How you doin”? Do you get cravings? I do… especially when someone tells me I can’t eat something; then the only thing I can think of is the “forbidden” food. Tell me I can’t have a doughnut and I will be thinking about doughnuts the rest of the day or until I can satisfy my cravings.  Who am I kidding? I think about doughnuts a lot anyway!
 
While I usually eat pretty healthfully, there are certain mall food court foods that I crave occasionally. One such Asian dish is the Orange Chicken from Panda Express. At China Rose (my restaurant in Dallas) we had a killer Orange Chicken. So here is a mixed hack that will satisfy your strongest food court craving for Cantonese Orange Chicken.

Orange chicken is a classic American dish with a “Chinese Accent.” It didn’t start out to have that distinctive crisp crunch and citrus flavor. In the 1800s, future Chinese railroad workers immigrated to America seeking better opportunities. At the time, their homeland was ravaged from a rebellion with an unstable economy. Their home cuisine had some sweet elements to it, but overall was simply made with lots of vegetables and very little meat stir-fried and served with rice.
 
The original “Orange Chicken” (actually, tangerine chicken) didn’t have any breading. The sauce was made of leftover citrus peels cooked with salty soy sauce, chilis and garlic. The sauce had a citrus element, but it wasn’t as intense or sweet as we think of Orange Chicken today. Similarly, Chow Mein, General Tso's Chicken and Orange Chicken are Americanized mutations of savory and sweet and sour dishes that were found in China. As a side note, the worst Sweet and Sour Chicken I ever had was in Beijing in the late 1970’s.
 
My Orange Chicken recipe hits all the craving buttons… it’s crispy, tangy, and sweet with plenty of sticky sauce to go over the rice.
 
                                         You will need a deep fryer thermometer for this recipe
 
Prep time:  15 minutes
Fry time:  7 to 8 minutes
Stir-fry time:  2 to 3 minutes
Yield: 4 to 6 servings
 
Ingredients
For the sauce
1/3 cup oyster sauce (I prefer Lee Kum Kee)
1 tablespoon hoisin sauce
3 tablespoons frozen orange juice concentrate, defrosted
1/2 cup sugar
3 ounces white vinegar
2 tablespoons low sodium soy sauce (Kikkoman—the green cap)
1 tablespoon Aji-Mirin sweet cooking rice wine (Kikkoman) or sherry
1/2 tablespoon ground paprika
1/2 tablespoon minced ginger
5 tablespoons minced or pressed garlic
1 tablespoon cornstarch whisked together with 1 tablespoon water
 
For the chicken
1-1/2 quarts plus 2 tablespoons peanut oil, divided (vegetable oil can be substituted)
2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
2/3 cup ice cold water
2 cups chestnut flour (found in Asian stores sometimes labeled chestnut starch)
1/2 medium onion, diced
4 scallions… white bottoms cut into 2-inch pieces; green tops cut into slivered rings for garnish
White sesame seeds for garnish
1/4” sliced Orange wheels for garnish
 
Directions

1. In a small saucepan, add all the sauce ingredients and cook over medium heat for about 5 minutes. As it begins to simmer, whisk and cook until it thickens. Set aside. 
2. In a wok, deep fryer, or 4-quart saucepan, bring 1-1/2 quarts of oil to 375⁰ F.
3. Mix 1 cup of the chestnut flour together with the ice-cold water to create a batter.
4. Dredge the chicken pieces in the dry chestnut flour and then lightly roll them in the batter. Shake off any excess batter and flour.
5. Deep fry the chicken in two batches until golden brown, about 7 to 8 minutes. Drain on paper towels. 
6. Heat a wok or large skillet on high and add the 2 remaining tablespoons of oil.
7. When the oil is shimmering, add the chicken, onion, and scallion bottoms and cook for 30 seconds. 
8. Add the sauce and stir to coat all the chicken and onions.
9. Simmer for about 2 minutes while gently tossing the chicken and sauce in the pan.
10. Serve over white rice and garnish with green onion circles, white sesame seeds and orange wheels.

