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’? 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

1. Gather all the ingredients together before starting to cook.
2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the linguine and return to a boil.
3. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite (al dente), about 8 to 10 minutes; drain. Reserve 1/2 cup of the pasta water.
4. Meanwhile, melt the butter in a large skillet over medium heat. Stir in the cream and season with pepper.
5. Cook, stirring constantly, for 6 to 8 minutes.
6. Stir Parmesan cheese into cream sauce until thoroughly mixed.
7. Stir in pesto and cook until thickened, 3 to 5 minutes. If needed, add in a couple of tablespoons of warm pasta water to improve the texture of the sauce.
8. Stir in the shrimp and cook until they turn pink, 3 to 5 minutes depending on the size of the shrimp.
9. Serve the shrimp and sauce on top of the hot linguine.
10. Enjoy!

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

1. Combine the basil, Parmesan cheese, olive oil, pine nuts and garlic (lemon juice and red pepper flakes, if using) in the bowl of a food processor or blender.
2. Blend to a smooth paste.
3. Set aside until called for in the Shrimp Pesto recipe.

 
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.
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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. 

#Entrees #CreamyPestoShrimpLinguine #Pesto #Basil #PineNuts #OliveOil #Linguine #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023

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

1. Bring a large pot of salted water to boil.
2. Cook spaghetti until al dente (11 to 12 minutes); reserve 1/2 cup cooking water then drain the pasta.
3. While the spaghetti is cooking pat the shrimp dry and season with salt and pepper.
4. Combine the olive oil, garlic, lemon zest and parsley in a large skillet set over medium heat. When the oil begins to sizzle, cook for a minute longer until the zest, garlic and parsley are just aromatic, but not brown.
5. Add the shrimp to the skillet in an even layer and cook for about 2 minutes or until barely cooked through. Reserve to a small plate.
6. Deglaze the pan with the wine and bring to a simmer scraping any brown bits from the bottom of the pan; reduce the wine by half then set aside.
7. When the spaghetti is cooked and drained add it to the pan.
8. Add in half of the reserved pasta water and bring to a boil; continue to cook until it begins to thicken, about 4 to 5 minutes.
9. Remove from heat and pour in about half of the cream. Stir well, then pour in the remaining cream. Return the pan to the stove and bring mixture to a boil.
10. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Add as much of the remaining reserved pasta water as necessary to keep the sauce thick and creamy.
11. Remove from heat.
12. Add in the cooked shrimp, butter and lemon juice and mix well to incorporate.
13. Toss together and add the cheese in 2 parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
14. Portion the pasta onto plates and drizzle each portion with a little olive oil, then add a little salt and pepper.
15. Garnish with lemon zest and parsley.

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.
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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.
#Entrees #Pasta #Spaghetti #LemonShrimpSpaghetti #Italian #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? When going to the grocery store last week I was once again shocked at the inflated prices that seem to increase daily. The large shrimp I usually cook with were up $3 a pound. To help people who are feeling the pinch I put together this Budget Saver shrimp recipe that uses smaller, less-expensive shrimp.
 
We have a lot of love and respect for Cajun cuisine. In part because it combines the ingredients of the Southern Louisiana bayous and coastal regions with a hybrid of West African, French, Spanish, Creole, and Indigenous cooking techniques. But also because it’s comforting, hearty, and full of flavor and spice. This creamy, Cajun-inspired pasta has filling, feel-good ingredients like mini-shrimp and andouille sausage relying heavily on Cajun seasoning.
 
Like many spice blends, the exact contents of Cajun seasoning will vary depending on the cook. It might include garlic, onion, black pepper, mustard, celery, and ground chiles, such as paprika or cayenne. Generally, it’s bold, warm, and zesty. While you could opt for a premade store-bought version, you can easily whip up a homemade Cajun seasoning from my recipe below and use up some of those seasonings in your spice cabinet. It’s probably time to refresh them anyway.
 
We use the seasoning to coat the sautéed shrimp and again in the tomato-cream sauce, along with yellow onion, red bell pepper, garlic, Parmesan cheese and a little brown sugar. It’s rich and tangy with the perfect balance of tomatoes and cream which clings to the shrimp, sausage, and penne pasta. Finish the pasta with chopped fresh parsley, a few dashes of Louisiana hot sauce and a glass of crisp white wine to tame that spicy tingle.
 
Prep time:  20 minutes
Cook time:  25 minutes
Yield:  4 servings
 
Ingredients
5 teaspoons Cajun seasoning, divided (see my scratch recipe below)
1/2 teaspoon dried oregano
1-pound small shrimp (51-60 count), peeled, deveined and precooked
3 tablespoons extra-virgin olive oil, divided
6 ounces thinly sliced andouille sausage
10 ounces dried penne pasta
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1 teaspoon packed brown sugar
1/2 teaspoon kosher salt, or to taste
3 tablespoons chopped garlic
1/2 cup canned crushed tomatoes
1 cup chicken broth
1 cup heavy cream
2/3 cup grated Parmesan cheese
1/4 teaspoon freshly cracked black pepper
1 tablespoon chopped parsley leaves, to garnish
 
Directions

1. In a large bowl, combine 1 teaspoon Cajun seasoning and the oregano; add the shrimp and toss to coat.  Set aside.
2. Heat a large skillet over medium-high heat and drizzle the bottom of the pan with 1 tablespoon olive oil add the sausage and brown until nicely caramelized, 4 to 5 minutes. Transfer the sausage to a plate and set aside.
3. Bring a large pot of water to a boil (4 to 6 quarts) and add a generous pinch of salt. Following the package instructions, cook the pasta until al dente.
4. Drain the pasta and set aside.
5. Return the skillet to medium heat and add the remaining 2 tablespoons of olive oil. Add the onions, red bell pepper, brown sugar, a generous pinch of salt, and the remaining 4 teaspoons Cajun seasoning.
6. Sauté until the onions and peppers have softened slightly, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
7. Add the tomatoes, chicken broth, and heavy cream. Bring the sauce to a simmer, stirring and scraping up any browned bits from the bottom of the pan, and then cook for 2 minutes.
8. Add the shrimp and cook for 1 minute just to heat.
9. Add the Parmesan cheese, stirring until thoroughly combined.
10. Add the pasta and sausage, stirring to coat, and cook until warmed through, 2 to 3 minutes. Season with additional salt and pepper if needed.
11. Garnish with the cracked black pepper and chopped parsley and serve immediately.

ChefSecret: The smaller the shrimp the lower the cost. 
 
                                                 Cajun Seasoning
 
When your recipes call for Cajun seasoning blend and you don’t have any in your pantry, try this scratch recipe for the best results. It only takes about 2 minutes to make.
 
2 tablespoons paprika
1 tablespoon cayenne powder
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon dried oregano
1 tablespoon black pepper
1 tablespoon granulated salt
 
Mix all the ingredients together until well combined. Store in an airtight container such as a clean spice jar. Make it your own by adding some additional spices and herbs to your own taste, i.e., cumin, coriander, thyme, white pepper, dried basil, celery seed, dried jalapeño powder, superhot ghost chili powder or smoked chili powder.
 
Quip of the Day:  Don’t wrestle with pigs. You both get dirty, and the pig likes 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.
​
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.

#Entrees #Shrimp #AndouilleSausage #Cajun #PennePasta #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                                     ©Perspectives/The Consulting Group, LLC, 2022

How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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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. 

#Entrees #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022