How you doin’? 你好嗎 (Nǐ hǎo ma). I don’t know about you, but I can make entire meal out of egg rolls—really good egg rolls with a pungent sweet and sour sauce for dipping. Most restaurant egg rolls are mostly cabbage with traces of carrots, while “real” egg rolls include shrimp and pork along with the vegetables.
 
While dim sum has a history that goes back hundreds of years, egg rolls are not in that league. The origins of the dish are unclear and remain disputed. Egg rolls are closely related to, but distinct from, spring rolls served in mainland China. These were first seen in the early 20th century in the United States. An early reference to egg rolls appeared in a 1917 Chinese recipe pamphlet published in the United States, but this recipe doesn’t resemble the modern egg roll. The original 1917 recipe described a meat and vegetable filling wrapped in an egg omelet skin, pan fried and served in slices—not the deep fried, crispy version seen today.
 
Some say the modern American egg roll was probably invented at a Chinese restaurant in New York City in the early 1930s, by one of two chefs who both later claimed credit for the creation. Once again, we see the disputed claims to ownership of a recipe.
 
In China, spring rolls are usually served for the New Year holidays because it’s kind of shaped like a gold bar—the symbol of wealth. Whenever it is offered to guests at that time of year the host always says, "may you have prosperity for the coming year." And, we wish you the same!

Ingredients
For the pork
1/2-pound lean ground pork
1 teaspoon peanut oil
1 teaspoon cornstarch
2 tablespoons peanut oil
1/2 teaspoon fresh ginger, minced
1 whole green onion (scallion), minced
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
1 teaspoon granulated sugar
 
For the shrimp
2/3 cup chopped fresh shrimp, cleaned and de-veined
1/2 teaspoon kosher salt
1/2 teaspoon cornstarch
1 tablespoon dry sherry
 
For the vegetables
2 tablespoons peanut oil, divided
1/2 head Napa cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried Shiitake mushrooms, diced
1/4 cup celery, diced small
1/2-pound bean sprouts
1 teaspoon kosher salt
1 tablespoon light soy sauce (I prefer Kikkoman low sodium)
 
Putting it all together
20 egg roll wrappers—store bought (see ChefSecret)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
peanut oil for frying
 
Directions

1. Soak the dried mushrooms in boiling water for 20 minutes. Discard the stems. Dice and set aside.

To cook the pork

1. Mix the pork with 1 teaspoon oil and 1 teaspoon cornstarch.
2. Heat 2 tablespoons of oil in a wok and stir-fry ginger and scallion 1 minute.
3. Add the pork and stir-fry until it is no longer pink.
4. Add 1 tablespoon of the soy sauce and 1 teaspoon sugar.
5. Stir-fry 1 minute. Remove the mixture and set aside.

To cook the shrimp

1. Mix the shrimp with 1/2 teaspoon salt and 1/2 teaspoon cornstarch. Stir-fry quickly just until the shrimp color changes to pink.
2. Add sherry, stir-fry 30 seconds. Remove and set aside.

To cook the vegetables

1. Heat 2 tablespoon of peanut oil in wok.
2. Stir-fry all the vegetables except bean sprouts for 1 minute.
3. Add pork, shrimp and bean sprouts to the vegetables in wok.
4. Add 1 teaspoon of the salt and 1 tablespoon of soy sauce and stir-fry until thoroughly heated and well-mixed.
5. Pour the completed filling into a colander and set aside to drain and cool for at least an hour or up to overnight refrigerated.

To roll and fry the egg rolls

1. Pull the filling from the refrigerator to allow it to temper while you’re setting up the wrappers for filling.
2. Working on a clean dry surface lay out the wrappers.
3. Cut a 1/4-inch off each of the egg roll corners to minimize the “doughiness”. 
4. Deposit 2 to 3 heaping tablespoons of the filling on each wrapper.
5. Roll like burrito (4-inches long x 1-inch round) and seal with the dissolved cornstarch.
6. Cover the bottom of a fry pan with the peanut oil up about a ½” and heat until the temperature reaches 375⁰F; check with a fryer thermometer. Everything is already pre-cooked; this step is to heat the filling and crisp and brown the wrapper.
7. Fry the egg rolls at 375⁰F so that the oil comes half-way up the sides, until they are a nice golden brown. Turn them over to brown the other side.
8. Remove from the pan and set on a paper towel-lined plate to drain.

