The hunt for the cookie jar (http://www.apexperformancesystems.com/recipe/00000105) took me three YEARS. The hunt for the winner of the naming contest might take me longer! It's TRUE! I got well over 1000 email entries for Name the Dragon in Drag. I kept every one of them. Now that I want to announce the winner and recognize the person who contributed the name, do you THINK I can find the email?

Nope.

I'm sick about this. I can't tell you how long I've been going through my emails trying to find the right one. I want to thank this person for their creativity and send them a batch of Zola Nuts as a prize, but they have disappeared from my screen!

Our computer system was struck two Fridays ago. (You've probably noticed on the weather channels that the Midwest region of the U.S. is drowning at the moment, and the thunderstorms have been horrific.) I don't think I can blame the lightning though. Most of my email is still intact. I seemingly am missing one critical element: the winner's entry.

This isn't one of those "you must be present to win" things, so just because the entry isn't showing up on my screen, we still have a winner. I just have to find that person.

So, will the true winner of the Name the Cookie Jar Contest please stand up?

"Gorgonzilla."

The winning entry is Gorgonzilla. Such a creative combination of my name and the creature from those 1950s B-Movies. I laugh just thinking about it.

Everyone who comes into my Chicago kitchen asks, "What's THAT!?!" when they see him which, of course, brings a long story of all of the creative entries and the marvelous enthusiasm you all showed in bringing him to life.

So if the real creator of the Gorgonzilla name will just come forward, we can all salute you. EMAIL ME! Again . . . . please: dinnerwithzola@hotmail.com.

Today's recipe goes back to the International Flavors column. One perceptive reader pointed out that, since my husband and I love Southwestern food so much, why didn't I include a Southwestern recipe? It seemed like a real DUH to me. I couldn't believe I had not thought of that myself. So here's one for the grilling days ahead. If it ever stops raining here, I might be able to grill again myself!

Enjoy!

Southwestern Grilled Rib Lamb Chops with New Mexico Roasted Red Chili Cream Drizzle

Servings:
Serves 6

Ingredients:
Olive oil spray
12 - 18 lamb chops, depending on size (You can use loin chops or rib chops. I try to get them 1 inch thick, but you might have to make a special request of your butcher to get them cut that thick.)

Sauce Ingredients:
1 small bag of Frieda's New Mexico dried red chilies (Mild)
1 cup whipping cream
1 Tbl honey
1/8 tsp ground dried chipotle pepper

Instructions:

First tackle the chilies. Cut the stems off and slice them open. Scrape as many seeds out as you can using a knife edge and discard the stems and seeds. (If you've never done this before, use rubber gloves to protect your hands or be very careful not to rub your eyes and be SURE to thoroughly wash your hands after handling the chilies.)

Toss the chilies in a medium sauce pan with enough water to cover them. Bring the chilies to a boil and then simmer them for 30 minutes until they are soft. Pour off almost all of the liquid. Leave about 1/2 cup in the bottom of the pan.

Put the pan off to the side just to cool it down a bit, maybe 10 minutes (or more if you're busy and need the time).

Put the chilies in the blender with the remaining water. The only reason I had you cool it down is, in case you splash, you don't want to burn yourself. Cover and whiz the chilies until they are semi-smooth. Stop blender and add the honey and the chili powder. Add the cream until the sauce is a little thinner than applesauce. Not quite smooth. (Depending on the chilies, you might not use every drop of the cream.)

Store in a closed container in the refrigerator and reheat (don't boil) in a pan or gently in the microwave before serving with the lamb chops. If you take an empty bottle with a pointy end on the top (Remember the old catsup bottles from restaurants? That's what I mean.), you can pour the chili sauce in there, and when you squirt it on the dinner plate (carefully), you can make squiggles or zigzags and look like you work at Frontera Grill or Topolobampo in Chicago. You're a real pro. Serve the extra in ramekins or a gravy boat on the table to pass.

Sprinkle lamb chops with Southwestern spice. Then spray both sides with olive oil spray or brush with olive oil from the bottle. Grill the lamb chops on medium heat. You only need 2 minutes per side for medium rare if the chops are 1 inch thick. You'll be amazed how fast they cook. Have everything else ready to go when you cook the lamb or they will be cold or overcooked while they wait for the other food to be ready. A little crispy on the outside is fine if the grill fires up. Just douse the flames with some water, but don't drown your grill.

Enjoy!

Note: In the April 26 column, I described the cookie jar (http://www.apexperformancesystems.com/recipe/00000105) I found after a three-year search. I then asked readers to help name this rather unique cookie jar.