…from the Perspectives’ KitchenHow you doin’? When I’m in a pinch for time, I make something with shrimp. For all its quick-cooking ease, shrimp always makes any meal a bit special. This skillet recipe is no exception. It finishes with its dark red glaze, slivers of green onion, and wheels of charred Meyer lemon. It is a gourmet dish with rustic flavor back notes… the shrimp tastes amazing with a wonderful texture (if you don’t overcook them) that just might replace buffalo wings for happy hour. It’s the charred Meyer lemons that make this dish such a standout and while they may seem like a fancy ingredient, making them is as simple as sliding halved lemons under the broiler for 10 to 15 minutes. That little bit of concentrated heat imparts so much depth of flavor and sweet complexity… it’s one of my favorite kitchen techniques. Once the juice from the charred lemons marries with the other ingredients, wonderful things happen. The honey and sambal oelek, brightened by the citrus notes, make a sweet-savory glaze that clings to the shrimp and creates a delightfully crunchy, sticky caramelized exterior. Prep time: 15 minutes Cook time: 10 minutes Servings: 4 to 6 Ingredients 1-1/2 pounds extra jumbo shrimp (16-20 count), peeled and deveined 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup unsalted butter 1/4 cup honey 3 charred Meyer lemons, divided 1 teaspoon low-sodium soy sauce 3 tablespoons minced garlic 2 teaspoons sambal oelek 1 teaspoon vegetable oil 2 tablespoons minced green onion bottoms, plus more sliced tops for garnish Optional: Serve with steamed rice and your favorite vegetables on the side. Directions
ChefSecret: The sturdy glaze helps the shrimp hold up well for day-after bowls, salads, and tacos. Slice those leftover lemons into julienned strips and use them to add a bit of extra punch to your leftovers. Can’t find Meyer lemons? Just use 1 regular lemon and 1 lime. Quip of the Day: Q. What do you call a store where you negotiate for off-the-book shrimp transactions? A. Prawn Shop ------------------------------------------- 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. ------------------------------------------- To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #MeyerLemonHoneyShrimp #Shrimp #MeyerLemon #Honey #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024
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…from the Perspectives’ KitchenHow you doin’? I did have a drink or three while making these, so I could enjoy them as the food gods intended, which is slightly drunk. At least that's the main theory of how this dish got its name. The other theory for its name is because at one point it was made with wine—but that's not as funny! I always love it when there's some sort of controversy regarding the origins of a recipe's name, and this amazing Drunken Noodles dish fits the bill. One theory is that this spicy, sweet and very savory bowl of noodles was invented by drunk people, for drunk people. As someone who has enjoyed the occasional late night bowl of noodles to "soak up the alcohol," this origin story makes a lot of sense. It might be unscientific, but it does seem to help. The other story, which isn't nearly as interesting, theorizes that at one time wine was used in the sauce. I mean, that's barely a story. And if that were the case, why did they stop using wine? So, I'm team drunk customer, although it's most likely to be a combination of the two. The good news is that none of this really matters, since regardless of how "Pad Kee Mao" got its name, it is one of the easiest, and most delicious noodle dishes from China Rose. No matter what size or thickness Asian noodle you're using, simply soak them in hot water until they are very flexible, but not too soft. Do not use boiling water as many recipes suggest. I find that makes them soften too quickly, and they tend to get sticky and starchy, which I don't want to happen until they're in the sauce. Prep time: 15 minutes Cook time: 15 minutes Additional time: 10 minutes Yield: 4 servings: Ingredients A glass of your wine, spirits or bubbly of your choice (for you, not the recipe) 8 ounces dried rice noodles 1/4 cup oyster sauce 1/4 cup soy sauce 1 tablespoon Asian fish sauce 1 tablespoon maple syrup 1 teaspoon granulated sugar 2 tablespoons cold water 2 tablespoons toasted sesame oil 1 cup shallots, thinly sliced 2 tablespoons thinly sliced bird's eye chiles 4 tablespoons minced garlic 1 pound jumbo shrimp (16-20), peeled and deveined—tail on 1 pound Chinese broccoli, sliced, stems and leaves separated 4 thinly sliced green onions 1 cup fresh Thai basil leaves Directions
