How you doin’? Here is a dish that dates back eight or nine centuries, maybe without the champagne, however. In the thirteenth century Moules Marinieres was essential when a ship-wrecked Irishman, Patrick Walton, accidentally discovered mussels clinging to the nets that were left out to trap birds and submerged wood piles. Hey when you’re hungry, you’re hungry and the strangest things sound good to eat. So, he picked them up and dropped them into boiling salt water.
 
It takes only 12–15 months for mussels to reach marketable size (40mm), ready for harvest. Harvesting methods depend on the growing area. Mussels can be grown on wooden poles, harvested by hand or with a hydraulic powered system. For raft and longline culture, a platform is typically lowered under the mussel lines, which are then cut from the system and brought to the surface and dumped into containers on a nearby vessel. After harvest, mussels are typically placed in seawater tanks to rid them of impurities before marketing.
 
Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. As with all shellfish, except shrimp, mussels should be checked to ensure they are still alive just before they are cooked.
 
In Belgium, the Netherlands and France, mussels are consumed with French fries or toasted garlic bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine. A similar style of preparation is commonly found in the Rhineland where mussels are served in restaurants with a side of dark bread. In the Netherlands, mussels are sometimes served fried in batter or breadcrumbs.

In France, the Éclade des Moules, or, locally, Terré de Moules, is a mussel bake that can be found along the beaches of the Bay of Biscay. In Italy, mussels are mixed with other sea food, and are often consumed steam cooked, sometimes with white wine, herbs, and served with the remaining water and some lemon.

In Spain, they are mostly steam cooked, sometimes boiling white wine, onion and herbs, and served with the remaining stock and lemon. They can also be eaten as tigres, a sort of croquette using the mussel meat, shrimp and other pieces of fish in a thick bechamel then breaded and fried in the clean mussel shell. They are used in other dishes such as rice or soups or commonly eaten canned in a pickling brine made of oil, vinegar, peppercorns, bay leaves and paprika.

​In Turkey, mussels are either covered with flour and fried on skewers or filled with rice and served cold and are usually consumed after alcohol (lots of beer). In Ireland they are boiled and seasoned with vinegar. In Cantonese cuisine, mussels are cooked in a broth of garlic and fermented black bean. In New Zealand, they are served in a chili or garlic-based vinaigrette, processed into fritters and fried, or used as the base for a chowder. In Brazil, it is common to see mussels being cooked and served with olive oil, usually accompanied by onion, garlic and other herbs. Wow!
 
My seriously delicious Champagne-Steamed Mussels recipe is one of the quickest shellfish preparations known to man or woman. I love the flavor of a Champagne-based broth. Bring it to a rapid boil, add the mussels, spices and garlic and cover, cook until they open. Now they’re ready to eat!
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield: 2 servings
 
Ingredients 
3 tablespoons unsalted butter
4 tablespoons minced garlic
1/2 teaspoon red pepper flakes
1 tablespoon lemon zest
2-1/2 cups Champagne or sparkling white
1/4 teaspoon freshly-ground black pepper
2 pounds cleaned and debearded live mussels
1 cup chopped fresh flat-leaf parsley
2 slices grilled bread
2 lemon wedges for garnish
 
Directions

1. Melt the butter in a large stock pot over medium heat.
2. Add the garlic and let it sizzle for about 30 seconds.
3. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
4. Quickly pour in the Champagne and season with black pepper.
5. Bring stock to a boil, stir in mussels, and cover immediately.
6. Shake the pot and let the mussels boil for 1 minute.
7. Stir the mussels, replace the cover and let boil for 2 more minutes. The shells will begin to open.
8. Stir in the parsley, cover the pot and cook until all the shells are open, 1 to 3 minutes.
9. Serve with grilled bread and lemon wedges.

ChefSecret:  If any of the mussel shells do not open, throw them away.

Quip of the Day: “People are kind of like mussels. You can put them in a pot of boiling water, and some of them will pop open immediately. Some of them will have to float around in the water for a bit, then they'll slowly release. Others never open up at all, no matter what sort of hot water they're in.”
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Do you have a question or comment?  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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #Dinner #Mussels #Champagne #MoulesMarinieres #Seafood #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                                   ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Rubio’s Mexican Grill (now Coastal Grill) is the home of the Original Fish Taco. According to founder Ralph Rubio, he and some friends from San Diego State University were on spring break in San Felipe, Baja California when he first encountered fish tacos for the first time at a local stand; he inspired to open a restaurant serving them in his hometown of San Diego to work his way through college. Thanks to Ralph and his original vision, the popularity of fish tacos has spread throughout California. Rubio's standard fish tacos are made from Alaskan pollock, and are battered, fried, and served in a soft, warm corn tortilla.
 