ChefSecret:  

• My recipe calls for chestnut flour; if need be, you can substitute packaged tempura flour.
• You can make your own coating flour by combining 2 cups of all-purpose flour, 2 tablespoons rice flour, 2 tablespoons cornstarch and 1 teaspoon baking powder. 
• Not quite as good, but still serviceable—if you want to skip frying your own chicken nuggets, stop at McDonalds on the way home to buy some Chicken McNuggets (KFC or Popeye’s nuggets or tenders can work as well) or use frozen chicken nuggets from the supermarket.

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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.

#Entree #Chicken #StirFry #OrangeChicken #CantoneseOrangeChicken #PandaExpress #LeeKumKee #GeneralTsosChicken #TangerineChicken #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                      © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? Come stai? In my best Google Italian.
 
My good Sicilian friend, Chef Celestino Drago, makes a fantastic Carbonara. He always cooks his classic Italian dishes with techniques that have a contemporary flair. Being that we are right in the middle of fresh corn season, I decided to do the same with my summer Spicy Corn Carbonara. During this time of year, I buy 6 ears per week to have it on hand for any occasion.
 
This recipe is pretty straight-forward. Don’t just dump the pasta and water through a strainer. Remove the pasta with a pair of tongs and reserve the starchy pasta water as that will make carbonara sauce creamier (along with the cream and cheese).
 
The is a delightful summer pasta dish that will become a staple in your home as it has in mine. It is best served with a nice Italian white wine. A Pinot Grigio is a light, dry white and has become a summer favorite in the United States. Produced in Veneto, Pinot Grigio, at its best, has a subtle, lemony, slightly nutty flavor. Pinot Grigio goes well with simply grilled chicken, salads, seafood, and my Spicy Corn Carbonara. 

Buon appetite!
 
Prep time:   15 minutes
Cook time:  30 minutes
Yield:  4 to 6 servings
 
Ingredients
4 ears fresh corn, uncooked
4 strips raw bacon, chopped
1/2 cup red onion, minced
1-1/2 tablespoon garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
8 ounces dry bucatini (or spaghetti or linguine)
2 large egg yolks                                                                                               
2/3 cup heavy cream
1/2 cup grated Parmesan cheese, 2 tablespoons for garnish
1 tablespoon freshly-ground black pepper
2 tablespoons fresh basil, chiffonade cut, for garnish
 
Directions

1. Cut the corn off the cob with a sharp knife. Transfer kernels to a bowl and firmly scrape the knife against the cob to release any liquid. Do not discard the cobs.
2. In a large skillet over medium heat add the chopped raw bacon and cook until it’s very crisp, 5 to 6 minutes. Remove the bacon from the pan with a slotted spoon and drain on paper towels. Set aside.
3. Add the red onion to the bacon fat and cook, stirring occasionally, until it’s tender, about 5 minutes.
4. Add the corn and garlic and cook until the garlic is fragrant, about 3 minutes.
5. Season with the salt and red pepper flakes and hold over very low heat.
6. Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook until al dente, 8 to 12 minutes. Test it for tenderness before you scoop it out of the water. Reserve at least 1-1/2 cups of the starchy, salted pasta water.
7. Stir the reserved pasta water into the corn mixture. Raise the heat to medium and bring the liquid to a gentle simmer, and add the pasta to the skillet and toss to combine.
8. In a small bowl, whisk together the egg yolks and cream. Add to the skillet and toss well to coat.
9. Add the Parmesan, plenty of black pepper and reserved bacon and toss to combine.
10. Top each plate with some of the remaining 2 tablespoons of Parmesan, black pepper and the fresh basil.

ChefSecret:

• I like that ultra-sweet fresh corn flavor, so I take the stripped corn cobs and put them in the boiling water along with the pasta. You’d be surprised how this little secret really makes a difference.
• When a pasta recipe calls for salted water, don’t be bashful… salt the water so that the water tastes like the sea. Serve this meal with a medium sized Caesar Salad and a nice Italian white wine.

Covid-19 Quip of the Day: Dictionary Definition of Coronacoaster (noun)—The ups and downs of a pandemic. One day you’re loving your bubble, doing workouts in front of a mirror (admiring what you see), baking chocolate chip cookies and going for long meaningful walks and the next moment you’re crying, drinking gin for breakfast out of the bottle and missing people you don’t even like.
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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.

