Smoked Trout Pate
As a Midwesterner, I am partial to Trout. I think that it has a delicate lovely taste and is underrated by people who have not tasted it in its freshest form. Give it a try and be delighted!
1 pound fish fillets (trout, sole, flounder) cut into pieces
½ pound smoked trout, boned and skinned
3 tbs. parsley, chopped
3 large egg whites
1 cup heavy cream
4 large egg yolks
1/3 tsp. white pepper
¼ tsp. salt
1/8 tsp. nutmeg
1 tbs. butter at room temperature
Blender Mayonnaise*
• Place fish fillets, smoked fish and parsley in the container of a food processor with the metal blade in place and process until smooth and fine.
• Add the egg whites gradually through the feel tube until the mixture is fluffy, 2 to 3 minutes.
• Scrape the puree into a bowl and place the bowl in a larger one containing cracked ice and slowly stir in the cream, egg yolks, and seasonings.
• Taste and correct the seasonings.
Preheat the oven to 400 degrees F.
• Butter a 2 quart ring mold, soufflé dish or terrine with softened butter.
• Stir the fish mixture thoroughly and spoon into the mold.
• Cover the top with a sheet of buttered foil or wax paper and set the dish into a larger baking pan in the lower third of the oven.
• Pour in enough hot water to come halfway up the sides of the mold and bake for about 30 minutes or until a knife inserted into the center comes out clean.
• Remove the dish from its water bath.
• Discard the wax paper.
• The pate can be served from the terrine or unmolded on a serving platter.
• Let stand for 5 minutes before unmolding.
• It is good whether or cold.
• If serving cold, accompany with fresh homemade mayonnaise blended with finely chopped herbs such as basil, chervil, dill, thyme, parsley and so on.
* Smoked brook trout generally weigh between ½ and ¾ pound each. For ½ pound of boned and skinned trout, you generally need the meat of 1 ½ trouts.
*Blender Mayonnaise
1 egg
1 tsp. Dijon® mustard
1 ½ tsps. Wine vinegar
1/ tsp. salt
1 cup oil
2 tbs. lemon juice
1 tbs. boiling water
Yield 1 ¼ cups
Serves 10
Smoked Salmon with Mustard Dill Sauce
Best served with pumpernickel bread.
1/3 cup corn oil
1/3 cup honey mustard
4 teaspoons Dijon mustard
1 tablespoon sugar
2 ½ teaspoons white wine vinegar
4 tablespoons chopped fresh dill
1 pound sliced smoked salmon
1. Whisk first 5 ingredients in medium bowl to blend.
2. Stir in dill.
3. Season sauce to taste with salt and pepper.
Cook’s note: Can be prepared 2 days in advance. Cover and refrigerate.
Serve salmon with sauce.
Serves 6
Beef Tenderloin Cocktail Sandwiches with Five Different Flavored Butters
This looks lovely on a large tray with the butters in different small bowls for guests to choose themselves or spread them yourself on different sandwiches.
Use unsalted butter.
3 baguettes
Choose 3 of the butters
1 oven roasted Fillet of Beef, thinly sliced
1 red onion sliced thin for garnish, and several tiny grape tomatoes
• Slice the baguettes in half lengthwise.
• Spread a flavored butter on both side of the cut baguette and arrange the think slices of beef on one half before putting the sandwich together.
• Use a serrated bread knife to cut the baguette.
Yield: 12 mini sandwiches
Five Butters
1. Horseradish butter
8 Tbs. (I stick) unsalted butter, at room temperature
2 tbs. prepared horseradish
¼ tsp. coarse salt
• Place the butter in a small bowl and add the above ingredients.
• Chill until needed.
• Allow it to come to room temperature before spreading.
2. Roast Garlic Butter
4 cloves garlic, skins on
1 tbs. olive oil
½ tsp. kosher salt
8 tbs. (1 stick) butter at room temperature
Preheat the oven to 350 degrees F.
• Place the garlic on a small sheet of foil and pull up the edges of the foil to create a pouch.
