Saturday, August 2, 2008
i cannot live without you, new mustard friend
along with the beet salad, i figured i should serve some meat and potatoes to our friends when they came for dinner. i wanted to do some sort of skewer (of course) and to make the pioneer woman's crash hot potatoes (which i did, and they are a fantastic hit every time i make them). i browsed through all of my recent cooking light and rachel rays but found nothing calling out to me that i hadn't already made, so i went online. it just so happened that smitten kitchen, a blog i really like, had just posted a garlic-mustard glaze. it looked so good, with bits of whole mustard seeds, that i decided to look no further.
more marinated raw meat
garlic-mustard glaze (smitten kitchen adapted from bobby flay)
1/4 c whole grain mustard
2 tbsp dijon mustard
4 cloves garlic, chopped
2 tbsp white wine vinegar
1 tbsp soy sauce (i always use tamari)
1 tbsp honey
1 tbsp fresh rosemary, chopped
2 tsp spanish paprika
1/4 tsp kosher salt
1/4 tsp fresh ground pepper
1. whisk all ingredients together, cover, and let sit at room temperature for at least 30 minutes
for our steak skewers, i waited 30 minutes, then put my pieces of steak in mixture to marinate for about 45 minutes.
this glaze it ridiculous. i love love it and will use it again on other meats. the most important part is the whole mustard seeds - you can't even use country style or spicy course ground dijon. it all comes together with those mustard seeds stuck to everything, being all flavorful and crunchy. i fell in love with this newfound mustard and have since been eating it on everything (even turkey hot dogs seem gourmet with this stuff).
unfortunately, our meat wasn't so special. the outside flavor was great, but out darn little baby grill was harboring some hot spots and really did some damage to the once juicy inside of the steak. i place half the blame on a chewy meat selection and half on the mini grill that has some compensation issues. it wasn't the worst thing in the world, but it makes me want to make this glaze again so i can enjoy it on a better piece of meat.
Labels: real food