BEST MUSTARD EVER
Provided by Alton Brown
Categories condiment
Time 1h16m
Yield about 1 1/4 cups
Number Of Ingredients 10
Steps:
- In a small, microwave-proof bowl whisk together the dry mustard, brown sugar, salt, turmeric, paprika and garlic powder. In a separate container, combine the pickle juice, water and cider vinegar and have standing by. Place the mustard seed into a spice grinder and grind for a minimum of 1 minute, stopping to pulse occasionally. Once ground, immediately add the mustard to the bowl with the dry ingredients and add the liquid mixture. Whisk to combine. Place the bowl into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.
MUSTARD - STADIUM STYLE BROWN
Incredably simple, and tasty, my family uses this mustard for anything that you use mustard on, eggs, sandwichs, Brats & Burgers.
Provided by Chef David Marional
Categories Low Cholesterol
Time 15m
Yield 25 tablespoons, 25 serving(s)
Number Of Ingredients 5
Steps:
- put mustard seeds and beer in a non-reactive bowl and let stand overnight.
- pour into a food processor and pulse several time to break up the seeds. then run the processor until the seeds are ground up to the size you prefer(the bigger the seed pieces, the greater the heat).
- add the rest of the ingredients to the food processor and blend completely, please note, this should be thicker than yellow mustaed, but not much. Store in a squeeze bottle in the refirgerator. Enjoy with grilled brats (family favorite).
Nutrition Facts : Calories 70, Fat 3.1, SaturatedFat 0.2, Sodium 36.1, Carbohydrate 8, Fiber 1.6, Sugar 4.4, Protein 2.8
BALLPARK MUSTARD
Steps:
- Whisk together mustard powder and pickle vinegar until smooth. Let the mixture sit for 10 minutes so flavors have time to develop. Season to taste with salt and pepper. Stir in roasted garlic paste. Transfer to a jar and refrigerate.
ROASTED SALMON GLAZED WITH BROWN SUGAR AND MUSTARD
This is what we call around here a no-recipe recipe, the sort of meal you can cook once off a card and you'll know it by heart: salmon glazed with brown sugar and mustard. The preparation could not be simpler. Heat your oven to 400. Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets. Place them skin-side down on a lightly oiled, foil-lined baking sheet, slather the tops with the mustard and brown sugar glaze and slide them into the top half of your oven. They ought to be done in 12 minutes or so, and they pair beautifully with simple braised greens.
Provided by Sam Sifton
Categories dinner, easy, for one, for two, lunch, quick, weekday, weeknight, main course
Time 15m
Yield Number of servings vary
Number Of Ingredients 4
Steps:
- Heat your oven to 400 degrees.
- Make a mixture of Dijon mustard and brown sugar to the degree of spicy-sweetness that pleases you. Salt and pepper the salmon fillets.
- Place the salmon fillets skin-side down on a lightly oiled, foil-lined baking sheet. Slather the tops of the fillets with the mustard and brown sugar glaze and slide them into the top half of your oven. Roast for about 12 minutes, then serve.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 8 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
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