How you doin’? When looking for a great steak place in the greater Las Vegas area I tend to lean toward local Henderson restaurants. In fact, if you talk to most locals, the only time they venture down to the strip is when they have guests or clients in town.
 
Green Valley Ranch’s upscale Hank’s Fine Steaks and Martinis is the perfect go-to place. The restaurant offers fine surf 'n' turf beneath crystal chandeliers with impeccable table side service. Professional table side service these days in many Las Vegas restaurants and Hanks does it well. But don’t think of a stuffy, old fashioned kind of place or service. Hank’s is contemporary in design and the service is all about hospitality, making it a comfortable go-to restaurant for special occasions or just a great night out for dinner. 
 
With all the wet and dry-aged beef options you want to start your meal with a light Wedge Salad. You don’t want to spoil your appetite with something like their excellent Lobster Chowder or French Onion Soup Gratinee—a little too rich to go with Chateaubriand. My personal preference is for the house Wedge Salad with homemade Ranch Dressing.
 
This is not just any store-bought, bottled or dry mix ranch—it is house made Ranch Dressing at its finest.  There are a couple of things that make my Ranch Dressing special. First, I redefined the mayonnaise, sour cream and buttermilk ratios so the texture is just right. It’s thin enough that you can toss it, and it’s got the perfect amount of stick-to-it-iveness so that it clings to lettuce wedge, salad goodies and is dippable without being globby. No one likes an over-dressed giant glob of dressing on their lettuce wedge. My Ranch Dressing is light, tangy and herby, thanks to a perfect blend of parsley, chives and dill.
 
Now for the greens--Wedge Salads are just about as simple as they come but that’s their appeal as they complement the steak course to the fullest. They are sophisticated, yet simple and special at the same time. This Wedge Salad is what you might expect to order at a country club, fancy restaurant or my house. The wedge of juicy, well chilled iceberg lettuce is the perfect blank canvas for all your favorite toppings like. Seasonally sweet cherry tomatoes, black pepper rimmed bacon, some fresh-cut chives for a pretty pop of green along with options of black olives, pickled sweet red onions, toasted croutons, plenty of crumbled bleu cheese and whatever else you love.
 
This Wedge Salad is perfect for a lunch entrée or for a great starter for a steak or lobster dinner. Remember to keep it simple, just salt and pepper, because you’re going to want to drag that steak through the leftover dressing.
 
                                                  Ranch Dressing
 
Prep time:  10 minutes
Yield:  2 cups
 
Ingredients 
3/4 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
2 teaspoons white wine vinegar
1 tablespoon minced fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons minced fresh dill
1 teaspoon minced garlic
1/4 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly-ground black pepper
 
Directions

1. In a large bowl, combine all the ingredients and whisk together until well blended. Don’t use a blender or food processor or it will beat up the green herbs—you want to see the specs of green.
2. Store in an airtight container in the refrigerator for up to two weeks.

ChefSecret:  I like to make a double recipe. Once you have a jar full of the stuff, you’re going to want to dip, dunk and drench everything in it, like blistered shishito chile peppers, air-fried pickles and jalapeño poppers. It’s also amazing on the classics, from wee baby carrots to pepperoni pizza, and of course, this wedge salad.
 
                                                    Wedge Salad
 
Prep time: 15 minutes
Yield:  4 servings
 
Ingredients 
1 firm, fresh head iceberg lettuce, cut in quarters
1 cup ranch dressing
6 strips chopped crispy-cooked peppered bacon
10 cherry tomatoes cut in half
4 teaspoons chopped chives
1/2 cup crumbled bleu cheese
 
Directions

1. Remove the outer lettuce leaves as necessary.
2. Cut the lettuce into 4 wedges.
3. Wash, thoroughly drain and chill the wedges.
4. Place the quarters of iceberg lettuce, angled side up, on a salad plate.
5. Pour 1/4 cup of dressing over each lettuce wedge.
6. Evenly sprinkle the wedges with the chopped bacon, cherry tomatoes, chives, bleu cheese crumbles and any other desired goodies.
7. Serve immediately on a chilled plate with a chilled fork.

Quip of the Day:  Q. Why did the cowboy ride a horse while eating salad? A. Because he loved the ranch dressing.
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

​#Entree #Salad #WedgeSalad #RanchDressing #Lunch #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? My weekly personal grocery bill has gone up nearly $75/week in the last year. That’s a big hit due to the continual rise in inflation. One of our restaurants opened under similar circumstance many years ago—higher prices are restaurant killers.
 
