How you doin’? Did you know fried shrimp is the seafood of choice for many people?
 
We learned a lot about guests’ likes and dislikes at our two seafood restaurants—Fanny’s Fish Market and The Fish Markets. The latter was all about grilled fresh-caught seafood. We did have shrimp on the menu, but it was skewered and grilled and not fried. At Fanny’s it was all about seafood based sauces over pastas and seafood chowders. Neither restaurant had a fryer.  The requests for fried shrimp became more and more frequent and we soon discovered if we didn’t have fried shrimp on the menu, one person might cancel out a party of 4. I guess cancel-culture started at my restaurants years ago!
 
It was time for a road trip with our chefs travelling down south where they really know the best ways to fry fish and shrimp. Along the way we stopped at the San Jacinto Inn, outside of Galveston, Texas. They served great fried shrimp, but not quite what we wanted. Next, we traveled down to the Carolina Coasts.
 
Along the East coast, very close to the North Carolina/South Carolina State line, there is a small little town called Calabash. Calabash is a small fishing town in Brunswick County, North Carolina. The population is less than 2,000. Calabash prides itself on being the "Seafood Capital of the World" because of the town's many "Calabash-Style" seafood restaurants.
 
In Calabash you’ll find several seafood restaurants, all serving delicious lightly battered and lightly fried seafood. Our culinary group ate in most of them, asked questions to all, learned what we needed to know and came back home to the test kitchen to test out our new knowledge. We discovered all the recipes had one thing in common: simple to make and yummy to eat—just what Fanny would have fried up in her day.
 
Fanny was way ahead of the pandemic and did as much business at the tables as they did in take-out—nearly 1,800 pounds of shrimp a week. Calabash shrimp is mainly “popcorn” shrimp which are small in size, grading out at 130/150 shrimp to the pound. You ‘pop’ them in your mouth, well like POPCORN.  Or use larger shrimp that make it more like a meal than a popping snack or appetizer. The result is a lightly battered, lightly fried shrimp. It’s super easy and super delicious and table ready in just a few minutes.
 
Prep time: 15 minutes
Fry time: 2 minutes
Yield: 2-3 servings
 
Ingredients
1 pound small size peeled and deveined shrimp (usually frozen)
1/4 cup evaporated milk
1 teaspoon hot sauce (I prefer Frank’s Hot Sauce, but Tabasco works as well)
1 cup self-rising flour (not all-purpose)
1/2 teaspoon kosher salt
1/4 teaspoon finely ground pepper
Peanut oil for frying
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Thaw the frozen shrimp in a refrigerator overnight or in a bowl of cold water, if using frozen.
3. Thoroughly drain water from the shrimp and line a plate with paper towel when ready to fry.
4. Mix the milk and hot sauce together.
5. Add the drained shrimp and toss to fully coat with milk.
6. Place the flour in a small bowl or deep container.
7. Add the salt and pepper and whisk to incorporate.
8. Fill a deep pot with peanut oil and heat up on stove top to 350⁰ F—use a candy or frying thermometer.
9. Remove the shrimp from the bowl with milk and drop into the flour.
10. Toss the shrimp well in the seasoned flour to fully coat.
11. Place the shrimp in a wire basket if you have one. Gently shake off excess flour.
12. Carefully place the shrimp in hot oil.
13. Fry the shrimp for about 1-2 minutes or until lightly golden brown in color.
14. Remove from oil and place on a wire rack to drain; then transfer to the paper towel to complete the draining process.
15. Serve while warm with red cocktail sauce, or your favorite seafood dipping sauce.

-------------------------------------------
ChefSecret:  The big secret is evaporated milk—use it for the best results. Test fry up a couple shrimp to test the oil for perfect frying and flavor. Give it a taste to see if little more salt or pepper needs to be added to the flour mixture.