Ralph retained Perspectives to update and reimage the restaurants to bring them back to their original visual roots. Our work was then duplicated in most of the existing restaurants and all the new ones.
 
Here is my tribute to the original recipe. Ralph’s original 1:1 ratio of flour to beer (and just a hint of salt and pepper) creates a fluffy batter that you'll want to use on chicken, veggies and fish, of course—just about anything you fry. 
 
Prep time:  20 minutes
Inactive time:  15 minutes
Fry time:  15 minutes
Total time:  50 minutes
Yield: 6 to 8 servings
 
Ingredients 
For the beer batter
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark very cold Mexican beer (see ChefSecret)
 
For the cream sauce
1/3 cup mayonnaise
2/3 cup Mexican crema (see ChefSecret) or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper to taste
 
For the fish tacos
Oil, for frying (about 1-inch deep)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut (see Chef Secret) cut into 5-inch x 1/2-inch strips
Freshly ground black pepper
Soft corn street tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish
Pickled jalapenos, for garnish, optional
 
Directions
To make the beer batter

1. Mix the flour, salt and pepper in a medium bowl.
2. Gradually add in the beer while whisking.
3. Set aside in a refrigerator and let the batter rest for 15 minutes before using.

To make the cream sauce

1. Add the mayonnaise and crema to a medium bowl.
2. Whisk in the lemon zest, lemon juice and water.
3. Season, to taste, with salt and pepper (can be made up to 3 days ahead, covered and refrigerated).

To make the fish

1. In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch.  Heat the oil until a deep-fry thermometer registers 350°F or when the end of a wooden spoon sizzles when inserted into the oil.
2. In a shallow-lipped bowl, combine the flour and salt.
3. Season the fish pieces all over with salt and pepper and then coat both sides with the salted flour.  
4. Working in batches, dip the fillets in the beer batter, coating the fillets on both sides.
5. Fry in the hot oil until golden brown and cooked through, about 5 minutes.
6. Transfer to paper towels to drain.

To assemble the tacos

1. Make tacos with the toasted tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.

ChefSecret:  Pop open a cold Mexican cerveza like a Negra Modelo or a Dos Equis (XX) Ambar to make the beer batter. Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets. You can easily substitute sour cream for the crema if you can’t find it. My recipe calls for halibut—that’s my preference, but you can also use cod or pollock which works well and is a less expensive.

Quip of the Day: A Fish Taco always tastes great with an icy cold Mexican Cerveza. Please drink responsibly and don’t spill it.
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Do you have a question or comment? 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 

#Entrees #Lunch #Dinner #FishTacos #Rubios #Pollack #Halibut #Cod #MexicanCrema #OriginalFishTaco #Baja #Cerveza #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I took stock of my published recipes this morning and discovered that I have yet to include off some of the easiest and most  delicious fish and seafood recipes. Many home meal providers are somewhat apprehensive about cooking fish. This is one of my very favorite seafood dishes… it’s easy, delicious and won’t leave an unpleasant aroma in the kitchen/house.
 
In Fanny’s Fish Market, one of my restaurants, Miso-Glazed Black Cod was one of the most requested menu items. Even people who don’t usually eat fish, can’t resist the taste and texture. It just takes a few minutes to make the sauce, and after a little application of the sauce and a short wait, you’ll be broiling up dinner. Serve atop a small mound of jasmine rice or a wafer thin sautéed fennel slices and a side of grilled asparagus.
 
Prep time:  10 minutes
Cook time:  15 minutes
Additional time:  15 minutes​
Yield:  2 servings
 
Ingredients 
1 tablespoon toasted sesame oil (for the pan)
3 tablespoons white miso paste
2 tablespoons water
2 tablespoons mirin (Japanese sweet wine)
3 tablespoons sake
1 tablespoon brown sugar
2 (7 ounce) black cod fillets
 
Directions

1. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on high.
2. Line a rimmed baking sheet with aluminum foil and lightly oil the foil with toasted sesame oil.
3. Whisk the miso paste, water, mirin, sake and brown sugar together in a small skillet over medium heat until the mixture simmers and thickens slightly, about 1 to 3 minutes.
4. Remove sauce from heat and cool completely.
5. Place the cod fillets on the prepared baking sheet.
6. Brush the fillets on both sides with miso mixture.
7. Let the fillets rest at room temperature to quickly marinate for about 15 to 20 minutes.
8. Broil the fillets under the preheated broiler for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until the fish flaky, about 5 minutes more.
   
