How you doin’? What is New Orleans all about? New Orleans is world-renowned for its distinct music, Creole and Cajun cuisines, unique dialect, and its annual celebrations and festivals—most notably Mardi Gras… this year starting with Fat Tuesday on March 4th.

The historic heart of the city is the French Quarter, known for its French and Spanish Creole architecture and vibrant nightlife along Bourbon Street. The city has been described as the most unique in the United States, owing in large part to its cross-cultural and multilingual heritage. New Orleans is a bustling port city on the Gulf where the mighty Mississippi river greets the commerce of the world.

Founded in 1718 by French colonists, New Orleans was once the territorial capital of French Louisiana before being sold to the United States by Napoleon in the Louisiana Purchase of 1803. New Orleans in 1840 was the third-most populous city in the United States, and it was the largest city in the American South from the Antebellum era until after World War II.

So, what is it about New Orleans that makes it so special? It’s the excitement, the people and the great food. The food has a wonderful mix of harmonious cultures—Cajun, Creole, African, French, Native Americans (Chitimacha), British, Italian, Irish, Polish and American.

Gumbo is a spicy, thick stew made with chicken, sausage, seafood, and vegetables, including okra; it is traditionally served over rice. The origins of gumbo go back to the West Africans who were brought to the colony of French Louisiana. West Africans used okra to thicken stews made with meat and shrimp. As a matter of fact, the word for ‘okra’ in West Africa is ‘ki ngombo’ and in French, it’s ‘gombo’. Over time French, Native American, Caribbean, Creole, and Cajun influences created the different varieties of gumbo: thick and thin, with or without tomatoes, with seafood, chicken, or sausage, and with or without okra.

Thanks to kitchen technology—the Instant Pot—it doesn’t take long to make it. My Instant Pot Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd. This all-time favorite can be made with a variety of meats and seafood. The one pictured was a light seafood gumbo made with sausage, shrimp, lobster and crawfish (more on crawfish in the ChefSecret below). It truly tastes amazing when served over rice.
 
Prep time:  10 to 15 minutes
Cook time:  20 to 25 minutes
Instant Pot cook time:  4 minutes (allow 10 minutes to get up to pressure and another 10 minutes to cook the shrimp)
 
Ingredients 
1/2 pound shrimp peeled and deveined
1 teaspoon Creole seasoning or Cajun seasoning
1/2 cup olive oil + 2 Tbsp extra for sautéing
1/2 pound Andouille sausage or smoked sausage, cut into 1/4 inch slices
1 pound boneless skinless chicken thighs cut into bite size pieces
1/2 cup all-purpose flour
1 cup diced red onions
1 cup diced green bell pepper
1 cup diced celery
2 tablespoons minced garlic
4 cups chicken broth (for seafood gumbo, I used 3 cups broth, 1 cup clam juice and 1 cup Champagne)
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon cayenne pepper (or, to your taste)
1 teaspoon dried thyme
1 teaspoon salt or to taste
2 teaspoons brown sugar
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 bay leaves (small) or 1 large
2 cups frozen okra, sliced in thirds
1 can (14.5 oz.) diced tomatoes or 2 cups freshly chopped tomatoes
1 pound uncooked whole crawfish (optional)
1/4 pound chopped lobster meat (optional)
2 tablespoons thinly sliced green onions (green parts only) 
Chopped parsley to garnish
 
Directions

1. Rub the shrimp with Creole or Cajun seasoning and set aside.
2. Select SAUTE mode and when Instant Pot has heated, add 2 tablespoons of olive oil to the inner pot.
3. Add the andouille sausage and chicken, and cook until browned, about 8 to 10 minutes.
4. Press CANCEL and transfer the chicken and sausage to a plate using a slotted spoon and set aside.
5. To make the roux use a medium saucepan and add remaining 1/2 cup olive oil and all-purpose flour.
6. Cook the oil and flour until the mixture resembles dark peanut butter, stirring frequently, and being careful not to burn. This can take about 10 to 15 minutes. For my seafood gumbo I didn’t get the roux very dark as I wanted to taste the shellfish. Be patient… this is important. If you don’t have the time to cook it right “today” save it for another day.
7. Add the onions, bell pepper, celery and garlic to the roux. Stir until vegetables are slightly soft, about 5 minutes.
8. Using a wooden spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a couple of tablespoons of broth as needed.
9. Moving back to the Instant Pot, select SAUTE mode
10. Stir in the broth (can include clam juice and wine), white, black and cayenne peppers, thyme, salt, brown sugar, Worcestershire sauce, lemon juice, bay leaves, frozen okra and then transfer the roux mixture to the Instant Pot.
11. Stir in the reserved chicken and sausage.
12. Add tomatoes on top and gently push down with a spatula to submerge. Do not stir.
13. Close Instant Pot lid and set the PRESSURE mode on HIGH FOR 4 MINUTES.
14. After cooking, do a QUICK RELEASE of the pressure and open the Instant Pot.
15. Immediately stir in the shrimp and close the Instant Pot for another 10 minutes.  The shrimp will cook in the residual heat (if using precooked lobster or crawfish let the shrimp cook for 5 minutes then open the lid again and add the rest of the pre-cooked seafood).
16. Open the Instant Pot, stir and ladle the gumbo over Jasmine Rice or rice of your choice.
17. Garnish the gumbo with a sprinkle of parsley and green onions.

