MENDOCINO MUSTARD
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THE
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WURST
Main Dishes
THIS RECIPE WON A FIRST PLACE PRIZE
FOR MARGEE BERRY.
1 lb. boneless, skinless chicken breasts
1/3 cup orange marmalade
1 Tbsp. seasoned rice vinegar
1 Tbsp. low-sodium soy sauce
½ cup orange juice
1 tsp. fresh grated, peeled ginger
1 tsp. Asian style chili garlic sauce
2 Tbsp. Mendocino Mustard Hot & Sweet
2 medium lemons
1 tsp. salt
1 tsp. black pepper
1 tsp. chili powder
6 green onions, trimmed and cut into 1" pieces
½ cup dried apricots
If using bamboo skewers, prepare them by soaking in water until you're ready to thread them. Spray grill rack with non-stick spray, then heat to medium-high.
In a small saucepan, melt the marmalade over medium heat for about 1 minute. Whisk in the vinegar, soy sauce, orange juice, ginger, chili garlic sauce and mustard. Set aside. Rinse the lemons and cut crosswise into ¼" thick slices (don't remove the rind; it helps to keep the lemon slices on the skewers); discard the ends and any seeds. Pat the chicken dry and season each side with salt, pepper and chili powder. Cut into 1" cubes.
Thread 2 pieces of chicken onto an 8"-10" long skewer and follow with a piece of onion. Next, fold a slice of lemon around an apricot and thread onto the skewer. Repeat the process until 4 skewers are equally filled.
Pour off 3 Tbsp. of the marmalade mixture to use for basting and keep the remaining mixture warm. Brush marinade on all sides of the skewers and grill until chicken is cooked, about 5 minutes per side.
To serve, unthread skewers onto 4 dinner plates and drizzle with warm sauce.
Serves 4
Mustard Caper Chicken Schnitzel
THIS RECIPE WON A FIRST PLACE PRIZE
FOR RENEE POKORNY.
1 lb. boneless, skinless chicken breasts,
pounded 1/4" thick
2 eggs, beaten
½ cup white flour
1 tsp. Creole seasoning
2 Tbsp. olive oil
2 Tbsp. Mendocino Mustard Seeds & Suds
1 cup dry white wine (e.g. Sauvignon Blanc)
2 Tbsp. capers, drained, but not rinsed
2 Tbsp. unsalted butter
Combine flour and Creole seasoning in a pie plate. Pour beaten egg into
another pie plate.
Add oil to a large heavy-bottom skillet. Heat skillet over
medium/high heat.
Dip each chicken breast in egg, covering both sides
evenly. Dredge in the flour
mixture. Shake off excess flour.
Place chicken in the skillet and brown on
both sides, about 2½ minutes per side.
Remove chicken from skillet and lightly tent
with foil on a serving platter to keep warm.
Add wine, mustard and capers to skillet. Scrape up the brown bits (fond) from the bottom of the skillet. Cook until mixture is reduced by half. Remove from heat and add the butter to the mustard/caper liquid. Once butter is melted, pour over the chicken. Serve immediately.
Serves 4
Portobello Bacon Cheeseburgers
with Seeds & Suds Mayo
THIS RECIPE WON A SECOND PLACE PRIZE
FOR PATRICIA SCHROEDL.
¾ cup balsamic vinegar
2 Tbsp. olive oil
2 Tbsp. Mendocino Mustard Hot & Sweet
4 large portobello mushroom caps (approximately 4 oz. each,
excess stem removed)
8 slices bacon
1 cup sliced onion
¼ cup mayonnaise
2 Tbsp. Mendocino Mustard Seeds & Suds
4 large hamburger buns
8 lettuce leaves
4 large tomato slices, ¼ " thick
4 slices smoked cheddar or swiss cheese, about 1/8" thick
non-stick spray
Combine first 3 ingredients in a large zip-top resealable plastic food bag. Add mushroom caps, turning gently to coat with marinade. Seal and refrigerate 12 to 24 hrs.
Spray broiler or grill with non-stick spray and preheat.