9. Using a needle-nose pliers, remove any small pin bones.

ChefSecret:  You don’t have to cook both sides of the fish. Just let the heat penetrate from the top. This makes for a nicely textured caramelized top and a super juicy interior. Cooking times will vary, but simply broil the fish until the bones pull out with no effort, and the meat flakes.

Quip of the Day: “Some go to church and think about fishing, others go fishing and think about God.”
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Do you have a question or comment? 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Dinner #BlackCod #MisoGlazedBlackCod #JapaneseFish #Fish #Mirin #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                         ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? I have vacationed in Hawaii many times. I love the islands, the people and the food. But I never really thought that much about traditional Hawaiian foods until I met Alan Wong at CanoeHouse Restaurant at the Mauna Lani resort on the Big Island. Back then, Alan was an up-and-coming star chef and Hawaiian philosopher. Alan knows more about Hawaiiana than anyone else I know.
 
That’s where I learned about traditional Poke (pronounced poh-KAY). Poke is diced raw fish served either as an appetizer or a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and heʻe. Heʻe poke is sometimes called by its Japanese name tako poke in places where the Hawaiian language is not spoken. A traditional Hawaiian poke bowl consists of white rice topped with raw fish that's been marinated in a blend of sesame oil, soy sauce, green onions and other spices. Since the ingredients in a modern poke bowl can vary widely, the nutrition content can vary as well.
 
In recent years, poke bowls have become more popular across many cities on the United States mainland due to the emergence of new chains like Pokéworks, Poké Bar and Sweetfin, but Hawaiians have been enjoying this colorful and flavorful delicacy since the 1800s. Today, there are thousands of restaurants around the world specializing in poke bowls or featuring poke on their menus.
 
Over the years poke bowls have become more diversified. Some don't even feature fresh fish! That said, in traditional poke bowls the fish is the star and everything else acts like the chorus line.
 
Poke means "chunk" or "slice" in Hawaiian. Poke bowls started becoming widely consumed during the late 19th century when Japanese workers in Hawaii introduced "donburi," a traditional Japanese dish made with raw fish and rice, to the islands.

Traditionally, poke is made with ahi tuna, but it can also be made with marinated salmon, cooked shrimp or even tofu for a vegan option. Until the 1970s, it was very difficult to find a poke bowl outside of Hawaii. With the popularization of sushi and the rise in global fish exports, now they're sold all over the world.
 
However, many traditionalists say mainland poke just isn't the same. The biggest difference between a poke bowl in Hawaii and a poke bowl served elsewhere is the number of ingredients… and fresh ingredients speak for themselves. So, always start with the freshest fish possible. "If you’re sourcing from your local fish market, ask for sashimi or sushi-grade cuts. It’s a bit pricy but it’s the best.
 
Aside from the traditional poke marinade comprised of shoyu soy sauce, sesame oil, sweet Maui (or yellow) onion, spice (like red pepper flakes or "gochugaru," Korean chili pepper), seaweed and ginger. Recipes vary, but most call for marinating the fish for at least two hours to allow the flavors to be absorbed. Steamed white rice is a traditional poke bowl base, but today carb-conscious eaters are opting for shredded lettuce or zoodles (zucchini noodles). You’ll feel like you've been transported directly to Hawaii!
 
Prep time: 10 minutes
Yield: 4 servings
 
Ingredients 
1 pound fresh sashimi-grade ahi steak chilled and cut into 1-inch cubes
1-1/2 tablespoons low-sodium soy sauce, plus more to taste
1 tablespoon toasted sesame oil
3/4 teaspoon Hawaiian salt (alaea salt), plus more or less to taste
1/4 cup thinly sliced Maui or yellow onion
1/2 cup chopped green onions or chives (green tops only)
1/8 teaspoon gochugaru (Korean red chili powder)
1 tablespoon finely chopped toasted macadamia nuts
2 cups short grain steamed rice for serving
Optional: avocado chunks, edamame and sesame seeds
 
Directions

1. In a bowl, combine the cubed ahi, soy sauce, sesame oil, salt, onion, green onion tops, gochugaru and toasted macadamia nuts and gently toss with a spoon.
2. Adjust the seasoning to your liking.
3. Serve over rice and enjoy immediately.