ChefSecret: Some recipes suggest cooking the roux in the Instant Pot, I don’t. My Instant Pot is prone to getting a HOT or BURN message. I recommend cooking the roux on the stovetop and adding it to the inner pot after the broth. The darker the roux, the more intense the flavor of the gumbo.  Be sure not to burn the roux, so keep stirring constantly especially as it gets darker.
One of the things I really love about gumbo is anything goes. For the pictured recipe I deleted the chicken and added lobster meat and crawfish as noted in the ingredient listing. The precooked crawfish were a mistake. I got all the flavor, but the meat was barely noticeable. Next time I’ll just get a half dozen or so crawfish and use them as a garnish on the top. You can also add fresh clams and crab meat for more seafood flavor.

Quip of the Day:  “Being trapped in a car with a talkative child is like having an insane parrot glued to your shoulder.”
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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 [email protected].  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, 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.
#Entrees #Dinner #NewOrleans #BigEasy #Gumbo #InstantPotGumbo #InstantPot #FatTuesday #MardiGras2025 #MardiGras #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My Lo Mein noodles were created from a China Rose recipe based on New World Restaurant in Hong Kong. The term lo mein comes from the Cantonese lou min (撈麵), meaning "stir-fried noodles." In China, it is made of thin flour-and-egg noodles which are notable for their elastic texture.
 
In American Chinese restaurants, Lo Mein is a popular take-out food and is sometimes considered synonymous with chow mein. The dish is distinct from both Cantonese lo mein and Cantonese crispy chow mein. Cantonese lo mein is stirred with a thin sauce and items such as wontons or beef added on top. In contrast, U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "house" lo mein (more than one meat) are sometimes available.
 
Prep time:  10 minutes
Cook time:  25 minutes
Yield:  4 servings
 
Ingredients 
1 (8 ounce) packaged Chinese wheat noodles
3 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons honey
2 tablespoons minced garlic
1 teaspoon grated ginger
2 tablespoons peanut oil
3 stalks sliced celery
2 large carrots, cut into circles
1/2 sweet onion, thinly sliced
2 sliced green onions, tops and bottoms
4 sliced white mushrooms
8 Chinese pea pods
6 large rough chopped peeled and deveined large shrimp
 
Directions

1. Gather all ingredients.
2. Bring a large pot of lightly salted water to a boil.
3. Cook the noodles (mein ) in boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
4. Drain the noodles and then rinse with cold water to cool them and stop the cooking.
5. Meanwhile, whisk together the soy sauce, oyster sauce, honey, garlic and ginger in a small bowl; set aside.
6. Heat the peanut oil in a large skillet or wok over high heat.
7. Cook and stir the celery, carrots, onion, green onions, mushrooms and pea pods in hot oil until slightly tender, 5 to 7 minutes.
8. Add the shrimp and stir fry for 2 minutes.
9. Add the noodles and soy sauce mixture.
10. Cook, stirring frequently, until heated through, about 5 minutes.

ChefSecret:  Add different meats or vegetables for a main dish or serve as a side.

Quip of the Day:  When the pandemic first started, no one thought Covid would last very long… because it was made in China.
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Do you have a question or comment? Send your thoughts to [email protected]. 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, 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 #ShrimpLoMein #ChinaRose #LoMein #ChineseWheatNoodles #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? That’s what you’ll be asking after you challenge your taste buds by adding some Sambal Oelek (Chinese) Gochujang Sauce (Korean) to your next shrimp dinner. My recipe is the perfect combination of heat with a highlight of sweetness from the honey. The spiciness can be controlled by the amount of hot sauce .
 
Hot & Spicy Honey Shrimp is from the China Rose Collection. It is a fiery spicy Asian dish, where crisp pan-fried shrimp is tossed with veggies and a spicy sauce. This dish is popularly made in the Hunan province of China and is now popular worldwide, too.
 