#Entrees #Carbonara #SweetCorn #FreshCorn #Bucatini #Drago #CelestinoDrago #PinotGrigio #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? How much do you know about Filipino food? It is a very diverse and delicious cuisine. One of my favorites is deep-fried Lumpia rolls. Lumpia is derived from the fried Chinese spring roll or egg roll and is very popular in Indonesian and Filipino cuisine. It is smaller in size and shape than an egg roll. Lumpias are made of thin paper-like or crepe-like pastry skins called "lumpia wrappers" enveloping savory or sweet fillings.
 
The origins date back centuries (17th Century). The Chinese originally sought to create a meal that incorporated all the fresh bits and pieces of vegetables available in spring after a winter of consuming mostly preserved foods. They can be served as a side dish or as an appetizer.
 
In Indonesia lumpia has become a favorite snack and is known as a common street food. In the Philippines, lumpia is one of the most common dishes served at gatherings and celebrations.
 
                                 You will need a candy or frying thermometer for this recipe.
 
Prep time:  45 mins
Cook time: 25 mins
Yield: about 30 Lumpias
 
Ingredients
1 tablespoon vegetable oil
1-pound ground pork
2 cloves garlic, crushed
1/2 cup chopped sweet yellow onion
1/2 cup minced carrots
1/2 cup chopped green onions
1/2 cup thinly sliced Napa green cabbage
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 tablespoon minced garlic
1 teaspoon dark soy sauce
1-package lumpia wrappers (about 30 pieces)
2 cups vegetable oil for frying
 
Directions

1. Place a wok or large skillet over high heat and add the 1 tablespoon of vegetable oil. Cook the pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside.
2. Drain the grease from the pan, leaving a thin coating. Cook garlic and yellow onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions and cabbage. Season with salt, pepper, garlic powder and soy sauce.
3. Remove from heat and set aside until cool enough to handle.
4. Place a lumpia skin on a flat surface with one of the points down in front of you. Spoon three heaping tablespoons of the filling onto the wrapper near the closest corner of the wrapper, leaving a 1-1/2” space from the wrapper edges. Bring the corner of the wrapper closest to you up and over the filling, and neatly fold in the two sides toward the center. Roll the wrapper with the filling up toward the topper of the wrapper. Keep the roll tight as you assemble. Before the final roll, moisten the top corner and adjacent sides with water to seal the edges. Repeat for each lumpia.
5. Cover the rolls with plastic wrap to retain moisture.
6. Heat a heavy skillet over medium heat, add oil to 1/2” depth, and heat until the oil has reached 350°F.
7. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, gently turning them until all sides are golden brown.  Be sure to allow the oil to return to 350°F before frying the next batch.
8. Drain on paper towels.
9. Serve immediately.

 
ChefSecret:  The big secret is to make sure to tightly roll and seal the rolls well.
 
                                                     Sweet Chili Lumpia Dipping Sauce
 
Prep time:  2 minutes
Cook time:  3 minutes
 
Ingredients
1 cup water
1-1/2 tablespoons ketchup
2 tablespoons rice vinegar
2 tablespoons granulated sugar (better yet use palm sugar, if you can find it)
1-2 chili peppers (siling labuyo), minced finely
2 teaspoons cornstarch
1/4 cup shredded carrots
1/8 teaspoon of kosher salt
 
Directions

1. Mix all the ingredients together, dissolving the cornstarch thoroughly.
2. Cook over medium heat until thick.
3. Serve as a dip for Filipino Lumpia, Lumpiang Shanghai, Cheese Lumpia or any fried food.

 
ChefSecret: 

1. Siling Labuyo, better known as Thai bird chili peppers, are added depending on one's preference, whether mild and flavorful or hot and spicy.
2. Use caution when handling fresh chili peppers being sure to keep your hands away from your face, especially your eyes. Wash your hands thoroughly after handling them and before using the bathroom to avoid painful cross-contamination.
3. You can use a pinch of crushed red pepper flakes to better control the heat of the lumpia dipping sauce, instead of using fresh chili peppers.
4. If available, use tapioca starch; cornstarch can turn the sauce into a pasty consistency if stored refrigerated.

 
Covid-19 Quip of the Day:  I told my suitcases there would be no vacation this year. I’m staying home with my emotional baggage.
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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.

