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Fast & Easy Dinner: Pork Chops With Apples

partysugar — Fri, 06 Nov 2009 08:00:47 -0800

The classic pork chops and applesauce go sophisticated with this recipe. Instead of bone-in pork chops and pureed apples, it employs boneless pork loin and whole Granny Smith apples.

The apples are sautéed until soft and the pork is topped with a simple pan sauce. Although the ingredient list calls for grainy mustard, if you dislike the polarizing condiment, simply omit it. Serve with a glass of white wine and you've got an elegant meal to start the weekend. Get the recipe and read more.

Pork Chops With Apples
From Real Simple

Ingredients

2 tablespoons all-purpose flour
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 6-ounce boneless pork loin chops, or one 1 1/2- to 2-pound pork loin
1 tablespoon vegetable oil
1 tablespoon butter
2 small Granny Smith apples, halved
1/4 cup fresh parsley, coarsely chopped
1/2 cup chicken broth
2 tablespoons champagne or white wine vinegar
2 tablespoons coarse grain mustard

Directions

Mix together the flour, cumin, salt, and pepper on a large plate. Lightly coat each piece of pork with the flour mixture; set aside.
Heat the vegetable oil and butter in a large skillet over medium-high heat. Sprinkle the apple halves with a pinch of salt and pepper. Cook the apples cut-side down about 5 minutes or until golden brown. Remove from the skillet, cover, and set aside.
Place the pork in the skillet, sprinkle with the parsley, and cook until the meat is golden brown and crispy, 4 to 5 minutes per side.
While the pork is cooking, whisk together the broth and vinegar. Remove the pork from the skillet and set aside. Pour the broth mixture into the skillet, stirring and scraping up any browned bits. Bring to a boil and cook until slightly thickened.
Divide the pork among 4 plates and pour some pan sauce over each. Before serving, place an apple half and a dab of mustard on each plate.

Serves 4.

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Killer App: Savory Pumpkin Puffs

partysugar — Fri, 30 Oct 2009 13:00:01 -0700

With it's flaky, crispy, and buttery layers, I never tire of puff pastry in a savory appetizer preparation. I always make sure my freezer is stocked with the easy-to-manage dough because it's ideal for impromptu entertaining. Roll it with some herbs and prosciutto and you've got pinwheels. Or, if you have a festive cookie cutter and a little more time, you can make these cheesy pumpkin puffs.The name of this recipe is somewhat misleading. There is no pumpkin flavor involved; the pumpkin refers to the cookie cutter's shape. Despite this fact, these gruyere, Parmesan, and mustard-filled puffs are amazing. They're the perfect little bite to begin a party as they pair with everything from sparkling wine to beer to cocktails. To look at the recipe, which would be welcome at any occasion between Halloween and Thanksgiving, read more.

Savory Pumpkin Puffs
From Martha Stewart

Ingredients

All-purpose flour, for parchment
1 standard package (17.3 ounces) frozen puff pastry, thawed
1 1/2 teaspoons paprika
1/4 cup unsalted butter, melted
2 1/2 tablespoons Dijon mustard
1 1/2 cups finely grated Gruyere cheese
1 cup finely grated Parmesan cheese
Freshly ground pepper

Directions

Preheat oven to 375 degrees.
Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes.
Meanwhile, stir the paprika into the melted butter.
Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together.
Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes.
Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges.
Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Makes 18-24.

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Fasy & Easy Dinner: Turkey Burgers With Mustard Sauce

partysugar — Fri, 21 Aug 2009 08:00:09 -0700

One can never have too many turkey burger recipes: they're simple, versatile, and crowd-pleasing. The secret ingredient in this variation is honey mustard. It not only flavors the patties, but when combined with mayonnaise, it makes for a creamy sauce that slathers the bun. Although the recipe tops the burgers with avocado and tomato slices, you could throw in a number of typical add-ons from caramelized red onions to Muenster cheese. Place this burger in your recipe collection when you read more.

Turkey Burgers With Mustard Sauce
From Better Homes and Gardens

Ingredients

5 Kaiser rolls or hamburger buns
1 lb. uncooked raw turkey
1 egg, lightly beaten
3 Tsp. honey mustard
1/4 tsp. each salt and black pepper
1 Tsp. olive or vegetable oil
1/3 cup light mayonnaise
1 medium tomato, sliced
1 medium avocado, pitted, peeled, and sliced

Directions

For bread crumbs, in blender or food processor coarsely process one roll.
In large bowl combine turkey, egg, 1 cup of the crumbs, 1 tablespoon of the mustard, and the salt and pepper. Shape turkey mixture into four patties.
In extra-large nonstick skillet cook turkey patties in hot oil over medium heat for 12 minutes, turning once, or until no longer pink (165 degrees F).
In a small bowl combine mayonnaise and remaining 2 tablespoons mustard. Spread some sauce on remaining four rolls. Layer turkey patty, tomato, avocado, a dollop of sauce, and roll top.

