It was a cold and rainy day. New Jersey teacher conventions meant my teenage daughter was off from school. I took her with me to the Lori Loughlin / Bobby Flay / Hellmann’s event in New York. We walked in and started drooling immediately from all the yummy smells. The appetizers included grilled potato wedges with malt vinegar-tarragon dip. These were my daughter’s favorite – she didn’t even taste the malt vinegar (every other time I try to get her to try it, she makes that UY face). Leave it to Iron Chef Bobby Flay, to find a way to incorporate tangy with creamy. I kept going back to the goat cheese crostini because of the sweet and savory. Even today after looking at the recipe it’s hard to pick out what’s the secret ingredient, because everything worked so well together.
Bobby shared some memories of growing up in New York, including his first job at a pizzeria opening cans and delivering pies. He told us that after running the marathon he was looking forward to having a slice (or two) as a celebratory snack.
Before I post Bobby’s recipe for turkey paella, I have to say that Lori Loughlin did an amazing job as sous chef. I kept reminding myself that years have passed since Uncle Jesse. Lori can now be seen as Debbie Wilson on 90210, and in her personal life she is married to Mossimo with two children. Still, she manages to look beautiful and radiant, even after that workout with the aioli.
OK here is Bobby’s recipe. It’s a beautiful way to serve turkey on Friday after Thanksgiving, and introduce your family to new flavors. The aioli blends spice with smooth, and then glosses up your rice. At my house we might be using leftover “arroz con gandules” as a shortcut, instead of uncooked rice and green peas.
Since this is SabrosoSaturday, I’m going to remind you to check in with MsLatina for recipes shared by our ladies this week.
TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI
6 servings – Prep time: 25 minutes – Cook time: 35 minutes
- 1/4 cup Hellmann’s (R) or Best Foods (R) Real Mayonnaise
- 2 + 1/2 Tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon paprika
- 2 Tablespoons canola oil
- 1/2 pound spicy turkey sausage or pork sausage, cut into slices 1/2 inch thick
- 1 small Spanish onion, chopped
- 2 roasted red bell peppers, cut into thin strips
- 3 cloves garlic
- 1 + 1/2 cups uncooked regular or converted rice
- 3 cups chicken broth
- 1 cup green peas
- 1 pound leftover turkey, finely chopped
- 1/4 cup finely chopped fresh parsley
Combine Hellmann’s (R) or Best Foods (R) Real Mayonnaise, lemon juice, lemon peel and paprika using wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.
Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes until golden brown and just cooked through. Remove to paper-towel-lined plate.
Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic, cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer, covered, 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand, covered, 5 minutes. Gently fold in lemon-paprika aoili and parsley. Season, if desired, with salt and pepper.
Oh yeah, I mentioned a giveaway. How do you feel about a Bobby Flay wooden trivet plus an autographed copy of his Throwdown! recipe book? Over 100 recipes from Bobby Flay and his competitors.
Win this prize package by:
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Within my disclaimer scale, this post rates a CL1 – materials were provided to me free of charge.