The success of Fanny’s Fish Market wasn’t about whole pieces of fish filets, jumbo shrimp and lobster tails. Fanny’s Fish Market was all about seafood infused sauces and meals. Our seafood sauce over a variety of pastas or salads mixed with bits and pieces gave plenty of rich seafood flavor at far lower costs. Seafood enhanced soups and chowders served in extra-large bowls with large slices of hot, cheesy garlic bread offered full meals at bargain prices.
 
Fanny’s opened on the pier at Foster City Estuary. It was an immediate success—profitable the first month it opened. With the restaurants’ healthy variety and reasonable prices you could (and many did) come in 3 or 4 times a week.
 
Here’s my home version of Fanny’s famous Sea Creature House Salad. The secret to our soups, salads and pasta dishes is a great thick piece of cheesy-buttered, toasted, crusty garlic bread.
 
Prep time:  15 minutes
Rest time: 5 mins
Yield:  4 personal salads / 1/2 cup dressing
 
Ingredients 
For the dressing
1/4 cup extra-virgin olive oil
3 tablespoons mayonnaise
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
1 1/2 teaspoons granulated sugar
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning (see recipe below)
1 tablespoon crushed garlic
1/4 cup grated Parmesan cheese
 
For the salad
2 (5 ounce) packages American salad mix (lettuce blend with other seasonal ingredients)
3/4 cup sliced pitted black olives
3/4 cup thinly sliced red pickled pepperoncini
1/2 cup thinly sliced red onion or pickled red onion
2 plum tomatoes, sliced
1/4 cup sliced and quartered cucumber
1/2 cup warm garlic seasoned croutons
1/3 cup “baby” cooked shrimp—71-count (tiny sea creatures)
 
Directions

1. Combine olive oil, mayonnaise, vinegar, lemon juice, sugar, salt, pepper, Italian seasoning, garlic and Parmesan in a food processor, and process until thoroughly combined.
2. Combine salad mix, olives, pepperoncini, onion, tomatoes, cucumber and croutons in a large bowl.
3. Top with shrimp.
4. Drizzle salad with dressing; toss to coat.
5. Let stand for 5 minutes before serving.

ChefSecret:  You don’t have to buy a special spice mix to make it Italian. You probably have all the ingredients in your own spice cabinet. Feel free to adjust the ratio of spices and the yield to make whatever size of batch you would like to your taste. You’ll find this spice mix works with hundreds of other recipes from soups to pasta, grilled meat and marinades.
 
                                 Ed’s Special Italian Seasoning Blend
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage

Whisk all seasonings together in a bowl until combined. Better yet process through a spice grinder for a few seconds. Use immediately or store in a sealed container.

​Quip of the Day:  My doctor recently asked if anyone in my family suffered from mental illness and I said, "No, we all seem to enjoy it."
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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.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entree #Salad #ShrimpSalad #FannysFishMarket #SeaCreatureSalad #BayShrimp #BabyShrimp #Lunch #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? One of the most ordered entrée salads at my Fanny’s Fish Markets was our Healthy Taco Salad—it outsold the next most popular salad by 2 to 1.
 
No one likes boring salads. What most guests are looking for is a lot of different ingredients far and away above just lettuce, tomato and shredded carrots.
 
Nothing beats my Healthy Taco Salad recipe in the summertime or any time. Crisp veggies, creamy dressing and crunchy corn tortilla strips make it fresh and fun to eat. This easy taco salad recipe makes for a filling lunch or fun dinner. Prepare the components ahead of time and store them separately for quick assembly. Oh, by-the-way, this recipe is gluten-free and vegan—we were way ahead of our time.
 
