Marinated Rajas

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Rajas, or strips of green chile, are commonly cooked with other vegetables. But New Mexican chile has such a great flavor that the rajas can stand alone. Serve these tasty appetizers with toothpicks. Note: This recipe requires advance preparation.

Ingredients

  • 5 green New Mexican chiles, roasted, peeled, seeds and stems removed, cut into strips

  • 1/4 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 clove garlic, chopped fine

Instructions

Combine all ingredients in a bowl, cover, and marinate in the refrigerator overnight.

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.

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.

Sweet Corn Chowder

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This Colman’s recipe makes a sweet heat side dish that goes well with roasted meats. Feel free to add more mustard to really spice it up.

Ingredients

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 2 teaspoons Colman’s dry mustard

  • 2 cups chicken stock

  • 2 cups canned sweet corn (measured after draining)

  • 1/2 cup diced ham

  • 1 green onion, finely chopped

  • 2/3 cup heavy cream

  • Salt and pepper to taste

Instructions

Melt the butter over low heat in a medium-size saucepan. Add the flour and mustard powder, and cook over low heat, stirring constantly, for 1 to 2 minutes. Gradually stir in the chicken stock (don’t worry about lumps), then bring the mixture to a boil over medium heat, stirring continuously until it thickens. Add the corn and ham. Cover and cook for 5 to 8 minutes, stirring frequently. Add the green onion and heavy cream, and continue cooking only until the mixture is thoroughly warmed (but don’t let it boil). Serve immediately.