Cook bacon in a large skillet over meduim/high heat until crisp. Remove from pan. Drain skillet, but do not wipe clean. Add sliced onion to skillet. Cook until golden brown, stirring frequently (10 - 15 minutes).
Remove mushrooms from marinade; discard marinade. Place mushrooms on grill grid or broiler pan about 4" from medium/hot heat. Broil or grill 5 - 6 minutes, turning once.
In a small bowl, stir together mayonnaise and Mendocino Mustard Seeds & Suds. Spread equal amounts on the inside of top halves of buns. Top each bun bottom with 1 lettuce leaf, tomato slice, mushroom cap, cheese slice, 2 slices of bacon and one quarter of the cooked onion. Top with lettuce leaf and cover with top bun.
Serves 4
Roasted Beef Short Ribs with Creamy
Hot & Sweet Sauce
THIS RECIPE WON A THIRD PLACE PRIZE
FOR WENDY WILLIAMS.
5 lbs. beef short ribs, bone-in
2 Tbsp. olive oil
2 medium sweet onions, peeled and cut into large chunks
1 lb. small rose potatoes, washed and left unpeeled
4 carrots, peeled and cut into large chunks
2 parsnips, peeled and cut into large chunks
2 cloves garlic, minced
3 shallots, peeled and minced
½ cup fresh Italian parsley, chopped
¼ cup Mendocino Mustard Hot & Sweet
¾ cup beef broth
¾ cup dry red wine
1½ tsp. salt
1 tsp. ground black pepper
Preheat oven to 325 degrees F. Heat the olive oil in a large skillet. In batches, brown ribs on each side and place in a
large Dutch oven or roasting pan once browned. Follow by browning onions, potatoes, carrots, parsnips, shallots and garlic. Add to the Dutch oven.
In browning skillet, add beef broth, red wine, mustard, salt and pepper. Simmer on low for 3 minutes. Pour the liquid over ribs and vegetables. Sprinkle with ¼ cup chopped parsley
and cover. Bake at 325 degrees F for 2½ - 3 hours, or until meat is fork tender.
Sauce:
Carefully drain the liquid from the Dutch oven and strain through a colander. Let sit and remove the grease floating on top of the liquid. Remove as much of the carrots, parsnips
and onions from the Dutch oven as you can and put them in a food processor or blender, returning the ribs and potatoes to the oven to keep warm.
Puree the carrots, parsnips, shallots and onions. Slowly add in the degreased liquid and continue to puree until smooth and creamy. Pour sauce over
the ribs.
Serve on a large platter with ribs surrounded by potatoes and sprinkled with the remaining chopped parsley.
Serves 4
Apple Orchard Pork Chops
6 pork loin chops, cut 1½" thick
2 tsp. vegetable oil
2 cups apple cider or apple juice
1/3 cup Mendocino Mustard Suds & Seeds
3 baking apples, cored and sliced ½" thick
½ cup currants or raisins
½ cup sliced green onions
2 Tbsp. cornstarch
¼ cup water
Heat oil in large skillet. Brown pork chops over medium-high heat. Season with salt and pepper. Combine apple cider and mustard; pour over pork chops. Cover; cook over medium-low heat 45 minutes. Add apples, currants and green onions. Cover; cook 5-10 minutes longer. Remove pork chops and apples and place on a serving platter. Keep warm. Combine cornstarch and water. Slowly add, while stirring, to remaining sauce. Cook and stir until thickened, adding water if necessary. Serve sauce over pork chops and apples.
Serves 4
Mustard-marinated Leg of Lamb
Ingredients for marinade:
½ tsp. salt
½ tsp. pepper
3/4 cup olive oil
½ cup red wine vinegar
5 cloves of garlic, crushed
½ cup of Mendocino Mustard Hot & Sweet
Combine marinade ingredients. Place leg of lamb in a container with lid, or use a sealable plastic oven bag. Add marinade and turn lamb to thoroughly coat. Marinate overnight in refrigerator, turning lamb occasionally so that marinade penetrates all surfaces.
