…from the Perspectives’ KitchenHow 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
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. ------------------------------------------- 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. ------------------------------------------- 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
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…from the Perspectives’ KitchenHow 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
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. ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ KitchenHow 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
To make the salmon
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?” ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ KitchenHow 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
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! ------------------------------------------- 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. ------------------------------------------- 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 …from the Perspectives’ KitchenHow you doin’? When I’m in a pinch for time, I make something with shrimp. For all its quick-cooking ease, shrimp always makes any meal a bit special. This skillet recipe is no exception. It finishes with its dark red glaze, slivers of green onion, and wheels of charred Meyer lemon. It is a gourmet dish with rustic flavor back notes… the shrimp tastes amazing with a wonderful texture (if you don’t overcook them) that just might replace buffalo wings for happy hour. It’s the charred Meyer lemons that make this dish such a standout and while they may seem like a fancy ingredient, making them is as simple as sliding halved lemons under the broiler for 10 to 15 minutes. That little bit of concentrated heat imparts so much depth of flavor and sweet complexity… it’s one of my favorite kitchen techniques. Once the juice from the charred lemons marries with the other ingredients, wonderful things happen. The honey and sambal oelek, brightened by the citrus notes, make a sweet-savory glaze that clings to the shrimp and creates a delightfully crunchy, sticky caramelized exterior. Prep time: 15 minutes Cook time: 10 minutes Servings: 4 to 6 Ingredients 1-1/2 pounds extra jumbo shrimp (16-20 count), peeled and deveined 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup unsalted butter 1/4 cup honey 3 charred Meyer lemons, divided 1 teaspoon low-sodium soy sauce 3 tablespoons minced garlic 2 teaspoons sambal oelek 1 teaspoon vegetable oil 2 tablespoons minced green onion bottoms, plus more sliced tops for garnish Optional: Serve with steamed rice and your favorite vegetables on the side. Directions
ChefSecret: The sturdy glaze helps the shrimp hold up well for day-after bowls, salads, and tacos. Slice those leftover lemons into julienned strips and use them to add a bit of extra punch to your leftovers. Can’t find Meyer lemons? Just use 1 regular lemon and 1 lime. Quip of the Day: Q. What do you call a store where you negotiate for off-the-book shrimp transactions? A. Prawn Shop ------------------------------------------- Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. ------------------------------------------- To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross. #Entree #MeyerLemonHoneyShrimp #Shrimp #MeyerLemon #Honey #Dinner #2024Recipes #URM #T2T #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup ©PERSPECTIVES/The Consulting Group, LLC, 2024 |
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