Mustard – Let's Cook Together

Pork Chops with Mustard

Denis Martel — Sun, 18 Apr 2010 13:57:16 +0000

This is my brother-in-law Jocelyn’s speciality. He told me that, soon after he got married, his sister’s husband, Jean and him, wanted to impress their wives. Jean had found this recipe while Jocelyn was making the curry rice. Almost 35 years later, this recipe is still just as popular, particularly if you serve it with the curry rice.

Ingredients:

8 pork chops, about 1.5 cm thick
30 ml olive oil
Salt, pepper and paprika
One beaten egg
250 ml grated cheese of your choice
30 ml Old Fashion Mustard

Method:

Dust pork chops with salt, pepper and paprika
In a thick bottom frying pan, heat oil and brown the pork chops on both sides
Place chops in a baking dish, big enough to have a single layer (may need two dishes)
In a bowl delicately mix the egg, cheese and mustard together
Place 1/8 of the mixture on each chop
Bake at 300⁰F for 25 minutes

Rack of Lamb

Denis Martel — Sun, 18 Apr 2010 13:50:58 +0000

Lamb is probably our (Cheryl and I) favourite meat. The meat from the rack is so tender it melts in your mouth.

I recommend serving the rack of lamb with a hunter sauce. You will find it delicious.

Ingredients:

Two racks of lamb
30 ml olive oil
20 ml old fashion mustard (the one with the seeds!)
75 ml bread crumbs
30 ml red wine
7 ml rosemary
1 garlic clove finely sliced
1 garlic clove chopped

Method:

Cut and insert the garlic slices in the racks
Mix the other ingredients together and rub the mixture on the lamb
Place in the refrigerator for about two hours
Bake in the oven at 350⁰F for about 20 minutes
Remove the racks from the oven, cover with foil for 5 minutes
Slice the chops and serve

Leg of Lamb

Denis Martel — Sun, 18 Apr 2010 13:49:30 +0000

I love leg of lamb. I recommend buying it boneless or removing the bone before cooking it. It will be easier to cut after it’s cooked.

The leg of lamb is delicious when served with a hunter sauce. For vegetables, I like to serve it with the hunter style carrots.

Ingredients:

1 leg of lamb, around 2 kg
4 or 5 garlic cloves
30 ml butter
30 ml melted butter
2 ml rosemary
5 ml old fashion mustard (the one with the seeds)
1 onion finely chopped

Method:

Remove as much fat as possible from the leg of lamb
Finely slice 2 garlic cloves, taking care to remove the germ first (it help to digest garlic!)
Make small cuts on the leg of lamb and insert a garlic slice in each
Chop the remaining garlic and mix with the other ingredients
Spread the mixture on the lamb and let marinade for about 2 hours before cooking the lamb in the oven or on the BBQ

Mayonnaise for French Fries

Denis Martel — Sat, 10 Apr 2010 18:11:39 +0000

I love eating European sausages with French fries at Chez Better restaurant in Montreal. I went there once with my friend Liam for lunch. A good part of the lunch hour was spent trying to figure out the ingredients in their great mayonnaise. At home that night, I mixed what I thought to be the ingredients and came up with this recipe. It may not be exactly the same as Chez Better but it taste great. It’s up to you to compare!!!

Ingredients:

125 ml mayonnaise
15 ml old fashion mustard
5 ml raspberry vinegar
2 pressed garlic cloves

Method:

Mix all the ingredients and leave in the refrigerator for about one hour so the flavours can blend

Marinade for Pork and Chicken

Denis Martel — Sat, 10 Apr 2010 18:10:31 +0000

This is a great marinade developed by Cheryl. It gives a nice taste to your meat.

Ingredients:

200 ml soy sauce
10 ml old fashion mustard (the one with the seeds)
50 ml BBQ sauce
3 garlic cloves, chopped
30 ml Worcestershire sauce
10 ml parsley
5 ml black pepper
50 ml Hoi sin sauce
50 ml black bean sauce

Method:

Mix all the ingredients and marinade your meat for at least 2 hours in the refrigerator. For better flavour, marinate the meat the night before
You can use this marinade to brush on your meat when cooking on the BBQ. You may want to add a bit of water first to dilute it