Posts Tagged MUSTARD
I made this for Thanksgiving, and it was delicious. For those of you who think lamb has to taste “gamey,” whatever that means, I’m here to tell you it doesn’t. It just depends on the cut of lamb you buy, how fresh it is, and how you prepare it. I had the ultimate anti-lamb person I know taste this on Thanksgiving, and she loved it.
Rack of lamb is one of those cuts of meat that is worth the price because it lives up to its billing. It’s melt-in-your-mouth delicious. If you’re not convinced, I suggest you give it a try so that you can see for yourself.
You can get your butcher to “French” the rack for you or, if you’re lucky, your local supermarket sells it that way. I ordered mine a week in advance from my local grocer and it came all ready to go.
Two 1.5 lb racks of lamb, Frenched
2 tbsp olive oil
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/4 cup minced garlic
2 tbsp packed light brown sugar
2 tbsp dried rosemary leaves
2 tbsp dried thyme leaves
Kosher salt and fresh-ground pepper
Whisk together the mustard, vinegar, garlic and brown sugar until well incorporated. Score the fat side of the lamb racks. Place in a glass or non-reactive baking dish and pour the marinade over the lamb. Be sure both the top and the “meat side” of the racks are covered with marinade. Cover with plastic wrap and marinate overnight.
The next day, scrap the marinade off the lamb and retain. Heat the olive oil and a pan, and brown the racks on both sides. Sprinkle both sides of the racks liberally with salt and pepper, as well as the rosemary and thyme leaves. Place in a baking dish and pour on the marinade.
Bake in a preheated 400-degree oven for 30 minutes. Remove and cover with aluminum foil. Allow the racks to sit for 5-10 minutes before cutting into chops and serving.
I’m calling these Rub n’ Slather Ribs because they are cooked in two stages. Overall, these ribs take about four hours to cook at a low temperature of 250 degrees. The first stage is to cook them for two hours after applying a rub. After the first two hours, you add barbecue sauce and cook for an additional two hours.
I really dislike store-bought barbecue sauce. It doesn’t matter what the brand is; the stuff just doesn’t taste good to me. One of the things I dislike about them is the “smoke” taste. If you, on the other hand, like that smoky flavor, you can simply add “Liquid Smoke” to the homemade barbecue sauce.
The rub calls for an ingredient called Vulcan’s Fire Salt. This indispensable little condiment can be ordered from The Spice House, and it’s one of the things I keep in my spice cabinet. If you don’t have it or don’t want to wait to try these, you can always use a Cajun spice — which can be purchased at your local supermarket. The barbecue sauce also calls for a bit of a specialty product called Slap Ya Mama. You can also replace that with a Cajun spice. However, I highly recommend that you get both of these and stock this stuff.
This recipe works with both baby back ribs and regular ribs.
3.5-4 lbs pork ribs (baby back or otherwise)
Ingredients for Pig Rub
2 tsp garlic powder
2 tsp cumin
2 tsp paprika
2 tsp chili powder
2 tsp oregano
1 tsp white pepper
1/2 cup light brown sugar
2 tsp coriander
2 tsp Vulcan’s Fire Salt
1 tsp fresh-ground black pepper
Ingredients for Pork Slather Barbecue Sauce
16 oz tomato sauce
4 tbsp tomato paste
1/3 cup ketchup
3/4 cup dark brown sugar
2 tbsp Slap Ya Mama Cajun spice
1 tbsp dry mustard
1 tsp turmeric
1 tbsp onion powder
3 tbsp minced garlic
2 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp soy sauce
4 tbsp balsamic vinegar
1 tbsp fresh-ground black pepper
1.5 tsp sea salt
Mix together all the ingredients for both the rub. Be sure to mix well.
Prepare the ribs by cutting the top flap off each rack of ribs. Keep for use in another recipe, like say, a black bean soup (which I promise to get to).
Line baking dishes with aluminum foil (depending upon how many racks of ribs you’re cooking). Apply the rub liberally to both the underside and the top of the ribs. The idea here is to have absolutely none left over.
Place in the foil-lined baking dish(es) and cook for two hours, uncovered, at 250 degrees.
While the ribs are cooking, mix all of the ingredients together for the barbecue sauce. Whisk at the end to ensure that everything is incorporated.
At the end of two hours, remove the ribs from the oven and slather the top with barbecue sauce. Be sure to cover the whole area using a brush. Cover the ribs with aluminum foil and return to the oven for another two hours. After two hours, remove the aluminum foil and switch the oven to “Broil.” Leave the ribs in for an additional 5-8 minutes. Be sure to put the oven hood on and open a window. I’ve set off many a smoke detector with this kind of behavior.
