View Full Version : Mustard w/ Thanksgiving?
Traveling50
11-15-2007, 12:36 PM
now that Thanksgiving is approaching I was wondering if anyone here used mustards like Grey Poupon Mustard with all of their family favorite recipes? i hear mustard is great for rubs on meats so it would go really well with your festive turkey and ham.
I use dijon mustard with honey for ham and also for a couple of pork recipes, but not for the bird!
jjjenny
11-15-2007, 03:02 PM
I have used regular French's mustard mixed with a couple of ingredients for a ham. Never on poultry.
Traveling50
11-15-2007, 03:25 PM
I use dijon mustard with honey for ham and also for a couple of pork recipes, but not for the bird!
sounds yum lynn. what kind of pork recipes do you make w/ dijon mustard. ever use Grey Poupon Mustard with those recipes? i have the 3 new flavors from Grey Poupon Mustard in my kitchen and one of the new flavors: Harvest Coarse Ground would work really well with ham because of the whole mustard seeds in it that would give the ham a hearty texture and intense taste. definently worth checking out.
Kairho
11-15-2007, 05:09 PM
Grey Poupon is so 70s. Very out now with the IN crowd, including chefs who are now gravitating towards Zatarains and even Beaver (their Cranberry Mustard blows the competition away). And for the dijon fanatics Maille Dijon is the new age.
jjjenny
11-15-2007, 05:34 PM
Grey Poupon is so 70s. Very out now with the IN crowd, including chefs who are now gravitating towards Zatarains and even Beaver (their Cranberry Mustard blows the competition away). And for the dijon fanatics Maille Dijon is the new age.
Some people around here use Zatarains, but, most use Tony Chachere's seasoning. They say they can't go any where without Tony's.
Annette
11-15-2007, 05:41 PM
I'm kind of a strange one - I really don't like mustard and almost never use it for anything.
deangreenhoe
11-15-2007, 06:00 PM
Some people around here use Zatarains, but, most use Tony Chachere's seasoning. They say they can't go any where without Tony's.
Tony's has made its way north. I have the big box sitting in the cabinet next to my stove and use it quite liberally. :)
I'm a big mustard fan and have several varieties on hand at all times. Last night my dinner was baked salmon with a Dijon mustard and black peppercorn glaze. I'm afraid the brand was Fallot. Made me look - couldn't remember.
Annette
11-15-2007, 06:17 PM
It's funny how different people taste things. There are a few things that I'll use mustard for - sweet and sour sauce for instance. But for most other things, no, and when I taste it in things they taste "off" to me. But I have the same reaction to zucchini too, and some people love it. My aunt used to try and hide it in things like chocolate cake and I could always, always taste it (yech).
I buy mustard maybe once a year.
I use Grey Poupon in many recipes including poultry recipes. I especially like it with stir fry poultry recipes, and grilled poultry recipes.
I have never used it on roasted poultry recipes of any kind. On Thanksgiving, we try to stay pretty traditional anyway.
One of my favorite Grey Poupon recipes is not on poultry, however, but on lamb. I make a rack of lamb, encrusted with a mustard, herb, breadcrumb covering, and then roasted which is out of this world.
now that Thanksgiving is approaching I was wondering if anyone here used mustards like Grey Poupon Mustard with all of their family favorite recipes? i hear mustard is great for rubs on meats so it would go really well with your festive turkey and ham.
tiredtravelagent2
11-16-2007, 02:20 AM
I only use Frenchs Mustard on leftover turkey sandwiches with tomatoe, little salt and a little pepper. Perfect midnight snack!!! http://img.villagephotos.com/p/2005-12/1123977/grin.gif
It's funny how different people taste things. .......... I buy mustard maybe once a year.
Annette, I didn't know you needed to buy it ...
It just seems to live in the refrigerator!
I hardly ever use it, and when I do, it's only a small bit.
If it's on a hot dog, I put a small line and then turn the hot dog over.
I never want to bite into just mustard!
My one food that I can't stand is peppers - red, green, yellow - whatever. If they are included, they take over the whole dish.
T., you don't eat corned beef at all? You've got to use mustard on corned beef, and some corn relish with it if you've got it. Oh my that's good.
