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Garlic Mustard Glaze for Grilled Meat Skewers

July 29, 2008


2 Tablespoons whole grain mustard
1 1/2 Tablespoons Dijon mustard
1 Tablespoon olive oil
4 cloves garlic, minced into a paste
2 Tablespoons Champagne vinegar
1 Tablespoon low-sodium soy sauce
1 Tablespoon honey
1 Tablespoon finely chopped fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 pounds beef tenderloin -or-
2 pounds chicken breasts -or-
2 (1-pound) pork tenderloins, cut into medallions and pounded thin

For garlic mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.

For grilled meat skewers:
1. Heat your grill to high.

2. Cut the tenderloin or chicken breasts lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Pound flat. Skewer 2 pieces of meat onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat. Can be done several hours in advance.

3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.

4. Place the skewers on a platter and serve hot or at room temperature.

Adapted from Bobby Flay

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