Shrimp pasta in spicy coconut tomato sauce

I have been using coconut milk a lot and it is a great way to turn recipes that use cream or milk into non-dairy by adding coconut milk or almond milk. Both coconut and almond milk give you almost the same texture as adding milk or cream, with a little kick on the flavor.  If you are looking for the texture similar to cream, you can use canned coconut milk. 

Ingredients:

* 2 tablespoons olive oil

* 1 pound shrimp, without shells, and deveined

* crushed red pepper

* paprika

* salt

* 1 small onion, finely chopped

* 4 garlic cloves, minced

* 1 can crushed tomatoes

* 1 cup chicken broth

* 1 tablespoon basil

* 1/4 teaspoon oregano

* 1/2 cup coconut milk

* 8 oz Rigatoni pasta

  

Instructions:

1. Pad shrimp dry. Heat olive oil in a large skillet on medium-high heat. Add shrimp and cook on one side for about 1 minute, until shrimp turns pink on that side. While it cooks, sprinkle the top of shrimp with crushed red pepper, paprika and salt to cover every single shrimp. Make sure not to crowd the shrimp in the skillet, otherwise moisture will form and shrimp won't sear right. And, don't skimp on spices. Using spatula turn shrimp over to the other side and cook for about 2 more minutes.  

2. Remove shrimp to a plate, and leave all the oil in the skillet.

3. Add chopped onion and minced garlic to the skillet and cook on medium high heat for about 2 minutes, occasionally stirring, until onions soften.

4. Add crushed tomatoes, chicken broth, basil and oregano, bring to boil and reduce to simmer. Simmer for about 10-15 minutes, mixing occasionally and crushing all tomatoes into very small bites, until the sauce reduces just a bit. Add coconut milk, mix it in, and immediately remove from heat.

5. Add back the shrimp and pasta. Mix everything well to combine. Reheat on low simmer, if needed. Do not bring to boil or high heat as it might affect the sauce texture. Add more salt and pepper if necessary. Serve warm.

Mussel in tomato white wine sauce

Ingredients:
* 2 pounds mussels, cleaned, beard removed
* 1/3 cup all-purpose flour
* 2 tablespoons unsalted butter
* 2 tablespoons good olive oil
* 1 cup chopped shallots (5 to 7 shallots)
* 1 1/2 tablespoons minced garlic (5 to 6 cloves)
* 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
* 1/2 teaspoon good saffron threads
* 1/3 cup chopped flat-leaf parsley
* 1 tablespoon fresh thyme leaves
* 1 cup good white wine
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper

Directions:
1.  In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

2. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Mr. S Birthday Feast 2016

After slacking for a couple of years on posting Mr. S's Birthday feast, this year I am all on board on recording the best birthday gift I could offer.  Since his birthday is on a Monday, so I simplified the meal to 3 courses.  I gave a few choices to Mr. S and once again he chose seafood as the theme for the Birthday Feast, which is also my top choice. 

Here is the menu:

Caesar Salad

Musselin tomato white wine 

Shrimppasta in spicy coconut tomato sauce

Here are the past Mr. S Birthday Feast posts:

Mr. S Birthday Feast 2013

Mr. S Birthday Feast 2012

Mr. S Birthday Feast 2011

Rum Balls

For the birthday dessert, I am thinking of making something small so we will not over eat but still can have some sweet at the end of the meal.  Instead of making a birthday cake, I decided to make rum balls. This recipe is also excellent for party snacks!

Ingredients
* Vegetable oil, cooking spray
* 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
* 6 ounces semisweet chocolate, finely chopped
* 3 large eggs
* 1/2 cup packed light-brown sugar
* 1 teaspoon pure vanilla extract
* 1/2 teaspoon coarse salt
* 3/4 cup all-purpose flour
* 1/4 cup plus 2 tablespoons dark rum
* Coarse sanding sugar or chocolate sprinkles, for rolling

Directions
1) Preheat oven to 350. Coat a 12-by-17-inch rimmed baking sheet with cooking spray; set aside. Melt butter and chocolate in a small heatproof bowl set over a pan of simmering water, stirring occasionally. Set aside.
2) Whisk together eggs, brown sugar, vanilla, and salt in a large bowl. Stir in chocolate mixture, then fold in flour. Pour batter into prepared baking sheet. Spread evenly with a rubber spatula. Bake until top is shiny and a cake tester inserted into center comes out with some crumbs attached, about 10 minutes. Let cool completely on a wire rack.
3) Break up brownie into small pieces; transfer to the bowl of an electric mixer fitted with the paddle attachment. With machine on low speed, pour in rum, and mix until crumbs start to come together to form a ball.
4) Shape into 1-inch balls, and roll in sanding sugar to coat. Transfer to a baking sheet; refrigerate, uncovered, until cold, at least 2 hours. Serve chilled or at room temperature.

