Pan Fried Chinese Mustard Dumplings with Miso Ginger Glaze

December 9th, 2011 § 0 comments § permalink

Makes about 20 dumplings

Ingredients

1/2 tablespoon fresh ginger, chopped fine
1/2 tablespoon garlic, chopped fine
1/4 cup scallions, sliced thin
1 cup shredded baby bok choy or Chinese greens (blanched)
2 teaspoons hot Chinese mustard
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon black sesame seeds
1 tablespoon sesame oil
1 tablespoon canola oil
1 package of Dumpling Skins (round not square)

Directions

Place all ingredients in a largebowl (except oils & wrappers) and mix well. Refrigerate about 30 minutes before using. Place 1 round dumpking wrapper on the palm of one hand, place 1 tablespoon of the filling on the center, and fold the round into a half-moon. Using the thumb and forefinger of the other hand pleat the seam closed, making from 5 to 7 pleats. Repeat to form more dumplings until all of the rounds are used. Cover the dumplings with plastic wrap to prevent them from drying out, then repeat with the remaining mixture. In a cast-iron frying pan, heat the oil over high heat. When a wisp of white smoke appears, turn off the heat to medium and allow the dumplings to cook for 3 minutes. Pour 1/2 cup of the water into the pan and allow the dumplings to cook for 7 to 10 minutes, or until the water evaporates. Reduce the heat to low and allow the dumplings to cook for about 2 minutes, or until they are golden brown on the bottom and the skins are translucent on top. To ensure the dumplings cook evenly, move the pan back and forth on the burner to distribute the heat evenly and prevent sticking.

Miso Ginger Glaze

Ingredients

1/2 tablespoon fresh ginger, chopped fine
1/4 cup miso paste
1 tablespoon mirin
1 teaspoon brown sugar

Directions

In a small bowl whisk together all ingredients until a smooth paste is formed. Serve with HOT dumplings.

Sweet Onion Vinaigrette

August 10th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons caramelized onions, chopped fine
¼ cup extra virgin olive oil
1 tablespoon lemon juice
2 teaspoons whole grain mustard
1 tablespoon champagne vinegar
1 teaspoon salt
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
Black pepper

Directions

Whisk together all ingredients until emulsified. Season with salt and pepper to taste and add more or less of any ingredient according to taste preference.

Salsa Verde

August 3rd, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Stewed Squid with Salsa Verde

August 3rd, 2011 § 0 comments § permalink

Serves 6

Ingredients

2-3 tablespoons olive oil
2 teaspoons fresh red chili, chopped
1 teaspoon lemon zest
2 cloves garlic, chopped
1 medium onion, chopped
2 pounds fresh squid, cleaned and sliced thick
6-8 plum tomatoes, chopped
1 cup chickpeas, cooked
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves
2 teaspoons salt
½ cup white wine
Salsa Verde for serving (recipe follows)

Directions

In a large sauté pan, heat the oil, chili and lemon zest. Add the onion and garlic and sauté until semi translucent or about 3-4 minutes. Add the fresh squid and sauté a few minutes. Add the tomatoes, chickpeas and herbs to the mixture and season with salt. Add the wine and bring to boil. Reduce heat to simmer and simmer covered for about 20-30 minutes or until tender. Serve with the salsa verde drizzled over the warm squid with crusty bread.

Salsa Verde
Makes 1 cup

Ingredients

3 tablespoons fresh Italian parsley, chopped fine
1 tablespoon fresh oregano, chopped fine
1 tablespoon fresh mint, chopped fine
2 teaspoons lemon zest
1 teaspoon fresh red chili, chopped fine
1 tablespoon white balsamic vinegar
2 teaspoons wholegrain mustard
½ cup extra virgin olive oil

Directions

In a small bowl whisk together all ingredients and let stand for ten minutes before serving.