• Pour the oil over the garlic and sprinkle it with about ¼ tsp. salt.
• Roast for 35 minutes.
• Allow it to cool.
• Place the butter in a small bowl.
• Squeeze the garlic out of its skins onto the butter.
• Add the remaining salt and mash it with a wooden spoon to combine.
• Chill the butter until needed and allow it to come to room temperature before spreading.
3. Parsley Butter
8 tbs. (1 stick) butter at room temperature
¼ cup fresh parsley, minced
¼ tsp. coarse salt
• Place the butter in a small bowl.
• Add the parsley and salt and mash with a wooden spoon until combined.
• Allow it to come to room temperature before spreading.
4. Blue Cheese Butter
8 tbs. (1 stick) butter at room temperature
¼ tsp. Dijon mustard
¼ cup crumbled good quality blue cheese
• Place the butter in a small bowl.
• Add the mustard and stir with a wooden spoon to combine.
• Mash in the blue cheese.
• Chill the butter until needed but allow it to come to room temperature before spreading.
5. Red Current Butter
8 tbs. (1 stick) butter at room temperature
3 tbs. red current jam or preserves
¼ tsp. coarse salt
• Place the butter in a small bowl and add the salt and the jam and mash with a wooden spoon until combined.
• Chill the butter until it is needed but allow it to come to room temperature before spreading.
Honey Mustard Dip
Great as a dip with chicken fingers and as a spread on ham or turkey club sandwiches
1 cup olive oil
1/4 cup cider vinegar
1 1/8 cup Honey
1/2 Jar Dijon mustard
1 garlic clove, minced
3/4 cup of Mayonnaise
1. Mix all ingredients together with wire whisk thoroughly and refrigerate.
Yield: 1 cup
SPICY FRANKS
* 1 cup ketchup
* 1/4 cup brown sugar, packed
* 1 tablespoon red wine vinegar
* 2 teaspoons soy sauce
* 2 teaspoons Dijon mustard
* 1/8 teaspoon garlic powder
* 1 pound hot dogs, cut into bite-size pieces, or cocktail wieners, smoked sausage, etc.
Combine everything but hot dogs in the Crock Pot; cover and cook on high 1 to 2 hours, until well blended. Add hot dogs, stir, and cook another 1 to 2 hours, until heated through. Turn to low to keep warm and serve from the Crock Pot.
GRAPE JELLY MEATBALLS
* 1 1/2 cups chili sauce
* 1 cup grape jelly (can use currant jelly)
* 1 to 3 teaspoons Dijon mustard
* 1 pound lean ground beef
* 1 egg, lightly beaten
* 3 tablespoons fine dry bread crumbs
* 1/2 teaspoon salt
Combine chili sauce, jelly, and mustard in Crock Pot and stir well. Cook, covered, on high while preparing meatballs.
Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.
Artichoke Hearts Attack
Artichoke hearts are readily available in cans and jars in many countries, and are increasingly used in the making of snack dips. Many national chain restaurants in the USA have some variety of artichoke dip, which is usually mayonnaise-based. One of the easiest, yet unhealthy, variations on the creamy artichoke dip is jokingly called the Artichoke Hearts Attack, owing to the amount of mayonnaise and Parmesan cheese it contains.
As an “equal parts” recipe, (with 3 simple parts), it is especially amenable to whipping up at the last minute for a party, and as it is primarily a base to which other ingredients are added, it is popular among those who like to add something distinctive.
Ingredients
Equal parts:
* artichoke hearts, chopped or squeezed
* mayonnaise
* Parmesan or Romano cheese
Procedure
Just mix them up, that’s it.
Notes, tips, and variations
There are many who increase the amount of artichokes used, for health-conscious reasons. There are also versions that replace the mayonnaise with soft tofu.