Parmesan Zucchini Fries

 This is one of the best finger food.  Since we are eating crab during dinner, so it is good to have this on the side and eat with our fingers. This recipe is also a good idea for party food. Very easy to make and it is a delicious way to bring vegetables to the table.

Ingredients

* 1 1/2 pounds zucchini, trimmed

* 1/2 cup flour

* 2 teaspoons salt, divided

* 3/4 teaspoon ground black pepper, divided

* 3 large eggs

* 1 1/2 cups panko or plain bread crumbs

* 1/2 cup grated Parmesan cheese

Directions

1) Preheat oven to 425°. Arrange an oven rack in the lower third of the oven and a second one in the center. Line 2 rimmed baking sheets with parchment paper. Cut zucchini into thick French-fry-size sticks, about 3 inches long.

2) Arrange 3 shallow, wide bowls or pie plates in a row. In the first bowl, stir together flour, 1 tsp. salt, and 1/2 tsp. pepper. In the second bowl, whisk together eggs, 1/2 tsp. salt, and 1/4 tsp. pepper. In the third bowl, combine panko, Parmesan, dill (if using), and 1/2 tsp. salt.

3) Working in batches, first dip zucchini in flour, shaking off excess. Transfer to egg mixture and toss until coated. Let excess egg run off, then coat zucchini in panko mixture.

4) Arrange zucchini, without crowding, in a single layer on the prepared pans. Bake 15 minutes and then rotate the pans. Continue to bake until panko coating is golden and crisp, 7 to 12 minutes more.

Steamed Dungeness Crab

The most important thing to serve the best seafood at home is to get your seafood from a good source, a place that you know they provide the freshest seafood. It is always good to know where your seafood is from.  I went to a neighborhood seafood place called Fresh Fish Co.  The staff are very knowledgeable and helpful, they also let you know the best way to cook seafood.  The dungeness crabs were already cooked when I got them so it was very easy to prepare them when I have other courses to take care of.

Ingredients
* 2 Dungeness crab
* 1/2 stick butter

Direction
1) Steam dungeness crab for 5 minutes
2) Melt butter and pour to butter warmer to keep warm. Enjoy the crab meat by dipping in melted butter.

Cauliflower Soup with Parmesan Crisps

I used to avoid to cook with cauliflower because I didn't think it's tasty.  Lately, I found out that cauliflower can be an excellent vegetable to cook with when using tasty spices.  This soup use very simple ingredients and the flavor was excellent! If you don't want your soup to be too creamy, you can  skip the Parmesan cheese and the soup still tasted very good.

Ingredients
Soup
* 1 head cauliflower
* 2 tablespoons extra-virgin olive oil
* 1 small onion, chopped
* 2 cloves garlic, minced
* 1 quart low-sodium chicken stock 
* 1/2 cup finely grated Parmesan
* Salt and freshly ground black pepper

Crisps
* 1 cup shredded Parmesan
* Chopped chives, for garnish


Directions
Soup

1) Preheat the oven to 350 degrees F.


2) Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve. Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes. Add the cauliflower and stock and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. Remove from heat and, using a hand held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot. Add the Parmesan and stir until smooth. Season, to taste, with salt and black pepper. Keep warm until ready to serve. 

Parmesan crisps

1) Line a baking sheet with aluminum foil. Spread the shredded cheese over the foil in 1 even thin layer. Bake about 10 minutes until golden brown and crisps. Remove from oven and let cool 5 minutes. Break sheet of crisp cheese into large pieces and garnish each soup bowl with a couple shards and a pinch of fresh chives.

Pear Salad with Goat Cheese and Tamari Pecan

 You can make the salad dressing in advance. The dressing is mostly sweet, if you want it more tangy, you can add more cider vinegar.

Ingredients 

* 3 cups pear juice or unsweetened filtered apple cider or pear cider 

* 2 tablespoons pear or cider vinegar  

* 1Salt and freshly ground pepper  

* 1 1/2 teaspoons tamari or soy sauce  

* 2 teaspoons molasses  

* Pinch cayenne pepper  

* 1/2 cup pecan halves  

* 6 cups mixed bitter salad greens  

* 1/4 cup chopped raisins  

* 1/4 cup goat cheese crumbs 
* 1/2 ripe pear, cored, peeled, and thinly sliced

Directions

1) Bring pear juice to a simmer and skim thick foam that rises to surface. Reduce heat to low and simmer very gently, skimming occasionally, 30 to 45 minutes, or until juice reduces to consistency of maple syrup. Cool to room temperature. In a small bowl, combine pear syrup and vinegar. Whisk in oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Set aside.

