Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

• Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
• Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
• Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
• Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
• Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
• Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
• Bring to a Boil on Medium-High heat.
• When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
• Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
• In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
• On medium heat bring to a boil and let roll for 3-5 minutes.
• Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
• Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Herb-Crusted Tuna Steak with a Balsamic Dijon Sauce

Herb-Crusted Tuna Steak with Balsamic Dijon Sauce
And Roasted Vegetables

Ingredients:
2 8-10oz Tuna Steaks
1/4 cup Herbes de Provence
1 Tbsp Olive Oil
Salt & Pepper to taste
4 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
2 Tbsp Red Wine Vinegar
1 Tbsp Butter
3 Tbsp Honey

Directions:

• Pat the Tuna Steaks with a paper towel and remove excess moisture on the outside. Salt and Pepper both sides.
• Sprinkle the Herbes de Provence on both sides of the Tuna, and press lightly.
• Heat the olive oil on medium heat in a skillet until hot.
• Carefully place the Tuna steaks in the skillet.
• Cook for 5-7 minutes, depending on how done you want your Tuna. Do not move them while they are cooking.
• Using tongs or a spatula, carefully flip the Tuna and cook for an additional 5 minutes.
• Remove and let rest.
• Add the Dijon, Butter, and Vinegars to the skillet, and mix well.
• Lastly add the Honey, and reduce for 1 to 2 minutes.
• Drizzle the sauce over the Tuna, or serve on the side.

Makes 2 Tuna Steaks

NOTES: This is a very quick and flavorful way of making Tuna–and not the overused Miso-Wasabi variations people seem to be leaning on as of late. The herbs crust onto the tuna infusing the flavors into the meat. The sauce has a rich sweet and savory silkiness that complements the herbs and tuna.

Roasted Mushrooms and Cipollini Onions

Ingredients:
1 1/2 – 2 lbs Table Mushrooms, cleaned
12-15 Cipollini Onions, peeled, and quartered
2 Tbsp Corn Starch
4-6 cloves Garlic, cut in slivers
1 Tbsp Dijon Mustard
1 Tbsp Butter
1 tsp Herbes de Provence
1 1/2 cups Mushroom Broth or Beef Broth
1 tsp Worcestershire Sauce
Salt and Pepper to taste

Directions:

• Preheat Oven to 350°F.
• Place the Corn Starch in a quart-size plastic bag with the Mushrooms and shake to coat them.
• Place all ingredients into a Dutch Oven with a lid.
• Bake for 30 minutes, stirring mid way

Makes about 4-6 Servings.

NOTES: So I love these…I love mushrooms in general, but roasted is my favorite. And these are very simple and have a nice Autumnal flare to them. They make a great side item maybe with some crusty bread to sop up the broth–Great with roasts or steak too!

Cipollini onions are like mini sweet onions and have a buttery sweet taste to them. If you cannot find them, use a sweet yellow onion diced.

Mustard and Sage Rainbow Carrots

Ingredients:
8-12 Carrots, various colors
2 Tbsp dried Sage, crushed
2 Tbsp Honey
2 Tbsp Dijon Mustard
1 Tbsp Butter, room temperature
Salt and Pepper to taste

Directions:

• Preheat Oven to 350°F.
• Cut a 1 1/2″ long piece of Aluminum Foil.
• Clean the carrots, removing tips, greens, and dirt. No need to skin them, but if there is a knick cut it out. If the carrots are longer than 8 inches, cut them in half.
• Place them on the center of the Aluminum foil, length-wise.
• In a bowl, combine the Butter, Honey, Mustard, and Sage
• Brush the sauce over the Carrots evenly.
• Sprinkle with Salt and Pepper to taste.
• Pull the ends of the Aluminum Foil together and form a pocket. Fold the edges in so that the Carrots are sealed into the packet.
• Place on a cookie sheet, folded edges up, and bake for 20 minutes.

Makes 4 Servings.