Various items that are often added to the base artichoke dip, (to taste):
* salt and pepper
* chopped scallions, (green onions)
* dill weed
* finely chopped olives, (often with pimento)
* chopped tomatoes are an especially common addition
* any number of very finely chopped vegetables, sometimes pre-cooked but raw is fine
* chopped spinach, cooked
* ½ cup sour cream
* ½ cup cream cheese
* minced garlic
* small can chopped green chilis
* Dijon mustard (teaspoon or tablespoon to taste)
Serving
At room temperature, it is perfect for the savory dipping of vegetables, potato chips, and all other common party snacks. It becomes even better, however, as a warmed-up dip. Simply place it into a small, shallow, heat-resistant dish and broil it for just a little while, until the top turns slightly tan. It can also work well as a continuously warmed dip in a fondue pot, although it does need to be stirred every once in a while to prevent burning.
Another interesting use, for those who are definitely not counting calories, is as the base for a sandwich. Spread the dip onto a good Italian roll, then broil it. When the dip turns a nice tan color, take it out of the broiler and finish the sandwich with lettuce and tomato.
Honey-Mustard Turkey Meatballs
1 pound ground turkey
1 egg — lightly beaten
3/4 cup crushed butter-flavor crackers
1/2 cup shredded mozzarella cheese
1/4 cup chopped onion
1/2 teaspoon ground ginger
6 tablespoons dijon mustard — divided
1 1/4 cups unsweetened pineapple juice
1/4 cup chopped green pepper
2 tablespoons honey
1 tablespoon cornstarch
1/4 teaspoon onion powder
In a bowl, combine turkey, egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Form into 30 balls, 1″ each. Place in a grease 13×9x2″ baking dish.
Bake, uncovered, at 350 degrees for 20-25 minutes or until juice run clear.
In a saucepan, combine pineapple juice, green pepper, honey, cornstarch and onion powder; bring to a boil, stirring constantly. Cook and stir 2 minutes more; reduce heat. Stir in remaining mustard until smooth.
Brush meatballs with about 1/4 cup sauce and return to the oven for 10 minutes. Serve remaining sauce as a dip for meatballs.
Per Serving (excluding unknown items): 55 Calories; 2g Fat (38.7% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 81mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
Mandarin Pork Roast
4 ounces boneless pork loin
1/4 teaspoon pepper
2 tablespoons dijon mustard
1/4 cup light brown sugar
1 chicken bouillon cube
2 tablespoons cornstarch
1 medium onion — chopped
1 teaspoon salt
1/2 teaspoon garlic powder
11 ounces canned mandarin oranges
1/4 cup vinegar
1 tablespoon soy sauce
1/2 cup water
1/3 cup chopped green pepper
Trim excess fat from roast. Sprinkle roast with salt, pepper and garlic powder. Spread mustard over roast; place in a large Dutch oven. Cover and bake at 325 degrees for about 2 1/2 hours or until meat thermometer registers 170 degrees.
Drain Mandarin oranges, reserving liquid. Set oranges aside.
Combine liquid and remaining ingredients except onion and green pepper; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in oranges, onion and green pepper. Spoon sauce over roast.
Bake uncovered at 400 degrees for 30 minutes, basting occasionally. Slice pork and serve with warm pan drippings.
Per Serving (excluding unknown items): 57 Calories; 1g Fat (10.9% calories from fat); 3g Protein; 10g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 437mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.
Meatloaf Stuffed With Ham And Cheese
1 1/4 pounds ground sirloin
1 large onion — finely chopped
1 teaspoon Dijon mustard
1 10 3/4 ounce can condensed tomato soup
2 tablespoons chopped fresh parsley
1 green bell pepper — finely chopped
2 large eggs — lightly beaten
1 cup plain bread crumbs
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove — minced
1/2 teaspoon dried oregano
STUFFING:
6 boiled ham slices
1 cup shredded mozzarella cheese
TOPPING:
1 tablespoon all-purpose flour
3 Mozzarella cheese slices
Preheat oven to 400F. Lightly oil a 9×5x3″ pan.
