ite sized pieces. Toss separately with the teaspoon of olive oil
lastic bag.
Combine vinegar with next 6 ingredients, and pour
teaks on a rack coated with vegetable spray and place rack
Skewer each piece of lamb with a sprig of rosemary. Combine garlic, vinegar and 2 tbsp olive oil then toss with lamb. Set aside to marinate for 30 mins.
Meanwhile, whisk together mustard, parsley, lemon juice and 2 tbsp olive oil. Set aside.
Preheat broiler. Brush a foil-lined sheet tray with remaining oil. Broil lamb for 4-5 mins, until cooked to your liking. Garnish with parsley and serve with mustard and parsley sauce.
he top.
Combine the mustard, garlic, anchovies and lemon peel
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.
Melt the butter in a small saucepan. Add the flour and cook, stirring, for 1 min. Gradually stir in the milk and cook, stirring, until the sauce boils and thickens. Stir in the mustard. Season to taste.
Serve the warm corned beef with mustard sauce, boiled potatoes and runner beans.
rap (Saran).
Pound lightly with a meat mallet to make
Make the rub: add the mustard, paprika, salt, peppers, garlic
he backbone (discard); sprinkle halves with salt and pepper and place
he mustard sauce: Crack 1 egg into a small saucepan. With the
Mix ingredients for Mustard Sauce until well blended, and
rab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green
Preheat broiler. Adjust rack 4 inches below broiler. Line a baking sheet with foil.
Rub salmon fillets entirely with Zesty Lemon Grapeseed Oil. Place on foil lined baking sheet. Season each with Rancher Steak Rub.
Broil 7-10 minutes or until salmon is cooked through and flakes easily with a fork.
While salmon is cooking mix together remaining ingredients. In the last minute of cooking remove salmon from oven, spread each fillet with mustard mixture. Return to oven and finish cooking for 1 minute.
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pareribs.
Creole Mustard:
Combine horseradish, yellow mustard and white wine
In a small bowl, whisk together the vinegar, mustard, horseradish, salt and pepper. Whisk in the oil until emulsified. Whisk in the scallions, watercress and mayonnaise. Arrange the beef on a platter and serve it with mustard sauce.
Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.
Pour stock into a 10-inch skillet and add dill seeds and bay leaves.
Cover and bring to a simmer.
Add cauliflower, cover and continue to simmer until cauliflower is tender, about 7 to 8 minutes.
Uncover the skillet and place it in the refrigerator. Let cauliflower chill in its stock for about 30 minutes.
Drain cauliflower, reserving stock and place it in a serving dish. Strain stock and combine 1/4 cup of it with mustard.
Drizzle sauce over cauliflower, sprinkle with minced dill and serve.
Dip steaks in milk.
Remove and dredge on both sides in flour seasoned with salt and pepper.
Shake off excess.
Heat oil in heavy skillet until quite hot.
Add steaks and cook on one side until nicely browned, about 5 minutes.
Turn and continue cooking, basting often with the hot oil about 5 minutes.
Serve with mustard sauce.
Pour hot mustard sauce onto center of hot serving dish.
Arrange steaks over sauce and dot center of each with teaspoon of chopped dill or parsley.
Yields 4 servings.
In a small bowl, combine mustard and garlic.
In a