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Sunday, April 11, 2010

A New Age of Mottel Cooking: Sweet Mustard Chicken and Mottel's Quinua

I still make dinner every now and then - and I figured that my recipe the other day was bloggable:
So I give you:


  • Moscato d'asti: I used what was left from Shabbos the other week after it was too flat to drink.
  • Deli Mustard: Golden's Spicy Brown Mustard
  • Spicy Mustard: I used Hoboken Eddie's Hot Spicy Mustard (with Horseradish and Jalapeno) purchased at Benz's.
  • Honey: Mix the honey with the mustards in the Moscato.
  • Salt: rubbed on the chicken
  • Ground pepper: Only fresh ground pepper (thanks dad!) - also on the chicken.
Marinate 24 hrs, then grill (in my case on a George Foreman)


  • Quinoa: Though I'd eaten before, I fell in love with it in Peru. I'm looking for a way to use it, as a Lubavitcher, on Pesach.
  • Salt: Added to taste on the cooked quinoa
  • Pepper: Only a dash of it.
  • Cilantro: Minced. One of my new favorite herbs - add it to Olive dip for a great new taste too!
  • Mint: Minced together with the cilantro
  • Lemon: Freshly juiced - never the fake stuff.
  • Crushed Garlic: Not too much to over power, but enough to give some bite.
  • Tomatoes: Diced.
  • Olive oil: added over the quinoa and ingredients.

Some food for thought while eating:

  • The breadth and number of varieties of muscat suggest that it is perhaps the oldest domesticated grape variety, and  there are theories that most families within the Vitis vinifera grape family are descended from the Muscat family.
  • The Incas, who held the crop to be sacred, referred to quinoa as chisaya mama or mother of all grains, and it was the Inca emperor who would traditionally sow the first seeds of the season using 'golden implements'.In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthy choice for vegetarians, vegans and athletes. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source.  It is a good source of dietary fiber and phosphorus and is high in magnesium  and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.
  • Because of its antibacterial properties, mustard does not require refrigeration; it will not grow mold, mildew or harmful bacteria. Unrefrigerated mustard will lose pungency more quickly, and should be stored in a tightly sealed, sterilized container in a cool, dark place. Mustard can last indefinitely, though it may dry out, lose flavor, or brown from oxidation. Mixing in a small amount of wine or vinegar will often revitalize dried out mustard. Some types of prepared mustard stored for a long time may separate, causing mustard water, which can be corrected by stirring or shaking. If stored for a long time, unrefrigerated mustard can acquire a bitter taste.
  • Coriander is . . .  is also known as Chinese parsley  or, particularly in the Americas, cilantro. Coriander grows wild over a wide area of the Near East and southern Europe . . .  Fifteen desiccated mericarps were found in the Pre-Pottery Neolithic B level of the Nahal Hemel Cave in Israel, which may be the oldest archeological find of coriander. About half a litre of coriander mericarps were recovered from the tomb of Tutankhamun, and because this plant does not grow wild in Egypt, Zohary and Hopf interpret this find as proof that coriander was cultivated by the ancient Egyptians. The Bible mentions coriander in Exodus 16:31: "And the house of Israel began to call its name Manna: and it was round like coriander seed, and its taste was like that of flat cakes made with honey."
  • Garlic is grown globally, but China is by far the largest producer of garlic, with approximately 10.5 million tonnes (23 billion pounds) annually, accounting for over 77% of world output. . . There have been several reports of serious burns resulting from garlic being applied topically for various purposes, including naturopathic uses and acne treatment, so care must be taken to test a small area of skin using a very low concentration of garlic.
  • George Foreman (of the grill fame used in the recipe) has 11 children, and each of his five sons are named George: George Jr., George III, George IV, George V and George VI. His four older sons are distinguished from one another by the nicknames "Monk", "Big Wheel", "Red" "Little George.

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Leora said...

Yum, tasty. As Batya would say, be sure to submit it to KCC.

Mustard + quinoa - I bet my husband would like that.

Dowy said...

ooh quinua! talk about new age.