Mustard Madness

Recipes that use your Free Steve Marshall Mustard

Submit your best recipe with Steve Marshall Ford mustard as an ingredient - be creative & think "Ford"!

 

 

Send your recipe to: mustard@stevemarshallford.com and we'll list it here with credit to you!

Steve Cuts the Mustard Chicken

Ingredients:

4 Skinless, boneless chicken breasts
1 Cup Steve Marshall Ford Mustard
1/2 TBS Cayenne Pepper
1/2 TBS Garlic Powder
1/2 TBS Onion Powder
1 (6 ounce) can French-Fried Onions - Smashed

Directions:

Preheat oven to 375 Degrees F
Place Steve Marshall Ford Mustard in a shallow dish or bowl and mix in cayenne, garlic and onion powders
Place smashed onions in a second shallow dish or bowl
Dredge chicken in Mustard to coat both sides
Dredge in smashed onions
Place coated chicken in a lightly greased 9x13 inch baking dish.
Bake 50-60 Minutes or until chicken is cooked through and juices run clear.
Optional:
Place in refridgerator for 1/2 hour to allow coating to emulsify.

Super Duty Pork Chops

Ingredients:

4 Boneless pork loin chops
1 Tsp Garlic Powder
1 Tsp Sea Salt
1 Tsp Freshly ground black pepper
2 Tsp Olive Oil
1/2 Cup white wine
1/4 Cup Chicken broth or Onion broth or Vegetable broth
3 TBS Steve Marshall Ford Mustard
2 TBS Vancouver Island Honey
1/4 Cup Heavy Cream

Directions:

Season pork chops on both sides with garlic powder, salt and pepper. Heat a heavy, deep skillet over medium heat. Add olive oil and swirl to coat the bottom of the pan.

Sear pork loin chops on both sides until browned, turning only once. Remove to platter.

Carefully add white wine to the pan drippings and stir, scraping up any browned bits, for 2 minutes until reduced by half. Add broth, Steve Marshall Ford Mustard and Vancouver Island Honey. Whisk to combine and continue cooking over medium heat for 2 minutes. Whisk in cream and cook until thickened, about another 2 minutes.

Return pork chops to the skillet, along with any drippings. Turn to coat both sides and reheat about 1 minutes. Serve pork loin chops with honey mustard pan sauce.

"MKX" Cellent Tuna Salad

Dressing:

1/4 Cup Steve Marshall Ford Mustard
2 TBS Apple Cider Vinegar
1/4 Cup vegetable oil
1 TBS Chopped Fresh Tarragon leaves
2 TBS Vancouver Island Honey
3 TBS Sour Cream

Tuna Salad:

3 Cans Water Packed Tuna
1/4 Cup Diced onion
1/2 Cup Julienne Celery
1/2 Cup Golden Raisins
1/2 Cup Shredded Carrots
1/4 Cup Sunflower Seeds

Directions:

Whisk together dressing ingredients in a large bowl. Add tuna to bowl and toss to coat with dressing. Fold in remaining ingredients. Cover and refridgerate for 1 hour.

Mustard Ranger Rolls

Ingredients:

3 Cups warm water
1 TBS active dry yeast
1 TBS Salt
1/4 Cup vegetable oil
1/2 Cup Steve Marshall Ford Mustard
5 Cups all purpose flour

Glaze:

1/4 Cup butter
@ TBS Vancouver Island Honey
2 TBS whole-grain mustard seeds

Directions:

In the bowl of an electric mixer fitted with a doug hook, stir water, yeast, salt, oil, mustard and 2 cups of flour together. Beat until mixed.

Add remaining flour, 1/2 cup at a time, beating until dough hold together.

Remove from mixed and knead on a floured surface until dough springs back when packed with your finger. Place in an oiled bowl and let rise until double in size. Punch down and let rise again. Knead lightly and shape into rolls. Let rise 1 more time and then brush with glaze.

FORD FUSION TARRAGON MUSTARD

Ingredients:

1/3 Cup Steve Marshall Ford Mustard
1/3 Cup Quality Cooking White Wine
1/4 Cup Minced sweet onion
1/2 Tsp Salt
1/4 Tsp White Pepper
2 Sprigs Tarragon Leaves finely chopped

Pumpernickle Bread Squares
Campbell River smoked salmon sliced or lox chopped capers
Minced onion or Chopped parsley for garnish.

Directions:

In a glass bowl combine all ingredients, cover and refridgerate overnight.

Transfer the mustard mixture to a blender and process until mustard has obtained your desired texture and thickness. Store in an air tight glass or plastic container in the refridgerator for up to 2 weeks.

Serve with pumpernickel bread, fresh salmon and garnishes.

Mustard "Tonneau" Rack of Lamb

Ingredients:

1 Rack of Lamb, trimmed (about 1 1/2 pounds)
1 Tsp Sea or Rock salt
1 Tsp Cracked black pepper
2 TBS Olive Oil
4 TBS Steve marshall Ford Mustard
2 Cloves minced garlic
1/4 Cup Seasoned bread crumbs
1 TBS Fresh Grated Parmesan Cheese

Directions:

Season rack of lamb well on all sides with salt and pepper.

Heat a medium skillet over high heat and when hot, add the oil. When the oil is almost smoking, add the rack of lamb and brown well on both sides, about 5 minutes. Transfer the lamb to a plate and set aside to cool slightly before proceeding.

Preheat the oven to 425 degrees Fahrenheit

Combine mustard and garlic in a small bowl. Using the back of a spoon, spread the mustard all over the sides of the lamb. Combine the breadcrumbs and cheese and toss to thoroughly combine. Using your hands or a spoon, spread the breadcrumb mixture all over the lamb, pressing so that the crumbs adhere to the meat.

Place the rack of lamb on a baking sheet and bake for 15 minutes for medium rare. Allow lamb to sit for 5 minutes before carving into chops to serve.