ChefSecret:  Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers. I always look for oversize Filipino lumpia wrappers which will produce a paper-thin skin.
 
                                  Golden Dragon Sweet & Sour Sauce
 
Ingredients
1/3 cup white vinegar or rice vinegar
1 cup water (see ChefSecret)
2/3 cup granulated sugar
1/8 teaspoon salt
1/2 teaspoon Sriracha
1 tablespoon cornstarch
2 tablespoons cold water
1/2 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
2 tablespoons ketchup
 
Directions

1. In a medium saucepan bring the white vinegar to a boil.
2. Add the cup of water, sugar, salt and Sriracha.  Cook over medium heat until cooked through.
3. Mix 1 tablespoon of cornstarch with 2 tablespoons of water, add to the saucepan and stir through.
4. Add Worcestershire sauce and the white pepper. 
5. Cook until it is bubbly and thick. Remove from stove and add the ketchup.
6. This sauce will keep well in the refrigerator for about a week.

ChefSecret: For a little added richness, switch out the cup of water for chicken stock. By using ketchup, there is no need to add any red color.
 
Covid-19 Quip of the Day: “Anyone else getting tan from the light in the fridge?"
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Appetizer #Snack #TheChinaRoseCollection #Shrimp #Pork #EggRoll #SpringRoll #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). You can find anything you want to buy or eat in one of the Taiwanese night markets. These street markets in Taiwan thrive in urban or suburban areas between sunset and sunrise. Night markets in Taiwan are similar to those in areas inhabited by ethnic Han. A few, such as Huaxi Street Tourist Night Market, utilize purpose-built marketplaces, but most occupy either sidewalks or even entire streets that carry vehicle and pedestrian traffic by day. Some night markets in smaller side streets and alleys feature retractable roofs. Most night markets operate daily and feature a mixture of individual stalls selling clothing, consumer goods, xiaochi, specialty drinks and impressive food.
 
The atmosphere is usually crowded and noisy with hawkers shouting and fast-paced music playing over loudspeakers. Taiwanese night markets have evolved over the years from small local gatherings to noisy streets lined with vendors. Vendors must adhere to regulations placed on their activities by the Taiwanese government.
 
On one of my visits, I was invited into a stall’s doorway and upon entering I found a well-appointed restaurant. What a surprise. The next biggest surprise was the quality of Chinese steak dish. It is mild and flavorful with a silky texture. I think you’ll love making this recipe almost as much as you will love eating it. The secret is, consistent thinly sliced steak.

Prep time:  15 minutes
Cook time:  5 minutes
Yield:  4 servings
 
Ingredients
 
For the crispy noodles
1/3 (6-ounce) package fine rice noodles
1/2 cup peanut oil
 
For the steak
1 tablespoon peanut oil, plus 2 tablespoons (for stir-frying)
1 tablespoon cornstarch
1 tablespoon dark soy sauce
2-1/2 teaspoons light soy sauce (I prefer Kikkoman)
1 teaspoon hoisin sauce (I prefer Lee Kum Kee)
1 tablespoon red wine
1 egg white, beaten
1 teaspoon granulated sugar
Kosher salt and black pepper to taste
1/2-pound sliced steak (filet, New York or rib eye)
1/2 cup coarsely chopped yellow onions (to be added when stir-frying)
 
For the stir-fry sauce
3 tablespoons water
1 teaspoon oyster sauce (I prefer Lee Kum Kee)
1 tablespoon cornstarch
1/2 teaspoon granulated sugar
1 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
 
Directions
To make the crispy noodles

1. Bring the oil for deep frying to 400⁰F in a wok over high heat. Oil is ready to use when a few noodle strands dropped into the oil puff and rise to the surface immediately on contact. Add rice noodles all at once and remove the noodles with tongs as soon as they puff and pop to the surface—this happens quickly. Drain on paper towels. Set aside. Drain and save the remaining peanut oil.

To marinade and prepare the steak

1. Combine 1 tablespoon of oil, the cornstarch, dark soy sauce, soy sauce, hoisin sauce, wine, egg white, sugar, a dash of salt and a dash of pepper. Add steak and toss to coat well to marinate. Set aside.

