Name: String Beans (Food & Wine)
Ingredients: 1 lb String Beans (Cut in half or left whole); 1 tbsp Dijon Mustard; 2 tbsp Soy Sauce; 1/2 tsp Fresh Ground Pepper; 2 tbsp Sesame Oil (Oriental-style); 2 tbsp Vegetable Oil; 2 tbsp Red Wine Vinegar (Can sub with Balsamic)

String Beans (Food & Wine)

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Course

Side

Servings

Ingredients

1 lb String Beans Cut in half or left whole
1 tbsp Dijon Mustard
2 tbsp Soy Sauce
1/2 tsp Fresh Ground Pepper
2 tbsp Sesame Oil Oriental-style
2 tbsp Vegetable Oil
2 tbsp Red Wine Vinegar Can sub with Balsamic

Instructions

Cook string beans in salted water until crips, about 2 minutes
Drain and rinse in cold water, drain well
In small bowl, whisk together the mustard, soy sauce, pepper and vinegar until blended
Slowly whisk in the oils
Mix well with string beans and top with sesame seeds if desired

Pork with Mustard Herb BUtter

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Servings

Ingredients

3/4 cup Unsalted Butter Room temperature
1/3 cup Creme Fraiche
1/2 cup Chicken Stock
6 tbsp Dijon Mustard
1.25 tsp Dried Rosemary Crushed
1.25 tsp Dried Thyme Crushed
1/2 tsp Salt
Fresh Pepper
3 tbsp Sesame Oil
1 Pork Crown Roast 16 ribs or 7lbs
4 cloves garlic slivered

Instructions

Mustard Butter

Cream butter with electric mixer
Beat in mustard
Mix in rosemary, thyme and lots of pepper
Blend in sesame oil
Divide between 2 bowls and refrigerate 1 bowl while preparing roast

Roast

Preheat over to 350
Make slits over entire roast and insert garlic
Put roast in roasting pan and brush 1/3 of rom temperature mustard butter over meat
Cover bone tips with tin foil
Roast pork 17 minutes per pound, approximately 2 hours for a 7 lb roast
Brush roast with mustard butter every 30 minutes
Transfer roast to heated platter and cover with foil and let stand 30 minutes
Beat chilled mustard mixture with mixer until smooth and creamy
Mix in creme fraiche until just incorporated
Degrease pan juices
Add stock to juices in pan and bring to a boil, transfer to sauce boat
Top each serving of meat with pan juices and mustard butter

Chicken with Two Mustards

Servings

Ingredients

1/2 cup Dijon Mustard
1/2 cup Pommery Mustard
2-3 tsp White Wine or Beer As needed
4 Chicken Breasts Bone In
4 tbsp Butter Melted
2 tbsp Bread Crumbs Fresh, White Bread
Salt
Pepper

Servings

Ingredients

1/2 cup Dijon Mustard
1/2 cup Pommery Mustard
2-3 tsp White Wine or Beer As needed
4 Chicken Breasts Bone In
4 tbsp Butter Melted
2 tbsp Bread Crumbs Fresh, White Bread
Salt
Pepper

Instructions

Mix mustards together and thin with a few teaspoons of wine or beer and set aside
Remove center breastbone cartilage from each breast
Trim excess fat and overhanging skin
Place on grilling pan
Season with salt and pepper and drizzle with 2 tablespoons of melted butter
Broil until skin starts to brown and crisp
Remove from broiler and spread mustard mixture evenly over entire top surface of chickens
Drizzle remaining 2 tablespoons butter and sprinkle very lightly with bread crumbs
Place chicken back under broiler until surface browns and blackens slightly
Finish in 400 degree oven about 5-10 minutes

Lamb with Shallots, Mustard and Mint

Servings

Ingredients

Lamb Roast

3 tbsp Butter Room Temperature
1 tbsp Dijon Mustard
1 tsp Dijon Mustard
2 tsp Dried Rosemary
4.5 pounds Crown of Lamb
2 Shallots Chopped
1 cup Dry White Wine
1/4 cup Unsalted Chicken Broth
3 tbsp Fresh Mint Chopped
Spring Vegetables with Mint See Recipe

Spring Vegetables with Mint

1.5 Potatoes Halved
1 bunch Baby Carrots Stems trimmed to 1 inch, peeled
10 ounces Onions Peeled
1 pound Asparagus Fresh, trimmed, cut crosswise into thirds
3 tbsp Butter
3 tbsp Fresh Mint Chopped

Servings

Ingredients

Lamb Roast

3 tbsp Butter Room Temperature
1 tbsp Dijon Mustard
1 tsp Dijon Mustard
2 tsp Dried Rosemary
4.5 pounds Crown of Lamb
2 Shallots Chopped
1 cup Dry White Wine
1/4 cup Unsalted Chicken Broth
3 tbsp Fresh Mint Chopped
Spring Vegetables with Mint See Recipe

Spring Vegetables with Mint

1.5 Potatoes Halved
1 bunch Baby Carrots Stems trimmed to 1 inch, peeled
10 ounces Onions Peeled
1 pound Asparagus Fresh, trimmed, cut crosswise into thirds
3 tbsp Butter
3 tbsp Fresh Mint Chopped

Instructions

For lamb - make sure 1 crown made from two 8 rib racks
Preheat oven to 450
Mix 2 tablespoons butter, 1 tbsp mustard and 1.5 tsp rosemary in bow
Season generously with salt and pepper
Place lamb in roasting pan
Rub all over with butter mixture
Roast 15 minutes
Reduce oven temperature to 350 and continue roasting until thermometer inserted into lamb registers 140 for medium rare, about 40 minutes
Transfer lamb to platter and let stand 15 minutes
Pour off fat from roasting pan and set pan aside
Melt 1 tbsp butter in heavy large skillet over low heat
Add shallots and 1/2 tsp rosemary
Saute until shallots are tender about 5 minutes
Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits
Add wine to skillet
Add stock, boil until slightly thickened, about 6 minutes
Mix in 1/2 tsp mustard and mint
Season with salt and pepper
Spoon vegetables in center of and around the roast
Serve, cutting lamb into chops and spooning sauce over

Spring Vegetables

Place potatoes in vegetable steamer and steam for 10 minutes
Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer
Add asparagus and steam until crisp tender, about 5 minutes more
Melt butter in heavy large skillet over medium heat
Add mint and vegetables
Season with salt and pepper and stir until vegetables are coated with butter