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GOLDEN VALLEY, Minn. – Macy's Glamorama fashion show is not all about clothing and accessories. There is also delicious food and drink to enjoy!

Kristian Bailey, Macy's Senior Regional Executive Chef, came by KARE Saturday to share a recipe that she created for the Macy's Passport Presents Glamorama after party.

Romesco with Grilled Lamb chops

Romesco:

2 garlic cloves

1 large shallot, cut in half

¼ cup olive oil

1 roasted and peeled tomato (grilled then peeled)

1 roasted, peeled and seeded jalapeno (grilled then peeled)

3 piquillo peppers (or 1 large roast red pepper, peeled and seeded)

1 cup marcona almonds

1 ounce sherry vinegar

¼ cup Italian parsley

1 piece firm white bread, about ¾-inch-thick

a little water to run the blender

kosher salt to taste

Directions:

Add the garlic and shallot to the oil in a very small saucepan on low heat; cook until very soft and tender. Drain, and reserve the oil for other use.

Add the tomato, jalapeno, piquillos, garlic, and shallot to the blender, puree until smooth. Add all other ingredients into a blender, pulse until smooth but a little bit chunky, adding a tablespoon of water at a time if needed to run the blender. Season with salt.

Lamb:

New Zealand Lamb Lollipops, marinade and grilled for a few minutes on either side.

Marinade:

1 cup fresh flat-leaf parsley, finely chopped

2 tablespoons fresh oregano leaves

2 tablespoons garlic, minced

2 teaspoons crushed red pepper flakes

3 tablespoons red wine vinegar

½ cup olive oil

kosher salt

Directions:

Put the parsley, oregano, garlic, pepper flakes, and vinegar into a blender or food processor and process to a coarse paste. Use a rubber spatula to scrape the mixture into a bowl or other container and stir in the oil. Season to taste with salt. Let sit for at least 1 hour before serving. Reserve some of the marinade. The chimichurri can be refrigerated in an airtight container for up to 2 weeks.

Spoon a little romesco down on a platter; place all the chops in a line sitting on the romesco, dribble a little of the reserved marinade over it.

Customers who would like to get an advance taste of some of the Glamorama cocktails being provided at the event can visit the Oak Grill. $1 from each Glamorama cocktail will go to Children's Cancer Research Fund.

Tickets range from $75 to $300. They can be purchased through the charity by calling 952.893.9355, Ticketmaster, or by visiting www.macys.com/glamtickets. To get more information about Michelle Bernstein or Macy's Culinary Council, visit www.macys.com/culinarycouncil.

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