Recipes

Recipe Introduction

EAST SHORE Mustards are the Perfect Secret Ingredient in many recipes calling for mustard. Following are selected recipes we enjoy sharing with friends and family. For compliments to the chef, try a touch of EAST SHORE in your favorite recipe.

BLACK BEAN SALAD WITH CHIPOTLE MUSTARD VINAIGRETTE

using East Shore ~ Chipotle Jalapeño Mustard

Bean Salad

  • 1 can (15oz.) black beans, rinsed and drained
  • 1 can (8.75oz.) whole kernel corn, drained
  • 1 bunch sliced green onions
  • 1/4 cup chopped green, red, or yellow peppers
  • 1/4 cup diced fresh tomato

Mustard Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 Tbs. fresh lime juice
  • 2 Tbs. EAST SHORE Chipotle Jalepeño Mustard
  • 1 tsp. sugar
  • 3 Tbs. chopped fresh cilantro
  • 2 tsp. chopped fresh oregano
  • 1 crushed garlic clove

Combine vegetables in a bowl and set aside. Combine all vinaigrette ingredients in a bowl and whisk to blend. Drizzle vinaigrette over the vegetables and toss to mix. Chill for at least 4 hours before serving. May be served as is, on a bed of mixed greens, or with tortilla chips.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

MUSTARD CRUSTED PORK TENDERLOIN

using EAST SHORE ~ GARLIC & BLACK PEPPER MUSTARD

  • 1 pork tenderloin
  • 1/3 cup EAST SHORE Garlic & Black Pepper Mustard
  • 1 Tbs. seasoned bread crumbs

Preheat oven to 425°. Place the pork tenderloin in a shallow roasting pan - set aside. In a small bowl blend mustard and bread crumbs. The mixture will be thick. Spread evenly with a spatula on the pork tenderloin. Roast at 425° until the internal temperature reaches 160°, 18-24 minutes per pound. Remove from oven. Let rest 10 minutes before slicing.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

HERB VINAIGRETTE

using EAST SHORE ~ KEY LIME WITH GINGER MUSTARD

  • 1/2 cup olive oil
  • 1 Tbs. white wine vinegar
  • 2 Tbs. EAST SHORE Key Lime with Ginger Mustard
  • 1/8 cup chopped fresh parsley
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

In a small bowl, beat all of the above ingredients with a whisk until well blended. Serve at room temperature. Store refrigerated.


Serving suggestions:

  • Toss with your favorite salad greens
  • Pour over fresh, ripe avocado slices.
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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

POMMES DE TERRE

using EAST SHORE ~ COARSE WITH DILL MUSTARD

  • 6 - 8 medium-large baking potatoes
  • 1/4 lb. (1 stick) melted butter or margarine
  • 3 Tbs. EAST SHORE Coarse with Dill Mustard
  • Salt & pepper to taste

Clean and thinly slice potatoes. set aside.


Blend melted butter and EAST SHORE Coarse with Dill Mustard. Pour over sliced potatoes and toss to coat evenly. Arrange one layer of potato slices in the bottom of a well buttered 9" baking dish about 2-1/2" deep. Sprinkle with salt and pepper. Continue to build up layers, overlapping the slices of potatoes. Gently press the potatoes down so the pan is evenly filled.


Bake in a preheated 400° oven until slices are browned on the top and tender all the way through, about 45 minutes. Remove from oven and cool slightly. Run a sharp knife around the edge of the pan. Cover the top of the baking dish with a serving plate and turn upside down. When the baking dish is removed the potatoes should keep their form and create an attractive presentation. Serves 6-8.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

BALSAMIC VINAIGRETTE

using EAST SHORE ~ SWEET & TANGY MUSTARD

  • 1/3 cup olive oil
  • 1/3 cup Balsamic vinegar
  • 2 Tbs. EAST SHORE Sweet & Tangy Mustard
  • 1/2 tsp. grated lemon rind
  • 1/4 tsp. black pepper

In a small bowl, beat all of the above ingredients with a whisk until well blended. Serve at room temperature. Store refrigerated.


