Creole Honey Mustard Recipes

CREOLE MUSTARD

Steps:

• Mix all together.

CREOLE HONEY MUSTARD DRESSING

Steps:

• Mix all ingredients together until smooth.
• Refrigerate for 1-2 hours before serving.
• Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

CREOLE HONEY MUSTARD

Steps:

• Sweat shallots and peppercorns in the oil; do not brown.
• Add white wine and reduce until wine is almost completely evaporated. Cool.
• Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.

ANDOUILLE-SHRIMP BURGERS WITH CREOLE HONEY MUSTARD

Steps:

• Make the mustard: combine all the honey mustard ingredients in a small bowl and mix well; cover and refrigerate until ready to serve.
• Make the burgers: cut the pork and bacon into 1-inch cubes; mix with the garlic, mustard, paprika, liquid smoke, Tabasco, onion powder, oregano, and salt.
• Using a medium die, grind the mixture into a bowl, or finely chop in a food processor; set aside for 30-45 minutes.
• Prepare a medium-hot fire in a charcoal grill with a cover or preheat a gas grill to medium-high.
• Cut the shrimp into ¼-inch pieces and fold into the pork mixture; add the eggs and bread crumbs.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide mixture into 8 equal portions and form the portions into patties to fit the rolls.
• Make the grilled onions: brush the onion slices with olive oil and season to taste with salt and pepper.
• When the grill is ready, brush the grill rack with vegetable oil; place the onion slices on a cooler part of the grill rack, cover, and cook, turning once, until very soft (10-15 minutes).
• Place the patties on the grill rack, cover, and cook, turning once, until done to preference, 4-5 minutes on each side for medium.
• During the last few minutes of cooking, place the rolls, cut side down on the outer edges of the grill rack to toast lightly.
• To assemble: on each roll bottom, place a patty, 1 tablespoon of the mustard, and a grilled onion slice; add the roll tops and serve.

PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE

Steps:

• Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
• Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
• Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
• Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.