The mustard Thread. Please post your best recipes that uses mustard in some way here :-)

E

evan

Well-known member
As you might remember, I bought too much mustard at a farm stand a few weeks back. Too much as in a lot!

I have tried a couple of recipes but I'm looking for more, so please post your best recipes containing mustard here.

 
REC: T&T Grilled Chicken with Rustic Mustard Cream

My DH loved this dish!

The pronounced lemon-pine character of rosemary goes well with olive oil and Dijon mustard, giving this grilled chicken a rustic Mediterranean flair.

Preparation Time: 6 minutes minutes
Cooking Time: 12 minutes minutes
Yield: 4 servings (serving size: 1 chicken breast half and 1 tablespoon mustard cream)


1 tablespoon plus 1 teaspoon whole-grain Dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs (optional)

1. Prepare grill.

2. Combine 1 teaspoon mustard, oil, and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.

3. While chicken grills, combine 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl. Serve mustard cream with grilled chicken. Garnish with rosemary sprigs, if desired.



CALORIES 262 (34% from fat); FAT 10g (sat 1.8g,mono 4g,poly 3g); IRON 1.4mg; CHOLESTEROL 102mg; CALCIUM 25mg; CARBOHYDRATE 1.7g; SODIUM 448mg; PROTEIN 39.6g; FIBER 0.2g

Oxmoor House, APRIL 2009

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1896137

 
I made this recently with some boneless skinless chicken thighs.

I came out so nice and tasty. Served it with rice and a salad. Nice easy dinner.

* Exported from MasterCook *

FIVE INGREDIENT CHICKEN

Recipe By :Gourmet ( I think)
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

1/4 cup Dijon mustard -- thin w/ 3T water
2/3 cup maple syrup
2 teaspoons rubbed sage or ground sage
2 teaspoons curry powder
4 pounds chicken pieces, dark meat is the best -- skinned

In a small saucepan, add all ingredients, except chicken. Stir until sage and curry powder are well-blended. Place chicken pieces in a casserole or baking pan that crowds the chicken a little. Pour mustard sauce over chicken, and place in oven. Bake at 425 degrees, for approximately an hour. Baste chicken every 10-15 minutes with mustard sauce. After about a half hour turn chicken pieces over and baste with mustard sauce. When chicken is golden brown and sauce has separated, transfer chicken to a serving dish and cover with foil to keep warm. Discard the chicken fat that has accumulated in baking pan.

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Mustard Pepper Chicken from Bon Appetit.

MUSTARD PEPPER CHICKEN WITH HERB SAUCE

From Bon Appetit 9/93


2 tbsp. butter
5 shallots, coarsley chopped
5 large mushrooms, quartered
5 tsp. cracked black pepper
1 cup dry white wine
5 fresh rosemary sprigs or ½ tsp. dried
5 fresh thyme sprigs or ½ tsp. dried
2 cups chicken stock or canned broth

8 boneless skinless chicken breast halves
¼ cup Dijon mustard
1 tbsp. whole yellow mustard seeds

½ tsp. minced fresh thyme or ¼ tsp. dried

Mashed potatoes
Steamed green beans


Melt 1 tbsp. of the butter in large skillet over medium-high heat. Saute shallots and mushrooms with 1 tsp. of the pepper until browned, about 8 minutes. Add wine and bring to boil. Add rosemary and thyme and simmer 5 minutes. Add stock, increase heat and boil until liquid is reduced to ¾ cup, about 20 minutes. Strain into saucepan. (Sauce can be made up to 1 day ahead. Cover and refrigerate.)

Prepare barbeque or preheat broiler. Sprinkle remaining 4 tsp. pepper over both sides of chicken. Grill or broil until cooked through, about 5 minutes per side.

Preheat broiler. Brush mustard over chicken. Sprinkle with mustard seeds. Broil until brown, about 2 minutes.

Meanwhile, bring sauce to simmer. Add thyme and remaining 1 tbsp. butter. Whisk until melted.

Divide chicken among plates. Spoon sauce around chicken. Serve with potatoes and green beens

 
My friend Dennis' Hazelnut-crusted chicken with Mustard Cream Sauce

HAZELNUT CHICKEN

½ cup hazelnuts
1 egg
2 tbs. Dijon mustard
4 skinless, boneless chicken breast halves
Salt and pepper
Flour
2 tbs. fine dry bread crumbs
1 tbs. butter
1 tbs. salad oil
2 tbs. dry white wine
½ cup whipping cream


Toast and peel hazelnuts. Let cool slightly.

