Fieryhotmustard Recipes

SPICY HOT MUSTARD

Steps:

• In a small bowl, mix all the ingredients together until well combined.
• Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.

SPICY MUSTARD

Steps:

• In a blender or food processor, combine all ingredients; cover and process for 1 minute. Scrape down the sides of the container and process for 30 seconds. , Transfer to a small saucepan and let stand for 10 minutes. Cook over low heat until bubbly, stirring constantly. Cool completely. If a thinner mustard is desired, stir in an additional 1-2 tablespoons water. Pour into small airtight containers. Store in the refrigerator.

FIERY HABENERO MUSTARD

Steps:

• Slice 4 of the habanaro peppers in half, retaining the seeds.
• Pour beer into a saucepan, add the sliced peppers, bring to a boil and boil for 3 minutes. Turn on exaust fan to keep the vapors down.
• Remove from heat, press down with a spoon to help extract juices, the allow to steep for 10 minutes.
• Strain into a small bowl, discard the peppers. Add the mustard seeds, cover and let sit overnight.
• Next morning check to see if the seeds need more liquid, I had to add about 1/2 cup more beer, use your own judgement. Halve and seed the hananero's I put the seeds seperate because that is where the heat is, and it is easier to add if you need to. Please wear gloves!
• Process the habaneros in a food processor, and reserve.
• Using a food processor put your mustard seeds and vinegar in, and pulse. Add one pepper and some seeds at a time until you have the degree of heat you like. Process seeds, vinegar and habeneros until you have a grainey texture.
• Transfer mustard mixture to a sauce pan. Add honey, dry mustard, and salt. Bring to a boil, lower heat, and continue to stir constantly until you have the thickness you like, took me 6 minutes.
• Process for 10 minutes in a hot water bath. This made only 2 1/2 half pints.

CHINESE RESTAURANT STYLE HOT MUSTARD

Steps:

• Whisk mustard, water, and white pepper together in a bowl.

HOT MUSTARD AND HONEY GLAZED CHICKEN

Steps:

• Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
• On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
• Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
• Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
• Spoon over pan juices, garnish with scallions and serve with lemon wedges.