New Zealand Lamb with Pomegranate Chimichurri

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Spring is almost in full bloom, and thus my dinner plates are depicting a seasonal shift! Brighter colors abound from salad to entrée to dessert, and especially in my addictive chimichurri sauce. During my weekly run through Whole Foods Germantown, I've discovered a New Zealand grass-fed lamb loin. It's beautifully marbled, mild flavored, completely natural (no growth hormones or antibiotics--ever), and pairs well with bright colors, too. Whether for Sunday supper on the patio or an Easter gathering, I highly recommend this dish as the spotlight of your springtime introduction! And if you're in Memphis or Germantown, tell them that Caramelized sent you.

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Makes 4 servings

2 pounds New Zealand lamb loin chops 2 tablespoons canola oil Salt and pepper 1 tablespoon fresh rosemary 1 tablespoon fresh mint leaves 1 cup Italian parsley leaves 6 cloves fresh garlic, minced 1/4 teaspoon red pepper flakes 1 tablespoon pomegranate seeds 1/8 cup red wine vinegar 1/2 cup olive oil

1. Preheat oven to 400 degrees. Remove lamb from refrigerator and allow to reach room temperature, about 30 minutes.

2. Meanwhile, pulse rosemary, mint, parsley, and garlic in a food processor until coarsely chopped. Place in a small bowl and whisk in in red pepper flakes, vinegar, and olive oil. Cover and allow to sit at room temperature for at least one hour before serving.

3. Heat canola oil a large, oven-safe skillet over medium high heat. Season lamb loins with salt and pepper, and add to skillet face-down. Sear on each side for 2-3 minutes, ensuring a grilled exterior on each side.

4. Place skillet directly in preheated oven and continue to cook for approximately 8 minutes. Remove from oven and allow juices to settle, approximately 5-10 minutes.

5. Add pomegranate seeds to chimichurri, stirring well. Plate lamb with a spoonful of chimichurri, grilled bread and vegetables.

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This post is made possible by Whole Foods Germantown. Thank you for being supportive of my sponsors!

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Gnocchi with Lamb Sausage and Kale

During a wine-and-dine Porcellino's Passport to Oregon experience last week (write-up is coming soon!), I couldn't stop staring at the restaurant's back wall, boasting butcher cuts and homemade pastas and gelatos. I was fantasizing the next dinner party.

Fast-forward a few days, and I'm enjoying Porcellino's duck prosciutto with goat cheese, luscious Oregon red wine, and Barese lamb sausage over their fresh-made baby gnocchi. It was heavenly and quite special, considering 80% of ingredients were locally sourced and prepared. I encourage supporting the local butchers, bakers and culinary artists in your community; they make dinner at home that much more delicious and that much more valuable.

Makes 4 entrée servings

1 pound gnocchi 1 teaspoon olive oil 1 shallot, diced 4 cloves garlic, minced 1 pound Italian lamb sausage (from Porcellino's), casings removed 1 pinch crushed red pepper 1/4 cup red wine 10 cups kale, roughly chopped Salt and pepper 1/4 cup parmesan cheese, plus extra for garnish

1. Heat oil over medium heat in a large skillet. Add shallot and sauté until soft, approximately 4 minutes. Add garlic and sausage and, with a wooden spoon, break down into bits. Continue to sauté until sausage is browned, about 5 minutes.

2. Add kale and red wine, seasoning with salt and pepper. Toss until kale is bright green and wilted.

3. Meanwhile, cook gnocchi in salted boiling water until al dente, about 3 minutes. Reserve 2/3 cup pasta water when draining.

4. Add gnocchi to sausage and kale mixture, as well as enough pasta water to create a thin sauce. Remove from heat. Add cheese and a bit of extra olive oil. Serve immediately with extra parmesan.

Inspired by Bev Cooks

Spice It Up

In honor of this Sunday, let's spice things up...in the kitchen. I've consistently craved the additive tastes of sriracha and wasabi on my plate, especially in a bowl of ramen during this cold week in Memphis. Click through a few of my favorite red-hot finds, and let me know how you best prefer to cook or entertain with an extra kick...

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And to serve tonight...

ANGEL HAIR WITH TOMATO, GARLIC & RED PEPPER Makes 2 Servings

1/2 pound fresh angel hair 1/2 cup cherry tomatoes, halved 1/6 cup extra virgin olive oil 2 cloves garlic, sliced 2 tablespoons fresh parsley, chopped 1/4 teaspoon red pepper flakes 1/4 cup fresh grated parmesan

1. Heat olive oil in a medium skillet over medium heat. Add garlic, red pepper flakes and parsley, stirring until fragrant, approximately 2 minutes. Add tomatoes, stirring occasionally for 2-3 more minutes.

2. Meanwhile, bring a medium pot of water to a boil and cook fresh pasta for 3 minutes, until al dente. Drain pasta, reserving 1/4 cup pasta water.

