Mustard in favorite recipes?

[LeMagnifico]

i was wondering if anyone here uses mustard and incorporates it within their favorite food recipes? anyone here use a mustard like Grey Poupon Mustard?

[NOCHEF&JUSTLOVESFOOD.YUM]

GREAT Question, I Love mustard. For the record, I despise yellow, American "hot dog" mustard. I actually prefer the dark seeded German types, but I do use Dijon types frequently as a sauce or baster.

I got this next pqrt off a site as a way of introduction and explanation:

"The Difference Between Dijon and Other Mustards

What is the difference between Dijon mustard and regular mustard? Is there a way to substitute the regular mustard in a recipe that calls for Dijon?


To many people, Dijon-style mustard is regular mustard. Another group of people think that the common yellow mustard you refer to is called "prepared" mustard, but any fluid mix of crushed or ground mustard seeds with seasonings and vinegar, wine, water, beer, or must (fresh-pressed grape juice) is a prepared mustard (in Britain, a "made" mustard). What you are referring to as regular mustard is best called yellow mustard or perhaps American-style mustard.

There are, of course, many types of prepared mustard with many flavor variations. There are three main types in France. Dijon is light in color, but fairly strong in flavor. Bordeaux is darker, with a milder, but more vinegary flavor, and includes sugar and usually tarragon. Meaux mustard is made from crushed mustard seeds rather than seeds ground to powder, and is generally mild.

German mustards, of which there are many, are generally of the Bordeaux type. English mustards are the strongest overall and can be a shock to the uninitiated. American yellow mustard is a mixture of the mildest mustard seeds with vinegar, sugar, and turmeric, which makes it yellow.

There is such a flavor difference between yellow mustard and Dijon mustard that we do not substitute one for the other in general. Why not buy a small bottle of Dijon-style mustard and give it a try? Even if it tastes very unusual at first, you may really appreciate what it does in this recipe — and others."

hHere is one of my favorites, although you can use this techinique on most ANY meat:

Mustard Ginger Glazed Beef Roast

1/4 cup dijon-style mustard
1 tablespoon ground ginger
1 3 pound bottom round beef roast

PAN GRAVY:
1 low sodium bouillon cube
1 cup boiling water
2 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Combine mustard and ginger in small bowl. Rub all over meat. Refrigerate for 1 hour to marinate. Heat oven to 400ºF. Place beef on rack in flameproof roasting pan. Roast in 400ºFoven for 50 to 60 minutes or until internal temperature reaches 130ºF for rare, 140ºF for medium-rare; 160° for well-done; remove meat from oven when temperature is 5° less than desired final temperature. (Temperature will continue to rise while beef rests for 10 minutes.) Carve into very thin slices; start at pointed end, but turn meat to make sure you are slicing against grain.

Pan Gravy: While meat is resting, dissolve 1 low-sodium beef bouillon cube in 1 cup boiling water in small saucepan. Pour into roasting pan, scraping up any browned bits from the bottom of the pan. Stir 2 tablespoons all-purpose flour into 1/2 cup cold water in small cup until smooth. Pour into roasting pan. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Place roasting pan over medium heat; cook, stirring, until mixture bubbles and thickens, 3 to 4 minutes.

NOTES: For a delicious accent, roast whole heads of garlic along with the beef. Just remove the papery outer skin and drizzle with olive oil. When roasted, squeeze the softened garlic onto slices of the roast, into mashed potatoes or on oven-warmed crusty bread.

I laso love the English "Coleman" style dry mustard for making my own, especially Chinese dipping mustard.

Chinese Hot Mustard Recipe


Chinese hot mustard is a favorite condiment with egg rolls and other Oriental specialties. It's easy to mix up your own with a few common ingredients. Unless you're used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.

INGREDIENTS:
1/4 cup dry mustard
1 teaspoon sugar
1/4 cup boiling water
2 tsp vegetable oil

PREPARATION:
Whisk mustard and sugar together until smooth, then whisk in water and oil. Let stand 8 hours before serving. Refrigerate leftovers.

Yield: about 1/3 cup

Note: The fresher it is, the hotter it is

And, for my buddy LIKETOBAKE who doesn't live near a Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html

Mustard seeds go back a LONG way and are a low fat, high flavor addiiton to most any dish.

Sorry this was so long, I just love mustard :)

[LeMagnifico]

GREAT Question, I Love mustard. For the record, I despise yellow, American "hot dog" mustard. I actually prefer the dark seeded German types, but I do use Dijon types frequently as a sauce or baster.

I got this next pqrt off a site as a way of introduction and explanation:

"The Difference Between Dijon and Other Mustards

What is the difference between Dijon mustard and regular mustard? Is there a way to substitute the regular mustard in a recipe that calls for Dijon?


