Creole Honey Mustard Recipes

KAJUN KALACHES WITH HOT TAILS SMOKED SAUSAGE AND CREOLE HONEY MUSTARD

Steps:

• Heat a grill for cooking over medium-high heat.
• Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices.
• Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper.
• Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalapeño, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalapeño, cheese and sausages.
• Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard.
• Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months.
• Mix the honey and mustard together until combined.

CREOLE HONEY MUSTARD DRESSING

Steps:

• Mix all ingredients together until smooth.
• Refrigerate for 1-2 hours before serving.
• Nonfat mayo tends to cause clumps so you may have to use a blender or an electric mixer. A little extra elbow grease or a whisk will work just as well, however.

CREOLE HONEY MUSTARD

Steps:

• Sweat shallots and peppercorns in the oil; do not brown.
• Add white wine and reduce until wine is almost completely evaporated. Cool.
• Add the remaining ingredients; mix well and check seasoning. Refrigerate immediately.

CHICKEN THIGHS WITH CREOLE MUSTARD-ORANGE SAUCE

Steps:

• Sprinkle chicken on both sides with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 6 minutes per side. Add orange juice and broth to skillet. Simmer until chicken is cooked through, about 5 minutes. Transfer chicken to plate. Add mustard, honey and pepper sauce to skillet. Increase heat and boil until sauce thickens enough to coat spoon, whisking occasionally, about 7 minutes. Return chicken to skillet. Simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

PAN-FRIED PORK MEDALLIONS WITH CREOLE HONEY-MUSTARD SAUCE

Steps:

• Start with the sauce. Melt 1 tablespoon of the butter in a small saucepan over medium heat. Toss in the garlic with a pinch of salt. Cook for 1 minute, just to soften it a bit. Add the mustard, wine, Mutha Sauce, honey, and Creole Seasoning. Turn the heat down to low and simmer for 10 minutes. Keep warm on a back burner.
• Sharpen your knife and slice the pork loin into 3/4-inch medallions. You should get about 10. Season liberally on both sides with Creole Seasoning.
• Drag a large cast-iron skillet over to the stove and turn the heat up to high. Heat the pan til smoking hot, about 10 minutes. Pour in the oil and heat for about 30 seconds. Add a few medallions-don't crowd the pan-and cook for 2 to 3 minutes on each side. Take them out and put them on a platter. Keep warm while you cook the rest of the medallions.
• Swirl the remaining 1 tablespoon of butter into the warm sauce. Serve these tasty medallions with some of the sauce spooned over each one. Any sauce that's left can be passed for ladling at the table.