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Rosh Hashanah Recipe from Surreal Gourmet Bob Blumer


A native Montrealer, Bob Blumer currently lives in the Hollywood Hills in the shadows of the Hollywood sign but is constantly globe-trotting for his many TV shows. He is the creator and host of Food Network’s The Surreal Gourmet and Glutton for Punishment, and the host of World’s Weirdest Restaurants.

He is also a cook book author and illustrator. The San Francisco Chronicle called his first book The Surreal Gourmet: Real Food for Pretend Chefs (Chronicle Books, 1992) “an instant classic and possibly the wittiest and most sensible how-to cookbook of the decade!” Three years later, Bob proved that anyone, even with a dysfunctional kitchen and mismatched place settings, can throw a killer dinner party with The Surreal Gourmet Entertains: High-Fun, Low-Stress Dinner Parties for 6 – 12(Chronicle Books, 1995). Unceremoniously thrust onto the talk show circuit, Bob made more than 400 TV appearances on three continents, including all major U.S. network morning shows.

As a chef, Bob transforms common ingredients into wow-inspiring dishes through the whimsical presentations and unusual cooking methods that are his trademark. He is one of today’s most imaginative food personalities. Whether poaching salmon in a dishwasher or concocting recipes in his own Pee Wee’s Playhouse-like kitchen, his artful approach to cooking combined with his confidence-inspiring instructions and contagious enthusiasm have given him a loyal following.

Bob has broken or established seven food-related Guiness World Records, and his books and shows have won many awards around the world.

Sending greetings from sunny California, Bob wishes all MAZON supporters a healthy, happy, and yummy (with his delicious recipe below) Rosh Hashanah surrounded by family and friends.

Recipe image

RECIPE: Pomegranate-Glazed Macadamia Rack of Lamb

Salt & pepper
Olive oil
4 3-rib sets of lamb chops
1 cup pomegranate molasses (available in specialty stores and East Indian stores)
2 cups macadamia nuts, crushed

Season chops with salt and pepper. In a sauté pan over medium-high heat, add 1 tablespoon olive oil and sear racks on all sides for approximately 3 minutes per side, or until browned. Let cool.

Brush racks generously with molasses, then roll in nuts.
Preheat oven to 400°F

Bake racks standing upright for approximately 15 minutes, or until cooked to your desired degree of doneness. Let rest for 5 minutes. Then slice between the ribs to separate chops.

Yield: Serves 4

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