Last Saturday I had the privilege to attend the Sizzle Showdown Finale at Macy’s Herald Square, hosted by Macy’s Culinary Council. Macy’s spent all spring searching for the best grillers in America to compete for the ultimate prize here in New York City. It was a fun day of watching six top grillmasters compete to win $10,000 and take home the title of Grilling Guru! The judges were celebrity chefs Johnny Iuzzini and Todd English – two guys who clearly know a thing or two about great food.
It was a hot, sunny day in the city and the audience was packed with fans there to cheer on their favorite Grilling Guru to victory. The contestants had an hour to make their dishes. Everyone did an amazing job and the food looked incredible! Here’s what they made:
1. Sarah M. – Grilled Chicken Stuffed with Herb Goat Cheese and Prosciutto
2. Sonya G. – Pesto Citrus Prosciutto Grilled Shrimp with Mandarin Orange Grilled Red Pepper Fruit Salsa
3. Devon D. – Crab Sliders with Firecracker Chow & Avocado Tartar Cream
4. Mary S. – Pork & Beef Braids with Charred Apple-Mango Reduction on Grilled Kale
5. Sherri W. – Grilled Thai Lamb Loin Chops
6. Jack S. – Steak and Potato Sliders with Basil / Gorgonzola
Johnny Iuzzini and Todd English certainly had a tough job at the Sizzle Showdown – all of these Grilling Gurus made delicious looking food ! In the end, the chefs decided that Sherri W. was the winner.
I talked to Sherri after the show and she was thrilled to be named Macy’s Great American Grilling Guru! And lucky for you, I have her winning recipe to share with you.
Ingredients
- 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
- 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
Instructions
- 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.
- 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.
- Add remaining marinade to cooked Asian egg noodles. Toss to coat well. Serve lamb loin chops and baby zucchini over seasoned Asian noodles.
Notes
Recipe from Sherri W. of Crestview, FL, winner of Macy's Culinary Council Sizzle Showdown
I had such a great time at the Sizzle Showdown with my friend Connie from URBAN BAKES. We loved seeing the grillers in action, smelling all that delicious food, watching the celebrity chefs do their thing, and seeing Sherri W. win $10,000!
I am a member of the Everywhere Society and Everywhere has provided me with compensation for this post. However, all thoughts and opinions expressed herein are my own.
Oh my!! This looks like a fun day!! So jealous i missed out. The lamb recipe sounds delicious. No wonder she won!!
We missed you so much!!! We need to get you to NYC soon! Doesn’t that lamb sound great?? I would put that marinade on anything!
Looked like such a fun event! And these Thai lamb chops sound great!!! Did you get to taste any of the contestants food? …cus that would be awesome!
It was really fun! I didn’t get to taste any of the food, but the smells were amazing!!!