City of Roses Creamy Mustard & Leek Halibut Recipe
So … as the weather warms (and hopefully dries out a bit) it’s time to consider condiments.
That’s right, condiments. For condiments go hand-in-hand with backyard barbecues and hot dog stands, with outdoor picnics and poolside noshing.
Mustard is the topic of today; not long ago, your Hedonista attended The Northwest Foodservice Show at The Washington State Convention Center that took place April 29th and 30th, 2012. I enjoy attending as media to see what’s new in the foodservice-related industries.
One product I “discovered” are a line of faboo creamy mustards by Rose City Delicacies, LLC. Dubbed the City of Roses Creamy Mustards, these condiments hail from Portland Oregon and are a tasty hybrid of mayo-meets-mustard. What’s more, they are even infused with booze – their tagline is: “The difference is in the distilled spirit.” The booze? Pinot Gris, Mazama Infused Pepper Vodka from Bend Distillery, Pinot Noir, and Grand Marnier – all of which you taste on the finish. (NOTE: both the Pinot Gris and Pinot Noir hail from the Willamette Valley.) The spirits serve to round out the flavor profile and add complexity.
But what these mustards don’t have is also at least as interesting as what they do have: they are certified gluten free, GMO free, and processed sugar free. (They assert that a teaspoon of their mustard is “a mere 15 calories per teaspoon and only 15 mg sodium per serving compared with other mustards that start around 55mg per serving.”)
I met Dennis Van Laningham, entrepreneur, co-founder and CEO of Rose City Delicacies, while he staffed the booth at the Northwest Foodservice Show.
The other founder? None other than his sister, Diane Van Laningham, co-founder and President who’s creamy mustard recipe – a recipe that she’s been making for years and giving away as holiday gifts to family and friends – forms the product that launched the company.
“We took it to the market six years ago and went nationwide on the retail side of things and now we are back trying to get back into the foodservice end of the market,” Dennis informed me, “It has a year shelf life unopened at room temperature; once opened like any other condiment, refrigerate it.”
Their biggest markets are – not surprisingly – on both coasts.
Although they have several recipes and a store locator feature on their website, Dennis gave me a jar of each creamy mustard to play with at home. What I came up with is the recipe below, created using their Pinot Gris Creamy Mustard – the one closest to a Dijon mustard in taste. It’s now one of my fav ways to prepare halibut.
City of Roses Creamy Mustard & Leek Halibut, by your Hedonista, Heed the Hedonist
1 large leek
2 pounds halibut filets
2 Tablespoons olive oil
2 Tablespoons City of Roses Oregon Pinot Gris Creamy Mustard
Salt and pepper to taste
Cut up leeks (I prefer the white and lighter green parts) and sauté in olive oil for 6-9 minutes on medium heat until shiny and tender.
Prep fish: rinse filets with water and place on a sheet of tinfoil on a cookie sheet; cover with creamy mustard, and dash with salt and pepper.
Add the leeks on top of the halibut; wrap in tinfoil and bake at 350 degrees F for 30-40 minutes.