With regard to peppers, how about sweet red peppers?
One thing on which I think we can agree is that no dish's secondary ingredients should overpower the central or main ingredient of that dish, but should instead complement it. If the peppers are taking over the whole dish, unless they are the dish, the chef has does something very wrong.
Annette, I didn't know you needed to buy it ...
It just seems to live in the refrigerator!
I hardly ever use it, and when I do, it's only a small bit.
If it's on a hot dog, I put a small line and then turn the hot dog over.
I never want to bite into just mustard!
My one food that I can't stand is peppers - red, green, yellow - whatever. If they are included, they take over the whole dish.
Ned, no corned beef for me - no cabbage either.
There are a lot of things that were required eating when I was a child that now that I don't have to eat them, I don't.
Peppers of any sort really have an unpleasant taste, for me. Others don't think they are overpowering the dish, it's just that if they are in there, that's all I can taste.
When I went with a friend on the only "tour" I ever took to the Basilicata region of Itlay, it never occurred to me ahead of time that when all meals were included there wouldn't be a choice of what you'd get to eat.
I survived and enjoyed just about all the food - it may have helped that wine was included with both lunch and dinner...
In any case, my friend still threatens to some day tell me exactly what I did eat.
I understand about the peppers now. My wife has a similar problem with green pepper, but for some reason, not red pepper.
Ned, no corned beef for me - no cabbage either.
There are a lot of things that were required eating when I was a child that now that I don't have to eat them, I don't.
Peppers of any sort really have an unpleasant taste, for me. Others don't think they are overpowering the dish, it's just that if they are in there, that's all I can taste.
When I went with a friend on the only "tour" I ever took to the Basilicata region of Itlay, it never occurred to me ahead of time that when all meals were included there wouldn't be a choice of what you'd get to eat.
I survived and enjoyed just about all the food - it may have helped that wine was included with both lunch and dinner...
In any case, my friend still threatens to some day tell me exactly what I did eat.
jjjenny
11-16-2007, 09:25 AM
I like peppers in salads, stuffed peppers, and in many dishes.
As for mayonnaise, I can't stand it. I prefer Miracle Whip. There's nothing better than a turkey sandwich with lettuce, tomatos and Miracle Whip.
Jenny, have you ever tried Russian or Thousand Island Dressing on your Turkey, Lettuce, and Tomato sandwich. To me, that's the best.
I do prefer Mayo over Miracle Whip though. MW tastes way to bland to me. It has no bite to it like real Mayo has. We use only Hellman's here.
I like peppers in salads, stuffed peppers, and in many dishes.
As for mayonnaise, I can't stand it. I prefer Miracle Whip. There's nothing better than a turkey sandwich with lettuce, tomatos and Miracle Whip.
susanliber
11-16-2007, 11:30 AM
Nance's Sharp & Creamy is my favorite mustard....very good on sandwiches, hot dogs, keilbasa, and even raw veggies.
jjjenny
11-16-2007, 11:43 AM
Jenny, have you ever tried Russian or Thousand Island Dressing on your Turkey, Lettuce, and Tomato sandwich. To me, that's the best.
I do prefer Mayo over Miracle Whip though. MW tastes way to bland to me. It has no bite to it like real Mayo has. We use only Hellman's here.
No, I haven't tried the dressings. Thousand Island sounds like it may be good. I will try that.
I'd be interested in knowing how you liked it, after you've tried it.
No, I haven't tried the dressings. Thousand Island sounds like it may be good. I will try that.
I love mustard and am up to try about any of them! My favorite turkey sammy is on pumpernickel with cream cheese and cranberry relish. Certainly not one of the healthiest of things but worth it once a year or so!
sounds yum lynn. what kind of pork recipes do you make w/ dijon mustard. ever use Grey Poupon Mustard with those recipes?
There is a weightwatcher's recipe for honey mustard glazed porkchops that is great, I'm going to have to look for it! And most likely it was Grey Poupon, it was a while ago. Now I discovered Maille brand, it is great.
A friend of mine from TX brought me Tony's when she came to visit, thank heavens that it is now available locally!
Annette
11-16-2007, 12:31 PM
Annette, I didn't know you needed to buy it ...
It just seems to live in the refrigerator!
