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!
Ancho Chili Dressing
Freshly Squeezed Orange Juice
Honey or Pomegranate Molasses
½ Cup Extra Virgin Olive Oil
and Black Pepper
shake the orange juice, mustard, cumin, zest, honey, and chile powder together,
add in the oil and taste for salt and pepper.
Extra Virgin Olive Oil
Potatoes, in Eighths
Broccoli Spears, Lightly Steamed
Red Peppers, in Strips
Calamata Olives, Chopped
and Black Pepper
whisk together mustard, oil, Italian seasoning, and garlic. Add potatoes and
toss until coated.
sheet pan. Roast 20 min. Lower heat to 350F, roast, about 10 min. or until
browned and cooked through. Cool.
broccoli, peppers, carrots, olives, cilantro, and parsley with the dressing
until well coated. Season with salt and pepper.
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
Seasoning is typically made from a combination of marjoram, oregano, basil,
savory, thyme and rosemary. You can make your own by combining your favorite