To make the stir-fry sauce

1. Combine water, oyster sauce, cornstarch, sugar, dark soy sauce and light soy sauce; stir until smooth.

To stir fry the steak

1. Coat the bottom and sides of a wok or skillet with 2 tablespoons of oil over high heat.
2. Add the onions and stir-fry 2 minutes.
3. Add the marinated beef and stir-fry to sear, stirring gently to prevent meat from breaking up and becoming watery, 1 minute. Remove from the heat.
4. Pile the puffed rice noodles on a platter and spoon the beef mixture on top. Do not mix. Can also be served with steamed rice.

ChefSecret:  Rice noodles are fun to work with as they puff in an instant and kind of look like Styrofoam. They add a lot of texture and suck up a lot of sauce, or they can be a crispy garnish that adds another level of complexity to an Asian dish.
 
Covid-19 Quip of the Day: “Do you know the feeling when you get into bed, fall right asleep, stay asleep all night and wake up feeling refreshed and ready to take on the day? Yeah, Me neither!”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #TheChinaRoseCollection #Steak #Beef #NightMarkets #TaiwanNightMarket #SilkyBeef#ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                          © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? 你好嗎 (Nǐ hǎo ma). The biggest secret in ordering Chinese food correctly in a restaurant is to get a variety of flavors and textures delivered to your table—mild and flavorful, hot and spicy; crispy-fried and soft and mushy. Kung Pao is a traditional hot and spicy dish that really fulfills the hot and spicy role for the meal.

Kung Pao Shrimp (Gong Bao or Kung Po) is a spicy, stir-fried Chinese dish made with shrimp, vegetables, garlic and ginger, chile peppers and lots of peanuts. The classic dish originated in the Sichuan Province of southwestern China and includes dried red chile peppers. Although the dish is found throughout China, there are regional variations that are typically less spicy than the Sichuan version. The secret is the authentic mouthwatering Kung Pao sauce.
 

Prep time:  15 minutes
Marinate time:  30 minutes
Cook time:  5 to 7 minutes
Yield: 4 spicy servings
 
Ingredients
8 oz peeled and deveined shrimp (31/35 ct.)
1/3 cup raw peanuts (wok-fried per instructions below)
4 tablespoons oil, plus more as needed
1/3 cup diced bell peppers (1/2-inch cubes)
1/3 cup diced bamboo shoots (1/2-inch cubes)
1/3 cup diced celery (1/2-inch cuts)
1/3 cup diced water chestnuts (1/2-inch cubes)
1/3 cup diced carrots (1/2-inch cubes; par boiled)
1/3 cup chicken broth
5 slices peeled fresh ginger (1/8-inch thick)
2 cloves garlic, thinly sliced diagonally
6-8 dried red chiles, seeded and cut into halves
Kung Pao Sauce (recipe below)
1 scallion stalk, cut into rings
Steamed Rice (for service)
 
For the shrimp marinade
1 tablespoon cornstarch
2 teaspoons soy sauce
1 tablespoon Chinese Shaoxing rice wine (or Sherry, if Shaoxing is not available)
1 teaspoon peanut oil
 
For the sauce
1-1/2 tablespoons low-sodium soy sauce (I prefer Kikkoman)
1 teaspoon dark soy sauce
1 teaspoon granulated sugar
1/4 teaspoon Chinese black vinegar (See ChefSecret for substitute)
1 tablespoon Chinese chili-garlic sauce (more if you like it spicier)
2 tablespoons water
1 teaspoon cornstarch
 
Directions

1. Rinse the shrimp in water, pat dry with paper towels and marinate with the ingredients above for at least 30 minutes.
2. Heat up the work with one tablespoon of oil and stir-fry the peanuts for 30 to 45 seconds and remove from the wok using a slotted spoon or kitchen spider. Drain on a paper towel and set aside.
3. Mix all sauce ingredients in a small bowl and set aside.
4. Heat up a wok with one additional tablespoon of oil and stir-fry the marinated shrimp until they are 70% cooked. Remove the shrimp from the wok and set aside.
5. Clean the wok and add in the remaining 2 tablespoons of oil until fully heated. Add in the bell peppers, bamboo shoots, celery, water chestnuts, carrots and chicken broth.
6. Cover and steam on high heat for 1-1/2 minutes
7. Add the ginger and garlic slices and do a quick stir before adding in the dried red chiles.
8. Stir fry the dried red chiles until aromatic and spicy, then add in the shrimp.
9. Do a few quick stirs before adding the cooked peanuts.
10. Add the sauce and stir continuously until the shrimp is nicely coated with the sauce.
11.  Add in the scallions, stir to combine well with the shrimp
12.  Dish out and serve immediately with steamed rice.