NOTES: I had not really tried rainbow carrots in the past, opting for the more common orange variety, but there they sat at the local market staring at me and telling me that they would be the best new thing of the fall for me to eat. I will admit, that though I am not a fan of cooked carrots, these are actually pretty tasty. There indeed is a slight difference in taste between the purple, red, orange, and yellow carrots. The Mustard and Sage add a nice autumn flavor to the mix, and the honey retains the sweetness. If you cannot find rainbow carrots, the orange kind work just as well.

Choux de Bruxelles à la Moutarde – Brussels Sprouts in Mustard

Ingredients:
2 cups Brussels Sprouts, halved vertically
2 cloves Garlic, minced
2 Tbsp Butter
2 Tbsp Dijon Mustard
1/4 cup Chicken Stock
Salt and Pepper to taste

Directions:

• Melt the butter in a skillet on medium heat.
• Add the Garlic and let it brown about 1-2 minutes.
• Add the Stock and Mutard, and stir well to combine.
• Add the Brussels Sprouts, and cook for 5 minutes, or until tender.
• Sprinkle with Salt and Pepper to taste.

Makes 4-6 servings (depending on how much you love Brussels Sprouts)

NOTES: This is another super easy, super flavorful recipe to share my love of Brussels Sprouts. The creamy Dijon and Butter play off the Sprouts in an amazing comfort-food way. I recommend only Dijon mustard–no American Yellow, and nothing too spicy brown–takes away from the comfort-food nature of the dish.

Grilled Vegetable Salad

Grilled Vegetable Salad

Ingredients:
1 bunch Asparagus, cleaned
1 Red Onion, cut in rings
1 Red Bell Pepper, slice each side off
4 oz Halloumi Cheese χαλούμι
1-2 tsp Olive Oil
1/2 cup Cherry Tomatoes, Sliced
1 Avocado, diced
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Lemon Juice
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1/2 tsp Honey
1-2 tsp Sesame Seeds

Directions:

• Using a brush, lightly cover the grilling grates, Asparagus, Bell Pepper, Onion, and Halloumi.
• Prepare the Grill or Broiler as directed by manufacturer–you want medium high heat.
• Place the Asparagus, Bell Pepper, and Halloumi on the grates and cover with the Onions and sprinkle with the Salt and Pepper. I suggest using an oven-safe cooling rack and placing it on top of the grate. If you use the cooling rack, it is easier to pick everything up in the end.
• Close and grill for 5-7 minutes or until the onions and Halloumi begin to get a nice golden brown on the outside.
• Remove and combine with the rest of the Vegetables in a large bowl.
• In a separate bowl, whisk together the Lemon Juice, Olive Oil, Honey, and Dijon Mustard.
• Drizzle over the Vegetables, sprinkle with Sesame Seeds, and Toss.

Makes about 6-8 servings.

NOTES: This is an ideal summer salad–full of fresh ingredients, tons of grilled flavor, and yet light, sweet, and citrusy. You can substitute Zucchini or Broccoli or just add them to the lot. I do not recommend grilling the Tomatoes, as they tend to fall apart Halloumi is a Cypriot/Middle Eastern cheese that is very dense, mildly salty, and can be GRILLED! It is a great addition to this dish, and complements the Asparagus and Sesame Seeds amazingly.

Poulet et Ventrèche Dijon au Gratin

Ingredients
6 boneless Chicken thighs
4 oz Ventrèche or Pancetta, thin sliced
2 Portabello Mushrooms, chopped
8 oz Provolone, sliced
4-6 cloves Garlic, sliced
3 Tbsp Dijon Mustard
2 Tbsp Basil, fresh, chopped
1/2 tsp Thyme
1/2 tsp Black Pepper

Directions:

• Preheat Oven to 350°F.
• Spread the Dijon mustard on the Chicken thighs and place them in a dutch oven.
• Add the Portabellos, Garlic, Herbs, and Pepper.
• Cover with a layer of the Ventrèche.
• Cover with a layer of Provolone.
• Bake for 30 minutes, until bubbly.

Makes 3 servings.

