ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1
t. dry mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder Pinch of cayenne pepper 5 tbsp.
Not exact matches
Heirloom Tomato Tart Taken directly from Chez Cherie Cooking School in La Canada CA Pie Dough for a 9 ″ tart 2
t. Dijon
mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of sea salt, pepper and
dried thyme, or Provencal salt
dry mustard 4
T. Worcestershire sauce 3 c. ketchup 2 tsp.
2
t. Dijon
mustard 1 c. grated Gruyere cheese 2 - 3 heirloom tomatoes, sliced (I used 5 small ones) sprinkle of salt and pepper 2
t. dried herbes de provence (or equal parts
dried oregano and thyme and a pinch of rosemary, basil and sage mixed together in a small bowl and then sprinkled over the tomatoes)