I performed that dreaded task of cleaning out the refrigerator yesterday, and discovered no less than eight jars of mustard lurking about.
Being a sucker for the yellow stuff, I pick up a new flavor whenever I visit a gourmet grocery. I found hot mustards, brown mustards, grainy mustards, pale ale mustard and hot sweet mustards.
So I set about figuring what to do with these flavorful condiments. They aren’t just for hot dogs, you know.
*Try brown mustard as a seasoning for a tomato juice cocktail;
*Add a heaping tablespoon of pale ale mustard to your favorite chili recipe – I learned this tip at a cooking school I attended several years ago;
*Enhance the flavor of cream or tomato or vichyssoise with a dab of Dijon mustard;
*Smear a herbed mustard on pork chops, chicken breasts or steaks before roasting or grilling;
*Add course mustard to your salad dressings for a little kick;
*Whisk mustard into buttermilk and use it as a marinade for a new twist on Southern-fried chicken;
*Swirl any mustard into sour cream or yogurt for a fast dip for raw vegetables;
* Dunk steamed shrimp into a mixture of half mayonnaise and hot mustard;
* Mix grainy mustard with a dab of sour cream and mayo for a delicious sauce for pork medallions.