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Honey & Mustard Rib of Beef

A bottle of Hannaford store brand Dijon mustard.

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Honey & Mustard Rib of Beef

Barbecue Recipe - Honey & Mustard Rib of Beef

1 tbs Schwartz Mustard Seed
2 tbs Dijon mustard
2 tbs runny honey
1.5 kg (3 lb 4 oz ) rib of beef on the bone
1 packet Schwartz Mix for Classic Roast Beef Gravy
Sea salt and black pepper

Place the meat on the grill and cook for 20 minutes. Meanwhile, mix together the Mustard Seeds, Dijon mustard and honey. Season well. Remove the joint from the grill and spread half the mustard mixture over the meat.

Cook the meat uncovered for 30 minutes. Remove the joint from the grill and spoon over the remaining mustard mixture and baste with the cooking juices. Cook for a further 15 – 30 minutes.

For rare beef, reduce this cooking time to 45 minutes. For medium cooked beef, cook for 1 hour. For well done beef, increase the cooking time to 1 hour 15 minutes. Remove the cooked joint from the grill and cover with foil and a clean cloth and leave to stand for 15 minutes before carving. Make up the Gravy Mix following packet instructions and serve with the beef.

Makes 4 servings.

Makes 6 to 8 servings.


 

 
 

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Salmon Scaloppini with Mustard Sauce

Salade de jambon cru et saumon fumé. (salad of...

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A quick dish elegant enough to serve to company. This salmon recipe has a delicious mustard sauce that is the perfect complement to the rich flavor of salmon. It is very quick and easy to prepare, and can be completed in less than 15 minutes from start to finish.

 

 
 

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Horseradish Encrusted Salmon Recipe

Salmon roe (still in the skin) at the Shiogama...

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Fresh salmon fillets slathered with Dijon mustard, then covered with a fresh horseradish and bread crumb mixture turns this ordinary fish into an elegant entrée. It may easily be one of the best salmon dishes you’ll ever taste!

 

 
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Posted by on March 16, 2011 in Fish, Salmon, Seafood

 

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Betty’s Mini Corn Dogs

Image representing YouTube as depicted in Crun...

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In this video, Betty demonstrates how to make Super Bowl Mini Corn Dogs. These are just like regular corn dogs, but they use Lit‘l Smokies, instead of hot dogs.

Ingredients:

1 egg, well-beaten
½ cup yellow cornmeal (You may use white cornmeal.)
½ cup all purpose flour
1 teaspoon salt
½ teaspoon ground black pepper
½ cup milk
2 tablespoons butter, melted and cooled
14-oz. package Lit’l Smokies (You may use hot dogs and cut each one into thirds.)
peanut oil for deep-frying
honey mustard for dipping (I prefer Herlocker’s dipping mustard.)

In a medium-sized mixing bowl, beat 1 egg until well-beaten. Add ½ cup cornmeal, ½ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, ½ cup milk, and 2 tablespoons melted butter. Stir with a spoon to combine mixture, and then beat with an electric mixer until smooth. With tongs, dip Lit’l Smokies into batter, one at a time, and place on a rack to drain. Heat about 1-inch of peanut oil in a heavy pot on the stove until it reaches 350 degrees. With tongs, gently drop individual coated mini corn dogs into hot oil and fry until golden brown, about 2 minutes. As individual corn dogs get done, remove them from the hot oil and drain them on a platter that has been covered with paper toweling to drain. When all corn dogs are fried and drained, place them on a nice serving platter with a small cup of honey mustard in the middle for dipping. This is a really popular recipe, and I hope you can use it for your parties! –Betty 

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Foodwishes – Pork Tenderloin with Mustard Cream Sauce

Learn how to make a Pork Tenderloin Diablo Recipe! Visit http://foodwishes.com/ for more info and over 500 more original video recipes! I hope you enjoy this Pork Tenderloin Diablo Recipe!

 

 
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Posted by on March 5, 2011 in Meats, Pork

 

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