Wednesday, May 29, 2013

Turkish Lamb Chops with Rice Pilaf

Lamb chops are one of the easiest cuts of meat to cook up either on an indoor grill or out. Make sure the chops haven't previously been frozen and are fresh. 

The only seasonings needed to flavor the chops are already in your pantry! 


  • 1 tablespoon Sea salt
  • 1 tablespoon Fresh cracked pepper
  • 1/2 tablespoon Granulated garlic or garlic powder
  • 1/2 tablespoon Sumac *
*if you don't have sumac, don't worry just omit!


Lay out the chops and just sprinkle the sea salt, cracked black pepper, garlic, and sumac on both sides of the chops. Place in refrigerator for 4-6 hours.

When ready to grill, take out the chops and let them come to room temperature for at least 30 minutes. You do not want to throw cold chops (or steaks) on a piping hot grill/griddle.

Grill on a piping hot grill for 7-9 minutes per side depending on how well you like your chops.

Turkish rice pilaf is the perfect side or accompaniment to go with the lamb chops. It's also very easy to throw together in a hurry!

  • 1 cup basamati rice or long grain rice
  • 1/2 cup orzo
  • 2 3/4 cups chicken stock
  • 1-2 tablespoons butter or olive oil
  • salt to taste

In a pot on medium heat add butter or olive oil and orzo. Allow orzo to brown for about 5 minutes while stirring. Once the orzo has brown slowly add the chicken stock and salt to taste. Stir and add rice.  Once it start boiling stir a bit and let boil for 2-3 minutes. Then cover and reduce heat to low. After about 20 minutes check to see if all the liquid has evaporated. Let the pilaf steam for another 5 minutes.

Plate up the rice pilaf along with the lamb chops are garnish with chopped parsley and mint. Optional: Grill tomatoes to go along side the meal.


Tuesday, May 7, 2013

Thai Iced Tea

Thai Iced Tea is the perfect drink for spring and summer. It doesn't taste like regular iced tea that we've all grown up with. Instead it has milk as well as a nice blend of spices you wouldn't typically find in ordinary iced tea, and that is exactly what makes Thai iced tea so special.


  • 1/2 cup - 3/4 cup black tea leaves (depending on how strong you prefer tea)
  • 2-3 star anise
  • 5-6 cardamom 
  • 2-4 cloves
  • 6 cups cold water
  • 1/4 cup sugar
  • 1/2 cup condensed milk
  • 1 cup evaporated milk
  • ice


In a medium sauce pot, bring 6 cups of water to a boil. When the water reaches boiling point, toss in tea leaves along with the spices and sugar. Let the water come back and allow it to boil for about 5 minutes. Turn off stove and let tea steep along with the spices until cool. Strain tea. Pour into pitcher and pour in condensed milk. Let tea chill in fridge for at least 4 hours before adding evaporated milk. Pour over ice in tall glasses and serve!

Yields: 6 tall glasses