Quip of the Day: Life is like pantyhose. It all depends on what you put into it.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Entrees #Seafood #FriedShrimp #PopcornShrimp #FannysFishMarket #FishMarket #CocktailSauce #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Today is Friday the 13th! OOOOOO!!!! I don’t know about you, but I’m ready to celebrate with a fabulous cocktail that helps us roll into tomorrow—Valentine’s Day. There’s just nothing better than capping off the week with a really great drink. And in the Valentine spirit, it’s the best time for something icy-creamy-cold, fruity and lovingly wonderful!
 
Most weekend brunches, you’ll find us on our patio with one of my best drink recipes. It’s not a classic margarita or even a frozen mango margarita. Sometimes we even enjoy a frozen sangria slushie. You really can’t go wrong with any of these options.
 
But lately, the strawberries have just been so amazingly sweet. I keep popping them in my mouth and right now, that craving extends all the way into what I’m drinking. So that brings us to today’s recipe! Valentine’s Day Strawberry-Vanilla Daiquiris.
 
Strawberry Daiquiris are the perfect Valentine’s cocktail. They have a vibrant color, and they’re a little sweet, a little tangy, and super refreshing. You’ll feel the sweet warmth of rum at the back of your throat, and freshly squeezed lime juice gives it a nice tangy quality. They’re a snap to make with just a few simple ingredients. So, grab your blender and mix up a big pitcher! Love you all!
 
Prep time:  7 minutes
Yield:  4 cocktails
 
Ingredients 
6 ounces white rum
4 ounces freshly squeezed lime juice
2 tablespoons granulated sugar
4 cups strawberries
2 large scoops ice vanilla ice cream
 
Directions

1. Place the rum, lime juice, sugar and strawberries in the blender and puree until smooth.
2. Add the ice cream and blend until thoroughly mixed and creamy.
3. Garnish glasses with a lime wheel or a split strawberry and a sippy straw.

------------------------------------------
ChefSecret: I also love using frozen strawberries in cocktails because it makes them thicker and colder. It’s almost like a smoothie! Frozen strawberries give a strawberry daiquiri recipe the most incredible flavor!
------------------------------------------
Quip of the Day:  Q. What's pink, oinks and shoots arrows on Valentine's Day?   A. Cu-pig!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #ValentinesDay #StrawberryVanillaDaiquiri #Rum #Strawberries #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This Italian Love Cake might look complicated, but as striking as it looks, the layers are easy to pull together.
 
Actually, Italian Love Cake was invented in the USA along with many of the other magic layer cakes. It uses ricotta cheese, a classic Italian ingredient used in many Italian cheesecake desserts.
 
Here’s how it all comes together… A ricotta cheese filling is layered over a chocolate cake batter, and as the cake bakes, the ricotta layer sinks to the bottom and the chocolate cake rises to the top—it’s magic. The cake is topped with a whipped chocolate topping that tastes light and indulgent. The finished cake has three eye-catching layers that look much harder to achieve than they actually are.
 
You can bake my Italian Love Cake with your own favorite chocolate cake or, do what I do when I’m short on time—take a couple of shortcuts with chocolate cake mix and chocolate pudding mix.
 
Italian Love Cake is a perfect dessert for making ahead of time… and perfect for Valentine’s Day. You can make the whole cake from start to finish in one day and hold it in the fridge overnight, or you can bake, cool, and refrigerate the cake, then add the topping just before serving.
 
Prep time:  30 minutes
Bake time:  45 minutes
Cooling and chilling time:  8 hours
Yield:  15 servings / 1 9x13-inch cake
 
Ingredients 
For the chocolate cake layer
Nonstick cooking spray
1 (15.25-ounce) box chocolate cake mix (I prefer Duncan Hines)
1 cup room temperature black coffee
3 large eggs
1/2 cup vegetable oil
 
For the ricotta filling and chocolate topping
1 (32-ounce) container whole-milk ricotta cheese
4 large eggs
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
 
For the chocolate topping
1-1/2 cups cold heavy whipping cream
1 (3.9-ounce) package instant chocolate pudding mix (I prefer Jello)
1-1/2 cups cold whole milk
Garnish with a chocolate dipped strawberry
 
Directions

1. Preheat an oven to 350° F.
2. Spray a 9x13-inch cake pan with nonstick cooking spray.

To mix the cake batter

1. In a large bowl, combine the cake mix, coffee, eggs and oil.
2. Beat the cake batter according to the package directions and set aside.

To make ricotta filling

1. In a second large bowl, combine the ricotta, eggs, sugar and vanilla extract.
2. Beat with a hand mixer on low speed until the mixture is homogeneous, about 1 minute.
3. Scrape the sides of the bowl and ensure everything is fully mixed.

To assemble the layers

1. Scrape the cake batter into the bottom of the prepared cake pan in an even layer.
2. Spoon the ricotta mixture over the chocolate cake batter, starting at the edges and working your way to the middle. Use an offset spatula to spread the ricotta filling into an even layer, fully covering the cake batter.

To bake the cake

1. Bake the cake until the chocolate cake layer has risen to the top of the cake and a knife inserted into the center comes out clean, 45 to 60 minutes. The ricotta mixture may stick to the knife slightly but shouldn’t be wet.
2. Be careful not to overbake this cake. Remove the cake from the oven when a knife comes out clean.
3. Cover the cake with foil in the last 15 minutes if you notice the edges browning.
4.  Place the cake on a cooling rack and cool until the pan is no longer warm, 1-1/2 to 2 hours.

To make the pudding topping

1. In a clean large bowl, whip the cold heavy cream on medium speed to stiff peaks, about 2 to 3 minutes, and set aside.
2. Pour the pudding mix into a medium bowl and whisk to remove any clumps.
3. Pour in the cold milk and whisk until smooth and thick, about 2 minutes.
4. Fold half of the whipped cream into the pudding mixture.
5. Once the first half has been incorporated, fold in the remaining whipped cream. The mixture should be completely homogeneous and fluffy.

To finish the cake

1. Spread the chocolate topping evenly over the cooled cake. Cover in plastic wrap and refrigerate until fully chilled, at least 8 hours or overnight.
2. Once the cake is thoroughly chilled, cut into squares and serve. Store leftovers covered in the refrigerator for up to 5 days.

-------------------------------------------
ChefSecret:  Boxed chocolate cake mixes are generally pretty similar. The only one I would avoid using in this recipe is the Betty Crocker cake mix that includes pudding—it tends not to rise over the ricotta mixture as well as other chocolate cake mixes.
 
Whole-milk ricotta cheese is ideal for this recipe. It’s the creamiest and tastes the best in the finished dessert. Make sure to whip the ricotta mixture on low speed. You want it to stay dense so that it falls to the bottom of the cake during baking.
 
The cake can become overbaked at the edges if the batter isn’t covered in a thick layer of ricotta, so I like to start spooning the ricotta mixture along the edges first and work my way into the center. Then, I use an offset spatula to ensure the layer is even before baking it.
-------------------------------------------
Quip of the Day:  How to you silence an Italian? You tie their hands behind their back!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dessert #ILoveItalianLoveCake #RicottaCheese #ChocolateCake #ChocolatePudding #WhippedCream #MagicCake #HappyValentinesDayDessert #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                        ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Cold noodles? That’s right, Cold Noodles. This might be considered to be an Asian version of macaroni salad. My version of Savory Asian Sesame Peanut Noodles can be on the table ready to eat in about 20 minutes—perfect for a weeknight dinner or weekend lunch. Most of the ingredients you have right in your pantry. The sauce is loaded with nutty, sweet, and salty flavor. Serve it as a great side dish or add any protein and serve it as a main course.
 ​
Savory Asian Sesame Peanut Noodles were an all time favorite at Wan-Q Szechuan restaurant in West Los Angeles. I redeveloped it for my own China Rose Restaurant in Arlington, Texas.
 
I like to use soba noodles in this recipe. They are chewy and have an earthy flavor which perfectly complements the peanut butter and sesame dressing. If you can’t find soba noodles, rice noodles and egg noodles are also great options.
 
Savory Asian Sesame Peanut Noodles are best served cold, which is great because you don’t need to reheat them if you end up with leftovers. They are even great on picnics. Dress the noodles up with a garnish of sesame seeds and sliced green onion.
 
