How you doin’? Hamburger Hamlet was a very creative chain of upscale restaurants (for their time) that mainly served hamburgers—all kinds of burgers.  The Hamlet was most popular in Southern California during the ‘50s, 60’s and 70s. It was founded by Marilyn and Harry Lewis.
 
Now you might think that serving lobster bisque in a hamburger joint would be a bit strange, but it resonated across California, Chicago and Washington, D.C.  Yes, one little place and one wonderful cup of soup did all that and more—it created a small chain of restaurants known for Thick and Juicy Burgers, “Those” Potatoes (hash browns layered with cheddar cheese and sour cream) and Lobster Bisque.

Harry (who was an actor, certainly not a cook) spent hours making this magical broth every night in the back of their home so that no one would ever have the recipe. The way Harry made it, it took 2 days, but with the magic of Better Than Bouillon Lobster Base you can have this totally simple, delicious tasting lobster bisque in less than 30 minutes. Perfect for impressing your Valentine!
 
Prep time:  10 minutes
Cook time: 15 minutes
Yield:  4 servings
 
Ingredients
2 cups half & half or milk
1/2 cup water
1/2 cup dry white wine
2 tablespoons lobster base (I prefer Better Than Bouillon brand base)
3 tablespoons all-purpose flour
2 tablespoons tomato paste (I prefer the tomato paste that comes in a tube)
1/2 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/2 cup minced lobster meat (optional)
2 tablespoons dry sherry
Garnish with flat leaf parsley or dill and a few pieces of lobster meat
 
Directions

1. In a saucepan over medium heat add the half & half, water, white wine, lobster base, flour, tomato paste, paprika and cayenne.
2. Bring the mixture to a boil while stirring, reduce heat and add lobster.  Let the bisque simmer for 5 minutes.
3. Top with the sherry and serve immediately.

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ChefSecret:  Use this very same recipe to make a shrimp bisque, just substitute the lobster meat with less expensive cooked shrimp meat.

Covid-19 Quip of the Day: “I’ve noticed that some people have stopped shaking hands because of the Coronavirus. I’m not shaking hands because so many people are out of toilet paper.”
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Soup #Bisque #Lobster #LobsterBisque #HamburgerHamlet #BetterThanBouillion #ValentinesDay #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup 

                                              ©Perspectives/The Consulting Group, Inc., 2021

How you doin’?  Cooking seafood in an Instant Pot is a quick, healthy and delicious meal that is so easy to make! This flavorful dinner cooks in no time and comes out flaky and tender every time. You can even add some veggies in the same pan or get a stackable pan set from the internet and do a stackable meal.
 
If you have been searching for a convenient way to cook keto, here’s a great meal to meet your dietary needs. After your Instant Pot fish is done stuff some inside of an avocado and this makes a really yummy keto meal, I’m beginning to think there isn’t anything that can’t be done with an Instant Pot cooker. It may be time to retire your stove top.
 
Here’s a couple of universal tips for cooking fish in stack pans (Amazon Prime $26.95):

• Put parchment paper on the bottom larger pan of your stacked pans and pour all the vegetables inside.
• Pour 2 tablespoons of oil on top and sprinkle half of your seasoned salt, pepper and basil on top.
• Place smaller stacked pan on top and put a second piece of parchment paper inside of that pan.
• Lay the pieces of fish inside, pour remainder of olive oil on top of fish with remainder of the spices.
• Put the lid on and close fastener so pans are securely closed together.
• Now, you are ready to go.

 
Prep time:  12 minutes
Cook time:  5 minutes
Yield:  2 servings
 
Ingredients
1 cup water (for a 6-quart Instant Pot—2 cups for 8-quart Instant Pot)
2 (5-6 oz) skin-on seafood filets (salmon, sole, or any thicker fish filet)
1/4 teaspoon salt
1 pinch pepper
2 cloves minced garlic
1 tablespoon fresh basil, chiffonade cut (or 1-1/2 teaspoons dried)
4-6 fresh lemon slices (thinly sliced)
2 tablespoons unsalted butter (sliced into 4 pats)
2 tablespoons white wine
2 tablespoons freshly squeezed lemon juice
 
Directions

1. Pour 1 cup of water into the inner liner of the Instant Pot. Then set the trivet/rack inside.
2. Place the fish filets into a separate pan, skin side down.
3. Sprinkle the filets with the salt, pepper and the garlic.
4. Place the basil on the fish filets, followed by the lemon slices, then the butter pats on top.
5. Add the white wine and lemon juice to the pan.
6. Place the pan into the Instant Pot, onto the trivet.
7. Close the lid and close the steam release knob.
8. Press the pressure cook for 5 MINUTES on HIGH pressure.
9. When the cook cycle has finished, immediately open the release valve and QUICK RELEASE the pressure.
10. When the pin in the lid drops back down, open the lid and carefully remove the pan.
11. Serve immediately with some of the lemon butter sauce over the filets.

