On Sun, 03 Jun 2012 19:09:15 -0400, Dave Smith
> wrote:

> On 03/06/2012 5:01 PM, Bryan wrote:
> > http://www.frenchs.com/recipe/super-...chicken-RE2032
> >
> > This was my comment on Facebook:
> >
> > Repulsive. Whoever thinks up these recipes should be taken into the
> > desert and left to die. They actually suggest rubbing down the chicken
> > with cheap, yellow, hot dog type mustard. http://www.candyboots.com/wwcards.html
> >
> You never know it could be good. I don't remember where I came across a
> recipe for scallops that used cheap yellow mustard, but I tried it. It
> was fast, almost idiot proof simple, and it is delicious. Combine equal
> parts of yellow mustard and cream. Soak the scallops in the cream and
> mustard mixture then roll in bread crumbs, put them on skewers and broil
> them until golden brown. It doesn't get much easier, and they are
> really good.

I don't know what time period that one is from, but this one was
probably inspired by something similar to yours and it is my favorite
marinade for scallops. I don't like it as well on shrimp. I've never
tried it on pork even though I think it would be tasty, but I wouldn't
even consider it for beef. How I would consider it for lamb.

Mustard and Bourbon Marinade
Recipe From: The Best of Gourmet 1989

Makes about 1 1/3 cups

1/2 cup dijon mustard
1/4 cup bourbon -- plus 2 tablespoon
1/4 cup soy sauce
1/2 cup dark brown sugar -- firmly packed
2 teaspoons worcestershire sauce
1/3 cup scallion -- minced

In a bowl, stir together the mustard, bourbon, soy sauce and
Worcestershire sauce, and the scallion.

Use the marinade to marinate shrimps or scallops, covered, at room
temperature for 1 hour, or beef, chicken, or pork, covered & chilled,
overnight.

Baste shellfish or meat with the marinade as it is grilled.



--
Food is an important part of a balanced diet.