richard-in-cincy
Well-known member
My notes:
For my sake, please ignore the word duck in this recipe. Lowly chicken thighs will do just fine…
Taking advantage of large boneless, skinless thighs on sale, I divvied up the chicken to fit my 11” heavy-duty fry pan. I nearly doubled the recipe by using 21 oz. and froze the rest (22 oz.) for another meal. I used Creole mustard, fresh squeezed orange juice, and 2 TBS. of evoo. It took 20 minutes to reduce the sauce. I served it with long grain brown rice that I wrecked. I forgot the cardinal rules of don’t stir or lift the lid! Think of it as “what goes in there, stays in there…” I learned this when making jambalaya and the rice turned out great. Although that recipe said to only make 3-4 turns from the bottom for the duration of cooking. Nevertheless, the rice was edible and I also served frozen peas and pearl onions.
This was my first tasting of Creole mustard. It’s very unique – not hot, but a bit spicy and very good. I’d love to top some Hebrew National hot dogs (my fav) with this stuff!
Does anyone have recipes for the mustard? I still have a lot left.
http://www.epicurious.com/recipes/food/views/5665
For my sake, please ignore the word duck in this recipe. Lowly chicken thighs will do just fine…
Taking advantage of large boneless, skinless thighs on sale, I divvied up the chicken to fit my 11” heavy-duty fry pan. I nearly doubled the recipe by using 21 oz. and froze the rest (22 oz.) for another meal. I used Creole mustard, fresh squeezed orange juice, and 2 TBS. of evoo. It took 20 minutes to reduce the sauce. I served it with long grain brown rice that I wrecked. I forgot the cardinal rules of don’t stir or lift the lid! Think of it as “what goes in there, stays in there…” I learned this when making jambalaya and the rice turned out great. Although that recipe said to only make 3-4 turns from the bottom for the duration of cooking. Nevertheless, the rice was edible and I also served frozen peas and pearl onions.
This was my first tasting of Creole mustard. It’s very unique – not hot, but a bit spicy and very good. I’d love to top some Hebrew National hot dogs (my fav) with this stuff!
Does anyone have recipes for the mustard? I still have a lot left.
http://www.epicurious.com/recipes/food/views/5665