mustard

Get your smokers and grills ready for summer with this classic Carolina mustard bbq sauce recipe from South Carolina. It goes perfectly with pork or grilled chicken.

Carolina Mustard BBQ Sauce Recipe

honey

brown sugar

apple cider vinegar

ketchup

Worcestershire sauce

garlic powder

cayenne

salt

hot sauce

Whisk all of the ingredients together in a large bowl.

Add to a small pot and simmer for 10 minutes. Cool.

Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.

To serve, warm it up in a small pot and get eating!

https://www.youtube.com/watch?v=AWQc_E38P8o

Get your smokers and grills ready for summer with this classic Carolina mustard bbq sauce recipe from South Carolina. It goes perfectly with pork or grilled chicken. This is definitely one of my favorite bbq sauce recipes. Very unique and HUGE on flavor. I always have a bottle of this in the refrigerator for the summer.

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Carolina Mustard BBQ Sauce Recipe - How to Make Carolina Mustard BBQ Sauce

Ingredients

¾ cup yellow mustard
½ cup honey
¼ cup brown sugar
½ cup apple cider vinegar
2 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Pinch or more of cayenne
½ teaspoon salt
Dash of hot sauce

Instructions

Whisk all of the ingredients together in a large bowl.
Add to a small pot and simmer for 10 minutes. Cool.
Pour into a jar and cover. Refrigerate at least one day to let the flavors mingle.
To serve, warm it up in a small pot and get eating!

Get the full printable recipe with further notes and discussion at https://www.chilipeppermadness.com/chili-pepper-recipes/sauces/south-carolina-mustard-barbecue-sauce/

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Carolina Mustard BBQ Sauce - Chili Pepper Madness

Roasted Cornish Hen with Mustard Seed Topping recipe | Epicurious.com

Cornish hen

olive oil

Dijon-style mustard

mustard seeds

rosemary

garlic clove,

dry white wine

chicken broth

Store-bought salad dressings are an automatic shortcut for many cooks. But with their sweeteners and stabilizers, they aren't worthy of a well-made salad, whether your tastes run to iceberg and romaine or mizuna and mesclun. And — revolutionary notion ahead — they aren’t really more convenient than a basic vinaigrette like this one, made in big batches from real ingredients, which can also live happily and indefinitely in your refrigerator door.

Mustard-Shallot Vinaigrette

shallot, minced

white wine vinegar

Dijon mustard

black pepper

extra-virgin olive oil,

In a container with a tight lid, preferably a glass jar, combine shallot, vinegar and mustard. Close tightly and shake well to mix. Add salt and pepper, and shake again.

Add olive oil 1/3 cup at a time, shaking very well after each addition, until smooth and emulsified (you may want to wrap a kitchen towel around the container, just in case). Taste and add more olive oil, 1/4 cup at a time, if dressing is too tart.

Use immediately or refrigerate up to 3 weeks. The chilled olive oil will form a lump, so remove from refrigerator 30 minutes before using to allow it to liquefy. Shake well before serving to re-emulsify.

Cooking chicken breasts can be tricky, especially the “skinless-boneless” kind. No matter if they are pan-fried or grilled, they are apt to be dry if left to cook even a minute too long. This recipe borrows a Chinese technique called velveting that guarantees a moist chicken breast. A simple marinade made with egg white and cornstarch is the solution. Usually the chicken is cut into strips or cubes, but small chicken breasts or cutlets can be prepared the same way for Western-style dishes. Here, an assertive mustard sauce pairs nicely with the tender meat. Serve with boiled potatoes and crisp watercress, or stir-fried spinach.

Velvet Chicken Breast With Mustard Sauce

chicken

Salt and pepper

cornstarch

horseradish

crème fraîche

butter oil

thyme leaves

chives

Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick. (If using larger breasts, slice them into 1/2-inch-thick cutlets.) Season generously on both sides with salt and pepper.

Velvet the chicken: In a medium-size mixing bowl, whisk egg whites until frothy, then whisk in cornstarch until lump-free. Add chicken breasts and coat well with cornstarch mixture, then cover and marinate for 30 minutes. (Chicken may also be marinated several hours ahead and refrigerated.)

Meanwhile in a small mixing bowl, stir together Dijon mustard, whole-grain mustard, dried mustard, horseradish and crème fraîche. Set aside.

