Sherry Mustard Food

MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE

Steps:

• Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
• Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
• Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

SAUTéED SWEETBREADS WITH SHERRY-MUSTARD BUTTER

Steps:

• Place the sweetbreads in a container, cover them with cold water, and soak them in the refrigerator overnight. The next day, take them out and rinse them under cold running water to remove any remaining blood. Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery and cook, stirring, for about 5 minutes. Lay the sweetbreads on top of the vegetables, pour in the wine, and cover with cold water by 2-3 inches. Add the bay leaf, a little salt, and the peppercorns and bring to a boil. Reduce the heat and simmer gently for 10-12 minutes. Test the sweetbreads for doneness by removing one piece (with tongs or a slotted spoon) and placing it in an ice-water bath; it should be firm but neither hard (overcooked) nor too flabby (undercooked) when cool. (Chef Daniel used to say that they should have the feel of a firm, young breast, and of course he would say that looking directly at me, to see me blush!) If it is done, chill all the sweetbreads in the ice bath.
• Place the sweetbreads in a pan or on a large plate with another pan or plate on top of them, and 2-3 pounds of weight (cans of beans work well) evenly distributed on top. Refrigerate and press for at least 1 hour. This process will firm the sweetbreads and create a uniform thickness that helps them cook more evenly.
• With a paring knife, clean the sweetbreads of outer membranes, fat, and any tendons or rubbery bits. If they are plump enough (at least 1 inch thick), the best method is to slice them in half. This shows you any little pinkish parts that you want to remove, which you can do by grasping the end between the tip of your paring knife and your thumb and gently tugging to extract them without breaking the sweetbread apart.
• Do not overdo the cleaning, but do try to get these chewy bits out. You can do this while the Sherry-Mustard Butter is cooking.
• Season the sweetbreads with salt and pepper. Dust with flour, shaking off the excess. Heat the olive oil in a large skillet over medium-high heat. When the pan is hot, cook the sweetbreads until golden brown and crispy on both sides. Drain them briefly on paper towels and serve on a plate or platter with sauce ladled over the top. If you like, throw some sliced mushrooms into the pan and sauté to a crispy brown. Season lightly, then spoon on top of the sweetbreads. Finish with chopped parsley or chives.
• Combine the wine, sherry, vinegar, and shallot in a small saucepan. Bring to a boil, lower the heat, and simmer until the liquid is reduced to about 3 tablespoons, about 5 minutes. Whisk in the butter, 1 tablespoon at a time, until the mixture is smooth and has a creamy consistency. Whisk in the mustards and season to taste with salt and pepper.
• Sweetbreads normally come in sets: the noix ("nut," in French), which is the rounder, meatier part (although a little fatter), about the size and shape of the palm of your hand, and the "gorge" (throat), which is the longer, gnarlier part, requiring more work for less yield. Ask your butcher or meat department for "heartbreads," which will be just the noix. Heartbreads cost a little more but are a lot easier to deal with.

FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

CHICKEN IN CREAMY DIJON-SHERRY SAUCE

Steps:

• Season chicken with salt and pepper. Melt butter in heavy large skillet over medium heat. Add chicken and sauté until just cooked through, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, onion and peppercorns to skillet and sauté until onion is tender, about 7 minutes. Add broth, cream, Sherry and mustard to skillet. Simmer until reduced to sauce consistency, scraping up browned bits, about 15 minutes. Return chicken and any accumulated juices to pan. Cook until chicken is just heated through, about 4 minutes longer.

HOMEMADE MUSTARDS

Steps:

• In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.
• Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Store in an airtight container in the refrigerator for at least 1 week before using to let the flavors develop. The mustard will keep for up to 1 month.

SHERRY VINAIGRETTE

Steps:

• In a small bowl, whisk together vinegar, olive oil, mustard, and shallots until well combined; season with salt and pepper. Alternatively, place all ingredients in a small jar; cover and shake to combine. Refrigerate vinaigrette until ready to use, up to 2 weeks.

MIXED GREENS WITH SHERRY-MUSTARD DRESSING

Steps:

• Whisk shallots, vinegar and mustard in medium bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
• Combine mixed greens and spinach in large bowl. Toss with enough dressing to coat. Season with salt and pepper.

CABBAGE AND TOMATO SLAW WITH SHERRY-MUSTARD VINIAGRETTE

Steps:

• Whisk first 4 ingredients in large bowl to blend. Gradually whisk in oil. Add cabbage, green onions, and tomatoes; toss to coat with vinaigrette. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours and up to 4 hours. Toss before serving.