ChefSecret: Any noodle or pasta can be used. Any hot pepper will work, or you can use sweet pepper and make up the difference with red pepper flakes. Regular basil will work, but Thai basil is preferred. Quip of the Day: My favorite Chinese food place was closed for the holidays, but there was a sign that said they would wok from home. ------------------------------------------- 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, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #RosiesDrunkenNoodles #Shrimp #PadKeeMao #AsianNoodles #JumboShrimp #BirdsEyeChiles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 …from the Perspectives’ KitchenHow 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
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." ------------------------------------------- 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, 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 …from the Perspectives’ KitchenHow you doin’? Shrimp and straight pesto seems like a bit of overkill, given how strong the flavor of pesto is. Personally, I love pesto, but even for me, straight pesto can seem a little too much for the delicate flavor of shrimp. I like to blend my pesto with a creamy base, mixing the basil flavor with an Alfredo-style sauce. My easy Creamy Pesto Shrimp & Linguine recipe is a quick 20 minute meal with a sublime sauce that’s full of flavor. A dish that’s lovely enough for a fancy dinner party, but perfect for a busy weeknight family meal! Prep time: 20 minutes Plus 10 minutes (see pesto recipe below) Cook time: 15 minutes Yield: 4 servings Ingredients 1 pound linguine pasta 1/3 cup unsalted butter 2 cups heavy cream 1/2 teaspoon freshly ground black pepper 1 cup grated Parmesan cheese 1/4 to 1/3 cup pesto, to your taste (see recipe below) 1 pound large shrimp, peeled and deveined Directions
ChefSecret: This recipe is also great when made with roasted chicken or crabmeat instead of shrimp. Classic Pesto A Classic Pesto is made with fresh basil leaves (stems removed), olive oil, pine nuts and Parmesan cheese. Some people use walnuts or almonds instead of pine nuts because they’re cheaper--don’t do this. Some people use spinach or parsley instead of basil leaves--don’t do this either. When in doubt, just follow the friggin’ recipe. This recipe differs from other preparations with the addition of red pepper flakes for an extra layer of flavor. You can add a little more Parmesan to the Pesto to your taste if you like. Prep time: 10 minutes Ingredients 3 cups packed fresh basil leaves 3/4 cup grated Parmesan cheese 1/2 cup extra virgin olive oil 1/2 cup pine nuts 5 cloves garlic, or to taste 2 teaspoons lemon juice, or more to taste (optional) 1/8 teaspoon red pepper flakes (optional) Directions
ChefSecret: To store and keep it green longer, drizzle a little lemon juice over the top of the leftover pesto, cover and refrigerate. It will keep it fresh looking for 3 to 4 days. Quip of the Day: Q. What kind of pasta do they eat in Antarctica? A. Penguine. ------------------------------------------- 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, 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 #CreamyPestoShrimpLinguine #Pesto #Basil #PineNuts #OliveOil #Linguine #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2023 …from the Perspectives’ Kitchen How you doin’? Here is another family friendly meal of creamy yet zesty lemon pasta and tender shrimp. It is simple, elegant and destined to become one of your favorite weeknight dinners. It combines the flavors of wine, lemon and garlic along with cream and Parmesan cheese. When making pasta dishes like this always reserve a little pasta cooking water to use if the sauce isn't coming together. Top with extra Parmesan, if desired. According to culinary history, pasta's earliest roots began in China during the Shang Dynasty (1700-1100 BC) where some form of pasta was made with either wheat or rice flour. Pasta also appears to be a feature in the ancient Greek diet in the first millennium BC. Prep time: 30 minutes Cook time (including pasta): 25 minutes Yield: 2 to 3 servings Ingredients 1/2 pound spaghetti 1/2 pound peeled and deveined shrimp 1/4 teaspoon kosher salt 1/8 teaspoon black pepper 2 tablespoons olive oil 2 tablespoons minced garlic 2 lemons zested 1-1/2 tablespoons, plus 2 tablespoons lemon juice, plus more for garnish 2 tablespoons chopped fresh parsley, plus more for garnish 1/4 cup dry white wine 1/4 cup heavy cream 2 tablespoons cold diced unsalted butter 1/2 cup grated Parmesan cheese 1 to 2 tablespoons extra virgin olive oil, to taste 1/4 teaspoon kosher salt 1/8 teaspoon black pepper Directions
ChefSecret: You can substitute the shrimp with chicken, asparagus or broccoli for a less expensive dinner. Quip of the Day: When he wanted to take her picture, he didn’t ask her to smile; he just told her they were having pasta for dinner and her smile was even more beautiful. ------------------------------------------- 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, 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 #Pasta #Spaghetti #LemonShrimpSpaghetti #Italian #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©Perspectives/The Consulting Group, LLC, 2023 |
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