ChefSecrets:  You can cook some zucchini or yellow squash in the same pan. Larger, thicker or frozen filets will need additional cook time. Also, if you choose a filet without skin, you can set the filet on top of a piece of parchment.

Covid-19 Quip of the Day: “I caught my kids making a new mat for the front porch yesterday… instead of “welcome” it said “back away from the door.”
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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. We have added a new search feature to make it easier to navigate through our blogs. 
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To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #Seafood #Fish #LemonButter #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                 ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Like many companies that develop products, not all the recipes we develop come to market. For many of our projects, we show our clients twice as many recipes as they contracted for. That gives our clients a lot to choose from and it’s fun to really stretch the test kitchen chefs. This is one recipe that never went anywhere. I was surprised, but then the client approved about 10 other sandwich fillings, leaving this one to be rediscovered here on the blog.
 
What I particularly like about this recipe is it can be used as a spicy sandwich filling, side salad or an entrée salad. It is easy to make and simple use. Oh, and by the way it tastes great.
 
Prep time:  10 minutes
Yield:  16 ounces (2 to 3 sandwiches / 2 to 3 side salads / 2 entrée salad)
 
Ingredients
10 ounces cooked shrimp defrosted, drained, tails removed (see ChefSecret)
5 tablespoons mayonnaise
1/2 tablespoon, Grey Poupon mustard
2 tablespoons diced celery
1/2 tablespoon diced red onion (1/8-inch)
1/2 tablespoon finely chopped scallions
1/4 teaspoon seeded red jalapeno, diced (1/16-inch)
1/4 teaspoon seeded green jalapeno, diced (1/16-inch)
1/4 teaspoon hot paprika
1 tablespoon fresh, finely-chopped cilantro leaves
1/4 teaspoon kosher salt
1/2 teaspoon sriracha chili sauce
 
Directions

1. Combine all the ingredients together in a small mixing bowl; lightly mix until thoroughly incorporated.
2. Transfer the shrimp salad into a small container, cover with food film and refrigerate until ready to use.

ChefSecret:  There are several options of shrimp that can be used. I prefer whole, chopped medium shrimp, but you can also use the little baby bay shrimp (aka “sea monkeys”). The shrimp can be frozen or fresh.
 
Covid-19 Quip of the Day: “I was told to keep my social activities under 10 people. No problem… there aren’t 10 people I like enough to gather with!”
 
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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 and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Salad #Entree #Side #Seafood #ShrimpSalad #Shrimp #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? Admittedly British cuisine is not on the top of anyone’s list aside for expats enjoying a touch of home to watch some football (not real football—just soccer). But there are a few things that do catch my attention—Sausage Rolls (if they’re really good), Bangers and Mash, Shepherd’s Pie and Fish & Chips. Fish & Chips are what the Brits do best. A good basket of Fish & Chips is a meal to die for.

But where were they invented? I’m sure the Greeks and Romans were frying fish log before they arrived in London. The tradition in the United Kingdom of fish battered and fried in oil may have come from Western Sephardic Jewish immigrants from Holland. Originating in Spain and Portugal and settling in England as early as the 16th century, they would have prepared fried fish in a manner similar to pescado frito, which is coated in flour then fried in oil. Fish fried for Shabbat dinner on Friday evenings could be eaten cold the following afternoon, palatable this way as liquid vegetable oil was used rather than a hard fat, such as butter. Charles Dickens called out "fried fish warehouses" in Oliver Twist (1838), and in 1845 Alexis Soyer in his first edition of A Shilling Cookery for the People, gives a recipe for fried fish, which is dipped in a batter of flour and water.
 
The exact location of the first Fish & Chips Shoppe is unclear. The earliest known shops were opened in the 1860s, in London by Joseph Malin and in Mossley, near Oldham, Lancashire, by John Lees. However, fried fish, as well as chips, had existed independently for at least fifty years, so the possibility that they had been combined at an earlier time cannot be ruled out.

