Curious about cooking with mustard

W

whipappeal

Guest
i was wondering if anyone here has any recipes that incorporates mustard. and plus now that Thanksgiving is almost approaching i was wondering if anyone here uses mustard like Grey Poupon Mustard in some of their favorite Thanksgiving recipes.

 
Food and Wine has a recipe or two. I rec'd their T/day recipes this AM but don't have anymore

I would suggest googling Food & Wine recipes with mustard and see what comes up...

 
Only Maille in my house. REC: Mustard Tarragon Chicken

Whoops, where did it go?

Been making it for years and last week made it with boneless, skinless chicken thighs. H thought it was something entirely new, as he loves the dark meat. He just loved it and had 2 extra helpings.

Now I have to find the recipe.

Okay here it is. Now I add more mustard, and I add more tarragon and use only fresh, cuz it's good that way. And I do think it works better with the drumettes, or whatever they're called. I just tossed them in seasoned flour and into the saute pan for a couple of minutes per side. Then baking was only about 15 min.

Dijon Mustard Chicken (An old, old recipe from my dusty archives)

1/4 c. flour
4 large whole chicken breasts, deboned or not
1 t. salt 2 T. butter
1/4 t. pepper 2 T. Veg oil

Mix flour with s&p. Dredge chicken. Saute chicken in skillet with butter and oil until golden. (10 Min)

Arrange in bottom of lightly-buttered casserole


Sauce:

3 T. butter
3/4 c. chicken stock
3 T. flour
1 t. salt
3 +T. grainy Dijon mustard (Maille please!!)
1 ½ c. milk
1 t. dried or preferably 2 T. fresh chopped tarragon

Melt butter in saucepan. Whish in flour and mustard. Continue whisking untill bubbling. Whisk in rest of ingredients. Cook, whisking constantly until mixture thickens and bubbles for 1 minute.

Bake at 350, covered, until chicken is tender (30 min).

 
REC: Chicken Diable

Chicken Diable
Serves 2

1 lb chicken pieces (your choice dark or white)
2 Tbsp butter
2 Tbsp honey
1/4 cup Dijon mustard
1 Tbsp (at least) curry powder
1/2 tsp salt

Preheat oven to 350. In a shallow baking dish, arrange chicken pieces in one layer.

In a small saucepan (or in microwavable bowl), melt butter. Stir in honey, Dijon, curry to taste and salt. Pour over chicken, turning pieces to coat well.

Cover and bake for 45 minutes. Uncover and bake, basting frequently, 20 minutes longer, until chicken is golden. Serve with rice.

 
REC: Mustard Roasted Chicken Legs

Mustard Roasted Chicken Legs
Serves 4

4 chicken legs
1/3 cup mustard with horseradish
1/2 cup dry bread crumbs
2 Tbsp sesame seeds
2 Tbsp butter, melted

Preheat oven to 450. Lightly oil a shallow baking dish.

Pat chicken dry and season with salt and pepper. Coat with mustard.

Combine crumbs and sesame seeds in a pie plate; season with salt and pepper. Coat chicken with crumb mixture and put in baking dish. Drizzle with butter.

Roast, basting a few times but not turning, until golden brown and cooked through, 20 to 25 minutes.

Nice on a bed of simply dressed arugula.

(The original recipe says to turn the legs once, but I've always found the breading stays behind.)

 
REC: Parsnips in Maple Mustard Sauce

(OK, not a lot of mustard, but it's noticeable.)

Parsnips in Maple Mustard Sauce
Serves 2

2 Tbsp pure dark maple syrup
1 tsp Dijon mustard
2 Tbsp butter, cut into bits
2 large parsnips (about 1/2 lb), peeled and cut into 3- by 1/4-inch sticks

In a microwave-safe shallow baking dish, combine syrup, mustard, butter, and salt and pepper to taste. Add parsnips and toss to coat well. Microwave, partially covered, at High power for 10 minutes or until parsnips are tender.

 
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