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)
Hub’s sweet doodle while waiting for our barbecue. Then when the barbecue platter arrived, the Brisket instantly disappeared… Ahem!!!
Mini Chicken Tandoori Skewers with Coconut Rice and Hot Madras Curried Lentils, Corn and Carrots
I know that nori from Korea are exactly like these nori chips I have here, fried and salted with a hint of toasted sesame oil and you can always buy nori like this from any Asian food isle in most stores these days. But these nori chips are made from Japanese nori sheets (10”x10” sheets usually for making sushi rolls or cut into smaller sheets for garnishing ramen) which are dry (not fried) and unseasoned.
I do love store-bought Korean nori a lot (because then I wouldn’t have to fry my own), but most of the time the ones I find in stores are either rancid or soft and very greasy, sometimes a tad salty, but these nori chips are crunchy and stands and stacks in bowls beautifully enough to serve at parties. And since I do have Japanese nori sheets in the cupboard and freshly made is always better, I stood in front of the stove with kitchen sheers in my hand and got crafty with the sheets (this kinda sounds foul… but you know what I mean).
What you need:
1 pack (10 pieces, 10”x10”) Japanese nori sheets
1/3 cup canola oil
1 teaspoon toasted sesame oil
table salt for seasoning, better if it is in a salt shaker
(this is the only time I am recommending
the use of this kind of salt because this salt easily sticks on the
hot nori and you need just a small pinch of this stuff to season a batch)
8 inch fry pan/skillet
pair of kitchen tongs
plate lined with paper towels
cookie sheet lined with paper towels
1. Cut nori sheets in 2”x3” inch pieces, or better yet, cut each sheet in half
then cut each half sheet into 1/3’s.
2. Put canola oil in a skillet over medium heat, wait for the oil to get hot
then turn down heat to low, add a teaspoon of sesame oil into the pan.
3. Fry 2-3 pieces of nori at a time, the minute the nori sheets scrunch-up,
2 seconds after they hit the hot oil, immediately turn the sheets over
and fry the other side for 2-3 seconds.
4. Fish-out the nori chips from the oil, and put on a plate lined with paper
towels. Immediately season with salt.
5. Transfer the fried and seasoned nori on a cookie sheet lined with paper towels.
- Repeat Steps 3-5.
- Pile fried nori in a bowl and serve as is or with Wasabi Mayo dip.
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon wasabi paste
- mix all ingredients until mixture is smooth.
Buttermilk and Honey Biscuits
I have to admit, I am a bit shy about posting the recipe for these sweet biscuits, but because these biscuits came out so darn flaky, tender, buttery and scrumptious… I guess I have to be shameless.
Ingredients: Pre-heat oven at 375’F
4 cups Bisquick mix (yes, the pre-mixed pancake/waffle boxed mix)
2 teaspoons baking powder
3/4 cup cold unsalted butter, cut into small cubes
1/3 cup buttermilk
1 medium-size whole egg
1 Tablespoon honey
extra Bisquick mix or plain all-purpose flour (for dusting)
2 Tablespoons milk + 1 Tablespoon honey
(mix to brush the top of the biscuits before baking)
- Combine bisquick mix and baking powder in a mixing bowl, add cold cubed butter.
Work the butter into the flour mixture using a pastry cutter or
by rubbing your fingers against the flour and butter until mixture
resembles coarse medium crumbs.
- Mix buttermilk, egg and honey and beat with a fork until well combined.
Gradually add the buttermilk mixture into the flour mixture in
the center of the mixing bowl, use a fork to gently incorporate the wet
and dry ingredients until mixture gathers into a soft (but not sticky and wet) dough.
If mixture is sticky, add 1-2 Tablespoons more of Bisquick or plain flour… just feel the dough :D
- Turn out the dough onto a floured surface, flatten the dough with the palm
of your hands (do not knead, overworking/kneading the dough will make the biscuits tough)
into a 1-inch disk.
- Using a 2-inch diameter round biscuit cutter, cut the dough into rounds.
- Place cut dough (2 inches apart) onto a parchment lined cookie sheet.
- Combine the milk and honey. Using a pastry brush, paint the biscuit tops with the mixture.
- Bake biscuits for 15-18 minutes, or until tops are light golden brown.
- Serve fresh and hot out of the oven as is or spread with jam,
whipped or clotted cream or a drizzle of honey.
Makes 1 dozen