To many people, Dijon-style mustard is regular mustard. Another group of people think that the common yellow mustard you refer to is called "prepared" mustard, but any fluid mix of crushed or ground mustard seeds with seasonings and vinegar, wine, water, beer, or must (fresh-pressed grape juice) is a prepared mustard (in Britain, a "made" mustard). What you are referring to as regular mustard is best called yellow mustard or perhaps American-style mustard.

There are, of course, many types of prepared mustard with many flavor variations. There are three main types in France. Dijon is light in color, but fairly strong in flavor. Bordeaux is darker, with a milder, but more vinegary flavor, and includes sugar and usually tarragon. Meaux mustard is made from crushed mustard seeds rather than seeds ground to powder, and is generally mild.

German mustards, of which there are many, are generally of the Bordeaux type. English mustards are the strongest overall and can be a shock to the uninitiated. American yellow mustard is a mixture of the mildest mustard seeds with vinegar, sugar, and turmeric, which makes it yellow.

There is such a flavor difference between yellow mustard and Dijon mustard that we do not substitute one for the other in general. Why not buy a small bottle of Dijon-style mustard and give it a try? Even if it tastes very unusual at first, you may really appreciate what it does in this recipe — and others."

hHere is one of my favorites, although you can use this techinique on most ANY meat:

Mustard Ginger Glazed Beef Roast

1/4 cup dijon-style mustard
1 tablespoon ground ginger
1 3 pound bottom round beef roast

PAN GRAVY:
1 low sodium bouillon cube
1 cup boiling water
2 tablespoons all-purpose flour
1/2 cup cold water
1/2 teaspoon salt
1/4 teaspoon pepper

Combine mustard and ginger in small bowl. Rub all over meat. Refrigerate for 1 hour to marinate. Heat oven to 400ºF. Place beef on rack in flameproof roasting pan. Roast in 400ºFoven for 50 to 60 minutes or until internal temperature reaches 130ºF for rare, 140ºF for medium-rare; 160° for well-done; remove meat from oven when temperature is 5° less than desired final temperature. (Temperature will continue to rise while beef rests for 10 minutes.) Carve into very thin slices; start at pointed end, but turn meat to make sure you are slicing against grain.

Pan Gravy: While meat is resting, dissolve 1 low-sodium beef bouillon cube in 1 cup boiling water in small saucepan. Pour into roasting pan, scraping up any browned bits from the bottom of the pan. Stir 2 tablespoons all-purpose flour into 1/2 cup cold water in small cup until smooth. Pour into roasting pan. Add 1/2 teaspoon salt and 1/4 teaspoon pepper. Place roasting pan over medium heat; cook, stirring, until mixture bubbles and thickens, 3 to 4 minutes.

NOTES: For a delicious accent, roast whole heads of garlic along with the beef. Just remove the papery outer skin and drizzle with olive oil. When roasted, squeeze the softened garlic onto slices of the roast, into mashed potatoes or on oven-warmed crusty bread.

I laso love the English "Coleman" style dry mustard for making my own, especially Chinese dipping mustard.

Chinese Hot Mustard Recipe


Chinese hot mustard is a favorite condiment with egg rolls and other Oriental specialties. It's easy to mix up your own with a few common ingredients. Unless you're used to hot condiments, go easy on it when eating. A little goes a long way. Plan ahead to let it stand 8 hours before serving.

INGREDIENTS:
1/4 cup dry mustard
1 teaspoon sugar
1/4 cup boiling water
2 tsp vegetable oil

PREPARATION:
Whisk mustard and sugar together until smooth, then whisk in water and oil. Let stand 8 hours before serving. Refrigerate leftovers.

Yield: about 1/3 cup

Note: The fresher it is, the hotter it is

And, for my buddy LIKETOBAKE who doesn't live near a Penzey's:

http://www.penzeys.com/cgi-bin/penzeys/p-penzeysmustardpowder.html

Mustard seeds go back a LONG way and are a low fat, high flavor addiiton to most any dish.

Sorry this was so long, I just love mustard :)

its good to have another mustard fan in the house! have u ever used any of the flavors of Grey Poupon Mustard NOCHEF in your cooking? that roast recipe that you have included sounds absolutely incredible, have u heard of the 3 new flavors of Grey Poupon Mustard..i got all 3 of em in my kitchen, one flavor that would go really well with this would be Harvest Coarse Ground..its got whole mustards in its recipe which gives a good hearty texture and intense taste. it would work really well for that rub that you have there.

[Jenyfari]

I found a recipe on a blog somewhere for Cauliflower Cheese with Dijon mustard. It sounds great so I am going to give it a try.

[layla17]

I normally don't incorporate mustard into any of my cooking unless the recipe calls for it, but I've found that add a little mustard to my beer cheese dip has become a big hit at my gatherings.