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Seared Scallops in a Cajun Mustard Cream Sauce

Just in time for News Year’s Eve! As a change this year I decided to have Oysters Rockefeller in place of the usual escargots. Alas, they were impossible to find as fresh and on second thought I did not want to have to shuck them. Third choice was either mussels or scallops. NO mussels to be found. I had to settle on frozen scallops. This recipe from Closet Cooking was not only simple, but really awesome with the mustard sauce. Since I neglected to take a photo, this is the photo which accompanied the recipe.

SearedScallopsinaCajunMustardCreamSauce8006532

It was perfect with the broiled asparagus AND very perfect with the leftover mustard sauce, so much so that |I had an idea for using this sauce on Eggs Benedict some time.

Let me know if you try it! It made a great and simple romantic dinner for two.

Seared Scallops in a Cajun Mustard Cream Sauce

Prep Time:5 minutes Cook Time:10 minutes

Total Time:15 minutes Servings: 2

  • 1-pound sea scallops (about 1 inch thick) I used ten scallops
  • 2 teaspoons Cajun seasoning
  • 1/2 tablespoon butter
  • 1/2 tablespoon oil
  • 1 clove garlic, chopped
  • 1/2 cup heavy/whipping cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Cajun mustard (or grainy mustard)
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • 1 tablespoon parsley, chopped
  1. Pat the scallops dry and press on the Cajun seasoning.
  2. Met the butter into the oil in a pan over medium-high heat, add the scallops and sear until lightly golden brown, about 1-2 minutes per side, before setting aside.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the heavy cream, mustards and lemon juice, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 2-3 minutes.
  5. Season the sauce with salt and pepper to taste and serve the scallops in the sauce garnished with the chopped parsley.

Option: Replace the butter and oil with bacon grease or butter yet, start by cooking 4 strips bacon, use the grease to cook the scallops in and sprinkle the crumbled bacon onto the scallops just before serving!

Option: Add 1/4 cup chicken broth or seafood broth or white wine to the pan before adding the cream and deglaze the plan by scrapping all of the brown bits from the bottom of the pan with a wooden spoon while the broth simmers.

Option: Add 1/4 cup grated parmesan cheese to the sauce!

I chose not to use any of the options this time around!!

Happy New Year!!

Roast Turkey Breast with Potatoes, Green Beans and Mustard Sauce

Just came across this great recipe for Thanksgiving…. turned out perfectly. <y changes as always are in RED

Roast Turkey Breast with Potatoes, Green Beans, and Mustard Pan Sauce

6 servings PREP: 25 minutes TOTAL: 2 hours     Recipe by The Bon Appétit Test Kitchen

Ingredients

  • Nonstick vegetable oil spray
  • 4 tablespoons honey mustard, divided (I used grainy mustard)
  • 5 tablespoons chopped fresh tarragon, divided (I used dried rosemary)
  • 2 1/2 tablespoons olive oil, divided
  • 1 2 1/4-pound boneless turkey breast, net removed (I used a skinless one from Costco)
  • 2 pounds baby potatoes, halved
  • 2 cups thinly sliced leeks (white and pale green parts only; about 2 large) (substitute carrots, small onions and baby squash)
  • 2 8-ounce packages trimmed French green beans (haricot verts)
  • 1 cup low-salt chicken broth
  • TEST KITCHEN TIPS

The Bon Appetit Test Kitchen used a whole small turkey breast when testing this recipe. If you plan on cooking a turkey breast half, then shorten your cooking time.

  • To ensure the best results, make sure your oven is calibrated to the correct temperature.
  • After 30 minutes, check the potatoes and leeks for doneness. After 35 to 45 minutes, check the turkey temperature with an instant-read thermometer. It should register 165°F when it’s done.
  • If you don’t like the tarragon, thyme or rosemary would suit this recipe just as nicely. Just be sure to use a smaller amount—about 1 tablespoon—as these herbs can be overpowering.

Preparation

NOTE: I did the turkey in one covered Corelle baking dish and the vegetables in another…on the same shelf in our gas oven. I did put te green beans in with the turkey as indicated.

  • Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon or rosemary, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
  • While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon or rosemary, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
  • After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
  • Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
  • Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juice.

http://www.bonappetit.com/recipes/quickrecipes/2010/11/roast_turkey_breast_with_potatoes_green_beans_and_mustard_pan_sauce#ixzz26f7wk1B4

Prime Rib Roast with Mustard and Rosemary Crust

IF you are still able to afford the roast, this was a great recipe which I made in the North for our friend. Ask the butcher to remove the ‘ribs’ and tie them back onto the roast! While it was in the oven, I added parsnips, potatoes and some great heritage carrots (the multi-colored types) after dropping the temperature to 250 degrees. The ‘jus’ was wonderful!

PRIME RIB ROAST WITH MUSTARD & ROSEMARY CRUST

Jennifer MacKenzie (LCBO Food and Drink Holiday 2009)

 With a simple mustard and herb seasoning, the wonderful beefy flavour of prime rib really shines. Searing the roast in a hot oven and then cooking it low and slow does take a little longer but it seals in every drop of juice keeping it melt-in-your-mouth tender. A good meat thermometer is worth the investment to make sure you get an accurate test for doneness. The slow roasting method reduces the quantity of pan drippings so the flavour of the jus relies on good-quality stock. Use homemade stock if you have it or the highest-quality prepared stock available. If you prefer thickened gravy, stir 2 tbsp (25 mL) all-purpose flour into the onions and cook for a minute before adding the stock.

FOLLOW THE DIRECTIONS ACCURATELY!!!!

5 lbs (2.2 kg) beef prime rib premium oven roast
½ cup (125 mL) grainy or Dijon mustard
2 tbsp (25 mL) chopped fresh rosemary,
or 2 tsp (10 mL) dried
1 tsp (5 mL) salt
1 tsp (5 mL) coarsely ground pepper

Rosemary Jus

1 small onion, finely chopped
1 tsp (5 mL) finely chopped fresh rosemary,
or ¼ tsp (1 mL) dried
2 cups (500 mL) beef stock
1 tsp (5 mL) grainy or Dijon mustard
Salt and freshly ground pepper to taste

1. Preheat oven to 450°F (230°C).

2. Place roast rib-side down in roasting pan. Combine mustard, rosemary, salt and pepper. Rub over top and sides of roast.

3. Roast for 10 minutes. Turn heat down to 275°F (140°C). Add whatever vegetables you prefer

4. Roast rib for 3 to 3½ hours or until meat thermometer reads 135°F (57°C) for medium rare, 4 hours or until meat thermometer reads 145°F (62°C) for medium or until desired doneness. Place roast on cutting board and tent with foil for 20 minutes.

5. To make jus, place pan over medium heat and stir in onions and rosemary; sauté for about 3 minutes or until soft. Stir in beef stock and mustard and bring to a boil, scraping up any bits stuck to pan. Simmer, stirring often, for about 5 minutes or until slightly reduced. Season with salt and pepper to taste. Pour into a warmed gravy boat. Serve slices of roast drizzled with jus.

Serves 8

Maple Mustard Chicken Wings or Thighs

Was looking for something to do with chicken thighs and came across lots of recipes for chicken wings. What the…? Why not use the same ingredients and substitute the thighs? Happy to report that they worked very well! So next time you are looking for recipes to do something different with thighs OR legs, just use any wing recipe…… WING IT! LOL

Maple Mustard Chicken Wings OR Thighs

Ingredients

2 lb. Chicken wings or thighs

2 T vegetable oil

2 cloves of garlic minced

½ teaspoon each of salt and pepper

1/3 cup maple syrup

¼ cup Dijon mustard

¼ cup grainy mustard

2 T cider vinegar

Preparation

 Mix all of the above ingredients in a bowl large enough to contain the wings or thighs. Add in the chicken pieces and toss well. Cover and refrigerate for at least 4 hours or for up to 24 hours.

Reserving marinade, arrange chicken on a rack on foil-lined rimmed baking sheet. Spoon half of the marinade over top. Bake in 400 degree oven for 20 minutes and turn over. Brush reserve marinade over the chicken. Bake until juices are clear…about 20 minutes more. Broil for 1 minute if you want them crispier.

This recipe can be found in Canadian Living : Best of Chicken magazine  Spring 2008, page 61