Mary’s Memo #2224

      On one of our trips to New York, we ate at Food Network star Bobby Flay’s Mesa Grill and left the restaurant with a copy of the Mesa Grill Cookbook. Mary Ann made a recipe from the cookbook recently: Roasted Asparagus and Mushroom Salad with Toasted Pecans, Blue Cheese and Red Chile-Mustard Vinaigrette. Her presentation looked just like the colored photograph with whole stalks of roasted asparagus resting on mesclun green-roasted mushroom mixture. It was delicious but a little on the labor intensive side to fix. Instead, I cut the spears in thirds to roast. Vinaigrette called for ancho chile powder but I used regular chili powder to save money although McCormick ancho chile powder is available at Chief and Rays. Original recipe called for several kinds of mushrooms that add to the cost so I limited the kind I used in my adapted version.


20 medium spears fresh asparagus, trimmed and cut into thirds1 lb. cremini and button mushrooms, cleaned and coarsely chopped1/4 cup olive oilKosher salt and freshly ground pepper to taste4 oz. mesclun or baby greens torn into bite-size piecesRed Chili-Mustard Vinaigrette4-oz. crumbled blue cheese1/4 cup pecans, toasted and coarsely chopped     Preheat oven to 425 degree F. Spread out the asparagus and mushrooms on separate baking sheets and drizzle each with 2 tablespoons oil and season with salt and pepper. Place the mushrooms on bottom rack of the oven and the asparagus on the top rack. Roast asparagus until crisp cooked, about 8 minutes, depending on size of stalk (medium stalk preferred instead of thin). Roast mushrooms, stirring once, until golden brown, 20 to 25 minutes. Remove from the oven and let cool slightly. Combine mesclun greens, asparagus and mushrooms in a large bowl. Toss gently with enough of the vinaigrette to moisten. Sprinkle with cheese and toasted pecans.

Red Chili-Mustard Vinaigrette:
1/4 cup red wine vinegar1 heaping Tbsp. Dijon mustard1 Tbsp. chili powder2 tsp. honeyKosher salt and freshly ground pepper1/2 cup canola oil     Whisk together the vinegar, mustard, chili powder,
honey, salt and pepper. Slowly whisk in the oil until emulsified or very thick. Dressing can be made ahead of time and refrigerated.
Source: Bobby Flay's Mesa Grill Cookbook recipe.

     I don’t know what I did before rotisserie chickens because they do save a lot of time when I need cooked chicken for a recipe. Remember that it’s easier to strip a rotisserie chicken as soon as you bring it home if you’re planning to use it in a recipe.
     If you don’t imbibe replace wine with 1 cup of apple juice or chicken broth.

6 Tbsp. melted butter, divided4 cups cubed sourdough bread (Pepperidge Farm preferred)1/3 cup Parmesan cheese2 Tbsp. fresh chopped flat leaf parsley2 medium sweet onions, sliced thin(1) 8-oz. package sliced mushrooms1 cup white wine (same amount of apple juice or chicken broth can be used)(1) 10-3/4-oz. can Healthy Request cream of mushroom soup4-oz. jar chopped pimiento, well drained2-1/2 cups cubed rotisserie chicken     Toss 4 tablespoons melted butter with sourdough
bread cubes, parsley and Parmesan cheese; set aside. Sauté onions in remaining butter in large skillet over mediumhigh heat. Cook 15 minutes or until golden brown, stirring frequently. Add mushrooms and sauté for 5 minutes. Whisk together wine, mushroom soup and pimientos and add with chicken to onion-mushroom mixture. Cook 5 minutes, stirring  constantly. Spoon into lightly buttered 9-inch square baking dish. Top with croutons. Bake in preheated 400 degree F oven for 15 minutes or until croutons are golden brown. Recipe makes 4 servings.
Source: Adapted from January 2006 Southern Living
recipe. Download PDF of Memo #2224

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