Savory Asian Sesame Peanut Noodles and sauce can be made ahead of time and stored separately in the refrigerator in airtight containers for up to 2 days. When you are ready to serve, add a tablespoon of warm water to the peanut sesame sauce to thin it out, then toss the noodles and sauce together. There is no need to reheat it—it’s best served cold!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 servings
 
Ingredients 
For the noodle
8 ounces dry soba, rice or egg noodles
2 tablespoons toasted sesame oil, divided
 
For the sauce
3 tablespoons natural peanut butter
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated or pressed garlic
1-1/2 tablespoon toasted sesame seeds, for garnish
1 tablespoon peanuts, chopped
1 green onion, tops, sliced, for garnish
 
Directions
To cook the noodles

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Bring a large pot of salted water to boil over high heat.
3. Add the noodles and cook the noodles, following package instructions; about 8 to 10 minutes.
4. Drain noodles into a colander set in the sink, then rinse with cold running water until cool to the touch. Drain well.
5. Transfer into a medium bowl and toss them with 1 tablespoon sesame oil so that they don’t stick to each other. Cover with plastic wrap and place them in the refrigerator to keep cool while you prepare the sauce.

To prepare the sauce

1. In a small bowl, add the remaining  tablespoon of sesame oil, peanut butter, soy sauce, honey, rice vinegar and garlic. Mix until combined and smooth.

Assemble the noodles

1. Scrape the peanut sesame sauce on the cold noodles and toss it to combine. Garnish with sesame seeds, chopped peanuts and green onions.

-------------------------------------------
ChefSecret:  Toss the cooked noodles with sesame oil immediately after rinsing and draining them. This will make sure the noodles don’t stick to each other with an added pop of roasted sesame flavor.
Optional ingredients include carrot or red pepper shreds for color, ginger slivers for flavor, edamame or cucumber for texture… anything that makes you happy!!

I prefer to use natural peanut butter because it contains no additives or sweeteners; the only ingredients are peanuts and salt. Natural peanut butter blends more easily into the sauce.

Quip of the Day:  Q: Why did the noodle refuse to play cards?  A: It was afraid of getting “sauced”!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Salads #Sides #SesamePeanutNoodles #SobaNoodles #EggNoodles #PeanutButter #NationalPeanutBoard #NPB #Sesame #ColdNoodles #AsianRecipes #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Well, it’s Super Bowl time. When I have a team in contention, I’m “all in” on it. But alas, not one of my teams is in it this year. The Rams, 49’ers and Chargers are long gone. Even Joan’s Packers didn’t make the cut—and some of the teams came so close—just an overtime away.
 
Oh well, I can drown my sorrows with my Super Bowl Bloody Margarita. This is a cocktail you can start at brunch as it combines the best parts of a Bloody Mary and a Margarita into one modern cocktail—perfect  for a fun Sunday brunch, special fiesta, Cinco de Mayo, and of course, Super Bowl Sunday.
 
If you feel like celebrating Super Bowl all year long or woke up this morning craving a little tequila, this is the drink for you.
 
Prep time:  10 minutes
Yield:  2 servings
 
Ingredients 
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 ounces tomato juice
1 cup orange juice
4 ounces white tequila
1/4 cup freshly squeezed lime juice
2 teaspoons hot sauce (I prefer Cholula)
1 teaspoon Worcestershire sauce
1 teaspoon black pepper
 
For the garnish
additional kosher salt
ice cubes
lime slices
jalapeño rings
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Prepare two (2) cocktail glasses by wetting the rims and dipping them in a combination of salt and celery salt. Make it look pretty.
3. In a cocktail shaker combine all of the ingredients except for the ice and the garnishes.
4. In a blender, crush the ice until the ice cubes become small particles.
5. Pour the liquid mixture into the blender with the crushed ice.
6. Pulse the blender 2-3 times so the mixture combines with the ice.
7. Pour into two cocktail glasses.
8. Garnish the cocktail. Cheers!

