How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, August 2, 2011

Poupon U

We are a family of mustard lovers. Ten years ago, in fact, we made a day-long side trip from a visit to our wonderful Wisconsin cousins to visit the Mt. Horeb Mustard Museum, since relocated to Middleton, Wisconsin and reborn as the National Mustard Museum -- a good excuse for another road trip. A tired joke from that museum is the basis of this post's title.

Anyway, the point is that we enjoy mustard, and although it has become rather pedestrian, we do enjoy Grey Poupon, even if it is now owned by Kraft Foods, one of the apocalyptic Four Horsemen of Big Coffee. Today's dinner centered around a recipe found on a Grey Poupon jar, and though it is not especially "foodie" it was easy and delicious. Here is the meal that I prepared, with Pam's help in the planning:

1. Salmon. Whisk together 1/4 cup of maple syrup (the recipe called for "maple-flavored," but we do not traffic in fake syrup, especially not on Maple Avenue), 2 Tbsp. Grey Poupon (I probably used more), 1 tsp. minced garlic, and 1/4 tsp. ground ginger, and 1/8 tsp. cayenne pepper. Chill -- the recipe says several hours, but one hour worked pretty well. Brush oil onto salmon fillets (alas, from Trader Joe's, because our local fish monger was not around last week), grill (I pan-seared) and brush repeatedly with the sauce. Yummy -- I'm sure it would be even better grilled.

2. Potatoes. I simply cut Yukon gold potatoes in half lengthwise, sliced thinly, and sauteed in Canola oil, adding salt, pepper, a bit of oregano and a healthy dose of Old Bay, aka, the national spice of Maryland. I cooked this to within an inch of Cajun, and it was quite nice.

3. Salad. I made a small salad of local organic lettuce and tomatoes from our local farmers market and a bit of a cuke from our farm box, drizzled with a sweet honey-mustard (there's that condiment again) dressing that Pam had made previously. (Much of the honey in our house comes from bees who are known personally by some of our local friends, but this honey came all the way from a Rhode Island farmers market.)

All in all, this was a quick, delicious, healthy meal that did not overheat our kitchen.

No comments:

Post a Comment