Fish and chips became a stock meal among the working classes in England as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, so that fresh fish could be rapidly transported to the heavily populated areas.

The modern Fish & Chip Shoppe ("chippie" in modern British slang) originated in the UK, although outlets selling fried food occurred commonly throughout Europe. Early Fish & Chips shops had only very basic facilities. Usually these consisted principally of a large vat of hot cooking fat, heated by a coal fire. These later evolved into a standard format, with the food served in newspaper wrappings to queuing customers over a counter in front of the fryers.

One entrepreneur opened his Fish & Chip Shoppe across the street from a brewery. He swapped some fried fish for beer and had so much of it he substituted the water in the batter for the beer which made the batter lighter and with a malty flavor. He then matched the malty flavor with a splash of malt vinegar (an acid) which cut the fatty flavor and greasy mouth feel of the fish.

During World War I a priority: "The cabinet knew it was vital to keep families on the home front in good heart, unlike the German regime that failed to keep its people well fed.” During World War II, Fish & Chips remained one of the few foods in the United Kingdom not subject to rationing. The Prime Minister referred to the combination of fish and chips as "the good companions."

You might ask how did Fish become associated with Chips (fried potatoes)? Well, potatoes are the perfect shortening filter for removing fishy smells and tastes. It just so happens they are the BEST companions that make the perfect coupling.
 
Prep time:  15 minutes
Fry time:  8 to 10 minutes
Yield:  4-6 servings
 
Ingredients
2 pounds frozen halibut or cod fillets, thawed 
1 cup all-purpose flour, plus 1/2 cup more to dredge
1-1/2 teaspoons kosher salt
1-1/2 teaspoons paprika
24 ounces very cold fresh beer
Peanut oil (for frying)
 
Directions

1. Sift together the flour, salt and paprika.
2. Stir in enough beer to make batter so it is barely thick enough to coat a spoon. Usually somewhere between one and two cans. It may look too thin, but you want it that way; if it's too thick, the batter will be chewy instead of light and crunchy.
3. Set the batter aside in the refrigerator.
4. Cut the fillets diagonally into 2-inch-wide strips and remove any skin and pin bones from the fish.
5. Lightly coat the fish in flour and shake off excess. This will allow batter to stick to fish.
6. When the oil is heated, dip the fish in batter, let the excess drip off, and fry the fillets until golden brown; about 8 to 10 minutes.
7. Drain well on paper towels.
8. Serve with fries (chips) and tartar or red cocktail sauce.

ChefSecret: We fry fish fillets in peanut oil at 375ºF because the oil doesn’t smoke, and it has a clean flavor. It is also reusable. Keep the batter as cold as possible as that will give the exterior an extra crispy texture.

Covid-19 Quip of the Day: “As many of you know, I have traveled to over 137 countries. I am usually on a plane 2 or 3 times a week. I told my suitcase this morning that there will be no more traveling until this whole pandemic thing is over. Now, I’m dealing with emotional baggage.”
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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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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Fish&Chips #BeerBattered #FriedFish #Cod #Halibut #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                             ©Perspectives/The Consulting Group, Inc., 2020

How you doin’? New Orleans is one the most enticing cities in America. It is a patchwork quilt of many different cultures and nationalities. It is a bustling international port city situated on the banks of the gulf and the Mississippi River. It was once a refuge for pirates and a smuggling capital for the Confederates during the Civil War. It has its own heritage and attractions and once you’ve been there you will want to go back whenever possible.
 
Great food, drink and music are important parts of what brings people to New Orleans.  Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole. The word ‘étouffée’ is translated from French as “smothered and can be made with crawfish or shrimp. Shrimp Étouffée is one of the most iconic classic New Orleans recipes that people crave. Étouffée is made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  The rich and delicious stew tastes great served over rice. This recipe is perfect for Mardi Gras parties, but is also so easy that you could make a regular weekday meal extra special.
 
I always keep a bag of frozen shrimp—peeled and de-veined—in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick Instant Pot entrée dinner!
 
Instant Pot Shrimp Étouffée is similar to Instant Pot Gumbo, but there are a few differences.

