33 posts tagged “mustard”

Crab Cakes
Recipe courtesy of Robert Duvall
Makes 5 crab cakes

1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Tartar Sauce (recipe follows)
Lemon wedges, for serving

In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers. Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.

Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

Tartar Sauce
1/2 cup mayonnaise
1 tablespoon chopped cornichons
1 tablespoon grated onion
1 tablespoon capers, drained
2 tablespoons freshly squeezed lemon juice
Coarse salt
Freshly ground black pepper

In a small bowl whisk together mayonnaise, cornichons, shallots, capers, and lemon juice. Season with salt and pepper.

Stuffed Pork Tenderloin
Yields 4-6 servings

1 package of 2 tenderloins (about 2 pounds), butterflied
1/4 cup honey
1/2 cup whole-grain mustard
4 tablespoons butter
3 slices whole grain bread, toasted and ground into breadcrumbs in a food processor
2 tablespoons butter, melted
2 boxes frozen spinach, defrosted, drained and squeezed dry
Salt and freshly ground black pepper
1 orange, juiced and 1/2 zested
1 egg, beaten

Preheat the oven 475°F. Butterflying a tenderloin: Trim the silver skin or connective tissue with a very sharp, thin knife. Place the tenderloin on a cutting board vertically then slice through the tenderloin about a 1/3 of the way down the side.

Fold that flap open and give it a light pounding using a mallet or the back of a small sauté pan. Turn the cutting board 180 degrees and slice into the tenderloin 2/3 of the way down on the other side so that it opens up like an accordion or a business letter. Give that side a light pounding, so that the whole tenderloin is flat, rectangular and ready to be stuffed and rolled up. Repeat with other tenderloin. In a small bowl, combine the honey and mustard. In a large mixing bowl, add the breadcrumbs, melted butter, spinach, salt, pepper, orange zest and the beaten egg, stir to combine.

Brush the honey mustard mixture on the inside of the butterflied tenderloins. Spread the spinach mixture evenly over the honey mustard leaving a one-inch border. Roll the tenderloins back up and place them seam side down on a nonstick baking sheet. Coat them with olive oil, salt, pepper and the orange juice, pop them into the oven and roast for 15-20 minutes, or until the internal temperature reaches 140-145°F. Let meat rest, transfer to a carving board, slice and serve.

Chicken Siu Mai
Makes 24

10 ounces skinless boneless chicken, trimmed, patted dry, and coarsely ground
1/3 cup finely diced, peeled, and washed water chestnuts
1/3 cup finely diced bamboo shoots
1/3 cup thinly sliced scallions
2 1/2 tablespoons cornstarch
2 tablespoons White Peppercorn Oil (recipe follows)
2 tablespoons oyster sauce
1 tablespoon peeled and minced fresh ginger
1 tablespoon Shao Hsing wine or dry sherry
1 1/2 teaspoons sugar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon salt
Pinch of freshly ground white pepper
1 large egg white, beaten
24 dumpling wrappers, cut into 2 1/2-inch rounds
Vegetable oil, for steamer basket
Mustard Dipping Sauce (recipe follows)

Make the filling: In a large bowl, combine chicken, water chestnuts, bamboo shoots, scallions, cornstarch, white peppercorn oil, oyster sauce, ginger, Shao Hsing, sugar, soy sauce, sesame oil, salt, pepper, and egg white. Stir to mix thoroughly. Transfer to a shallow dish, and refrigerate, uncovered, for 4 hours, or covered, overnight.

Make the dumplings: Lightly oil a bamboo steamer basket, or line the bottom with a round metal steamer insert; set aside. Work with one wrapper at a time, and cover unused wrappers with a damp cloth. Place 1 1/2 tablespoons filling in center of each wrapper. Hold filling in place with the blade of a butter knife. Holding the dumpling in the other hand, gradually turn the knife and dumpling slowly in a clockwise direction so that the dumpling forms a basket shape.

Remove knife, and pat filling with point of knife to smooth. Squeeze the dumpling slightly to adhere dough to filling, this will ensure that the dumpling and filling will remain intact during the steaming process. Tap the dumpling bottom lightly on work surface to flatten. Place into prepared steamer basket. Repeat with remaining filling and wrappers.

Bring 3 inches of water to a boil in a wok. Place steamer basket over water. Cover, and steam until dumplings are cooked through, about 6 minutes. Turn off heat. Remove the steamer from the wok, and transfer to a platter. Serve dumplings directly from steamer with mustard dipping sauce on the side.

White Peppercorn Oil
Makes 1 scant cup

1 cup peanut oil
1/2 cup white peppercorns

In a wok over medium heat, combine oil and peppercorns. Bring to a boil. Reduce to low heat, and cook for 2 minutes. Turn off heat, and allow oil to cool in wok. Do not strain; pour oil and peppercorns into a glass jar and seal. Will keep, refrigerated, for up to 2 months.

Mustard Dipping Sauce
Makes 1/4 cup

1/4 cup dry mustard
Tabasco sauce, to taste

In a small bowl, stir together mustard, 1/4 cup water, and Tabasco.

Asian Pork Salad
Serves 4 to 6

2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped

Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.

In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.

Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat

1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange

Whisk together ingredients in a nonreactive dish.

