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Three Mustard
Vinaigrette
Oven
Roasted Peppercorn Sirloin with Mustard-Shiitake Salad
Mustard Roasted Whole Natural Chicken with Potatoes and Mirepoix
Grilled Mustard-Marinated Portobello and Radicchio
Napoleon
Papi’s Grilled Three Mustard Marinated Chicken with
Sweet Potato Fried Rice
WINE NOTES
Block 13 Pinot Noir: Reds can also be paired with poultry and
vegetables -- one is not limited to only white wines. This pinot noir is
especially suited for lighter dishes as it has bright raspberry and Bing
cherry notes coupled with the rich aromas of mushrooms and violets. This
is a juicy light red that in summertime can be served slightly chilled.
Hess Collection
“Artezin” Zinfandel: Red zinfandel is the ‘real’ zinfandel and is a
grape that displays a thick palate brimming with blackberries, pepper and
spices. Fantastic with grilled foods as it helps to accentuate the smoky
flavors. This is also great paired with spicy or gamey foods as a
‘contrast wine’ to bring out different aspects of the flavors |
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Master
Three Mustard
Vinaigrette
Makes about 2 cups
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2 tablespoons Dijon mustard
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2 tablespoons Pommery mustard
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2 tablespoons dry hot Chinese
mustard
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1/2 cup naturally brewed rice
vinegar
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1 bunch scallions sliced,
white and green part separated
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2 cups grapeseed or canola
oil for cooking
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Kosher salt and freshly
ground black pepper
In a blender, combine the 3
mustards and naturally brewed rice vinegar and blend until smooth. Add the
scallion whites and blend. While blending, drizzle the oil in a thin
stream until emulsified. Season with kosher salt and freshly ground black
pepper.
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