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

Southwestern Chicken Skillet

SOUTHWESTERN CHICKEN SKILLET

(This was delicious! I made several changes, as noted in parentheses. For the coating, I used chili powder, ground cumin, garlic powder, onion powder, and a pinch of lemon pepper, salt-free.

*Update: Now I double the sauce).

INGREDIENTS:

1/2 cup prepared salsa (I used a lower-salt medium salsa)
1 tablespoon Dijon mustard (I used less - didn't measure, was approximately 2 tsp)
1 teaspoon chili powder (I probably used more - didn't measure)
1 teaspoon ground cumin (didn't measure - probably used less)
1/4 teaspoon salt (I omitted it)
2 teaspoons olive oil (I used 1 Tbsp)
4 small boneless skinless chicken breasts (I used medium-sized, about 1 1/2 lbs)
2 garlic cloves, minced (I used garlic powder in the coating instead)
1 cup wisconsin monterey jack cheese or monterey jack pepper cheese, shredded (I used sharp cheddar, thinly sliced)
2 tablespoons chopped green onions or cilantro (I used 4 green onions, sliced)

DIRECTIONS:

1. Combine salsa and mustard. Set aside.
2. Sprinkle chili powder, cumin and salt over chicken. (I used chili powder, cumin, garlic powder, onion powder, and pinch of lemon pepper, salt-free).
3. Heat oil in a large nonstick skillet over medium heat. (I heated over medium/high).
4. Add chicken and garlic; cook 5 minutes. Turn chicken over. (I browned chicken 2 1/2 minutes per side on medium/high, then lowered heat to medium).
5. Spoon salsa/mustard mixture over and around chicken.
6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
7. Sprinkle cheese and green onions or cilantro over chicken. (I sprinkled green onions over after plating the dish).
8. Continue cooking 1-2 minutes or until cheese is melted. (I covered the pan to melt the cheese faster - used thin slices).

4 servings.

Edited from Recipezaar

http://www.recipezaar.com/223623

 
Citrus Green Bean Salad (also in T&T)

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

 
Carrot Rapee

CARROT RAPEE

INGREDIENTS:

1 pound carrots, peeled and finely shredded
1/4 cup fresh orange or carrot juice (I used fresh orange juice)
1/4 cup balsamic vinegar (I used about 2 1/2 Tbsp)
2 teaspoons Dijon mustard
1 tbsp. chopped fresh ginger
2 tbsp. canola oil (I used extra virgin olive oil)
1/4 cup chopped fresh Italian parsley (First time I used fresh mint, second time I used a combination of fresh mint, parsley, and cilantro)
1 cup currants (I omitted these)

DIRECTIONS:

1. Place the carrots in a colander to drain for 1/2 hour. (I omitted this step).

2. Meanwhile, in a small mixing bowl, whisk the juice, vinegar, mustard, and ginger. Drizzle in the oil.

3. Transfer the carrots to a medium mixing bowl, add the dressing, and toss well. Add the parsley and currants and toss well. Cover and chill until ready to serve.

Serves 6

From "Great Good Food" by Julee Rosso
posted by Debbie in GA

 
Not at all. It is very well balanced. Not overly curry, mustard or honey.

It blends very nicely. You will like it.

 
Cranberry Mustard

Date: Tue, 23 Oct 2001 16:47:21 GMT
From: Carianna in WA (@207.149.220.146 ())

ISO: Dawn/Sandiego REC: Cranberry Mustard for you smileys/smile.gif
(I was afraid we'd get archived above)
This is great on turkey sandwiches - but I
like it on ham too. It's a pretty pink color.

3/4 c. yellow mustard seeds
1 1/2 c. cider vinegar
1 1/4 c. dried cranberries
3 T. honey
1 t. salt

Combine mustard seeds, vinegar and
cranberries in a non-reactive bowl and soak
for 48 hours, adding additional vinegar if
necessary to keep seeds covered with liquid.

Scrape mixture into a food processor and
process until mixture turns creamy flecked
with seeds and bits of cranberry. Add honey
and salt. This process can take anywhere
from 3-4 minutes. Add additional vinegar if
desired to make it creamy. It will thicken
slightly upon standing.

Keeps indefinitely, refrigerated.

I originally got this recipe from a mustard
page somewhere on the internet, but I'm
sorry to say I no longer remember where.
I've used it for a couple of years now, and
it's one of my favorite mustards.



