SECRET INGREDIENTS AND SUBSTITUTIONS forum: Secrets with Mustard

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ImageTwinLakesChef
Sep 9, 2010 2:47 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Come on in and share your secrets..
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
Imagetomatofreak
Sep 9, 2010 5:33 PM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
Just got back here so thanks for the new thread. I found this bit after Neal's lament about hot English mustard. It seems you can make hot mustard with powdered mustard seeds. The flavor seems to depend on the seeds. Anyhow, here's the link: http://chinesefood.about.com/library/blchineseing8.htm

I forgot to mention that my raspberry mustard is actually raspberry/wasabi so it does have some kick. And I bought some powdered wasabi, but I've not been brave enough to constitute it with water.

Tonight, I'm making a pork tenderloin with a honey, mustard and soy sauce glaze. I'll probably add some ginger to that, too.

Neal, I have a jar of Hengstenberg hot mustard, made in Germany, that's very good. Makes your mouth water to sniff it. You might get it here: http://www.amazon.com/Hengstenberg-Hot-Mustard-7-1oz/dp/B000... I don't remember where I bought it, but it was local, I'm sure.
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson
Imagegemini_sage
Sep 9, 2010 5:56 PM CST
Name: Neal Linville
Winchester, KY
Awesome! Thanks so much!
Imagegemini_sage
Sep 9, 2010 6:01 PM CST
Name: Neal Linville
Winchester, KY
And isn't it interesting that mustard is a Brassica, same genus as cabbage, broccoli, cauliflower, and kale. Now it makes sense to me that broccoli sprouts have that sharp bite akin to mustard!
ImageTwinLakesChef
Sep 9, 2010 6:39 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
I have the recipe for making the hot mustard that the guy posted on Dg. I really wanted that recipe here and wrote to him asking him for his permission to post it here and welcomed him over to post it himself. He never answered me.

So I will go ahead and post it in the next few days. Everyone who made it raved about it so it looks like a keeper.

Ha Ha . . I, too, have the dry wasabi and have yet to get around to experimenting with it.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTwinLakesChef
Sep 9, 2010 6:40 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
I take that back; I have mixed up the dry wasabi with water to use for sushi. But not any other uses as yet.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
Imagetomatofreak
Sep 9, 2010 6:53 PM CST
Name: Alma
Phoenix & Cottonwood, AZ
USDA zone 9b, Sunset 13 & ??
I found my Mustard Chicken recipe and was that ever a trip down memory lane! I have a little box that holds index cards that for years I kept all my recipes in. It's well over 30 y/o and I don't use it that often. However, I found some favorites there so I guess I'll dust it off and pull some of those oldies out.

Mustard Chicken

1 broiler or fryer, quartered
1 t. salt
1/4 t. black pepper
1/4 c. prepared yellow mustard
1 T. soy sauce
1/2 t. dried leaf thyme
1/4 t. ginger
1 T. vegetable oil

Preheat oven to 350 degrees. Sprinkle chicken on both sides with salt and pepper. Place chicken, skin side down on baking pan, lined with foil if desired.

Blend together mustard, soy sauce, thyme and ginger. Beat in oil. Brush part of sauce on chicken. Bake in 350 degree oven 30 minutes, brushing once or twice with sauce. Turn chicken, brush skin side with sauce and bake 20 -30 minutes longer, brushing occasionally with remaining sauce.

*Some notes: The recipe doesn't specify how many pounds the chicken should be. I think if you start with a 5-pounder, you should double the amount of sauce. I have also used chicken pieces to make this. It comes out of the oven with a beautiful golden crust.
Alma
In matters of style, swim with the current; in matters of principle, stand like a rock. – Thomas Jefferson
louise
Sep 25, 2010 9:56 AM CST
Name: Louise
East Texas, zones 7b/8a
Just a suggestion from the way my husband (dear departed) always fried fish -

He brushed plain mustard on fish before shaking them in a paper grocery bag that
contained corn meal, flour, salt and pepper. The mustard took away any fishy smell
or strong fish taste. It's been ten years now since I ate his fried fish. His reputation
with the boating crowd at the lake was unmatched.

LM
ImageTwinLakesChef
Sep 25, 2010 1:17 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Yay! What kind of mustard?
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageLaVonne
Sep 26, 2010 1:17 PM CST
Name: Dorothy (LaVonne) Mitchell
Somerset, KY

Louise:

Was the fish skillet fried or deep fried?

