COMBINE beer and brown mustard seeds in a medium saucepan. Bring to
Set the broiler on hi.
Combine the wine, butter, garlic, mustard, oregano in a bowl and combine.
Place the four fillets in a glass bowl.
Add fresh cracked pepper on fish.
Pour wine mixture over the fish.
Broil the fish for 5-7 minutes.
Add the cheese and lemon juice.
Broil until cheese begins to brown.
Grind mustard seeds in a spice grinder or mortar and pestle. Add tumeric, tamarind puree and 1/2 cup water to form a liquid paste.
Heat 2 tablespoons of oil in heavy sauce pan. Reduce heat to low and add onions and garlic and fry until golden. Add cauliflower and fry until lightly brown, adding more oil if necessary. Add the chili and fry for 1 minute.
Add the liquid to the pan, cover and cook until cauliflower is tender. You may have to add more water.
To prepare mustard sauce, in a small dish, combine mustard, brown sugar, honey, pepper and rosemary, mix well.
Reserve 1/4 cup of sauce.
Add ham steaks to sauce in dish, turning to coat.
Cover dish with plastic wrap and chill 30 minutes, turning once.
Preheat the broiler.
Place ham steaks on a foil-lined broiler pan.
Broil ham steaks 4in from heat, turning once until browned and heated through, about 7 minutes.
Place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce.
Pour into a covered glass jar & store in the refrigerator.
Mix all ingredients.
Yield: \"2 tablespoons\".
NOTES : For Chinese Mustard for dipping, drizzle a little sesame oil into the Dijon Mustard & mix well.
Vegetables use in any desired amounts: carrots, onions,
xcess fat from brisket; place in a non aluminum baking pan
ucchini and salt well in a colander and let it
Flatten Chicken to 1/4 inch thickness.
In a shallow bowl, combine Bread Crumbs and 1 teaspoon Mustard.
In another shallow bowl, combine Honey and remaining Mustard.
Dip Chicken in honey-mustard mixture, then coat with Crumbs.
In non-stick skillet, over medium heat, cook Chicken in Butter on both sides until juices run clear, about 8 minutes.
Toast the mustard seeds in a small dry pan (I
nch thickness. Place in large ZipLoc bag, pour in worcestershire sauce, & marinade
Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl
o flatten the hen.
In an ovenproof skillet roast the
Crack the mustard seeds in a coffee or spice grinder. (Do not make into a powder)
Stir in enought vinegar to make a thick paste.
Combine mustard powder with the salt, stir in enough beer to make a thick paste.
Mix the two pastes together and add enough beer to make a smooth pasty consistency.
Can store up to 3 weeks in refriderator in a sealed container.
Saute garlic in oil, add rosemary, chives and
Coarsely grind the mustard seed in a blender.
Rub the rosemary in your fingers until well crushed. Add the mustard seed, garlic, salt, pepper, sugar and mustard powder and combine.
Transfer to a jar, cover and store away from heat and light. This rub will keep for several months.
Variation: For a web rub, stir 1 T Worcestershire sauce and 1 T olive oil into the rub. Spread the paste over the lamb and let marinate for several hours.
Stir mustard seed in a small skillet over medium
Cool potatoes completely. To make mustard dressing, in a large serving bowl, combine white wine vinegar, Dijon mustard and salt. Whisk in olive oil until well blended.
Add sliced red potatoes, scallions and roasted red peppers.
Toss to coat well with mustard-oil dressing.
Using 3/4 cup of mustard, brush half over the roast