Garden Baked Beans

July 22nd, 2011 § 0 comments § permalink

058

Serves 12

Ingredients

2 pounds dry beans or 3 pounds fresh (cranberry, navy, yellow, eye, heirlooms in general are best)
2 sprigs fresh thyme
Olive oil
3 cloves fresh garlic
1 medium yellow onion, chopped
1 red onion, chopped
1 green onion, chopped
2 teaspoons salt
½ cup molasses
1 cup dark amber beer
¼ cup maple syrup
½ cup spicy yellow mustard
1 cup fresh tomatoes, chopped
½ cup fresh chives, chopped fine
½ cup fresh parsley, chopped fine

Directions

If using dry beans, clean and soak the beans overnight submerged in water. For fresh beans or after dry beans have soaked, place the beans in fresh water with the sprig of thyme in a large pan and cook until tender for about 30 minutes. Set aside.

In a large dutch oven pot or heavy bottom pot, with a little olive oil sauté the garlic and yellow, red, and green onions until a little translucent, season with some salt. Strain the beans in a large mixing bowl, reserving the liquid, and mix together with the molasses, amber beer, maple syrup, mustard and tomatoes until well combined. Pour the bean mixture over the onions and mix together well. Pour about 2 cups of the water into the pan; the water should cover the beans by a few inches.

Preheat the oven to about 375 degrees F. Place the pot covered in the oven and bake for about 4-5 hours, making sure to place more water in the pot as it evaporates, mixing as you do this as well. The mixture will start to get thicker and darker. When the beans are very tender for the last hour uncover the beans and turn the heat up to 425 degrees F, stirring every 15 minutes. Taste the mixture at this stage making sure it’s sweet and spicy enough to your taste, then add the fresh herbs and mix well. The final product should be dark, the beans super tender and the juice thick!

Beet Pickled & Herbed Deviled Eggs

June 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.

Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Shrimp Remoulade

June 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the Old Bay Steamed Shrimp

4 tablespoons Old Bay Seasoning
1 cup vinegar
1 cup water
2 pounds shrimp, in shells

For the Remoulade Sauce

1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tablespoons minced garlic
½ cup Creole mustard (such as Zatarain’s)
¼ cup chopped parsley
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
Salt and pepper to taste

Directions

For the Old Bay Steamed Shrimp

In a large pot, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover and steam until tender, about 3-5 minutes. Drain; remove shells.

For the Remoulade Sauce

In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and refrigerate, preferably overnight. A minimum of 4 hours is required for flavors to develop. When ready, remove from refrigerator and adjust seasonings.

Starting with half the Remoulade sauce, gently mix in the whole, peeled shrimp. Add more sauce if necessary – salad should not be saucy. Chill thoroughly. Serve cold, stop crisp butter lettuce or fried green tomatoes.

Recipe adapted from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Carimanolas with Panamanian Salsa Chombo

May 27th, 2011 § 0 comments § permalink

Makes 24

Ingredients

5 cups yucca, boiled and mashed
Vegetable oil
1 tablespoon salt, plus more
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 jalapeno pepper, deseeded and chopped fine
1 green bell pepper, deseeded and chopped fine
1 pound lean ground beef
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh cilantro, chopped fine
2 tablespoons tomato paste (or 1 plum tomato chopped fine)
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1-3 tablespoons hot sauce of choice

Directions

Mix the salt with the yucca and set aside. In a large sauté pan heat a small amount of vegetable oil (about 3-4 tablespoons) on high heat. Add the garlic onions , jalapeño pepper and green pepper and sauté for a few minutes, or until onions are semi translucent. Add the ground beef and continue to sauté until ground beef is fully browned or about 3-4 more minutes. Add fresh herbs. Add the tomatoes or tomato paste and all the spices and hot sauce and cook for an additional 3-4 minutes or until all liquid is cooked out of the beef mixture. Cool beef mixture. Form yucca mash into about 3 inch long circular shapes in the palm of your hand. Place a tablespoon of the beef minute in the middle and form the yucca mash around the beef mixture in the shape of an oval. Make sure there is a tight seal and all beef is in the inside of the yucca mash. Set aside. After all yucca mash patties are made, heat about 2 cups of vegetable oil in a large sauté pan until hot, Place yucca patties in the hot frying pan and fry on each side about 3 minutes each or until golden brown. When browned place on paper towels to drain off excess oil. Serve with Panamanian Salsa Chombo.