Serves 4.

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Can You Cut the Mustard?

YumSugar — Thu, 30 Jul 2009 05:50:45 -0700

We love mustard on YumSugar. Party admits to sometimes eating it with a spoon, and I even make my own.

So what might seem like a silly national day of observance has us pretty excited: this Saturday, Aug. 1, is National Mustard Day. Don't forget to celebrate by slathering some of the yellow stuff on your sandwich, hot dog, or anything else that suits your fancy. But first, see how much you know about this condiment by giving my quiz a squeeze.

Take the quiz

Noteworthy Nibbles - July 28-Aug. 4

YumSugar — Tue, 28 Jul 2009 14:00:27 -0700

Although I can't make it to the official celebration in Wisconsin, I'll be observing National Mustard Day this weekend. But I'm really salivating over the photos from the Maine Lobster Festival, and I'm curious to try a so-called Rocky Mountain oyster at the appropriately-dubbed Testy Festy. What looks most appetizing to you? Here's what's going on between now and next Tuesday in the food festival world.

Rockland, ME: Maine Lobster Festival - July 29-Aug. 2
Clinton, MT: Rock Creek Lodge Testicle Festival - July 29-Aug. 2
Seattle, WA: Taste of the Nation Seattle - July 30
Miami, FL: Taste of the Nation Miami - July 30
Atlantic City, NJ: Atlantic City Food and Wine Festival - July 30-Aug. 2
Norfolk, VA: 20th Annual Bayou Boogaloo & Cajun Food Festival - July 31-Aug. 2
Mammoth Lakes, CA: Mammoth Festival of Beers and Bluesapalooza - July 31-Aug. 2

To see the rest, read more.

Natchez, MS: Natchez Food and Wine Festival - July 31-Aug. 2
Deerfield Valley, VT: Deerfield Valley Blueberry Festival - July 31-Aug. 9
Mt. Horeb, WI: National Mustard Day Festival - Aug. 1
Vincennes, IN: Watermelon Festival & Jack Daniels Great American Grill-Off - Aug. 1
Loveland, CA: Gnarly Barley Brew Festival - Aug. 1
Cortland, NY: Cortland Arts and Wine Festival - Aug. 1
Penn Yan, NY: Fox Run Garlic Festival - Aug. 1-2
San Pedro, CA: Taste in San Pedro - Aug. 1-2
Kenosha, WI: Taste of Wisconsin - Aug. 1-2
Boulder, CO: Rocky Mountain Tea Festival - Aug. 1-2
New Orleans, LA: Taste of the Nation New Orleans - Aug. 2
Salt Lake City, UT: Taste of the Nation Utah - Aug. 2

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Yellow Mustard: Love It or Hate It?

partysugar — Sat, 04 Jul 2009 04:00:51 -0700

Mustard is quite possibly my favorite condiment. I love Dijon mustard so much that sometimes, when I'm making salad dressing or a cheese sandwich, I will lick the knife. However, my affection for mustard does not extend to Dijon's vibrant, all-American cousin, yellow mustard. Whether it's the bright color or the sweet, almost artificial taste, there's something about yellow mustard that I'm not so crazy about. How do you feel about it?

Make Your Own: Ketchup and Mustard

YumSugar — Thu, 02 Jul 2009 14:30:29 -0700

With Fourth of July right around the corner and the plethora of red, white, and blue foods, it dawned on me I wanted to try and make my own condiments for the holiday. Essential to slather on burgers and hot dogs, ketchup and mustard are surprisingly simple to make. Both require very little time in the kitchen, but the mustard seeds need two days to soak in vinegar and water.

The exceptional and robust flavor of homemade condiments is incomparable to those brought at the store. I made two different mustards - one made from yellow mustard seeds and the other from black mustard seeds. The yellow mustard is mild, whereas the black is spicy with a wasabi-like taste. The ketchup has a smoky depth thanks to a combination of chili powder, paprika, cinnamon, and allspice. Although I followed the recipes exactly, you could alter the amount of spices to suit your taste buds. To add extra pizazz to your Fourth with homemade ketchup and mustard, keep reading.

Fast & Easy Dinner: Creamy Asparagus Pasta

partysugar — Thu, 28 May 2009 09:22:28 -0700

Asparagus is the star ingredient in this delightful pasta dinner. Don't be afraid of the whole milk in the recipe, it's necessary to make the sauce thick and creamy.

