Creole Mustard Pork Fingers

CREOLE MUSTARD PORK FINGERS

this is from justin wilson's "easy cookin" cookbook. i haven't made it yet, but had to save it because i haven't seen anything like this before. i don't have a clue to the cooking time, so i just entered 30 minutes.

Time: 40 minutes

Steps:

  • heat oil over med-high heat
  • brown the pork on both sides , then remove it to a plate
  • add onions , bell peppers to the pan
  • cook , stirring , until softened , then add the pork , garlic , water , tabasco , worcestershire , peanut butter and mustard
  • season with salt , if desired , and cook over medium heat until pork is done , stirring occasionally


creole mustard pork fingers image

Number Of Ingredients: 12

Ingredients:

  1. olive oil
  2. boneless pork ribs
  3. onion
  4. bell pepper
  5. mushroom
  6. dry red wine
  7. garlic
  8. water
  9. tabasco sauce
  10. worcestershire sauce
  11. peanut butter
  12. creole mustard


CREOLE MUSTARD PORK FINGERS

This is from Justin Wilson's "Easy Cookin" cookbook. I haven't made it yet, but had to save it because I haven't seen anything like this before. I don't have a clue to the cooking time, so I just entered 30 minutes.

Recipe From food.com

Provided by Debbie R.

Time 40m

Yield 4 serving(s)

Steps:

  • Heat oil over med-high heat. Brown the pork on both sides, then remove it to a plate.
  • Add onions, bell peppers to the pan. Cook, stirring, until softened, then add the pork, garlic, water, Tabasco, Worcestershire, peanut butter and mustard. Season with salt, if desired, and cook over medium heat until pork is done, stirring occasionally.


Creole Mustard Pork Fingers image

Number Of Ingredients: 12

Ingredients:

  • 2 tablespoons olive oil
  • 6 boneless pork ribs ("fingers")
  • 1 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1 cup chopped mushroom (your choice of type)
  • 1 cup dry red wine (Chianti preferred)
  • 2 tablespoons chopped garlic
  • 3 cups water
  • Tabasco sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons peanut butter (melted in one cup of boiling water)
  • 2 tablespoons creole mustard


BAKED PORK FINGERS WITH A HONEY MUSTARD SAUCE

These are similar to your basic chicken fingers, but made with pork, and a few other ingredients. They are quick and easy to assemble, and taste so yummy. So, you ready... Let's get into the kitchen.

Recipe From justapinch.com

Provided by Andy Anderson !

Time 35m

Steps:

  • 1. PREP/PREPARE
  • 2. THE DIPPING SAUCE
  • 3. Gather your ingredients.
  • 4. Combine all the ingredients into a small bowl and reserve.
  • 5. THE PORK FINGERS
  • 6. Gather your ingredients.
  • 7. Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 8. Add the pork strips to the buttermilk, and allow them to rest for 10 minutes.
  • 9. Add the panko breadcrumbs, Parmesan cheese, oregano, salt, and pepper to a dish.
  • 10. Remove a pork strip from the buttermilk, and then dreg in the breadcrumb mixture.
  • 11. Add to a parchment-lined baking sheet.
  • 12. Repeat for the remainder of the pork strips.
  • 13. Place in the oven, and bake for 20 - 24 minutes.
  • 14. Chef's Note: If you are not using a raised wire rack to cook the pork fingers, then flip them over halfway through the cooking process.
  • 15. PLATE/PRESENT
  • 16. Serve with the dipping sauce, while still nice and warm. Enjoy.
  • 17. Keep the faith, and keep cooking.


