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Recipes that include mustard

New Croque-Monsieur: Gruyere and Smoked Ham on Challah French Toast

Saturday, April 25, 2009

You voted for it and here we have it, the New Croque-Monsieur, FoodMayhem style. In preparation for our super awesome Grilled Cheese, Lon made mustard, and I made Challah (Peter Reinhart’s recipe). The Challah should be made and sliced the day before so that it can stale. (Don’t worry, I ate plenty of it fresh that day too. )

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Roasted Red Pepper and Onion Salad, Relish, or Bruschetta

Thursday, April 16, 2009

I’m a little obsessed with roasted peppers and knowing that, I’ve tried not to post too much about them, but then I realized that I might be over-compensating and not posting enough about roasted peppers. After all, they are amazingly delicious and versatile.

Roaste Red Pepper and Onion Salad

This is a great make-ahead recipe for when you’re making lots of dishes. Make it the day before and just leave it in Tupperware, in the fridge, until ready to serve. It can be served as a salad, relish, or a bruschetta. For relishes and bruschetta, I tend to cut the strips thinner.

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Roasted Garlic and Sun Dried Tomato Dressing

Wednesday, January 7, 2009

I made this salad dressing the other night to dress a salad of mixed baby greens, carrot ribbons, and pieces of peppered salami. It was good. I used the left-over dressing to top a salad of mixed baby greens, chopped D’anjou pear, cucumber, and crumbled feta. It was fantastic, way up there in the top salads arena! I’m salivating just thinking about it.

Pear Feta Salad

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Two More Barbecue Sauces

Tuesday, January 6, 2009

What’s better than barbecue sauce? Two barbecue sauces! In continuing our Pulled Pork fest, I made two more barbecue sauces. The first is a nice and spicy sauce that features molasses and heat. The second is a super basic sauce, similar to one my mom used to make for chicken.

Spicy BBQ Sauce

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Pulled Pork & Killer BBQ Sauce

Sunday, January 4, 2009

Wandering through BJs the other day, Jessica spotted a luscious looking pork leg and asked if I thought we should make it. Of course my answer was “YES!” However, the two of us came to our senses and decided to just buy a pork shoulder weighing in at just under nine pounds, as opposed to the leg, which was probably 20 or 25 pounds.

pork shoulder

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A Sauerkraut Replacement?

Thursday, January 1, 2009

Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage

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Quail Egg and Bacon Salad with Creamy Curry Dressing

Friday, December 5, 2008

I saw these quail eggs at the Chinese supermarket and they were so cute, I couldn’t resist. You can treat them similarly to chicken eggs. Just adjust cooking time because they’re much smaller. To hard-boil the quail eggs (without getting the green tinge), dunk them in boiling water for 3 minutes, rinse with cold water, then peel.

quail eggs

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Strawberry Salad

Thursday, November 20, 2008

I was digging through our shelf of vinegars (I do have a whole shelf worth of vinegars) and noticed one I bought a while ago but never opened – Fiorucci Strawberry Balsamic Vinegar.

As expected, it tastes like strawberry flavored balsamic vinegar. It’s already lightly sweetened (by syrup, unfortunately) so it doesn’t need much.

strawberry balsamic Strawberry Salad

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Thanksgiving 2008 Series: Cranberry Cabbage Slaw

Monday, November 17, 2008

Some people love Cole Slaw and some people hate it. I used to hate it as a kid because the ones I had tried were overly dressed and soggy, like cabbage sitting in mayo soup. I didn’t have a good one till some time during college but now I’m a fan, well sometimes. If your family like slaws, this one has a Thanksgiving touch to them, dried cranberries. It’s easy to make. You can (well, have to) make ahead, and it’s an easy dish to pack and bring to someone else’s home. Enjoy!

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Moroccan Spiced Pork Chops with Pluot Sauce

Sunday, August 31, 2008

This is an impressive main course to serve to guests (ours were Angie and Scott). The pretty pink sauce is fruity and tangy, a perfect balance for the spicy pork. What’s even better about this recipe is that most of the work can be done ahead of time.

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