Ode To Mustard Sandwich Board Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Heat a grill or grill pan over medium-high heat. Sprinkle the steak and onions with the lemon pepper seasoning and a good pinch of kosher salt.
• Oil the grill well using half the olive oil, then cook the steaks until desired doneness, 4 to 5 minutes per side for medium-rare. Remove the steaks to a cutting board to rest, tented with foil, about 10 minutes. Add the rest of the olive oil to the grill and cook the onions until nice and charred, 4 to 5 minutes a side. Remove from the grill and set aside.
• Meanwhile, wrap the bread in foil and place in the oven until hot and crisp, about 10 minutes.
• Mix together the sour cream, mayo, horseradish, Worcestershire, black pepper and a good pinch of kosher salt in a bowl. Set aside.
• Slice the steak and shingle it in the middle of a cutting board or serving platter. Break apart the onions and arrange on one corner of the board. Slice the bread and shingle along one side of the board. Use the lettuce, tomatoes and white Cheddar to fill in the holes. Sprinkle the steak with the green onions and sea salt and give the board a drizzle of olive oil. Place the bowl of dressing on the board.
• Have everyone help themselves and make up a salad or a sandwich with whatever they like from the selection of items on the board.

Steps:

• Two slices soft white bread.
• Put mustard onto both slices of bread.
• Spread the yellow mustard to cover both slices of bread.
• Sprinkle with ground black pepper.
• Put the slices of onion on top of mustard and black pepper.
• Place the second slice of bread on top of onion layer.
• Cut on a diagonal... and enjoy!

Steps:

• For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils.
• For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers.

Steps:

• Rinse beef tongue and place in a large pot. Cover with water and add the salt and chopped onion. Bring to a boil, reduce heat and simmer for 2 to 4 hours or until tongue is tender.
• Remove tongue from cooking liquid and set aside until cool enough to handle. Cut through tough outer skin and peel it off. Trim any fat or gristle from base of tongue. Slice tongue crosswise into 1/4 inch thick slices.
• Slice loaf of rye bread in half lengthwise. Scoop out a small amount of the soft interior. Spread mustard over each half. Lay onions and tongue slices over bottom half of bread and top with other half and slice into individual sandwiches.