Monday, May 20, 2013

Meatless, Luscious, Fun - Roasted Potato Salad topped with Ancho Chili Dressing

So...a couple of years ago I volunteered to do a charity event... This was to be a very upscale evening with chefs and restaurants from around the city. The party was to be held in a beautiful in-town home, and each room in the downstairs was to be shared by two chefs. We met and pulled names out of the hat to see who we would work side by side with for the affair. And my partner was, (drum roll), Ted's Montana Grill!!!! Not exactly who I would have picked, but as always, I try to make the best of any opportunity.

Ted's Chef was a lovely guy and very friendly. A Seasoned Chef, he had been all over the country opening up the restaurants and had great stories to tell. He was serving a bison slider. I created this potato salad recipe to add color and variety to the lonely little burger. Of course - it's healthy too.

Its a Friday Four recipe, I've used in class, heck I've even blogged about it before, but when I served it up at Taste Club last Saturday night it was so good I had to pass it on again!

Roasted Potato Salad topped with Ancho Chili Dressing

Ancho Dressing:
3 TB Freshly Squeezed Orange Juice
2 Tsp Dijon Mustard
2 Tsp Ground Cumin
2 TB Orange Zest
1 TB Honey or Pomegranate Molasses
1/2 Tsp Ancho Chile Powder*
1/3 – ½  Cup Extra Virgin Olive Oil
Sea Salt and Black Pepper

In a jar, shake the orange juice, mustard, cumin, zest, honey, and chile powder together, add in the oil and taste for salt and pepper.

Roasted Potato Salad:

3 TB Dijon Mustard
2 TB Extra Virgin Olive Oil
1 TB Italian Seasoning*
2 Garlic Cloves, Minced
4 LB Red Potatoes, in Eighths
12 oz. Broccoli Spears, Lightly Steamed
3 Roasted Red Peppers, in Strips
4 Carrots, Shredded
3 oz. Calamata Olives, Chopped
1/8 Cup Cilantro, Chopped
1/8 Cup Parsley, Chopped
Sea Salt and Black Pepper

Step One Preheat oven to 425F. In a bowl, whisk together mustard, oil, Italian seasoning, and garlic. Add potatoes and toss until coated.

Step Two Spread potatoes in one layer on sheet pan. Roast 20 min. Lower heat to 350F, roast, about 10 min. or until browned and cooked through. Cool.

Step Three In large bowl; toss potatoes, broccoli, peppers, carrots, olives, cilantro, and parsley with the dressing until well coated. Season with salt and pepper.

Ancho Chiles are a dried, reddish brown, heart shaped and wrinkled pepper with a wonderful sweet hot flavor. (Almost fruity flavor.) If they are fresh they are called poblanos.

Italian Seasoning is typically made from a combination of marjoram, oregano, basil, savory, thyme and rosemary. You can make your own by combining your favorite Italian spices.

No comments: