Chef G. Garvin joined the ladies in the kitchen for The Talk Food Festival. He made a mouthwatering meal that showcases his New American Cuisine. Now you can show off to your family with his recipes! Recipes courtesy of G. Garvin.
Grilled Colorado Lamb with Buttered Red Bee Potatoes & BBQ Sauce made with Coca-Cola
2 racks of Colorado Lamb
G Garvin’s Seasoned Salt
2 scallions, 1 chopped and 1 whole
Prepare the grill for indirect cooking. Remove the loin from the rack. Oil the grill grates and place the lamb on the hot side and sear on all sides for 3 to 5 min. Move the lamb to the cooler side of the grill and roast for 12 to 15 minutes, continuously rotating. Remove and let the lamb rest. Then slice on a bias. Sauce with the BBQ Sauce and Garnish with the scallions
To Prepare in an oven
Preheat oven to 375. Remove the loin from the rack. Heat an oven proof Sauté Pan until hot, then add oil. Add the lamb and sear on all sides. Transfer the pan to the oven and roast for 15 to 18 min. Remove and let the lamb rest. Then slice on a bias. Sauce with the BBQ Sauce and Garnish with the scallions.
Buttered Red Bee Potatoes
1 pound of red bee potatoes, cut into small rounds
4 garlic cloves, 2 smashed and 2 finely chopped
2 teas chili flakes
2 tbsp unsalted butter
In a medium Sauce Pan add the sliced potatoes 2 smashed garlic cloves and 1/2 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and cook until the water evaporates and the potatoes are dry. Add the chopped garlic, chili flakes and butter, toss and add the parsley.
Barbecue sauce made with Coca-Cola
2 tbsp canola oil
3 tbsp diced jalapeño
2 tbsp diced garlic
1 diced shallot
3 cups ketchup
1/4 cup chicken stock
1 cup orange juice
1/2 cup molasses
1/4 cup Coca-Cola
1/2 cup brown sugar
1 tbsp liquid smoke
1 tsp garlic salt
In large saucepan add the oil, heat the oil just a little and add the garlic, shallots, jalapeño; sauté for 2 minutes, then add the remaining ingredients. Mix well and bring to a low simmer until sauce is combined.
Check the flavor and adjust the sweetness if you like.
Quinoa Salad with Grilled Pears with Shaved Fennel
1 cup of cooked quinoa (follow package directions)
1 Vidalia onion
1 bulb of fennel
½ pound of rocket arugula
1 head of frisee
1 whole lemon
1 diced shallot
2 ounces EVOO
2 tbsp aged balsamic reduction
Slice the fennel and onion in half and slice wafer thin. In a bowl add the arugula and frisee; mix in some of the fennel and onion. Mix in the shallot and 2 tablespoons of the Quinoa.
For the dressing, to a small bowl add the juice of ½ lemon with 3 tablespoons olive oil and season with salt to taste.
Pour the dressing over the salad and toss, drizzle the balsamic reduction over the top and serve.
Sautéed Bananas & Bourbon with Ice Cream
¼ cup unsalted butter
2/3 cup brown sugar
1 banana sliced on the bias
1 ¼ oz Bourbon whiskey
½ tsp. ground cinnamon
3 scoops premium vanilla ice cream
Melt the unsalted butter in a sauté pan over med-high heat. Caramelize the brown sugar in sauté pan with butter. Add 1 sliced banana to pan and coat with sugar mixture. Remove pan from burner and add Bourbon. Turn flame to high.
Carefully return pan to heat, catching the flame from the burner to flambé
Sprinkle flame with 2/3 tsp. of ground cinnamon
Remove pan from heat
Serve the banana and sauce mixture over 3 scoops of premium vanilla ice cream