“Pursue some path, however narrow and crooked, in which you can walk with love and reverence.”
Henry David Thoreau
Spicy, Creamy & Delicious – Elevate your Plate!
A few weeks ago I talked about a project I was starting, it was sufficiently exciting that I had to take a week away from Be Still & Eat to determine if it was going to have legs to stand on. I’m happy to report that it does!
I spend time each week dedicated to it, both in research and its actual creation. It will be a while before I can really discuss it at any length but will share all as soon as I feel it’s at a point worthy of your time.
I’ve been talking to a few friends with experience in the area, all of whom have been both helpful and encouraging. One friend, in particular, shared the Thoreau quote above and I’ve realized that it applies to not only my recent venture but also to many of my kitchen exploits – this creamy & spicy concoction not least of which.
I originally made it as part of a chicken dish. Delicious undeniably, but as you can see, not the most gorgeous of all creations. Striking a balance between simply delicious and simply gorgeous is not always the easiest of tasks. Stubbornness however is one of my innate qualities and so I persisted.
I won’t show you all my failed attempts at plating this otherwise DE-LUSH dish… we all only have so much patience. But when John suggested that it would be really good with a nice little pork tenderloin followed up with, “Hey! We haven’t had a pork tenderloin lately!” I realized that it didn’t have to be committed to one single dish. It would work with chicken, pork, fish or imagine it with a few slices of rare roast beef. MMMMMM!
This sauce is insanely easy to make and rather healthy I must say, so it wasn’t really a hardship to have made it a few times before deciding how to present it. After a long and crooked walk with my beloved Kozlik’s mustard, I will continue to pursue my path, both in the kitchen and (to quote a famous live action toy) BEYOND!
Menu suggestion: As I discussed in the body of this post, this sauce is worthy of many different dishes; chicken, pork, a lovely rare roast beef or fish, but I’d be willing to bet that this spicy deliciousness would also be pretty amazing on a sandwich or even a pasta! Use your imagination, this stuff is WONDERFUL!
Wine pairing: GK was off to a burgundy tasting dinner the night I asked him for this recommendation and he admitted that he was having a hard time getting out of a burgundy mindset – understandable me thinks! He managed however and here is his suggestion.
“Yoghurt requires some acidity. So does mustard. I like the idea of a classic Bordeaux blend of Sauvignon Blanc and Semillon.”
Enjoy & Namaste!
- 1 small onion, finely diced
- 1 medium shallot, sliced thinly
- ½ cup chicken stock
- ¼ cup dijon mustard
- ¼ cup grainy mustard (I used a really hot one which was amazing, heat will depend on personal preference)
- ⅓ cup plain greek yogurt
- 4 or 5 sprigs fresh thyme
- more chicken stock as required
- Heat a few TBSP of olive oil in a sauté pan
- Cook onion and shallot over medium high heat until translucent
- Reduce heat to medium low and add both mustards stirring to combine well
- Add chicken stock and fresh thyme, stirring to combine, stirring over heat for a few minutes
- Remove from heat and add Greek yogurt and stir well
- Allow to sit off the heat for a few minutes
- Serve immediately with meat or fish of choice or allow to cool completely before jarring and refrigerate. Keeps well for 5-6 days