[CH] Pepper and Mustard Recipes, at last
saundrah@mindspring.com
Wed, 11 Aug 1999 15:37:24 -0500
>Does anyone feel like posting any of the following recipes that
>appeared in a recent issue (April 1999) of Chile Pepper magazine?
>
>1. Traditional Chinese Mustard Sauce
>2. Hot Pepper Mustard Vinaigrette
>3. English Red Mustard
>4. Ragin' Cajun Mustard
Sorry folks for being so late with my promise to post the recipes. I have
finally gotten this semester behind me (only hours ago took my last final)
and so here they are. Straight out of Chile Pepper Magazine, and I haven't
tried any of them.
Traditional Chinese Mustard Sauce
Yield: 1/4 cup
This mustard is great on egg rolls or cold roast pork, but the
sinus-clearing sauce will lose its potency in about a day.
1/4 cup mustard flour (Oriental Blend)
1/4 cup cold water
A few drops of sesame oil
#1 Mix mustard flour with water to make a thin sauce. You may vary the
amount of water to change the texture to your liking. Let stand for twenty
minutes.
#2 Stir in sesame oil. Store in the refrigerator.
Hot Pepper Mustard Vinaigrette
Try this recipe over a salad of grilled chicken, avocado slices, spinach and
red onion.
2 tablespoons hot pepper mustard
1 tablespoon freshly squeezed lime juice
1/4 cup white wine vinegar
1/2 cup olive oil
Salt and pepper to taste
#1 Combine all ingredients in a glass jar. Cover and shake well.
English Red Mustard
Yield: 1/2 cup
4 tablespoons cracked brown mustard seed
2 tablespoons mustard flour
1 teaspoon salt
3 small dried red peppers of any variety (or 1 tablespoon dried cayenne
pepper)
1/ 4 cup cold water
1/4 cup cold beer
#1 In a glass or pottery bowl, blend the mustard seed, mustard flour and
water. Let stand for twenty minutes.
#2 Add the remaining ingredients, then store in the refrigerator, covered,
for 48 hours. The mustard will seem watery at first but will "setup." Do not
jar the mustard for at least 2 days, to let the consistency stabilize. Stir
well.
Ragin' Cajun Mustard
Yield: 2 cups
This recipe comes from Making Really Great Mustard, by Jan Roberts
Dominiguez, available through the Mount Horeb Mustard Museum.
3/4 cup yellow mustard seeds
1/2 cup distilled vinegar
1/2 cup dry sherry
1 tablespoon green peppercorns in vinegar, drained
2 cloves garlic, minced
2 to 3 teasponns Louisiana Spice Mix, commercially prepared or homemade
#1 In a non-alumunum pot or jar, combine the mustard seed, sherry, vinegar,
peppercorns and garlic; cover and soak for 36 to 48 hours, adding additional
vinegar and sherry (in correct proportions) if necessary to maintain enough
liquid to cover the seeds.
#2 Scrape the soaked mixture into a food processor. Add the Louisiana Spice
Mix and process until the mustard turns from liquid and seeds to a creamy
mixture, flecked with seeds. This takes about 3 to 4 minutes.
#3 Add additional vinegar and sherry (in correct proportions), as desired to
create a nice creamy mustard. It will thicken after standing.
I like the "in correct proportions" part, sounds like they are trying to
make sure no one gets drunk off the mustard. So here are the four recipes
that were requested, if there was anything else I missed let me know.
Saundra