ChefSecret:

• Chinese Black Vinegar Substitute: Use Rice Wine Vinegar, Red Wine Vinegar or Apple Cider Vinegar
• Warning: the dried chiles are very hot and spicy; while they spice up the dish, we do not recommend eating them.
• Tips on How to Stir-Fry Kung Pao Shrimp
  • Heat the wok or skillet before stir-frying.
  • Cut the vegetables into uniform pieces so they cook evenly.
    
  • Prepare the Kung Pao Sauce in advance by mixing all the ingredients together.
  • The spatula plays an active role in stir-frying so use it to continuously stir and toss the ingredients in a back and forth, circular, turning and flipping motions.

Covid-19 Quip of the Day: “During these difficult times, it is important not to be indecisive.  Be decisive! RIGHT OR WRONG, MAKE A DECISION. The road of life is paved with the flat squirrels who couldn’t make up a decision.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #TheChinaRoseCollection #KungPaoShrimp #Shrimp #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Here’s a pair of cocktails that are as polar-opposites as their names—sunshine and stormy. So get ready for some bright sunshine and dark clouds—please just don’t mix them together as I won’t be publishing a hangover recipe until New Years.
 
                                            Sunny Californication Cocktail
Californication reflects the Southern California orange groves and a patchwork of cultures and flavors. So why not mix it up a little for this week’s Happy Hours mixin’s? At the old Customs House we used to auction off the bar mat at the end of the evening. The bar mat catches all the spills of all the different liquors that may have been used that evening. I know that may sound awful, but waste not want not.

So, the Californication reflects these cultures with the various spirits used within the cocktail from all over the world. It is a generous mixture of rum, vodka, tequila and gin finished with orange liqueur, lemon juice and orange juice to mask the various spirits used throughout. Simply garnish with either a slice of orange or a twisted orange rind or both. This drink is deceptively strong and yet sweet… kind of like a Long Island Iced Tea with OJ instead of Tea.
 
Ingredients
1/2 oz each of vodka, gin, white rum and tequila (yes, all four)
1/2 oz freshly squeezed lemon juice
1 oz orange liqueur
3 oz freshly squeezed orange juice
Garnish with slice of fresh cut orange
 
Directions

1. In a large glass, splash equal measures of vodka, gin, white rum and tequila into a glass.
2. Add the lemon juice, freshly squeezed orange juice and lots of ice.
3. Mix well.
4. Float the orange liqueur over an inverted spoon over the ice cubes
5. Garnish with a fresh orange round or strip of rind to finish it off.
6. That’s it—you’re now officially a Californian—time to pay your taxes.

ChefSecret: It is important to use fresh lemon and orange juice, not the bottled stuff.
 
                                               Dark & Stormy Cocktail
While Dark and Stormy may sound ominous you don’t have to batten down the hatches or pull into a safe harbor. The cocktail was not born from the windy blackness of London, nor was it created in a barroom catering to the needs of distressed beached sailors. The Dark and Stormy is a drink that came from the calm, blue Caribbean waters, where rum, pretty girls are plentiful and so are sailors. It’s a simple drink that with a cool name.
 
For all its name’s melodrama, the Dark and Stormy’s history is tame. In 1806, an early Gosling family member sailed from England bound for Virginia. He didn’t make it to America—the sea was too calm—so the ship headed for the nearest dock instead, which happened to be in Bermuda—he never got much further. He used his family background in spirits to create the recipe for Gosling’s Aged Black Rum.
 
Moving forward 100 years, after World War I, British naval officers were brewing up ginger beer to combat sea sickness. They swirled the ginger beer and the black rum together in a cup, a sailor allegedly commented it looks like “the color of a cloud only a fool or a dead man would sail under,” and that where the Dark and Stormy was christened like a British ship.
 
To make a Dark and Stormy—it takes just three ingredients—Gosling’s Black Seal is the preferred brand of rum, but really, anything dark and funky will work.
 