------------------------------------------
ChefSecret:  This is a great combination of flavors. Margaritas usually include something with an orange citrus flavor, like Grand Marnier. Instead of adding more alcohol, I decided to add orange juice. This will help you stay awake until the game starts.
------------------------------------------
Quip of the Day:  Q. What do you call 50 guys watching the Super Bowl?  A. The Green Bay Packers.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #SuperBowlBloodyMargarita #BloodyMary #Margarita #Tequila #TomatoJuice #Worcestershire #HotSauce #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
  
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

-------------------------------------------
ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
-------------------------------------------
Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Dips #7-LayerDip #RefriedBeans #Guacamole #SourCream #CheddarCheese #Tomatoes #BlackOlives #Hot Sauce #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This is my best simple Guacamole recipe. You just need a couple of ripe avocados and a handful of flavorful mix-ins.
 
If you remember Chi Chi’s from a few years back this is how we used to make this delicious guacamole that is perfect as a snack or as a flavorful topping for tacos, nachos or any Mexican-style chicken. Each bite is chunky and vibrant, thanks to ripe, but firm avocados (no squishy over ripe fruit in this dish) and a few simple mix-ins.
 
The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words--ahuacatl (avocado) and molli (sauce).
 
Over 2 billion pounds of avocados are consumed each year in the U.S. That's over 7 pounds per person. A lot of these avocados go into what has become America's favorite dip—Guacamole.
 
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado and help keep the Guac green. Here comes the creativity—add chopped cilantro, chilis, onion and tomato (or salsa).
 
Prep time:  10 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 ripe, firm avocados
1/4 teaspoon kosher salt
1 tablespoon fresh lime
3 tablespoons minced red onion or thinly sliced green onion
1 minced serrano (or jalapeño) chili, stems, seams and seeds removed
2 tablespoons finely chopped cilantro (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh tomato
1/4 cup chopped jicama
1/4 cup shredded cheddar
Tortilla chips, to serve
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the avocados in half and remove the pits.
3. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
4. Place the fresh cut avocados in a bowl.
5. Using a fork or potato masher, roughly mash the avocado. Don't overdo it! The guacamole should be chunky.
6. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
7. Add the chopped onion, chili, cilantro, black pepper and tomatoes. Chili peppers vary individually in their spiciness. So, start with half of one chili pepper and add more to the guacamole to your desired flavor and degree of heat.
8. Fold in the jicama and cheddar cheese.
9. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
10. If making a few hours ahead, place plastic wrap directly on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
11. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.
12. Refrigerate leftover guacamole up to 3 days.

-------------------------------------------
ChefSecrets:  The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off and mushy.
 
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.
 
Be careful handling chilies! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly (including under your fingernails) after handling, and do not touch your eyes, the area near your eyes or private parts for several hours afterwards.
 
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
 
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the refrigerator for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard or stir into the rest of the guacamole before serving.
-------------------------------------------
Quip of the Day: Since Chipotle Restaurants charge $2.70 for guacamole... I wonder if in their business meetings, if they refer to their guac profits as Avacadough?
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food 
 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.
#Dips #Guacamole #Avocado #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? I like thick and hearty soups. Even during the warm weather months, I’m game for soup and salad. When the weather turns cold, I usually opt for soup and sandwich. Our local supermarket carries a good variety of packaged fresh soups that I can quickly heat in the test kitchen and have a great tasting lunch. Or I whip up one of my favorite soups in the Instant Pot.
 
I used to add croutons but then discovered the best part of soup was dunking a buttery Grilled Cheese Dipper. This takes the place of dunking a traditional grilled cheese sandwich in a bowl of tomato soup.
 
Tomato soup is a soup made with tomatoes as the primary ingredient, or at least they should be. It can be served hot or cold and may be made in a variety of ways. It might be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and even meatballs.
 
The first published recipe for tomato soup appeared in 1832 in N. K. M. Lee's The Cook's Own Book. Eliza Leslie's recipe in her 1857 book, New Cookery Book, also contributed to the popularity of tomato soup.
 
