How you doing? This recipe came out of my restaurant, Fanny’s Fish Market, in Foster City, California. I had tasted crab cakes all over the place before putting these on the menu and I always go back to this recipe, not so much because it so easy, but that they just taste great—they’re the best. If you don’t have time to pick your own crab meat during the Dungeness season, your local fish monger usually carries the canned product. The cans are full of jumbo lump crab meat.

Fanny’s original recipe has just the right amount of spices and seasonings. No need to bread the cakes before frying. They hold together well without seeming too bready. Fry the crab cakes in a mixture of butter and olive oil which gives them an amazing golden-brown crust.

I made these a couple of weeks ago as a Crab Cake Benedict topped with a quick and Easy Blender Hollandaise sauce (recipe below). They’re also perfect for a crab cake sandwich. Of course, you can serve them on their own as an appetizer or a dinner entrée, with a tartar or red cocktail sauce and lemon wedge.

Prep time:  10 minutes.
Cook time:  10 minutes
Yield:  10 to 12 crab cakes
 
Ingredients
16 ounces lump crab meat, drained
12 saltine crackers, finely crushed
2 large eggs, separated
1 tablespoon onion, chopped
1 tablespoon mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon seafood seasoning
1 teaspoon baking powder
1/2 teaspoon Dijon mustard
 
Directions

1. Place the crab meat in a bowl and add the crushed saltines.
2. Beat the egg yolks, then pour them on top.
3. Add the remaining ingredients (except the egg whites) and gently fold everything together, being careful to not break up the crab pieces too much.
4. Use an electric mixer to beat the egg whites to soft peaks, then gently fold this into the crab mixture.
5. Shape the mixture into 3-1/2-inch rounded cakes.
6. Fry in a heavy bottomed saucepan in a mixture of butter and olive oil over medium-high heat until lightly browned on both sides. Be careful not to overcook.

 
                         Easy Blender Hollandaise Sauce
Prep time: 5 minutes
Blender time:  5 minutes
 
If you’ve ever made Hollandaise sauce yourself you probably know that it not only builds character, but muscles as well. In many culinary schools it’s known as the sauce of 1,000-strokes. It is time-consuming to make and doesn’t keep well on a steam table without breaking. When you are preparing brunch for hundreds of guests, you don’t want them to wait for their Eggs Benedict. We invented this method to keep both our guests and co-workers happy.
 
Ingredients
5 large egg yolks
1-1/2 tablespoons lemon juice (fresh or reconstituted)
1/2 teaspoon Tabasco
1/8 teaspoon kosher salt
5 fluid ounces of unsalted clarified butter, boiling hot
 
Directions

1. Place egg yolks, lemon juice, Tabasco and salt in a blender jar—cover and blend for 5 seconds only.
2. Heat the butter in a microwave for 120 seconds or until it is very, very hot.
3. Turn the blender on, remove the port from the lid and slowly pour the hot butter into the egg yolk mixture.  Continue pouring slowly until the sauce has thickened.
4. Pour the sauce into a bowl and hold over warm water until ready to serve.

ChefSecret: This is a reduced quantity recipe.  It works well when doubling or tripling the recipes, too.
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Covid-19 Quip of the Day:  I have developed the new Covid-19 testing protocol. At 5pm open a bottle of wine, smell it, then pour it in a glass. If you can smell it and taste it, you’re good. Celebrate by finishing the bottle. You are welcome!
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Do you have a question or comment, want to share a favorite recipe or pictures? Send your thoughts to ed@perspectives-la.com. You can also find past blog posts at 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 #Appetizer #Brunch #CrabCakes #Crab #Hollandaise #Tabasco #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2020

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). 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.
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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 #TheChinaRoseCollection #KungPaoShrimp #Shrimp #ChineseCuisine #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                             © PERSPECTIVES/The Consulting Group, Inc., 2020

How you doin’? How about a little lobster today? There is this little restaurant in West Los Angeles that specializes lobster rolls (and beer). You might think that this is usually a New England favorite, but at Lobster and Beer they have a few great Lobster Rolls on the menu—one with just drawn butter mixed with the lobster meat and stuffed into a split brioche roll and the California-Style Lobster Salad Rolls. I love them both! For those who don’t live in the vicinity, this one’s for you!
 
How much do you know about lobsters? Here is a quick primer Lobster 101—read it well…  there will be a pop quiz next period. When the first European settlers reached North America, lobsters were so plentiful that they would wash ashore in piles up to 2 feet high. Native Americans used lobsters to fertilize their crops and bait their fishing hooks. They also occasionally ate the abundant crustaceans by covering them in seaweed and baking them over hot rocks. This was the inspiration for the New England clambake.
Lobsters were sooo cheap because they were so many of them. Lobsters were routinely fed to prisoners (where can I sign up?), apprentices, slaves and children when America was just growing up. A servant’s diet was so lobster-heavy they included stipulations in their contracts that they would only be served lobster twice a week.

Lobsters—monsters from the deep. Maine lobsters can weigh more than 40 pounds and grow up to 3 feet long. The largest lobster on record was caught off Novia Scotia in 1988. It weighed more than 44 pounds and was 42 inches long—it was at least 100 years old—twice the lifespan of the average lobster. The fisherman who caught the mega lobster reportedly released him back to the sea.

