Tarragon Mustard Seed Rub Food

TARRAGON-MUSTARD SEED RUB

Steps:

• Grind all ingredients in a spice grinder until no whole peppercorns remain.

SANDWICH RYE BREAD FOR BREAD MACHINES

Steps:

• Put ingredients in the bread machine in the order listed. Use the whole wheat cycle.

LEMON AND MUSTARD SEED CHUTNEY

Steps:

• Place chopped lemons in bowl and sprinkle with salt.
• Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
• In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
• Place pan over high heat and bring to a boil.
• Reduce heat to low, cover and simmer for 50 minutes.
• ,or until lemons are soft.
• Remove pan from heat.
• Ladle chutney into clean, warm jam jars.
• Seal and label, store in cool dark place until ready to use.

5 STEAK RUBS FOR GRILLING

Steps:

• for each rub:.
• combine all ingredients in a spice or coffee grinder until well ground.
• rub on any type of steak 2 hours prior to grilling.
• store extra rub in a container in a dry spot.

TARRAGON MUSTARD

Steps:

• Combine the port, vinegar, mustard seeds, shallots and garlic in a medium saucepan and bring to a simmer over low heat. Simmer for 30 minutes, stirring occasionally. Remove from the heat and set aside to cool.
• Transfer the mustard seed mixture to a blender and add the chili powder, ginger, salt and mustard oil. With the blender running on low speed, add 1/2 cup water and blend, adding a little more water if the mustard is too thick. Add the olive oil in a slow, steady stream until well-blended.
• Transfer to a bowl and stir in the tarragon.
• Store in a tightly-covered container in the refrigerator for up to one week.