It's the little things.
Just taking a breath and catching up.
Seared Lamb Chops With Blood Orange Sauce:
3 teaspoons olive oil, divided
2 blood oranges, halved then quartered
2 cloves of garlic, minced
2 teaspoon fresh thyme, divided
1/2 cup blood orange juice (from 2 oranges)
4 lamb chops1 teaspoon butter
salt and pepper to season (according to your preference)
In a large non stick skillet. heat one teaspoon olive oil over mdium heat and add the quartered blood oranges. Add the minced garlic and thyme and cook for about 3 minutes. Add the blood orange juice, cover and cook over medium - low heat another 5 minutes. Uncover and spoon the content of the skillet into a bowl. Reserve.
In the same skillet, heat up the remaining olive oil and the butter over medium high heat. Add the lamb chops and cook for about 5 minutes on each side (for medium rare). Season with salt and pepper and add the remaining thyme. Divide the lamb chops among four plates. Let them rest while you reheat quickly the blood orange sauce.
In the same skillet, over medium high heat, pour the reserved blood oranges and sauce and reheat briefly. Pour over the lamb chops. Time to eat!
Roasted Okra With Chili Oil, slightly adapted from Southern Comfort.
1 pound fresh okra
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chili oil (recipe follows)
Preheat the oven to 400F and position a rack in the middle.
Cut the okra pod in half lengthwise. In a large bowl, toss together the okra, salt, pepper and chili oil.
Spread the okra in a single layer on a baking sheet and roast for about 15 minutes or until brown. Serve immediately.
Chili Oil (makes 1 cup)
1 tablespoon minced garlic
1 tablespoon red pepper flakes
1 cup olive oil
In a small saucepan, combine the garlic, red pepper flakes and oil. Bring the oil to a low bubble over medium low heat. Cook for about 5 minutes. Remove from the heat and let cool.
At this point, you can decide to strain the oil or keep it as it is. I keep mine as is in a small jar in a dark place, away from other heat sources so it stays fresh.