Tag: Dijon mustard

Dijon and Herb Panko-Crusted Halibut

by Pam on August 20, 2013

My kids have been asking for more fish recipes lately. I picked up some freshly caught wild halibut and decided to season it with lemon juice, Dijon mustard and seasonings before topping it with a lemony herb panko topping. I baked it at a really high heat and it turned out moist, flaky, and absolutely delicious. My husband and I both thought it was excellent. My daughter scraped off the topping but loved the fish and my son had thirds and absolutely loved it. This fish paired nicely with the Green Beans with Lemon and Garlic^[1].

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.

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Dijon and Herb Panko-Crusted Halibut

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25 min.

Ingredients:

3/4 cup of plain panko crumbs
1 tbsp of fresh parsley, minced
1 tbsp of fresh basil, minced
Zest of one lemon
Juice from 1/2 a lemon
1 clove of garlic, minced
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
1 large wild halibut fillet
1 tbsp Dijon mustard
1 tbsp canola oil
Lemon wedges, for serving

Directions:

Preheat the oven to 425 degrees.

Combine the panko crumbs with the parsley, fresh basil, lemon zest, minced garlic, olive oil, sea salt and freshly cracked pepper, to taste. Combine with your fingers until evenly mixed.

Squeeze the juice from half a lemon over the halibut fillet. Spoon the Dijon mustard on top of the halibut and spread evenly. Season the fish with sea salt and freshly cracked pepper. Press the panko mixture thickly on top of the mustard… the mustard will help the panko adhere.

Heat the vegetable oil in an OVEN PROOF skillet or Dutch oven. When the oil is very hot, add the halibut fillet, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.

Transfer the pan to the hot oven for 15-20 minute or until the thickest part of the halibut flakes easily. Remove from the oven and cover with a tin foil tent for 5 minutes. Serve the halibut with lemon wedges. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Green Beans with Lemon and Garlic (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Maple-Mustard Glazed Roasted Chicken

by Pam on February 25, 2013

I have been fighting a terrible cold for the last several days and I was in the mood for comfort food so I decided to roast a chicken. I found a recipe on Bran Appetit!^[1] that looked amazing and simple. I started out roasting the chicken simply seasoned with sea salt, freshly cracked pepper, and garlic powder. Halfway through roasting I basted the bird with most of the maple-mustard mixture. I roasted it for another 20 minutes then basted it again with the remaining mixture. The chicken turned out beautiful, moist, tender, and so delicious. I paired it with roasted veggies (to post tomorrow) and wilted spinach. It was a healthy and comforting meal that tasted fantastic.

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.

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Maple-Mustard Glazed Roasted Chicken

Prep Time: 10 min.

Cook Time: 80 min.

Total Time: 90 min.

Ingredients:

1 whole chicken, 5-6 pounds
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Onion pieces, carrot pieces, and garlic cloves for cavity, if desired
2 tbsp maple syrup
1 tbsp Dijon mustard
1 tbsp whole grain mustard

Directions:

Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.

Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put into the oven to roast for 40 minutes.

In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Bran Appetit!

References

^{^} Bran Appetit! (www.branappetit.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Asparagus with Lemon and Feta Cheese

by Pam on August 15, 2013

This is a light, flavorful, and delicious side dish and it pairs well with most main entreés. My kids, who usually don’t love asparagus, gobbled it up. My son loved it with the feta while my daughter opted for no cheese both agreed they loved the lemony flavor. My husband and I both really enjoyed this asparagus and I thought it paired nicely with the pasta and shrimp I made for dinner. I will be making this side dish again and again!

Heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the washed asparagus to the skillet and cook, stirring occasionally, for 4-5 minutes.

While the asparagus is cooking, add the remaining tablespoon of olive oil, lemon juice, Dijon mustard, and minced garlic together in a small bowl; whisk until well combined. Once the asparagus is crisp-tender, add the lemon mixture to the skillet and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus spears on a serving plate then top with crumbled feta cheese. Serve immediately. Enjoy.

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Asparagus with Lemon and Feta Cheese

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 min.

Ingredients:

1 1/2 tbsp olive oil (divided)
20 spears of asparagus, washed & wooden ends removed
Juice from 1 small lemon
1/2 tsp Dijon mustard
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste

Directions:

Heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the washed asparagus to the skillet and cook, stirring occasionally, for 4-5 minutes.

While the asparagus is cooking, add the remaining tablespoon of olive oil, lemon juice, Dijon mustard, and minced garlic together in a small bowl; whisk until well combined. Once the asparagus is crisp-tender, add the lemon mixture to the skillet and cook, stirring constantly, for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Place the asparagus spears on a serving plate then top with crumbled feta cheese. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)