Simple Home Cooked Meal:
Citrus and Spice Marinated Grilled Lamb Loin Chops and Butter Sauteed Asparagus with Bacon
Sunday dinner and my husband was solely responsible for these perfectly grilled chops, tender and buttery asparagus spears with (literally) bacon confetti… any excuse to incorporate bacon in a dish and we always go for it.
2.5 lbs Lamb loin chops (1 1/2 inch-thick chops)
juice of 1 lemon
juice of 2 oranges
1/4 cup extra virgin olive oil
1/2 teaspoon powdered dried oregano leaves
1/2 teaspoon dried thyme
1 teaspoon cumin powder
1 Tablespoon (Mexican) Adobo Seasoning
1/2 teaspoon black pepper
1/4 teaspoon red chili flakes (optional)
2 teaspoons sea salt (or according to taste and DO NOT USE TABLE SALT)
1 lb Asparagus spears
1 Tablespoon Butter
Crisp bacon bits (3 rashers)
- Put lamb loin chops in a large ziploc bag.
- In a bowl, combine all marinade ingredients and pour into the ziploc bag with the lamb chops. Securely seal bag and massage the marinade into the meat. Let meat marinate for at least 30 minutes before grilling (much better to marinate overnight for the marinade to completely sip-through the meat).
- Grill (cook) loin chops according to your preferred doneness. It is very crucial to rest meat (at least 8 minutes) before serving and eating it so that meat evenly cooks and stay tender and moist.
- Put bacon bits in a cold non-stick skillet, fry until fat renders out and bacon bits are crisp. Drain on paper towels. Set aside.
- Saute asparagus spears in butter until tender.
- Assemble everything. Serve. Eat. Belly Happy.
Cook’s note: Juice of citrus fruits like lemon and orange in marinades help to tenderize meat. The acid in citrus breaks down the protein fibers of meat, therefore, making it tender. And these Lamb loin chops were very tender.
Putting oil (fat) like olive oil, garlic oil, etc. in marinades help the meat (specially when it will be grilled) stay moist and succulent as it cooks.
You can also serve these grilled chops with Chimichurri (a herbaceous Argentinean condiment made with chopped fresh parsley, oregano (or fresh cilantro), garlic, white wine vinegar, olive oil and chili) as if you are in a Churrascaria.
My Mint Chimichurri
handful of fresh parsley, chopped
handful of fresh mint, chopped
handful of fresh cilantro/coriander, chopped
5 cloves of garlic (from a large head), minced fine
1/4 cup white wine vinegar
juice of 1 lemon
1/2 cup extra virgin olive oil
red chili flakes (according to taste)
salt (to taste)
- Combine all ingredients together. Serve with grilled lamb chops.
(My recipe / Hub’s cooking and photos)
Mini Chicken Tandoori Skewers with Coconut Rice and Hot Madras Curried Lentils, Corn and Carrots
Spaghetti and Spicy Meatballs (Recipe)
This week, my Spaghetti and Spicy Meatballs photo post became VERY popular, not only it got featured on the #Food page (not my doing since we Tumblr editors cannot tag our own posts) but it was on Tumblr Radar twice (Sunday and Tuesday), ridiculous and delirious really, but I did came to the conclusion that people of the world are big BIG pasta lovers (as also with the case of my other pasta post Spaghetti in Garlic Gravy with Lemon and Herb Marinated Chicken and Cherry Tomatoes… now a Pinterest (jeanniegos) and Google Search utter success).
So I think I owe it to my old and new followers the recipe for this pasta dish.
Caution: This dish is quite addictive as with all food with bacon and cheese… and this recipe has both! Also harmful to peoples thighs and waists. Induces carb coma to individuals who will consume 3-4 servings of the dish in one sitting.
Disclaimer: Author of this recipe will not be held accountable for folks who might or will sleepwalk to their fridges and "sleep eat" their left-overs of this dish. (Author of this recipe already has her own “sleep eating” problems.)
For the Spicy Meatballs
Creamy Chorizo and Gruyère Scrambled Eggs
(The Perfect Continental Brunch)
These days I love having brunch more than breakfast because the mindset I have right now is doing brunch is like killing two birds with one stone. When I eat breakfast, I usually find myself still full to eat lunch, and when I skip lunch then I always end up feeling terribly hungry and sooo grumpy by mid-afternoon. So eating brunch between 10:30 am - 11:00 am works so well for me and keeps me full and NOT grumpy until dinner time.
I say this is the perfect continental brunch because this scrambled eggs dish is very satisfying and savoury and really verging on as a proper entree with ingredients from East and West continents- Chinese Chorizo Pork Sausage and Chives from the East, and Creme Fraiche, English Mustard, Gruyere Cheese and beurre noisette (brown butter) from the West, eaten with fresh and crisp torn piece/s of (now universal, I believe) baguette.
I like my scrambled eggs creamy, this means it’s neither runny nor gnarly solid, but you can cook YOUR scrambled eggs according to your preference… but this recipe still makes the eggs taste creamy and, dare I say it, rich. Well, I don’t recommend you make this dish everyday, but just make this for a special day, for a special someone (wink, wink).
2 large organic eggs
2 Tablespoons grated Gruyere cheese
1 Tablespoon Creme Fraiche
1/2 teaspoon English mustard
1 link Chinese Chorizo pork sausage, diced
(or Spanish Chorizo or any sausage that is your favourite)
1 Tablespoon beurre noisette/ brown butter
(just melt a tablespoon of unsalted butter in a small pan and cook until brown, which takes 10-15 seconds)
1 teaspoon chopped chives (optional)
- Heat a small non-stick skillet, cook the diced sausage until brown (fry sausage in its own fat rendered into the skillet). Drain on paper towel. Set aside.
- In a bowl, add eggs, cheese, creme fraiche and mustard then season with fresh cracked black pepper (I don’t recommend seasoning this dish with salt since the sausage and cheese are already very flavourful). Beat all ingredients until well mixed.
- In a non-stick skillet, over medium heat, scramble eggs by stirring gently, 10 seconds into cooking the eggs add the cooked sausage bits and continue stirring until eggs cook to your desired consistency, 25-30 seconds for runny scrambled eggs, 35-45 seconds for an “in between” creamy eggs and 45- 60 seconds for well done knobbly scrambled eggs.
- Remove from heat, transfer to a plate. Drizzle over with brown butter (beurre noisette) and sprinkle chopped chives (optional).
Note: The nuttiness of the brown butter compliments the richness of the eggs. The slight tinge of acidity from the mustard and creme fraiche cuts in the richness of the whole egg dish.
Steamed Sunday Crabs
If you are a seafood lover and love crabs, then Sunday is the perfect day of the week to eat these crustaceans mainly because I believe that eating crabs require a good amount of one’s patience, even tenacity. You have to take time extracting every bit of delicate sweet meat inside every leg, both claws and body to appreciate and honour this fine sea creature and it is only at a leisurely pace that this is ever possible.
© Jeannie Gust 2013
Spaghetti and Spicy Meatballs
This is my very first proper food photo shoot after a few months of what seemed to be a very long hiatus. I am very happy that I finally got my food photography mojo back, very inspired to again cook simple but beautiful and scrumptious food and share the wonderful colours and texture of food through my photographs.
© Jeannie Gust 2013