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Hungarian Paprika Yogurt Marinade
Makes about 1 1/2 cups; enough to marinate 2 1/2 pounds of pork or veal chops or 2 pork tenderloins
Hungarian paprika is well worth the priceit has far more character than common supermarket paprikas. Like other spices, paprika loses potency over time, so don't buy more than you will use in a few months. Store the containers in a cool, dark, dry place such as a cupboard and not on a decorative spice rack in the center of the kitchen.
1 cup plain low-fat yogurt
3 tablespoons fresh lemon juice
1 small onion, chopped
3 tablespoons Hungarian or other high-quality paprika
3 garlic cloves, minced
in a small bowl, stir together all ingredients. Place the meat in a shallow glass or ceramic dish. Add the marinade, turning to coat. Cover and refrigerate 2 to 4 hours.
Triple Mustard Sauce
Makes about 3/4 cup; enough for 1 to 1 1/2pounds of meat or fish
This is both a sauce and a condiment for beefsteak, lamb chops, burgers, and tuna steaks.
4 tablespoons Dijon mustard
1 teaspoon dry mustard, such as Coleman's
1 teaspoon mustard seeds
1 teaspoon cracked pepper
3 tablespoons brandy
2 tablespoons olive oil
1/2 tablespoons tarragon or white wine vinegar
2 teaspoons honey
3 tablespoons chopped fresh tarragon or 2 teaspoons dried
In a small bowl, stir together the Dijon and dry mustards, mustard seeds, and pepper until dry mustard is dissolved. Stir in remaining ingredients. Let stand at least 15 minutes before using. (Can be made 3 days ahead and refrigerated.)
When ready touse, set aside 1/4 cup mustard sauce. Use remainder to brush on liberally during last 7 to 10 minutes of cooking. Brush on reserved sauce as soon as meat or fish is removed from grill.