Saturday, September 7, 2013
JUST A SPOONFUL...
You know how you get to the bottom of the mustard jar or container, and there's just a little bit left to irritate you? No need to rinse it out or throw it away, because you literally just need a spoonful for these quick recipes:
Yellow Mustard - Deviled Eggs
Mashed yolks of 6 hardboiled eggs + 1/4 cup sour cream + 1 Tbsp Yellow Mustard + 1/4 Tsp. Salt. Mix it all together, and spoon into the cooked whites for 12 servings.
Dijon Mustard - Fish Topping
1 Tbsp. Dijon Mustard + 2 Tbsp Mayo + 1 Tbsp Chopped Dill. Spread it all on 6 Flounders or Cod Fillets, then broil for 6 minutes.
Grainy Mustard - Salad Dressing
3 Tbsp Olive Oil + 1 1/2 Tbsp White Balsamic Vinegar + 1 Tbsp Grainy Mustard + 1/2 Tsp Grated Orange Peel. Toss it all with your salad mix and orange segments.
Honey Mustard - Cole Slaw
3 Tbsp. Honey Mustard + 2 Tbsp Rice Vinegar + 1/4 Tsp Salt & Pepepr; Toss it all with ready-made slaw mix, then add 1 mango.
Brown Mustard - Basting Grilled Pork Chops
2 Tbsp Brown Mustard + 2 Tbsp Brown Sugar + 1 Tbsp Bourbon