In a small bowl, combine the Creole mustard, vinegar, salt and pepper. Whisk until well blended. Add the olive oil slowly, whisking constantly, until completely incorporated. Stir in the chopped green onions and tarragon. Let stand at room temperature while the asparagus is cooking.
Steam or grill the asparagus just until the spears can be easily pierced with a fork.
Arrange the warm asparagus on a serving plate and drizzle a small amount of the vinaigrette over the spears.
Grill over medium-high heat for 2 minutes, then rotate 45
To make the mustard sauce: Bring the cream to
Mix Creole mustard with the mayonnaise to taste.
Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
Refrigerate for about 1 hour.
pepper and creole seasoning.
Use 4 metal skewers. For each skewer
For sauce: Combine all sauce ingredients
Heat oil to 325.
grind cereals,put in a dish.
In a dish combine flour and seasoning.
In a bowl combine eggs and milk.
Dredge chicken in flour dip in egg coat with cereal fry for 3-1/2 minutes or till browned.
Drain and serve with sauce.
SAUCE:Combine everything in a blender for about 1 minute.
he butter,add the flour for 2 minutes to start the
In a bowl, combine above ingredients.
mix well.
Sauce will keep for a few days, covered in the refrigerator.
Toss shrimp with Creole seasoning in medium bowl to
In a small bowl, whisk together mustard and vinegar.
Pour oil into mustard/vinegar mixture in a steady stream; whisking, until it is emulsified.
Serve over simple salad greens and/or your choice of chopped raw vegetables.
Refrigerate leftover dressing for up to one week.
You will need a double boiler! In the top half of a double boiler add the egg yolks and 1/3 of the butter. Put the top half in the pot with water simmering. Stirring rapidly for 2 minutes until butter is melted, add remaining butter, continue stirring until it thickens.
When the butter is melted remove pan from water, Gradually add the lemon juice, continue stirring. Add the mustard and hot sauce. Heat again in the boiling water for 2-3 minutes. Serve warm or cold. Makes about 1 cup.
cover with foil, and refrigerate for at least 1 hour.
Heat a heavy skillet and saute sausage. Drain off fat and discard.
Add shrimp, scallions, mushrooms, and garlic and saute 1 minute. Remove from the skillet and set aside.
Pour in the wine to deglaze the pan and cook until reduced by half. Add cream and reduce by one-third. Stir in mustard and Worcestershire sauce; season with salt and pepper.
Return sausage and shrimp mixture to the skillet and cook for about 2 minutes to heat well. Serve over pasta.
Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate.
Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.
hicken to plate.
Add mustard, honey and pepper sauce to
whisk the remaining oil, garlic, Creole mustard, lemon juice, black pepper, soy
ven to 400\u00b0F.
For the mustard maple glaze, combine the
Combine orange juice, coriander, garlic and paprika in a shallow dish. Add chicken, tossing to coat; season to taste. Set aside.
Gently toss arugula, watercress, peppers and avocado in a large bowl.
Preheat a grill pan on high heat. Cook chicken for 2-3 mins each side, until cooked through. Slice thickly.
Meanwhile, for the mustard dressing, whisk all ingredients in a small bowl.
Arrange chicken and salad on plates. Drizzle with mustard dressing; sprinkle with pine nuts.
FOR THE MUSTARD SAUCE: Combine the onion and