The Sizzle Showdown with Recipe to Share

 While I do not cook, much less grill -I can appreciate those who can! This past spring, Macy’s launched a contest to find the Great American Grilling Guru.  Contestants from all over the country submitted their original recipes and Macy’s picked three semi-finalists for each region. Those semi-finalists competed in head-to-head competitions - and the winners from each region competed in the final round here in New York City recently for a chance to win $10,000 and a trip to see the 2015 Macy’s Fourth of July fireworks.

Cool! But wait, it was called a "Sizzle Showdown" - and boy, was it hot! Not just the weather, but the competition!  It was a fun day of watching six top grill masters compete for the title of Grilling Guru. The judges were celebrity chefs Johnny Iuzzini and Todd English, members of Macy's Culinary Council.

Here is a breakdown of the contestants and their judged dishes:

1. Sarah M. (Maine) – Grilled Chicken Stuffed with Herb Goat Cheese and Prosciutto
2. Sonya G. (Minnesota) – Pesto Citrus Prosciutto Grilled Shrimp with Mandarin Orange Grilled Red Pepper Fruit Salsa
3. Devon D. (New Jersey) – Crab Sliders with Firecracker Chow & Avocado Tartar Cream
4. Mary S. (Oklahoma) – Pork & Beef Braids with Charred Apple-Mango Reduction on Grilled Kale
5. Sherri W. (Florida) – Grilled Thai Lamb Loin Chops
6. Jack S. (California) – Steak and Potato Sliders with Basil/Gorgonzola

At the end of the one-hour timeframe, the chefs selected Sherri W. as the winner. Woohoo for South NY - ummmm... I mean, Florida!

Here is the winning recipe that I'd love to share with you - I trust you can cook?! :) Enjoy and happy summer!

Grilled Thai Lamb Loin Chops

Serving Size: 2

  • 4 - 6 lamb loin chops, 1 1/2 - 2 inch thick
  • 4 baby zucchini, sliced in half
  • 4 oz. Asian egg noodles, cooked according to package
  • 1/4 cup honey
  • 1 1/2 tablespoon fresh chives, chopped
  • For the Marinade:
  • 2 tablespoon soy sauce
  • 2 tablespoon fish sauce
  • 4 tablespoon water
  • 4 tablespoon olive oil
  • Zest and juice of 1 lime
  • 3 garlic cloves, grated
  • 2 teaspoon galangal, grated
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon Thai basil, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 3 Bird's eye chili, chopped
  1. Blend all the marinade ingredients together and marinade lamb chops and baby zucchini slices with 3/4 of the marinade at room temp for 20 minutes.
  2. Grill lamb loin chops on preheated oiled medium-high grill for 4-5 minutes each side or until medium rare. Baste as you go. Grill baby zucchini for 2 - 3 minutes on each side, or until tender. Allow lamb to rest for 5 minutes; drizzle with honey and top with chives.
  3. Add remaining marinade to cooked Asian egg noodles. Toss to coat well. Serve lamb loin chops and baby zucchini over seasoned Asian noodles.
Recipe from Sherri W. of Crestview, FL, winner of Macy's Culinary Council Sizzle Showdown

I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.

No comments:

Post a Comment

Thanks for visiting! Anything you'd like to add?

Top NYCFG Posts