Ingredients
2 ounces dark rum (Gosling’s preferred to make it official)
3 ounces ginger beer (don’t cheat and try to use ginger ale)
1/2 oz. lime juice (optional)
Lime wedge garnish
 
Directions

1. Fill a tall glass with ice cubes.
2. Add rum.
3. Pour in the ginger beer and lime juice.
4. Stir with a barspoon.
5. Garnish with a lime wedge.
6. Enjoy.

 
ChefSecret: Gosling’s is litigious about its intellectual property, going after competing beverage companies that try to rip off the name and recipe with their own rum brands. On some menus, you’ll find a cocktail called Safe Harbor, which is basically a Dark and Stormy without the legal baggage.
 
Covid-19 Quip of the Day:  Home schooling is not going all that well. Two students were suspended for fighting and the teacher was fired for drinking on the job.
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#DarkAndStormy #Cocktails #SunnyCalifornication #Goslings #Vodka #Gin #Rum #Tequila #GingerBeer #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? These days I like to keep something at hand in the refrigerator that’s easy to eat without too much fuss and bother. Something that I can just slice or heat in the microwave that takes just a few minutes to finish and plate.  I like to have homemade soup or chili, a small roasted prime rib, cold and crispy fried chicken or a half boneless turkey breast.
 
We’ve discussed the benefits of sous-vide cooking in previously cooking lessons and I hope you have gone online and purchased one that is suitable for your household needs. I have a Chefman sous vide cooker that only costs about $99. After a couple of years of use, I was very happy with it until the spring-loaded handle broke yesterday afternoon. The unit still functions, but better with the right handle. I have already asked for a replacement handle from the company which I hope will arrive soon.
 
Sous vide is a method of cooking in which food is placed in a plastic, sealed pouch or a glass jar under vacuum and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around 130⁰ to 145°F for meats, higher for vegetables. The intent is to cook the food evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. It enhances the natural texture of poultry and pork keeping them moist and flavorful. Not only do I use this cooking method in restaurants, but at home nearly every week. It’s great to open the fridge and grab a bag of chicken breasts or pork chops, pop them under the broiler for crisping and re-heating and have a gourmet meal in just minutes—that’s what sous-vide is all about.
 
Prep time:  10 minutes
Sous-vide time:  3 to 3-1/2 hours
Finish time:  7 to 10 minutes
Yield: 6 to eight servings
 
Ingredients
1 boneless, skin-on turkey breast half (about 3- to 4-pounds)
2 teaspoons garlic powder
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
3 lemon wheels cut 1/4-inch thick
2 sprigs of fresh basil or rosemary
4 tablespoons unsalted butter, chilled
 
Directions

1. Set the sous vide immersion Cooker to 145°F.
2. Season the turkey breast on all sides with the garlic powder, salt and pepper and place in a large vacuum seal bag (like a Foodsaver bag).
3. Place the lemon wheels on top of the skin.
4. Slip the sprigs of basil or rosemary under the lemon wheels.
5. Place the cold butter around the turkey breast.
6. Seal the bag using the water immersion technique or a vacuum sealer.
7. Place in the sous-vide water bath and set the timer for 3 to 3-1/2 hours for a slightly pink center.
8. When the timer goes off, remove the bag from the water bath and immediately plunge it into ice water.
9. Store refrigerated.
10. When ready to serve, remove the turkey breast from the bag and pat dry with paper towels; reserve the butter.
11. Heat broiler for 5 minutes on high heat. Add the turkey breast and butter and sear, skin side up (if oven broiler), until golden brown, about 5 to 7 minutes.
12. Let the turkey breast rest for 10 minutes before slicing and serving.

ChefSecret:  Some recipes call for you to sear the turkey breast before the sous vide process; I prefer to crisp the skin after the sous vide cook.

Covid-19 Quip of the Day: “It’s kind of ironic and hard to believe, when the pandemic first broke that people’s survival instincts told them to grab toilet paper.”
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Do you have a question or comment?  Do you want to share a favorite recipe or pictures with our readers?  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, be positive, stay well, stay safe and be kind—that’s the American way.  If you have a little extra in your pocket to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entree #TurkeyBreast #SousVide #Turkey #Poultry #Chefman #FoodSaver #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©Perspectives/The Consulting Group, Inc., 2020