I hardly ever use it, and when I do, it's only a small bit.
If it's on a hot dog, I put a small line and then turn the hot dog over.
I never want to bite into just mustard!
My one food that I can't stand is peppers - red, green, yellow - whatever. If they are included, they take over the whole dish.
The only reason I buy it is because we do a bbq every year with the hubby's staff and for some reason that's beyond me people seem to actually like putting the stuff on their hot dogs and hamburgers. I always figure that since the stuff's been just sitting in the fridge virtually untouched since the BBQ the previous year it's probably not very good anymore, and I really don't want to be responsible for poisoning the guests. So every year I toss out the half-empty container and buy a new one.
The way you are with peppers is how I am with zucchini. Just a tiny bit in a recipe and I can taste it, and it's not good!
Ned, corned beef and the occasional ham sandwich are pretty much the only things I'll use mustard on, and even then it's so little as to barely colour the bread at all. Basically dip the tip of the knife in the jar and that's it. Any more than that and, to me, the mustard is all I taste and then it's just disgusting. I won't eat a hot dog with mustard on it no matter where it's buried.
deangreenhoe
11-16-2007, 12:51 PM
Well, thanks to this thread, for lunch I just had a pastrami sandwich on deli rye with mustard (Koop's brand with horseradish) and a side of cottage cheese liberally sprinkled with Tony's. On cottage cheese is one of my favorite ways to use the spice mix. It's zippy. :)
tiredtravelagent2
11-16-2007, 06:59 PM
Jenny, have you ever tried Russian or Thousand Island Dressing on your Turkey, Lettuce, and Tomato sandwich. To me, that's the best.
I do prefer Mayo over Miracle Whip though. MW tastes way to bland to me. It has no bite to it like real Mayo has. We use only Hellman's here.
See Ned, I would never have thought to use Russian or Thousand Island on my turkey sandwich. But now I think I'll have too, I love MW as well on turkey, tuna, ham, almost anything, just depends on the mood I'm in when I get ready to fix my midnight snack. :lol:
jjjenny
11-16-2007, 08:31 PM
See Ned, I would never have thought to use Russian or Thousand Island on my turkey sandwich. But now I think I'll have too, I love MW as well on turkey, tuna, ham, almost anything, just depends on the mood I'm in when I get ready to fix my midnight snack. :lol:
Okay, we can both let Ned know what we think. Although I don't know that I will try the Russian dressing. But Thousand Island does sound good.
You know the difference between Russian Dressing and Thousand Island Dressing is not exactly huge. In fact Thousand Island Dressing is a variant of Russian Dressing.
Russian dressing is generally composed of a base of mayonnaise or yogurt with ketchup or a mild chilli sauce, horseradish, pimentos, and chives and/or other spices.
Thousand Island dressing is generally composed of mayonnaise or yogurt, with ketchup or a mild chilli sauce, and a mixture of finely chopped vegetables, most often of pickles, onions, bell peppers, and/or green olives, and commonly a chopped hard-boiled egg.
I personally prefer another variant, which I make of Thousand Island dressing, composed of mayonnaise, mild chilli sauce, horseradish, "India style" relish, finely chopped green olives with pimentos, chives, finely chopped sweet red pepper, chopped hard-boiled egg, Worcester sauce, a touch of kosher salt, a dab of sugar, and pepper to taste.
Okay, we can both let Ned know what we think. Although I don't know that I will try the Russian dressing. But Thousand Island does sound good.
One of the downtown restaurants in NY that we used to order lunch from did a truly great chicken salad - with big pieces of chicken and creamy thousand island dressing. It was the best chicken salad ever.
Mayo for me too on my cold turkey sandwich - the only question is whether I'll have it that way - or a hot open faced with stuffing and gravy.
tiredtravelagent2
11-17-2007, 04:02 AM
One of the downtown restaurants in NY that we used to order lunch from did a truly great chicken salad - with big pieces of chicken and creamy thousand island dressing. It was the best chicken salad ever.
Mayo for me too on my cold turkey sandwich - the only question is whether I'll have it that way - or a hot open faced with stuffing and gravy.