Some think that this dish originated in Hong Kong, then made its way to the United States in the 1980s and '90s, perhaps as Hong Kong chefs moved stateside before the 1997 handover of the then-British colony to China. However, I first enjoyed a similar dish at the Bangkok Oriental Hotel which prompted me to adapt it to more American tastes for China Rose.
 
Just like Hunan Chicken or Hunan Beef, these one-pot low-carb Hunan-style shrimp are also very easy to make, bursting with flavors and much better than any Asian takeout. With just a few  simple ingredients, you can serve this dish from prep to table in just about 20 minutes
 
Serve this spicy shrimp for your weeknight dinner or weekend brunch with a side of fried rice, steamed rice, or atop stir-fried noodles.
 
Prep time:  12 minutes
Cook time:  7 minutes
Yield:  4 servings
 
Ingredients 
2 tablespoons corn starch
2 teaspoons garlic powder
1/2 teaspoon kosher salt
1/8 teaspoon fine grind black pepper
16 ounces uncooked shrimp (extra jumbo 16-20), peeled and deveined
 
3 tablespoons Sambal Oelek or Gochujang hot paste or to taste
2 tablespoons honey
1 tablespoon sesame oil
3 teaspoons soy sauce
1 teaspoon freshly squeezed lemon juice
2 tablespoons minced garlic
1 teaspoon minced fresh ginger root
1-1/2 tablespoons peanut oil, or more as needed
1/2 cup water
1 teaspoon cornstarch
1 teaspoon sesame seeds
4 scallion tops, sliced diagonally, as a garnish
 
Directions

1. Using a plastic produce bag (like the kind you get at the supermarket) place the corn starch, garlic powder, salt and black pepper inside, twist the top of the bag shut and shake the bag to mix the spice blend.
2. Add the shrimp to the spice blend and shake the bag to evenly coat the shrimp.
3. Remove the shrimp from the bag and place on a plate; set aside.
4. Combine the hot paste, honey, sesame oil, soy sauce, lemon juice, garlic and ginger in a bowl until well combined; set aside.
5. Heat the oil in a non-stick skillet or wok over medium-high heat.
6. Add the shrimp and cook until they are bright pink on the outside and opaque, 2 to 3 minutes, flipping halfway through; do not overcook. Remove the shrimp from the pan; set aside.
7. Reduce the temperature to low and add the sauce to hot skillet.
8. While the sauce is warming, whisk water and cornstarch together in a small bowl or cup to make a slurry; stir well.
9. Add the slurry into the sauce until well combined. Keep cooking, stirring constantly, until the sauce starts to slightly thicken; about 1 or 2 minutes.
10. Add the shrimp back into the skillet and stir until coated and just heated through.
11. Plate up the shrimp and garnish with sesame seeds and scallions; serve hot.

ChefSecret:  There are many variations of Asian hot sauces with different levels of spiciness. Use the hot sauce that suits your taste. Whichever hot sauce you use, be sure to taste it and adjust the amount of spice and sweetness as needed to satisfy your taste preference. I use size 16-20 per pound shrimp, so if you use another size, adjust your cooking time accordingly.

​Quip of the Day:  Q. Where do you go to buy and sell shrimp? A. The Prawn shop. 
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Do you have a question or comment? Send your thoughts to[email protected]. 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, 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 #HotSpicyHoneyShrimp #SambalOelek #GochujangSauce #Honey #ChinaRose #SweetSpicy #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? Summer veggies are at their prime this time of year. So now is the best time to go to your local farms and farmer’s markets and shop for the finest produce available. I can eat corn in various forms any time of year, but especially in the summer when it is at its crisp, sweet best. I like to add corn to wraps and salads for the sweetness and crunch it adds. And if you grill it first you add flavor dimension to the mix.
 
In this recipe, I’ve infused the cooking water with garlic, thyme, and bay leaves, and then blanched the corn in it for a few minutes, so it’s full of flavor but still pops when you bite into it. We also cut the corn from the cob in chunks/rows, so that it has a fresher presence in the salad.
 
Then I toss the corn together with flakes of crispy salmon, fresh veggies and peppery arugula. It’s dressed in an olive oil and za’atar, (an aromatic Middle Eastern spice blend made with toasted sesame seeds), thyme, marjoram and sumac. The result is a delightful summer salad with a refreshing, flavorful and satisfying taste.
 
This salad travels well, so I like to make it, pack it, and take it on the go. It’s particularly nice for picnics at the beach, the jazz concert in the park or just the back yard.
 