Panamanian Salsa Chombo

Makes approximately 2 ½ cups

Ingredients

4-5 Aji Chombo peppers (scotch bonnet peppers), stems removed
½ inch piece of fresh turmeric, peeled and sliced
1 small yellow onion, chopped
½ cup water
1 cup white vinegar
½ cup yellow mustard
2 tablespoons salt

Directions

Place all ingredients in medium saucepan and bring to a boil, reduce the heat and simmer about 15 minutes. Remove from heat and allow to cool. Place in blender and puree until smooth.

Recipe courtesy of Jacques Gautier, Palo Santo

Ger-Nis Mild Curry Seasoning

May 27th, 2011 § 0 comments § permalink

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Curried Cauliflower Yogurt Chicken

May 27th, 2011 § 0 comments § permalink

Serves 4-6

The yogurt in this curry creates a mild and cool flavor, very herbaceous and not too spicy!

Ingredients

Olive Oil
1 tablespoon sesame oil
1 tablespoon coconut oil
2-3 cloves garlic, chopped fine
1 tablespoon ginger, chopped fine
1 serrano chili peppers, deseeded and chopped (optional)
1 medium red onion, chopped coarsely
1 red bell pepper, chopped coarsely
1 ½ cups cauliflower florets
3 medium chicken breasts, sliced in strips
2 medium tomatoes, chopped
1 cup snap peas
2 tablespoon of Ger-Nis Mild Curry (recipe follows)
Juice of 4 limes & zest
¾ cup yogurt
¼ cup fresh cilantro, chopped fine
¼ cup fresh mint, chopped fine

Directions

Heat oils in a large skillet on medium high, add garlic, ginger and chili pepper. Sauté approximately 2 minutes, then add red onion and red bell pepper. Sauté until just tender, approximately 2 more minutes. Add chicken and sauté until chicken is cooked through, about 4 minutes, stirring constantly still on medium high heat. Add the cauliflower florets. Reduce heat to simmer and add tomatoes and curry seasoning as well as lime juice and zest, mix well and cook on low heat for about 3-4 minutes stirring constantly until tomatoes fall apart. Add the snap peas and mix in. Reduce heat again to simmer and add yogurt and mint and cilantro and mix until all yogurt is blended in. Take off heat & Serve over rice or with Indian Naan bread.

Ger-Nis Mild Curry Seasoning

Makes 1 cup

A delicious yet mild curry seasoning that can be made and stored for up to six months in a glass jar for future use!

Ingredients

4 tablespoons ground cumin
4 tablespoons ground coriander
5 tablespoons ground turmeric
2 teaspoons ground mild mustard powder
2 teaspoons ground ginger
1 teaspoon ground mace
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon white pepper

Directions

In a mixing bowl mix together all ingredients place in a jar and store for up to six months!

Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Herbed Lamb Kabobs with Garlicky Mint Yogurt & Mustard Mint Pesto

April 20th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds ground lamb
2 tablespoons red wine vinegar
3 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
Garlicky Mint Yogurt (recipe follow)
Mustard Mint Pesto (recipe follows)

Directions

Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shaped patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

Directions

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Mustard Mint Pesto

Makes about 1 ½ cups

Ingredients

2 cloves garlic, chopped fine
¼ cup almonds, toasted
1 cup fresh mint leaves
½ cup fresh cilantro leaves
2 tablespoons Dijon mustard
½ cup extra virgin olive oil
Salt

Directions

In a blender add the garlic and almonds and pulse until chopped fine. Add the mint and cilantro leaves and the Dijon mustard and blend until the ingredients are pureed. With the blender running slowly add the oil until the pesto is smooth. Let stand at room temperature for about 5 minutes before serving.

