Type what you have

Ingredients

• ✓ grainy mustard
• rib-eye steak
• grill seasoning
• red onion
• butter

Instructions

1. 1 Score both sides of each steak in a diamond pattern by making shallow, diagonal cuts. Season with grill seasoning. Brush each side of steak with mustard, then press 1/2 of the red onions into mustard on one side of steak.
2. 2 Melt butter in a large skillet over high heat. Place steaks onion-side down in the skillet. Press remaining onions evenly into mustard on the top side of each steak. Cook steaks until they start to firm, and are browned on the outside and red in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C) for rare. Remove steaks from the skillet, and allow to rest for 5 minutes before serving.

By The Gruntled Gourmand

Ingredients

• ✓ grainy mustard
• dijon mustard
• honey
• soy sauce
• tarragon
• ginger root
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl.
3. 3 Rinse chicken thighs under cold water and pat dry with paper towels.
4. 4 Add chicken thighs to the bowl and toss to coat.
5. 5 Transfer to a baking pan and spoon sauce over the thighs.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. 7 Spoon cooked sauce from the pan over chicken thighs before serving.

By Kim

Ingredients

• ✓ grainy mustard
• olive oil
• lemon
• garlic
• oregano
• salt
• black pepper
• rack of lamb

Instructions

1. 1 Combine olive oil, mustard, lemon juice, garlic, oregano, salt, and black pepper in a small bowl.
2. 2 Place whole lamb rack into a large resealable plastic bag; add mustard marinade. Massage to coat lamb with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 3 to 6 hours.
3. 3 Preheat an outdoor grill for high, indirect heat and lightly oil the grate.
4. 4 Remove lamb from marinade; discard excess marinade. Wrap exposed bones with aluminum foil to prevent burning and flaking.
5. 5 Sear briefly on the preheated grill over direct heat just until a dark brown crust starts to form, about 3 minutes. Be careful it doesn't burn. Flip and sear the other side.
6. 6 Move lamb to indirect heat; close the grill. Cook until an instant-read thermometer inserted into the center reads at least 120 degrees F (58 degrees C) for medium-rare, 15 to 20 minutes.
7. 7 Transfer lamb to a serving dish; cover with aluminum foil and rest for 5 minutes. Remove all foil; cut lamb rack into chops.

By daniellev14

Ingredients

• ✓ grainy mustard
• honey
• chicken breast
• olive oil
• onion
• garlic
• dijon mustard
• honey
• salt
• black pepper
• water

Instructions

1. 1 Mix grainy mustard and honey together in a ceramic or glass bowl. Add chicken pieces and massage with marinade. Let sit to absorb flavors, about 30 minutes.
2. 2 Heat oil in a cast iron skillet over medium-high heat. Add onion and saute until soft and translucent, about 5 minutes. Add garlic and 2 tablespoons honey Dijon mustard. Season with salt and pepper. Reduce heat to medium and saute until onion and garlic are browned, 3 to 4 minutes. If necessary, add 1 tablespoon of water during this process.
3. 3 Add chicken to the skillet and remaining 2 tablespoons honey Dijon. Mix well and cover. Cook, stirring occasionally, until chicken is no longer pink in the centers, 7 to 10 minutes.
4. 4 Uncover, increase heat, and reduce sauce until creamy and thick, 3 to 5 more minutes.

By Mme Rocha

Ingredients

• ✓ grainy mustard
• brussels sprout
• sweet potato
• sweet onion
• olive oil
• kosher salt
• black pepper
• chicken
• champagne vinegar
• maple syrup
• kosher salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2. 2 Prepare the chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared baking sheet with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
3. 3 Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
4. 4 Roast in the preheated oven until chicken is cooked through, golden, and crisp, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Meanwhile, prepare the vinaigrette: Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
6. 6 Drizzle vinaigrette over veggies and chicken.

By Nicole McLaughlin

Ingredients

• ✓ grainy mustard
• pork loin roast
• salt
• black pepper
• paprika
• caraway seed
• vegetable oil
• onion
• carrot
• celeriac
• spring onion
• water
• butter
• cornstarch

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Season pork loin with salt, black pepper, paprika, and caraway seeds; spread mustard over pork.
3. 3 Heat vegetable oil in a large skillet over medium-high heat; fry pork until browned on all sides, about 15 minutes. Transfer pork to a large roasting pan. Add onion, carrots, celeriac, and spring onion to the same skillet used to fry pork; cook and stir until vegetables are tender, about 10 minutes. Spread vegetable mixture around pork in roasting pan.
4. 4 Pour 1 cup hot water into the skillet used to cook the pork and vegetables; simmer and scrape up any browned bits from the bottom with a spatula. Pour water over pork.
5. 5 Bake in preheated oven until pork is slightly pink in the center, 2 1/2 to 3 hours, basting often. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). If vegetables become dry, add 1 cup hot water, or as needed.
6. 6 Transfer pork roast to a large platter and keep warm. Strain remaining liquid through a sieve into a saucepan; reserve vegetables.
7. 7 Bring liquid to a boil and add butter and cornstarch; simmer until sauce is thickened, about 5 minutes. Slice pork and serve with sauce and vegetables.

By Allrecipes Member

Ingredients

• ✓ grainy mustard
• lemon wedge
• onion
• tomato
• lettuce
• butter
• hamburger bun
• vegetable oil
• paprika
• cayenne pepper
• salt
• seafood seasoning
• black pepper
• crabmeat
• cracker crumb
• bread crumb
• parsley
• red onion
• egg
• mayonnaise
• pepper
• salt
• hot pepper sauce
• garlic granules
• horseradish
• white wine vinegar
• ketchup
• parsley
• green onion
• mayonnaise

Instructions

1. 1 Whisk ¾ cup mayonnaise, green onion, mustard, 1 tablespoon chopped parsley, ketchup, vinegar, horseradish, garlic granules, and hot pepper sauce together in a medium bowl; season with salt and black pepper. Cover sauce; refrigerate until ready to serve.
2. 2 Combine ¼ cup mayonnaise, egg, red onion, and 1 ½ teaspoons minced parsley in a large bowl, stirring well with a fork.
3. 3 Add 1 cup bread crumbs, crabmeat, 2 tablespoons black pepper, seafood seasoning, ½ teaspoon sea salt, cayenne pepper, and paprika; stir until combined, the mixture will be fairly loose and wet.
4. 4 Shape crabmeat mixture into 8 equal-sized patties. Coat patties in remaining 1 cup bread crumbs to make a crust.
5. 5 Heat oil in a large skillet over medium heat; cook patties until uniformly golden brown, about 8 minutes, flipping halfway through cooking.
6. 6 Meanwhile, preheat the oven to 400 degrees F (205 degrees C). Arrange hamburger buns, split sides up, on a baking sheet.
7. 7 Brush buns with melted butter. Toast in the preheated oven until edges begin to brown.
8. 8 Place 1 crab cake on each bun, top with remoulade sauce and desired toppings. Serve with extra sauce and lemon wedges.

By Ball Park Buns