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Tuesday, March 29, 2016

Pan-fried broccoli and sharp cheddar

  1. Cut broccoli crown into florets, Wash well and drain.
  2. In a non-stick, heat extra virgin olive oil and saute crushed garlic cloves.
  3. Add the broccoli, saute them a while and cook covered in medium-low heat covered. add salt to taste and freshly ground black pepper. I like them slightly crunchy so I toast them till I like them.
  4. Add sharp cheddar when almost done. Serve warm.
You may also use it as a filling for sandwich. Great for soups.

You may also use button mushrooms. Another variation is when you add bacon to the mix. Recipe link here.

Friday, March 11, 2016

Lambs chops in oven

  1. Marinate chops with lemon juice/vinegar, salt, pepper, red chili powder, spice mix of your choice (I used ground coriander seeds, cumin, green cardamom and cinnamon). Marinate from 30 mins to overnight. (You may use 1/2 tbsp yogurt and olive oil in the marinade)
  2. In a pan, sear on both sides for 3 mins each. Take care not to burn the spice. 
  3. Then transfer the chops on a baking tray, seal with aluminium foil to keep the meat soft.  Bake at 350 F for 20 mins first, and broil for 5 minutes. Switch  off the oven and the remnant heat should be enough to cook the lamb through.
  4. Add fire-roasted jalapenos (alternately, you can broil them with the chops). Serve with pilaf.