…from the California KitchenHow you doin’? I’m in a ducky mood today so that’s the subject of today’s edition of my recipe blog. Duck is the main ingredient of many delicious Chinese dishes. Some of the most popular ways of cooking duck include roasting, smoking, frying and steaming. I’ve brought it to a new level—Instant Pot! They couldn’t do that during the Ming Dynasty. The Chinese have been eating roast duck since the 13th century, when it was first prepared for one of the emperors of China. Duck was popularized during the Ming Dynasty when Peking Duck was a delicacy at the royal table. Although the dish has evolved over the years—in many different cooking styles—duck continues to be an haute symbol of Chinese cuisine. It's one of the most important dishes in the cuisine and is iconic within Chinese cooking. Migrating birds are copious over China. Both ducks and geese make plentiful fly-overs, but the “royal” birds were undoubtedly farm-raised with special care taken to what they were fed assuring that they were always tender and flavorful. Duck tastes wonderful and is one of the healthier meats you can choose with good reason. Duck is a lean meat–comparable in fat and calories to a skinless chicken or turkey breast. It's also an excellent source of selenium and zinc, both of which encourage good cellular metabolism. Since duck is a red meat, it contains higher amounts of iron than other poultry. When cooking, it is important to render out the subdermal layer of protective fat just under the skin. If roasting bring the oven temperature up to 450⁰F to start the rendering process. Then turn it down to 350⁰F when you start to see the fat running; then finish cooking. In my Asian-Style Duck with Cashews I use smoked duck breast (8 to 9-ounces). It is already fully cooked so you don’t have to spend the time roasting it. Smoked duck comes at a price--$19 to $25. You can find it at upscale supermarkets, specialty poultry stores or on Amazon. The duck with dark sauce is an elegant and eye-pleasing dish served on a bed of steamed rice with bok choy, wild mushrooms and shallots. Prep time: 20 minutes Cook time: 7 minutes Instant Pot time: 3 minutes, plus 10 minutes natural release Yield: 4 servings Ingredients 1 tablespoon sesame oil 1/2 cup low-sodium soy sauce 3 tablespoons ketchup 2 tablespoons rice vinegar 1 tablespoon dark brown sugar 1 tablespoon honey 1 tablespoon minced ginger 2 tablespoons minced garlic 1/4 teaspoon Asian five spice powder 1/2 teaspoon chili flakes (or more if you like it spicey, less if you don’t) 2 tablespoons peanut oil 2 cups sliced smoked duck 1 medium red onion, quartered 1/2 cup celery ribs, bias cut 2 cups large broccoli florets 1/4 cup chicken broth or stock 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 2 tablespoons corn starch mixed with four tablespoons chicken stock or water 1 cup roasted cashews 2 tablespoons chopped parsley Directions
ChefSecret: This is the perfect recipe to use smoked duck. If you can’t find smoked duck, use a raw duck breast and cook it skin side up for about 30-40 minutes (per the oven instructions above) until a thermometer reads 165°F in the thickest part of the breast. Quip of the Day: “I went to a bookstore the other day and asked the salesperson, "where's the self- help section?" The clerk said, “If she told me, it would defeat the whole purpose.” ---------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #InstantPot #SmokedDuckBreast #Cashews #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021
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…from the California KitchenHow you doin’? I want to share a bit of food history with you. The Wisconsin Bakers Association has served the following cream puff recipe at their state fair since 1924. Midway food fare is one of the most important reasons to go to any fair. The first Wisconsin State Fair was first held in 1851 in Janesville, with approximately 13,000 to 18,000 people in attendance. It was sponsored by the state’s Agricultural Society and was held on a six-acre plot along the banks of the Rock River. It featured a 200-pound squash and a quarter-acre plowing competition with teams of horses and oxen. It was reportedly the largest gathering in Wisconsin history to that point. When the second fair was held in Milwaukee in 1852, fairgoers took their carriages for rides around the Cold Spring Racecourse. Wisconsinites know how to have a good time. Abraham Lincoln was invited to give the annual oration at the fair in 1859. He spoke on the principles of free labor—farmers and their families working for themselves without the use of hired labor—and of the interconnectedness of farmers, merchants, and other businesses. He advised farmers to embrace new methods of agriculture, with the goal of raising the standard of living for all. The fair added new