53633 caribbean mustard vinaigrette Recipes

dijon mustard, lemon juice, extra-virgin olive oil, chopped shallots (or scallions)

caribbean rice mix, water, fresh asparagus, trimmed and cut into 1-inch pieces, uncooked medium shrimp, peeled and deveined, tomato, chopped

hard cooked eggs, honey dijon mustard (or 1 tbsp honey & 2 tbsp mustard), white pepper, salt, red wine vinegar, extra virgin olive oil, butter lettuce or 10 oz mixed greens

cedar plank , unseasoned cooking plank (6 by 14 inches), salmon fillets (1 1/2 lb total ), salt & freshly ground black pepper, dijon mustard, brown sugar, white wine vinegar, dijon mustard, shallot, finely chopped, honey, olive oil, salt & freshly ground black pepper

extra-virgin olive oil, shallot, minced, sherry vinegar, whole-grain mustard, whipping cream, chopped fresh tarragon, sea salt to taste, freshly ground pepper to taste

fresh lemon juice, dijon mustard, salt, extra virgin olive oil, chopped fresh tarragon

pear baby food, white grape juice concentrate, thawed, white wine vinegar, dijon mustard, hot sauce, chopped fresh tarragon, chopped fresh basil, salt, olive oil

caribbean-style hot sauce (suggested batch #114 jamaican hot sauce, www.originaljuan.com; also avail. in specialty stores), chopped onions, peeled garlic cloves, prepared yellow mustard, fresh lime juice, dried thyme, ground allspice, ground cinnamon, ground black pepper, salt, sugar, cornish hens or 6 1/2 lbs chicken, split in half lengthwise, lime wedge (to garnish )

dijon-lemon vinaigrette, minced shallots, dijon mustard, extra-virgin olive oil, grated lemon rind, freshly ground black pepper, goat cheese, softened, fat-free cottage cheese, fresh lemon juice, dijon mustard, chopped fresh or 1/8 tsp dried rosemary, freshly ground black pepper, fat-free flour tortillas, chopped roasted skinless , boneless chicken breasts (about 2 breasts), gourmet salad greens

chicken breasts, bone-in with skin, salt, freshly ground black pepper, peanut oil, head napa cabbage, head romaine lettuce, head radicchio, chinese vinaigrette , recipe follows, fried springroll baskets and strips, recipe follows, chopped roasted peanuts, cilantro sprigs, lime wedges, egg yolk, dry chinese mustard, rice wine vinegar, soy sauce, light sesame oil, peanut oil, salt, freshly ground black pepper, honey, eggroll wrappers, peanut oil

vinaigrette dressing, divided, dijon mustard, boneless beef sirloin, cut into 1-inch cubes, tomatoes, onion, sliced into 8 wedges, green pepper, sliced into 8 wedges, wooden skewers

sea bass fillets or other firm white fish, sea salt and freshly ground black pepper, extra-virgin olive oil , to saute, brown butter brussels sprouts , recipe follows, triple mustard vinaigrette , recipe follows, unsalted butter, cipollini onions, peeled and cut into 1/6 s or 1/8 s, brussels sprouts , bases trimmed, outer leaves removed and halved, chicken stock , or as needed, bay leaf, salt and pepper, chopped thyme leaves, mustard seed, shallot, minced, champagne vinegar, whole grain mustard, honey, dry mustard, salt and pepper, extra-virgin olive oil, parsley, leaves only, chopped

caribbean-style rice mix, water, fresh asparagus, trimmed and cut into 1-inch pieces, uncooked medium shrimp, peeled and deveined, tomato, chopped

caribbean jerk seasoning, cream cheese spread, lime zest, shrimp, cooked, deveined and peeled, green onions, chopped, red bell peppers, chopped, cheddar cheese, shredded

caribbean jerk seasoning, crushed red pepper, black pepper, white pepper, dried thyme, dried rosemary, salt, chives, boneless chicken breasts , about 6 oz each, red wine (enough to dip chicken into), basmati rice , cooked according to package directions, shallots, white wine, heavy cream, butter, salt, white pepper, hot sauce (recommended : tabasco), ripe bananas cut in 1/2, lengthwise, then in thirds (24 pieces total), all-purpose flour

caribbean carrots, in barbados carrots are presented in small amounts and served as a condiment. in this version of a caribbean favorite, bias cut carrots bathe in a light sauce. serve warm or at room temperature., bias cut carrots 1/2 inch thick, chopped parsley, sauce, fresh lime juice, margarine, melted, dark brown sugar, place carrots in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 15 minutes or until carrots are crisp tender. meanwhile make sauce: combine lime juice, margarine and brown sugar; stir well to combine. transfer cooked carrots to small bowl. add parsley and sauce. stir to combine. serves 4.

stone ground dijon mustard or 3 tbsp spicy brown mustard, canola oil, cider vinegar, honey, salt, fresh coarse ground black pepper

chardonnay vinegar, dijon mustard, whole grain mustard, salt and freshly ground black pepper, extra-virgin olive oil , plus more if needed, fresno chiles, canola oil, salt and freshly ground black pepper, green seedless grapes, roughly chopped, red seedless grapes, roughly chopped, chardonnay vinegar, extra-virgin olive oil, apricot jam, chardonnay vinegar, boneless, skinless chicken breasts, pounded thin, canola oil, salt and freshly ground black pepper, roughly chopped fresh thyme, watercress , for serving, sliced skin-on almonds, lightly toasted , for serving