In a blender or processor, grind hazelnuts. Mix with bread crumbs in a shallow pan.

Beat egg with 1 tbs. of the mustard in a shallow bowl. Season chicken with salt and pepper. Dredge in flour. Dip in egg mixture to coat lightly, then dip in nut mixture.

Melt butter with oil in frying pan. Add chicken and cook, turning once, until browned on both sides and cooked through, about 10-12 minutes. Lift out of pan.

Deglaze pan with wine. Add cream and remaining mustard and boil to sauce consistency.

 
REC: Chef Peppi's Dijon BBQ Pork

Chef Peppi's Dijon BBQ Pork

Recipe By :Lombardo & Bui from Philadelphia Inquirer
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method

1 pound pork tenderloin
2 teaspoons red wine vinegar
1 1/3 tablespoons white wine
2 teaspoons peppercorns -- crushed
1/4 cup vegetable oil
1 teaspoon garlic -- minced
1/4 cup Dijon-style mustard

Trim fat & sinew from pork tenderloin.
Sprinkle with red wine vinegar, white wine and crushed peppercorns.
Mix vegetable oil and garlic together add tenderloin and marinate in refrigerator for 4 hours.
Brush liberally with Dijon mustard.
Grill on medium-high BBQ for 10-12 minutes each side.
Cut into diagonal 3/8-inch slices.

 
Mustard Braised Chicken

MUSTARD-BRAISED CHICKEN

From Bon Appetit, 1/98. A bistro-type dish that goes well with French fries.


3 tbs. olive oil, (total)
2 tbs. minced fresh thyme, (total)
3 tsp. minced fresh marjoram, (total)
1½ tsp. dry mustard
1 tsp. minced fresh rosemary, (total)
1 3½-lb. chicken, cut into 8 pieces

Salt and pepper

1 ½ cups finely chopped onion
2 tbs. minced garlic
1 cup dry white wine
1 cup chicken broth
6 tbs. Dijon mustard


Stir 1 tbs. oil, 1 tbs. of the thyme, 1½ tsp. of the marjoram, the dry mustard and ½ tsp. of the rosemary until a paste forms. Rub paste all over chicken. Transfer to bowl and chill 2 hours or overnight.

Heat 2 tbs. oil in large pot. Sprinkle chicken with salt and pepper. Add to pot and brown on all sides. Transfer to bowl.

Add onion to pot; sauté until tender, about 8 minutes. Add garlic; sauté 2 minutes. Add wine, broth, Dijon mustard, 1 tbs. thyme, 1½ tsp. marjoram and ½ tsp. rosemary to pot. Bring to boil. Return chicken to pot. Reduce heat, cover and simmer until chicken is cooked, about 25 minutes.

Transfer chicken to platter; cover to keep warm. Boil liquid in pot until thickened to sauce consistency, whisking often, about 10 minutes. Season sauce with salt and pepper. Pour over chicken.

 
Bottom of the Bottle Mustard Vinaigrette from Dorrie Greenspan

Scroll way down for the recipe. I have not made this, but the reviews are great. Love the one about the someone's Mom making potato salad dressing in the mayo jar like this, so they thought the only time they could have potato salad was when the mayo was almost gone!

Yummy looking thread!!
Nan

http://doriegreenspan.com/2010/04/last-bit-mustard-vinaigrette.html

 
Chicken Dijonnaise

CHICKEN DIJONNAISE
From The Silver Palate Cookbook (serves 2-4)

1 quartered chicken, 3 lbs
1/3 cup mustard
freshly ground black pepper to taste
1/3 cup vermouth or dry white wine
1/2 cup heavy cream
salt to taste
Coat the chicken with mustard and set in a bowl, covered, for 2 hours at room temperature. Preheat oven to 350 degrees. Arrange chicken, skin side up, in a baking dish. Scrape out all remaining mustard and spread over the chicken. Season lightly with pepper and pour the vermouth around the chicken. Set the dish on the center rack of the oven and bake, basting occasionally, for 40 minutes. Scrape the mustard off the chicken and back into the baking dish. Transfer the chicken to a covered platter and keep warm. Skim as much fat as possible from the juices and put the baking dish over medium heat on top of the stove. Bring to a boil, whisk in the cream, and lower heat, Simmer the sauce for 10 minutes or until thickened (reduce by 1/3) and season lightly with salt and pepper. Taste and correct seasoning.

