WHISKEY MUSTARD
A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.
Provided by PetsRus
Categories Spreads
Time 20m
Yield 2 1/2 cups approx
Number Of Ingredients 10
Steps:
- Grind the mustard seeds to a powder, I use a coffee grinder.
- In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
- Then add the flour with the cayenne (if using) mix well.
- Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
- Cover and leave overnight.
- Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
- Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
- After opening keep in the fridge.
Nutrition Facts : Calories 752.9, Fat 21.7, SaturatedFat 1.8, Sodium 2801.2, Carbohydrate 90.1, Fiber 11.5, Sugar 61.7, Protein 19.2
PORK CHOPS WITH MUSTARD BOURBON SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a large skillet over medium-high heat, for about 1 minute or until the surface of the pan is uniformly hot. Pat the chops dry, and season the chops on one side with salt and pepper. Add the oil and heat until shimmering. Add the chops seasoned side down and cook until the chops are brown, about 3 to 4 minutes. Add the butter and cook for 1 minute more. Season the top side of the chops, and turn the chops over. Continue cooking until firm and an instant-read thermometer registers 140 degrees F, about 4 to 5 minutes more. Transfer the chops to a plate, tent with foil and set aside to rest.
- Pour off any fat remaining in the skillet. Pull the pan from the heat and carefully add the bourbon. Return the pan to the heat and tip the pan slightly to ignite the alcohol. Cook until reduced by half then add the chicken broth and bring to a simmer, scraping up any browned bits on the bottom of the pan with a wooden spoon. Simmer for 3 minutes, then whisk in the mustard and the cream. Simmer the sauce until it coats the back of a spoon, about 1 to 2 minutes more. Adjust the seasoning with salt and pepper and serve with the pork chops.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE
Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.
Provided by Dave5003
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
- TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander.
- Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
- Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
- Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
- TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.
- In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate.
- Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
- Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
- Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated.
- Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes.
- Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
- TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
- Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked.
- Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender.
- Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste.
- TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy.
- Scatter glazed vegetables over the meatballs and garnish with the parsley.
- Serve with boiled potatoes or rice.
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