Cat Coras Mustard Recipes

CAT CORA'S MUSTARD

Steps:

• Mix together the dry mustard, sugar, salt and flour.
• Stir the vinegar, yellow mustard and butter into the mixture until well combined.
• Refrigerate the mustard for at least 24 hours, which intensifies the heat.
• To make a glaze for turkey, combine ½ cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
• Pomegranate Balsamic Reduction.
• Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.

CAT'S BROCCOLI SLAW

Steps:

• In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly.

CAT CORA'S CRISPY BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
• Rinse chicken in cold water and pat dry.
• In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
• Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
• In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
• Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.