 
Creole Potato Salad

* Exported for MasterCook 4 by Living Cookbook *

Creole Potato Salad

Recipe By : The Neelys
Serving Size : -1 Preparation Time:
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

3 lbs red potatoes, scrubbed well and cubed
3/4 cup mayonnaise
1/2 cup Creole mustard (recommended: Zatarains)
2 Tbs apple cider vinegar
1 tsp sugar
salt and freshly ground black pepper
1 small Vidalia onion, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

1. Place the cubed potatoes in a large pot of cold salted water. Bring to a
boil. Cook potatoes until they are fork tender. Drain in a colander and let
cool.

2. In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar,
sugar, salt and pepper.

3. Once cool, add potatoes to a large bowl. Add chopped onions, celery, and
garlic. Pour the dressing over the potatoes and mix well. Season with salt
and pepper, if needed.

Recipe Source: The Neelys


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Three-Mustard Potato Salad

* Exported for MasterCook 4 by Living Cookbook *

Three-Mustard Potato Salad

Recipe By : Todd English
Serving Size : 8 Preparation Time: 0:15
Categories : Side Dish Vegetable


Amount Measure Ingredient -- Preparation Method

2 lbs medium red potatoes
1/2 cup plus 2 tablespoons mayonnaise
2 Tbs Dijon mustard
1 Tbs whole-grain mustard
1 Tbs yellow mustard
2 Tbs red wine vinegar
2 Tbs extra-virgin olive oil
1 small red onion, finely chopped
1/2 cup finely chopped roasted red peppers
2 Tbs finely chopped flat-leaf parsley
salt and freshly ground pepper

1. Put the potatoes in a large pot of water and bring to a boil. Cook over
moderate heat until tender, about 25 minutes. Drain and let cool completely,
then cut into 1-inch pieces.

2. In a large bowl, combine the mayonnaise with the mustards, vinegar and
olive oil and whisk until smooth. Add the onion, roasted red peppers and
parsley. Gently fold in the potatoes and season with salt and pepper. Cover
and refrigerate overnight.

Cooking Tip: The potato salad can be refrigerated for up to 3 days. Let
stand for 30 minutes before serving.

Comments: Todd English mixes his creamy potato salad with three different
mustard - yellow, Dijon and whole-grain - to get a complex layering of heat
and flavor. Flecks of roasted pepper, red onion and parsley enliven the
salad as well.

Recipe Author: Todd English


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Dry rubbed mustard ribs. I've not made this, saw it on the Today show this am, Looked interesting

Dry rubbed mustard ribs
Having a cook-out this Memorial Day? Try these tasty recipes
"Munchies" by Kevin Telles Roberts
The trick to grilling good ribs is slow n' low. Also, I rub mustard on mine to keep them really moist. I also like to keep it simple and this dry rub recipe is as simple as it gets.

INGREDIENTS
1 full rack baby back or spare ribs
1 cup yellow mustard
4 teaspoons paprika
2 teaspoons salt
2 teaspoons pepper
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon cayenne pepper



DIRECTIONS
Wash the ribs, pat dry and rub with mustard evenly coating.

In a bowl, mix the paprika, salt, pepper, brown sugar, garlic powder and cayenne pepper. Rub the dry rub on top of the mustard evenly coating the ribs. Wrap up ribs and let marinate for as long as possible, up to 8 hours in a refrigerated place or cooler. Grill until desired doneness.

http://today.msnbc.msn.com/id/37405208/ns/today-today_food_and_wine/

 
Mayonnaise-Mustard-Dill Sauce. A favorite with sauteed fish.

I think this came from Steven Raichlen.

* Exported for MasterCook 4 by Living Cookbook *

Mayonnaise-Mustard-Dill Sauce

1/4 cup mayonnaise
2 Tbs Dijon-style mustard
2 Tbs sour cream
1 1/2 tsp dry white wine
1 1/2 tsp white wine vinegar
1 1/2 tsp sugar
1/4 cup minced fresh dill
salt
freshly ground pepper

1. Stir mayonnaise, mustard, sour cream, wine, vinegar, and sugar in small
bowl until smooth. Stir in dill and salt and pepper to taste. Refrigerate,
covered, 2 to 4 hours to blend flavors.

Recipe Source:

 
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