Bring honey mustard to the grill
The flavors of honey and mustard go well together, and the combination is just as good put on food before grilling as it is for dipping. The spiciness of the mustard complements the sweetness of the honey when used in a variety of foods. And since these grill recipes don’t require time for marinating, they can help you make dinner in a hurry.
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Honey Mustard Grilled Chicken
1/3 cup Dijon-style mustard
1/4 cup honey
2 tablespoons mayonnaise
1 teaspoon steak sauce
4 skinless, boneless chicken breast halves
Lightly oil the grill grate; preheat the grill for medium heat.
In a shallow bowl, mix the mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of this sauce for basting; dip the chicken into the remaining sauce to coat.
Grill chicken over indirect heat or until juices run clear, about 18 to 20 minutes, turning once. Baste occasionally with the reserved sauce during the last 10 minutes. For best results, cook until a meat thermometer registers 170 degrees. Makes 4 servings.
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While fresh parsley is best for this recipe, substitute 1 teaspoon dried parsley if necessary.
Honey Mustard Steaks
4 rib eye or strip steaks, 1-inch thick
1/3 cup Dijon-style mustard
1 tablespoon fresh parsley, chopped
1-1/2 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon water
1/4 teaspoon hot pepper sauce
1/8 teaspoon black pepper
1 large red onion, cut into 1/2-inch slices
Combine mustard, parsley, honey, vinegar, water, hot pepper sauce, and pepper. Place steaks and onion slices on grill over medium coals, then brush both with glaze. Grill to desired doneness, turning once and brushing with glaze. For best results, check for doneness with a meat thermometer. Makes 4 servings.
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This is a great dipping sauce for chicken and other meats.
Honey Mustard Sauce
1-1/2 cups mayonnaise
1/4 cup prepared Dijon-style mustard
1/2 cup honey
In a medium bowl, blend the mayonnaise, Dijon-style mustard and honey. Chill in the refrigerator at least 2 hours before serving. Makes 2-1/4 cups.
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Pantry Pointers
To make 1 tablespoons of homemade mustard, combine 1 teaspoon dry mustard with 2 teaspoons vinegar.
If your jar of honey has crystallized, place the jar in a bowl filled with very hot water. After about five minutes, stir the honey until it liquefies again. You also can microwave the honey on high power for about 15 seconds to one minute, depending on the amount of honey in the jar.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
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