Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

Yield: Serves 6

  • One 4 to 4 1/2-pound chicken
  • 8 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T dry white or red wine
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 tsp Tabasco (I used Chipotle Tabasco)
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
  2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
  3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  4. In a bowl, mix all of the remaining ingredients.
  5. Turn the chicken breast down and spread it with half of the mustard mixture.
  6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
  7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
  8. Cook the chicken until it starts to brown, 5 minutes.
  9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
  10. Let the chicken rest for 5 minutes.
  11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.

Brazilian Beer Chicken

I have already made this fabulous, full-flavored grilled chicken twice this summer. We loved it!

The recipe was adapted from The Barbecue Bible by Steven Raichlen. I used boneless, skinless chicken thighs instead of a whole chicken and coarse grain mustard instead of regular Dijon. On the first occasion, I served it with tzatziki and arugula-basil salad with peaches. Recently, I served it again with roasted potatoes, a raw zucchini salad, and sautéed fresh corn with shallots. All delicious. The original recipe suggests serving it with rice and beans. Next time!

Yield: Serves 4 to 6

  • 12 to 16 oz beer (I used a Brooklyn lager)
  • 1/2 cup vegetable oil (I used canola)
  • 1/2 cup whole grain Dijon mustard or Dijon mustard
  • 1 T sweet paprika
  • 1 tsp freshly ground black pepper
  • 1 medium yellow onion, thinly sliced
  • 12 cloves garlic, thinly sliced
  • 2 bay leaves
  • 9 to 10 boneless, skinless chicken thighs or 1 (3 1/2 to 4 pound) whole chicken, quartered
  • coarse salt
  • parsley, for garnish, optional
  1. Combine the beer, oil, mustard, paprika, and pepper in a bowl with a spout. Whisk throughly to blend.
  2. Stir in the onion, garlic, and bay leaves.
  3. Place a ziplock bag in a pyrex dish. (I used a 1 gallon bag.) Place the chicken pieces in the ziplock bag.
  4. Pour the marinade over the chicken in the bag. Seal the top and squeeze out excess air.
  5. Turn to coat all of the meat. Lay bag horizontally in the pyrex dish. Let marinate in the refrigerator for 6 hours or up to 2 days, turning occasionally.
  6. Preheat the grill.
  7. When ready to cook, remove the chicken pieces from the marinade and blot dry with paper towels. Season generously with salt.
  8. Oil the grill and cook the chicken, marinating occasionally, until lightly browned and cooked though.
  9. Garnish with parsley, if desired, and serve immediately.

Pasta with Sausage, Basil, & Mustard

Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂

This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉

The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!

Yield: Serves 4 to 6

  1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
  2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
  3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
  4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
  5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

  • ¾ cup panko breadcrumbs
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup Dijon mustard
  • 2 tablespoons thyme leaves, plus 6 sprigs
  • 10 boneless, skinless chicken thighs, patted dry
  • coarse salt and freshly ground pepper
  • 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 pounds tiny gold potatoes, optional
  • 2 pounds asparagus, optional
  1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
  2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
  8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Wide Green Noodles with Cauliflower & Mustard-Shallot Butter

I have to share this dish because it was a reminder of an important lesson: Not every dish will be a complete success. It’s the risk taken when trying new recipes- even if they are from a trusted resource.

I am also sharing this dish because I think it can be rescued! I have updated the recipe below. The fresh pasta was lovely, with wonderful color and texture, so that portion of the dish has remained untouched. The mustard-shallot butter was overwhelmingly potent in the finished dish, so the proportions have been modified; I reduced the mustard and shallots by at least one-half.

This dish was so pretty and loaded with wonderful flavors! I was really disappointed that it wasn’t as delicious as it sounded or looked. Especially because it was particularly time-consuming to prepare. 😦 This recipe was adapted from The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison with Edward Espé Brown.