Baked Pork Fingers with a Honey Mustard Sauce image

Number Of Ingredients: 13

Ingredients:

  • PLAN/PURCHASE
  • THE DIPPING SAUCE
  • 2 Tbsp fresh clover honey
  • 2 Tbsp dijon mustard, i like grey poupon
  • 1 tsp tamari sauce
  • THE PORK FINGERS
  • 1/2 lb thin sliced pork tenderloin, cut into strips
  • 1/2 c buttermilk
  • 1 c panko breadcrumbs
  • 2 Tbsp parmesan cheese, grated
  • 1 tsp dried oregano
  • 1/2 tsp salt, kosher variety
  • black pepper, freshly ground, to taste


CREOLE MUSTARD

This is in response to a request from the boards. You could use this on your sandwiches or spread on chicken or roasted pork. Any time you need some creole style mustard and don't have any on hand.

Recipe From food.com

Provided by Mysterygirl

Time 1m

Yield 1/4 Cup

Steps:

  • Mix all together.


Creole Mustard image

Number Of Ingredients: 3

Ingredients:

  • 6 tablespoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • Tabasco sauce or hot sauce


CREOLE PORK CHOPS

I've had this recipe for over twenty years and love it. Since the children are grown, I now cook just half the recipe for my husband and I. And it's so easy! You'll be in and out of the kitchen in no time. -Ann Rogers, Ocala, Florida

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 4 servings.

Steps:

  • In a small bowl, combine the first six ingredients; rub over both sides of pork. , In a large skillet, cook chops in oil over medium heat for 2-3 minutes on each side or until chops are lightly browned; drain. Add the remaining ingredients. Cover and cook 4-6 minutes longer or until a thermometer reads 145°. Let stand for 5 minutes before serving.


Creole Pork Chops image

Number Of Ingredients: 14

Ingredients:

  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 4 boneless pork loin chops (4 ounces each)
  • 2 tablespoons canola oil
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped celery
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon minced garlic


ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD

Recipe From epicurious.com

Provided by Guy Fieri

Yield Makes 6-8 servings

Steps:

  • 1. To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
  • 2. Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
  • 3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
  • 4. Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
  • 5. Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165°F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.


Andouille-Stuffed Pork Loin with Creole Mustard image

Number Of Ingredients: 20

Ingredients:

  • Brine:
  • 1/2 cup kosher salt
  • 1/2 cup sugar
  • 12 black peppercorns
  • 6 garlic coves, roughly chopped
  • 6 fresh thyme sprigs
  • 2 bay leaves
  • 1 small yellow onion, peeled and sliced into rings
  • 4 cups ice cubes
  • Pork:
  • One 3-pound boneless pork loin roast with a nice fat cap layer on top
  • 1 large (about 4-ounce) Andouille sausage link
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon paprika
  • 1 teaspoon ground cumin
  • 1 to 2 tablespoons canola oil
  • Creole mustard (e.g., Zatarain's)
  • Special equipment:
  • Grill with lid, large freezer bag, honing steel, instant-read meat thermometer.


GRILLED BOUDIN AND CREOLE MUSTARD

Recipe From foodnetwork.com

Provided by Amanda Freitag

Time 1h

Yield 4 servings

Steps:

  • For the mustard: In a medium saucepan add 1/2 to 1 cup water, the vinegar, mustard seeds and garlic. Bring to a boil and reduce the heat to a simmer. Cook at a simmer for 30 minutes.
  • Remove the saucepan from the heat and, while still hot, mix in the whole-grain mustard, honey, mustard, horseradish, sugar, salt and cayenne. Refrigerate until cool.
  • For the boudin: Heat a grill pan or heavy-bottomed skillet set over high heat. Brush the pan with the oil and add the boudin. Cook, turning occasionally, until crispy and golden, 10 to 12 minutes. Serve with the Creole mustard and some crackers.


Grilled Boudin and Creole Mustard image

Number Of Ingredients: 13

Ingredients:

  • 1 cup distilled white vinegar
  • 1/2 cup whole yellow mustard seeds
  • 4 cloves garlic, chopped
  • 2/3 cup whole-grain Dijon mustard
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons prepared horseradish
  • 2 tablespoons brown sugar
  • 2 teaspoons kosher salt
  • Pinch cayenne
  • 1 teaspoon vegetable oil
  • 1 pound boudin sausages (about 4 links)
  • Crackers, for serving


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