Always looking for a new way to enjoy my fish.....and with Lake Cumberland at my back door I have a good assortment of fresh fish, blue gill, bass, catfish, to name a few.

Blessings
LaVonne
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Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)
louise
Sep 26, 2010 2:39 PM CST
Name: Louise
East Texas, zones 7b/8a
The mustard was just French's regular - not a specialty one.

The fish was deep fried and he watched it closely and didn't let it get very brown. He caught
bass, catfish, white perch, rainbow perch on trot lines, cane poles, rod and reel and whatever
was handy. He would even cook alligator gar - with the mustard on it, and it was quite edible.

Another special ingredient that I use every time I fry chicken - I soak it first in buttermilk
and then shake it in the brown paper bag with the flour and salt & pepper, then fry in a skillet
with a lid.

Another very good recipe for fried eggplant is to peel it with a potato peeler, slice crossways
in circles, then slice like french fries. Sprinkle with a little salt, a little Greek seasoning and pepper.
In a brown paper bag, put a mix of 1/2 pancake mix and 1/2 flour. Shake the strips of eggplant in
the bag, let them set for about 15-20 minutes for the eggplant to 'weep' , shake bag again, adding
more pancake mix and flour if needed. Fry one layer at a time in a skillet of hot oil. They are sooooo
good that you just can't stop eating until they're all gone - my husband's very favorite recipe.
ImageLaVonne
Sep 26, 2010 7:51 PM CST
Name: Dorothy (LaVonne) Mitchell
Somerset, KY

sounds scrumptious and I do like eggplant.

My ex-mother in law sent me this recipe when her husband was stationed in Arab many years ago with the oil drilling company he worked over seas for:

Arab Chicken

3 lb chicken parts
2 to 3 zucchini squash
1 large eggplant
2 large fresh tomatoes
1 med. baking potato for each person.

Cut zucchini into even sections then quarter each section
Cut eggplant into rounds about 1" then cut into good size sections
Cut tomatoes half, then quarter
Cut potatoes into large soup like portions

In a large deep baking dish...spray bottom with a light coating of Olive Oil, layer potatoes, add salt and pepper, then lay squash then eggplant, salt and pepper then top with tomatoes.

Put chicken in a large bowl, spritz with olive oil. Toss to cover each piece. In another bowl put 2 Tablespoon paprika and 3 Tablespoons of Cinnamon, 1teaspoon salt and paper**. Mix these dry ingredients. Once mixed up sprinkle over chicken until totally covered, add some to top of vegetables, then put chicken on top of vegetables. Cover baking dish with lid and bake in oven 350 degrees for 1 hour or until chicken and potatoes are done.
**You can add other herbs and spices to your liking but cinnamon and paprika are necessary for the initial flavors.

Serve with hot biscuits and fresh butter.

LaVonne
http://cubits.org
http://cubits.org/gourds/
http://cubits.org/Diabetes/
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Tahlmorra lujhala mei wiccan
(The fate of a man rests always within the hands of the gods)
louise
Sep 26, 2010 10:10 PM CST
Name: Louise
East Texas, zones 7b/8a
I have a very good eggplant casserole that my family loved.

Saute one large chopped onion and one jalapeno (+or-to taste) in a large skillet for about 4-5 minutes
or until onion is clear. Add one large peeled and diced eggplant and continue sauting for another 4-5
minutes, stirring to prevent sticking. Use a 2-3 qt. casserole dish and put 1/3 of the eggplant mix for the
bottom layer. The next layer is chopped fresh tomatoes. The next layer is crushed crackers and
grated medium cheddar cheese. Continue layering the mix, the tomatoes, the cheese/crackers,
ending with the cheese. Bake just long enough to mix the flavors but still hold the shape of the items.
Nothing needs cooking - just until piping hot and cheese is melted. The eggplant seems to take the
place of a meat in this dish.

Another casserole that is popular at my house is a cabbage one. Make a 2-3 cup recipe of a white sauce
and layer fresh cut cabbage, onions, crackers, cheese and the sauce for a couple of layers of each. Bake
at 375 degrees for about 25-30 minutes. I put black pepper also but the salt on the crackers, sauce and
cheese is sufficient. This recipe is very good also with corn bread muffins.

I apologize if these recipes are in the wrong place on the site. I will move them if you want them elsewhere, or feel free to put them anywhere.
ImageTwinLakesChef
Sep 27, 2010 8:43 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Your recipes are just fine posted in this thread. When someone tries it, maybe they'll take a picture and post it here for us.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"

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