Mustard Caviar Food

MUSTARD CAVIAR

Steps:

• In a small saucepan, bring 1/2 cup rice vinegar, 1/4 cup brown mustard seeds, 1/4 cup yellow mustard seeds, 1/4 cup apple cider vinegar, 1/4 cup sugar, 1/2 tablespoon kosher salt, and 3/4 cup water to a boil over medium-high heat. Reduce heat to low and simmer, stirring often and adding water by tablespoonfuls if mixture is too dry, until mustard seeds are still firm and intact but pop like caviar when bitten into, 45-50 minutes. Remove saucepan from heat and let mustard mixture cool completely. Transfer to an airtight container and refrigerate. Keep chilled in the fridge for up to 2 weeks.

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

SOUTHERN CAVIAR

Steps:

• Whisk together vinegar, oil, and mustard.
• Mix together the beans to garlic.
• Mix the two together and take a bite.
• Adjust seasonings by adding salt and tabasco.
• Mash half the mixture, stir, cover and chill well.
• Drain and serve with tortilla chips.

MUSTARD CAVIAR

Steps:

• Bring all ingredients to a boil over medium high heat in a medium saucepan.
• Reduce heat to low and simmer, stirring often and adding water by tablespoons if mixture is too dry.
• Cook until mustard seeds and still firm and intact and pop like caviar when bitten into, about 45-50 minutes.
• Remove saucepan from heat and let mustard mixture cool completely.
• Transfer to an airtight container and refrigerate.
• Keep chilled in the fridge for up to 2 weeks.