Lamb Rib Chops, Mint Sauce


Another classic food pairing – lamb with mint sauce.


Mint Sauce:
Heat equal parts rice wine vinegar and water to a boil. Add honey and a splash of tamari (soy sauce) to taste. Finish by adding finely chopped fresh mint.


Lamb Rib Chops – Cut from the Rack, Cooked to Medium with a Nice Crust:

  • Brush the cold chops with olive oil, season with salt and pepper.
  • Place them in a heated pan on medium-high heat for 4 minutes on each side.
  • Place the pan in a 400 degree oven for 4 minutes.
  • Let rest before serving.
Ladle mint vinegar sauce on to the plate, then place the lamb on top. Garnish with mint sprig.
China Pattern: Spode, Regency Series “Jasmine”
Made in England, pattern first introduced c. 1825

Wilted Baby Spinach with Dates, Bacon & Mushrooms


The addition of dates to the classic combination of spinach with mushrooms and bacon, makes this recipe extraordinary.

1/4 c. chopped onions
2 lb. sliced mushrooms
1/2 lb. chopped bacon
1/2 c. chopped dates
1/4 c. olive oil
1/2 c. rice vinegar
1 t. salt
1 T. pepper
2 lb. spinach

  • Sauté bacon, onion and olive oil until golden brown
  • Add mushrooms, cook 1 minute
  • Add dates, vinegar, salt and pepper until warm
  • Toss with spinach


Cook’s Tip: By adding more or less spinach, you can either serve this as a salad, topped with Cambozola cheese perhaps, or as a side dish to a main course, as pictured above.

Recipe by Chef Michael Shafer of Depot Restaurant. Thanks, Chef!

You can visit here for more of the Chef’s fabulous recipes.

Cha Gio

Cha Gio: Imperial Rolls also called Vietnamese Spring Rolls


We enjoyed our Cha Gio at the tiny, six table restaurant Nam’s Red Door in San Pedro, California where the menu hasn’t changed one bit in over 30 years.


Chopped pork, crab meat, black mushrooms, cellophane noodles and Asian spices wrapped in rice paper, then fried.


To assemble: wrap the spring roll in a lettuce leaf, add cucumber, mint, and cilantro, then dip in nuoc mam and, if fond of heat, add the ubiquitous Chili Garlic Sauce.
Beverage pairing: Cold Vietnamese Beer “33” Export

Also try:
Mi Xao Ga – crispy egg noodles topped with chicken and vegetables

And for dessert:
Bánh Flan

Caramel custard became part of Vietnamese cuisine through the French colonization of Vietnam. The Vietnamese way is to steam the custard as opposed to the French method of cooking in a bain-marie. Delicious, very light and fluffy.

Ăn nào! Bon appétit !