3. Immediately add hot pasta to skillet. Stir in reserved water until sauce is combined. Add cheese, and toss to coat pasta. Serve immediately.

A Galentine's Grilled Cheese Party

Grab your ladies, and grab the cheese. It's time for a grilled cheese party that will make your guests melt in satisfaction (and style)! If you're a fan of Galentine's Day -- whether or not you have a man on your arm -- this party setup is a perfect platform for celebrating. As hostess, I like to provide the staples -- sourdough, multigrain, brioche, and multiple cheeses -- but invite your guests to bring their most creative grilled cheese topping. Basil pesto, fig jam, prosciutto, caramelized onions, arugula, avocado are just a few ideas.

If your group is feeling crafty, cheesy Valentine's cards with headlines such as "Brie Mine" and "You're a Gouda Friend" are an absolutely adorable gesture. Of course, chilled rosé or champagne will add an extra level of fanciness.

Watch the following video (by Noah Glenn) for step-by-step grilled cheese party instructions...And cheers to a cheesy gathering!

[embed]https://youtu.be/z-LMoIWjO_4[/embed]

(featured image via joy the baker)

No-Filler Jumbo Crab Cakes

No filler? No problem. I'm fairly reluctant when I see crab cakes on a menu (with the exception of Clark's in Austin) for fear of disappointment in the crab-to-crumbs ratio. I seek excellence when it comes to a crab cake, as the sweet shellfish is immeasurably best when not tampered with too much. My version celebrates the crab with herbs and just enough fresh breadcrumbs to hold the cakes together. Serve atop an arugula salad or alongside roasted vegetables. No filler, but much satisfaction.

Makes 6 servings

2 pounds jumbo lump blue crab meat 1/2 cup mayonnaise 3 teaspoons seafood seasoning 6 scallions, finely chopped 3 tablespoons fresh basil, chopped 2 large eggs Black pepper 4 tablespoons fine fresh bread crumbs Olive oil

1. Gently over the crabmeat to remove any shells, and set aside. Preheat oven to 400 degrees.

2. Mix together mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat gently mix together. Sprinkle bread crumbs over the crab and continue to mix. Divide mixture into 6 parts and mold cakes with your hands. Do not rinse hands between mixing and forming the cakes.

3. Refrigerate the cakes for 30 minutes. Then, paint the crab cakes with olive oil and sear on a griddle top until lightly golden brown on both sides. Carefully flip to ensure the crab cake do not fall apart.

4. Place the pan in the oven for approximately 5 minutes. Serve immediately with an aioli of your choice.

adapted from food network

Triple Mushroom and Cipollini Gnocchi

With meetings and events and travels, I have hardly taken a breath to spend quality time over the stove, prepping and plating meals of my imagination. Thus, New Years Day posed my ultimate opportunity. I gathered gorgeous recipe rip-outs and jotted-down notes, ventured to the grocery and prepared five plates. No, they did not go together; yes, each was wonderful. My mother was my sous chef--I miss spending routine nights with her in the kitchen--and we had a few friends over to taste the large quantities of food. Among these dishes was a triple mushroom gnocchi, which requires attentive handling and extra time for caramelizing. Sure, a quick sauté will satisfy; though the extra thirty minutes yield naturally sweet undertones and a fragrant kitchen you'll never forget.

As I stood over the range with my wooden spoon that evening, oblivious to time or schedule, I realized the reason for Caramelized. The blog is about unleashing those extra moments--the commonly forgotten step or the seemingly unnecessary break--that bring out the most treasured moments (and meals, too). Time is precious. So, let's allow ourselves to spend extra time in that invigorating novel, or on that "never-ending" walking trail, or at that relative's home we're ready to escape. Who knows--the sweetest moments might arise from such extra focus. I'm confident they will.

Makes 6 servings

2 pounds mixed mushrooms, sliced into 1-inch pieces (I prefer baby bella, shiitake and trumpet) 1 pound cipollini onions, peeled and quartered 4 cloves garlic, minced 1 tablespoon butter 1 tablespoon olive oil 1 pound gnocchi 1 pound shrimp, sautéed in olive oil (optional, for main course topping) Kosher salt and pepper Italian parsley, to garnish Shaved parmesan, to garnish

1. Heat olive oil in a large saucepan over medium-high heat. Add garlic and continuously toss until fragrant, approx. 30 seconds.

2. Add onions and mix, caramelizing for approximately 10-12 minutes. Onions should be translucent yet hold their shape.

3. Add butter and, upon melting, add mushrooms. Turn heat down to medium and toss occasionally, caramelizing mushrooms for 15 minutes. Season with salt and pepper.

4. Meanwhile, bring a medium pot of salted water to a boil. Add gnocchi and cook for 3 minutes (or according to package instructions). Drain and add gnocchi to mushroom medley. Stir until gnocchi is golden brown and crisped, approx. 3 minutes. See image above for visual guidance.

5. To serve, plate gnocchi with shrimp, a sprinkle of parmesan and Italian parsley.