However, the modern version of tomato soup was popularized by the Campbell Soup Company, which introduced its condensed tomato soup in 1897. This innovation made tomato soup much more accessible and affordable for many households.
 
Before the 1800s, tomatoes were often viewed as poisonous in Europe and America. It wasn't until food shortages during the Civil War that canned tomatoes became widely accepted, paving the way for tomato soup's rise in popularity.
 
Tomato soup has since become a staple in American cuisine, often paired with grilled cheese sandwiches, a combination that gained popularity during World War II.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yields:  4 servings
 
Ingredients 
For the soup
1 tablespoon unsalted butter
1 cup diced yellow onion
1 tablespoon minced garlic
1 oz. (28-oz) can crushed tomatoes
3 cups low-sodium chicken broth
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup heavy cream
Thinly sliced fresh basil, for garnish
 
For the grilled chipper
2 tablespoons unsalted butter, divided
8 slices white bread, crusts removed
8 slices cheddar cheese
 
Directions
To make the soup

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a large pot over medium heat, melt 1 tablespoon butter.
3. Add the onion and cook until it begins to soften, 2 to 3 minutes.
4. Stir in the garlic and cook until fragrant, 1 minute more.
5. Add the crushed tomatoes and broth and season generously with salt and pepper.
6. Bring the mixture to a boil, then reduce heat and simmer 15 minutes.
7. Stir in the heavy cream and top with basil.

To make the cheesy dippers

1. Using a rolling pin, roll bread into flat, 1/4-inch-thick squares.
2. Place 1 slice cheddar cheese on each piece of bread and tightly roll up.
3. In a large nonstick skillet over medium heat, melt 1 tablespoon butter.
4. Working in batches, add dippers to the skillet, seam-side down and cook, turning often, until bread is golden and cheese is melty, about 3 minutes.
5. Wipe the skillet clean with a paper towel and add 1 tablespoon more butter starting before next batch of dippers.

To serve the soup and dippers

1. Ladle the soup into warm bowls and serve with grilled cheese dippers on the side.

-------------------------------------------
ChefSecret:  If you like your tomato soup with a bit of a kick, add a 10-ounce can of Ro-Tel Original (Diced Tomatoes & Green Chilies) when adding the canned tomatoes.  And, of course, when tomatoes are in their peak season you can add chunks of fresh tomatoes as you desire.
-------------------------------------------
Quip of the Day:  I had no choice but to stop growing tomatoes. I was given an ul-tomato-m.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 

We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Entrees #Soups #TomatoSoup-GrilledCheeseDippers #TomatoSoup #GrilledCheese #SoupIsComfortFood #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? The American Trilogy is a cocktail that embodies the spirit of innovation while honoring tradition. Created by renowned bartenders Richard Boccato and Michael McIlroy in New York City, this drink is a modern riff on the classic Old-Fashioned. It cleverly splits the base between rye whiskey and applejack, a quintessentially American apple brandy, adding depth and complexity to the flavor profile. The use of a brown sugar cube introduces a richer sweetness, while orange bitters provide a bright, citrusy lift. This cocktail is perfect for those who appreciate a well-balanced drink with a touch of history.
 
The American Trilogy is not just a cocktail; it's a celebration of American heritage. Applejack, once a staple in colonial times, marries beautifully with rye, a grain that has long been associated with American whiskey-making. This drink is a testament to the creativity and craftsmanship that defines modern mixology, offering a taste of nostalgia with every sip. Whether you're a seasoned cocktail enthusiast or a curious newcomer, the American Trilogy is sure to delight your palate.
 
Prep time:  5 minutes
Yields:  1 cocktail
 
Ingredients 
1 long, wide orange zest twist
3/4 ounce applejack brandy bottled
3/4 ounce 100 proof American whiskey
2 dashes orange bitters (I prefer Angostura)
1 brown sugar cube
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Chill an old-fashioned glass in a freezer.
3. Prepare the orange zest twist for the garnish.
4. In a mixing glass stir the applejack, whiskey and bitters with ice.
5. Strain into the chilled ice-filled glass (preferably over a large cube or chunk of block ice).
6. Drop in the brown sugar cube.
7. Garnish with a slice of expressed orange zest twist over the cocktail.