In a large bowl, combine the meatloaf ingredients, adding more bread crumbs if necessary, a tablespoon at a time, to make a firm loaf. Lightly spray a large piece of aluminum foil. Place the meat mixture on the foil, and form into a 12×8″ rectangle.
Arrange the ham on top of the meat, leaving a small margin around the edges. Sprinkle shredded cheese on top of the ham slices. Starting from the short end, carefully roll the meat mixture jelly-roll style. Seal the edges and ends.
Place the loaf seam side up in the prepared pan. Sprinkle the top of the meatloaf with the flour. Bake 1 hour or until done. The center of the loaf will be pink because of the ham. Top the loaf with slices of cheese, then return to the oven for 5 minutes, or until the cheese melts. (Option: Broil the loaf to melt the cheese. Watch it carefully.)
Per Serving (excluding unknown items): 368 Calories; 20g Fat (48.5% calories from fat); 26g Protein; 21g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 850mg Sodium. Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.
Potato Croquettes
3 medium baking potatoes — peeled and sliced
1/4 cup shredded low-fat swiss or cheddar cheese
1/4 cup nonfat cream cheese
1 tablespoon chopped fresh chives
1 tablespoon nonfat margarine
1 1/2 teaspoons prepared or dijon mustard
1/4 teaspoon hot sauce
1/8 teaspoon salt
1 egg white — lightly beaten
1 3/4 cups coarsely crushed corn flakes
vegetable cooking spray
Cook potato in boiling water for 20 minutes, or until tender; drain. Transfer to bowl.
Beat potato at medium speed until smooth. Add cheese, and next 6 ingredients. Beat well.
Divide mixture into 10 equal portions and shape into balls. Dip in egg white and roll in cereal.
Place on a baking sheet coated with nonstick spray. Bake at 400F for 10-15 minutes or until crisp and golden.
Per Serving (excluding unknown items): 235 Calories; 1g Fat (3.3% calories from fat); 8g Protein; 48g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 517mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.
Baked Pork Chops
• Pork chops (as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion
Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish.
Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.
Australian Grilled Fish
4 Fish steaks
1/4 c Lime juice
2 T Vegetable oil
1 t Dijon mustard
2 t Fresh ginger root –,Grated
1/4 t Cayenne pepper
Black pepper
* For the steaks: they should be 8-10 ounces and 1-inch thick each.
Use Swordfish, Halibut or Salmon steaks.
1. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. 2. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. 3. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. 4.
Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will dependon your grill and the heat of the coals.
* To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade.
Reuben Pizza
6 tablespoons Dijon mustard
4 small Bobolis (baked cheese pizza crusts) (two 8−ounce packages)
12 ounces shredded Swiss cheese
12 ounces thinly sliced corned beef
2 2/3 cups drained jar−packed sauerkraut
2 teaspoons caraway seeds
Position rack in center of oven. Place baking sheet on rack and preheat to 450F for 30 minutes. Meanwhile, spread 1 tablespoon mustard on each Boboli.
Sprinkle each with 1 1/2 ounces (about 1/3 cup packed) cheese. Arrange 3 ounces corned beef over, folding slices to fit if necessary. Spread 1/2 tablespoon mustard over beef. Arrange 2/3 cup sauerkraut over. Spread 1 1/2 ounces cheese over, pressing to adhere. Sprinkle each with 1/2 teaspoon caraway seeds. Place pizzas on hot baking sheet. Bake until heated through and cheese on top melts and is beginning to color, about 12 minutes.
Beer sticks
Serving size: Serves 6
Cuisine type: British/Scottish/Irish
Cooking time: Less than 30 minutes
Course: Finger food
Favourite flavours: Beef, Pork
INGREDIENTS
2 cabana sausages
2 tablespoons olive oil
1 teaspoon smoked paprika, optional
sourdough bread, sliced thickly
good quality Dijon mustard
mayonnaise
tomato sauce
beer of your choice, to serve
METHOD
Slice sausages in half lengthways and then into 10cm lengths. Preheat a char-grill pan until very hot.
