Recipes by Zola - Very Simple Horseradish-Mustard Aioli for Steaks, Chops or Chicken

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Very Simple Horseradish-Mustard Aioli for Steaks, Chops or Chicken

Zola Gorgon

The Big Blow...

Last night we experienced the biggest thunderstorms I have ever seen in Chicago. And what was I doing? Of course, I was having a dinner party.

Imagine the scene. Dinner has just been put on the table. Six people are eating around a large round table stationed in the living room. The music is playing. Light jazz. The conversation is flowing. And in the background the TV is on; periodically blasting tornado alarms and announcing where the destruction will hit next and when. Heads turn every time the alarm goes off and someone turns up the volume on the TV. Add to that, one guest whose cell phone keeps ringing because her friends are petrified during the storm and they want to know that she is okay, as well as report out on the storm.

A normal dinner at Zola's. Always something to talk about.

The lightening display was incredible; even red and blue lightening as well as the regular white. What makes those colors? I have no idea. I've never seen that before. Guests kept looking up out the windows or even went over by the patio doors to take a look. The majority of our guests are from Ohio and regularly experience big thunderstorms and tornado warnings, but no one could steal themselves from this display.

I, on the other hand was facing away from the door. Good thing, (probably) too. I've been in 3 tornados so I am very afraid, overly cautious and have even been known to stop a dinner party and make everyone head down to the basement. In our Chicago location we have no basement. The closest thing I have found to a tornado shelter would be the big beer cooler out back of the Irish pub downstairs. That would make for some chilly waiting while the storm blows over! I decided to just sit tight. I worried about the cats with every bite. One of them was pinned under the sofa. He's the ":scaredy-cat". The lady kitties came down and sat with us under the dining table. They were fine.

Half way through dinner I noticed water running down the brick wall that lines our living room. There is a pair of windows up about 10' and they were leaking. We moved the sofa so it didn't touch the wall and catch too much water. Later I headed to the dining room to get something out of the cabinet. I opened the door and about a cup of water rained down on my turquoise green, silk blouse. And on my head! I sort of shrieked. This was not good news. I called the landlord so he'd know we were experiencing leaks. Turned out he was at the huge motorcycle gathering in Sturgess, South Dakota! So, well, at least I told him. He can deal with it when he comes home.

By the end of dinner water was leaking out of the ceiling by the elevator door. The elevator opens into our apartment, so that water was inside our apartment too. Time to call it a party. Dessert was over, everyone was "stuffed" and off they went. The rain had calmed down so they could make a run for the car.

After I fell asleep we had round two. This one clipped off the tops of many of my flowers on the roof decks, blew the fireplace open in the house, tossed some furniture on the deck and left me with one more puddle in the upstairs family room.

So much for a quiet evening of friends and food.

Today's recipe is one I made up over the weekend. I wanted a steak and I wanted a mustard sauce, but I didn't want the usual, and frankly, I didn't want to put out much effort. This was my solution. A French mustard sauce/dip that works really nicely with steak. I'm sure it will also work well with grilled chicken, pork chops, pork tenderloin and more.

Very Simple Horseradish-Mustard Aioli for Steaks, Chops or Chicken

Ingredients
Meat. Any steak cut, chicken breast, chop or pork tenderloin.

For the sauce: (serves 4 and can be doubled)
3 Tbl of mayonnaise (there is a new olive oil mayo that's healthier or use regular mayo)
3 Tbl of horseradish mustard (You can use any mustard, actually. This one has some zing that goes well with meat)
1 tsp of dried tarragon.

Mix all three in a bowl and you're set. Can be stored in the refrigerator until ready to use.

Grill your meal to your liking. Put the meat on your plate. Then put a small dollop of this thick sauce on your hot meat. It will soften and begin to melt. You just dip each bite of meat into the sauce as you go along. Serve with anything you like, but with potato salad from the deli and corn on the cob you have an instant gourmet picnic.

Cheers!
Enjoy!
Zola

Send email to Zola at zolacooks@gmail.com.

This news arrived on: 08/11/2008

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