Prep time:  15 minutes
Cook time:  10 minutes
Yield:  2 to 3 servings
 
Ingredients 
For the salad
2 corn tortillas, sliced into strips (read the ingredient declaration—no wheat flour)
Extra-virgin olive oil, for drizzling
1 medium head chopped romaine lettuce
1 cup shredded red cabbage
1/2 cup cooked black beans, drained and rinsed (canned is okay)
2 red thinly sliced radishes
1/2 cup sliced cherry tomatoes (cut in half) and/or pico de gallo
1 avocado, sliced
1 red jalapeño, sliced very thin (optional)
Vegan cheese shreds (optional)
Cilantro-Lime Dressing (see recipe), the creamy avocado variation
Sea salt, to taste
8 quartered lime wedges, for serving
 
For the shiitake taco “meat”
1 tablespoon extra-virgin olive oil
8 ounces shiitake mushrooms, stemmed and diced
1 cup crushed walnuts
1 tablespoon tamari
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon balsamic vinegar
Sea salt and freshly ground black pepper, to taste
 
Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Toss the tortilla strips together with a tiny bit of olive oil and a few pinches of salt. Spread onto the sheet and bake for 10 to 14 minutes or until crispy.
3. Make the Shiitake Taco “Meat”: In a medium skillet, heat the olive oil over medium heat. Add the mushrooms and cook, stirring only occasionally, until they begin to brown and soften, 3 to 4 minutes.
4. Stir in the walnuts and lightly toast for 1 to 2 minutes.
5. Stir in the tamari, the chili powder and cumin.
6. Add the balsamic vinegar and stir again. Remove from the heat and season with salt and pepper to taste.
7. Assemble the salad with the romaine lettuce, cabbage, black beans, taco “meat,” radishes, tomatoes, avocado, jalapeños, if using, and generous dollops of cilantro-lime avocado dressing.
8. Drizzle with olive oil and sprinkle with sea salt.
9. Serve with lime wedges and extra dressing on the side.

 
                                                           Easy Cilantro-Lime Dressing 
This is a great dressing to have on hand in the fridge for topping salads, tacos, or burrito bowls.
 
Prep Time:  5 minutes
Total Time: 5 minutes
Yield:  About 1 cup
 
Ingredients 
2 cups fresh cilantro
1 garlic clove
1/4 cup freshly squeezed lime juice
2 teaspoons maple syrup
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
1/2 cup extra-virgin olive oil
 
Directions

1. In a food processor, place the cilantro, garlic, lime juice, maple syrup, coriander and salt and pulse to combine.
2. With the blade running, pour in the olive oil slowly and process until smooth.

Make it creamy (optional)--blend with 1 avocado or 1/2 cup vegan yogurt.

Make it spicy (optional)— by adding a bit of jalapeño or a few pickled jalapeños.
 
ChefSecret:  Like all salad recipes, this one is great to play with. Swap in the veggies you have on hand or adjust the toppings to make something you really love.
 
Quip of the Day:  Q: How much do I love Taco Salads? A: From my head to-ma-toes!
 
Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Entrees #Salads #HealthyTacoSalad #CilantroLimeDressing #VeganSalad #GlutenFree #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023

​How you doin’? Joan told me last week, “too many desserts… not enough salads.” I hear and obey. So, Miss Joan, here you go.
 
This is one of my favorite spring and summer salads. It is made with crisp shaved curlicues of asparagus and crispy, young, baby arugula greens. They’re both peppery and herby and make a complementary flavor thrill for all the other “orts” (goodies) I’ve added to them—sweet blueberries (just a sprinkle) and shaved nutty Parmesan cheese and wonderfully unctuous prosciutto ham. Add a fresh and tangy blackberry vinaigrette and what have you got?… a positively sumptuous summer entrée.
 
In Paris, when the first harvest of asparagus comes into season, produce vendors run through the street yelling, “ASPERGES!” That’s how Parisiens know for certain, spring has sprung.
 
This recipe can be the perfect salad on a brunch buffet, or you can also top salmon cakes with this leafy dish for a satisfying lunch or a light dinner.
 
Prep time:  20 minutes
Chill time: 60 minutes
Yield:  4 servings
 
Ingredients 
1/2 bunch asparagus (about 10 stalks), trimmed
2 cups baby arugula
1 small bunch chives, cut into batons
2 ounces very thin shaved prosciutto (I prefer Spanish style)
1/4 cup fresh blueberries
1/4 cup shaved Parmigiano-Reggiano cheese, plus more for garnish
1/2 bunch watercress, stems trimmed
3 tablespoons blackberry vinaigrette (recipe below)
 
Directions

1. Prepare a bowl of ice water.
2. Using a peeler, shave the asparagus spears lengthwise, and put the shavings in the ice water. Place the bowl in the refrigerator for 1 hour. Chilling in cold water will help keep the asparagus crisp and give it the signature curl.
3. Remove the asparagus from the ice water and dry it on a paper towel for a few minutes.
4. In a large bowl, toss the baby arugula, chives, prosciutto, blueberries and Parmigiano-Reggiano cheese together.
5. Add in asparagus and gently toss.
6. Just before serving, add the watercress and vinaigrette and gently toss again.
7. Transfer it to a serving bowl and garnish with more cheese.
8. Serve immediately.

