Mustard (condiment)

Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Tonight  I wanted to have something comfortable, belly warming, traditional, for dinner.  I realize that seafood in mustard sauce might not sound traditional to some younger folks out there, but when I was a youngster, fish and other seafood in various types of mustard sauce was a commonly found item on many restaurants friday menu. Even at home, “Fish mit Senfsauce” was a typical friday dinner item, usually served with “Salzkartoffeln” (boiled potatoes).

” Jacobsmuscheln und garnelen in senfsauce mit basmati reis ”
( Scallops and shrimp in mustard sauce with basmati rice )
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Persian Rice (Polo) Recipe Here
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Sauted Scallops & Shrimp In Whole Grain Mustard Cream

Sauted Scallops & Shrimp In Whole Grain Mustard Cream

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Ingredients :

Scallops,
Shrimp,   shelled & deveined, tail on
White wine,
Heavy cream,
Whole grain mustard,   (I prefer Maille)
Butter,   clarified
Butter,   whole
Sriracha ,
Sea salt,
Lemon juice,

Method :

Season scallops with sea salt and saute in clarified butter until halfway cooked. remove from pan, set aside. Season shrimp with sea salt and sriracha sauce and saute in whole butter until halfway cooked, remove from pan, set aside. deglaze pan with white wine, add heavy cream and juices from the cooked shrimp and scallops and reduce until a light sauce has formed. Remove from heat, add mustard and lemon juice, check seasoning. Adjust seasoning if necessary. Return seafood to the pan, return to heat until heated through. Make sure you don’t let the sauce simmer anymore or your seafood will get tough and dry. Serve with basmati rice.

Bon Appetit !   Life is Good !

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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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“Sauteed Gizzards in curry cream with buttered, herbed yukon gold potatoes and frisse salad in honey mustard dressing”
The verdict is out : I’ve got a new favorite chicken gizzard recipe, taking the #1 spot and pushing “Gizzard Adobo” to spot #2 🙂
What a great dish. Even if you are not a fan of gizzards, you can of course replace them with anything that tickles your fancy: Shrimps, scallops, mussels, sliced beef, diced chicken, shredded duck, whatever you like and whatever is available. The curry cream, potatoes, butter, herbs and frisse just go together so well, you don’t want to miss this combination.

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Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

Curried Gizzards, Herbed Potatoes & Frisse In Honey Mustard Dressing

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1.  Simmer  gizzards in salted water until tender, but still with a bit of a bite. Strain. Saute garlic paste and diced onion in butter until fragrant, add curry powder and saute on low heat for another minute. Add heavy cream and a bit of ketchup and reduce until creamy. Add the gizzards, simmer for another minute. Season with kosher salt and cayenne pepper, set aside.
2.  Simmer peeled and cut potatoes until tender but still keeping their shape. Saute in LOT’S of butter without letting potatoes brown. Remove from heat, add lots of chopped italian parsley.
3.  Mix honey, dijon mustard, canola oil, lemon juice, kosher salt and freshly ground black papper. Dress frisse  with the dressing.
4.  To plate, put gizzards on the plate, add potatoes and top with frisse. Sprinkle with chili flakes. Eat. Be happy 🙂

Bon Appetit !   Life is Good !

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“Fondue” Au Fromage Sec

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Good  Read’s. Good Eat’s. Good Drink’s. Good Company = Good Times.
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The title of this dish,  “Fondue Au Fromage Sec”,  is tongue in cheek, but the dish itself is a knock-out: A great  snack, a simple dinner, or fun party food.
I have prepared this often over the years, but I never really gave it a proper name.
So when I made it this sunday afternoon,  I wanted to finally give the dish a proper, clever ?  name. Hopefully, I succeeded ?
I love a good cheese fondue , and this dish has most ingredients of a “fondue au fromage” , (but not the texture, because instead of being liquid, it is “dry”.
Let me know if you disagree and think you ‘ve got a better name for it 🙂
But then, nevertheless, follow the recipe and you will agree that the dish itself is an outstanding snack or party staple or even , if served with a side of greens, a meatless dinner good enough to shine on it’s own.

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Fondue Au Fromage

Fondue Au Fromage “Sec”


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Ingredient’s :

Sour dough bread,   scored criss cross 3/4 down to the bottom crust
Brie cheese,   cut into cubes
Asiago cheese,   diced
Cheddar cheese,   shredded
Roasted garlic paste,
White wine,
Scallions,   thinly sliced
Walnuts,   shelled
Dijon mustard,
Chili flakes,
Butter,   melted

Method :

Open the slit’s of the scored bread with your fingers. Drizzle with melted buter, then white wine. Add a bit of the mustard to the bits of cheese. Stick one piece of brie and one piece of  asiago cheese into each of the cavities. Add cheddar cheese into the cavities as well as on top of the bread. Bake at 375F until cheese melts. Remove from oven,  sprinkle walnuts and chili flakes on top, return to oven until the bread starts to crisp up and is heated through all the way. Remove again from oven, sprinkle with finely sliced scallions and serve hot.

