The CookingBites recipe challenge: mustard

[Herbaceous]

I have an entry planned and underway right now!

 

[SilverSage]

Hot whole grain mustard: Recipe - Spicy Mustard

 

[Herbaceous]

Ok, first entry from me: Pulled pork sandwiches

I’ve made these before, and they really are good - they remind me of summer.

 

[SilverSage]

View attachment 121364

Curry Chicken Salad

I just love Trader Joe's Curry Chicken Salad. I was looking for a copycat recipe on the WWW and cobbled together my own.
I make this often! If I have leftover cooked Chicken, it's gonna wind up as a Salad of some sort.
I like the warm spices in it. The Dijon Mustard gives it that little bit of bite to counter the Mayonnaise.
I haven't tried Dried Cranberries in place of the Raisins, YET! Maybe some diced fresh Apple would be nice too ...

I have a curried chicken salad recipe I've been making for decades (maybe since the 1980's). It doesn't qualify for this contest because there is no mustard, but it does have apples, grapes, and dried currants in it. It's fabulous - I'll post the recipe in the right place if you're interested.

 

[TastyReuben]

Oh, the mustard recipes are…squirting in, I love it! As I’m wont to say when ordering a dog at the ballpark, “More mustard, please!”

 

[kaneohegirlinaz]

I have a curried chicken salad recipe I've been making for decades (maybe since the 1980's). It doesn't qualify for this contest because there is no mustard, but it does have apples, grapes, and dried currants in it. It's fabulous - I'll post the recipe in the right place if you're interested.

Always interested in a new recipe!!!

 

[Morning Glory]

Wasabi Deviled Eggs

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I could eat the entire platter of Deviled Eggs!!!
I do make this version pretty HOT.

May I ask what type of wasabi you are using? Wasabi in itself
Is not mustard. I am assuming you used 'wasabi mixed with mustard' product?

Edit: sorry, I think others picked up on this in the recipe thread and you answered.

 

[badjak]

I ground the seed first part of my mustard experiment his morning in pestle and mortar.

This is a bit more tricky than with the unsoaked seeds, also because the volume is larger (as expected)
Unexpected is that I also ended up with more mustard

Maybe to blame on evaporation.

I added extra vinegar (same amount to both) as they were a bit dry.

Then extra again to the soaked seeds.

Not much taste difference (yet) but both are very strong!

To be continued

 

[karadekoolaid]

This maybe a kitchen myth, but I was told years ago that water (or beer) will allow the mustard to achieve maximum "heat", whereas vinegar will kill the heat.
I suppose I should really investigate to see if this is true.

 

[SandwichShortOfAPicnic]

Need a bit of the proper stuff for later so I’ve just mixed up some English mustard. I didn’t use my usual method because the instructions on the side of the Colmans Mustard powder tin were so simple and state as karadekoolaid said that water is the key.

In-spite of the mustard powder being old I can confirm it’s still nose searingly hot
Tbh it was so simple and effective I don’t think I’m going to bother with my usual more complicated method again!

Pic from before but it looks the same so
I use cooled boiled water so it’s reasonably sterile although what could live in this stuff I can’t imagine

I will be finding a smaller pot soon because it is STRONG so I don’t need to make as much as I have been.
Also it lasts forever and because it contains double the amount of mustard as the regular weedy stuff and has no wheat or other bulking agents or gums (or sulphites) it can where it’s thin (like around the lid) start to dry out like mustard flour does.
That’s not a problem it’s just not aesthetically pleasing!

Now to wait for my eggs to come up to room temp to make the mayo the mustard is intended for

 

[msmofet]

Ms. Mofet's Swedish Meatballs

 

[badjak]

This maybe a kitchen myth, but I was told years ago that water (or beer) will allow the mustard to achieve maximum "heat", whereas vinegar will kill the heat.
I suppose I should really investigate to see if this is true.

Pretty darn hot with vinegar....

But I can feel a next experiment coming up

 

[Morning Glory]

I've got loads of ideas as usual but my back is really playing up. I can only stand up for a few minutes before pain sets in. So cooking anything is a bit of an ordeal right now.

But we need more entries everyone! Mustard is such a versatile ingredient and don't forget that includes mustard seeds (much used in Indian cooking).

Ideas I have include a chicken dish, a roast potato recipe, a bean dish, an intriguing vintage sauce, a rarebit, a beetroot salad and a flatbread. That is the edited list! I also have a very simple fried egg thing.

 

[TastyReuben]

They had a huge “Mustards Around the World” display at the market today, there must have been 250 different mustards, a mountain of mustards…and I didn’t take a pic!

 

[Barriehie]

This maybe a kitchen myth, but I was told years ago that water (or beer) will allow the mustard to achieve maximum "heat", whereas vinegar will kill the heat.
I suppose I should really investigate to see if this is true.

When the plant parts are crushed/damaged water breaks an enzyme down to mustard oil. It's a defense mechanism.