Oh, now here’s a variation on a theme for sure. I did an informal inquiry about what people think when they are asked about “pulled” meat recipes. The vast majority of them think of pork. But it doesn’t stop at pork. Here is a great pulled chicken recipe. The majority of recipes call for boneless chicken breasts, but I think that boneless thigh meat is far superior to breast meat. In its essence, thigh meat is much more moist. The results here are absolutely delicious.
This recipe can be served two ways. Balsamic pulled chicken can be served traditionally like pulled pork…on rolls (preferably onion rolls). Or it can be served over corn bread. There are a number of good recipes for corn bread. In fact, there’ll be one right on the box of corn meal you buy to complete this recipe. However, I’m providing a link to one of my favorite corn bread recipes, courtesy of the spectacular Giada De Laurentiis.
2-2.5 lbs boneless, skinless chicken thighs
sea salt and pepper (to season the chicken)
1 medium-large Vidalia onion or Bermuda onion, chopped
5 cloves garlic, roughly chopped
1/2 cup light brown sugar
1 cup Balsamic vinegar
1 cup Ketchup
1/4 cup honey
2 tbsp Dijon mustard
1/2 cup Worcestershire sauce
1/2 tsp sea salt
1/2 tsp red pepper flakes
1/2 cup low-sodium chicken stock
Pickled jalapenos (for serving)
Baby Arugula (for sandwiches)
Place the onions and garlic on the bottom of the slow cooker. Salt and pepper the chicken and add it to the slow cooker, packing the brown sugar evenly over the top. If your chicken overlaps (which it might), be sure to get some of the brown sugar in between the pieces.
In a bowl, whisk together the rest of the ingredients. Pour it over the chicken. Set the slow cooker on “high” to cook for four hours. During that time turn the chicken once.
When you reach the 3-hour point, remove the chicken and pull it in to strips using two forks. Return the chicken to the slow cooker for another hour, cooking with the cover off so that the “mop” thickens a bit.
Serve over corn bread topped with pickled jalapenos, or serve pulled chicken sandwiches on onion rolls using baby arugula the same way you’d use lettuce in a sandwich.
I remember eating beans and franks when I was a kid. I thought the B & M brand was pretty darned good. When I got older and I got a craving for these things, I tried Bush’s. Now I wouldn’t even think about buying baked beans in a can. I made a batch over the weekend, and I used a slow cooker.
This recipe calls for bacon, rather than pork fat back. I prefer either the maple cured bacon or the apple cider cured bacon. If you can get thick-cut, all the better. But the recipe works fine with traditional thinner cut bacon as well.
1 lb navy beans
1 lb Apple Cider Cured or Maple Cured Bacon, chopped
1.5 cups chicken stock
1/4 cup molasses
1.5 cups Ketchup
1 onion (red or Vidalia), chopped
1/4 cup Dijon mustard
1 tbsp dried mustard
1 cup dark brown sugar
1 tbsp salt
Soak the navy beans in cold water overnight. You can also boil them for one hour instead of soaking them, but I prefer the soaking method to prepare the beans.
Cook the bacon until it’s a bit crispy. Then, drain it on paper towels. Drain the beans and add them to the slow cooker along with the cooked bacon, as well as the rest of the ingredients. Stir to mix.
Cook on low for 4 hours, then on high for 5 hours. I then left mine on overnight on the warm setting. You can stir the pot occasionally if you’d like, but it’s not necessary. (I did until I went to sleep.)
Salmon is incredible, and this dish can be made with either salmon fillets or salmon steaks. Frankly, I prefer the fillets, but that’s a personal choice. I’ve made this dish both ways. When cooking the fillets, I often have the skin removed because many people would rather not deal with the skin. However, fillets are much more tasty when you leave the skin on. It’s entirely up to you.
When we make this particular recipe, you need about a pound of fillets. If you’re making salmon steaks, you can cook four steaks. This is a delicious dish. Everything about the sauce works together well here, the dill, the mustard, and the capers.
16 oz salmon fillets or 4 salmon steaks
1 tsp finely chopped lemon peel
8 oz plain Greek yogurt
1/4 cup fresh chopped dill (or 2 tbsp dried dill weed)
2 tbsp Dijon mustard
2 tbsp chopped chives
2 tbsp capers
Pink Himalayan Salt
Fresh ground black pepper
Whisk together the lemon peel, Greek yogurt, dill, chives and Dijon mustard. Set aside for about 30 minutes.
After 30 minutes, heat up a heavy bottom pan on medium-high heat. Brush the salmon with the olive oil and season with pepper and pink Himalayan salt. While the fish is cooking, add the capers to the sauce.
Cook the salmon over medium-high heat for five minutes on one side, and from 5-7 minutes after turning. (It will take longer if you’re cooking salmon steaks.) The salmon should flake when touched with a fork.
Place the sauce on your plates and sit the salmon on top. This dish is awesome with my Oven-Roasted Asparagus!