Rampatini

April 19th, 2011 § 0 comments § permalink

Makes one cocktail

Ingredients

2 ounces gin
1 ounce dry vermouth
½ ounce pickled ramp juice
Ice
Pickled ramps (recipe follows)

Directions

Shaken: In a shaker combine the gin, vermouth, and ramp juice and ice, shake vigorously. Strain into a martini glass and garnish with pickled ramp

Stirred: In a large glass filled with ice combine the gin, vermouth, and ramp juice and stir gently. Strain into a martini glass and garnish with a pickled ramp.

Pickled Ramps

Makes 1 pound of pickled ramps

Ingredients

1 cup white vinegar
1 cup dry white wine
½ tablespoon Dijon mustard
½ cup sugar
1 tablespoon salt
1 teaspoon of each of the following: mustard seeds, coriander, peppercorns, fennel seeds
½ teaspoon chili flakes
1 bay leaf
1 sprig of thyme
¼ cup fresh parsley leaves
1 pound ramps, cleaned and trimmed (white/reddish parts only-with a hint of green tops)

Directions

In large mixing bowl whisk together vinegar, wine, salt, mustard, sugar, and spices. Add the fresh herbs. Blanch the ramps in boiling salted water for one minute. Place in an ice bath and cool and drain and then place in the brine. Store in a jar or a plastic container refrigerated for 3-5 days.

Traditional Corned Beef and Cabbage

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon stone ground mustard
2 tablespoons fresh thyme, chopped fine
2 tablespoons pickling spices, ground medium
1 tablespoon black pepper, ground medium
1 (3-4 pounds) prepared (brined) corned beef
3 carrots, peeled and chopped coarsely
3 yellow onions, chopped into quarters
8-10 baby potatoes, halved
1 medium cabbage, cut into 8 pieces
2 tablespoons butter, softened

DIRECTIONS

In a small bowl, mix the mustard, thyme, pickling spices, and black pepper. Rub spice mixture onto the corned beef. Place in a large soup pot and add carrots, onions, potatoes, and cabbage. Cover with water and bring to a boil. Reduce heat and simmer for 4-5 hours (or use a crock pot). Take the brisket and vegetables out of the water. Brush with butter and serve.

CORNED BEEF

Make 1 (3-4 pound) Corned Beef

INGREDIENTS

1 (3-4 pound) beef brisket
2 tablespoons yellow mustard seeds
2 tablespoons black mustard seeds
2 tablespoons coriander seeds
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 tablepoon dill seeds
1 tablespoon celery seeds
1 tablespoon fennel seeds
1 tablespoon whole cloves
8 bay leaves, fresh
1 tablespoon fresh ginger
1 small dried chili, crushed
2 cups water
1 cup white vinegar
½ cup sugar
¼ cup salt

DIRECTIONS

Place beef brisked into a large ziplock bag. Mix remaining ingredients in a large bowl until well distributed. Add spice mixture to the bag along with brisket and refrigerate. Flip the bag daily for 2 weeks.

Sweet Maple Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Smutty Nose Baltic Porter (New Hampshire) or any rich porter beer
1 cup malt vinegar
¾ cup brown mustard seeds
3 tablespoons dry mustard
¼ cup maple syrup
2 tablespoons fresh rosemary, chopped fine
2 teaspoons salt
1 teaspoon black pepper

DIRECTIONS

In a medium bowl whisk together beer, vinegar, and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, maple, rosemary, salt and pepper. Blend until a semi coarse yet creamy mustard consistency is formed. Transfer to a small bowl and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of mustard seeds additional.

Lavender-Honey Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 2 cups mustard

INGREDIENTS

1 cup Brasserie Dupont Bière de Miel biologique (Belgium) or any Belgium style honey beer
½ cup malt vinegar
¼ cup black mustard seeds
¼ cup dry mustard
¼ cup honey
2 teaspoons salt
1 teaspoon black pepper
1 tablespoon lavender flowers

DIRECTIONS

In a medium bowl whisk together beer, vinegar and mustard seeds. Let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, honey, salt & pepper. Blend until a creamy mustard consistency is formed. Transfer to a small bowl and stir in lavender and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ¼ cup of dry mustard.