Ginger Dressing
Makes 1/3 cup

2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.

STUFFED HAMBURGER WITH PANCHO SAUCE
Yields 4-6 servings

1 medium onion, chopped
3 tablespoons salad oil
2 cloves garlic, minced fine
2 lb. ground beef chuck
2 eggs
1 tablespoon chopped parsley
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup crumbled Roquefort cheese
2 tablespoons soft butter
2 tablespoons brandy

Sauté onion in oil until transparent. Add garlic and cook 1 minute. Drain, cool and add to ground beef. Add eggs, parsley, salt and pepper; mix well with hands. Make stuffing mixture by combining Roquefort cheese, soft butter and brandy. Form into balls. Make a deep hole in the side of each meatball and fill with this mixture. Mold meat over the opening. Brush with oil, sprinkle with salt and pepper, and broil close to heat until browned on both sides, approximately 5 minutes on each side. Serve with Pancho Sauce. May also be served as hors d'oeuvres or baked as meat loaf in 350° oven about 1 hour.

PANCHO SAUCE:
1 cup ketchup
1/2 cup mayonnaise
1/2 cup chili sauce
1 tablespoon dry mustard
1 teaspoon prepared horseradish
1/2 teaspoon ground ginger
2 tablespoons pineapple juice
1 tablespoons wine vinegar
2 teaspoons Worcestershire sauce
3 drops Tabasco sauce

Combine well. Serve warm or cold.

Macaroni and Cheese Casserole
Yields 4-6 servings

1 pound corkscrew-shaped pasta
Salt
1/2 pound center-cut bacon, chopped into 1-inch pieces
2 tablespoons extra-virgin olive oil, divided
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup chicken broth
2 cups milk
2 cups sharp, yellow cheddar cheese, shredded and divided
2 cups jalapeño jack cheese, shredded and divided
1 rounded tablespoon spicy mustard
1 red bell pepper, chopped
2 medium zucchini, sliced into half moons
1 box frozen peas
Pepper

Bring a large pot of water to boil for the pasta. Once boiling, add some salt and undercook the pasta, about 7 minutes until just under al dente. Preheat broiler and set rack 12 inches from heat.

While the pasta cooks, heat a large, deep, nonstick skillet over medium-high heat.
Add the chopped bacon and cook till golden and crispy. Remove with a slotted spoon to a paper towel-lined plate and reserve. Add another tablespoon olive oil to the skillet, 1 turn of the pan,. Add onions and cook till soft, 4-5 minutes. Add flour and cook another minute or two before adding the chicken broth -- it should look real pasty and thick. Whisk in milk and bring to a bubble, season with salt and pepper, and stir in the mustard. Lower heat and add 1 1/2 cups of each cheese. Stir to melt, 1 minute. Adjust seasoning with mustard, salt and pepper, to your taste.

Drain pasta well. Combine pasta and veggies with the cheese sauce, stir in chopped parsley, then pour into large casserole and top with remaining cheese. Transfer to broiler to melt and brown cheese, about 2 minutes, and serve.

Rice-Wine Vinaigrette
Makes about 2/3 cup

1/4 cup rice-wine vinegar 
4 teaspoons honey 
2 teaspoons Dijon mustard 
2 teaspoons freshly squeezed lime juice 
1/4 cup vegetable oil 
Coarse salt and freshly ground pepper 

1. In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in a refrigerator for up to one week. 

Mustard Vinaigrette
Makes 1 1/3 cups

2 teaspoons Dijon mustard 
1 teaspoon fine sea salt 
2 pinches freshly ground white pepper 
3 tablespoons red-wine vinegar 
3 tablespoons sherry vinegar 
1/2 cup plus 1 tablespoon olive oil 
1/2 cup plus 1 tablespoon corn oil 

1. In a small mixing bowl, whisk together mustard, salt, pepper, red-wine and sherry vinegars. Whisking constantly, drizzle in the olive oil and corn oil. Store, tightly covered, in the refrigerator for up to 1 week. 

Balsamic Vinaigrette
Makes 3/4 cup

1/4 cup balsamic vinegar 
1 teaspoon Dijon mustard 
1 teaspoon freshly squeezed lemon juice 
1/2 cup extra-virgin olive oil 
Coarse salt and freshly ground pepper 

1. In a medium bowl, whisk together vinegar, mustard, and lemon juice. Add olive oil in a slow, steady stream, whisking until combined. Season with salt and pepper. 

Deviled Eggs
Prep Time: 15 minutes
Yield: 10 to 12 servings (24 halves)

12 eggs, hard boiled
2/3 cups mayonnaise
3 tablespoons mustard
3 tablespoons sweet pickle relish
Salt and pepper
1/4 teaspoon hot red pepper sauce
Paprika, for garnish

Peel and cut eggs in half, lengthwise. Remove the yolks into a bowl and mash them. Add 1/3 cup mayonnaise, mustard, sweet pickle relish, salt and pepper, to taste, and hot red pepper sauce. Mix all the ingredients together. The texture needs to be firm enough to either pipe back into egg halves with a pastry bag or you can use a spoon. You may need to add the additional 1/3 cup of mayonnaise. You can also add more mustard depending on your taste. After yolk mixture is added back to eggs, sprinkle tops with paprika.