1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Welcome both old friends and new to the all new Walt Disney Secrets :-D Please take a moment to say hi

If a recipe calls for...

Discussion in 'Other Recipes' started by Beccaberry, Feb 6, 2010.

  1. Beccaberry
    Offline

    Beccaberry She's beccalicious! Forum Host

    Joined:
    Jul 2, 2008
    Messages:
    13,546
    Likes Received:
    861
    Trophy Points:
    113
    Gender:
    Female
    Location:
    Milford, Connecticut, United States
    ..."English Mustard" what should I be using? Powder? Prepared mustard? :confused:

    Trying out a new recipe :)
     
  2. Dawn
    Offline

    Dawn carpe diem-ing Forum Host

    Joined:
    Jun 29, 2008
    Messages:
    14,369
    Likes Received:
    173
    Trophy Points:
    63
    Location:
    In the red...
    What does the recipe say?
     
  3. uscwest
    Offline

    uscwest Senior Cast Member

    Joined:
    Jul 26, 2008
    Messages:
    7,869
    Likes Received:
    255
    Trophy Points:
    83
    Location:
    Woodbridge, VA
    Becca you might be able to find a small jar of Coleman's mustard in a specialty shop or a Wegman's if you have any in CT. Coleman's also makes a powdered mustard.
     
  4. Britchick
    Offline

    Britchick Cast Member

    Joined:
    Jun 29, 2008
    Messages:
    15,351
    Likes Received:
    508
    Trophy Points:
    113
    Gender:
    Female
    Depends what it's in, what are u making?
     
  5. Mags
    Offline

    Mags Serious Forum Regular

    Joined:
    Jul 6, 2008
    Messages:
    1,733
    Likes Received:
    72
    Trophy Points:
    48
    It is possibly the prepared mustard from a jar. When it calls for dry English mustard it usually states that.

    Margaret
     
  6. Tink
    Offline

    Tink Cead Mille Failte! Staff Member Administrator

    Joined:
    Jun 29, 2008
    Messages:
    27,079
    Likes Received:
    700
    Trophy Points:
    113
    Gender:
    Female
    Location:
    15 minutes (or so) North of WDW
    Yep, the recipe means, Coleman's English Mustard. You can replace it with dijon if you don't have Coleman's, or you can mix some dry mustard with water and a touch of white wine, or in a pinch, white wine vinegar until it is a smooth paste (mustard consistency).

    It's just a purer taste of mustard than French's. :yes:
     
  7. Beccaberry
    Offline

    Beccaberry She's beccalicious! Forum Host

    Joined:
    Jul 2, 2008
    Messages:
    13,546
    Likes Received:
    861
    Trophy Points:
    113
    Gender:
    Female
    Location:
    Milford, Connecticut, United States
    Hi all!

    Thanks so much for the advice, sorry I didn't have more of a chance to respond last night...I was in a rush trying to get things ready for company. We celebrated Jon's birthday last night with a few family and friends as we will be traveling on his "proper" birthday next week.

    Anyway...this is what I made...we started with a lovely tray of olives (kalamata, bleu cheese stuffed, marinated) as well as some prosciutto and parmesan stuffed cherry peppers. Then we had this salad:

    Scallops with Rocket and Pancetta
    Ingredients
    12 queen scallops
    2 small handfuls of rocket leaves (I used Arugula which I assume is comparable)
    50g pancetta cubes (HA! You should have seen Jon and I trying to do THIS math in the market! Not only did we have to convert the grams measurement, then we had to sort out the math for going from 2 servings to 10!)
    1 tsp english mustard (I did manage to find a jar of Colman's as suggested and it was perfect! They had both the powdered and the prepared, so on your suggestions I used prepared.)
    5 tbsp olive oil, plus extra to
    drizzle
    1 tsp lemon juice
    salt

    Method
    1. In a bowl, add the mustard. Gradually whisk in 3 tbsp of olive oil and then whisk in the lemon juice.
    2. Place a small handful of rocket leaves in the centre of two plates. Drizzle over a little olive oil.
    3. Heat 1 tbsp olive oil in a frying pan. Add the pancetta and fry until crisp. Remove with a slotted spoon and sprinkle the pancetta over the rocket leaves. Wipe the frying pan clean.I didn't wipe the pan clean, instead of adding more olive oil, I used a fraction of what was left in the pan to cook the scallops, I think it gave them a much nicer flavor)
    4. Add the remaining 1 tbsp olive oil to the frying pan and heat over a medium-high
    heat. Season the scallops with salt and then fry in the pan for 1-2 minutes on each side, until cooked through and golden.
    5. Surround the rocket leaves with the scallops and serve.

    It was DELICIOUS!

    For the main course, we had filet mignon steak with roasted potatoes and for dessert (because he prefers them to cake) I made chocolate ganache cupcakes.

    And wine. Lots of wine.

    OMG. YUMMY FOOD.

    I will SOOOOOOOOOOO be back in the gym this morning though!
     
  8. uscwest
    Offline

    uscwest Senior Cast Member

    Joined:
    Jul 26, 2008
    Messages:
    7,869
    Likes Received:
    255
    Trophy Points:
    83
    Location:
    Woodbridge, VA
    Our invitation must have been held up in the mail with all the snow we have gotten. LOL
     
  9. Beccaberry
    Offline

    Beccaberry She's beccalicious! Forum Host

    Joined:
    Jul 2, 2008
    Messages:
    13,546
    Likes Received:
    861
    Trophy Points:
    113
    Gender:
    Female
    Location:
    Milford, Connecticut, United States
    LOL!!! Indeed it was John, because you KNOW I would have LOVED to see you guys!!!
     

Share This Page