Okay, so I like mustard. Between yesterday and today I am using quite a bit of mustard recipes. I am in a hurry today, so let's get to it. I chose the Halved Chicken With Mustard Marinade on page 238.
The poultry shears continue to be a good decision.
Whisk the marinade.
Weber calls for an entire 24 hours of marinading, so I actually did this yesterday. As proof, there's yesterday's T-Bone next to it in the fridge!
Why waste a nice marinade? Boil for 10 minutes to remove any single-celled bad guys, and now you have a nice sauce!
Tada! Looks nice and well-browned!
I had some green beans that needed cooking, and I used that sauce to season them!
Again, I apologize for the brevity, but I'm running late. In short, this was good. I place it slightly above "okay" and well below "awesome." I'm happy, but I also won't be using the recipe again.
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