Bobby Flay’s Holiday Recipes with Hellmann’s Mayonnaise

The last Hellmann’s event turned to me to a devout Hellmann’s fan. I haven’t stopped eating mayonnaise sandwiches since. I seriously can’t stop. All they did was give me a jar of that stuff to take home and my roommates have witnessed me mayoing every meal. I can’t think of any other product I endorse so strongly, if at all. It’s the fucking best mayonnaise.

This time with two jars of mayonnaise

Once again Bobby Flay and Full House’s Lori Loughlin showed us some recipes and tips. Last time was like a corn chip with some mayonnaise on it. This time was some real tasty stuff –Turkey Reuben w/ Thousand Island Coleslaw, Turkey Paella w/ Lemon-Smoked Paprika Aioli and Balsamic-Glazed Stuffed Mushrooms (which were the balls!).

Some interesting notes from the luncheon:
– Bobby Flay will eat pizza after the NYC Marthon run
– His favorite pizza at the moment: Motorino (He knew he’d get trouble for saying that)
– The same company that makes Hellmann’s makes Axe Body Spray (as Simon from Plate of the Day informed me). Maybe that’s why I have such a strong connection to Hellmann’s.
– Mixing mayo into rice (Turkey Paella). That’s an interesting idea. I love mayonnaise!
– Bobby Flay’s #1 tip for holidays meals. Always have a pot of chicken stock available. Used to moisten the meats and for everything else. His restaurants go through tons of it. But what about mayonnaise?

The Stuffed Mushrooms were so good with mayo glaze.

Perhaps I’m going overboard for my love of Hellmann’s and my integrity is now questionable, but I have to say I will aways sell out and shill for mayonnaise. Therefore their recipes (including the mushrooms) after the jump. Maybe next time I’ll show you and Bobby Flay my recipe for Mayonnaise Sandwich.

BALSAMIC-GLAZED STUFFED MUSHROOMS

A Bobby Flay Recipe

6 servings

Prep Time: 15 minutes     Cook Time: 25 minutes

• 20 cremini mushrooms, stems removed and finely chopped
• 2 Tbsp. olive oil, divided
• 2 medium shallots or 1 small onion, finely chopped
• Pinch crushed hot pepper flakes
• 2 Tbsp. finely chopped fresh parsley
• 2 tsp. fresh thyme leaves, chopped
• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
• 2 Tbsp. balsamic vinegar, divided
• 4 Tbsp. grated Parmesan cheese, divided
• 1/4 cup plain dry bread crumbs, toasted

Preheat oven 400°.

Toss mushroom caps with 1 tablespoon oil in large bowl. Season, if desired, with salt and pepper. Arrange mushroom caps in 13 x 9-inch baking dish, stem-side-down. Bake 10 minutes or until golden brown. Remove mushrooms; drain liquid. Return mushrooms to baking dish, stem-side-up.

Heat remaining 1 tablespoon olive oil in 12-inch skillet over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in mushroom stems and cook, stirring occasionally, 8 minutes or until tender. Stir in hot pepper flakes, parsley and thyme. Season, if desired, with salt and pepper. Turn into medium bowl. Stir in 1/4 cup Mayonnaise, 1 tablespoon vinegar, 2 tablespoons cheese and bread crumbs. Evenly spoon mixture into mushrooms.

Combine remaining 1/4 cup Mayonnaise with remaining 1 tablespoon vinegar in small bowl. Season, if desired, with salt and pepper. Drizzle over mushrooms, then sprinkle with remaining 2 tablespoons cheese. Bake 15 minutes or until mushrooms are golden and heated through.

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TURKEY REUBEN WITH THOUSAND ISLAND COLESLAW

A Bobby Flay Recipe

4 servings

Prep Time: 15 minutes     Cook Time: 10 minutes

• 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise, divided
• 1/4 cup finely chopped dill pickle
• 2 Tbsp. ketchup
• 1 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• 2 cups coleslaw mix
• 8 slices rye bread
• 8 slices Swiss cheese
• 1 lb. sliced cooked turkey

Combine 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise, pickle, ketchup, vinegar and mustard with wire whisk in medium bowl. Season, if desired, with salt and pepper. Stir in coleslaw mix; set aside.

Top 4 bread slices with cheese, turkey, coleslaw mixture, then remaining bread slice. Evenly spread outside of sandwiches with remaining 1/4 cup Mayonnaise. Cook sandwiches, in batches, in 12-inch nonstick skillet over medium heat, turning once, 8 minutes or until golden brown.

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TURKEY PAELLA WITH LEMON-SMOKED PAPRIKA AIOLI

A Bobby Flay Recipe

6 servings

Prep Time: 25 minutes     Cook Time: 35 minutes

• 1/4 cup Hellmann’s® or Best Foods® Real Mayonnaise
• 2-1/2 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• 1/2  tsp. paprika
• 2 Tbsp. canola oil
• 1/2 lb. spicy turkey sausage or pork sausage, cut into 1/2-inch thick slices
• 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 lb. leftover turkey, finely chopped
• 1/4 cup finely chopped fresh parsley

Combine Hellmann’s® or Best Foods® Real Mayonnaise, lemon juice, lemon peel and paprika with 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 or 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 and 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 aioli and parsley. Season, if desired, with salt and pepper.

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Photos, recipes and mayonnaise courtesy of Hellmann’s.
More Bobby Flay holiday recipes and tips at www.hellmanns.com