Recipes by Tammy Algood | Food styling by Cynthia Kent | Photographs by Robin Conover
We’re all ready for some sunshine, right? So muster up all the mustards in your fridge and on your shelves because mustards are like sunshine for your mouth! These recipes call for a variety of mustards — from humble yellow to the fanciest Dijon — in ways sure to brighten your days … whether it’s sunny out or not.
- ½ cup + 1 tablespoon olive oil
- 3 tablespoons white or champagne wine vinegar
- 1 tablespoon Dijon mustard
- 1 small garlic clove, peeled and minced
- ½ teaspoon onion salt
- ¼ teaspoon black pepper
- In a jar with a tight-fitting lid, add the oil, vinegar, mustard, garlic, salt and pepper. Cover and shake well to emulsify. Use immediately or refrigerate until ready to enjoy.
- ½ cup + 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon stone ground or Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon black pepper
- In a jar with a tight-fitting lid, add the oil, vinegar, mustard, salt, thyme and pepper. Cover and shake well to emulsify. Use immediately or refrigerate until ready to enjoy.
- ½ cup stone ground, yellow, Dijon or honey mustard
- ¼ cup pure maple syrup
- In a small bowl, whisk together the mustard and syrup until well blended. Use immediately or cover and refrigerate up to 3 days. Bring to room temperature before using.
- 1 (1-pound) bologna log
- ¼ cup firmly packed light brown sugar
- 2 tablespoons mustard of your choice (spicy, stone ground, honey, Dijon or yellow)
- Preheat the smoker to 225 degrees. Meanwhile, score the bologna log with a sharp knife, being careful not to cut it too deep. In a small bowl, whisk together the sugar and mustard. Rub all over the bologna, getting into the cut crevices. Place the bologna in the smoker for 3 to 3½ hours. Slice and enjoy. Refrigerate any leftovers.
- ½ cup unsalted butter, softened
- 2 tablespoons Dijon, stone ground or honey mustard
- 1 tablespoon fresh minced parsley
- 1 tablespoon + 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- With a fork, mash together the butter, mustard, parsley, lemon juice, salt and pepper in a medium bowl until well blended. Transfer to a sheet of waxed paper. Roll the butter mixture into a log and refrigerate at least 1 hour.
- Note:
- This butter log can be covered in heavyduty aluminum foil, labeled and frozen for up to 1 month. Thaw in the refrigerator overnight before using or simply slice off the amount needed while the butter is still frozen
- ½ cup unsalted butter, cold and cut in pieces
- 2 cups grated Swiss cheese
- 1 cup all-purpose flour
- 1 egg yolk
- 3 tablespoons honey mustard
- 2 teaspoons dry mustard
- 1 teaspoon salt
- ¼ heaping teaspoon black pepper
- Place the butter and cheese in the bowl of a food processor and blend until not quite smooth. Add the flour, egg yolk, honey mustard, dry mustard, salt and pepper. Pulse until just combined.
- Place 2 sheets of waxed paper on the countertop and evenly divide the dough between each sheet. Roll each into a log, then wrap in aluminum foil. Freeze for 2 hours.
- Position the racks to the upper and lower part of the oven and preheat to 350 degrees. Generously grease 2 baking sheets.
- Cut each log into ¼-inch slices and place 1 inch apart on the sheets. Bake 16 minutes, switching the sheets halfway through baking. When golden-brown, remove from the oven and transfer to a rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
- 4 pounds chicken wings
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon onion or garlic powder
- ½ teaspoon paprika
- 6 tablespoons unsalted butter
- ⅓ cup hot sauce
- ¼ cup spicy mustard
- Blue cheese dressing for dipping
- Preheat the grill to medium-high or 375 degrees. Meanwhile, place the wings in a large zip-top bag and add the cornstarch, salt, pepper, onion powder and paprika. Seal and shake to evenly coat. Transfer directly to the grill and cook 35 minutes or to 170 degrees, turning halfway through.
- In a small saucepan over medium-low heat, combine the butter, hot sauce and mustard. Cook, stirring occasionally until the butter melts and the sauce is well blended.
- Transfer the wings to a large bowl and add the sauce. Toss to evenly coat with tongs and return to the grill. Cook 15 minutes longer or until the sauce sets. Let cool 5 minutes before serving warm with blue cheese dressing.
Tips & Tricks
Keep a ballpark of mustards in your fridge. The shelf life is extremely long, and you’ll like having different flavors available for different recipes.
Mustard is the most popular condiment served at ballpark concession stands. White mustard seeds are used to make yellow mustard. The distinctive color comes from turmeric. Spicy mustards are made from brown mustard seeds.
Dry mustard is a blend of different colored seeds.
Prepared mustard comes from a crushed seed in the Cruciferae family.
The mustard plant has some not-so-surprising relatives such as radishes and horseradish.
After the husk is removed, it is finely ground into powder.
When you hear the phrase, “Put some mustard on the ball!” it means to put some power in the throw.
Ask Chef Tammy
Roger asks, “Are cayenne pepper and red pepper the same thing? I have both and honestly can’t tell the difference.”
Roger, yes they are the same thing. Some companies will label theirs red pepper, but the cayenne chile is the basis of both after it is dried and then ground into powder. Store it in the refrigerator to extend the shelf life.
Celeste writes, “What spirit should I use when making a hard sauce? I have my grandmother’s recipe, but it just lists liquor.”
Celeste, you have several spirit options when making hard sauce. Rum, brandy or whiskey are the usual selections. I have used all of them at some point and prefer brandy. In England, hard sauce is commonly called brandy butter.
Email your cooking questions to Tammy Algood: talgood@tnelectric.org.
