David and Nicole's Recipes

• 1/4 cup butter
• 2 tablespoons Dijon-style mustard
• 1/4 teaspoon cayenne
• 1 cup panko
• 1/2 cup freshly grated Parmesan
• 1 teaspoon ground coriander
• 20 chicken wings
• salt and pepper

1. Preheat the oven to 425 F.
2. In a shallow dish whisk together the butter, the mustard, and the cayenne. In another shallow dish combine well the bread crumbs, the Parmesan, the coriander, and salt and black pepper to taste.
3. Dip the chicken wings, a few at a time, in the butter mixture, letting the excess drip off, coat them with the crumb mixture, and arrange them without touching in a greased shallow baking pan.
4. Bake the chicken for about 45 minutes, turning the wings after 20 minutes.

• butter
• 2 shallots, minced
• 1/2 lb button mushrooms
• pinch of nutmeg
• salt and pepper
• 2 steaks
• 1 tsp dijon
• 1/2 cup creme fraiche

1. Melt 1 oz of butter in a skillet and then add the shallots.  Saute 2 minutes and then add another ounce of butter.
2. Toss in the mushrooms and cook 5 minutes.
3. Sprinkle in the nutmeg, and then season to taste with salt and pepper.
4. Remove the mushrooms to a plate.
5. Season the steak with salt and cracked pepper.  Fry the steaks in the hot butter on both sides.
6. Return the mushrooms to the pan and then stir in the dijon and the creme fraiche.  Serve.

• 2 pork tenderloin chops
• cracked pepper
• mustard seeds
• butter, melted
• sea salt

1. Sprinkle the chops evenly with cracked pepper and then roll in mustard seeds on both sides to get an even crust.  Cover and chill 4 hours.
2. Grill the pork until it is no longer pink in the thickest part.  Remove from the grill.
3. Brush with the butter and sprinkle with salt.
4. Serve.

1 cup olive oil
1/3 cup white wine vinegar
3 tsp whole grain mustard
40 g small capers
sea salt and ground pepper

Combine all the ingredients in a jar with a lid. Season to taste. Shake well before serving.

2 lb potatoes, unpeeled, quarterd
4 garlic cloves, peeled
2 scallions, minced
1 cup buttermilk
1 tsp dijon
1 tsp sea salt
1/2 tsp cracked pepper

Boil the potatoes and the garlic in salted water for 25 minutes until very tender.
Combine the mustard and buttermilk in a bowl. Stir in the salt and pepper. Set aside.
Drain and return to the hot pot, letting some of the remaining water evaporate.
Mash well. Sprinkle in the scallions and then pour in the buttermilk. Stir to combine.
Serve.

• 2 tbsp red wine vinegar
• 1 tbsp dijon
• 2 tsp honey
• 2 tsp minced fresh thyme
• Sea salt and cracked pepper
• 1/4 cup olive oil
• 2 steaks

1. Whisk the vinegar, disjon, honey, and thyme together.  Season with salt and pepper. 
2. Gradually whisk in the olive oil. 
3. Heat the grill.  Season the steaks with salt and pepper.  Grill to your taste. 
4. Serve with a few spoonfuls of the vinaigrette.

• 1/4 cup sherry vinegar
• 2 tbsp whole grain mustard
• 1 tbsp dijon
• 10 tbsp rendered bacon fat
• kosher salt and cracked pepper

1. Whisk together the vinegar and the mustards.  If the bacon fat has solidified, reheat it to a liquid state.
2. If you do not have enough bacon fat, substitute the rest with canola oil.
3. Drizzle the fat into the vinegar, whisking constantly. 
4. Season to taste.

Serve on a sald of frisee, fried croutons, bacon bits, and one poached egg per person.

• 2 tbsp dijon
• 1 tbsp whole grain mustard
• 2 tsp water
• 1 tsp honey
• 2 boneless duck breasts
• olive oil
• salt
• 1 tsp ground coriander
• 1/2 tsp cracked pepper
• 1/4 tsp dry thyme

1. Combine the mustards, water, honey, pepper, and thyme.  Mix well and set aside
2. Heat a large non-stick skillet on high.
3. Brush the duck breasts with olive oil and season with the coriander and some salt.
4. Cook the duck, skin side down for about 5 minutes, until crisp, turn and cook 3 to 4 for minutes on the other side.
5. Let rest 5 minutes.
6. Cut in thick slices and serve drizzled with the sauce.

• 1 egg , separated
• 1/2 cup milk
• 1/2 cup flour
• salt and pepper
• cayenne
• dijon
• 6 link pork sausages

1. Preheat the oven to 400 F.
2. Beat the egg white until stiff.
3. Combine the egg yolk, milk, flour, and then season with salt, pepper, and cayenne.
4. Fry the sausages until cooked.
5. Pour some of the rendered fat into a pie plate and brush up the sides.
6. Fold the egg white into the yolk batter.
7. Arrange the sausages in the pie plate and then pour the batter on top.
8. Bake for about 30 minutes.  Serve with some dijon.

• 1 lb shrimp, raw, shelled, deveined
• romaine lettuce
• 2/3 cup tomato sauce
• 1 tsp dijon
• 2 tbsp horseradish
• 1 tbsp worcestershire sauce
• 1/2 tsp tabasco
• 2 tbsp minced parsley
• sea salt and cracked pepper
• 1 tsp cayenne
• 2 bay leaves

1. Heat 1 1/2 quarts of water to boiling point with 2 tsp salt, the cayenne and the bay leaves. 
2. Add the shrimp and boil for 4 to 5 minutes, until pink.
3. Chill the shrimp on a bed of the romaine lettuce.
4. Combine the tomato sauce, dijon, horseradish, worcestershire sauce, tabasco, and parsley.
5. Check seasoning and add salt and pepper as needed.
6. Serve the shrimp cold with the sauce.