ChefSecret: Don’t skip the step to soak the asparagus shavings in ice water. That’s what gives the shavings their delightful curl and crisp texture!
 
                                        Blackberry Balsamic Vinaigrette
This recipe will enhance any salad it touches, and it's also a fantastic marinade for chicken.
 
Prep time:  5 minutes
Cook time:  3 minutes
Yield:  Makes about 1 cup
 
Ingredients 
3/4 cup fresh blackberries
1/4 cup balsamic vinegar
1-1/2 teaspoons fresh lemon juice
1-1/2 Dijon mustard
1/4 teaspoons granulated sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/2 cup extra virgin olive oil
 
Directions

1. Add all the ingredients except the oil to a small saucepan and place it over low heat, stirring a bit.
2. Cook until the sugar is dissolved and continue to warm the mixture, about 3 minutes.
3. Remove the pan from the heat and use the back of a fork to macerate the blackberries.
4. Push the mixture through a sieve and discard the particulate.
5. Cool the vinaigrette mixture.
6. Gradually whisk in the oil and blend until it's completely emulsified.

ChefSecret:  Vinaigrettes with EVOL may set up when refrigerated. Take the vinaigrette out of the refrigerator for about 30 minutes before using it to bring it back to room temperature.

Quip of the Day:  Man cannot live by bread alone. Every once in a while, he needs a salad.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
#Entrees #Salad #Asparagus #Prosciutto #BlackberryBalsamicVinaigrette #ParmigianoReggiano #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Summertime is picnic time and the perfect menu for such an occasion is Cold & Crispy Chicken, Cabbage Coleslaw and Potato Salad—South Carolina All Seasons Potato Salad. Whether dining at the local park or enjoying a bedspread picnic, this menu will be enjoyed by all in attendance.
 
So where did this side dish originate?  It was first introduced to Europe from the New World by Spanish explorers in the 16th century. The early potato salads were made by boiling potatoes in wine or a mixture of vinegar and spices. The more American version of potato salad is rooted in German cuisine and came here with European settlers. My potato salad includes eggs, celery, carrots, relish, scallions and peanuts, and can be served chilled or warm. The results will be Spud-Tacular!
 
This salad is made with mayonnaise. If you’re taking this potato salad on a summer outdoor picnic, keep it chilled at a safe temperature (ideally below 40 degrees).
 
Prep time:  30 minutes
Cook time:  30 minutes
Yield:  8 servings
 
Ingredients 
6 to 8 large Yukon Gold potatoes, cut in 1-inch cubes
4 large chopped hard cooked eggs
1/2 cup mayonnaise
1/4 cup chopped celery
1/4 cup shredded carrot
1/4 cup sweet relish
1 tablespoon minced garlic
2 tablespoons prepared mustard
salt and pepper to taste
1/4 cup chopped scallion tops
1/4 cup chopped peanuts
 
Directions

1. Bring a large pot of salted water to a boil.
2. Add potatoes and cook until tender but still firm, about 10 to 12 minutes.
3. Drain potatoes of hot water, then run cold water over them to stop the cooking process.
4. Combine cooked potatoes and eggs with mayonnaise, celery, carrots, relish, garlic, mustard, salt, and pepper in a large bowl.
5. Gently mix and serve warm (immediately) or cold/chilled.
6. Garnish with chopped scallions and chopped peanuts.

ChefSecret: For easy-to-peel and the creamiest hard cooked egg yolks, place the eggs in a saucepan and cover with cold water. Bring the water just to a boil; cover, remove from heat and let eggs stand in the hot water for 12 minutes. Strain the hot water off the eggs and run cold water with ice cubes over the eggs to let them cool completely. When the eggs are cool peel and chop; set aside.

Quip of the Day:  Q. Why did the potato blush? A. Because it saw the salad dressing.

Do you have a question or comment? Send your favorite recipes, pictures or thoughts to ed@perspectives-la.com. 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Salad #PotatoSalad #YukonGoldPotatoes #HardCookedEggs #SouthCarolina #Scallions #ChoppedPeanuts #NationalPeanutBoard #NPB  #HappyIndependenceDay #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 

                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2023