Flavored mustards are one of the easiest, cheap tricks to ad flavor to quick-cooking sauces.
Mustard, when used in the right quantity, can help bring out the flavor in food rather than overwhelm it. During the 1980s we learned to go beyond ballpark mustard to French Dijon. These days we know that each time a different mustard is used, the flavor changes even when the formula for sauce making remains the same.
Some flavored mustards are available in the supermarket, but the more exotic varieties come from the gourmet store. It's a good idea for the Fastlane cook to stock up on a variety of flavors -- black olive mustard, honey mustard, lemon mustard, tarragon mustard and thyme mustard.
The sauce formula is simple. After sauteing the meat, fish or poultry, you can deglaze the pan by mixing in either wine or chicken broth. Add the mustard and other seasonings now before reducing the sauce so that the flavor won't be too sharp. Reduction saves fat and calories: If you reduce the sauce by cooking, you won't have to add fattening flour or cream.
I have used tarragon mustard in this Fast- lane Feast for an interesting accent that brings out the flavor of the turkey cutlets. Make the turkey cutlets first. While the sauce is cooking you can put together the corn with sauteed red pepper and pecans and a salad of mozzarella cheese, sliced tomatoes and fresh basil drizzled with olive oil and accented with salt and freshly ground pepper.
Items you should have in your pantry include: canola oil and olive oil, salt, pepper, garlic powder, onion powder, homemade or canned chicken broth, a bouillon cube, white wine Worcestershire sauce, green onions, tomatoes and olive oil.
Your 10-item-or-less shopping list should include:
1 pound turkey cutlets
1 package frozen corn, 10 ounces
1 package chopped pecans, 2/3 cup
1 red pepper
Turkey cutlets with tarragon mustard
Makes 4 servings.
2 tablespoons canola oil
salt and freshly ground pepper
1 pound turkey cutlets, 4 pieces
1 cup homemade or canned chicken broth plus 1 chicke bouillon cube
1 tablespoons tarragon mustard
1 -- white wine Worcestershire sauce
4 green onions, including green part, cut diagonally
Heat 1 tablespoon canola oil in a non-stick skillet. Season turkey cutlets with salt, pepper, onion and garlic powder, according to your taste. Saute two of the cutlets until slightly brown, about 3 minutes per side. Set cutlets aside to keep warm. Add rest of oil to pan and heat, saute rest of cutlets and set aside with others to keep warm.
Add chicken broth, bouillon cube, tarragon mustard and white wine Worcestershire sauce to pan and stir. Bring to boil. Turn heat down to medium and reduce sauce to about one-third, about 10 minutes. Cut each cutlet into three pieces, arrange on ** plates topped with sauce and diagonally cut green onion.
Corn with red peppers
Makes 3 to 4 servings.
1 package (10 ounces) frozen corn
2 tablespoons extra virgin olive oil
1 red pepper, cut into small pieces
2/3 cup chopped pecans
2 green onions, cut diagonally, including green part, optional
salt and freshly cracked black pepper, to taste
Cook corn according to package directions. Meanwhile, heat oil in a small frying pan and saute red pepper, pecans and green onion until soft. Drain corn add to frying pan and mix well. Serve immediately.