Here is a simple recipe for making Dijon Mustard. This is very inexpensive and makes more then you might think. Try to find organic mustard seeds, most come from Western Canada….even the seeds used in France!…
Created By: Chef Keith Snow
This is a delicious and healthy twist on the classic chicken salad.
1 Hass Avocado
1 cup diced Poached Chicken
2 tbs minced celery
1/2 Shallot, minced
1/2 teaspoon Dijon Mustard
3 tbs Creme Fraiche (as a substitute for Mayonnaise)
2 tbs Sliced almonds
pinch Harvest Eating House Seasoning (to taste)
1. Cut Avocado in half. Remove pit and discard. Scoop out each half and chop into small pieces. As seen in the video, cut a small slice off the back of each half of the avocado, so they will sit in place and be used as little “bowls”.
2. Combine all ingredients in a mixing bowl. Fold carefully to incorporate but not mash all ingredients.
To serve: scoop large portions into each empty avocado half.
Created by: Chef Keith Snow
This sauce is quick and easy and goes great with a nice grilled chicken breast or perhaps a fresh tuna steak.
[private Monthly Premium Member|Annual Premium Member|Lifetime]
1/2 cup Cornichon — chopped
1/2 each Ancho
1 clove Garlic — minced
1/4 each Red Onion — diced
1/4 bunch Parsley — chopped
1/16 cup Tarragon
1/8 cup Lemon Juice
1/8 cup Mustard
1 1/2 cups Mayonnaise
1. Place all ingredients except the mayonnaise in the bowl of a food processor. Pulse until a relish-like consistency develops.
2. Fold mayonnaise into relish.
3. Refrigerate for 30 minutes then serve.