APRICOT AND MUSTARD GLAZED BABY BACK RIBS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the rub: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the chili powder, paprika, cumin and 1 tablespoon salt.
- Lay 2 half-racks of ribs flat in a 9-by-13-inch glass baking dish. Repeat with the remaining 2 half-racks. Using your hands, coat each rack with the spice rub. Set aside.
- For the sauce: Heat the oil in a medium saucepan over medium-high heat. Add the onions and 2 teaspoons salt and cook until translucent and lightly browned, 5 to 7 minutes. Add the garlic and chiles and cook for 2 minutes. Add the apple cider vinegar, and cook, scraping the bottom of the pan with a wooden spoon, for 3 minutes. Add the mustard and preserves. Stir to combine. Bring to a boil, reduce to a simmer and cook to allow the flavors to marry, about 3 minutes. Turn off the heat and carefully pour half the sauce over the ribs. Pour 1/2 cup of the chicken stock into the bottom of each dish. Cover the baking dishes with foil and place into the oven on the middle rack. Bake until the meat is tender, about 1 1/2 hours.
- Meanwhile, cook the remaining sauce over medium-high heat until reduced by half, about 20 minutes.
- Heat a grill pan or a gas or charcoal grill over medium-high heat.
- Using a pastry brush, glaze the baked ribs with the reduced sauce. Place the ribs meat-side down onto the hot grill and cook until slightly charred, 3 to 5 minutes. Turn the ribs over and cook for an additional 5 minutes. Flip one final time, allowing the ribs to cook until perfectly charred, 3 to 5 minutes more. Remove from the grill and rest for 10 minutes before cutting.
- Serve alongside a bowl of any remaining sauce.
APRICOT-MUSTARD SAUCE WITH PORK CHOPS
This speedy sauce puts a new spin on our simple Sauteed Pork Chops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 10m
Yield Makes 3/4 cup
Number Of Ingredients 5
Steps:
- In a medium bowl, stir together sour cream, Dijon and whole-grain mustards, and jam until blended. Serve with Sauteed Pork Chops, grilled chicken, or turkey cutlets. Refrigerate, covered, up to 1 week.
APRICOT-MUSTARD BAKED CHICKEN
Provided by Jenny Rosenstrach
Categories Chicken Mustard Bake Kid-Friendly Dinner Apricot Healthy Low Cholesterol Small Plates
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F.
- Place the chicken on a rimmed cookie sheet or baking dish lined with foil or parchment paper, sprinkle with salt and pepper, and bake for 10 minutes.
- While the chicken is baking, whisk together the jam, mustard, water, thyme, and a little salt and pepper in a small saucepan over low heat for about 3 minutes. It should be slightly syrupy.
- Pull the chicken out of the oven and pour the sauce on top. Continue baking for another 15 minutes. For the last 3 minutes, place the chicken under the broiler on the top rack so it gets golden and crispy looking.
APRICOT-MUSTARD GLAZE
Provided by Food Network
Categories condiment
Time 5m
Yield about 3 tablespoons
Number Of Ingredients 4
Steps:
- Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
- Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.
APRICOT MUSTARD SAUCE FOR FISH (ASIA)
This recipe was created for the Wild Card Fish & Seafood Forum Challenge: The Mixing Pot -- ZWT6.
Provided by Sydney Mike
Categories Sauces
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, stir together all the ingredients.
- Cover & chill in the refrigerator for 1 hour.
- Can be used to baste four 8-ounce portions of salmon OR as a sauce, once the salmon has been baked. Also works as a sweet & spicy dip for other seafood.
Nutrition Facts : Calories 147.6, Fat 0.1, Sodium 28.2, Carbohydrate 39.2, Fiber 0.3, Sugar 26.1, Protein 0.5
GLAZED HAM WITH APRICOT-MUSTARD SAUCE
This is a very tasty sweet glaze for a holiday ham that is already cooked. Apricot and mustard come together for a tasty flavor that's sure to delight all at the dinner table.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h15m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch-thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant-read thermometer inserted in the thickest part, avoiding bone, registers 130 degrees, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5 to 10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham, reserving bone and 2 cups of meat for Split Pea Soup. Serve with sauce.
Nutrition Facts : Calories 405 g, Fat 11 g, Protein 46 g
APRICOT MUSTARD GRILLING SAUCE
From The Colman's Mustard Cookbook, 2004, this recipe makes a nice basting sauce for chicken & pork as well as a complement to cold meats & cheeses.
Provided by Sydney Mike
Categories Sauces
Time 2m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into the bowl of a blender & process 30 seconds or until there is a good consistency to the sauce.
- Pour into a covered glass jar & store in the refrigerator.
GLAZED HAM WITH APRICOT MUSTARD SAUCE
I have not tried this ham. I'm posting this for safe keeping. I found this recipe in Martha Stewarts Everyday Food magazine.
Provided by internetnut
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375, with rack in lowest position. Line a large roasting pan with aluminum foil; place roasting rack in pan.
- With a sharp knife, trim fat, leaving a 1/4-inch thick layer. Lightly score fat in a diamond pattern (do not cut into meat). Place ham, fat side up, on rack; roast 1 hour.
- Meanwhile, in a small saucepan, combine jam and mustard (they can be mixed and refrigerated up to 1 day ahead). Transfer 1/2 cup mixture to a small bowl to glaze ham. Set aside saucepan with remaining mixture.
- After 1 hour, brush ham with glaze. Repeat every 15 minutes until brown and shiny, and an instant read thermometer inserted in the thickest part, avoiding bone, registers 130, about 1 hour more (if glaze starts to burn, tent ham with buttered foil). Discard unused glaze. Remove ham from oven; cover loosely with buttered foil to keep warm. Temperature will then rise another 5-10 degrees.
- Bring jam mixture in saucepan to a boil. Carve ham. Serve with sauce.
Nutrition Facts : Calories 803.3, Fat 24.4, SaturatedFat 7.7, Cholesterol 206.4, Sodium 6049.3, Carbohydrate 53.7, Fiber 1.1, Sugar 29.8, Protein 90.5
SAUSAGE LINKS WITH APRICOT-MUSTARD GLAZE
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk apricot preserves in heavy medium saucepan over medium heat until melted and smooth, about 1 minute. Add mustard and whisk until beginning to simmer, about 30 seconds. Remove from heat. Stir in chopped rosemary. Season glaze to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until heated through.)
- Heat oil in heavy large skillet over medium-high heat. Add sausages and sauté until browned and cooked through, about 10 minutes. Transfer to saucepan with glaze. Stir over medium heat until sausages are glazed, about 1 minute. Transfer to platter and serve.
APRICOT MUSTARD
Serve this special homemade mustard with our Thyme Crackers. To create a platter, add artisanal cheeses and a bowl of roasted olives.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Mix apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put mixture in a food processor. Add vinegar and salt; puree.
APRICOT MUSTARD DIPPING SAUCE
Make and share this Apricot Mustard Dipping Sauce recipe from Food.com.
Provided by kelly in TO
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- In a small bowl, stir together preserves, water and mustard.
Nutrition Facts : Calories 50.9, Fat 0.2, Sodium 50.3, Carbohydrate 13.2, Fiber 0.2, Sugar 7.5, Protein 0.3
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