Alert us of bad posts.
Responses
1. Carianna, this sounds fantastic. i think a batch is in the works for
tomorrow, thanks a bunch! nt (lisa)
2. Thanks Carianna! My mother-in-law will adore this. NT (Dawn/SanDiego)
3. quick question, do you use sweetened cranberries or plain? nt (lisa)
1. Lisa, I always use Craisins (cause I can get them at Costco) but I'm sure
either would work >> (Carianna in WA)
1. thanks, i can't wait to try this! nt (lisa)
4. Thanks Carianna. I work for a cranberry grower so new cranberry recipes are
appreciated! (nt) (AGM/Cape Cod)
5. Carianna, this recipe came from..... (Judy in Mass)
1. Thanks for the source Judy - I do remember that when I originally printed
it out >> (Carianna in WA)
6. Made this last year for Christmas gifts . . . it was great . . . (NT)
(magnolia in chicago)

 
Glazed Pork Loin with Mustard and Brown Sugar

GLAZED PORK LOIN WITH MUSTARD AND BROWN SUGAR
-Ellen Wright author of “Around the Table: Easy Menus For Cozy Entertaining at Home”

This is the most delicious braised pork because of the combination of
ingredients: mustard, brown sugar, and prunes. The pork loin is larded with
prosciutto, which gives it a terrific flavor. I learned this recipe 40 years ago
from the classic French cookbook by Simone Beck, Simca’s Cuisine. Beck served it
with Boston Lettuce Gratinée because the combination is perfect, and I
always do, too.

Makes 10 servings.

INGREDIENTS
2 cups beef broth
18 medium-size pitted prunes
One 5- to 6-pound pork loin, boned, rolled, and tied (ask your butcher to do
this)
1/4 pound prosciutto, cut into 3- to 4-inch-long x 1/2-inch-thick strips
1/2 cup Dijon mustard
2/3 cup firmly packed dark brown sugar
2 tablespoons canola oil
2/3 cup bourbon
Salt and freshly ground black pepper to taste
1 teaspoon dried thyme
1 teaspoon dried sage
4 sprigs fresh parsley
1 teaspoon cornstarch, dissolved in 2 tablespoons cold water
1 bunch watercress, stems removed, for garnish

DIRECTIONS
Preheat the oven to 375F. Heat 1 cup of the broth in a medium-size saucepan. Add
the prunes, remove from the heat, and set aside. Using a sharp knife or long
skewer, push the prosciutto strips into the center of the loin lengthwise. Do
this from both ends, as they won’t go the whole length of the loin. When you
slice the braised loin, you will have prosciutto in each slice.

Paint the pork loin with the mustard. Place the brown sugar on a plate and roll
the loin in it to coat evenly.

In a Dutch oven over medium heat, heat the canola oil. Brown the meat on all
sides, taking care not to let it scorch. Pour the bourbon over the meat. Using a
long match and being watchful of hanging hair and loose sleeves, light the
bourbon and let it burn out. Add the remaining 1 cup broth, cover, and place in
the oven.

After 1 hour, turn the meat and season with salt and pepper. Wrap the thyme,
sage, and parsley in a piece of cheesecloth to make a bouquet garni and add to
the pot. Reduce the oven temperature to 350F, cover, and cook for 1 hour more.
About 10 minutes before the end of the cooking time, add the prunes and their
soaking liquid.

Transfer the pork loin and prunes to a warm platter and set aside. Strain the
juices through a fine-mesh strainer and place in a medium-size saucepan over
medium heat. Add the cornstarch mixture and cook, stirring, until thickened, 4
to 5 minutes.

Slice the pork loin and return to the platter with the prunes. Decorate the
edges of the platter with the watercress. Make sure to include some of the
watercress when serving the pork and prunes; it’s a cold and crunchy addition.
Serve the gravy on the side.

Ellen’s Tips:
Some butchers will lard the pork loin with the prosciutto for you; ask them to
cut the ham into finger-szied strips. It’s a great help if they do.
Allow the meat to cook slowly. If you try to rush it using high heat, it will be
tough.

