Ingredients:

• ½ cup mayonnaise
• ½ cup sour cream
• 2 cans artichoke hearts
• 1 tablespoon Mustard Girl American Dijon Mustard
• 1 teaspoon lemon juice
• 1 teaspoon garlic powder
• 1 cup finely cut Parmesan cheese
• ¼ cup shredded Parmesan cheese
• ¼ cayenne pepper

Directions:

Preheat the oven to 350° F. Combine mayonnaise, sour cream, 1.5 cans drained chopped artichoke hearts, Mustard Girl Mustard, lemon juice, cayenne pepper, garlic powder and finely cut parmesan cheese and place in 9 inch pie plate. Bake for 15 minutes take out and lightly coat top with ¼ cup shredded Parmesan cheese. Then put back on oven for 10 minutes or until lightly brown on top. Place remaining drained artichoke hearts as garnish for decoration. Serve with Croquettes or Tostito Scoops. Depending on how spicy one would like their artichoke dip, a few dashes of hot sauce may be added as well.

Ingredients:

• 2 pound fillet salmon, skin on
• 1/4 cup Mustard Girl American Dijon Mustard
• 2 tablespoons Mustard Girl Stoneground Deli whole-grain mustard
• 3 tablespoons honey
• 2 tablespoons prepared horseradish, drained
• 2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper
• 2 tablespoon canola oil
• 1 bunch watercress, coarsely chopped
• 1 small red onion, halved and thinly sliced
• 2 tablespoons aged sherry vinegar 2 tablespoons extra-virgin olive oil

Directions:

Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. (Can be made 1 day in advance and refrigerated but do not add the mint until just before using.) Bring to room temperature before using. Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce.

Ingredients:

• 3 tablespoons dry mustard
• 1/2 teaspoon raw sugar (see Cooks' Note)
• 1 cup safflower or canola oil
• 1 small clove garlic, peeled and minced
• 1/2 small shallot, peeled and minced
• 2 large egg yolks Juice of 1 large lemon
• 1 tablespoon Mustard Girl American Dijon Mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper 5 pounds stone crab claws, cracked

Directions:

In a small bowl, whisk together the dry mustard, sugar, and 2 tablespoons warm water; let stand 5 minutes. In a small sauté pan over moderate heat, warm 2 tablespoons of the oil. Add the garlic and shallot and sauté, stirring occasionally, for 1 minute. In a large bowl using a balloon whisk, whip the egg yolks for 1 minute to lighten them. Whisk in the lemon juice, Mustard Girl Mustard, salt, and cayenne pepper. Add the dry-mustard mixture, along with the garlic and shallots, and stir until blended. Gradually drizzle in the remaining 3/4 cup plus 2 tablespoons oil, whisking to combine. Cover and chill at least 20 minutes before serving. Serve the mustard sauce in small bowls or ramekins, alongside the stone crab claws. Looks cute and tastes delicious. Note: The mustard sauce can be prepared ahead and stored, covered in the refrigerator, up to 24 hours.

Ingredients:

• 2 (1 pound) pork tenderloins
• 2 tablespoons olive oil
• ½ cup Mustard Girl American Dijon Mustard
• ¼ cup honey
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 teaspoon pepper Thyme sprigs

Directions:

Preheat the oven to 350º F. Combine Mustard Girl Mustard, rosemary, thyme, honey and pepper. Pour mixture over tenderloins and marinate them in refrigerator 6 to 12 hours. Make sure to flip the tenderloin every couple hours so it is evenly marinated. Take tenderloins out and place on a broiler pan brushed with olive oil. Bake for 50 minutes or until thermometer registers 160º (so it is still slightly pink), basting frequently with rest of mustard mixture. Garnish with thyme sprigs.

Ingredients:

• 1/3 cup Mustard Girl American Dijon Mustard
• 1/4 cup honey
• 2 tablespoons mayonnaise
• 1 tablespoon steak sauce
• 4 skinless boneless chicken breasts

Directions:

Preheat the grill for medium heat. In a shallow bowl, mix the Mustard Girl Mustard, honey, mayonnaise, and steak sauce. Set aside a small amount of the honey mustard sauce for basting, and dip the chicken into the remaining sauce to coat. Lightly oil the grill grate. Grill chicken over indirect heat for 18 to 20 minutes, turning occasionally, or until juices run clear. Baste occasionally with the reserved sauce during the last 10 minutes. Watch carefully to prevent burning!

