Because of the sesame seeds I figured that not just any ol’ barbecue sauce or other dipping sauce would be appropriate. I wanted to be adventurous once again. I saw some green leafy stuff in the fridge and some horseradish mustard. Remembering how much I enjoyed some Salsa Verde (parsley, garlic, olive oil, lemon zest), I thought that I could make a variation to match the ‘asian’ theme of the chicken.

I have always felt that mustard and horseradish always go well with Asian dishes. My first attempt was to finely chop the greens and mix with the horseradish mustard. This didn’t quite accomplish the flavor that I needed. Something tasted off. Then I realized that this was not parsley, I had chopped up cilantro. No problem there. Cilantro tastes yummy with chicken.

I had to take off the bite somehow and compliment the cilantro and sweeten things up. I saw an orange sitting in the corner and found this an appropriate time to molest the orange with a steak knife. After I mixed in the orange zest, the sauce still had a bite to it that wasn’t all that pleasant. I mixed in maybe a cap-full of virgin olive oil and the rest of the night I was begging to make more because I could not have enough.

I loved it so much that I am planning a trip to my visit my family once more just so that I can make it again and eat it.

• Emeril’s™ Kicked Up Horseradish Mustard
• Finely Chopped Cilantro
• Orange Zest
• Olive Oil

Ham, Olive, and Tomato Sandwiches.

http://www.smorgasbite.com/2008/12/sandwiches/

I didn’t take the time to make this myself but it looks wonderful. My mouth is watering just thinking about it. This is like a bacon, lettuce & tomato but with a twist. I love green olives. Not big on pork, but I may have to try this one.

Thank you Hilary.