Hawaiian Pork Chops

Hawaiian Pork Chops

Ingredients:
4 thick-cut Pork Chops (8-10 oz each)
1 Tbsp Steak Spice Rub
1/2 Tbsp Olive Oil
1/4 cup Coconut Rum
1 can Pineapple Chunks
1 Shallot, diced
3 cloves Garlic, sliced horizontal
2 tsp fresh Ginger, minced
1 Bell Pepper, diced
1 tsp Crushed Red Pepper
1 Tbsp Soy Sauce
1 tsp Granulated Sugar
2 tsp Dijon Mustard

Directions:

• Rub the Steak Spice Rub on both sides of the chops. Use more Spice Rub if needed.
• Preheat the Oven to 400°F.
• Heat a large heavy skillet on high with the Olive Oil.
• Place the Chops in the skillet and let cook for 2 minutes. Do not move them while they cook.
• Flip and cook for an additional 2 minutes.
• Remove to a baking sheet and place in the oven.
• Deglaze the pan with the Coconut Rum. Be careful, as it will likely flame up.
• Add the Pineapple and Juice, as well as all the other ingredients to the pan.
• Cook for 6-8 minutes, stirring constantly, and coating the Fruit with the sauce.
• Remove the Pork Chops from the Oven (if internal temp is at 160°F) and plate.
• Pour the Sauce and Fruit over the Pork Chops.

Makes 4 chops.

NOTES: It appears that any recipe with Pineapple is called “Hawaiian”–though no specific “style” of cooking seems to accompany it. I prefer a pan sauce, myself.  Though the pan sauce could be used as a glaze poured on pork chops cooked on the grill.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

• In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
• In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
• Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
• Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Potato Salad with Avocado-Yogurt Dressing

Potato Salad with Avocado-Yogurt Dressing

Ingredients:
6 large Red Pontiac Potatoes, cleaned, and chopped
2 Avocados, mashed
1/2 cup Greek-Style Yogurt
3 Tbsp fresh Chives, diced
1 Tbsp fresh Dill, diced
1 Roasted Yellow Bell Pepper, chopped
1 Roasted Orange Bell Pepper, chopped
Juice of 1 Lemon
2 Tbsp Olive Oil
1 tsp Dijon Mustard
1 tsp Salt
Pepper to Taste
Water for boiling

Directions:

• Boil the Potatoes until fork tender. I suggest cutting them before because they will cook quicker, but you can cut after.
• While the Potatoes are cooking, in a food processor, combine the Lemon Juice, Yogurt, Avocados, Mustard, and Herbs. Pulse to combine.
• Slowly drizzle in the Olive Oil.
• Add Salt and Pepper to Taste.
• Drain the Potatoes and move them to a large bowl.
• Add the Roasted Peppers.
• Slowly add the Dressing, tossing to mix well. You may not use all the dressing.

NOTES: I like Potato Salad, but I often find it either tasting too much like Mustard or too much like BLAH. If you want a kick, add a diced Jalapeño to the mix.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

• Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
• Mix together all of the Greens and Herbs in a serving bowl.
• Toss the Salad with the Dressing
• Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Chicken in Dijon Cream Sauce

Inspired by and dedicated to Chef Philippe Fallait and his wife Mary
Chicken in Dijon Creme Sauce with Lemon-Steamed Brussels Sprouts

Ingredients:
4 thinly sliced Chicken Breast fillets
4 Tbsp Dijon Mustard (removed from container)
1/2 tsp Olive Oil
2 cups Table Mushrooms, sliced
1 tsp White Wine Vinegar
1 cup Heavy Cream
1 tsp Salt
1 tsp Black Pepper
1 Tbsp fresh Chives, diced

Directions:

• Liberally coat the Chicken Breasts with the Dijon Mustard on both sides.
• Let sit for 10 minutes, as you heat up a skillet with just enough Olive Oil to coat lightly.
• When the skillet is hot, brown the Chicken breasts on both sides, on medium heat.
• Remove and set to the side.
• Pour in the White Wine Vinegar, and scrap off the pieces of Mustard and Chicken.
• Add the Mushrooms and let brown.
• Add the Heavy Cream, Salt, Pepper, and any remaining Dijon Mustard.
• Heat for about five minutes, stirring well, and mixing well until bubbly.
• Add the chicken breasts back to the pan and let cook for another 5 minutes coating them with the Mustard Cream Sauce.
• Plate the chicken, cover with Mushrooms and Sauce, and garnish with the diced Chives.

