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

How you doin’? I have a great idea for your 4th of July backyard picnic. It seems that every region of the United States has a “boil” of some sort—New England has a lobster boil, Maryland has a crab boil, Louisiana has a crawfish boil, the Carolina’s have their shrimp boil and in California, we mix things up to make a seafood and sausage boil—and I love it.
 
Though it may look complicated at first glance, please read through the entire recipe. It really is quick and easy “plug and play” Instant Pot holiday recipe. You will need a 6-quart Instant Pot— you may need two, depending on the number of people invited—and a very long extension cord to reach out to the backyard. Plug in your Instant Pot and get ready to Play with your food!
 
A seafood boil can be served as-is, but many people like to add a few side dishes to round out the meal—green salad, French or sourdough bread, coleslaw or potato salad. You can feed about four hungry people with this recipe and it can be ready in 30 minutes. Before you start mixing herbs and spices, read down the ChefSecret for a simple, zesty spice mixture. This recipe is sized for a 6-quart Instant Pot.
 
By the way, a few things I learned going down this path.

• There is not a green vegetable that works in this recipe. The pressure process makes them mushy and icky. You may see some green beans in my photo, but I learned my lesson—stick with the corn. It is simply sweet, tender and delicious.
• If you choose to add a lobster or lobster tails make sure they have not been pre-cooked. You will see a lobster in my photo; crayfish were not available and I wanted to get this recipe posted. Crawfish season can last from November to July, especially during an exceptionally warm and wet winters, but the most reliable months—and the time you'll find the best crawfish—are in the springtime and early summer, from late February through May.
• You can change or add other ingredients like chicken, duck or pork. Flaky fish and lamb… not so much.
• Lastly, please trust me—it really only takes 1 minute cook time on your Instant Pot’s timer. It does 10 to 15 minutes for the Instant Pot to come up to pressure, but the results are fantastic, tender, plump shrimp, great sausage, tender sweet corn and fully cooked, buttery potatoes.  

Prep time:  20 minutes
Cook time:  1-minute; Instant Pot will take about 10 to 15 minutes to come up to pressure.
Yield:  4 big servings
 
Ingredients
For the homemade boil seasoning
2 teaspoons sea salt
1 teaspoon celery seed
2 teaspoons smoked paprika
1 teaspoon black pepper
1 teaspoon onion powder
2 teaspoons dried parsley
1 teaspoon red chile flakes
1 teaspoon yellow mustard seed (optional, if you can find it.)
3 tablespoon minced garlic
1 seeded lemon, cut in quarters
 
For the boil pot
3 cups chicken or vegetable stock
2 bay leaves
1-pound petite red potatoes, washed, halved
1-pound smoked sausage—mild or hot, sliced into 1/2" rounds
6 ears fresh corn, husked, cut into thirds
4 tablespoons unsalted butter, cut into small pieces
1-pound shrimp, peeled and de-veined (21-25)
1/2-pound of clams or mussels
1-pound crawfish
 
Directions

1. In a small bowl, stir together the boil seasonings—herbs, spices and parsley.
2. Pour the stock into the bottom of the Instant Pot and add the bay leaves.
3. Begin to layer all the ingredients in the pot by adding the potatoes in an even layer. Sprinkle about half of the boil seasonings over the potatoes.
4. Next, add the sausage in an even layer. Sprinkle the sausage with half of the remaining seasonings.
5. Add the corn in an even layer. Top the corn with the butter. Sprinkle the corn with the rest of the seasoning.
6. Add the shrimp, clams (or mussels) and crawfish to the top of the pot.
7. Cover and lock the lid. Make sure the valve is set to seal.
8. Set the PRESSURE cook button to 1 MINUTE. The pot will take about 10 minutes to come up to pressure.
9. When the one minute of pressure cook time is up, immediately VENT.
10. Remove the lid.
11. Toss the contents of the pot with tongs.
12. Spoon up the boil ingredients into serving dishes and drizzle some of the boil liquid over each bowl.

ChefSecret:  If you like your boils on the Louisiana spicy side, you can save time shopping and mixing all the herbs and spice and use a bag of Zatarain's Crawfish, Shrimp & Crab Boil seasoning instead (it’s in a boil bag inside the box). Just drop the whole bag into the stock in the Instant Pot in place of the seasons, add 2 teaspoons of salt and an additional cup of stock. Your lips and tongue may sing a bit. 

#SeafoodBoil #Entrees #PerspectivesTheConsultingGroup #QuarantineKitchen #Covid19 #InstantPot #ComfortFoods #Lobster #Crawfish #Clams #Mussels #Zatarains #July4 #IndependenceDay