BOSTON LETTUCE GRATINÉE
A vegetable dish that is hard to figure out turns into a conversation piece. No
one seems to know what’s inside. Is it broccoli, zucchini, spinach? The lettuce
gives it a light and refreshing taste. It goes well with any meat, and I think
it’s a great luncheon dish because it is light, like a quiche. I learned to make
it many years ago from Simone Beck’s Simca’s Cuisine. You can make this even
easier by doing a lot of the prep the day before.

Makes 10 servings

INGREDIENTS
1/2 cup (1 stick) butter, softened
1 3/4 cups plain dry bread crumbs
8 to 10 small heads Boston lettuce
1/3 cup minced shallots
1 cup cold milk
4 large eggs, lightly beaten
3/4 cup grated Swiss cheese
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper, to taste
3 tablespoons minced fresh parsley leaves, for garnish

DIRECTIONS
Preheat the oven to 375F. Using 2 tablespoons of the butter, grease the bottom
and sides of a 1 1/2-quart mold. Line the bottom with waxed paper and grease it
with 1 tablespoon butter. Dust the inside of the mold with 2 tablespoons of the
bread crumbs and knock out the excess. Set aside.

Trim and wash the lettuce and separate the leaves. Drop the leaves into a pot of
boiling water until they wilt, 3 to 4 seconds. Remove from the water using a
slotted spoon, rinse under cold running water, and drain. Finely chop and set
aside in a colander to drain completely. Cover tightly with plastic wrap and
refrigerate overnight, if you wish.

In a medium-size saucepan over medium heat, melt 3 tablespoons of the butter.
Add the shallots and cook, stirring, until softened. Add the remaining 2
tablespoons butter and melt. Add the chopped lettuce and cook until there is no
liquid left in the pan, 10 to 15 minutes.

In a large bowl, soak the remaining bread crumbs in the milk for 3 to 4 minutes,
then mash with a fork. Add the eggs, Swiss and Parmesan cheeses, cream, and
lettuce mixture and fold together. Add the nutmeg and season with salt and
pepper.

Spoon the mixture into the mold, leaving a 1-inch space at the top.
Place the mold in a larger pan with 2 inches of water. Set the pan in the oven
and bake until golden brown and puffed, about 40 minutes. Make sure the gratinée
is set-firm in the center and pulling away slightly from the sides of the pan.
Remove from the oven and let cool slightly. Unmold onto a warm serving plate.
Spoon some sauce from the pork loin over the top and decorate with the parsley.

Ellen’s Tips:
After rinsing the lettuce in cold water, I use my dish drainer to drain it.
The process of cooking the gratinée in another pan filled with water is called a
bain-marie, or water bath. It is a gentle poaching process.
The way to divide and conquer this workload is to wilt and chop the lettuce,
grate the cheese, and measure your ingredients the day before, then assemble the
gratinée at the time of baking.

 
REC: Whole-grain mustard rolls ( I love these )

These are really good, especially eaten with cheese smileys/smile.gif

Total time: 1 hour, plus rising time

Servings: 2 dozen rolls

Note: These rolls can be prepared up to 3 days in advance, or weeks in advance and frozen.

2 cups whole milk

6 tablespoons butter ( 3/4 stick), divided

1/4 cup plus 2 tablespoons maple syrup, divided

2 packages (4 1/2 teaspoons) active dry yeast

3 cups unbleached flour

3 cups whole wheat flour

2 teaspoons sea salt

1/2 cup whole-grain mustard

1. In a small saucepan over medium-high heat, warm the milk until bubbles begin to form around the edges. Remove the pan from the heat, add 4 tablespoons (half a stick) butter and one-fourth cup syrup and cool until the butter has melted and the mixture is warm to the touch (about 110 degrees). Stir in the yeast and allow to sit until the mixture is bubbly, 5 to 10 minutes.

2. Meanwhile, place the flours and salt in the bowl of a standing mixer fitted with a dough hook and combine over low speed; alternatively, whisk together the flours and salt in a large bowl.

3. Stir the mustard into the bubbly yeast mixture, then slowly pour the mixture into the flour while mixing over low speed, until the flour is incorporated.

4. Mix the dough until it is soft, smooth and elastic, about 5 minutes in a mixer and 10 minutes by hand. Add a little flour as needed if the dough is too moist. Turn the dough out onto a lightly floured board or surface and knead for a minute or so. Place the dough into a large buttered bowl, turning the dough so the surface is lightly coated with butter. Cover the bowl with a towel or loosely with plastic wrap and allow to rise in a warm place until doubled, 1 to 1 1/2 hours.