Cherry Spicy Brown Mustard

February 2nd, 2011 § 0 comments § permalink

Makes 3 cups of mustard

INGREDIENTS

1 cup Founders Brewing Company Cerise Cherry Ale (Grand Rapids, Michigan) or any cherry ale
1 cup malt vinegar
½ cup dried cherries, chopped superfine
½ cup whole brown mustard seeds
2 tablespoons dry mustard
1 tablespoon fresh horseradish, grated
2 tablespoons honey
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon caraway seeds

DIRECTIONS

In a medium bowl whisk together beer, vinegar, mustard seeds, cherries, let soak at room temperature for about 4 hours or overnight. Place mixture in a blender and add, dry mustard, horseradish, honey, salt and pepper. Blend until a coarse mustard consistency is formed. Transfer to a small bowl and stir in caraway seeds and season with more salt as needed. We want the mixture a little more on the “loose” side as we are using it for a dipping sauce for the pretzels. To make this into thicker mustard, add ½-1 cup more of mustard seeds. Store in refrigerator.

Apple Mustard Mint Glazed Ham

December 6th, 2010 § 0 comments § permalink

Wine Pairing: Domaine Zind Humbrecht, Riesling Gueberschwihr – Organic 2008, Germany.
This almost perfect German Riesling has smoke and stone notes lached with white peach, apple, and lemon zest. It’s zesty and snappy with a white pepper-tinged finish. It is perfect for this ham! Retails for around $18.

INGREDIENTS

For the Brine

One whole bone in fresh ham, skinned and trimmed, slashes cut, leaving a thin layer of fat
6 quarts water
1 cup sea salt
1 cup light brown sugar
¼ cup fresh mint leaves
1 tablespoon orange zest
2 tablespoon cracked black pepper
1 whole nutmeg, cracked and broken

For the Glaze

1 medium tart apple, peeled and seeds removed
½ cup fresh mint leaves
1 small red onion
½ cup brown sugar
1 tablespoon Dijon mustard
2 tablespoons honey
1 tablespoon salt

For the Spice Rub

3 tablespoons black pepper, cracked medium fine
2 tablespoons sea salt
1 tablespoon olive oil

PREPARATION

Brining

In a large pot, bring all items for brining to a boil, stirring occasionally until all the sugar and salt is dissolved. Cool mixture, and add ham to pot- mixture should completely cover the ham, if it does not than make more brine! Refrigerate for 1 to 2 days, turning the ham a few times. Drain the brine, and let the ham rest on a roasting pan with a rack, allowing the brine residual to drip down into the pan. Pat the ham dry with paper towels.

Glaze

In a blender, blend the apples, red onion, sugar, salt, and the mint. Add the honey and the mustard, and mix well. Set aside, and let rest for at least 30 minutes.

Spice Rub

Pre-heat oven to 375°F.

In a medium bowl, mix up all the spice mix ingredients. Rub mixture all over ham. Place ham in the pre-heated oven, and bake according to weight based on the table below. A 15-pound ham with the bone intact should take a total of 3 to 4 hours. Let the ham bake uninterrupted, and then in the last hour begin the glazing process. Glaze every 10 minutes until entire ham is browned. During the last 10 minutes of cooking, turn the oven temperature up to 425° F, and let the ham get a bit crispy and caramelized.

Herbacious Olives

October 8th, 2010 § 0 comments § permalink

Serves 10

INGREDIENTS

½ cup olive oil
Zest and juice of 2 lemons
¼ cup fresh rosemary, chopped
¼ cup fresh thyme, chopped
½ tablespoon mustard seeds
½ tablespoon fennel seeds
1 teaspoon red pepper flakes
4 cups of mixed olives

PREPARATION

Place all ingredients, except olives, in small saucepan over medium-low heat, until warmed through and herbs and spice flavors have been infused. Pour over olives and, let cool.

Herbacious Olives

Sun-dried Tomato Basil Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
¼ cup fresh basil, chopped fine
2 tablespoons sun-dried tomatoes, chopped fine
1 tablespoon lemon zest
2 tablespoons lemon juice

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. This is an excellent condiment on grilled asparagus, grilled fish and seafood or any sandwich, hot dog or burger.