Put butter or oil in a skillet over medium heat. Lay chicken breasts in the pan and sauté very lightly for 30 seconds a side without browning. Remove breasts and blot on paper towels. Discard remaining oil and wipe pan.

Return skillet to stove and add mustard and crème fraîche mixture and chicken broth. Whisk together to make a thin sauce and bring to a gentle simmer. Add breasts and simmer for 1 minute, then turn breasts over, cover pan and simmer for 2 minutes. Turn off heat and leave covered for 1 or 2 minutes more, until meat is firm to the touch.

Transfer breasts to a warm platter. Bring sauce to a boil, add chopped thyme  and reduce until slightly thickened. Spoon sauce over breasts, sprinkle with chives and serve.

The Original Baked Spam

cn SPAM Luncheon Meat (12 oz)

Water

ts Prepared mustard

Cloves

Sugar

ts Vinegar

Pickled Mustard Green is a really important ingredients for many yummy Chinese dishes and it is very popular in Chinese cuisine.

Pickled Mustard Green Recipe

mustard greens

water

airtight glass jar

Sichuan peppercorn seeds

Separate the mustard green or cut into large chunks and rinse in running water. Discard any dirt leaves.

Lay the washed mustard greens in a clean gridiron or anything similar to dry the water. Turn over several times and make sure that there is no water on the surface. I would suggest air-drying for around 12 hours until the leaves begins to wither.

Prepare the glass gar: wash the gar with boiling water and then set aside to drain.

Transfer the withered mustard green in a large bowl. Rub the leaves with salt until they are totally withered and begin to loose water. Transfer the mustard green leaves in the glass jar.

Place 1 teaspoon of Sichuan peppercorn seeds and remaining salt in the jar. Pour water to soak all the leaves. Use a weigh to make sure the mustard greens are soaked in water.

Cover the jar completely, move to shade place and wait for 7 to 15 days until the water becomes bright yellowish green (the time is based on room temperature, the warmer, the shorter).

Taste it to see whether it is ready. The well- picked mustard green should be salty and slightly sour.

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

kosher salt

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

Kosher salt

garlic cloves, thinly sliced

cayenne pepper

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

thyme

unsalted butter

Flaky sea salt

11"-

Bon Appétit

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors. And that whole “added value” thing? Oh, it’s just a little nothing of a condiment we dreamt up featuring charred scallions! and pickled jalapeños! It’s the perfect antidote to all that rich, oozy cheese.

Grilled Cheese

scallions

jalapeños

bread

mayonnaise

sharp cheddar cheese,

American cheese

Dijon mustard (optional)

There's the grilled cheese you made when you were eleven years old...and then there's this guy. To get that evenly golden brown, supremely crisp bread and a molten cheesy interior, you'll start your sandwich (slathered in mayo, obviously) in a cold nonstick skillet, then heat it up slowly and gently. And that whole “added-value” thing? Oh, it’s just a little nothing of a bonus add-in we dreamt up featuring charred scallions and pickled jalapeños. It’s the perfect spicy, bright antidote to all that rich, oozy cheese.

Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high until shimmering. While oil heats up, trim green parts of 12 scallions so they fit in skillet. Add scallions to skillet (hairy bits still attached; we’ll discard them later on) and toss to coat in oil. Season with salt and pepper and cook, undisturbed, until deeply charred, about 4 minutes. Toss and continue to cook, tossing occasionally, until softened and charred all over, 2–3 minutes longer. Transfer scallions to a cutting board and let cool; reserve skillet.

Trim and discard hairy ends of scallions, then chop crosswise into ½" pieces. Transfer to a small bowl. Finely chop ⅓ cup pickled jalapeños. Transfer to bowl with scallions and toss to combine.

Arrange 4 ½"-thick slices country-style bread on cutting board. Spread 1 Tbsp. mayonnaise on one side of each slice.

Using a vegetable peeler, shave 4 oz. cheddar cheese into long ribbons.

Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Top cheese with scallion-jalapeño relish.

Arrange 2 slices of American cheese over relish. Close sandwiches with remaining 2 slices of bread (mayonnaise side up).

Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.

Mix ¼ cup whole-grain mustard and 2 Tbsp. Dijon mustard (if using) in a small bowl.

Cut grilled cheese sandwiches in half. Serve with mustard alongside for dipping.

