I know what you are thinking, what more can you do with mustard than to spread it on a hamburger or hot dog? Well the answer is simple.
While the traditional use of mustard for hotdogs, hamburgers and sandwiches will forever be locked into our families diet the truth is this is just the tip of the iceberg.
Many are using mustard for everything from salad dressings, marinades and specialty sauces to beef, chicken, rib, and fish preparations.
We are discovering the truly amazing number of different types of mustards available from your standard regular ole yellow mustard to a fine stone ground brown mustard to the exotic, and one of my personal favorites, the Habanero Tangerine Mustard!! This mustard recently won the blue ribbon award at the Napa Valley Mustard Festival in the "fruit class", thats right, mustard was represented at this competition in several classes!! Mustard can be robust, tangy , sweet and hot.
This gives you an idea of the variables that are available to you with this extremely versatile product known simply as "mustard".
Well enough of the obvious, lets talk turkey!, Did I say that out loud?? LOL, well while people have been putting mustard on turkey sandwiches since they started making them you have to think there is something to this, and there is!! If the sandwich goes so well with mustard doesn't it stand to reason that that if you were to marinate or baste your turkey while cooking that it would compliment just the same? The answer..
..
drum roll please..
..
Is a resounding YES!! If you have never had a Turkey or better yet, a Chicken basted with your favorite flavor mustard then you are truly missing out on a culinary delight.
To see a picture of this amazing mouth watering feat at final stages on the grill check out picture at our web site .
Doesn't that look fabulous!! We also love the use of "fine ground" mustard.
This can be found in the spice section of most supermarkets and can be used in a variety of ways.
We like to use it on Beef.
Thats right, Beef, especially on a seven bone roast or even a nice thick New York cut Steak.
We generally season with salt pepper and garlic, then, when no one is looking, generously apply the powdered mustard.
Your friends and family will wonder how did you create such a heavenly taste?? It was simple folks, MUSTARD!! On the seven bone roast, or any other roast, we use salt, pepper, garlic, mustard seed, mustard powder, calloway seed, Rosemary liberally and red wine.
For four or more at the table I recommend a 5lb seven bone roast, must have the bones for best flavor.
Heat a heavy large cast iron pan to med high and add olive oil liberally before searing the roast until evenly browned on both sides.
Pre -heat oven to 350 degrees Fahrenheit, and pour the red wine in, at least 2 cups, while the pan is still very hot and cover same pan with foil and transfer to oven.
The kitchen will smell absolutely fabulous at this point and your guests will think you've been secretly taking a chefs courses at night!! Don't worry it just gets better from here, your going to bake that roast at least three to four hours but there really is no set time, just check for tenderness and the meat pulling away from the bone.
Once the roast is done transfer meat to a serving platter and keep in warm place.
You will be left with a fair amount of succulent drippings.
Skim off the fat with a large spoon and discard.
Now break out a nice dijon mustard like a Grey Poupon and ad a couple table spoons to the drippings.
If desired you can thicken with corn starch or flower but we rarely do, it's better to reduce over medium heat until desired consistency is met.
Serve your roast with fingerling or mashed potatoes with a generous portion of "gravy" you just finished.
A nice vegetable to serve with it is a broccoli and cauliflower medley.
Green salad with a honey mustard dressing is a nice finishing touch.
Your friends or family will RAVE about it!! Are you getting the idea now? Again folks even this is just the beginning.
You really have not lived until you have Salmon prepared with mustard, it's insane! Pork lends itself beautifully to the robust flavor mustard brings, just try it on a pork chop, check it out done at our web site .
We use it in dipping sauces, in eggs of course, why do you suppose potato salad is so popular or deviled eggs?? it's the MUSTARD!! Get to work right away on your own "mustard" creation and please let me know how it turns out! For more ideas on cooking with mustard and bbq sauces please visit our website today at http://www.
mustardchef.
com.
Please feel free to drop us a line from there any time, we would love to hear from you and help any way we can!! OK, now get busy in that kitchen and DON'T FORGET THE MUSTARD!!