Serving suggestions:

  • Toss with your favorite salad greens.
  • Pour over fresh sliced tomatoes and cucumbers.
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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

MUSHROOM MUSTARD SOUP

using using EAST SHORE ~ SWEET & TANGY MUSTARD

  • 1/4 cup butter
  • 4 thinly sliced scallions
  • 2 lbs. thinly sliced fresh mushrooms
  • 6 cups chicken stock
  • Fresh ground pepper
  • 1 Tbs. fresh chopped parsley
  • 1/2 cup dry sherry
  • 1/4 cup EAST SHORE Sweet & Tangy Mustard
  • 1 cup heavy cream

Melt butter in a heavy, large saucepan over medium heat and cook until lightly browned. Add mushrooms and onions. Sauté until liquid evaporates, stirring often. Add stock, sherry, parsley and EAST SHORE Sweet & Tangy Mustard. Simmer ten minutes. Season with pepper. Add cream and warm through. Serve immediately - Refrigerate leftovers. Serves 6 to 8.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

TARRAGON MUSTARD CARROT SALAD

using EAST SHORE ~ MILD WITH TARRAGON MUSTARD

SALAD

  • 1 lb. baby carrots
  • 1 green pepper sliced julienne
  • 1 small white onion sliced julienne

DRESSING

  • 1 Tbs. EAST SHORE Mild with Tarragon Mustard
  • 1/2 cup ketchup
  • 1/4 cup sugar
  • 1/8 cup apple cider vinegar
  • 1/8 cup olive oil
  • 1/2 tsp. black pepper
  • 1/2 Tbs. corn starch

Place carrots in a large saucepan and fill with water until carrots are nearly covered. Bring water to a boil; reduce heat and simmer until carrots are tender yet firm - about 10 - 12 minutes. Drain carrots and set aside.


In a medium saucepan whisk together all dressing ingredients until smooth. Cook over medium heat and boil for 1 minute, stirring constantly. Remove from heat. Add peppers and onions to the carrots and pour the hot dressing over the vegetable mixture. Refrigerate covered until ready to serve. Leftovers may be kept in the refrigerator for up to one week. Serves 6 to 8.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

ROSEMARY SHITAKE TURKEY LOAF

using COARSE WITH DILL MUSTARD

  • 1/2 cup finely chopped onion
  • 1 cup chopped fresh Shitake mushrooms
  • 1/4 cup dry red wine
  • 1-1/2 Tbs. soy sauce
  • 1/4 tsp. sugar
  • 1 large minced garlic clove
  • 1 tsp. fresh chopped Rosemary
  • 2 Tbs. EAST SHORE Coarse with Dill Mustard
  • 1/2 tsp. pepper
  • 3/4 cup bread crumbs
  • 1 lb. ground turkey

Preheat oven to 375°.


Combine the ingredients listed in the first column in a small saucepan; bring to a boil and simmer 8 minutes. Mixture should reduce to 1 cup. Remove from heat and stir in EAST SHORE Coarse with Dill Mustard, pepper, and bread crumbs. Let mixture cool slightly. Crumble ground turkey over mushroom mixture and blend with your hands. Form mixture into a loaf and place on a shallow baking dish lightly coated with cooking spray. Bake at 375 degrees for 50 minutes. Let loaf stand for 5 minutes to cool slightly. Slice and serve.


* May substitute any lean ground meat for the turkey. Serves 4 (Serving size - 2 slices).

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988

EAST SHORE SMOKY MAC AND CHEEESE

using EAST SHORE MUSTARD for CHEESE

  • 1 lb. Elbow Macaroni Cooked, cooked al Dente
  • 1 1/2 lb. La Belle Smoked Original Cheese
  • 4 Tbs. Butter
  • 4 Tbs. Flour
  • 2 C. Whole Milk
  • 1/2 tsp. Black Pepper
  • 1/2 tsp. Salt
  • 1 Tbs. EAST SHORE MUSTARD for CHEESE
  • 1 1/2 C. Half and Half
  • 1 C. Seasoned Bread Crumbs
  • 1 Tbs. Olive Oil

Preheat oven to 350°.


In a medium sized saucepan, melt the Butter over medium heat. Whisk in the Flour and continue whisking over the heat for one minute. Pour in the Whole Milk, all at once, and whisk until smooth and continue to cook and stir until it thickens. Whisk in all but 2 cups of the grated Cheese one handful at a time until blended. Reserve the two cups for later addition and topping. Stir in the Pepper, Salt and Mustard. Finish the sauce by stirring in one cup of the Half and Half. Set aside to cool.


When cool, stir in 1 cup of the reserved grated Cheese. Lightly grease a 3 quart casserole dish. Add the cheese sauce to the cooked pasta, mix well and pour into the prepared casserole pan. Drizzle the ½ cup Half and Half over the Mac and Cheese in the pan.


In a separate bowl combine the Bread Crumbs, Olive Oil and the last cup of grated Cheese. Toss lightly and spread evenly over the casserole to coat the top. Bake in the 350 degree oven for 35 minutes or until the top is lightly browned.

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From the kitchen of East Shore Specialty Foods, Inc. - (262) 367-8988