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.
CHICKEN THIGHS WITH CREAMY MUSTARD SAUCE
Steps:
- Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
- Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute.
- Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot.
GUINNESS MUSTARD
This comes from the March 2008 edition of bon appetit magazine. DH really liked this mustard on sandwiches. It needs to be refrigerated. The 2 hour cook time is the refrigeration time before use. Other stouts would work in place of the Guinness.
Provided by Kim127
Categories European
Time 2h5m
Yield 3/4 cup, 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together all ingredients in a small bowl until well blended.
- Keep covered and refrigerate for at least 2 hours before use.
Nutrition Facts : Calories 23.3, Fat 0.4, Sodium 146.1, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 0.7
HOMEMADE GUINNESS MUSTARD
A James Martin recipe. Perfect for the ultimate steak and onion sandwich! The cooking time is the time taken for the mustard to thicken. Enjoy!
Provided by English_Rose
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all of the dry ingredients into a food processor and blend until the seeds are roughly crushed. With the motor still running, gradually add the vinegar and blend until well mixed.
- Add the beer and blend briefly.
- Transfer the mustard to a bowl and leave to stand for one hour to thicken, then transfer to sterilised dry jars.
- Cover the surface of each with a disc of waxed paper, waxed side down, and leave until cold.
- Top the cold jars with airtight lids, label and store in a cool dark place.
- The mustard should keep for 3-6 months.
- For Vegetarian use a Vegetarian dark beer.
Nutrition Facts : Calories 276.1, Fat 8.4, SaturatedFat 0.5, Sodium 597.5, Carbohydrate 36.6, Fiber 4.7, Sugar 22.4, Protein 7.9
GUINNESS MUSTARD
Provided by Jeanne Thiel Kelley
Categories Condiment/Spread Beer Mustard No-Cook Fourth of July Low Fat Vegetarian Quick & Easy Low Cal St. Patrick's Day Backyard BBQ Poker/Game Night Chill Low Cholesterol Shallot Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Whisk all ingredients in small bowl to blend. Cover and refrigerate at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
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Reviews 4Estimated Reading Time 3 minsServings 3.5
- Combine all ingredients in a non-reactive bowl or glass jar and allow to sit, covered for 24-48 hours. This lets the mustard seeds and other spices to soften and the flavors to meld.
- If using whole spices they will generally float to the top. When it is time to mix it all up add as many as you can gather of the spices to the food processor first, along with about a quarter cup of the mustard seeds and some liquid. Process until no large chunks of spices are visible and the mixture is almost creamy, about three minutes.
- Add the remaining seeds and liquid and continue to process to your desired consistency, about another two or three minutes.
BANGERS AND MASH WITH GUINNESS ONION ... - A LITTLE AND A LOT
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Servings 4Total Time 1 hr 45 minsCategory BeefCalories 663 per serving
- Prepare Cream Cheese Mashed Potatoes according to recipe instructions Cover and keep warm while making the sausages and onion gravy.
- Heat butter in a large saucepan set over medium heat until melted. Add the onions, Worcestershire sauce, thyme, salt and pepper. Cook, stirring frequently, until the onions are golden brown, about 10-15 minutes.
- Sprinkle the flour over the browned onions and cook, stirring constantly, for 1 minute. Slowly pour in 7 ounces of Guinness, stirring constantly as you pour. Pour in the chicken stock, then add the mustard and bay leaf. Turn the heat up to medium-high and the gravy to a boil, then turn the heat down to medium-low and let simmer for about 30 minutes, stirring frequently.
- While the gravy simmers, set a non-stick skillet over medium-high heat. When the skillet is hot, add the sausages to the pan. Let the sausages cook on one side until browned, about 4 minutes. Turn the sausages over and let brown on the other side.
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