Ingredients:

• 1, 4 pound chicken, cut in eighths
• 4 cloves garlic
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon kosher sea salt
• 1 teaspoon freshly ground black pepper to taste
• 2 cups panko (Japanese bread flakes)
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons fresh extra virgin olive oil
• 2 tablespoons unsalted butter, melted
• 1/2 cup Mustard Girl American Dijon Mustard
• 1/2 cup dry white wine
• 3 teaspoon fresh lemon juice 3 teaspoon crushed rosemary

Directions: Preheat the oven to 350º F. Place the garlic, thyme, rosemary, 1 teaspoons salt, and 1 teaspoon pepper in a food processor and process until the garlic is finely minced. Add the Panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the Mustard Girl Mustard, lemon juice, and wine. Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces. Bake the chicken for 40 minutes. Raise the heat to 400ºF and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature. Mashed sweet potatoes and french green beans (haricot vert) as sides, are always nice pairings.

Ingredients for Turkey:

• 1,13-14 pound turkey
• 6 quarts water
• 2 large onions, quartered
• 1 cup coarse salt
• 1 cup chopped fresh ginger
• 3/4 cup brown sugar
• 4 large bay leaves
• 4 whole star anise
• 12 whole black peppercorns, crushed
• 2 large oranges, cut into wedges rinds on
• 2 large apples, cut into wedges
• 1 large Vidalia onion cut into wedges
• 1 large summer sausage diced 1/4 cup olive oil 2 tablespoons sesame oil

(You can add stuffing after the fruits and sausages are in cavity if desired then tie legs together or make stuffing in a separate casserole dish )

Ingredients for Maple Glaze:

• 3/4 cup pure high grade maple syrup (from Wisconsin)
• 1/2 cup dry white wine
• 1/3 cup Mustard Girl American Dijon Mustard
• 2 tablespoon butter

Directions for Turkey:

Preheat oven to 350 degrees. Line a turkey roaster with long sheets of aluminum foil that will be long enough to cover turkey. Combine first 8 ingredients in a very large pot. Bring to simmer, stirring occasionally until salt and sugar dissolve. Cool brine completely. Rinse turkey inside and out. Place turkey in brine, pressing to submerge. Chill overnight, turning turkey twice. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place orange wedges and apples and sausage in main cavity. Mix olive oil and sesame oil in small bowl. Brush over turkey.

Directions for Glaze:

Bring all Maple Glaze ingredients to simmer in heavy medium saucepan. Brush glaze over entire turkey. Bring Aluminum Foil over top of Turkey and Seal. Try not to have foil touching turkey. Place Turkey in preheated oven. After an hour and half coat turkey again with glaze, put back in oven, cover, and cook another hour and half until juices are clear. Thickest part of thigh should register 180F. Unfoil turkey, coat turkey again with Mustard Girl Glaze and cook for another 30 minutes. Remove Turkey, cover with foil again and let stand 10-15 minutes before carving. ( You can use the remaining glaze, turkey juice into your gravy after the turkey is done.

Ingredients:

• 2 cans navy beans (15 oz.)
• 2 cans red beans (15 oz.)
• 1 medium onion
• ½ green pepper
• ½ red pepper
• 2 cloves garlic finely chopped
• ½ cup molasses
• ½ cup Sweet Baby Ray’s BBQ sauce
• ¼ cup Mustard Girl American Dijon Mustard
• ½ cup brown sugar
• ½ cup-1 cup Goose Island Winter Beer
• 2 tablespoons Worcestershire Sauce (Pinch of Sea Salt/ and or Tabasco® Chipotle sauce to taste when beans are done if desired)

Directions:

Combine all above ingredients and cook medium heat for 20 minutes and serve. Great to serve with Mustard Girl Pulled Pork Minis!