When you look at a bottle of mustard, what do you think of first? My guess is hot dogs. I bet your bottle of mustard is sitting in your fridge somewhere behind the ketchup and to the right of the pickles. Am I right? It may be time for you to rethink how mustard is used in your weekly menu planning. Don’t take that mustard for granted – it can do a lot more than you’d expect. Think sauces, salad dressings, BBQ rubs and more.
As it happens, National Mustard Day is coming up on August 1. Mustard Day was founded on a crazy impulse by Jill Sengstock in 1988. It has since changed hands to the National Mustard Museum in 1991 and now has a whole day of fun and games associated with it. Its aim is rather self-congratulatory, “To celebrate and honor one of the world’s most popular condiments. “ Apparently this is the annual day to voice your love for a spicy condiment that almost every American household has in its cupboard.
Mustard itself is said to be over 5000 years old, originating in India when it was first cultivated in 3000BC. It was then brought to Britain by the Romans who were the first to use it as a condiment and pickling spice. Mustard, whether it’s bright yellow or fancy Dijon, can highlight many dishes. In most cases all you need is a spoonful to add some tangy flavor to recipes. Beyond that mustard is also a helper in the kitchen. Did you know it can emulsify a vinaigrette and thicken a stew? Yup.
I thought it might be fun with the help of Colman’s Mustard to look at two updated recipes that show the diversity of this sassy condiment. In case you didn’t know, Coleman’s makes two kinds of mustards. Their original prepared mustard is made from a proprietary blend of brown and white mustard seeds. It features fat free, cholesterol free and kosher ready healthy dollops of zing for your everyday culinary needs. Their dry powder mustard delivers a wallop of flavor in a tiny pinch. Available in a distinctive yellow tin, the 100% pure mustard flour is made from sassy brown and white mustard seeds that pack a powerful heat driven flavor. It is all natural containing no dyes, chemicals or preservatives.
Enjoy these two new recipes from Colman’s test kitchens. And hey…from now on…let the mustard go in front of the ketchup in your fridge.
Colman’s Mustard BBQ Dry rub – perfect for meats and veggies alike!
1/3 cup Garlic Powder
1 1/2 tbsp Cumin, ground
2 1/3 cup Brown Sugar
1 tbsp Cayenne
¼ cup Colman’s mustard powder
1/4 cup Cinnamon or canella, ground
2 cup La Colombe Decaf. Espresso, ground
1 1/2 cup Salt, kosher
1/2 cup Black Pepper, ground
Mix all together in a bowl and store in a sealed jar in a cool, dry place.
To use, rub on meat, fish or vegetable and let sit for at least 3 hours for meat, or 30 minutes for fish or vegetables.
Colman’s Mustard Coconut-Almond Shrimp with Marmalade-Mustard Dipping Sauce
Dipping Sauce ingredients
• 1 cup orange marmalade
• 3 tbsp. seasoned rice vinegar
• 2 tbsp. Colman’s Original Prepared Mustard
• 2 tsp. grated peeled fresh ginger
• 1 tsp. curry powder
Coconut Shrimp ingredients
• 1 (7-ounce) bag sweetened flaked coconut
• 1 ½ cups almond meal (or almond flour)
• 2 large eggs, lightly beaten
• 1 tbsp. Colman’s Original Prepared Mustard
• 1/2 teaspoon salt
• 1 pound large shrimp, peeled, deveined, and butterflied, tails left on (40 – 45 count)
• Vegetable oil for frying
• Bamboo skewers
1. To make the dipping sauce, whisk together the marmalade, vinegar, mustard, ginger, and curry powder in a small bowl; set aside.
2. To make the shrimp, pulse the coconut in a food processor until coarsely chopped. Transfer to a pie plate with the almond meal. Whisk together the eggs, Colman’s Original Prepared Mustard, and salt in a medium bowl. Add the shrimp to the egg mixture, tossing to coat. Lift the shrimp, a few pieces at a time, from the egg mixture, letting the excess dip off the shrimp, then coat in the coconut mixture, pressing to adhere.
3. Heat 3-inches of oil in a heavy 4-quart saucepan over medium heat until the temperature reaches 375°F on a deep-fat thermometer (or heat oil in a deep-fat fryer set at 370°F.).
4. Working in batches, drop the shrimp into the oil. Cook, turning occasionally, until the shrimp are golden brown, 2 – 3 minutes per batch. Thread onto bamboo skewers. Transfer to a platter, Serve with the dipping sauce.