Fresh Herb Yogurt Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh mint, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped
1 teaspoon cumin
Juice and zest of 1 lemon
¼ cup plain white yogurt
1 fresh red chili, chopped (optional for heat)

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. This is an excellent condiment on grilled meat sandwiches, chicken, steak, ground beef or lamb. Also excellent on grilled vegetables, zucchini, tomatoes and mushrooms.

Herbed Honey Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
2 cloves garlic, chopped fine
Zest and juice of 1 lemon
1 to 2 tablespoons honey (depending on desired sweetness)

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Serve over grilled chicken or fish oron grilled steak sandwiches.

Spicy Thyme Mustard

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

1 cup basic whole grain mustard recipe or store bought whole grain mustard
¼ cup fresh thyme, chopped fine
Juice and zest of 1 lemon
2 cloves of garlic, chopped fine.
1 tablespoon brown sugar
1 tablespoon red hot chili pepper, chopped

PREPARATION

Mix all ingredients in a medium mixing bowl until well combined. Serve over grilled bratwurst, hot dogs or atop a grilled chicken sandwich.

Basic Whole Grain Mustard Recipe

November 12th, 2009 § 0 comments § permalink

Makes 1½ cups

INGREDIENTS

¼ cup black mustard seeds
¼ cup brown mustard seeds
¼ cup yellow mustard seeds
2 teaspoons salt
1 teaspoon sugar
¾ cup cider vinegar
¼ cup water

PREPARATION

In a small, non-metallic mixing bowl, cover the mustard seeds with the sugar, salt, ½ cup of the vinegar and the water and soak covered overnight. Then, with a mortar and pestle pound the mustard seeds until coarse and broken to desired texture. Add remaining vinegar and continue to mix and mash until coarse yet smooth. (A blender or coffee grinder works perfectly as well). Place in a covered jar and refrigerate.

Honey Mustard Herb Barbecue Sauce

November 10th, 2009 § 0 comments § permalink

This is an extremely fresh and very herby recipe that is excellent on chicken and steaks, but it is truly perfection on grilled onions. Our top pairing suggestion is big thick slices of grilled onion with juicy rib eye steaks. This is recommended as a mopping sauce at the end of the grilling process.

Makes 1 cup and takes 10 minutes.

INGREDIENTS

1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, chopped fine
Juice of 2 lemons and zest of 1
1 tablespoon Dijon mustard
1 tablespoon honey
¼ cup olive oil

PREPARATION

Whisk together all ingredients until combined well. Mop over grilled meats and vegetables at the end of the grilling process.

Herbal Honey Mustard Dressing

November 9th, 2009 § 0 comments § permalink

Makes approx ¾ cup

INGREDIENTS

1 tablespoon chopped thyme or lemon thyme
1 tablespoon parsley, chopped
¼ cup champagne vinegar
Juice of one large lemon
2 cloves garlic chopped fine
½ medium shallots chopped fine
2 tablespoons honey
1 tablespoons whole grain mustard
1/3 cup extra virgin olive oil
Salt/pepper

PREPARATION

In a medium glass jar with lid combine all ingredients and shake well.Or In a medium mixing bowl whisk together all ingredients until emulsified well.

Serve with a butter leaf lettuce and red onion salad

Salmon Burger with Mustard Dill Sauce

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb salmon fillet cut in 2 inch cubes
2 cloves chopped garlic
zest of one lemon
juice of 2 lemons
2 T mustard powder
½ cup chopped fresh dill
½ cup chopped fresh dill
salt/pepper
¼ c chopped fresh dill
¼ c chopped fresh chives
¼ c stone ground mustard
¼ c mayonnaise

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

For mustard dill sauce mix ¼ c chopped fresh dill, ¼ c chopped fresh chives and ½ c stone ground mustard with ½ c mayonnaise and mix well. Serve with lettuce, tomatoes and mustard dill sauce.

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