While the traditional use of mustard for hotdogs, hamburgers and sandwiches will forever be locked into our families diet the truth is this is just the tip of the iceberg.
Many are using mustard for everything from salad dressings, marinades and specialty sauces to beef, chicken, rib, and fish preparations.
We are discovering the truly amazing number of different types of mustards available from your standard regular ole yellow mustard to a fine stone ground brown mustard to the exotic, and one of my personal favorites, the Habanero Tangerine Mustard!! This mustard recently won the blue ribbon award at the Napa Valley Mustard Festival in the "fruit class", thats right, mustard was represented at this competition in several classes!! Mustard can be robust, tangy , sweet and hot.
This gives you an idea of the variables that are available to you with this extremely versatile product known simply as "mustard".
Well enough of the obvious, lets talk turkey!, Did I say that out loud?? LOL, well while people have been putting mustard on turkey sandwiches since they started making them you have to think there is something to this, and there is!! If the sandwich goes so well with mustard doesn't it stand to reason that that if you were to marinate or baste your turkey while cooking that it would compliment just the same? The answer..
..
drum roll please..
..
Is a resounding YES!! If you have never had a Turkey or better yet, a Chicken basted with your favorite flavor mustard then you are truly missing out on a culinary delight.
To see a picture of this amazing mouth watering feat at final stages on the grill check out picture at our web site .
Doesn't that look fabulous!! We also love the use of "fine ground" mustard.
This can be found in the spice section of most supermarkets and can be used in a variety of ways.
We like to use it on Beef.
Thats right, Beef, especially on a seven bone roast or even a nice thick New York cut Steak.
We generally season with salt pepper and garlic, then, when no one is looking, generously apply the powdered mustard.
Your friends and family will wonder how did you create such a heavenly taste?? It was simple folks, MUSTARD!! On the seven bone roast, or any other roast, we use salt, pepper, garlic, mustard seed, mustard powder, calloway seed, Rosemary liberally and red wine.
For four or more at the table I recommend a 5lb seven bone roast, must have the bones for best flavor.
Heat a heavy large cast iron pan to med high and add olive oil liberally before searing the roast until evenly browned on both sides.
Pre -heat oven to 350 degrees Fahrenheit, and pour the red wine in, at least 2 cups, while the pan is still very hot and cover same pan with foil and transfer to oven.
The kitchen will smell absolutely fabulous at this point and your guests will think you've been secretly taking a chefs courses at night!! Don't worry it just gets better from here, your going to bake that roast at least three to four hours but there really is no set time, just check for tenderness and the meat pulling away from the bone.
Once the roast is done transfer meat to a serving platter and keep in warm place.
You will be left with a fair amount of succulent drippings.
Skim off the fat with a large spoon and discard.
Now break out a nice dijon mustard like a Grey Poupon and ad a couple table spoons to the drippings.
If desired you can thicken with corn starch or flower but we rarely do, it's better to reduce over medium heat until desired consistency is met.
Serve your roast with fingerling or mashed potatoes with a generous portion of "gravy" you just finished.
A nice vegetable to serve with it is a broccoli and cauliflower medley.
Green salad with a honey mustard dressing is a nice finishing touch.
Your friends or family will RAVE about it!! Are you getting the idea now? Again folks even this is just the beginning.
You really have not lived until you have Salmon prepared with mustard, it's insane! Pork lends itself beautifully to the robust flavor mustard brings, just try it on a pork chop, check it out done at our web site .
We use it in dipping sauces, in eggs of course, why do you suppose potato salad is so popular or deviled eggs?? it's the MUSTARD!! Get to work right away on your own "mustard" creation and please let me know how it turns out! For more ideas on cooking with mustard and bbq sauces please visit our website today at http://www.
mustardchef.
com.
Please feel free to drop us a line from there any time, we would love to hear from you and help any way we can!! OK, now get busy in that kitchen and DON'T FORGET THE MUSTARD!!