Prep time:  20 minutes
Cook time:  30 minutes
Yield:  4 servings
 
Ingredients 
Kosher salt
2 lemons
3 garlic cloves, crushed
3 sprigs thyme
3 bay leaves, preferably fresh
1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
4 teaspoons za'atar seasoning, plus more for serving
1 teaspoon kosher salt
5 fresh ears corn on the cob, husked
4 6-ounce skinless salmon fillets
2 medium heirloom tomatoes, cut into wedges
1/2 thinly sliced medium red onion
4 cups baby arugula, for serving
Kosher salt, to taste
Freshly-ground pepper, to taste
 
Directions

1. Generously salt a large pot of water (it should taste like the sea).
2. Thinly slice half a lemon and add slices to the water along with the garlic, thyme, and bay leaves.
3. Bring the water to a boil and keep it boiling for 10 minutes, so the herbs can infuse the water.
4. Meanwhile, juice the remaining lemons until you have about 3 tablespoons of juice.
5. In a small bowl, whisk the lemon juice together with the 1/2 cup of olive oil, za’atar and salt.
6. Add the corn cobs to the boiling water and blanch until it’s bright yellow and tender, about 6 minutes.
7. Transfer the corn to a plate to cool.

​To make the salmon

1. In a nonstick sauté pan, heat 2 tablespoons of olive oil over medium-high heat.
2. Season the salmon with salt and pepper, gently place it in the pan and sauté it for 3 minutes or until golden brown. Flip it and cook the second side for 3 more minutes.
3. Transfer the salmon to a cutting board to cool and then use a fork to flake it.
4. When the corn is cool, cut the kernels off the cob and place them in a large bowl. (Cut the cob in half, stand it on its wide end, and slice down the length of the cob.)
5. Add the tomato wedges, sliced onion, and a 1/2 cup of the dressing. Toss to combine.
6. Add the flaked salmon to the salad and toss very gently to coat it with dressing.
7. Divide and transfer to 4 salad plates.
8. Top lightly with arugula, drizzle with the remaining dressing and serve with salt and pepper grinders and a little extra za’atar seasoning.

ChefSecret:  If you have extra za’atar seasoning you can use it as a rub for grilled meats and veggies, swirl it into spreadable cheese or hummus or whisk it into breadcrumbs to give fried fish, chicken and onion rings a Mediterranean twist.

Quip of the Day:  A blonde walks into a library.
She asks the librarian, “Can I get the salmon salad?”
The librarian answers, “Sorry, this is a library.”
The blonde responds, “Oh, right! (this time whispering) Can I get a salmon salad?”
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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.
 
#Salad #Entree #SalmonSalad #MediterraneanSalmonSalad #Zaatar #Summertime #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2024

How you doin’? We had kind of a foodie block party last weekend where most of the people attending receive our Survival Guide. I was asked why I don’t do any recipes using Air Fryers. Here was my excuse—years back, as they were first coming on the market, we had several air fryers in our test kitchens. Some worked better than others, but honestly, I personally lost interest in them. They were just another kitchen appliance that took up counter space. We have professional restaurant convection ovens in the test kitchen that created pretty much the same recipes that we could make in a home air fryer.
 
For this blog I decided to give it a second look at what was once a novelty. Fred van de Wiel, an inventor in the Netherlands, is credited with starting work on the modern-day air fryer in 2005 when he was looking for a healthier way to prepare leftovers or frozen French fries without drying them out.
 
I read some sales data that claimed that the gadget is in nearly two-thirds of U.S. homes—a claim that I find hard to believe. Nevertheless, air fryers have forced manufacturers to play catch-up and introduce compatible food products to the marketplace.
 
We have been using heat susceptors for half a century. Hot Pocket has been synonymous with the metallic crisping sleeve used to heat the cheese, meat and vegetable-filled turnover in a microwave. But the rapid growth in popularity of the air fryer has changed how many consumers warm the popular snack, leading brand owner Nestlé to ditch the sleeve altogether. These heat susceptors have all been used in microwave popcorn to get that burst of heat centered on the oil and popping corn in the bottom of the bag.
 
Nestle claims that once you cook Hot Pockets in the air fryer, you’ll never go back. Some people claim it’s just much better and crispier. Some food processors see the future is all about the air fryer. Is it just a generational shift or is this just another kitchen appliance that will go the way of the dodo, nesting in the deep dark corner underneath the counter?
 
The air fryer has rapidly become a force in the food industry, upending which products consumers buy and how they prepare them.
 
