• chicken, pork roast, or rabbit
• Dijon mustard (2 tablespoons per pound of meat)
• salt and pepper
• cream (4 tablespoons per pound of meat)
Rub meat with Dijon mustard (one tablespoon per pound). Season meat with salt, pepper, garlic, and thyme—the mustard will help adhere it to the meat. Roast meat in open pan in 400-degree oven. When meat registers 155 degrees with a meat thermometer, remove from oven to top of stove. Remove meat and place on platter.
Place roasting pan on top of medium heat. Add one tablespoon more of Dijon mustard per pound of meat and add four tablespoons of heavy cream per pound. Stir with a wire whisk, and when sauce is smooth and hot, pour over meat and serve.
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