We certainly enjoyed a variety of curry and other dishes during our time in Chennai, India. This has a mild flavor and the coconut certainly compliments the shrimp. Because shrimp cooks so quickly, this is perfect dish for a weeknight meal.
Pan-Seared Turkey Breast with a Saffron Cream Sauce
Turkey is something that is very versatile and served year-round in many places where we have traveled, but here in the United States it seems to be reserved for holidays. For this particular recipe, we chose to use a deboned turkey breast with the skin on. We also seasoned it with saffron, which certainly reminded us of our time in Morocco.
Heat the olive oil in a cast-iron skillet to medium-high heat
Add the turkey to the skillet skin-side down and reduce the heat to medium
Cook for about 15 minutes until the skin is crispy and then flip the turkey breast over
Continue cooking until the internal temperature reaches 160 degrees
Remove the turkey from the pan, tent with aluminum foil and let rest while completing the sauce
Add the shallot to the skillet and cook for a minute and then add the garlic and cook for a minute longer or until the shallot is tender
Use a half cup of the broth to deglaze the skillet using a spoon and then add the rest of the broth and saffron. Bring to a boil and simmer for about 10 minutes.
Add the cream, salt, and pepper. Cook for another minute or two
Cut the turkey into single serving portions, pour the sauce over the turkey and serve with angel hair pasta
We enjoy having many different varieties of lamb dishes, especially during our travels, whether it be leg of lamb, lamb biryani, rack of lamb, or in this case lamb chops. Some people find lamb to be a little “gamey”, but we enjoy the robust flavor and it can stand up to a variety of spices. This is a simple recipe and yet it is quite delicious. The key to lamb is to ensure that you get the temperature right because if it is over-cooked, it can become dry, but if it isn’t cooked to mid-rare it can be chewy. We served ours with oven roasted red potatoes and brussels sprouts, which made for perfect accompaniments. You can substitute dry herbs for the fresh herbs, but use fresh herbs if at all possible as it will taste much brighter. Many people have to have mint jelly with their lamb, but if you try this more savory version, you might never go back to the mint jelly. This recipe serves 2 people.
Mustard and Herbs
INGREDIENTS
4 Lamb Chops (about 1 lb)
1/8 cup Dijon Mustard
1/2 tbsp Minced Garlic
1 tbsp Fresh Rosemary – finely chopped
1 tsp Fresh Thyme
2 tbsp Vegetable Oil
Salt and Pepper to taste
Marinating the Lamb Chops
INSTRUCTIONS
Combine the mustard, garlic, rosemary, and thyme in a bowl and thoroughly mix. Salt and pepper both sides of the lamb chops. Smother all sides of the lamb chops with the mustard and herb mixture, cover, and put in the refrigerator for an hour. Remove from the refrigerator and let sit at room temperature for another 30 minutes in order to finish marinating and so that it cooks more evenly. Heat a cast-iron skillet over medium-high heat. Add the vegetable oil and then cook the lamb chops for 4 to 5 minutes on one side, then flip. Cook for another 3 to 4 minutes and then set the chops on their fat side (assuming that they are 3/4 to 1 inch thick) for another couple of minutes. Cook until the internal temperature is 135 degrees Fahrenheit.
Cooking the Lamb Chops in a Cast-Iron SkilletLamb Chops with Roasted Red Potatoes and Brussels Sprouts