#Appetizers #Lumpia #Pork #FilipinoCuisine #FilipinoFood #EggRolls #SpringRolls #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? How would you like to spend a weekend in India? Oops, so sorry that kind of travel is impossible during the worldwide pandemic. But here is the next best thing… my Instant Pot Peanut Chicken Curry recipe.
 
There are so many bad curries out there (almost as many as crappy Indian restaurants). Some recipes are lacking in the layers of flavors leaving a non-descript curry flavor; others are so overpowering it’s like licking the cap of the spice bottle. Some recipes just use a mono-flavored curry powder that doesn’t bring out the layering of a mix of spice and herbs. A good curry should have many different spices, i.e. turmeric, coriander, cumin, garlic, black pepper, fenugreek, cinnamon, fennel, nutmeg, white pepper, cayenne, cilantro, cloves, cardamom and ginger.
 
There are some recipes that suggest that you put your final curry over a bed of rice. They don’t tell you what kind of rice to use. Please don’t use Uncle Ben’s—that’s okay for some things. For this recipe, use a good long-grain rice with a slightly floral aroma and a soft, sticky texture, like Jasmine or Basmati rice. Plan your cook time accordingly so you can rinse and soak the rice for at least 30 minutes before cooking.
 
Prep time:  35 minutes
Cook time:  30 minutes / rice and curry can cook concurrently
Yield:  4 to 6 servings
 
Ingredients
 
For the rice
2 cups jasmine rice, rinsed and soaked
 
For the curry
4 tablespoons peanut oil, divided
1-pound boneless, skinless chicken breasts, cut into 1” cubes
1 cup yellow onion, minced
3 small Yukon gold potatoes, diced into 1-inch cubes
2 tablespoons fresh ginger, grated
5 garlic cloves, minced
2 teaspoons ground coriander
2-1/2 tablespoons curry powder (I prefer Penzeys’ Curry Powder)
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, to taste
1/2 teaspoon freshly-ground black pepper, to taste
1 10-oz. can Ro-Tel dice tomatoes and green chilies
3 tablespoons creamy peanut butter
1 14-oz. can coconut milk
2 tablespoons lime juice
1 tablespoon Thai fish sauce
2 tablespoons dark brown sugar packed
5 oz. spinach, room temperature (thawed and drained, if frozen)
For the garnish
6 tablespoons chopped roasted peanuts
6 tablespoons toasted sweetened coconut
6 tablespoons mango chutney
 
Directions
To make the rice

1. Cook the rice according to the package instructions. 

To make the curry

1. Set an Instant Pot to SAUTÉ.
2. Heat 3 tablespoons of the peanut oil over medium heat; add the chicken, stirring occasionally, until the chicken is brown on all sides, about 5 minutes. Transfer the chicken to a plate.
3. Add the onion and potatoes and sauté until the onions begins to soften, about 4 to 5 minutes. 
4. Add the remaining tablespoon of peanut oil, ginger, garlic, coriander, curry powder, and red pepper flakes. Stir and cook until fragrant, about 1 minute.
5. Season the mixture with salt and pepper.
6. Add back the chicken and stir to coat the chicken in spices.
7. Add the Ro-Tel with juices and stir to scrape up any of the bits of chicken or spices stuck to the bottom of the pot to deglaze. 
8. Add the peanut butter, coconut milk, lime juice, fish sauce, and sugar—stir well.
9. CANCEL SAUTÉ and put the lid on the Instant Pot making sure to close the vent.
10. Set the Instant Pot to PRESSURE for 25 MINUTES.
11. Do a NATURAL RELEASE for 10 MINUTES and then fully vent the Instant Pot.
12. Open the lid and add the spinach and stir to fully bend.
13. Serve the chicken curry piping hot on a bed of rice.
14. Garnish with chopped peanuts, coconut flakes and mango chutney on the side.

ChefSecret: 

• In dishes like this I often use chicken thighs because they have a little more flavor and do not dry out when reheated. If using chicken thighs increase the amount to 1-1/2-pounds.
• If you like your curry a little spicier, sparingly add cayenne pepper—a little at a time—until you get the heat level you prefer.

Covid-19 Quip of the Day: “Just wait a second—so you’re telling me that my chance of surviving all this is directly linked to the common sense of others?”
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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, be kind and always give thanks to our many first responders on the front line who risk their lives for us. 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.