5. Line 2 baking sheets with buttered parchment paper. Punch down the dough and divide it into 24 pieces. Roll each piece into a smooth ball and place the balls on the parchment, spreading them out in even rows on the two sheets. Cover loosely with buttered plastic and allow to rise in a warm place until almost doubled, about 1 hour.

6. Preheat the oven to 400 degrees. Melt the remaining 2 tablespoons butter and mix together with the remaining maple syrup to form a glaze. Brush the rolls evenly with the glaze and place the trays in the oven. Bake the rolls until golden brown, about 15 minutes, rotating the trays halfway through for even baking. Remove from the oven and place the rolls, still on the parchment, on racks to cool completely.

7. Store the cooled rolls in sealable plastic bags for up to three days at room temperature, or freeze for up to one month. Reheat the rolls (at room temperature) on a tray in a 350-degree oven for 3 to 5 minutes before serving.

Each roll: 165 calories; 6 grams protein; 28 grams carbohydrates; 2 grams fiber; 4 grams fat; 2 grams saturated fat; 10 mg. cholesterol; 322 mg. sodium.

(The Los Angeles Times)

 
Mustard Cheese Wafers

MUSTARD AND CHEESE CRACKERS

From Gourmet, January 2003 (epicurious.com)

Active time: 25 min Start to finish: 3 hr

1 stick (½ cup) cold unsalted butter, cut into tablespoon pieces
½ lb. Swiss cheese, coarsely grated (2¼ cups)
1 cup all-purpose flour
3 tablespoons Dijon mustard
2 teaspoons dry mustard
1½ teaspoons mustard seeds
1 teaspoon salt

Blend butter and cheese in a food processor until almost smooth. Add remaining ingredients and pulse until just combined. Divide dough between 2 sheets of wax paper and roll each half into an 8-inch log. Freeze, wrapped in wax paper and then foil, until firm, 1 1/2 to 2 hours.

Preheat oven to 350°F.

Cut 1 log crosswise into 1/4-inch-thick slices and arrange 1 inch apart on 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are golden brown, about 15 minutes. Transfer crackers to a rack to cool. Repeat with remaining dough.

Makes about 5 dozen.

 
Roasted Split Chicken with Mustard Crust from Jacques Pepin looks wonderful.

Roasted Split Chicken with Mustard Crust

4 Servings
Mustard Crust
•
2 tablespoons chopped garlic
•
2 tablespoons Dijon mustard
•
2 tablespoons dry white wine
•
1 tablespoon soy sauce
•
2 tablespoons olive oil
•
1 teaspoon Tabasco hot pepper sauce
•
1 teaspoon herbes de Provence
•
1/2 teaspoon salt
•
1 chicken (about 31/2 pounds)
•
Fluffy Mashed Potatoes
For the crust: Mix all the ingredients in a small bowl.
Preheat the oven to 450 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to flatten it. Using a sharp paring knife, cut halfway through both sides of the joints connecting the thighs and drumsticks and cut through the joints of the shoulder under the wings as well. (This will help the heat penetrate these joints and accelerate the cooking process.)
Put the chicken skin side down on a cutting board and spread it with about half the mustard mixture. Place the chicken flat in a large skillet, mustard side down. Spread the remaining mustard on the skin side of the chicken. Cook over high heat for about 5 minutes, then place the skillet in the oven and cook the chicken for about 30 minutes. It should be well browned and dark on top.
Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes on each of four warm dinner plates and place 2 pieces of chicken on each plate. Pour some juice on the mashed potatoes and chicken and serve

http://www.kqed.org/w/morefastfoodmyway/recipes.html#204

 
Curious - too funny! I watched this several nights ago and my boss is bringing me lavendar

so I can make this for us this week for lunch one day. I am not that big of a fan of chicken but it just looked SO wonderful. And I am going to try that smoked salmon pizza for a party this Saturday but I think I am going to play with it a little more - some fresh dill and finely grated lemon zest. I just have to find a nice lavosh or similar bread or recipe to make some.

 
LOL, this is a perfect recipe for me. Thanks for posting.

I bought mustard in all colors and varieties when I was on holiday two weeks ago, so this recipe is right up my alley. smileys/smile.gif

 
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