2) Preheat oven to 350°. In a shallow bowl, stir tamari and molasses, a pinch of salt, and cayenne until blended. Add nuts; toss until coated. Transfer to a double layer of paper towels; drain briefly. Spread pecans on a baking sheet on a wire rack; roast 10 minutes or until fairly dry and toasted. Remove from oven and let cool completely.

3) In a large bowl, combine greens, pecans, currants and cheese. Whisk vinaigrette again and drizzle it over salad. Toss gently and briefly. Serve pear salad with pear slices.

Shrimp Salad with Mango and Avocado

 This appetizer can be served as party snack as well. If you cannot find Belgian endive, you can use tortilla chips instead.

Ingredients

* 3 tablespoons fresh lemon juice
* Salt and freshly ground pepper
* 1/4 cup extra-virgin olive oil
* 2 pounds cooked shrimp , diced
* 2 ripe avocados , seeded, peeled, and diced
* 1 mango, peeled and diced
* 3 tablespoons chopped fresh cilantro leaves
* 6 heads Belgian endive (preferably 3 red and 3 white)
* Few sprigs cilantro , for garnish

Directions

1) In a small bowl, whisk together lemon juice and 1/2 teaspoon salt until salt dissolves. Slowly whisk in olive oil until well blended. Season with pepper.  
2) In a medium bowl, gently stir together lobster, avocados, mango, vinaigrette, tarragon, and cilantro.  
3) Remove bases of endives and separate leaves. Arrange lobster salad in the center of a large serving platter and place endive spears around the salad. Garnish platter with cilantro sprigs.

Thai Mussels

The first appetizer is Thai Mussel.  This can be a main course if you are making the same quantity as the recipe below.  We have about 3/4 of left over when we had it as an appetizer.  The red curry broth was very tasty and it matched very well with the mussels.  

Ingredients  
* 1 cup coconut milk
* 2 teaspoons fresh lime juice
* 1 teaspoon red curry paste
* 2 teaspoons Thai fish sauce
* 2/3 cup sake
* 1 teaspoon minced garlic
* 1 teaspoon minced fresh ginger
* 1 teaspoon chopped fresh basil
* 2 pounds mussels, cleaned and debearded
* 2-4 basil sprigs (for garnish)

 Directions
1) In a large bowl, whisk together coconut milk, lime juice, curry paste, fish sauce, sake, garlic, ginger and basil.
2) Heat a heavy saucepan over high heat for about 30 seconds. Add mussels and broth. Bring to a boil and reduce heat. Cover and simmer for about 5 minutes, or until mussels fully open.
3) Divide mussels into bowls and serve with broth and plenty of crusty bread.

Mr. S Birthday Feast 2013

I have a seafood theme for Mr. S birthday feast this year.  We are fortunate that we live in a neighborhood that have a local fish market to provide us the freshest seafood.  I always try to avoid seafood from chain grocery stores, because a lot of times they are frozen and defrosted before putting out to the display. 

For those of you who are new to my blog, it is my own tradition to make a meal feast for Mr. S to celebrate his birthday. You can click here to see the previous feast: 
Mr. S Birthday Feast 2012 
Mr. S Birthday Feast 2011


Here is this year's menu: 
Thai Mussels
Shrimp Salad with Mango and Avocado
Pear Salad with Goat Cheese
Cauliflower soup
Steamed Dungeness Crab
Parmesan Zucchini Fries Recipe
Rum balls

I always plan ahead when I am cooking a big meal. To cook this meal smoothly, I made the salad dressing and the rum balls the day before.  On the day of the feast, I spent around 2-3 hours to prep and cook.  The results of the meal was fantastic! They are very easy recipe and they all tasted delicious!


 

Mr. S Birthday Feast 2012- Maple-Gingerbread Pots de Crème

After a nice dinner, of course we would have a nice dessert. This is my first time making a cream buree type dessert, and it is quite challenging to make. My biggest challenge was the center wasn't solid after baking for 1 hour in the water bath. I let it cook a little longer and then let it cool down. The center became more solid after it cooled down. I am planning to make this again and definitely will report on my progress.


