Recipes by their Ingredients

Dijon mustard

  • Aioli

    Aioli
    Aioli
    (makes 3-4 cups)
    1½ heads of garlic (about 14 cloves)
    5 eggs
    3 tblsp Dijon Mustard
    1 cup lemon juice
    about 1-2 cups salad oil

    NOTES: Excellent as a side for roasted potatos or as a dip for fried calamari!

    Instructions

    In a food processor, process the garlic until finely minced.

    Add in the eggs, mustard and lemon juice and process until blended.

    Now, slowly, in a very thin stream, add the salad oil into the processor while it is on.

    Once the aioli begins to come together (emulsify) you are finished.

    Keeps up to a week, refrigerated and covered.

     

  • Baked Stuffed Sole

    Baked Stuffed Sole
    Baked Stuffed Sole
    (Serves 6)


    6, (2 to 2½ oz each) sole fillets
    ¼ yellow onion, finely chopped
    1/3 poblano pepper, finely chopped
    2 cloves of garlic, minced
    1½ tblsp olive oil
    ¾ lb crab meat
    1 tsp dijon mustard
    ½ cup Italian breadcrumbs
    1 egg, beaten
    1 tblsp Parmigiana Reggiano cheese, grated
    2 tsp fresh lemon juice
    1 stick unsalted butter melted


    NOTES: You can substitute the Poblano pepper with any color bell pepper, I just like the added spice of the Poblano.
     

    Pre-heat the oven to 375°F.

    Heat up a saute pan on medium low heat with 1 tblsp oil. Once the oil is hot, add the chopped onions, pepper and garlic, and a pinch of salt. Stir to coat with the oil and let soften for 2 minutes or so.

    Set the sauted vegetables on a plate spread out to cool. in a separate bowl add the crab meat, mustard, breadcrumbs, egg, cheese, melted butter and lemon juice. Mix together all the ingredients until they are mixed well. Don't forget to add in the cooled down onions, garlic and peppers.

    Grease a baking sheet or a baking dish with butter or olive oil. Give the fish a little salt and pepper or some cajun spice. Now depending on how you want to "stuff the sole" there are a few ways to do it.
    The first way is mound an egg shape size of stuffing on the dish or sheet and place the sole on top of it, smoothing down the sides of the fish over the edges of your stuffing mound.
    The second way lay the sole with the flat side up, place a handful of the stuffing in the center and wrap the fish around the stuffing, then place the either on their side with a toothpick holding the edge together or on the seam side down.
    The third way is the opposite of the first way, place the fish flat side down, mound an egg shaped handful of the stuffing on the center of the fish and spread out along the whole fish length.

    Bake center of the oven for 25-30 minutes. Serve with rice pilaf or some mashed potatoes.

  • Cajun Crab Mini Quiches

    Cajun Crab Quiche
    Cajun Crab Quiche
    (Makes 36 mini quiches)


    ¾ cup mayonaise
    4½ eggs, beaten
    ⅓ cup milk
    ⅓ cup of cream
    1½ cups crab meat
    1½ cups Ementhaler Cheese (or Swiss cheese), shredded
    3 shallots, finely chopped
    ¾ red pepper, finely chopped
    1½ celery, finely chopped
    6 green onions, diced
    ⅓ cup parsley, finely chopped
    1½ tblsp dijon mustard, whole grain
    3 tsp smoked paprika
    1½ tsp old bay seasoning


    NOTES:
     

    Mix in a large bowl, the eggs, mayo, mustard, spices, cream and milk.
    Stir in the crab meat, shredded cheese and vegetables.

    Spoon into a muffin pan, about ⅓ filled. Bake for 30-40 minutes or until a wooden tooth pick inserted into the center, comes out clean.

    Run a butter knife lightly around the edges to loosen the mini quiche and flip out to cool on a wired rack for a few minutes before serving.

  • Ceasar Salad

    Ceasar Salad

    Ceasar Salad (Serves 4)


    5 anchovy fillets, about 1½ tblsp
    2 garlic cloves
    2 tsp Dijon mustard
    2 lg egg yolks
    1 tsp worchestershire sauce
    2 tblsp fresh lemon juice
    ¼ tsp salt
    ¼ tsp fresh cracked black pepper
    ¼ cup grated parmesan cheese
    ½ cup olive oil
    ½ head romaine lettuce, chopped
    ¼ cup grated Parmesan cheese
    2-4 tblsp croutons


    NOTES:In my mind there are certain things that turn a good ceasar into a great ceasar, one is to use good parmesan cheese and grate it yourself using either a micro planer or the smaller grating grid on the cheese grater (that would be the one that looks like small round circles). This way the cheese blends into the sauce and is not seperate! The second is make your own croutons! I can not stress this one enough. All store bought croutons will super hard and taste like bread. Here is the crouton recipe I used in the restaurants I worked in: croutons.
     

    In a blender, add the garlic, anchovies, mustard, egg yolks, worchestershire sauce, lemon juice, salt, black pepper and parmesan cheese, blend until smooth.

    Now, while the blender is on high, drizzle in the olive oil, slowly at first until the oil is incorperated.

    Wash the romain lettuce well and dry it well, this is key so the dressing adhere's to the lettuce and doesn't just run off it! Add in enough dressing to coat the leaves lightly. Sprinkle with fresh grated parmesan cheese and finish of by tossing the croutons in. Serve right away. Dressing is good kept in the refrigerator until ready to use. It should be used the same day you make it, due to the raw yolks.

  • Honey Dijon Chicken Salad

    Honey Dijon Chicken Salad
    Honey Dijon Chicken Salad
    (Serves 2)
    1 cup diced grilled chicken breast
    1 cup celery, diced
    1 cup apples, seeded and diced
    1/3 cup mayonnaise
    2 tblsp Dijon mustard
    2 tblsp honey
    NOTES: Easy and delicious!

    INSTRUCTIONS

    Mix all ingredients. Serve.