Hot off the Grill

HOLIDAY MENUS 2017
*Full menu also available on all holidays

 

Valentine’s Day
Tuesday, February 14, 2017

Dungeness Crab Chowder $10.75
house made black pepper cracker

Soter Brut Rose, “Mineral Springs,” Yamhill, Oregon 2010…$13/26

Lobster, Leek and Asparagus Carbonara $39.95
pancetta and parmesan

Ramey Chardonnay, Platt Vineyard, Sonoma Coast 2011…$14/28

Butter Poached Scallops $32.95
sweet garden peas, lemon gremolata

Domaine Des Malandes, Premier Cru Chablis 2014…$7/14

Black Pepper Filet Mignon $49.95
leek mashed potatoes, early spring vegetables,
tarragon-chive butter
Prime Solum Cabernet Sauvignon, Brokenrock Vineyard, Napa Valley 2009…$12/24

Strawberry-Rhubarb Buckle $10.75
buttermilk ice cream

Novey “OLE’” Sweet Viognier, Russian River Valley 2012…$7/14

 
RECIPE!!
In honor of the 50th Anniversary of Robert Mondavi Winery, Chef Cindy and Chef Michael demonstrated how to make one of Mustards' signature dishes. Now you can cook this dish at home, but come see us soon for all your other favorites!!

Sweet Corn Tamales with wild mushrooms, tomatillo-avocado salsa, pumpkin seeds

Filling:

  • 8 cups sweet corn, grated
  • 5  shallots, diced
  • 1 T garlic
  • 8 cups heavy cream
  • 4 cups grits
  • 1 tsp black pepper ground
  • 1 T salt
  • 2 T olive oil
  • 2 T butter
  • 2 cups of grated gruyere and cheddar cheese

Sauté shallots and garlic in the olive oil and butter until soft.  Add the grated corn and bring to the boil; add cream, bring to boil again. Add the grits; season with salt and pepper, stir until well combined, reduce heat and simmer until the grits are tender (approximately 10-15 minutes).Stir in the cheese.  Pour into hotel pan and cool. Yields approx. 60 tamales (2 1/2 ounces each)

Wild Mushrooms:

  • 1 pounds of chanterelle, lobster or porcini
  • 1 T butter
  • 1 T olive oil

 

Clean and slice mushrooms, sauté in the olive oil and butter in three separate batches until well colored and tender. Toward the end of cooking, add:

  • ½  T Porcini powder
  • 1 T garlic
  • 1 T shallots, chopped
  • ½  t cumin
  • ½  t salt
  • ¼ t fresh oregano, chopped
  • ¼  t pepper

Tomatillo Avocado Salsa

  • 1.25 pounds peeled tomatillos
  • 1 small jalapeno
  • 1 each avocado
  • ¼ cup red onion, small dice
  • 2 T lime juice (or to taste)
  • 1/2 bunch chopped cilantro
  • Salt/ pepper to taste

Combine all ingredients and blend. Check for seasoning (salt and pepper)

Assembly:

Corn Husks, washed and soaked.

  • 2 oz corn mixture
  • 1/2 oz   mushrooms

Fill each husk first with corn mixture, and then stuff with mushrooms.

 

PLATE SET UP

Tamales in husk

Tomatillo-avocado salsa

Toasted Pumpkin seeds

Cilantro sprig

To plate, remove outer husk from steamed tamales and discard. Open inner husk to show tamale, place side by side on plate. Spoon salsa over each tamale inside the husk, sprinkle with pumpkin seeds, garnish with cilantro sprig.