Drain meat prior to cooking. Reserve marinade for basting during cooking. Discard unused marinade. Roast lamb in
oven to desired degree of doneness.
Irish "Bacon" and Cabbage
1 gallon water
3 cups coarse kosher salt
16½ lb. bone-in pork shoulder roast (Boston butt), excess fat
trimmed
3 large heads of garlic, halved crosswise
1½ tsp. whole black peppercorns
1 large head of green cabbage, cut into 6 wedges
1 lb. carrots, peeled, cut crosswise in half, then
quartered lengthwise
Mendocino Mustard Hot & Sweet and/or
Mendocino Mustard Seeds & Suds
Combine 1 gallon of water and salt in heavy large pot. Stir until salt dissolves. Add pork. Cover and refrigerate for 1 day. Bring pork in salt water to a boil. Boil 10 minutes. Carefully drain salt water. Fill pot with enough cold water to cover pork.
Bring water to boil over high heat. Add garlic and peppercorns. Reduce heat to medium-low. Cover; simmer gently until pork is very tender, about 3 hours. Transfer pork to large pan. Cover; keep warm.
Add cabbage and carrots to cooking liquid. Boil until vegetables are almost tender, about 15 minutes. Using slotted spoon, transfer vegetables and garlic to serving platter.
Cut pork into thick slices; arrange on platter with vegetables. Spoon some hot cooking liquid over pork and vegetables. Serve with Mendocino Mustard.
Serves 6
Creole Steak and Oysters
6 - 6 oz. filet mignon steaks
1 qt. fresh shelled oysters, drained
1½ cup extra virgin olive oil
2 cups dry vermouth
4 cloves of garlic
3 Tbsp. Creole seasoning
2 cups sour cream
4 Tbsp. prepared horseradish
2 Tbsp. Mendocino Mustard Hot & Sweet
2 Tbsp. chili sauce
1½ cups green onions, thinly sliced
1 cup fresh parsley, finely minced
2 dozen fresh spinach leaves, cleaned and crisped
4 large lemons, wedged
6 servings cooked rice
Place steaks and oysters in shallow pan. Add 1 cup oil, vermouth, garlic and Creole seasoning. Let stand 20 minutes, turning steaks occasionally. In mixing bowl, combine sour cream, horseradish, mustard, chili sauce, green onions and parsley. Sauté steaks in heavy skillet on high heat in remaining olive oil. Cook 3 minutes on each side for medium rare. While steaks are cooking, heat oysters and marinade in saucepan over medium heat 6 minutes or until edges curl.
Decorate 6 heated plates with spinach. Arrange oysters next to steaks and rice on plates. Spoon sour cream sauce beside steaks and oysters and over cooked rice. Garnish with lemon.
Serves 6
Apple-A-Day Burger
ground beef
sesame-rye bread
sliced sharp cheddar cheese
sliced green apple
sliced thin red apple
sliced thin almonds, sliced and toasted
Mendocino Mustard Hot & Sweet
prepared horseradish
salt and pepper to taste
Form beef into patties and cook as desired. Toast bread and spread with Mendocino Mustard Hot & Sweet and horseradish. Add burger and top with layered apples,
cheese and almonds.
Mustard Grilled Chicken
8 skinless boneless chicken breasts
½ cup Mendocino Mustard Hot & Sweet
½ cup lemon juice
2 tsp. Worcestershire sauce
salt & pepper to taste
Paint chicken with mustard. Sprinkle with lemon juice and Worcestershire sauce. Marinate 15 minutes. Grill 3-4 minutes.
Serves 8
Mustard-marinated Roasted Turkey Breast
½ cup Mendocino Mustard Hot & Sweet
1/3 cup reduced-sodium soy sauce
½ cup pineapple juice
3 Tbsp. olive oil
½ tsp. ground ginger
3 Tbsp. brown sugar
1 turkey breast or 2 half-breasts, 4 to 5 lbs. total, fresh or
frozen, thawed
1 cup water or broth
In a small bowl, combine mustard, soy sauce, pineapple juice, oil, ginger and sugar. Set aside half of the marinade for brushing on the turkey breast during roasting.
