Notes about Recipes in this book

• Pan-seared chicken thighs with beer and grainy mustard sauce

  • DJM on March 28, 2012

    The sauce has a nice consistency, but it was so bland. It needs something more: more mustard flavor? Maybe use Dijon and well as whole grain mustard.

  • robm on March 28, 2012

    Try different whole grain mustards -- some are spicier than others. Zatarain's Creole Mustard is pretty flavorful! But you might also add some dry mustard powder to the recipe for some extra flavor and zip!

  • apattin on October 31, 2019

    Meh. Maple syrup is a potent sweetener, there is too much in the recipe and overwhelms the mustard. I added 1tb extra mustard and it was still too sweet, tasted like, well, honey mustard chicken. The fish could have used lemon juice, or wine instead of beer. Easy enough to make but remember that the frying pan handle is 475 degrees hot while you prepare the sauce. Ask me how I know.

• Pistachio-crusted lamb chops

  • bwehner on September 27, 2014

    Served on top of tabbouleh. Perfect match to balance the richness of the lamb & pistachios.