Tag Archives: dijon mustard

Aioli + Sriracha = YUM!

Posted on October 29, 2013 by tbuzzee

When I posted the Cheesy Sex Tots (with Bacon) recipe on Saturday, our Canadian cousin (hi, Lois!) chided me for making her wait for the details about the sauce I served with said tots of sessy cheese (and bacon) fame. … Continue reading →

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Pub Cheese

Posted on September 4, 2013 by tbuzzee

We were at the market, picking stuff up in preparation for some family visiting, and Rich picked up one of those tubs of Cheez Food Spread, thinking mebbe it’d be nice to set out with some crackers for folk to … Continue reading →

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Deviled Bacon

Posted on June 20, 2013 by tbuzzee

This recipe was in our paper the week before Father’s Day as part of an article featuring bourbon-based treats for dad, tho’, strangely enough, this particular recipe contained no bourbon. Well, a simple misreading of the instructions, which led me … Continue reading →

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Haricots Verts With Garlic, Mustard, and Lemon Juice

Posted on April 3, 2013 by terry

Do, by all means use regular green beans in this dish, as the original poster, Tom, does on BigOven.com; but I like my green beans longer and thinner, so keep a couple of bags of haricots verts in the freezer. … Continue reading →

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Parfait! Bacon Jam Ciabatta Rolls

Posted on March 8, 2013 by terry

Last week’s Parfait! was bacon jam, a kindofa cunning little condiment that folk seem to really enjoy. My thought was, instead of spreading the jam on a cracker – or just eating out of the jar with a spoon as … Continue reading →

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Parfait! Best! Horseradish Sauce

Posted on October 5, 2012 by terry

Here is, quite simply, the Best! Horseradish Sauce around, again. Toss together a pot of this stuff and you will say good-bye to jarred supermarket sauces forever. With all due thanks to the barefoot contessa (I cannot wait for her … Continue reading →

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Four Mustard Chicken

Posted on September 17, 2012 by terry

So, the original recipe, from the nice folk at AllinGoodFood.com, calls for this to be a chicken wing sauce thing – which I guess you toss the wings in after you’ve fried? baked? whatever? them. Thing is, they weren’t terribly … Continue reading →

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Pineapple Mustard

Posted on July 17, 2012 by terry

Back in the day, I had a market that would fix me up with a very nice (and surprisingly inexpensive) breast of veal; which I would then stuff with lobster meat and roast, glazing it with this tasty pineapple mustard … Continue reading →

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Rémoulade Sauce

Posted on May 30, 2012 by terry

I cannot believe I haven’t yet given this tasty little sauce its own post before! Still, a search of pages and posts and stuff revealed that I only mentioned it as a solution to mask some less-than-perfect Salmon Croquettes. Well, … Continue reading →

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Apple Dijon Pork Chops

Posted on January 25, 2011 by terry

I had a taste for some cider-brined pork chops, but the larder was sadly lacking in cider. Happily, I’d picked up some organic apple juice on a whim the week before, so I was certain I could come to an … Continue reading →

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