Toss sausages in a large bowl with olive oil and paprika. Chargrill sausages on all sides for approximately 10 minutes or until browned, slightly crispy and heated through.
Brush bread with any remaining oil and grill on one side on same grill. The bread will warm through and absorb some of the flavours from the sausage oil on the grill pan.
Arrange sausages and bread on a clean bread board with little bowls of mustard, mayonnaise and tomato sauce to accompany.
Serve with beer of your choice.
Caribbean Chicken Salad
4 servings
PREP TIME 30 Min
COOK TIME 15 Min
READY IN 2 Hrs 45 Min
INGREDIENTS
* 2 skinless, boneless chicken breast halves
* 1/2 cup teriyaki marinade sauce
* 2 tomatoes, seeded and chopped
* 1/2 cup chopped onion
* 2 teaspoons minced jalapeno pepper
* 2 teaspoons chopped fresh cilantro
* 1/4 cup Dijon mustard
* 1/4 cup honey
* 1 1/2 tablespoons white sugar
* 1 tablespoon vegetable oil
* 1 1/2 tablespoons cider vinegar
* 1 1/2 teaspoons lime juice
* 3/4 pound mixed salad greens
* 1 (8 ounce) can pineapple chunks, drained
* 4 cups corn tortilla chips
DIRECTIONS
1. Place the chicken in a bowl, and cover with the teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
2. In a small bowl mix the tomatoes, onion, jalapeno pepper, and cilantro. Cover salsa, and refrigerate.
3. In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.
4. Preheat the grill for high heat.
5. Lightly oil grill grate. Place chicken on the grill, and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
6. Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.
Bennigan’s Hot Bacon Dressing
2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)
Place the bacon grease in a saucepan over medium-high heat. Add the onions and saute until the onions start to blacken. While the onions are carmelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well.
Add the cornstarch and whisk well. After the onions have carmelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refigerator until needed. To reheat use a double boiler.
Ahi Tuna In Mustard Crust With Red Pepper Nage
16 oz sushi-quality tuna,cut in
-8-oz.,Slices
4 oz Dijon mustard
1 c seasoned bread crumbs
-seasonings follow
1 ds cumin
1 ds yellow mustard seed
2 cloves garlic,minced
1 ds fresh thyme
1 ds cayenne pepper
1 ds salt
1 ds black pepper
– This recipe calls for “Red Pepper Nage,” the recipe for which is provided in this cookbook.
Prepare breadcrumbs in the usual manner, using the spices listed. Brush the tuna slices with Dijon mustard and spread the seasoned breadcrumbs over the mustard. Cook the tuna to the desired degree of doneness, which is preferably rare.
Serve with Red Pepper Nage.
Grilled Chicken Breasts
Yield: 4 Servings
4 chicken breast halves
1 without skin
2 t dijon mustard
3 1/2 T white wine vinegar
2 t garlic –,Minced
2 t honey
1 1/3 T fresh thyme,or 2 teaspoons
1– minced, Dried
1/3 t coarse salt
1 1/3 ds red pepper flakes
1 T olive oil
4sprigs fresh thyme
Place the chicken breasts within a folded piece of plastic wrap; sligtly flatten upper portion of each breast with the broad side of a chef’s knife to promote even grilling. Place breasts in a shallow glass or ceramic dish. Place mustard, vinegar, garlic, honey, thyme, salt and pepper flakes in a small bowl; stir with fork to combine.
Add oil a little at a time and whisk to combine marinade. Pour marinade over breasts. Cover with plastic wrap and marinate in refrigerator,turning once or twice in marinade, for at least 2 hours, or up to 4 hours. Remove breasts from marinade, scraping any bits clinging to chicken back into the shallow dish. Transfer all marinade to small saucepan and bring to a boil; reserve. Lightly grease grill rack with cooking spray. Preheat grill. Place breasts on grill. Cook covered with lid, basting frequently with marinade, until tender, approximately 5 to 6 minutes on each side.