• This étouffée is made with shrimp whereas the Instant Pot Gumbo has shrimp, sausage and chicken.
• Étouffée is made with a blonde roux (pronounced ‘roo’ it is flour and oil/butter cooked together) compared to the dark roux in the gumbo.  This changes the taste of the sauce and reduces the cooking time!
• I use olive oil and flour for the roux in the gumbo, but for the étouffée I use unsalted butter and flour.
• The gumbo recipe also has okra for thickening, Étouffée doesn’t.
• Some people prefer shrimp étouffée without tomatoes. I have made this with tomatoes. You can omit the tomatoes if you wish.
• I add a tablespoon of tomato puree with the tomatoes to give the dish more of a sweet tomato flavor.
• I use seafood stock because there is marked taste difference from  chicken broth. It’s really easy to make homemade seafood stock; you can even make it ahead of time. Just peel the shrimp and toss the shrimp shells and some aromatics to the Instant Pot and go about your business!  Strain and store in the fridge (up to a couple of days) until ready to use. Or use Better Than Bouillon Fish base to save time.

 
Prep time:  15 minutes
Cook time:  45 minutes
Yield:  6 servings
 
Ingredients
2 pounds shrimp, peeled and de-veined
1 tablespoon Creole seasoning, divided (see homemade recipe below)
4 tablespoons unsalted  butter
1/4 cup all-purpose flour
1 cup diced yellow onions
1 cup diced green bell peppers
1 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 teaspoon kosher salt
2 cups seafood stock (I prefer Better Than Boullion Fish Base)
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 cup chopped fresh tomatoes
2 tablespoons tomato puree (I always have a tube of tomato paste in the refrigerator)
2 tablespoons dry sherry (for finishing)
2 tablespoons thinly sliced green onions, green tops only
Chopped parsley to garnish
12 crawfish, cooked (optional; 2 per bowl for garnish)
 
Directions

1. Rub the dry shrimp with 1 teaspoon of the Creole seasoning; set aside.
2. Press SAUTÉ and when the Instant Pot has heated, melt the butter in the inner pot of the Instant Pot.
3. Add the all-purpose flour to the inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes.
4. Add the onions, bell pepper, celery and garlic. Stir until vegetables are slightly soft, about 5 minutes.
5. Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.
6. Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
7. Add seafood stock, Worcestershire sauce, lemon juice, and stir.
8. Add tomatoes and tomato puree and gently push down with a spatula; don't stir.
9. Close the Instant Pot and set to PRESSURE COOK mode for 10 MINUTES.
10. Do a 10-MINUTE NATURAL RELEASE and open the Instant Pot.
11. Immediately stir in the shrimp and sherry and close the lid of the Instant Pot for 10 MINUTES. The shrimp will cook in the residual heat.
12. Open the Instant Pot again and gently stir the shrimp.
13. Ladle Shrimp Étouffée over Jasmine Rice or steamed rice of your choice.
14. Sprinkle the Shrimp Étouffée with green onions and parsley.
15. Place two crawfish atop each bowl (if using).
16. Serve piping hot.

ChefSecret:  I like my Louisiana food to finish on a spicy note and use a dash or two of Tabasco sauce to liven up the dish. You can serve Shrimp Étouffée over pasta or even grits instead of rice.
 
                                                   Ed’s Cajun Seasoning
 
You probably have all these ingredients on your spice shelf. Use Cajun Seasoning on all types of foods—broiled steaks and chicken, soups, pasta and salads. I also use it in the flour mixture of my fried chicken.
 
Prep time:  5 minutes
Cook time:  2 minutes
Yield: About 1/2 cup.
 
Ingredients
4 teaspoons garlic powder
4 teaspoons onion powder
2 tablespoons sweet paprika powder
1 teaspoon smoked paprika
1 tablespoon dried thyme
2 teaspoons dried oregano
2 teaspoons dried basil
2 teaspoons cayenne pepper (or less if you don't want it as hot)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
 
Directions

1. Place all the spices in a sauté pan and toast for about 2 minutes. Cool.
2. Transfer the spices to a coffee grinder or a blender and pulse until you get a very fine powder.
3. Store in an airtight jar in a dark, cool place until ready to use.
4. For optimal flavor use within 2 months.

ChefSecret:  Cooking the spices releases all the volatile oils and helping the flavors to blossom.

Covid-19 Quip of the Day:  Arguing with a woman (and many men, too!) during the pandemic is like reading a Software License agreement. In the end you must ignore everything and click, “I agree.”
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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.

Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #InstantPot #ShrimpEtouffee #NewOrleans #Louisiana #HolidayRecipes #Holidays2020  #QuarantineKitchen #Covid19 #FeedingAmerica  #PerspectivesTheConsultingGroup

                                                  ©Perspectives/The Consulting Group, Inc., 2020