SALTED MUSTARD RECIPES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
• Liberally coat the roast with mustard, so that it is entirely covered. Put a thick layer of rock salt on the foil in the roasting pan, about the size of the bottom of the roast. Set the bottom of the roast on the salt, and press down to embed the salt into the mustard. Completely cover the remainder of the roast with rock salt, pressing it into the mustard. (A lot of salt will fall off into the pan, but that doesn't hurt anything).
• Bake uncovered, in preheated oven for 60 minutes, or until internal temperature reaches 145 degrees F (65 degrees C). Let stand 15 minutes. The roast will be encased in a 'shell'. Hit the shell sharply with the back of a knife, and it will crack open and start to fall off. Remove the shell, and place the roast on a cutting board. Slice, and serve with horseradish sauce.
• Horseradish sauce: In a small bowl, whip the cream until stiff peaks form. Fold in horseradish to taste.

Steps:

• In a large deep skillet or wok, heat the oil over high heat until it shimmers. Add the scallions and cook, stirring frequently, until they just begin to brown on the edges, about 2 minutes. Add the greens in handfuls, tossing to coat in oil. As they begin to wilt, keep adding them by handfuls.
  Once all the greens are in the pan, keep stirring and tossing constantly, until they darken and begin to brown and crisp on the edges. Taste to see if you like the texture. (I prefer mine with some crunch, but cook them the way you like them.) Season to taste with salt and pepper. If you want a little heat, add a pinch of red pepper flakes or a dash of hot sauce or hot pepper vinegar. Serve hot with lemon wedges.