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Recipes that include mustard

Dinner: Mustard Thick-Cut Chops, Sauteed Mushrooms and Green Beans, Colorful Bruschetta, and Roasted Fingerlings with Manchego Walnut Pesto

Saturday, August 23, 2008

This dinner was all about simplicity. Every preparation was easy and the highlight is the ingredients. When you’re using really good meat, ultra fresh vegetables, and super vinegars, oils, etc. you don’t need to get fancy. Let the ingredients do all the work.

Ready for the easiest recipe ever?

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Balsamic Drenched Portobellos

Wednesday, July 16, 2008

*New Photos Added on 01/11/10

This is one of my first dishes. I remember being so proud of myself the first time I made dinner for my family and my mom raved about these mushrooms. Through the years, I’ve really expanded my repertoire but this one is still my mom’s favorite. Even more impressively, these are the first mushrooms Lon has ever admitted to liking. (He just started to eat mushrooms.) He even took the left-overs for lunch today.

Balsamic Drenched Portobellos Sliced 3

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Roasted Duck with Cherry Balsamic Glaze

Monday, May 26, 2008

Mmmm….duck, another meal I should not have made right before the wedding. It’s just so delicious though. I also find that whole duck is often over-cooked, or I just prefer under-cooked, whichever way you want to look at it but I don’t like dry meat. This preparation yields a very moist little duck, and it’s relatively easy for such an impressive looking dinner. It’s perfect for a romantic dinner for two if you’ve been dating long enough not to care about being a little messy.

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Colorful Quinoa Salad and Skewers

Wednesday, April 30, 2008

Quinoa is a wonderful ingredient, that can be used as a substitute for rice or cous cous in most recipes. It is high in protein and has many health benefits. The best part is that it tastes good. I love it because it’s chewy and the mild flavor takes on any sauce or dressing well. In the Spring, I love colorful salads and Quinoa makes a lovely one.

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Rosemary Meatloaf

Monday, March 10, 2008

I decided to serve my Chinese family an all-American meal, Rosemary Meatloaf, Buttermilk Mashed Potatoes, and Sauteed Garlic Spinach. I have to pat myself on the back for this meatloaf recipe. It was so unbelievably flavorful and moist, my brother couldn’t believe it was mostly turkey.

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Bison Tartare

Saturday, March 1, 2008

As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

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A Versatile Sauce for Fish

Sunday, August 26, 2007

We went to Chatham Square Restaurant Chatham Square Restaurantfor Dim Sum today. It was average for Chinatown Dim Sum, which has declined in the last few years. Dim Sum in Flushing is better. The good thing about any meal in Chinatown is that you get to do some great shopping afterwards. We picked up a 1 1/2 pound swordfish steak, along with lots of other goodies.

We grilled the swordfish steak (6 min on one side, 3-4 min on the other, here is a close-up) and I made a sauce that really impressed Lon. If you don’t like Swordfish, the sauce could easily be served on salmon, a fried fish (like Skate, Tilapia, Catfish, any…), or even Sea Scallops. It’s easy too! Just mix all of these ingredients together and spoon on top of fish.

This makes enough for 4 servings:

  • 1/2 lemon, zest and juice
  • 1 clove garlic, minced
  • 2 teaspoons capers
  • 1 teaspoon cumin
  • 2 tablespoons mayonnaise
  • 1 teaspoon whole grain mustard
  • 1 teaspoon olive oil
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