Yield: Serves 2 to 4

For the Fresh Herb Pasta:

  • 1 cup loosely packed herb leaves (I used a mixture of basil and parsley)
  • 1 cup unbleached all-purpose flour
  • large pinch coarse salt
  • 1 large egg, lightly beaten
  • 1 tsp olive oil
  • water, as needed

To Complete the Dish:

  • 1 recipe Fresh Herb Pasta, about 7 oz (recipe above)
  • 7 T unsalted butter, room temperature, divided
  • 1 T strong Dijon mustard
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 2 tsp balsamic vinegar, or more, to taste
  • large handful of arugula, roughly chopped
  • 1 cup bread crumbs
  • 2 sun-dried tomatoes, cut into small pieces
  • 4 cups cauliflower, broccoli, and/or romanesco cauliflower florets, cut into small pieces
  • thin strip lemon peel, very finely slivered
  • coarse salt and freshly ground black pepper, to taste
  • freshly grated Parmesan, for garnish

To Make the Fresh Herb Pasta:

  1. Wash the herbs and dry them as thoroughly as possible.
  2. Chop them very finely, I used a mini-food processor, and measure out no more than 3 T.
  3. Combine the herbs with the flour and salt.
  4. Add the egg and the oil, and combine until distributed throughout.
  5. Press together to form a dough. If it is too dry, add drops of water, a few at a time, to moisten it and help it come together. (I used 2-3 tsp of additional water.)
  6. Turn the dough out onto a counter- I put it onto a piece of plastic wrap. Form into a ball.
  7. Knead the dough for about 10 minutes, until it feels smooth and supple. (I added a little bit more water while kneading as well.)
  8. Wrap tightly in plastic wrap and set it aside to rest for at least 30 minutes, preferably for one hour.
  9. Roll the dough through the pasta machine, starting at the widest setting, and reducing until desired thickness is achieved. ‘(I rolled mine out to level 6.)
  10. Cut the strips into desired noodle length, typically 12-inches. Then cut the dough into 1/2-inch wide noodles. (I actually chose to cut mine crosswise into shorter 1/2-inch wide noodles.)
  11. Dust with semolina flour or flour, cover with plastic wrap, and set aside.

To Finish the Dish:

  1. Bring a large pot of water to a boil.
  2. Cream 4 T of the butter with the mustard, shallot, garlic, vinegar, and arugula. (This can be done ahead of time, covered, and set aside until needed.)
  3. Melt the remaining 3 T butter in a small frying pan, add the bread crumbs, and fry them until they are crisp and browned.
  4. When you are ready to cook the pasta, salt the boiling water.
  5. Melt the mustard butter over a low flame and cook to soften the shallots. Add 1/2 cup pasta water and the sun-dried tomatoes.
  6. Steam the cauliflower and/or broccoli in the microwave for 3 to 4 minutes, until tender. Alternatively, the cauliflower and/or broccoli can be dropped into the boiling pasta water, returned to a boil, and cooked for about 1 minute, until tender.
  7. Add the cooked cauliflower and/or broccoli to the butter.
  8. Next, cook the pasta for about 2 to 3 minutes, until al dente. Add it to the butter.
  9. Add the sliced lemon zest to the butter.
  10. Toss well with tongs, season with salt and pepper.
  11. Serve garnished with the bread crumbs and freshly grated Parmesan.

One Year Ago: Garlicky Spaghetti with Mixed Greens

Two Years Ago: Tropical Carrot, Turmeric, & Ginger Smoothie

Three Years Ago: Spinach-Potato Soup

Four Years Ago: Creamy Mushroom Pappardelle

Five Years Ago:

Coarse Mustard & Brown Sugar Glazed Pork Tenderloin

This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.

This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.

Yield: Serves 6

  • 2 pork tenderloins (about 2 1/2 pounds total)
  • 6 tablespoons light brown sugar
  • 4 tablespoons whole grain mustard
  • 4 teaspoons chopped fresh rosemary
  • 4 tablespoons dry sherry

  1. Pat the tenderloins dry with paper towels.
  2. Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
  3. Drain pork of excess marinade and season with salt and pepper.
  4. Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
  5. Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.

One Year Ago:

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Four Years Ago:

Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. 🙂

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉

Yield: Serves 4

For the Glaze & Salmon:

  • 1/4 cup plus 2 tablespoons Dijon mustard
  • 1/4 cup prepared horseradish, drained
  • 2 tablespoons honey
  • four 6-ounce skinless salmon fillets
  • canola oil, for rubbing
  • coarse salt and freshly ground black pepper
  1. Light a grill.
  2. In a small bowl, mix the mustard, horseradish and honey.
  3. Rub the salmon with oil and season with salt and pepper.
  4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
  5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
  6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
  7. Turn and grill until glazed, about 30 seconds.
  8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

  • 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
  • 4 red lettuce leaves
  • 8 thick bacon slices, cooked until crisp, as below
  • 1/2 Granny Smith apple, cut into 12 thin slices
  1. Preheat the oven to 350 degrees, preferably on convection.
  2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
  3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
  4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
  5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
  6. Close the sandwiches and serve.

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