attractions each year, and in 1869, there was a fire engine demonstration where boxes, barrels and a large wooden building were set aflame. For decades, the fair moved from city to city, including Janesville, Watertown, Fond du Lac, Madison and Milwaukee, until 1892, when it was first held at its permanent and present location at Wisconsin State Fair Park in West Allis (suburb of Milwaukee). My partner, Joan, went to the fair every year (no, don’t be silly—not since 1892, but in the late 20th century). One of her favorite fair foods are the Cream Puffs. Unfortunately, on May 28, 2020, the state fair's board of directors announced the cancellation of the 2020 State Fair, due to the COVID-19 pandemic. Previous Fairs had only been cancelled in 1917 and 1918, then 1942 through 1945, all because of World Wars I and II. So being the guy that I am, I made Joan the original Wisconsin State Fair Cream Puffs. Now, you too can be a part of history by making the following recipe. Prep time: 25 minutes Bake: 30 to 35 minutes + cooling Yield: 10 servings Ingredients For the puff 1 cup water 1/2 cup butter 1/4 teaspoon salt 1 cup all-purpose flour 4 large eggs 2 tablespoons 2% milk 1 large egg yolk, lightly beaten For the filling 2 cups heavy whipping cream 1/4 cup confectioners' sugar 1/2 teaspoon vanilla extract Additional confectioners' sugar for dusting Directions To make the puff
------------------------------------------- Quip of the Day: “Until further notice, the days of the week are now called thisday, thatday, otherday, someday, today and nextday. Ain’t life grand?!” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. You can also find past blog posts at https://www.perspectives-la.com/covid-19-survival-guide. To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Desserts #CreamPuffs #WisconsinStateFair #FairFoods #WestAllis #AbrahamLincoln #Snacks #Sweets #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the Happy Hour BarHow you doin’? I’m still in an Aloha Happy Hour mood which brings me to this week’s happy hour cocktails. Many of my own restaurants and some of our clients’ restaurants have a kind of tropical theme… The Warehouse, The Customs House, Margaritaville to name a few. I guess you might say I got caught up in the whole Trader Vic’s-style of cocktails. Hawaii was always a favorite of mine and the cocktails served at the Halekulani bar were inspirational.
In Hawaii we have worked with clients on the five main Islands of Maui, Hawaii, Oahu, Kauai, and Lanai. It is a beautiful state with wonderful people, great food and cocktails and a spirit all its own. I’ve been watching shows and reading about the many volcanos erupting around the globe so I think that’s a sign to start out our cocktail lesson with the Lava-Lava Cocktail. Lava-Lava Ingredients 1 ounce vodka 1 ounce Kahlúa coffee liqueur 1 small scoop vanilla ice cream 1/2 frozen banana 1/4 cup whipped cream (for garnish) 1 tablespoon grenadine (for garnish) Directions
Hawaiian Margarita Ingredients 1 teaspoon red li hing mui powder (for glass rim) 1-1/2 ounces tequila gold 1 ounce Lilikoi (passion fruit) concentrate 3 wedges fresh pineapple (without inner core and outer skin) Directions
Haupia Ingredients 1-1/4 ounces white crème de cacao 1-1/4 ounces Malibu rum 1 ounce Coco Lopez syrup 1 ounce neutral smoothie mix Directions
Lava Pit Ingredients 1 ounce strawberry puree 1-1/2 ounces Captain Morgan Rum 3 ounces mango puree 1/2 cup ice cubes 1 ounce lemon-lime soda Directions
Piña Colada Ingredients 3-4 pieces fresh pineapple chunks 2 ounces pineapple juice 3 ounces Coco Lopez coconut syrup 1-1/4 ounces dark rum 1/2 cup ice cubes Pineapple wedge for garnish Directions
Kona Coffee-Tini Ingredients 1 ounce chilled Kona coffee 1/2 ounce Kona coffee liqueur 1/2 ounce caramel syrup 2 ounces Absolut vanilla vodka 1/2 cup ice cubes 3 to 4 chocolate covered roasted coffee beans (for garnish) Directions
Mai Tai Ingredients 1/2 cup ice cubes 1-1/4 ounces light rum 1/2 ounce orgeat syrup 1/2 ounce orange Curaçao 2 ounces fresh lemon Juice 2 ounces pineapple Juice 1 ounce dark rum float Directions
Quip of the Day: “If you want to see social distancing, loan somebody money and try to collect.” ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Cocktail #HawaiianCocktails #Kahlua #Margarita #Rum #Pineapple #SummerCocktail #Cheers #Halekulani #Margaritaville #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California Kitchen How you doin’? There is chocolate and then there is chocolate… and then there is Chocolate Mousse! Chocolate Mousse is kinda like sex. There is no bad chocolate mousse… just some that is waaayyy better than others! Personally, I don’t think I’ve ever had a bad chocolate mousse. The French invented this culinary wonder. Mousse is actually a French word meaning “froth” or “foam.” “Mousse au chocolat” is French for chocolate mousse. The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892. It was Julia Child’s favorite dessert. This is going to become your go-to chocolate dessert from now on. It’s so simple to make and Mmmm… so yummy to eat! It is creamy and simply scrumptious—one of the best fluffy chocolate delights to serve for any dessert occasion—or for no occasion at all! You can put the Chocolate Mousse together in a wink and a nod and it will disappear just as fast! At the Time Out Market Place Lisboa on the waterfront in Lisbon, Portugal is a lovely called Restaurante Pap'Açorda. It’s across from where the cruise ships dock. They happen to make about the best Chocolate Mousse ever. Their Chocolate Mousse is made throughout the day and served tableside. It is dished up from large bowls and just for the asking they will add a dollop of freshly whipped cream and chocolate shavings too! Ingredients 1-1/2 cups heavy cream 1/4 cup water 1/2 cup granulated sugar 12 ounces dark chocolate, roughly chopped 4 large eggs, at room temperature 1/4 cup strong (brewed) espresso (or very strongly brewed coffee) 1/4 cup light or dark rum 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt Directions
ChefSecret: You can easily add a different flavor profile by adding Marsala or brandy in place of the rums. Quip of the Day: “I really miss the good old days… when you could have an opinion without offending anyone." ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Desserts #ChocolateMousse #Chocolate #Mousse #Pap'Açorda #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 …from the California KitchenHow you doin’? Do you know where the best French-style baguettes are baked? If you guessed Paris, you’re wrong. The most superb bread bakes are in Ho Chi Minh City, or Saigon as it used to be known. HCMC is the largest city in Vietnam situated in the southeastern region where the city surrounds the Saigon River. This was once the seat of government for the French Colonials. Vietnam was ceded to France by the 1862 Treaty of Saigon. The city itself was planned by the French to transform into a large town for colonization. During the late 19th and early 20th centuries, construction of various French-style buildings began, including a botanical garden, the Norodom Palace, Hotel Continental, Notre-Dame Cathedral, and Bến Thành Market, among many others. Saigon became known as "Pearl of the Orient" (Hòn ngọc Viễn Đông), or "Paris of the Extreme Orient." I can tell you after traveling there many times it still has that charm—both the land mass and the people. On 27 April 1931, a new region called Saigon–Cholon consisting of Saigon and Cholon was formed; the name Cholon was dropped after South Vietnam gained independence from France in 1955. The city grew from 256,000 in 1930, to an influx of 1.2 million people in 1950. With this growth in citizens the French and Asian cultures “inter-married” resulting in a unique blend of cultures including Franco-Asian cuisine. It is little wonder that next to Pho, Pork Banh Mi is one of the most popular foods. Ho Chi Minh City has a strong food and drink culture with lots of roadside restaurants, coffee shops and food stalls where locals and tourists can enjoy local cuisine and beverages at very low prices. It's currently ranked in the top five best cities in the world for street food. Okay, enough history, let’s get into sandwich making. First you have to find a source for the best baguette in your city. That’s important because bread makes this sandwich very special. Prep time: 15 minutes Cooking time: 36 minutes Yield: 2-1/4 cups vegetable mixture; 4 cups pork; makes 4 to 6 Sandwiches Ingredients For the sandwiches 1 tablespoon fresh lime juice 1/4 cup Asian rice vinegar 2 teaspoons granulated sugar 1/4 teaspoon kosher salt 2 Persian cucumbers 5 radishes 1 cup shredded carrots 2 to 3 soft baguettes with a crispy thin crust 1/2 cup mayonnaise 10 fresh cilantro sprigs for garnish For the pork 1 tablespoon fresh lime juice 2 cloves garlic, crushed 2 (1-1/2-pound) pork tenderloins 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons light olive oil 2 tablespoons granulated sugar 1 tablespoon fish sauce 2 tablespoons Sriracha hot sauce 2 cups chicken broth Directions To make the vegetable garnish for the sandwiches
ChefSecret: For a little added flavor, I add a light smear of hoisin sauce over the pork. Quip of the Day: Please join me in telling Walmart, “If I wanted to self-check I’d stay at home and shop on Amazon… for goodness’ sake, hire some cashiers." ------------------------------------------- Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading. #Entrees #Sandwich #PorkBahnMi #Vietnamese #Saigon #InstantPot #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, Inc., 2021 |
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