The perfect holiday dish: Pomegranate and Mint Lamb Chops. The ruby-red Pomegranates and bright green mint combo make this really festive, don’t you agree?

The lamb rib chops I use in this recipe are  “Frenched.” Frenched means the meat is cut away from the end of the rib or chop so that part of the bone is visible. Not only does this make the chop look deliciously elegant, it also helps the meat cook evenly.

This Pomegranate and Mint Lamb Chop recipe is gluten-free and paleo-friendly… and incredibly easy to pull together. I used my Hamilton Beach® Stack & Snap™10 Cup Food Processor to make the marinade, which includes pomegranate syrup or molasses (which you can find at Whole Foods, Trader Joe’s or ethnic markets).

Here’s a link to this delicious recipe, perfect for this time of year… (or on the grill this summer!).

And just in case you missed it… here’s how to open a pomegranate, without staining everything in site!

Rosemary asks: Why all the hoopla surrounding Hatch Chiles?

Like anything in the food world that has a limited run, many people are drawn to the exclusivity and somewhat snobbish appeal of being part of a coveted gastro experience: think black French Périgord truffles or Copper River salmon.

But you’ve asked what are Hatch Chiles and why all the hoopla. One of the most unique qualities of these meaty peppers is that you can find them with varying heat levels… from mild to extremely hot. You really can’t say that about most chile peppers, can you?

Hatch Chiles are grown only in southern New Mexico’s fertile Mesilla Valley, where the soil is rich in nitrogen and minerals. Sun soaked days and cool desert nights help these chiles develop their intense earthy flavor. They are extremely rich in Vitamin C.

Hatch, New Mexico, is the epicenter for these chiles, which come into season in August and September. If you find yourself in this part of the world at this time of year, you’ll find chiles being roasted 24/7, Hatch Chile contests, and even a parade (which will be held this weekend! August 30^th to be exact!)

Roasting Hatch Chiles brings out their vibrant, hearty flavor. After roasting, the chiles are peeled… that’s when the excitement begins: what type of enchantment can I (and you!) create? This year I bought Melissa’s Hatch Chile Cookbook to find even more wonderful ideas!

Growing up in West Texas, I can remember my parents making an annual pilgrimage to New Mexico to buy huge bags of the chiles (25 lbs. or more!), which they would then roast, freeze and use the rest of the year. Maybe that’s why I’m so partial to Hatch Chiles… so many wonderful childhood memories of family, food and fun.

Sooo… get a move on. If you hurry, you can still make the parade!

Hatch Chile Roasting Begins

The chiles are loaded into huge propane-fueled roasters.

The chiles are tumbled in the roaster so their skins blister evenly.

The chiles darken as their skin blisters.

Almost ready... the chiles are completely blistered and roasted.

Roasted and ready to be loaded into dark plastic bags for steaming.

After the Hatch Chiles steam, they are peeled and ready!

Seafood Gumbo is the perfect example of a melting-pot dish.

The recipe starts with a roux*, which originated in France. Choctaw Indians donated the filé powder. The Spanish contributed tomatoes from South America. The Germans offered up sausage. West African slaves introduced okra.

You can see why there are so many recipes for gumbo… seafood or otherwise.

Gumbo is a great weeknight meal. Add or subtract the shellfish, depending on what’s available in your market. But, peeled and deveined shrimp are a must if you are going to give the gumbo some depth. This recipe has okra so you won’t need the filé powder (which acts as a thickener like the okra).

My Seafood Gumbo recipe is built around one I learned from my good friend Chef Emeril Lagasse, and another I found in the Charleston Receipts Cookbook, which my pal DB gave me for Christmas…

Like I said… gumbo is truly a group effort!

*Roux is a thickening agent made of equal parts of fat (like butter) and flour. It is the basis of many sauces.

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Kevin asks: We picked up a box of kitchen gadgets at a garage sale and found this. My wife says it’s an artist’s paint mixer. Looks like an egg poacher to me.

Well… first of all, Mama commends you for being “green” and recycling. It’s less expensive than buying new (obviously) and you’ll likely make amazing discoveries.

Like this porcelain escargot plate. “Escargot,” as in cooked snails swimming in warm garlic butter, with crusty French bread on the side. (Escargot is a French word and is actually a generic term for edible snails.)

The divots in the escargot plate hold the snail in its shell during cooking, serving and eating. It helps if you have escargot tongs to hold the shell while using an escargot fork to lift the snail out before popping it in your mouth.

Dig around in that box you got at the garage sale… maybe you’ll find some more escargot accouterment.

Mama’s eaten escargot (yummy-pie!), but never prepared it at home… she certainly doesn’t have any of those fancy-do escargot dishes. Which leads me to only one thought:

That must have been one helluva garage sale…