Ingredients
*1/2 cup maple syrup
*2 tablespoons dark brown sugar
*2 large egg yolks
*1 3/4 cups half-and-half
*1/2 teaspoon ground ginger
*Dash of salt
*Dash of ground nutmeg
*Dash of ground cloves, optional
*2 (3-inch) cinnamon sticks
*1 vanilla bean, split lengthwise

Preparation
1. Preheat oven to 300°.
2. Combine first 3 ingredients in a large bowl, stirring well with a whisk.
3. Combine half-and-half and remaining ingredients in a medium, heavy saucepan over medium-high heat; cook until mixture reaches 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Reduce temperature to medium, and cook until mixture thickens slightly (about 2 minutes), stirring constantly with a whisk. Remove from heat. Strain mixture through a sieve into a bowl; discard solids. Divide mixture evenly among 8 (4-ounce) ramekins or custard cups. Place ramekins in a 13 x 9-inch metal baking pan; add hot water to pan to a depth of 1 inch. Bake at 300° for 1 hour or until center barely moves when ramekins are touched. Remove the ramekins from pan; cool completely on a wire rack. Cover and chill 4 hours.

Mr. S Birthday Feast 2012- Saffron Risotto with Butternut Squash

Instead of roasting the butternut squash or turning it into soup. I decided to make it in risotto. If you have saffron at home, this is be the perfect chance to add saffron to bring out the overall flavor of the dish.


Ingredients
*1 butternut squash (2 pounds)
*2 tablespoons olive oil
*salt and freshly ground black pepper
*6 cups homemade chicken stock
*6 tablespoons (3/4 stick) unsalted butter
*2 ounces pancetta, diced
*1/2 cup minced shallots (2 large)
*1 1/2 cups Arborio rice (10 ounces)
*1/2 cup dry white wine
*1 teaspoon saffron threads
*1 cup freshly grated Parmesan cheese

Directions
1. Preheat the oven to 400 degrees.
2. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
3. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
4. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.

Tarragon Aioli

I made this dipping sauce for the crab cakes that I made for Mr. S's birthday feast. This sauce can also be used with dipping fries or chicken fingers.

Ingredients
*2 large eggs
*3 cloves peeled garlic
*1/3 cup lemon juice
*1/2 teaspoon salt
*1 cup vegetable oil
*1/2 cup extra-virgin olive oil
*1/4 cup chopped fresh tarragon
*1/4 to 1/2 teaspoon hot sauce
*lemon juice to taste
*salt to taste

Directions
1. Combine 2 large egg yolks, 3 peeled cloves garlic, 1/3 cup lemon juice, and 1/2 teaspoon salt in a food processor or blender; whirl until mixture is smooth. With machine running, gradually pour in 1 cup vegetable oil (such as peanut) and 1/2 cup extra-virgin olive oil (or use all olive oil) in a slow, steady stream, whirling until mixture is thick and smooth, 1 to 1 1/2 minutes. Stir in 1/4 cup chopped fresh tarragon, 1/4 to 1/2 teaspoon hot sauce, and more lemon juice and salt to taste.

Mr. S Birthday Feast 2012- Crab Cakes with Tarragon Aioli

The main course of the feast was crab cakes. Since the crab mixture needed time to marinate, I made it the day before and pan fried them right before serving them. I think this is the reason the crab cakes were very flavorful and delicious.



Crab cakes:
Ingredients
*2 tablespoons finely chopped fresh chives
*1 tablespoon chopped fresh flat-leaf parsley
*1 1/2 tablespoons mayonnaise
*1/2 teaspoon grated lemon rind
*1 tablespoon fresh lemon juice
*1/4 teaspoon freshly ground black pepper
*1/8 teaspoon ground red pepper
*1 large egg
*1/3 cup panko
*1 pound lump crabmeat, drained and shell pieces removed
*1 tablespoon olive oil, divided
*Tarragon Aioli

Directions
1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. Serve crab cakes with tarragon aioli.

Mr. S Birthday Feast 2012- Chicken-Orzo Soup

Since I have limited time to make the meal, I decided to make a very easy and hearty soup- Chicken Orzo Soup! It only took me 20 minutes to make and most of the time was spent prepping the ingredients.


Ingredients
*4 cups homemade chicken broth, divided
*1/2 cup uncooked orzo
*2 teaspoons olive oil
*2/3 cup coarsely chopped carrot
*1/2 cup coarsely chopped celery
*1/2 cup chopped onion
*3/4 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
*1 1/4 cups water
*3 fresh parsley sprigs
*1 fresh thyme sprig
*4 cups fresh baby spinach
*1 tablespoon fresh lemon juice
*1/4 teaspoon salt
*1/8 teaspoon black pepper

Directions

1. Bring 1 3/4 cups broth to a boil in a medium saucepan. Add orzo; cook 10 minutes or until done. Drain.
2. While orzo cooks, heat a large saucepan over medium heat. Add oil to pan; swirl to coat. Add carrot, celery, onion, and chicken; cook 3 minutes, stirring constantly. Stir in remaining 2 1/4 cups broth, 1 1/4 cups water, parsley, and thyme; bring to a boil. Reduce heat; cover and simmer 10 minutes or until vegetables are tender. Discard herb sprigs. Add orzo, spinach, juice, salt, and pepper; simmer 1 minute.

