CITRUS-CARAWAY MUSTARD
Homemade citrus flavor condiment ready in 10 minutes - perfect for gift giving.
Provided by Betty Crocker Kitchens
Categories Gifts & Decor
Time 10m
Yield 32
Number Of Ingredients 6
Steps:
- Place mustard seed and caraway seed in food processor or blender. Cover and process until finely ground. Add remaining ingredients. Cover and process until smooth.
- Pour mustard into jar. Cover and store in refrigerator up to 2 weeks. Flavors mellow after several days.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 tablespoon, Sodium 150 mg
ORZO SALAD WITH CITRUS VINAIGRETTE
Steps:
- Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions.
- Drain orzo and cool on a baking sheet.
- Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette.
- In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving.
MUSTARD AIOLI GRILLED POTATOES WITH FINE HERBS
Provided by Bobby Flay
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day.
- Meanwhile, for the potatoes: Put the potatoes in a pot and cover with cold water by 2 inches. Add the salt and bring to a boil over high heat. Cook the potatoes until a skewer inserted into the center of each potato meets with some resistance, 12 to 15 minutes. Drain well and cool slightly.
- Preheat the grill to medium for direct heat. Cut the potatoes in half, toss with some of the mustard aioli and sprinkle with salt. Place the potatoes cut-side down on the grill and grill until lightly golden brown, about 3 minutes. Flip the potatoes and grill until golden brown and just cooked through, about 3 minutes. Transfer the potatoes to a platter and sprinkle with the parsley, chives, tarragon, salt and pepper. Serve the potatoes with the remaining mustard aioli.
COD IN A MUSTARD CARAWAY COAT
Provided by Molly O'Neill
Categories dinner, easy, quick, main course
Time 15m
Yield Four servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Combine the caraway, mustard and pepper. Set aside.
- Coat the bottom of a baking dish, large enough to hold the fillets in one layer, with the butter. Lay the fillets in the dish, cover each with a quarter of the seasoned mustard and top with the bread crumbs. Bake the fillets until cooked through, about 8 to 10 minutes, depending on the thickness of the fish. Remove the fillets to individual plates and sprinkle with the parsley.
Nutrition Facts : @context http, Calories 312, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 6 grams, Fiber 3 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 478 milligrams, Sugar 2 grams, TransFat 0 grams
MUSTARD CARAWAY CHICKEN WINGS
Make and share this Mustard Caraway Chicken Wings recipe from Food.com.
Provided by wicked cook 46
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk together the mayonnaise, the vinegar, the mustard and the salt,add the wings,toss them until they are coated well.
- In another bowl toss together well the bread crumbs and the caraway seeds and coat the wings with the crumb mixture.
- Bake the wings on a rack in a shallow roasting pan in a preheated 450F oven ,turning them once, for 30 to 35 minutes or until they are browned lightly.
Nutrition Facts : Calories 1170.6, Fat 85.9, SaturatedFat 22.3, Cholesterol 359.8, Sodium 901.4, Carbohydrate 10.5, Fiber 0.8, Sugar 2.6, Protein 84
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