This Bacon Wrapped Pork Loin is seasoned with brown sugar and mustard, wrapped in bacon, then baked to perfection. Served with a simple white wine sauce, this recipe is easy enough for a weeknight but impressive enough to serve to special guests.

Bacon Wrapped Pork Loin

(50 grams) packed brown sugar

garlic (minced)

bacon

pepper

butter

parsley

Preheat oven to 375 degrees F (190 degrees C).

In a small bowl combine the brown sugar, mustard, garlic and rosemary. Set aside.

Season the pork loin with salt and pepper. Brush the pork with reserved mustard sauce and place in an oven-going skillet or baking pan.&nbsp; Lay the bacon slices crosswise over pork loin overlapping them slightly.&nbsp; Tuck ends of bacon under pork loin.&nbsp; Pour the 3/4 cup of chicken broth into the pan.&nbsp;

Bake for 1 hour and 15 minutes or until the internal temperature of the pork loin reads 145 degrees F.&nbsp; Remove from the oven then remove the pork loin from the pan and let rest for 15 minutes before serving.&nbsp;&nbsp;

Meanwhile make the white wine sauce. In a medium sauce pan (or the pan you baked the loin in) combine the broth, wine and drippings. Bring to a boil over high heat and cook for 10 minutes. Remove from heat and stir in butter and parsley. Serve with the meat.

Rémoulade Sauce recipe | Epicurious.com

tarragon vinegar

Tabasco sauce

drained tiny capers, chopped

flat-leaf parsley

scallion (3 inches of green left on), very thinly sliced

Salt and black pepper,

N/A black pepper

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Leeks in Vinaigrette

shallot,

½ garlic clove, finely grated

Sherry vinegar or red wine vinegar

½ teaspoon finely chopped fresh thyme

sugar

Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring knife should go all the way through with no resistance), 15–20 minutes. Transfer to paper towels to drain; let cool.

Whisk shallot, garlic, vinegar, Dijon and whole grain mustards, thyme, and sugar in a small bowl. Gradually whisk in oil and 1 Tbsp. water; season vinaigrette with salt and pepper.

Halve leeks lengthwise and arrange on a platter, cut side up; drizzle with vinaigrette and let sit at least 10 minutes before serving.

DO AHEAD: Leeks can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

In this chicken cutlets recipe, if you cut them into smaller pieces before breading, they're parmesan nuggets--the guilt-free kind.

Parmesan Chicken Cutlets

all-purpose flour

eggs

panko (Japanese breadcrumbs)

Parmesan

mustard powder

salt and black pepper

olive oil, divided

lemon, halved

If you cut the chicken into smaller pieces before breading, they’re nuggets—the guilt-free kind.

Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.

Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere.

DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.

Heat 6 Tbsp. oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 Tbsp. oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel–lined plate and season with salt. Serve with lemon.

Essentially Detroit style coney dogs consist of a steamed hotdog with a natural casing nestled into a soft bun and is topped with seasoned (no-bean) beef chili, yellow mustard and finely diced white onion. Yields 8 coney dogs in about 40 minutes.

Detroit-Style Coney Dogs

beef

white onion

garlic,

chili powder

kosher salt, more or less to taste

cumin

paprika

smoked paprika

onion powder

(15 tomato puree

yellow prepared mustard (to taste)

(of 8) hot dog buns

yellow mustard,

white onion,

Place the ground beef, onion and garlic into...

Place the ground beef, onion and garlic into a medium pot or dutch oven. Cook over medium heat, using a wooden spoon to break up the meat into very small crumbles.

Once the meat is fully cooked (do not...

Once the meat is fully cooked (do not drain off fat) add in the spices, sugar, tomato puree and mustard and stir to combine. Reduce the heat to low, cover and simmer for 30 minutes stirring occasionally.

Then uncover, stir and simmer for an additional...

Then uncover, stir and simmer for an additional 10 minutes to thicken the chili.

Prepare the eight hot dogs until warmed through-out....

Prepare the eight hot dogs until warmed through-out. Serve the hot dogs in warm hotdog buns and top with desired amount of chili, yellow mustard and minced white onion.

Chhaunk, the addictively crunchy fried herb-and-spice mixture on these tangy yogurt sandwiches, also makes a fantastic topping for grilled steak or nachos.

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