Mrs. C’s Recipes
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Salmon, shrimp and asparagus
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Cian’s Mustard (honey hot)
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mayo
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fresh lemon juice
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salt and pepper
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Mix equal parts of Cian’s Honey Hot and mayo, add fresh lemon juice.
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Spread mixture on top of salmon and bake. (Tip: cook asparagus for a few minutes to soften before placing on baking tray).
- Add salt and pepper all around and bake at 375 until salmon is done (aprox 15 -20 min depending on thickness).
- Use run off from sauce will tasty up those shrimp.
Holiday Canapes Source (adapted)
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12 (¼”-thick) white bread slices
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12 kalamata olives, pitted and halved
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1 tsp. ground mustard, Cian’s Medium
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Kosher salt and freshly ground black pepper, to taste
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1 tbsp. sweet relish
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3 tbsp. mayonnaise
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Half lb. thin-sliced ham, finely chopped
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4 tbsp. unsalted butter, melted
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Heat oven to 400˚. Using a 2″ round cookie cutter, cut out 24 circles from bread slices. Brush both sides of each circle with butter and transfer to a baking sheet. Toast bread in oven, turning once, until light golden, about 10 minutes.
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Meanwhile, combine ham, mayonnaise, relish, salt and pepper to taste, and mustard in a small bowl. Spread about 1 tbsp. ham spread on each toast circle and top each with half an olive.
Yields: 24
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