Two years ago, it was claimed that the air fryer became the fourth most popular cooking device behind the stove top, microwave and oven, and that many more people have an air fryer today in their kitchen than a coffee maker—another claim that falls faint on my ears.
 
Regardless of how I feel, Nestlé, Conagra Brands, Campbell Soup and Perdue Farms are developing an array of products just for an air fryer. An even larger number of products in stores now contain instructions on preparing them in an air fryer. In some packages, air fryer instructions are included along with microwave and/or oven instructions. Is the future of cooking going to be all about air fryer? I don’t think so.
 
Home meal providers are still using the microwave with greater frequency, but the highest level of air fryer use is among teens and college kids. Many university students have the device in their dorm rooms (against cooking in dorm rooms policies) instead of a microwave.
 
Most new products created for air fryers are sold in the frozen section of supermarkets. What can I cook from scratch that will give me a better product than any frozen boxed product?
 
So, I borrowed a neighbor’s air fryer to do some testing. My chicken wing recipes cooked in a conventional oven are certainly as good as Buffalo Wild Wings. My home made pizzas can hardly be improved upon in an air fryer except warming up day old pizza. I decided to take some baby steps with Air Fryer Fish. I will get more adventuresome in future blogs.
 
I love the classic beer-battered London-style Fish & Chips. For this blog I created a quick and easy way to make crispy fried fish and it turned out to be extra-crispy, flaky and oh so tender using with less oil and with less effort.  A perfect quick and easy seafood dinner.
 
My recipe works well with any firm, mild white fish. Haddock, pollock, cod, halibut, flounder, whiting, walleye–you get the idea. Cod is usually on the thicker side, so if you’re using a thinner fish like whiting or cooking flounder, just adjust the cook time. You'll know the fish is done when it can be flaked with a fork.
 
Plan your meal so you can cook in batches to avoid overcrowding the air fryer. Overcrowding will create steam, and steam is the enemy of perfectly crispy fish. To make sure the breading sticks to the fish when you bite into it, pop the breaded pieces into the refrigerator for 10 minutes on a parchment-lined sheet tray before frying. Once the fish is chilled, if you see any spots that look wet or soaked through, sprinkle a pinch of panko on the wet spot and pat gently before frying. Most air fryers have a nonstick coating on the basket, but if you want to be extra careful, try lining the basket with air-fryer-friendly parchment paper.
 
While Old Bay is certainly the gold standard when it comes to seafood seasoning, there's plenty of room to get creative here. Try your favorite blend of Cajun seasoning, a spicy jerk seasoning blend, or even za'atar.
 
I love to serve this fish with a good tartar or cocktail sauce. French fries are traditional, but you can't go wrong with old southern hush puppies, vinegar coleslaw, Greek lemon potatoes, or any of the traditional side dishes for fish.  Alternatively, use this fish in our fish tacos or fish taco bowls to give some added crunch.
 
For a low carb, keto-friendly version, sub in almond flour for the AP flour and crushed pork rinds for the panko. The pork rinds will break down with a few pulses in a food processor; be sure not to grind them into a powder. If you’re looking for a gluten-free version, go for almond flour and crushed corn flakes.
If there are any leftovers, they can be refrigerated in an airtight container for up to 3 days and reheated in the air fryer.
 
Prep time:  10 minutes
Cook time:  10 to 12 minutes a batch
Yield: 2 servings
 
Ingredients 
1 pound cod, cut into 4 even strips
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1-1/2 teaspoons Old Bay seasoning
4 lemon wedges for serving
1/4 cup tartar sauce or the sauce of our choice, for serving
 
Directions

1. Pat the fish dry and season on both sides with salt and pepper.
2. Place the flour, egg and panko in three shallow bowls.
3. Add the Old Bay seasoning to panko and toss to combine.
4. Working one at a time, coat the fish in the flour, then in egg and then in the panko, pressing to coat.
5. Working in batches, place the fish in the basket of the air fryer and cook at 400° for 10 to 12 minutes, gently flipping halfway through, or until fish is golden and flakes easily with a fork.
6. Serve with lemon wedges and the sauce(s) of your choice.

ChefSecret:  Don’t forget to have a bottle of Malt Vinegar on hand for truly authentic London-style fish & chips.

Quip of the Day:  Did you hear what they named the newest fish & chip shop in town? The New Cod on The Block!
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Do you have a question or comment?  Send your thoughts to [email protected]. 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, 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 #Dinner #Fish&Chips #AirFryer #Cod #Haddock #Perch #TartarSauce #CocktailSauce #MaltVinegar #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2024