Appetizer: steamed little neck clams
This is super easy to do. Buy live clams and let soak in plenty of water for at least half a day. Change water a few times during the course. When ready to cook, put clams in a plate, drizzle with oil and garnish with sliced scallion and ginger. Steam, after the water boils, for about 9 minutes. Serve/eat when hot.
Entrée: braised lamb chops with beets
French restaurants do good lamb chops. Not sure where I got the “inspiration” of this recipe but it’s also very easy to do.
First turn on the oven to 400 degree. In the meantime, in a heated pan, add oil and brown the lamb chops, on both sides. Once done, take the lamb chops out. Add the cubed beets into the pan immediately. Sauté a few minutes. Then scoop out the beets and put them in an oven-safe container. Leave the lamb chops on top. Bake while covered for 15 minutes.
Dessert: butter pecan ice cream with honey oats cereal with almond
Love the crunch of it. A bit too sweet for my liking though.