Oh Tdew, those downtown hotel restaurants and their chicken salads with that creamy thousand island dressing. Boy, reading that, did it bring back some memories. I used to go to the Adolphus for lunch almost daily (would meet my beau there) when I worked for SWBT in downtown Dallas, just for their chicken salad. Yummy, Why can't or don't salads like that taste as good when WE make one at home? :lol:
BTW Ned, I have added Russian dressing to my shopping list. Do you make your sandwiches on white bread (maybe you wrote above and I overlooked that detail), and do you add tomato or anything else? I can't wait to get a taste of it on a cold turkey sandwich. I have never tried Russian dressing before but reading your description how could one not try it?
And Jewels, I may have to try the cream cheese and cranberry thing too!! Pumpernickle bread though, do they come in small loaves, my family won't touch anything but Sunbeam Split Top white bread. They have NO sense of adventure with that respect. :D
Hi TTA2. When you buy your Russian/Thousand Island Dressing, I'd suggest Marie's Classic Thousand Island (http://www.mariesdressings.com/dressings.aspx). You've got to keep it refrigerated, but it's excellent, as good as most any restaurant's, and the best I've found in any market.
I do use white bread in a pinch (I find white bread kind of tasteless though.), (I'm allegic to rye bread.) but I prefer challah.
[For those who don't know, Challah (חלה), is a braided bread eaten by Jews on the Sabbath and holidays, around the world, but many of us enjoy it during the week too.
Classic challah is parve, i.e., made without dairy products. This enables Jews who keep kosher to use it for sandwiches containing meat. Jews who keep kosher may not use white bread with meat, because white bread is made with milk products. Brioche and other enriched "European" breads, generally contain butter or milk too, while classic rye bread does not.]
I definitely have lettuce and tomato with my regular turkey sandwiches, on which I use the Thousand Island Dressing in lieu of Mayo or other toppings.
Here in Philadelphia we have a "restaurant" found in the Reading Terminal Market, and a few other "Food Halls," and PHL, called Bassett's Original Turkey. Needless to say, they specialize in Turkey sandwiches. They make all kinds of Turkey sandwiches and hot Turkey platters. One that they have, which I really like a lot is called the "Stuffin' Cranberry." I get it there on their version of French Baggette Bread, which the hand slice (they call it white but it's not close to traditional white bread). They schmeer (smear) a layer of cranberry sauce on one of the bread slices. On top of that they schmeer a layer of stuffing. On top of that they lay the turkey slices, and then the other slice of bread. It's a really great sandwich. I've made it at home for myself whenever we have leftover turkey and stuffing.
Oh Tdew, those downtown hotel restaurants and their chicken salads with that creamy thousand island dressing. Boy, reading that, did it bring back some memories. I used to go to the Adolphus for lunch almost daily (would meet my beau there) when I worked for SWBT in downtown Dallas, just for their chicken salad. Yummy, Why can't or don't salads like that taste as good when WE make one at home? :lol:
BTW Ned, I have added Russian dressing to my shopping list. Do you make your sandwiches on white bread (maybe you wrote above and I overlooked that detail), and do you add tomato or anything else? I can't wait to get a taste of it on a cold turkey sandwich. I have never tried Russian dressing before but reading your description how could one not try it?
And Jewels, I may have to try the cream cheese and cranberry thing too!! Pumpernickle bread though, do they come in small loaves, my family won't touch anything but Sunbeam Split Top white bread. They have NO sense of adventure with that respect. :D
tiredtravelagent2
11-19-2007, 06:35 PM
DARN still just MONDAY!!!! Ned I can't wait to try the Russian/Thousand Island sandwich. I went ahead and got both and have them chillin' in the fridge for THURSDAY's midnight run, 1/2 Russian and 1/2 Thousand Island, and then I have also already planned for Friday nights midnight run, Lynns' cream cheese and cranberry concoction, I found a small loave of pumpernickle <sp?>. Yummy for my poor tummy in counting down to Thursday & Friday after the big digs dinner midnight snacko!! :D
Hi TTA2. When you buy your Russian/Thousand Island Dressing, I'd suggest Marie's Classic Thousand Island (http://www.mariesdressings.com/dressings.aspx). You've got to keep it refrigerated, but it's excellent, as good as most any restaurant's, and the best I've found in any market.
