Pass The Grey Poupon

A few fun facts about the mustard plant:

It is a member of the same botanical family as broccoli, Brussels sprouts, kale, collards and kohlrabi.

For centuries, a mustard plaster has been used as a remedy for chest colds.

And its culinary use usually derives from one of two major mustard types—white, or yellow, which is mild and used in most prepared mustards today, and brown, or Asian, that is quite pungent and primarily used in seed form.

My go-to is Grey Poupon Dijon mustard, perfect as the base of a salad dressing or vinaigrette. It adds just the right amount of spice to main dishes or a delicious addition to marinades for fish and paste on meats. But feel free to substitute your favorite brand in these recipes. Bon appétit!

Belgium Endive With Oranges, Baby Kale And Spinach With Mustard Vinaigrette(Serves 4)2 Belgian endive, red and/or white

Juice of 1 lemon

2 seedless navel oranges, peeled and sliced

1 tablespoon white balsamic fig infused vinegar

1 tablespoon Dijon mustard

Sea salt and freshly ground black pepper, to taste

1/3 cup extra virgin olive oil

4 cups baby kale, spinach and other baby greens

12 thin slices of red onion

1/4 cup pistachios, roasted and saltedTo prepare:Rinse and drain endive.

Julienne into ribbons.

Toss it with lemon juice.

Place oranges in a dish.

Remove rind and pith with a serrated edge knife.

Cut oranges into thin round slices.

Whisk vinegar and mustard together in a small mixing bowl.

Season with pepper, to taste.

Slowly whisk in the olive oil until an emulsion is formed.

Taste and adjust the seasonings.

Place the salad greens and red onion in a mixing bowl.

Pour the lemon juice off the endive and whisk into the dressing.

Repeat with the orange juice.

Mix the greens, onion and endive together.

Drizzle just enough dressing over the salad until it glistens.

Toss well.

Arrange orange slices on four salad plates and mound the salad in the center.

Top with pistachios.Grilled Swordfish Steaks(Serves 4)4 1-inch-thick swordfish steaks

1 tablespoon Dijon mustard

2 tablespoons extra virgin olive oil

1 tablespoon cognac

Grated zest of half a lemon

Few pinches of fresh rosemary leaves

Freshly ground black pepper, to taste

Vegetable oil, for grill preparation

Rosemary sprigs, for garnish

Lemon wedges, for garnish

For the sauce:

2 tablespoons Dijon mustard

Juice of 1 lemon

6 tablespoons extra virgin olive oilFreshly ground black pepper, to taste

To prepare the sauce:Whisk together mustard, lemon juice and oil in a small mixing bowl until an emulsion is formed.

Taste and adjust the seasonings.To prepare the swordfish:Pat the steaks dry with paper towels.

Whisk the mustard, oil, cognac, lemon zest, rosemary and pepper together in a small mixing bowl until blended.

Transfer to a shallow bowl or Ziploc bag.

Add swordfish.

Marinate in the refrigerator for at least 30 minutes, or up to 2 hours, turning steaks occasionally to coat.

Spray or wipe the grill grid with vegetable oil.

Heat the grill until the coals are white hot.

Sear the steaks on one side until dark marks appear.

Turn the steak 90 degrees to form a criss-cross pattern.

Sear again, about 1 minute per turn.

Sear the other side in the same fashion, about 2 minutes per side.

Baste with the marinade.

Reduce the heat.

Continue grilling until the steaks are still moist and slightly pink inside, about 8 to 10 minutes.

Transfer swordfish to dinner plates.

Garnish with a sprig of rosemary and lemon wedges.

Serve the mustard sauce on the side.Cabbage Ceylonese StyleAdapted from Bert Greene’s Kitchen Bouquets"

(Serves 4 to 6)1 small head of green cabbage, cored and shredded

1 tablespoon water

1 teaspoon ground turmeric

3 tablespoons olive oil

1 tablespoon brown mustard seeds

1 large white onion, finely chopped

3 large dried red chili peppers, crushed

Sea salt and freshly ground black pepper

2 cups shredded fresh coconut, loosely packed

1/2 cup flat leaf parsley, chopped

1 tablespoon fresh lemon juiceTo prepare:Whisk together 1/2 teaspoon of tumeric and water in a large mixing bowl until blended.

Add cabbage.

Toss well, until mixed, and set aside.

Place oil and mustard seeds in a large saucepan over high heat.

Cover immediately.

Cook until the popping stops, a few seconds.

Reduce to medium heat.

Add onion, chili peppers and the remaining turmeric into the oil and sauté.

Stir constantly, until onion is light brown and aromatic.

Add cabbage.

Stir-fry until the cabbage is tender, about 10 minutes.

Season with salt and pepper, to taste.

Add coconut and mix well.

Cover the pan.

Cook about 5 minutes, until tender.

Add lemon juice and mix well.

Continue cooking uncovered, about 5 minutes.

Add parsley.

Taste and adjust the seasonings.

Serve as a side dish with fish or chicken.

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