------------------------------------------
ChefSecret:  If you don’t have brown sugar cubes handy, add 1/3 ounce of brown sugar syrup (2 parts light brown sugar / 1 part water).
------------------------------------------
Quip of the Day:  Q. What do you call a cocktail that makes you laugh?  A. A gin and giggles!
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Cocktail #HappyHour2026 #AmericanTrilogyCocktail #Applejack #Brandy #Whiskey #Bitters #Cheers2026 #Cheers #Recipes2026 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Holiday time is fudge time and for football fans there isn’t a bigger holiday than the Super Bowl (February 8th). Which team are you rootin' for? My Packers were out early... I'm just hoping for a great game. 
 
My Crunchy Butter Bars combine a sweet swirl of chocolate, butterscotch and peanut butter paired with bits of Rice Krispies cereal. It’s quick and easy to make and very addictive—you won't be able to eat just one!
 
Fudge is 100% American! It is a confection that originated in the United States during the late 19th century. It is believed to have been first created in Baltimore around the 1880s when a confectioner accidentally "fudged" a batch of caramels, leading to the creation of this sweet treat.
 
The first documented recipe for fudge was written by Emelyn Battersby Hartridge in 1886, a student at Vassar College. She described making 30 pounds of fudge for a school auction, which helped popularize the treat among her peers. Later that decade, fudge-making became a popular activity at women's colleges, particularly at Vassar, Wellesley, and Smith. Recipes began appearing in periodicals, making it accessible to home cooks, too. In 1887 the first specialized fudge shops opened in tourist areas, such as Mackinac Island, Michigan, further spreading its popularity. Fudge has remained a beloved treat in American culture, often associated with homemade gifts and holiday traditions. Its versatility allows for numerous variations, making it a favorite among many.
 
Fudge is typically made from sugar, butter and milk, with various flavorings added. Popular flavors include chocolate, vanilla, and nut varieties. The simplicity of the  ingredients and the ease of making the recipe contribute to its widespread appeal.
 
Prep time:  10 minutes
Cook time:  3 minutes
Additional time:  10 minutes
Yield:  24 servings / 1 9x13-inch baking dish
 
Ingredients 
1 cup semisweet chocolate chips (I prefer Guittard)
1 (11 ounce) package white chocolate chips (I also like Guittard for the white chips)
1/2 cup butterscotch chips
3/4 cup crispy rice cereal (such as Kellogg Rice Krispies®)
1/4 cup peanut butter
1/2 cup marshmallow fluff (I prefer Kraft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Line a 9 X 13-inch baking dish with parchment paper or aluminum foil.
3. Place the semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute in 30 second intervals. Stir chocolate until smooth.
4. Combine the white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1-1/2 minutes. Stir the mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth. Special Note: Do not scorch the chocolate in the microwave or you will have to start all over.
5. Stir the crispy rice cereal, peanut butter and marshmallow cream into the white chocolate-butterscotch mixture; pour into the prepared baking dish.
6. Spoon the semisweet chocolate in lines across the peanut butter mixture.
7. Run a knife in the opposite direction of the chocolate lines to achieve a tiger-stripe pattern.
8. Cover dish with plastic wrap and refrigerate until set, for at least 10 minutes.
9. Cut into small squares.

-------------------------------------------
ChefSecret:  When making plain fudge use an electric hand mixer to fully blend in the marshmallow and make the fudge light and heavenly.
-------------------------------------------
Quip of the Day:  Little Johnny’s mom doesn’t like it when he eats a lot of sweets. So, whenever she asks him how much he had he just fudges the numbers.
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food. 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Confections #Fudge# #CrunchyButterFudgeBars #SemiSweetChocolate #WhiteChocolate #ButtscotchChips #PeanutButter #RiceKrispies #MarshmallowFluff #Guittard #Kraft #Kelloggs #SuperBowlTreats #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026