Mustard 4 Thanksgiving Dinner

i know that i’m going to use mustard the day after thanksgiving (turkey sandwiches!) but i was wondering if anyone here uses mustard like Grey Poupon Mustard on the day off. i hear mustard is really good as a rub on a festive ham or turkey…anyone have any recipes to share? :slight_smile:


LIVE SEX

Here’s a few that I have:

Mustard Baked Chicken with a Pretzel Crust

1/2 lb hard pretzels, coarsely crushed (4 cups)
1/2 cup canola oil
1/2 cup whole grain mustard
2 tablespoons Dijon mustard
1/4 cup water
3 tablespoons red wine vinegar
salt & freshly ground black pepper
6 large boneless skinless chicken breast halves

Preheat the oven to 400°. In a food processor, pulse the pretzels until coarsely ground; you should have coarse chunks and fine crumbs. Transfer to a large, shallow bowl.
Wipe out the food processor. Add the oil, whole-grain and Dijon mustards, water and vinegar and process until smooth. Season the dressing with salt and pepper.
Pour half of the dressing into a large shallow bowl, add the chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs and transfer to a rack set over a rimmed baking sheet. Bake in the upper third of the oven for 20 to 25 minutes, or until cooked through. Slice the chicken and serve warm or at room temperature with the remaining mustard dressing.

Honey Mustard Chicken

1/3 cup Dijon mustard
1/3 cup honey
2 tbsp chopped fresh dill or 1 tbsp dried dill
1 tsp freshly grated orange peel

Combine mustard and honey in small bowl. Stir in dill and orange peel.
Baste chicken as desired.

For a wonderful tangy taste, add 2 tbsp of orange marmalade to the sauce.

MILWALUKEE GLAZE

1/2 cup brown sugar
2 tablespoons Dijon Mustard
1/4 cup Beer or Ale

Mix brown sugar with mustard; stir to a paste. Gradually add the beer or ale, stirring until blended. Brush part of the mixture over ham 45 minutes before It is done. Brush frequently with glaze during remaining baking time.

Honey-Mustard Roasted Potatoes

4 large baking potatoes (about 2 pounds)
1/2 cup Dijon mustard
1/4 cup honey
1/2 teaspoon crushed dried thyme leaves
Salt and pepper – to taste

Peel potatoes and cut each into 6 to 8 pieces. Cover potatoes with salted water in large saucepan. Bring to a boil over medium-high heat. Cook potatoes 12 to 15 minutes or until just tender. Drain. Combine mustard, honey and thyme in small bowl. Toss potatoes with honey-thyme mustard in large bowl until evenly coated. Arrange potatoes on foil-lined baking sheet coated with nonstick cooking spray. Bake at 375ºF 20 minutes or until potatoes begin to brown around edges. Season to taste with salt and pepper.

HONEY-MUSTARD TENDERLOIN

1 pound pork tenderloin (one whole)
4 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard

Preheat oven to 375ºF. Combine all ingredients but tenderloin; coat tenderloin well with sauce. Roast for 20-30 minutes, basting occasionally, until meat thermometer registers 155-160ºF. Slice thinly to serve.

MUSTARD GLAZED HAM

1 5 pound fully-cooked ham
3 tablespoons Dijon-style mustard
2 tablespoons brown sugar
2 teaspoons dry white wine

  1. Place ham on rack in a shallow roasting pan. Insert meat thermometer in the thickest part of ham. Bake, uncovered, in a 325ºF oven for 1 3/4 to 2 1/4 hours or until meat thermometer registers 140ºF.

  2. Meanwhile, for glaze, in a small bowl combine the mustard, brown sugar and white wine; mix well. Brush ham 2 or 3 times with the glaze during the last 20 minutes of cooking time. Place ham on serving platter.

Mustard-Apple Meatloaf

2 pounds lean ground pork
1/2 cup applesauce
1/2 cup dry bread crumbs
1 (1-ounce) envelope dry onion soup mix
2 tablespoons Dijon-style mustard
Black pepper, to taste

  1. In large mixing bowl, blend together ground pork, applesauce, breadcrumbs, onion soup mix, Dijon-style mustard and black pepper to taste.
  2. Turn mixture into loaf pan and bake in 375º F oven for 1 hour 15 minutes, until meat thermometer inserted reads 160º F.
  3. Let loaf rest 10 minutes before slicing to serve.

Serves 4 to 5, with leftovers

Optional: Top meat loaf with brown sugar and 2 to 3 slices bacon 30 minutes before done.

