2 tablespoons Dijon mustard
1/2 teaspoon thyme leaves, chopped
1/4 teaspoon cayenne pepper
4 boneless, skinless chicken breast halves (about 8 ounces each)
3/4 cup freshly grated Parmesan cheese
3/4 cup panko or dried coarse baguette breadcrumbs
Preheat the oven to 450 degrees F.
Mix the mustard, thyme, 1/2 teaspoon salt and the cayenne in a medium bowl. Add the chicken breasts and turn to coat completely; set aside.
In a medium shallow bowl, combine the parmesan and panko. Dredge the chicken pieces in the panko mixture, coating evenly and heavily, and pressing the coating into the meat.
Put the chicken on a rack set over a baking sheet, spray with a quick burst of cooking spray and put the sheet in the middle of the oven. Bake until the chicken is golden and cooked through, 15 to 20 minutes. Let rest 5 minutes before cutting or serving.
Read more at: http://www.foodnetwork.com/recipes/ted-allen/baked-chicken-breasts-with-parmesan-crust-recipe.print.html?oc=linkback
1 clove garlic, minced
1 tablespoon white-wine vinegar
1 1/2 teaspoons Dijon mustard, (coarse or smooth)
1/2 teaspoon honey
1/8 teaspoon salt
Freshly ground pepper, to taste
1/3 cup extra-virgin olive oil, or canola oil
Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
6 eggs, large
2 Tbsp mayonnaise
1 tsp Dijon mustard
¼ tsp cayenne pepper
2 tsp curry powder
salt, to taste
paprika, for garnish
2 Tbsp crispy onions, for garnish
Put the eggs in a large pot and just cover with water. Put on high heat and bring to a boil.
When the water boils, cover the pot and remove it from heat. Allow to sit for 12 minutes, then drain. Fill the pot with cold water – add ice if possible and let sit for 10 minutes.
Peel the eggs and cut them in half. Remove the yolks gently and put them in a bowl.
Add the mayonnaise, dijon, cayenne, curry and salt and mash with a fork until smooth.
Fill a pastry bag (or a ziplock with a corner snipped off) with the egg yolk mixture and pipe it into the egg halves.
Sprinkle with paprika and the onion pieces and serve chilled.
1 pound fresh crab meat
3 slices of white bread, crust removed
1 egg beaten
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning
1 tablespoon parsley
Make breadcrumbs in food processor so they are chopped up fine. In a large bowl, mix together egg, mayonnaise, mustard, Worcestershire sauce, parsley, and Old Bay seasoning. Add breadcrumbs and crab meat and mix by hand to avoid breaking up too many of the lumps. You may need to break up the very large lumps however so the crab balls will stay together. Shape into 24 balls and fry in batches in hot oil until golden brown, turning once. Drain on paper towels. Serve with your favorite sauce or don’t use any!