Best Red Pepper Mustard Recipes

RED AND BLACK PEPPER CRUSTED FILET MIGNON WITH HONEY-MUSTARD, HORSERADISH, MINT SAUCE AND FRISEE SALAD WITH WARM VINAIGRETTE AND POACHED EGG

Steps:

• Heat oil in a large saute pan over medium high heat. Add the bread cubes and season with salt and pepper. Cook until golden brown and place on a plate lined with paper towels. Heat a medium saute pan over high heat. Add the bacon and cook until golden brown. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the shallots and garlic to the pan and cook until soft. Add the vinegar and cook for 30 seconds. Season with salt and pepper to taste. Place the frisee, croutons, and bacon in a bowl add the vinaigrette and toss to coat. Divide the salad onto 4 plates and top with a poached egg.
• Season filet with salt on both sides. Sprinkle 1 side of each filet with 1/2 teaspoon of the ancho chile powder and 1/2 teaspoon of the coarsely ground black pepper. Heat the olive oil in a large saute pan over high heat until almost smoking. Place the filet, pepper-side down in the pan and saute for 2 to 3 minutes or until a crust forms. Turn the filet over, reduce heat to medium and continue cooking until desired doneness, 2 to 3 minutes for medium-rare. Let rest 2 to 3 minutes before serving, spoon 1 tablespoon of the sauce over each steak.
• Combine all ingredients in a small bowl and season with salt to taste.

MUSTARD PEPPER SALMON WITH RED WINE SAUCE

Steps:

• Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
• Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
• Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

ROAST FILLET OF BEEF WITH CHIPOTLE RED PEPPER SAUCE AND MUSTARD CHIVE SAUCE

Steps:

• To make the roast fillet of beef
• In a heavy flameproof roasting pan heat the oil over moderate high heat until it is hot but not smoking, add the beef, patted dry and seasoned with salt and pepper, and brown it, turning it every 2 minutes, for 10 minutes. Roast the beef in a preheated 500°F. oven for 12 to 15 minutes, or until a meat thermometer registers 130°F. The narrow end of the beef will be medium-rare; the wide end will be rare. Serve the beef with the sauces.
• To make the red pepper sauce:
• In a heavy skillet cook the bell peppers in the oil, covered, over moderately low heat, stirring occasionally, for 25 to 30 minutes, or until they are soft. In a blender purée the mixture with the chipotle, the Worcestershire sauce, and salt to taste. The sauce may be made 2 days in advance and kept covered and chilled. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.
• To make the mustard chive sauce
• In a small bowl stir together the mustard, the vinegar, the sugar, the salt, and 3 tablespoons water, making a smooth paste, and let the mixture stand, covered, for 10 minutes. Transfer the mixture to the top of a double boiler set over barely simmering water and whisk in the butter until it is just melted and incorporated thoroughly. Remove the pan from the heat and stir in the chives. Transfer the sauce to a sauceboat and serve it warm or at room temperature.
• Makes about 1 cup.

GRILLED CHICKEN WITH MUSTARD AND RED PEPPER

Steps:

• 1. Preheat the oven to 375°F.
• 2. In a small bowl, combine the mustards and red pepper; stir to blend.
• 3. Place the eggs in a shallow platter, and whisk lightly with a fork to blend.
• 4. Using a pastry brush, brush the mustard mixture all over the chicken legs and thighs. Dip them in the eggs, coating evenly on all sides. Sprinkle with the breadcrumbs, coating as evenly as possible. Place the chicken pieces side by side in a roasting pan. Dot with the butter. Place in the oven and bake for 30 to 35 minutes, basting frequently. The chicken is done when the juices run clear when pierced with a fork. Remove the chicken from the oven and transfer the pieces to a wire rack to help firm up the coating, about 5 minutes.
• 5. Serve hot or cold.
• This simple dish suggests a simple red, either a Saumur-Champigny or a young Côtes-du-Rhône. I love Michel Richaud's rich reds from the village of Cairanne.

RED PEPPER SPAETZLE IN MUSTARD CREAM SAUCE WITH SAUSAGE

Steps:

• For the sausage: In a large skillet, heat the oil over medium-high heat. Add the sausage and cook until browned on each side, about 5 minutes.
• Add 1/2 cup water to the skillet. (You can add a little more if sausage is large.) Cover and cook until the water is nearly evaporated and the sausage is firm, 15 to 20 minutes.
• For the spaetzle: In a food processor, combine the roasted peppers, cheese, and chicken stock and puree until smooth.
• In a large saucepot over high heat, bring 4 quarts water to a boil. While the water is heating, in a bowl blend 1/2 cup red pepper puree, flour, eggs, parsley, 1/2 cup water, and salt. Stir until just well mixed. Do not over mix! Over mixing will result in a tough dough.
• Once the water comes to a boil, reduce the heat to medium. Squeeze or press the dough through a spaetzle maker or a large holed colander. This pressing needs to be completed in a quick manner, thus allowing the dough to cook evenly. Once the spaetzle has been dropped into the water, cook for 2 to 3 minutes, stirring throughout the cooking time.
• Once cooked, remove from the heat and drain through a colander to retrieve the spaetzle. Drain well.
• For the sauce: In a saucepan over medium heat, add the butter and shallots, cooking until shallots are a light brown, and then deglaze with the wine. Once deglazed, add the cream, thyme, Dijon, and salt and pepper, to taste. Reduce the heat to low and continue to cook until the cream has thickened, 5 to 6 minutes. Remove from the heat and stir in the cheese. Toss the spaetzle in the sauce.
• Slice the sausage and serve alongside the spaetzle in cream sauce.
• Place the pork shoulder in a bowl and keep cold until ready to use. Fill a large bowl with ice and place the bowl of pork shoulder on top.
• Grind the pork shoulder once through a grinding disk with large holes and again through a disk with medium holes. Grind the meat into the bowl sitting on ice.
• Season the pork with caraway, ground coriander, fresh oregano, and salt. Mix to combine well.
• Cook a small amount of the meat mixture to test for seasoning. Add more spices and salt, if needed. Thoroughly mix in a splash of cold water. Allow the seasoned pork to chill on ice or in the fridge before stuffing into the casing.
• Replace the grinder attachment with the horn. (Be sure to thoroughly clean the attachment area before proceeding.) Rub oil onto the horn, and then put the casing on, leaving a few inches of slack at the end.
• Stuff the casing, tie off the ends, and prick the sausage with a pin or the tip of a knife.
• Refrigerate the sausage until ready to cook.

RED PEPPER MUSTARD

Steps:

• Sauté the onions, red peppers, habenero pepper in the olive oil.
• Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
• Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
• Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
• Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.