Makes 2 servings (2 pieces per person)

NOTES: When using the Dijon Mustard, remove it from the container and keep in a bowl or on a plate to prevent cross-contamination. Any Dijon Mustard not used from that plate can be scraped into the Heavy Cream when cooking.

This recipe was shared with me by my good friend Chef Philippe Fallait, who is the owner of Cafe Triskell. He didn’t give me the measurements, but I would not have this recipe without him. He’s an excellent chef, and a good friend.

Variations:
Chicken Dijon Baked with Artichokes

Smoky Baked Beans

Ingredients:
2 cups Haricot/Navy Beans
6-8 cups Water for Soaking
1/2 lb thick-cut Bacon, diced
1 Yellow Onion, diced
3 cloves Garlic, minced
1/3 cup Jack Daniel’s Tennessee Whiskey
3 Tbsp Honey
1/2 tsp Liquid Smoke
1/2 cup Tomato Paste
1 Tbsp Dijon Mustard
2 tsp Salt
1 tsp Black Pepper
2 Tbsp Worcestershire Sauce
1/2 tsp dried Chipotle Pepper, minced
2 Tbsp Brown Sugar

Directions:

• In a large bowl, soak the Beans in the Water overnight.
• Drain the Beans, reserving the liquid.
• Preheat the Oven to 325F
• In a large Pot brown the Bacon.
• Add the Onion and Garlic and cook for 2-3 minutes, stirring well.
• Add 1 cup of the Reserved Water, and all other ingredients EXCEPT the beans, and heat for 5 minutes, until bubbly.
• Mix with the Beans and place in a Dutch Oven.
• Bake for 30 minutes, covered.
• Stir well and bake for an additional 15-20 minutes uncovered.

NOTES: I was a Boy Scout in my younger days. On camp outs I took joy in being on the kitchen patrol and cooking. Then we’d cook them in a cast-iron Dutch Oven over the campfire. Over time my Baked Beans became a request of the troop, though back then I didn’t get to use Jack Daniel’s.

So with regards to Baked Beans, there are a variety of “styles”. In Boston Style, Beans and Salt Pork are stewed with tomato paste and molasses. Southern Style incorporates Mustard and Bacon into the mix. In Vermont north through Quebec the sweetener is Maple Syrup. Cowboy Beans incorporate BBQ Sauce and Ground Beef. My beans are sort of a hybrid of baked beans with a very smoky flavor that is reminiscent of a campfire stove.

Chicken Dijon Baked with Artichokes

Chicken Dijon with Artichokes

Ingredients:
1 lb Chicken Breast, skinless, boneless, butterfly-cut
2 cups marinated Artichoke Hearts, quartered
2 cups Table Mushrooms, sliced
1 Tbsp Herbes de Provence
2 cloves Garlic, minced
1 tsp Salt
1 tsp Ground Black Pepper
2 Tbsp Butter, diced
1-2 cups Bread Crumbs
1 Tbsp Olive Oil
1 cup Sauvignon Blanc
1/4 cup Milk
4-6 Tbps Dijon Mustard

Directions:

• Pat the chicken dry, and coat with the Bread Crumbs.
• Saute in a skillet with the Olive Oil on medium heat until browned on the outside.
• Remove and set to the side.
• Preheat Oven to 350°F
• In a Dutch Oven or other baking dish, combine the Artichoke Hearts, Mushrooms, Garlic, Herbs, and Spices.
• Dollop with the pieces of Butter.
• In a small bowl, whisk together the Wine and the Milk and then pour over the Artichoke/Mushroom mixture.
• Cover with the pieces of Chicken, like a blanket.
• Using a knife, spread the Dijon Mustard over the Chicken.
• Bake for 20-25 minutes, covered.

NOTES: The use of Dijon Mustard with Chicken comes in various forms–some with a creamy mustard sauce, and others with a mustard rub. This Baked version allows the chicken to be steamed with the wine and herbs as well as allow the juices of the chicken and mustard to soak into the artichokes and mushrooms.