This is really strange lobster stuff. The lobster, which has evolved little over the last 100 million years, is known for its unusual anatomy. Its brain is in its throat, its nervous system in its abdomen, its teeth in its stomach and its kidneys in its head. It also hears using its legs and tastes with its feet. One of the few things lobsters have in common with humans… they can be right-clawed or left-clawed.

A healthier solution. Although considered a rich and decadent food, lobster meat contains less calories than an equal portion of skinless chicken breast. It also boasts healthy omega-3 fatty acids, potassium and the vitamins E, B-12 and B-6.
 
Now, put on your bib and let’s eat some lobster!
 
Prep time:  15 minutes
Chill time:  60 minutes
Cook time: 5 minutes
Yield:  4 to 6 lobster rolls
 
Ingredients
For the lobster salad
1 pound fully cooked, steamed Maine lobster meat, cooled (free of shell and cartilage)
1 cup finely chopped celery
1 teaspoon of white vinegar
3/4 cup of mayonnaise
1/2 tablespoon fresh dill finely chopped
3 small scallions, thinly sliced
sea salt and freshly ground pepper to taste
lemon wedge, for garnish
sweet gherkins, for garnish
 
For the buns
4 to 6 hot dog buns (I prefer King’s Hawaiian split-top hot dog buns)
4 to 6 tablespoons unsalted butter, softened
 
Directions
To prepare the lobster salad

1. Cut the lobster meat into 1/2” diced chunks.
2. Gently combine the lobster meat, celery, vinegar, mayonnaise, dill and scallions. Do not beat up the lobster.
3. Season with salt and pepper to taste.
4. Cover with food film and chill for at least an hour.

To prepare the rolls and assemble

1. Using a large sauté pan, melt the butter and grill the hot dog buns in the pan just until they are golden brown on the interior surface. (King’s Hawaiian hot dog buns are split on the top)
2. When the buns are ready, stuff them with the chilled lobster salad.
3. Place each roll on a plate, garnish with a lemon wedge and sweet gherkins.
4. Serve while the rolls are still warm.

ChefSecret: I like to add 1/2 teaspoon of lemon zest (microplane) about 30 minutes before making up the lobster rolls for the freshest flavor. If you get bored with eating too much lobster, you can use the same recipe for shrimp or crab.

Covid-19 Quip of the Day:  On day 127 of Social Distancing—I struck up a conversation with a spider. Seems nice.  She’s a web designer.
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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 also being 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.

#Lobster #LobsterRolls #LobsterSalad #LobsterAndBeer #KingsHawaiian #Entrees #Sandwiches #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                         ©PERSPECTIVES/The Consulting Group, Inc. 2020

How you doin’? As the weather continues to heat up, I am always looking for “cool” foods that don’t require much cooking. I grew up on Asian foods (I probably learned to eat with chopsticks before a knife and). My Saigon Fresh Shrimp Spring Rolls recipe is a great Asian dish with training wheels that doesn’t require a lot of skill… just a little practice and patience to learn how to roll the rolls correctly, tight and neat.
 
You may need to buy a few specialty Asian products from your local Vietnamese market, but most of the ingredients can easily be found locally. Make sure that you have all your ingredients prepped, sliced and cooked beforehand though as this will make assembling these fresh spring rolls more efficient.
 
The dipping sauces adds the custom flavors. You should be able to find most in large supermarkets with an Asian section or a local Vietnamese market. The unique flavors are derived from palm sugar, lime juice and the hot sauce.
 
I think you’ll find Saigon Fresh Shrimp Spring Rolls are a light and refreshing change from the Chinese fried variety. Use them as a summertime appetizer or a light lunch. The delicious sauces make a difference.
 
Prep time:  45 minutes
Cook time:  5 minutes
Yield:  8 larger spring rolls
 
Ingredients
For the sauces
4 teaspoons Vietnamese fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons palm sugar
1/2 teaspoon garlic-chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
 
For the spring rolls
2 ounces Asian rice vermicelli (dry weight)
8 large rice wrappers (8-1/2-inch diameter)
8 large cooked shrimp, peeled, deveined and cut in half
1-1/3 tablespoons chopped fresh Thai basil (different from Italian basil)
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
 
Directions
To make the sauces

1. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
2. In second small bowl, mix the hoisin sauce and chopped peanuts.

 
To make the spring rolls

1. Plan ahead and portion all the ingredients so you have enough of each to make 8 spring rolls.
2. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
3. Fill a large bowl with hot water. Dip one wrapper into the hot water for a couple of seconds—just long enough to soften.
4. Lay one softened wrapper flat on a clean cutting board.
5. Place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce in the center of the wrapper, leaving about 2 inches uncovered on each side.
6. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce.
7. Dip another wrapper to soften and repeat with remaining ingredients. Continue until all rolls are made.
8. Serve the rolled spring rolls with side of the fish sauce and hoisin sauce mixtures.

ChefSecret:  For best results, boil the prawns shell on to keep them straight and thin. The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce, and rice wrappers can be found at Asian food markets.
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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 also being 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 lines 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.

#SaigonSpringRolls #Shrimp #FreshSpringRolls #ShrimpSpringRolls #Appetizers #Peanuts #NationalPeanutBoard #NPB #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #FeedingAmerica

                                                            ©PERSPECTIVES/The Consulting Group, Inc. 2020