Mr. S Birthday Feast 2012- Tuna Poke

First Course of the feast is Tuna Poke. This is our favorite appetizer at all time and it is very easy to make. The most important thing is to get very fresh sushi grade tuna and marinate it at least an hour to 2 before serve.


Ingredients
*1/4 cup chopped green onions
*1 tablespoon low-sodium soy sauce
*1/2 teaspoon grated peeled fresh ginger
*1 1/2 teaspoons peanut oil
*1/2 teaspoon dark sesame oil
*1/2 pound sushi-grade tuna, cut into (1/2-inch) cubes
*1 garlic clove, minced
*3 piece wonton wrap


Directions
1. Combine the first 7 ingredients in a medium glass bowl. Cover and chill 2 hours.
2. Heat 1/2 cup oil in a sauce pan. Cut wonton wrap into 1/2. Drop wonton wrap one by one in hot oil for around 30 seconds on each side or until golden. Serve crispy wonton wrap with Tuna Poke.

Mr. S Birthday Feast 2012

It's another year of Mr. S Birthday Feast. Every year, I would make a multiple courses meal to celebrate Mr. S's birthday. Click here to see Mr. S Birthday Feast 2011.

Menu for Mr. S Birthday Feast 2012:
Tuna Poke
Chicken-Orzo Soup
Saffron Risotto with Butternut Squash
Crab Cakes with Tarragon Aioli
Maple-Gingerbread Pots de Crème

Mr. S's birthday was on a Wednesday, so I spent around 1 hour the night before to prep some of the food, including roasting the butternut squash, marinate the crab cake and making the tarragon aioli. Then I spent around 2 1/2 to 3 hours on Wednesday to prepare the meal.

Mr. S Birthday Feast -- Bread Pudding

I had only 3 hours to make the Mr. S’s birthday feast so I decided to use the slow cooker that I got during Christmas to make bread pudding. I think this recipe doesn’t taste as good as the baking version of bread pudding that I made before, but it is easy to make.


Ingredients
*8 fresh farm eggs, beaten
*4 cups milk
*2/3 cup sugar
*1 teaspoon cinnamon
*1 teaspoon vanilla extract
*6 cups dry French bread cubes
*2/3 cup raisins

Sauce
For the sauce:
*1 cup granulated sugar
*1/4 cup (1/2 stick) butter, melted
*1 egg, beaten
*½ cup milk
*2 teaspoons pure vanilla extract
*1/4 cup rum

Directions
1) In a mixing bowl, beat together the eggs, milk, sugar, cinnamon and vanilla. Place the dry bread cubes and raisins in the slow cooker. Pour the egg mixture over the bread. Cover; cook on High for 2 1/2 - 3 hours.
2) Whisk all sauce ingredients in a small bowl. Pour sauce on cooked bread pudding.

Mr. S Birthday Feast -- Braised Lamb Chop

Since I was young I have never liked lamb. I am not sure if it was because the lamb didn’t taste good or if it was because I was very picky. The first time I made lamb was last year before our trip to Egypt and Jordon. I wanted to get used to the taste of lamb before the trip so I wouldn’t be surprised by the flavor. After a couple of attempts at home, I think the most important thing is to have fresh lamb meat. Lamb is very easy to cook. The cooking time is less than other meat and it tasted very good without a lot of seasoning. Since this is a special occasion, I made 2 different kinds of lamb dishes for Mr. S’s birthday.


Ingredients
*1 tablespoon olive oil
*1 lemon, zested (about 1/2 teaspoon)
*1 lemon, juiced (about 2 tablespoons)
*2 tablespoons finely chopped fresh oregano leaves, or 2 teaspoons dried oregano
*2 tablespoons minced garlic
*1/2 teaspoon salt
*1/4 teaspoon freshly ground black pepper
*8 (4-ounce) lamb loin chops, trimmed of all visible fat

Directions
1) In a small bowl stir together the first 7 ingredients. Put the lamb chops in a sealable plastic bag and pour the marinade over them. Move the chops around in the bag so the marinade coats them well. Marinate for 1 hour.
2) Broil the chops for 3 to 4 minutes per side for medium rare.