The Saturday Evening Post » mustard http://www.saturdayeveningpost.com Home of The Saturday Evening Post Sat, 25 May 2013 12:00:17 +0000 en-US hourly 1 http://wordpress.org/?v=3.5 Cilantro-Mustard Dressing from Iron Chef Cat Cora http://www.saturdayeveningpost.com/2012/11/29/health-and-family/food-recipes/cilantromustard-dressing.html?utm_source=rss&utm_medium=rss&utm_campaign=cilantromustard-dressing http://www.saturdayeveningpost.com/2012/11/29/health-and-family/food-recipes/cilantromustard-dressing.html#comments Thu, 29 Nov 2012 13:00:27 +0000 Jesika St Clair http://www.saturdayeveningpost.com/?p=77229 A great gift for foodies on your shopping list, this dressing adds a tasty kick to salads, sandwiches, and roasted meats.

Cilantro-Mustard Dressing from Iron Chef Cat Cora The Saturday Evening Post

]]> Jar of Cilantro-Mustard Dressing from Iron Chef Cat Cora pictured with cilantro

Perfect for the foodies on your shopping list or for serving up at holiday gatherings, this easy, palate-pleasing recipe for Cilantro-Mustard Dressing from Iron Chef Cat Cora adds a tasty kick to salads, sandwiches, and roasted meats. For more recipes, check out Cat Cora’s Kitchen app on iTunes.


Cilantro-Mustard Dressing

Iron Chef Cat Cora

In 2005, Cat Cora became the first and only female Iron Chef on Food Network's Iron Chef America.

(Makes about 2 ½ cups or fills five 4-ounce jars)

Ingredients

  • 1½ cups extra-virgin olive oil
  • ⅓ cup fresh cilantro, finely chopped
  • ½ cup fresh lime juice
  • 2 tablespoons and 2 teaspoons Dijon mustard
  • ½ cup white wine vinegar
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

  1. Whisk all ingredients in medium bowl.
  2. Bottle and refrigerate to extend shelf life.



Cilantro-Mustard Dressing from Iron Chef Cat Cora The Saturday Evening Post

]]> http://www.saturdayeveningpost.com/2012/11/29/health-and-family/food-recipes/cilantromustard-dressing.html/feed 0 Curry Deviled Eggs http://www.saturdayeveningpost.com/2010/06/25/health-and-family/food-recipes/curry-deviled-eggs.html?utm_source=rss&utm_medium=rss&utm_campaign=curry-deviled-eggs http://www.saturdayeveningpost.com/2010/06/25/health-and-family/food-recipes/curry-deviled-eggs.html#comments Fri, 25 Jun 2010 14:38:20 +0000 Heather Ray http://www.saturdayeveningpost.com/?p=24073 How many ways can you devil an egg?

Curry Deviled Eggs The Saturday Evening Post

]]> I rarely use mayonnaise these days, so when I reached for the jar in the fridge, I wasn’t shocked to discover it had expired. I was, however, in a picnic panic. I had just boiled a dozen eggs and needed to whip up a batch of the little devils for a small party. Fortunately, the Greek gods came to my rescue. Have you ever used yogurt as a substitute for mayonnaise in dressings, pastas, or salads?

Curry Deviled Eggs

Curry Deviled Eggs

Curry Deviled Eggs

Makes 12 servings (2 halves per person)

  • 12 large eggs, hard-boiled
  • 1/2 cup nonfat, plain Greek yogurt
  • 2 teaspoons curry powder
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons green onion, finely chopped
  • 2 tablespoons celery, finely chopped
  • 1/2 teaspoon lemon juice
  • Salt and pepper, to taste

When cool, peel shells from hard-boiled eggs. Carefully cut each egg in half, lengthwise. Gently scoop out yolks and place in bowl. Add all remaining ingredients and mash together. Taste for seasoning and adjust accordingly. Using a pastry bag or spoon, fill each egg white with mixture. Refrigerate until ready to serve.

Think you have a better recipe for deviled eggs? Let’s see it.

Curry Deviled Eggs The Saturday Evening Post

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