I do use white bread in a pinch (I find white bread kind of tasteless though.), (I'm allegic to rye bread.) but I prefer challah.
[For those who don't know, Challah (חלה), is a braided bread eaten by Jews on the Sabbath and holidays, around the world, but many of us enjoy it during the week too.
Classic challah is parve, i.e., made without dairy products. This enables Jews who keep kosher to use it for sandwiches containing meat. Jews who keep kosher may not use white bread with meat, because white bread is made with milk products. Brioche and other enriched "European" breads, generally contain butter or milk too, while classic rye bread does not.]
I definitely have lettuce and tomato with my regular turkey sandwiches, on which I use the Thousand Island Dressing in lieu of Mayo or other toppings.
Here in Philadelphia we have a "restaurant" found in the Reading Terminal Market, and a few other "Food Halls," and PHL, called Bassett's Original Turkey. Needless to say, they specialize in Turkey sandwiches. They make all kinds of Turkey sandwiches and hot Turkey platters. One that they have, which I really like a lot is called the "Stuffin' Cranberry." I get it there on their version of French Baggette Bread, which the hand slice (they call it white but it's not close to traditional white bread). They schmeer (smear) a layer of cranberry sauce on one of the bread slices. On top of that they schmeer a layer of stuffing. On top of that they lay the turkey slices, and then the other slice of bread. It's a really great sandwich. I've made it at home for myself whenever we have leftover turkey and stuffing.
deangreenhoe
11-19-2007, 07:30 PM
Yummy for my poor tummy in counting down to Thursday & Friday after the big digs dinner midnight snacko!!
The subsequent midnight snackos is cook's reward for putting on the whole shebang. If one person makes a move to walk out the door with leftover turkey on Thursday, I'm going to break one of their fingers and tell them to cook their own damned Thanksgiving dinner next year. :D
susanliber
11-19-2007, 09:44 PM
You're right - the best part is the turkey sandwiches and turkey soup afterwards. I have the turkey carcass in the pot to boil before the dishes are started!!
I started out not having to cook, but now have 8 people coming. But I am only doing the turkey & gravy and desserts. All the rest will be brought by guests. I am relinquishing control !!!! (believe me that does not happen often...)
Punkin pie, punkin cookies and maybe Ned's Pecan Cranberry Tart.
Traveling50
11-30-2007, 01:56 PM
I use Grey Poupon in many recipes including poultry recipes. I especially like it with stir fry poultry recipes, and grilled poultry recipes.
I have never used it on roasted poultry recipes of any kind. On Thanksgiving, we try to stay pretty traditional anyway.
One of my favorite Grey Poupon recipes is not on poultry, however, but on lamb. I make a rack of lamb, encrusted with a mustard, herb, breadcrumb covering, and then roasted which is out of this world.
ive never heard of using Grey Poupon Mustard on stir fry poultry recipes! if i may ask what kind of flavor of Grey Poupon Mustard do u use when you make the stir fry poultry recipes? when i think about it, it does sound really delicious. yum but wow..rack of lamb....:) i actually have a suggestion for ya Ned..next time you try ur rack of lamb try using one of the new flavors from Grey Poupon Mustard...i got a jar in my kitchen..its called Harvest Coarse Ground its got whole mustard seeds and it works really well when used for rubs.. u can find more info on the site: www.greypoupon.com
I love mustard and am up to try about any of them! My favorite turkey sammy is on pumpernickel with cream cheese and cranberry relish. Certainly not one of the healthiest of things but worth it once a year or so!
There is a weightwatcher's recipe for honey mustard glazed porkchops that is great, I'm going to have to look for it! And most likely it was Grey Poupon, it was a while ago. Now I discovered Maille brand, it is great.
A friend of mine from TX brought me Tony's when she came to visit, thank heavens that it is now available locally!
i dont think ive ever heard of the Maille brand b4 Lynn, why do ya like it?? haha i think i just turned into Homer Simpson when you mentioned those porkchops...hmmn pork chops. lol. honey mustard is becoming one of my favs too.. and yeah since you mentioned that you have used Grey Poupon Mustard b4, u should definently check out Savory Honey its one of the new flavors and i imagine itd go real well with thsoe glazed porkchops that you make.