Apple onion salad with garlic mustard dressing

This is a nice dish that will work well with the pork dish for next week. If you are vegetarian no fear this works just as well as a light potluck dish. For two servings you will need the following.

Salad: One green apple, half a white or yellow onion, salt and black pepper to taste, one lemon to juice. In this picture the orange and lemon are already zested because I used the zest for making my own bath salts. Like put in the bath and make everything smell nice as you relax and mine is all natural. Salt, teas, extracts, zests, etc. So ya mine are already zested if you have a moment you can use the zest as a garnish on top.

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Dressing: A tablespoon mustard paired with one of honey or two tablespoons honey mustard, one teaspoon chopped garlic, a pinch of cocoa powder.

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So core your apple chop it in to quarters before slicing and toss it in a pan on low heat. Next you want to take your half onion and slice it up julienne style making sure to do it a little thicker then normal julienne. tossing it in the pan we will mix it together and let the flavors meet each other as the onion begins to sweeten. Sweating on medium low with a touch of butter or oil of your choice if you do not have a non stick pan.

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Mix up your dressing as everything is sweating just mixing it all up before tossing a portion in to toss with the reminder of the dressing on the side to taste.

Potted shrimp

For two servings you will need the following…

Half lb of shrimp meat, three ounces of salted butter, teaspoon of chopped garlic, teaspoon of honey mustard, four slices of sourdough bread and chili powder for garnish.

This appetizer comes from across the pond originally made with brown shrimp you can make it with shrimp meat like me if you do not mind seasoning your butter a little bit stronger.

Potted Shrimp Ingredient

 

I like having the butter melt so you can season and make everything mix completely. Whisk your mustard and garlic in with the butter over low heat before dumping your shrimp in the butter. Cook in the butter until meat begins to turn white , and for the miniature shrimp that is about ninety seconds on low heat.

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Mustard and garlic halfway mixing before tossing the shrimp in. After your shrimp is done you pour in to a pair of ramekins and while some prefer this chilled I actually enjoy this the most while everything to smear on toast making a delightful meal. Garnish with Chili powder if you like a little bit of heat at the end all the a quick grind of pepper works too.

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When you chill the butter mix with the shrimp the butter will grow opaque but the shell will be much thinner then you think. After you chill them  the meal is just delicious with some toasted sourdough for breakfast. I had some garlic sourdough I bought on sale from the local Franz store I just warmed up to eat with. Chilled properly the potted shrimp can last a week without major issues as long as it is refrigerated.chilled potted shrimp

If you can find your way to get some butter and shrimp with a couple slices of good bread then you can make this the focus of a good meal in the autumn sun watching the beautiful colors of the leaves maybe with a nice glass of whiskey and cheesecake. Hope you enjoy your own version of this dish.

Stuffed Chicken with cheddar and mustard sauce

So with this recipe your going to need the following for one plate

2 4oz portions of boned and skinned dark meat chicken, 2 oz cheddar, 3 slices of bacon, olive oil for pan frying. For the sauce add a tablespoon and a half of dijon mustard, a tsp of honey, and a quarter cup of heavy cream.

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So start out with your pan on medium heat and begin to cook your chicken after both sides have been flipped and cooked through. Stuff them with cheddar and let it sit for a moment while the bacon cooks. Drain the pan of your fry oil before dropping your bacon in to the pan. Cook your bacon through while making sure that it does not turn to glass. This will be the layer between your sauce and the chicken.

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While this recipe is very rich the sauce should have a very refreshing bite. Either from the horse radish and acidity in the mustard or from additional seasoning. Other ways you can roll it is using addition of chives or cayenne pepper for additional color. The light heat of the seasoning or the fresh aroma of the chopped chives adds anew dimension to this. When you make the sauce all you have to do is put it all in a clean pan let it simmer after whisking together until the volume decreases by a third to a half.

Layer your bacon on top of your chicken and pour the sauce on top of the bacon gently then enjoy. So hope you enjoy and hopefully after eating this you get one step closer.

 

 

 

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The earned sandwich

Hope you all had a fun month. So Valentine’s day has come and gone with much ado. This recipe is all about what you need after a harsh night of love day activities. Get some protein back in your system with the earned sandwich.
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Here are your items needed : 4 slices thick cut bacon, 2 slices wheat bread, 1-2 oz slices pastrami, one egg, some semi soft cheese of choice (In this case Gruyere), and sweet mustard.

Get some paper towels and begin with cooking your bacon. you want it crisp with some give. Let it drain and leave all the beautiful bacon grease. That grease will be what you fry your egg in do so on medium heat, and if your a little nervous you can lower the heat and let it go a little slower. The hard thing will be that when you try to flip it. When the outside is cooked through but the yolk Image

is just beginning to cook through that is when you should put it aside.

After this you should have a little bacon grease left in the pan. You can use this to toast the bread slightly or to warm up the pastrami. For mine below I used it for the pastrami. The wheat bread I get is nice and soft and combined with the semi crunchy bacon provides some contrast texture wise. If you want to cook your pastrami top it with a little bit of the cheese and try not to flip it just letting the heat come through to start it.

Building your sandwich because you earned it .

Get your sweet mustard and lightly dress one side of the bread with it . Then layer cheese, bacon, egg, pastrami, and bread.

While the egg and bacon is cooking you can cut your cheese. For mine I wanted it that it was just warm. placing on some on top of the hot egg when it began to rest and topping it with hot pastrami made the cheese a team player on this sandwich.

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Yes, I forgot to wipe my plate before taking the picture. It is always amazing how you never think of things until you see pictures of it.

In either case this is the earned sandwich. If you prefer your egg more cooked then just give it a little more time in the pan. Next blog post will be coming soon. Until then everyone, have a good one.

Eggs Magda: Start by gathering the following ingredients. 2 Jumbo Eggs, 1/4 cup Green Onions, 1/4 cup grated Gruyere cheese, and 1 tablespoon Dijon Mustard. At the end of this recipe you should have a very smooth cheesy set of scrambled eggs that is very nice on a slice of toasted wheat bread.

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Start by cracking your eggs in a pan over medium low heat and whisk in your dijon mustard.Image

You will want to break up curds with a small whisk scraping gently from the bottom of the pan as it cooksImage.

After the color has changed you want to add the cheese and turn off the heat. Whisk it all together until it melts before finishing with the green onions. Whisk together and serve.

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Simple but delicious. Serve with toast and bacon for a breakfast of champions.This recipe was for one portion. When making multiple portions though there is not much change in the process to make it.