Mustards Grill Napa Valley Cookbook by Cindy Pawlcyn and Brigid Callinan

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    2002 James Beard Award Winner

Notes about Recipes in this book

  • Mongolian pork chops

    • Julia on June 16, 2011

      This is a signature dish at Mustard's. It's easy but a bit time consuming so that means a week-end dinner for me. The flavors are great and the cabbage and mashed potatoes work very well as the sides.

    • anya_sf on May 30, 2020

      My pork chops were just about 1" thick so I didn't pound them. I substituted black bean garlic sauce + chili paste for the black bean chili sauce and Crystal hot sauce for Tabasco. Marinated 9 hours. Recipe didn't specify whether to brush the marinade off the chops before grilling, so I just removed excess and left a thin coating. Grilling time (5 min per side on medium heat) was spot on. Served with mashed potatoes (not as buttery as the recipe in the book) and snap peas. Did not make the mustard and didn't miss it. These were so good, my husband asked me to make them again the next day (sadly, we were out of pork chops).

    • Kduncan on March 11, 2019

      Good flavor, and the sides go perfectly with it. The marinade takes a bit to make but overall everything has a good effort to flavor relationship

  • Duck carnitas tostadas with ancho chile salsa and tomatillo salsa

    • lorloff on August 28, 2020

      The cabbage radish coleslaw that is part of this recipe had become my go to coleslaw. Every time I serve it for a dinner party someone calls me for the recipe. It is really delicious. I cut everything very thinly with a mandolin it is more work but well worth it. Highly recommended

  • Chocolate pecan Jack Daniel's cake with Jack Daniel's chocolate sauce

    • DKennedy on July 03, 2013

      Made and loved this. Easy to make but beware many, many dishes are left in its wake. Food processor, mixer, double boiler, cake pan, and a myriad of bowls. Very forgiving recipe and gluten free too!!!! Note my copy of this recipe is kept inside Cindy's Supper Club book.

  • Grilled potato salad with goat cheese, fried garlic, and white truffle vinaigrette

    • L.Nightshade on September 06, 2013

      The vinaigrette is made up of balsamic vinegar, salt, pepper, olive oil, white truffle oil, and sliced shallots. The little red potatoes are boiled, to be grilled at the last minute. This was a killer addition: paper-thin slices of garlic are carefully fried to crispiness, then drained to be sprinkled over the salad. When the arugula (and/or other greens) is washed and ready to toss, the potatoes go on the grill just until golden. They're then tossed with the arugula and the dressing, and fresh tarragon is gently mixed in. Greens and potatoes are plated, then topped with slices of goat cheese and the crispy fried garlic. All is topped with chive blossoms if you have them. You should have heard the raves around the table. Out of this world. The next night, I tossed some leftover greens and potatoes with blanched green pole filet beans. Every bit as good.

  • Steak and potatoes "truck stop deluxe"

    • Devons on January 01, 2021

      Marinade is flavorful, not too spicy in spite of the chipotle.

  • Braised red cabbage

    • julesamomof2 on March 02, 2020

      This recipe makes a very flavorful cabbage. I needed more brown sugar to tame the acidity of the dish so next time I'd start with 1/4 cup of the red vinegar. Served with pork.

    • Kduncan on March 11, 2019

      I'm not really a cabbage person, but this recipe is great, I might like it more then the actual red cabbage at Mustard's (which I find has too much acid).

  • Sean's butter lettuce salad with Maytag blue cheese dressing

    • LisaO on February 17, 2015

      Only a note regarding the dressing. This dressing ROCKS! I write in all my cookbooks. In 2007 I made this for the first time. I use it as a dip for artesian potato chips any chance I get. (Ok, I ate it with Ruffles once, shhhh.)

  • Coconut curried mussels

    • mommaG on March 12, 2017

      I have made this recipe at least 10 times. I did not make the curry paste or use the lemon grass. I used Thai Kitchen red curry paste. Even with these changes, it is excellent. I will in the future make it with the homemade curry and lemongrass but I cannot imagine it being any better. I cannot always find the Fresno peppers so I just use jalapeños. I actually like the green of the jalapeño against the beautiful pink sauce. I usually make the sauce the day before to save time when having a large crowd for dinner. I just reheat and throw the mussels in and it turns out wonderful.

  • Summer succotash

    • mjes on October 17, 2019

      Two things make this a company-level succotash - the corn stock and the heavy cream.

  • Corn stock

    • mjes on October 17, 2019

      If you are into using everything, this makes a very nice vegetable stock. Seasoning is well balanced.

  • Roasted potatoes

    • Kduncan on August 31, 2018

      Used tiny potatoes which meant less cook time. Great simple recipe thats always a hit.

  • Chinese-style mustard sauce

    • Kduncan on March 11, 2019

      Great flavor, though annoying to heat up correctly if there are leftovers.

  • Mustards' mashed potatoes

    • Kduncan on March 11, 2019

      Butter and Garlic is also included in this recipe (I tripled the garlic). Overall great easy to make mashed potatoes.

  • Chinese chicken salad with sesame noodles and rice vinegar cucumbers

    • Kinhawaii on June 27, 2020

      Our favorite chicken salad. We’ve been making it for years although we often use shortcuts like rotisserie chicken. Sometimes we use all lettuce. Absolutely worth all the extra steps & sauces.

  • Caramel apple bread pudding

    • Kinhawaii on June 27, 2020

      One of our favorite bread pudding recipes!

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  • ISBN 10 1580080456
  • ISBN 13 9781580080453
  • Linked ISBNs
  • Published Oct 01 2001
  • Format Hardcover
  • Page Count 288
  • Language English
  • Edition 1st Edition
  • Countries United States
  • Publisher Ten Speed Press
  • Imprint Ten Speed Press

Publishers Text

As anyone who has spent time in Napa valley knows, Mustards Grill is an institution in wine country--the friendly place where locals first started going for a full plate of fabulous food and and glass of Napa's finest--the fancy rib joint with way,way too many wines.

With its ranch house feel and roadhouse welcome, Mustards Grill offers a one-of-a-kind dining experience. And with over 125 of the restaurant's signature dishes, Pawlcyn's cookbook delivers all of the flavor--with none of the fuss--that Napa is famous for.

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