Variations:
Chicken in Dijon Cream Sauce

Herbed Egg Salad

Ingredients:
6 Eggs, hardboiled and diced
1 small Red Onion, minced
1 large Sweet Gherkin, minced
1 tsp Capers, minced
2-3 Tbsp Greek-style Yogurt
1 Tbsp Dijon Mustard
1 tsp Basil, chopped fine
1 tsp Parsley, chopped fine
1/2 tsp Chives, chopped fine
Dash of Paprika

Directions:

• Mix everything but the Yogurt together.
• Slowly incorporate the Yogurt to the desired consistency.

NOTES: Egg Salad is an American dish that is commonly served as a sandwich or on on a bed of lettuce. This recipe uses Greek Yogurt rather than Mayonnaise, however if you prefer you can substitute Mayo for the Yogurt. Greek Yogurt is denser and less runny than other Yogurts.

Roast Leg of Lamb

Roast Leg of Lamb with Tzatziki

Ingredients:
5-6 lb bone-in Leg of Lamb
6-8 cloves Garlic, minced
6-8 cloves Garlic, sliced in half horizontally
2 Tbsp Lemon Zest, divided
2 Tbsp Oregano, divided
2 Tbsp Rosemary, divided
2 Tbsp Mint, divided
2 Tbsp Salt, divided
1 Tbsp Black Pepper, divided
1 Tbsp Dijon Mustard
1/2 Tbsp Cardamom
1 Tbsp Crushed Red Pepper
1 cup dry Red Wine
1 cup Lemon Juice
3 Tbsp Olive Oil

Directions

• Combine the minced Garlic, half of the Lemon Zest, Rosemary, Oregano, Mint, Salt, and Black Pepper, the Crushed Red Pepper, Red Wine, and Lemon Juice in a large container for a marinade. The container should be able to hold the leg of lamb, and be sealed. I advocate using a seal-able bag.
• Place the Lamb in the container with the marinade and refrigerate for 6-12 hours.
• After marinating, remove the Lamb to a roasting pan, and pat dry.
• Preheat oven to 450°F
• Taking a large paring knife, cut slits in the meat about 1/2″ wide, and 1″ deep.
• Insert the Garlic slivers into the slits.
• Taking the remaining Herbs and Seasoning, rub the Lamb. If you need more, feel free to add more.
• Take the Dijon Mustard and lightly spread along the Lamb over the rub. Try to avoid clumps.
• Drizzle the Olive Oil over the top.
• Place in the oven, and roast for 20 minutes.
• Reduce the heat to 325°F and roast for an additional 25-35 minutes, or until desired doneness.
• Rare is about 25 minute with an internal temperature of 135°F
• Medium-rare is about 30 minutes with an internal temperature of 140°F
• Medium is about 35 minutes with an internal temperature of 160°F
• Remember to put the meat thermometer in the thickest part of the leg, and not touching the bone.

Serve with Tzatziki or Mint Jelly

NOTES: This recipe pulls on Greek flavors from my neighborhood Astoria. For me, lamb says Spring, Easter, and Passover. Traditionally, Lamb (קרבן פסח)would have been sacrificed on the first night of Passover in remembrance of the lambs blood that was painted on the door posts of the Hebrew homes in Egypt, signifying to the Angel of the Lord to passover that house and spare the first born son. The use of a shank-bone on the Seder plate is reminiscent of this sacrifice, and in some places, Lamb is eaten as the primary meat in the Seder meal.

In the Christian tradition, which I am much more familiar with, the symbol of the lamb has been drawn from Passover and applied to Jesus as the sacrificial lamb which allows death to passover all those washed in the blood of his sacrifice. You will see a lot of symbolism around Easter time in both the Western and Eastern Churches of the Paschal Lamb, often carrying a banner and sitting on a broken sarcophagus.

Jan Van Eyck painting “Ghent Altarpiece”, finished 1432

Whether celebrating Passover or Easter or just a group of friends coming for a visit, lamb is a great festive choice of food, and probably my favorite meat.