MUSTARD-BAKED CHOPS WITH BRIE

4 boneless pork chops, 1 inch thick
1/2 cup Italian-seasoned bread crumbs
2 tablespoons chopped parsley
2 teaspoons butter, melted
2 cloves garlic, minced
1/4 teaspoon dried thyme, crushed
1/3 cup flour
1/4 teaspoon ground coriander
Salt and pepper, to taste
2 tablespoons Dijon-style mustard
2 teaspoons olive oil
1 4 1/2-ounce container Brie cheese, halved crosswise

In a small bowl combine seasoned bread crumbs, parsley, melted butter, garlic and thyme. Set crumb mixture aside. In a wide, shallow bowl combine flour, coriander, salt and pepper. Evenly coat both sides of each chop with mustard, then coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chops on each side; place in a shallow baking dish. Cut Brie in half horizontally to form a thin half-circle on each chop. Spoon crumb mixture on top of chops. Bake, uncovered, in a 400 degree F. oven for 20-24 minutes, until bread crumbs are golden and chops just done.

Dijon Pork Chops

1/3 cup plain dry bread crumbs
2 tablespoons chopped fresh parsley
2 cloves garlic, finely chopped
1/4 teaspoon black pepper
1/4 teaspoon salt
4 pork chops (about 1-1/2 lbs.), 3/4 inch thick
2 tablespoons Dijon-style mustard
2 tablespoons butter, melted

Preheat oven to 425 degrees

In a small bowl, combine bread crumbs parsley, garlic, pepper and
salt. Brush pork chops with mustard, then dip in bread crumb mixture,
coating well.

In a 13x9-inch baking or roasting pan, arrange chops; drizzle with
butter.

Bake 20 minutes or until chops are done, turning once.

Makes about 4 servings.

Pork Roast w/ Mustard Sauce

1 tbs sage
1/4 tsp dried marjoram
2 tbs soy sauce
2 cloves minced garlic
1/2 cup dijon mustard
5 pounds boneless pork loin roast

Combine 1st 5 ingredients in a small bowl; mix well. Place roast, fat side up, in a shallow roasting pan. Spread w/ mustard mixture. Bake uncovered at 325 degrees for 2 -2 1/2 hours or until 160 degree internal temperature. Serve w/ Honey Apples.

Honey Apples:
4 Granny Smith apples
1/2 cup honey
1/4 tsp salt
1/4 tsp ground cinnamon
2 tbs vinegar

Peel, core, and slice apples into 1/2 inch thick slices; set aside. Combine remaining ingredients in large saucepan; bring to boil. Add apples, reduce heat and simmer approx 10minutes. Serves 10-12.

For an easy sandwich spread combine Dijon mustard and honey - for a variation add dill to taste.

:smiley: Wow Kitchen I think you may have solved my Thanksgiving Dinner for the next few years. All of these recipes sound absolutely amazing. I was wondering with all these recipes if you used any Grey Poupon Mustard. If so you should dfeinently check out the 3 new flavors: Harvest Coarse Ground, Hearty Spicy Brown and Savory Honey. Really each of these flavors would work well with the recipes that u have listed: Savory Honey with your Honey Mustard Chicken. Harvest Coarse Ground with your Meatloaf and Hearty Spicy Brown on those pork chops. And because you gave a list of recipes I figure I return the favor, its on the Grey Poupon Mustard website (GREY POUPON Mustards) and its a worthy side dish with your recipes. Its called Sassy Mac and Cheese and it uses one of the new flavors: Harvest Coarse Ground :smiley:

Sassy Mac & Cheese

Prep: 20 min.
Total: 40 min.
Makes 12 servings, 1 cup each

1 egg
2 cups milk
1/4 cup GREY POUPON Harvest Coarse Ground Mustard
1 pkg. (16 oz.) penne pasta, cooked, drained
1/2 lb. pasteurized prepared cheese product, cut into 1/2-inch cubes
1/2 cup shredded sharp cheddar Cheese
1/2 cup shredded mozzarella Cheese
20 crackers, crushed
2 Tbsp. butter, melted

Preheat oven to 350?F. Beat eggs, milk and mustard in large bowl. Add pasta, prepared cheese product and shredded cheeses; mix lightly.

Spoon into 2-qt. greased casserole dish. Mix cracker crumbs and butter; sprinkle over pasta mixture.

Bake 20 min.


IOLITE PORTABLE VAPORIZER PROBLEMS

I do make my own Dijon mustard - but in a pinch and when there is none around - I do use Grey Poupon. I tried a few different brands throughout the years - but I didn’t like them. Sometimes it’s not worth trying to save a dime on a jar!