Comments on: garlic-mustard glazed skewers

By: Sarah

Sarah — Tue, 29 Nov 2011 23:35:02 +0000

I’ve made this recipe about a dozen times and it is AMAZING. You wind up with tender oh-my-GOD amazing kabobs that take so little time it’s criminal.

winner!

By: eleonard

eleonard — Mon, 05 Sep 2011 03:37:38 +0000

Just used this marinade on steak kabobs. Wow, perfect on the grill.

By: Alice Phillips

Alice Phillips — Mon, 25 Jul 2011 23:51:51 +0000

Epazote is supposed to aid with digestion. It is available from Penzey’s Spices online and in their stores.

By: Morgan

Morgan — Thu, 23 Sep 2010 00:42:22 +0000

*grins* I use Dijon on potatoes, in sandwiches, in scrambled eggs, and even in Kraft Dinner when I’m so desperate as to eat it. Yet another recipe of yours I’m bookmarking. Thanks!

By: jenniegirl

jenniegirl — Mon, 28 Jun 2010 19:34:26 +0000

Just an FYI-I’m a WI girl-and have been to the famous mustard museum! It’s a great time! If you’re ever near there-Madison has one of the best farmer’s markets, and I think there’s a honey museum nearby as well!

By: Barbara in N. FL

Barbara in N. FL — Sun, 25 Apr 2010 15:24:28 +0000

Deb, don’t know if you’ll see this but wanted to THANK YOU!!

I, too, never was a mustard lover.

For a very special dinner last night I made pork loin with your mustard sauce and it was fabulous!

My son visited with his new wife and I prepared dinner for them and my sister and her husband. We all thought the pork was the best ever and my sister decided to scrap her menu for the big birthday bash with jazz band she’s having next weekend for her husband and about 75 guests! Yes, she’s making pork loin with the mustard glaze.

I omitted the garlic since two of the group are not fond of it. I know. Anyhow, I substituted fresh thyme for rosemary, didn’t use regular dijon, just the grainy kind, and omitted also the vinegar because I forgot to take it. But it was still so delicious. I don’t ever make pork roasts anymore and haven’t enjoyed meat for ages, aside from poultry. But this was in a different category!

Thanks again. Your blog is my favorite of all food blogs and has been for a couple of years. Your recipes are dependably excellent, your writing is engaging and photography beautiful. I’m so glad you won awards. You certainly deserve them.

By: Michelle

Michelle — Sun, 18 Apr 2010 22:26:45 +0000

I made this using…SKINLESS, BONELESS BREASTS!! and it was really good. So, even if you hate chicken breasts Deb, this marinade was really awesome and the chicken was delicious. I love Dijon mustard and bought whole grain mustard especially for this, so I was happy that I loved the dish. I used smoked paprika (one of my favorite spices) so between the mustard and paprika flavor, I was in heaven. I’ll be trying this with pork and beef over the summer, and more chicken too ;)

By: Jess

Jess — Fri, 01 Jan 2010 00:47:31 +0000

Tried this marinade out yesterday for a New Years Eve BBQ on chicken skewers – was fabulous! The mustard wasn’t overpowering at all, and was liked by many of our guests who are fussy eaters. Will be using it again!

By: Kalin

Kalin — Sat, 19 Sep 2009 02:50:25 +0000

I’ve been to the mustard museum in Wisconsin! It’s in Mt. Horeb, WI. It’s a fabulous place with many different kinds of mustard. I’m not a HUGE mustard fan, but there are all sorts of different ones and a shrine to all mustards! It’s crazy! This looks perfectly and easy and delicious and I can’t wait to try it!

By: rose

rose — Thu, 03 Sep 2009 03:22:14 +0000

This glaze/sauce is delicious. We grilled chicken skewers and loved the flavor – only downside is that some of the glaze sticks to the grill, so we might try grilling the chicken on foil (although that may defeat the point) or broiling it when it gets colder because we wanted every drop of sauce! As always, thanks Deb – another hit.