ChefSecret: You can substitute the gochugaru with Aleppo pepper or finely crushed red pepper flakes. If you can’t find Hawaiian alaea salt, you can substitute a coarse sea salt, or Pink Himalayan salt. Please keep in mind that salts have different densities and salinity—start with a smaller measure (if you're substituting) and season to taste.

Quip of the Day: “Ua Mau ke Ea o ka ʻĀina i ka Pono! This is a well-known Hawaiian phrase which was adopted in 1959 as the motto of the state of Hawaii. It is most commonly translated as "the life of the land is perpetuated in righteousness."
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Do you have a question or comment? 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. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Lunch #Dinner #HealthyRecipes #Poke #Hawaii #HawaiianPoke #AlanWong #CanoeHouse #MaunaLani #Sweetfin #Pokeworks #PokeBar #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                          ©Perspectives/The Consulting Group, Inc., 2022

How you doin”? Are you an Oyster lover? Then this post is for you!
 
Felix’s is the story of the New Orleans Oyster Bar. Ask any New Orleanian where their kin folk went for oysters and raw bar specialties, and they’ll tell you that they went to Felix’s then and they still go now. 
 
Back in the 1940s, Felix’s put New Orleans Oyster Bar-style food on the map, creating a place where oyster-lovers could ‘belly up to the bar’ and have the freshest oysters shucked right in front of them. Felix’s fast became a New Orleans institution that drew a devoted local following and inspired generations of oyster fans.
 
Just on the edge of French Quarter (Bourbon and Iberville Streets), Felix’s remains one of my favorite restaurants. Personally, I am not a big oyster fancier, but I do love shrimp and crawfish which runs a plenty at Felix’s. I can eat pounds of their Spicy Peel & Eat Shrimp—tender shrimp coated in peppery Old Bay spice, poached in butter, and finished in beer. Peel & Eat Shrimp is comforting, nostalgic finger food at its most satisfying. It is especially messy when peeled and eaten while they’re still warm and a bit slippery.
 
You can easily make Peel & Eat Shrimp at home in just minutes. It’s perfect for a late afternoon happy hour on the patio or a lighter dinner with the whole family. It’s also great for those New Year’s Day football games. If you want to add to it, think about a green salad, some grilled corn, and a baguette to sop up all that delicious buttery beer broth.
 
Prep time:  10 minutes
Cook time:  10 minutes
Yield:  4 to 6 servings:
 
Ingredients 
2 pounds shrimp, split and deveined (frozen or fresh)
2-1/2 tablespoons Old Bay Seasoning
1 tablespoon olive oil
3/4 cup lager-style beer (or chardonnay)
3 tablespoons unsalted butter
1 cup water
Salt and pepper to taste
Garnish with lemon wedges, for serving
 
Directions

1. In a large bowl, toss the shrimp together with the Old Bay Seasoning and set aside.
2. In a large sauté or cast-iron pan, heat the olive oil over medium-high heat. When the pan is smoking hot, add the shrimp and let it sit for 30 seconds, or until the meat is seared. 
3. Toss or stir the shrimp quickly and add the beer or wine.
4. Let the shrimp cook for another 30 seconds, and then add the butter and water.
5. When shrimp are pink—they ae are done—remove them from the heat.
6. Season with salt, pepper and more Old Bay (if need be) and serve immediately with lemon wedges and a bottle of Tabasco.

ChefSecret: Serve the Spicy Peel & Eat Shrimp with a big stack of napkins and a lighter-style beer. I suggest a lager with light, citrusy notes to complement the zesty shrimp.

Quip of the Day: “My body feels sore sometimes, but it works. I don’t sleep well some nights, but I do wake up to live another day. My wallet is not full, but my stomach is. I don’t have all the things I ever wanted, but I do have all the things I will ever need. My life is by no means perfect (few are), but it’s my life and I am happy. ”
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Do you have a question or comment? 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. Have a wonderful safe and healthy 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. 

#Appetizers #HappyHour #Peel-n-EatShrimp #Beer #Wine #Shrimp #Football #Felix's #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                           ©Perspectives/The Consulting Group, Inc., 2021