Mustardly Deviled Eggs

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These spicy appetizers are perfect to serve with a casual brunch or even a picnic. For an even spicier recipe, add a teaspoon or two of habanero hot sauce.

Ingredients

  • 6 large hard-boiled eggs, shelled

  • 1/4 cup mayonnaise

  • 1 tablespoon grated onion

  • 2 tablespoons English Red Mustard (see recipe)

  • Salt and pepper to taste

Instructions

Cut the eggs lengthwise in half. Scoop out the yolks and place them in a boql. Mash the yolks with a fork and add the mayonnaise, onion and the English Red Mustard and mix well. Add salt and pepper to taste. Divide the fillling among the egg halves, mounding it slightly. Garnish with dried pepper flakes or paprika powder. Arrange the eggs on a platter, cover, and refrigerate.

Maurice’s Spicy Chicken Wings

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These mustard-infused wings are a perfect snack when watching sporting events. If you want them spicier, simply add some hot red chile powder to the marinade.

Ingredients

  • 40 chicken wings

  • 3/4 cup soy sauce

  • 2/3 cup honey

  • 4 teaspoons vegetable oil

  • 3 tablespoons Colman’s dry (powdered) mustard

Instructions

Put the chicken wings in a large self-sealing plastic bag. Mix the soy sauce, honey, vegetable oil, and dry mustard in a bowl, then pour it into the bag. Close the bag securely and shake until all the chicken is well coated. Refrigerate the chicken wings, in the bag with the marinade, for at least 2 hours.

Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil, and place a rack on top of the foil. Remove the chicken wings from the bag and place them in one layer on the rack. Bake for 30 minutes, or until the chicken wings are crisp and golden.

Mustard Chicken

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This easy recipe comes from Colman’s. Serve the breasts with a salad with Italian dressing and rice pilaf.

Ingredients

  • 6 boneless chicken breast halves

  • 1/2 cup butter

  • 3 tablespoons Colman’s prepared mustard

  • 3 tablespoons fresh lemon or lime juice

  • 1 teaspoon crumbled dried tarragon

Instructions

Preheat the oven to 375 degrees F. Place the chicken breasts in one layer in a lightly oiled 13 x 9-inch baking dish. Melt the butter in a small saucepan, then mix in the mustard, lemon or lime juice, and tarragon. Pour this mixture evenly over the chicken. Bake at 375 degrees F for 20 to 30 minutes (or until cooked through), depending on the thickness of the chicken. Serve accompanied by rice or pasta.

Crab Cakes with Mustard Sauce

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Who would have imagined that mustard could spice up crab and do it so elegantly? Serve the crab cakes with homemade french fries and cole slaw.

Ingredients

 For the Crab Cakes:

  • 1 cup mayonnaise

  • 2 tablespoons lemon juice

  • 1 teaspoon ground ginger

  • 4 teaspoons Old Bay seasoning

  • 1/4 cup chopped fresh parsley

  • 4 cups fresh lump crabmeat

  • 1/4 cup crushed oyster crackers

  • Dry bread crumbs (for dredging)

  • Vegetable oil (for cooking)

For the Sauce:

  • 1/2 cup mayonnaise

  • 1/4 cup Colman’s prepared mustard

  • 4 teaspoons fresh lemon juice

Instructions

For the Crab Cakes:

Whisk together the mayonnaise, lemon juice, ginger, Old Bay seasoning, and parsley in a bowl. Stir in the crabmeat and crushed oyster crackers, mixing all ingredients thoroughly. Cover with plastic wrap and refrigerate for 30 minutes.

Form the crab mixture into patties, using about 1/2 cup for each crab cake. Dredge the crab cakes in bread crumbs and set aside on wax paper. Pour enough vegetable oil into a heavy frying pan to cover the bottom by about 1/8 inch. Heat until the oil is hot, then fry the crab cakes in batches (being careful not to crowd them in the pan), for 2 to 3 minutes on each side, or until the crust is golden. Add more oil if needed.

Drain the crab cakes on paper towels, and keep them warm until serving time.

 

For the Sauce:

Whisk together the mayonnaise, mustard, and lemon juice.

Serve the crab cakes warm, accompanied by the sauce.

Paprika Pork Chops

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My husband is an excellent cook of Hungarian foods. Following is his personal recipe for Paprika Pork Chops, a classic dish from Central Europe.

Ingredients

  • 1 tablespoon mild Hungarian paprika

  • 1 tablespoon medium-hot Hungarian paprika

  • 4 pork chops (about 1/2-inch thick), trimmed of all fat

  • 2 tablespoons butter

  • 2 tablespoons vegetable oil

  • 2 medium onions, thinly sliced crosswise and separated into rings

  • 4 to 6 large garlic cloves, finely chopped

  • 3/4 cup medium-sweet to sweet Hungarian white wine

  • 2 tablespoons Hungarian apricot brandy (barackpálinka) or other brandy

  • 2 tablespoons pure sour cream (containing no additives)

  • Garnish: Strips of pickled mild red peppers

Instructions

Mix the paprikas together in a shallow bowl, spreading the powder evenly across the bottom of the bowl. Rinse the pork chops under cold water, then dredge both sides of each wet pork chop in the paprika, making sure the entire surface of both sides is covered with paprika.

Heat the butter and oil together over medium-high heat in a large skillet. Add the onions and sauté until they are soft.

Add the garlic and cook for an additional 2 minutes, stirring constantly. Push the onions and garlic to the side of the pan and add the pork chops in one layer. Brown the pork chops on both sides, about 4 minutes on each side. Add more cooking oil if necessary.

Stir in the wine and brandy. Bring the mixture to a boil over high heat, reduce the heat to low, cover the skillet, and simmer the pork chops a minimum of 10 minutes on each side, depending on their thickness.

Remove the pork chops to a serving platter and keep them warm. Stir together the onions, garlic, and juices left in the pan. Increase the heat and cook, stirring constantly, until the mixture is the consistency of a thick soup. Reduce the heat and add the sour cream, mixing well. Pour this sauce over the pork chops and garnish with the pickled pepper strips.

Serve hot, accompanied by egg noodles or boiled potatoes and a medium-dry Hungarian white wine.