Lemon zest, tarragon, and grainy mustard ensure that it's not overly rich but fresh and flavorful. Whole-wheat pasta adds another healthy and well-balanced dimension. For the vegetarian recipe, read more.

Creamy Asparagus Pasta
From Eating Well

Ingredients

8 ounces whole-wheat penne pasta
1 bunch asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups whole milk
4 teaspoons whole-grain mustard
4 teaspoons flour
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons extra-virgin olive oil
3 tablespoons minced garlic
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 teaspoon freshly grated lemon zest
2 teaspoons lemon juice
1/2 cup grated Parmesan cheese, divided

Directions

Bring a large pot of water to a boil. Add pasta and cook for 3 minutes less than the package directions. Add asparagus and continue cooking until the pasta and asparagus are just tender, 3 minutes more. Drain and return to the pot.
Meanwhile, whisk milk, mustard, flour, salt and pepper in a medium bowl.
Heat oil in a medium saucepan over medium-high heat. Add garlic and cook, stirring, until fragrant and lightly browned, 30 seconds to 1 minute. Whisk in the milk mixture. Bring to a simmer, stirring constantly, and cook until thickened, 1 to 2 minutes.
Stir in tarragon, lemon zest and juice.
Stir the sauce into the pasta-asparagus mixture. Cook over medium-high heat, stirring, until the sauce is thick, creamy and coats the pasta, 1 to 2 minutes. Stir in 1/4 cup Parmesan. Divide the pasta among 4 bowls and top with the remaining 1/4 cup Parmesan.

Serves 4.

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Noteworthy Nibbles - Mar. 24-31, 2009

YumSugar — Tue, 24 Mar 2009 14:00:40 -0700

Spring is in the air, and that's evident with the number of fun food events going on this week that pay homage to everything from rum to crawfish.

We can't wait to taste our way through the year's best wines at Wine Enthusiast's annual Toast of the Town, and taste tequila cocktails made by SF's top mixologists at the Nirvino Mixology Contest.

What events will you be eating your way through this week?

Seattle, WA: StarChefs Rising Stars Revue - Mar. 24
Coral Gables, FL: Coral Gables Wine & Food Festival - Mar. 26
San Francisco, CA: Wine Enthusiast Toast of the Town - Mar. 26
Tampa Bay, FL: International Rum Festival - Mar. 26-28
Chalmette, LA: Louisiana Crawfish Festival - Mar. 26-29
Lake Tahoe, CA: Winter & Wine Fest - Mar. 26-29
West Palm Beach, FL: Metropolitan Cooking & Entertaining Show - Mar. 26-29

To see the rest, read more.

Hammond, LA: Smokin' Blues & BBQ Challenge - Mar. 27-28
Lodi, CA: Lodi Spring Wine Show - Mar. 27-28
Uniondale, NY: Spring Craft Beer Festival - Mar. 28
Rutherford, CA: Napa Valley Mustard Festival Grand Finale Event - Mar. 28
Miami, FL: Deering Seafood Festival - Mar. 29
New York, NY: Friends of James Beard Benefit - Mar. 29
Miami, FL: Deering Seafood Festival - Mar. 29
Washington, DC: Share Our Strength's Taste of the Nation DC - Mar. 30
San Francisco, CA: Nirvino Mixology Contest - Mar. 31

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Noteworthy Nibbles - Mar. 17-23, 2009

YumSugar — Tue, 17 Mar 2009 14:30:16 -0700

This week, the country's gone crazy for wine, cheese, and chocolate. If you're in Northern California, you may find yourself faced with the tough decision of choosing between three of life's greatest indulgences. We'll be getting cocoa butter and sugar high at the San Francisco International Chocolate Salon, and saying cheese at California's Artisan Cheese Festival. Maybe we'll see you there! Let us know what events you're attending this weekend - and feel free to add any other food events below.

Del Mar, CA: Family Winemakers of California Tasting 2009 - Mar. 17
Green Bay, WI: US Championship Cheese Contest - Mar. 17-19
New York, NY: NYC Restaurant Week - Mar. 17-20
Tallahassee, FL: Florida Wine Festival - Mar. 20-21
Paso Robles, CA: Zinfandel Festival - Mar. 20-22

To see the rest, read more.

Petaluma, CA: California's Artisan Cheese Festival - Mar. 20-23
San Francisco, CA: San Francisco International Chocolate Salon - Mar. 21
Yountville, CA: Taste of Yountville - Mar. 21
Monterey, VA: Highland Maple Festival - Mar. 21-22

Source