Cooks Corner

Colman’s Mustard is still kickin’ after 200 years

Tartar sauce: Colman’s Mustard is a main ingredient in this tangy sauce.
Tartar sauce: Colman’s Mustard is a main ingredient in this tangy sauce.

Food trends can be fickle, so I don’t imagine many of our favorites today will still be around in the year 2214.

But when Jeremiah Colman created the zesty blend of brown and white mustard seeds that carry his name it was 1814, the British were burning Washington, D.C., and Napoleon was about to meet his Waterloo.

That iconic yellow tin has been a staple in my pantry since I first bought one to test Joe’s Stone Crab mustard sauce back in the early 1980s. I’m not alone: Forty-five jars are sold every minute of every day all over the world.

This is not your yellow ballpark mustard but a dry powder with a fiery kick that can bring tears to your eyes if you’re not careful. To honor Colman’s 200th birthday, try this distinctive tartar sauce. If you’re a mustard fan, there are lots of other recipes at

Snapper Francaise

Bill Rotolante asked if anyone had the recipe for the corn muffins served by Kelly’s Seafood on Kendall Drive in the 1980s, which he remembered loving as a young boy.

Sally K. writes, “I wish I could help Bill with the muffin recipe, but perhaps he will settle for this Snapper Francaise recipe from the restaurant, which appeared in the Miami Herald way back when. It is the best Francaise I’ve tried, and whenever I make it we reminisce about Kelly’s and how much we miss it.”

The sautéed mushrooms and the piquant lemon sauce with just a hint of garlic in the coating make this a dish to remember. I’ve updated it a bit to make the process more clear.

Breakfast casserole

Q. My family likes to meet after church for brunch, and we take turns hosting. I make your Super Duper French Toast a lot, but was wondering if you have other suggestions for make-ahead breakfasts beyond the usual strata.


A. I recently made this super blueberry breakfast casserole, and everyone asked for the recipe.

It’s a little decadent, and best of all you can make it in advance and just warm up in the oven before serving. It is from a great resource for using local ingredients:

Sleuth’s Corner

Q. Sometime in the early 1970s or late 1960s I had a “go-to” recipe called London Chicken that I made all the time. But of course, I’ve lost the recipe and don’t remember all the ingredients.

I know besides the chicken you used sherry and mushrooms but I don’t remember what else. I’m hoping one of your readers will recall this one.

Sara Byrd

Send questions and responses to or Food, The Miami Herald, 3511 NW 91st Ave., Doral, FL 33172.

Main dish

Kelly’s Snapper Francaise

4 (about 8-ounce) fresh snapper filets

1/2 cup flour for dusting

4 eggs

1/2 cup grated parmesan cheese

1/4 cup plus 1 teaspoon chopped fresh parsley, divided

1/4 teaspoon white pepper

1/4 teaspoon garlic powder

6 tablespoons cold butter, divided

1 (8-ounce) package fresh mushrooms, sliced

1/2 cup white wine

Vegetable oil for frying

Juice of one lemon

Cut each 8-ounce snapper filet into four 2-ounce slices. Flatten each of these slices until 1/4-inch thick. Dust with flour. Chill until needed.

Make the egg batter: Beat eggs, parmesan, 1/4 cup parsley, white pepper and garlic until smooth, and put in refrigerator until needed.

Make the sauce: Melt 2 tablespoons butter in saucepan, add mushrooms and sauté until browned. Add white wine, remaining butter and chopped parsley and simmer for a few minutes. Turn heat to low. In a large sauté pan, heat a generous amount of oil. Dip each snapper slice into prepared egg batter. Brown lightly in hot oil on both sides until cooked through, about 3 minutes per side. Remove from oil, put fish on plate and pat dry with paper towel.

Just before serving, add the lemon juice to the sauce and simmer for 30 seconds. Remove fish to a plate and arrange in overlapping slices. Top with mushrooms and sauce. Makes 4 servings.

Per serving: 561 calories (46 percent from fat), 28 g fat (14.8 g saturated, 7.7 g monounsaturated), 314 mg cholesterol, 54 g protein, 16 g carbohydrate, 1.3 g fiber, 496 mg sodium.

Source: Adapted by Linda Cicero for Cook’s Corner.

Main dish

Blueberry Breakfast Casserole

1 loaf bread (any kind; I like it with a Cuban baguette)

4 ounces low-fat cream cheese

Vegetable oil spray

2 cups fresh blueberries, rinsed and dried

8 large eggs, beaten

1 1/2 cups low-fat milk

1/4 cup maple syrup

1/4 cup butter, melted

Heat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes (it helps if you place the cream cheese in the freezer for a bit and use a wet knife to cut fine pieces). Coat a 9-by-9-by-2-inch baking pan with vegetable oil spray. Place half the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries to the top of the casserole.

In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread. Cover casserole with foil and bake for approximately 45 minutes. Insert a toothpick in the center of the casserole. When toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side. Makes 8 servings.

Per serving: 352 calories (39 percent from fat), 15.3 g fat (7.4 g saturated, 4.4 g monounsaturated), 213 cholesterol, 13.8 g protein, 40 g carbohydrate, 2.2 g fiber, 451 mg sodium.


Colman’s Tartar Sauce

1 cup mayonnaise

1 tablespoon dried prepared mustard

1/4 cup diced onion

1 tablespoon fresh lemon juice

1 teaspoon chopped parsley

1 teaspoon capers

2 tablespoons chopped sweet pickle

Salt and pepper to taste

Combine all ingredients and mix well. Drizzle over fresh grilled fish or use as a dip for fish and chips. Makes about 1 1/4 cups.

Per serving: 78 calories (96 percent from fat), 8.3 g fat (1.3 g saturated, 1.9 g monounsaturated), 4.6 cholesterol, 0 g protein, 0.6 g carbohydrate, 0 g fiber, 90 mg sodium.