Place remaining marinade in a large foodservice grade resealable plastic bag and add the turkey breast. Marinate, in the refrigerator, for at least 1 hour, up to 4 hours. Preheat the oven to 425 degrees F. Remove the turkey from the marinade and discard used marinade in bag. Place the turkey, breast side up, on a v-shaped rack set in a shallow roasting pan. Add water or broth to the pan to prevent drippings from burning.
Roast turkey breast for about 30 minutes or until the skin just begins to turn golden. Reduce the heat to 325 degrees F. Continue roasting for about 30 to 45 minutes longer, until the internal temperature reaches 170 degrees F. in the breast. Brush with the reserved marinade (from step 1) during the last ½ hour of roasting. Remove from the oven, loosely cover with foil and let rest 15 to 20 minutes before serving.
Serves 8
Skip MacLaren's Chicken Mendocino
4 to 6 boneless, skinless chicken breasts
1 - 9 oz. jar Mendocino Mustard Hot & Sweet
1 cup seasoned bread crumbs
½ cup grated Parmesan cheese
1 cup chicken broth
½ pint heavy cream
Coat all surfaces of breasts with Mendocino Mustard Hot & Sweet. Combine bread crumbs with Parmesan cheese, mixing well. Completely cover breasts with crumb mixture and place in an ungreased baking dish. Bake in a pre-heated oven for 30 minutes.
Prepare chicken stock and add to baking dish (the stock must be hot to avoid shock breakage of baking dish). Bake for an additional 30 minutes, basting breasts about every 10 minutes. Lightly brown breasts under the broiler for a few seconds; move cooked breasts from pan to serving plate.
Prepare a gravy or sauce from the liquid remaining in pan; add more Mendocino Mustard Hot & Sweet to taste. Add heavy cream as necessary to achieve desired consistency. Drizzle sauce over breasts and serve. Skip serves this with snow peas and water chestnuts.
Serves 4 - 6
Submitted by Skip MacLaren
Thanks Skip!
Savory Turkey Meatloaf
1½ cups finely chopped onion
1 Tbsp. minced garlic
1 tsp. olive oil
1 medium carrot, finely diced
¼ lb. cremini mushrooms, trimmed and very finely diced
1 tsp. salt
½ tsp. black pepper
1½ tsp. Worcestshire sauce
1/3 cup fresh parsley, finely chopped
¼ cup plus 1 Tbsp. ketchup
2 Tbsp. Mendocino Mustard Seeds & Suds
1 cup fine fresh bread crumbs (about 2 slices)
1/3 cup milk
1 whole large egg, lightly beaten
1 large egg white, lightly beaten
1¼ lb. ground turkey (mix of dark and light meat)
Preheat oven to 400 degrees F. Cook onion and garlic in oil in a 12" nonstick skillet
over moderate heat, stirring, until onion is softened,
about 2 minutes. Add carrot and cook, stirring, until
softened, about 3 minutes. Add mushrooms, ½ tsp. salt
and ¼ tsp. pepper and cook, stirring occasionally,
until liquid from mushrooms is evaporated and they are
very tender, 10 to 15 minutes. Stir in Worcestshire
sauce, parsley, mustard and 3 Tbsp. of ketchup, then
transfer vegetables to a large bowl and cool.
Stir together bread crumbs and milk in a small bowl
and let stand 5 minutes. Stir in egg and egg white,
then add to vegetables. Add turkey and remaining
¼ tsp. salt and ¼ tsp. pepper to vegetable mixture
and mix well with your hands. (Mixture will be very
moist.)
Form into a 9" x 5" loaf in a lightly oiled 13"
x 9" x 2" metal baking pan. Brush meatloaf evenly
with remaining 2 Tbsp. ketchup. Bake in middle of oven
until a meat thermometer inserted into the meatloaf
registers 170 degrees F (50 to 55 minutes). Let
meatloaf stand for 5 minutes before serving.
Serves 6
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