Enjoy !   Live is Good !

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Sauted Shirloin Steak, Guacamole, Scotch Bonnet & Garlic Compound Butter

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A good bread to soak up the juices from a nice cut of meat.
Sadly, an old practice which seemingly got lost some time ago, maybe even never experienced by folk’s who don’t deem it to be fancy enough for their (sophisticated ?) eating habits 😦
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Guacamole Recipe : CLICK HERE

Scotch Bonnet & Garlic Compound Butter Recipe :  CLICK HERE

Marinade  steaks overnight in  soy sauce, garlic powder, dijon mustard and cayenne pepper . Next day, wipe off excess marinade, season with kosher salt and saute in peanut oil to your preferred temperature. While steaks are cooking, spread butter and roasted garlic puree onto sourdough bread and toast until golden brown. To serve, top bread with steak and Scotch Bonnet & Garlic Compound Butter.
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Bon Appetit !   Live is Good !
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Geroestete Semmelknoedel Mit Ei

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A  few weeks ago I posted :

Rinds Rouladen & Semmel Knoedel  ( Beef Roulade & Bread Dumplings )

in response to a request. I mentioned in the post that one can not re-heat bread dumplings in water, as they would become very dense. I promised to post another post soon to explain what to do with leftover bread dumplings. Here are  two very delicious recipes.

A )  ” Semmelknoedel  Salat ”
Dice the cooled dumplings, add diced red onions, diced radish, diced tomatoes, diced cucumbers, diced peppers, sliced chives and dijon mustard vinaigrette and mix all into a Panzanella – like salad. Beautiful and delicious  🙂

B )  ” Geroestete Semmelknoedel mit Ei ”
Quarter the cooled dumplings, then slice into quarter inch slices. Whisk whole eggs with kosher salt and freshly ground black pepper. Saute dumpling slices in butter until lightly browned. Add eggs and sliced chives, saute until eggs start to set. To serve, sprinkle with chopped parsley.
Serve with tomato / cucumber salad.
Note : During the sauteing the dumplings will become crispy on the outside while they aquire a wonderful creamy texture on the inside.

Bon Appetit !   Life is Good !
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Cheeseburger , My Way

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On  the way home from work something extremely unusual happened : Burger craving !
Who would have thought. But, no ordinary burger would suffice.
Here is my concoction. Very simple, easy and fast to make, yet darn good and satisfying  🙂
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Ingredient’s :

Ground beef, 75 / 25 %
Sharp cheddar cheese, shredded
Jalapeno, finely diced
Garlic, paste
Chives, finely sliced
Kosher salt,
Scotch bonnet hot sauce,
Dijon mustard,

Black pepper, freshly ground
Whole egg, fried
Oil, to saute
Butterto finish

Method :

Mix first nine ingredients lightly, do not overwork !
Make a thin patty, cover center with generous amount of cheese,
cover with another thin patty of beef and shape burger.
Saute in oil until done to your liking. Discard oil, add butter and
fry egg. Serve on two slices of rye bread,
top with fried egg and garnish with tomato and pickle.

Bon Appetit !   Life is Good !
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” Bologna & Asiago Salad “

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One  of my standby’s for a quick, hearty, delicious, no-cook dinner  🙂
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Ingredient‘s :

Bologna,                cubed
Asiago cheese,     cubed
Eggs,                       hard boiled, diced
Onion,                    diced
Roasted garlic,     paste
Scallion,                sliced
Salt,                        to taste
Black pepper,       freshly ground, to taste
Dijon mustard,    to taste
Olive oil
Vinegar

All about  WURSTSALAT

Bon Appetit !   Life is Good !
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” Bauern Vesper ” # 1

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The word  “Vesper”  has two very different meanings, and is used in different languages.
Obviously, we don’t want to discuss the religious meaning here, but the culinary one.
In southern Germany we use the word “Vesper” as an alternative to “Brotzeit“,
which means a meal consisting of bread (Brot) and usually, meat, poultry, cheese or fish.
It is a meal traditionally consumed at around sundown (there is a religious connection)
and used to be a simple version of dinner. These day’s, vesper has more or less taken on
the meaning of snack, consisting of  bread and protein during any time of day.
Yesterday I skipped breakfast and lunch and instead, in the early afternoon,
had a VERY substantial bauern vesper  (farmers meal),
consisting of smoked pork knuckles, slowly simmered until tender,
served with dijon mustard  and a dipping sauce of cider vinegar with roasted garlic,
chilies, salt and onions.  And last, but not least, a glass of fine merlot.
– And yes, this is one portion. (lot’s of bones)   🙂

Bon Appetit & Cheers !   Life is good !
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