#InstantPot #ChickenCurry #InstantPotCurry #Entrees #Peanuts #NationalPeanutBoard #NPB #JasmineRice  #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                               ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? ¿Cómo te va? When you make this salad for your family you will be doing very well, thank you.
 
For some of us, salads can be very boring… most families use them as the first course for dinner—a little lettuce, shredded carrot and a tomato slice or two. Why is this salad so different? Yes, it’s made with fresh, crisp produce, but it’s also loaded with different flavors and textures. It incorporates many of the ingredients found in Mexican cuisine. It is easy to make with both store-bought canned corn or fresh corn off the cob that you can grill or roast. You can use a store-bought taco mix (like Lawry’s) or you can use the Perspectives recipe below. You can use store bought chips, but freshly fried tortilla chips are so much better. And finally, if you want to get really showy, you can fry flour tortilla bowls and serve the salad in the bowl. Actually, you can add or delete ingredients at will according to the tastes and the whims of the chef.
 
I have had a lot of people ask over the last several weeks, where do all our recipes come from? We have over 10,000 recipes in our data base that come from our cookbooks, restaurants and The California Kitchen (our test kitchen). Our recipes are tested by chefs and cooks and meal providers (with no professional experience) to make sure that the recipes are understandable, easy to make and, as advertised, delicious. Let’s get cooking!
 
Prep time:  25 minutes
Cook time:  15 minutes
Yield:  4 servings
 
Ingredients
For the crisp tortillas and beef
1/4 cup light frying oil
4 (6-inch) corn tortillas, cut into thin strips
1 teaspoon kosher salt
1-pound lean ground beef (or ground turkey or chicken)
1/4 cup fresh tomato salsa
2 tablespoons taco seasoning (see recipe below or Lesson #24)
 
For the dressing
1 cup sour cream
1/2 cup fresh tomato salsa
2 tablespoons freshly squeezed lime juice
1 teaspoon taco seasoning
 
For the salad
1 head romaine, chopped, rinsed and dried (about 6 cups)
1 cup fresh cilantro leaves, picked
6 medium green onion tops, thinly sliced
1 (15-oz) can corn kernels, drained or 2 cobs of corn roasted or grilled, removed from the cob
1 (15-oz) can black beans, drained and rinsed
1-pint cherry tomatoes, rinsed and halved
2 cups shredded sharp cheddar cheese
1 medium avocado, diced
 
Directions
To make the crisp tortillas and beef

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the tortilla strips and fry, stirring occasionally, until golden-brown and crisp, 2 to 3 minutes. Remove the tortilla strips and drain on a paper towel and sprinkle lightly with salt.
2. Carefully drain any excess oil from the skillet and return it to medium-high heat. Add the ground beef (turkey or chicken) and cook, breaking the meat up into small pieces with a stiff spatula, until cooked through and starting to brown, about 8 minutes.
3. Add the salsa and taco seasoning and cook until the liquid in the pan thickens slightly, 2 to 3 minutes more.
4. Remove the skillet from the heat and set aside as you build the rest of the salad.

To make the dressing

1. Whisk all the ingredients together in a small bowl.

To build the salad

1. Place the romaine, cilantro and scallions in a large bowl and toss to combine. Add the corn, black beans, tomatoes, cheese and avocado if using. Just before serving, add half of the dressing to the salad and use tongs to toss until well coated. Taste and add more dressing, if desired.
2. Portion out the salad, and top each serving with the browned beef (turkey or chicken) and tortilla strips.

 
                                                        Taco Seasoning
Prep time:  5 minutes
Yield:  1 cup
 
Ingredients
1/4 cup sweet paprika
2 tablespoons chili powder
2 tablespoons dried oregano
1 tablespoon cornstarch
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon granulated sugar
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
 
Directions

1. Measure out and whisk all the ingredients into a medium bowl making sure to break up any clumps.
2. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature.

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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. 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.

#Salad #TacoSalad #BeefTacoSalad #ChickenTacoSalad #RestaurantStyleTacoSalad #TurkeyTacoSalad #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                              ©PERSPECTIVES/The Consulting Group, Inc. 2020