The wonders of cooking with mustard

I know what you’re thinking, what else can you do with mustard than spread it on a hamburger or hot dog? Well, the answer is simple. While the traditional use of mustard for hot dogs, hamburgers, and sandwiches will forever be a part of our families’ diets, the truth is that this is just the tip of the iceberg. Many are using mustard for everything from salad dressings, marinades, and specialty sauces to preparations for beef, chicken, ribs, and fish.

We’re discovering the truly amazing amount of different types of mustards available, from your run-of-the-mill yellow mustard to fine stone-ground brown mustard to exotic, and one of my favorites, Mandarin Habanero Mustard! This mustard recently won the blue ribbon award at the Napa Valley Mustard Festival in the “fruit class”, that’s right, mustard was represented in this competition in multiple classes! Mustard can be robust, sour, sweet and pungent. This gives you an idea of ​​the variables that are available to you with this extremely versatile product known simply as “mustard.”

Ok, enough of the obvious, let’s talk about turkey! Did I say that out loud? LOL, well, even though people have been putting mustard on turkey sandwiches ever since they started making them, you have to think there’s something to this, and there is! If the sandwich goes so well with the mustard, doesn’t it stand to reason that if you were to marinate or baste the turkey as you cook it, it would complement it just as well? The answer….drum roll please….is a resounding YES!! If you’ve never tried a turkey or, better yet, a mustard-drizzled chicken of your favorite flavor, then you really are missing out on a culinary delight. To see a picture of this amazingly delicious feat in the final stages on the grill, check out the picture on our website. Doesn’t it 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. That’s right, beef, especially in a seven bone roast or even a nice thick cut New York steak. We usually season with salt, pepper and garlic, then when no one is looking we liberally apply the mustard powder. Your friends and family will wonder how you created such a heavenly flavor? It was simple people, MUSTARD!

In the seven-bone roast, or any other roast, we use salt, pepper, garlic, mustard seeds, mustard powder, Calloway seeds, plenty of rosemary, and red wine. For four or more at the table I recommend a 5lb seven bone roast, you must have the bones for the best flavor. Heat a large heavy cast iron skillet over medium high heat and add plenty of olive oil before browning the roast until evenly browned on both sides. Preheat oven to 350 degrees Fahrenheit and pour in red wine, at least 2 cups, while pan is still very hot and cover same pan with foil and transfer to oven.

The kitchen will smell absolutely fabulous right now and your guests will think you’ve been taking secret chef courses for the night! Don’t worry, it just gets better from here, you’re going to bake that roast for at least three to four hours, but there’s really no set time, just check to make sure it’s tender and the meat falls off the bone. Once the roast is done, transfer the meat to a serving platter and keep in a warm place. You will have a good amount of succulent drops left. Skim off the fat with a large spoon and discard. Now scoop out some good dijon mustard as a gray spoon and add a couple of table spoons to the drippings. If you wish you can thicken with cornstarch or flower but we rarely do it, it is better to reduce to medium heat until the desired consistency is achieved. Serve your roast with fingerlings or mashed potatoes with a generous dollop of “gravy” that you just finished. A good side vegetable is a mixture of broccoli and cauliflower. The green salad with a honey mustard dressing is a nice finishing touch. Your friends or family will LOVE IT!!

Are you getting the idea now? Again folks, even this is just the beginning. You really haven’t lived until you have Salmon prepared with mustard, it’s crazy! Pork lends itself wonderfully to the strong flavor that mustard brings, just try it on a pork chop, check it out on our website. We use it in dipping sauces, in eggs of course, why do you suppose potato salad is so popular or deviled eggs? is the MUSTARD!! Get to work right away on your own “mustard” creation and let me know how it turns out!

For more ideas on how to cook with mustard and barbecue sauces, visit our website today at http://www.mustardchef.com. Feel free to write to us from there at any time, we’d love to hear from you and help you in any way we can! OK, now get to work in that kitchen and DON’T FORGET THE MUSTARD!!