Impress your guests with a memorable dish



Nationally acclaimed nutritionist and chef Pam Smith joins Gayle Guyardo, host of the national health and wellness show Bloom, with a dish that’s sure to wow your guests this holiday season.

Australian lamb tenderloin in a pecan crust
With Smokey Gouda Grits, Caramelized Brussels Sprout Leaves
and pomegranate icing
For 4 people

The savory, crispy crust contrasts deliciously with the tender rosy red meat of these savory little fillets, and the oatmeal, Brussels sprouts and pomegranate frosting are sensational additions to seasonal superfoods.

8-12 Australian lamb fillets
1 tbsp. extra virgin olive oil
Creole seasoning, or kosher salt and freshly ground black pepper
4 tbsp. Dijon citrus frosting, recipe follows
Pecan crumble, recipe follows
Smokey Gouda Grits, the recipe follows
Caramelized Brussels sprout leaves, following recipe
Pomegranate molasses, home or purchased
Fresh herbs or microgreens, for garnish

1) Place the oven rack in the center of the oven and heat the oven to 400 ° F.
2) Dry the lamb fillets and season with Creole seasoning, or salt and pepper. Heat 1 tbsp. oil in a 12-inch ovenproof pan over medium-high heat until hot. Add the lamb to the pan and sear, turning once, until both sides are golden brown, about 2 minutes per side. (Since the kidneys are so small, only grab the top and bottom; you don’t need to worry about the sides.)
3) Brush each loin evenly with Citrus Dijon Glaze then, using tongs, roll the loin in the pecan crumble, pushing it down gently, then return to the pan.
4) Place the skillet in the hot oven until the crumble is golden and an instant-read thermometer inserted into the thickest part of a loin reads 125 ° F to 130 ° F for medium doneness. , 2 to 4 minutes for fillets or 130 ° F for 135 ° F for medium. Transfer the lamb to a cutting board and let stand for a few minutes.
5) To serve, place Smokey Gouda Grits on a plate. Cut the lamb fillets on the bias and place 4 to 6 pieces on the oatmeal. Sprinkle the plate with the caramelized Brussels sprouts leaves.
6) Sprinkle pomegranate molasses around the plate and garnish with fresh herbs or microgreens

Dijon citrus marmalade
4 oz. Orange marmalade or candied apricots with fruit
1 tbsp. Dijon’s mustard
1 C. Creole seasoning

1. Mix all the ingredients well and store in the refrigerator.
Pecan crumble
2 tbsp. extra virgin olive oil
½ cup Panko seasoned breadcrumbs
1/4 cup finely chopped pecans
4 garlic cloves, finely chopped
1/2 tsp. Creole seasoning
2 tbsp. fresh parsley, finely chopped
2 tbsp. fresh mint, finely chopped

1. In a small cast iron skillet, heat the olive oil. Add breadcrumbs and cook until golden, then add pecans, garlic and seasoning, sautéing lightly.
2. Add the herbs and mix.
3. Store in an airtight container.

Smoked Gouda Oatmeal
2 tbsp. olive oil
2 shallots, minced or 1/2 cup diced red onion
1/2 cup red peppers, diced
1 tbsp. jalapeño pepper or 1 chipotle pepper in Adobo, seeded and minced
2 fresh garlic cloves, chopped (1 teaspoon)
1 1/2 tsp. Creole seasoning
3 grilled fresh corn on the cob, cut off the cob
32 ounces of 1% milk
8 ounces of coarse grain or polenta (like Bobs Red Mill)
4 ounces of goat cheese, crumbled
8 ounces of grated smoked Gouda cheese
1/4 cup chopped fresh herbs (flat leaf parsley, cilantro or chives)
1 C. hot sauce, like Cholula

1) In a saucepan, heat the oil; add shallots and chopped peppers and sauté until translucent.
2) Add the garlic, Creole seasoning and corn, cook for 30 seconds. Add milk and cook until simmering, do not boil.
3) 3) Stir in the oatmeal and continue to stir with a cooking spatula until the mixture comes off the sides of the pan. Remove from the heat and stir in the cheeses and herbs. Add additional seasonings or hot sauce to taste. Use immediately.

Caramelized Brussels Sprout Leaves
1 pound Brussels sprouts, trimmed, leaves separated
1 tablespoon of olive oil
1 teaspoon of Creole seasoning, or salt and pepper and 1 tablespoon of grated lemon zest
1/4 cup grated Parmesan or pecorino

1) Place a rimmed baking sheet in an oven to heat to 400 degrees.
2) Toss the Brussels sprout leaves with the oil and seasoning and roast until the leaves are crisp and caramelized around the edges, 10 to 12 minutes. Sprinkle with Parmesan or pecorino.

Bloom broadcasts in 40 markets across the country, with a reach of approximately 36 million homes, and in Puerto Rico, the US Virgin Islands and Madison, WI.

You can watch Bloom at the Tampa Bay weekday market at noon on WTTA: Spectrum 1006; Frontier 514; DirecTV 38; Flat 38; Comcastez 43 and search for Bloom early in the morning on WFLA News Channel 8.

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