DANG that sounds nice.
Colour me impressed!
K. Like I said, mine's easy.
Citrus Honey Mustard marinade
1/2 cup orange juice
2 Tbsp whole grain mustard
1 Tbsp honey
1 1/2 tsp dried rosemary (I prefer fresh, use double)
1/2 tsp chili flakes (if you like it milder use less)
I've found if you mix the mustard and honey together first the honey incorporates into the orange juice better.
Mix all the above ingredients together and marinate your pork, chicken or shrimp for at least 30 minutes (could be less for shrimp... I don't eat shrimp). The longer it sits the spicier it will get and the more the flavour is absorbed.
When cooking as a marinade you'll add the meat to a hot oiled pan (you could grill it), you don't want the pan too hot as the sugar in the marinade can burn. The cooking time will vary depending on your meat and it's thickness.
They say to put in half the remaining marinade in with the meat for the last 4 minutes and discard the rest. But...
I think that's a waste of the marinade. I put a little bit of the marinade in so the chops get a bit sticky (I usually do thin pork with the marinade). Then the rest of it is reduced in another pan because the sauce is literally finger licking good. Make sure the sauce boils as you've had raw meat/shellfish in it, no one wants to get sick.
When making this as a
sandwich sauce, combine everything like you want a marinade. You could even do it right in the pan. Reduce it until it reaches the thickness you want. I usually do it by halfish. You can keep it in the fridge for up to 4 days afterwards.
Now I usually make at least double for sandwiches, because I love it that much. I also don't really measure anymore. I just add as much as I think looks good... haha. I like a bit extra mustard.
Andria's Chicken SandwichCitrus honey mustard sauce
Rotisserie chicken (can cook your own chicken if you want)
Cheese (I prefer cheddar)
Fresh bread - sliced
Baby spinach
My sandwiches are usually with rotisserie chicken, both breasts shredded. If you like the dark stuff that works too. Try making these on the small scale first as you need to learn how much sauce will coat the meat to your desired sauciness.
Add the shredded meat directly to the sauce in the pan. Coat with the sauce.
We toast our bread under the grill (UK) or in a toaster oven (US) so it has a little bit of crunch on the outside.
Then put whatever cheese you like (I enjoy cheddar) on one side and the chicken on the other and put under the heat to melt the cheese and keep the chicken warm.
Once the cheese is melted I add some baby spinach (so healthy). And you're done.
Easy and so good. You don't have to use rotisserie chicken, we've fried chicken breasts and used them, but that just adds an extra step.
I love these with Giada's Roasted Red Pepper soup.
http://www.foodnetwork.com/recipes/giada-de-laurentiis/creamy-red-pepper-soup-recipe-1916397It's one of my favourite (and extremely time consuming) meals since I roast the peppers myself.
