Crazy Johns Spicy Mustard Recipes

CHEF JOHN'S DIJON MUSTARD

Steps:

• Combine white wine, water, vinegar, onion, and garlic in a saucepan; bring to a boil, reduce heat to medium low, and simmer until flavors combine, about 15 minutes. Cool to room temperature and pour through a strainer into a large bowl; reserve liquid and discard onions and garlic.
• Stir mustard seeds, dry mustard, garlic powder, and salt into strained liquid; cover the bowl with plastic wrap, and let sit at room temperature until mixture thickens, 24 to 48 hours.
• Puree mustard mixture to desired consistency using a stick blender. Transfer mustard mixture to a saucepan and add water as necessary to reach a smooth consistency. Bring mustard to a simmer, reduce heat to medium, and cook, stirring constantly, until flavors combine, about 10 minutes.
• Pack mustard into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Refrigerate mustard until flavors blend, at least 1 week.

SWEET, HOT MUSTARD SLAW

Steps:

• Halve and quarter the head of cabbage and cut out the core. Slice across into 1/2-inch ribbons. Place cabbage in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute. Let rest for 10 minutes, tossing occasionally. Transfer cabbage to a colander and rinse well under cold water. Let drain thoroughly.
• Mix mayonnaise, Dijon mustard, grain mustard, honey, cayenne pepper, and vinegar together in a large bowl.
• Squeeze cabbage as dry as possible and add to the dressing. Mix until thoroughly combined. Cover top in plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

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.

SWEET HOT MUSTARD CHICKEN THIGHS

Steps:

• Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
• Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
• Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
• Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
• Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
• Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
• Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
• Spoon reduced pan sauce over each chicken thigh and serve.

SPICY HOMEMADE DIJON-STYLE MUSTARD

Steps:

• In a saucepan, combine 1 cup of the grape juice, the wine, vinegar, salt, pepper and shallot. Place over medium heat and cook until reduced by half. In another saucepan, simmer the remaining 1/2cup grape juice over medium-low heat for 5 minutes. Set aside.
• Place the mustard powder in the container of a blender. With the motor running, and using a fine-mesh sieve, strain the wine-and-juice reduction through the lid opening of the blender. Add the oil and blend for a few more seconds.
• Scrape the mustard into a bowl and let stand 1 hour. Correct the texture and seasoning by adding 1 teaspoon at a time of the reserved grape juice and a little honey. Keeps refrigerated for 1 month.

SPICY MUSTARD

Steps:

• Combine mustard, brown sugar, salt and turmeric in processor or blender and mix well.
• With machine running, add beer through feed tube in slow steady stream and blend until mixture is smooth and creamy, stopping frequently to scrape down sides of work bowl.
• Transfer to jar with tight-fitting lid.
• Store in cool, dark place.

SPICY HONEY MUSTARD SAUCE

Steps:

• Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.

COARSE-GROUND MUSTARD

Steps:

• Place mustard seed, wine vinegar and wine in a small bowl and let stand for 3 hours.
• Process in a blender on pulse until seeds are bruised and broken.
• Add dry mustard, salt, allspice, and water, mix well.
• Cover loosely, and allow to stand overnight.
• Refrigerate unused portions.

MARY ELLEN'S CORNED BEEF, CARROTS AND CABBAGE WITH SPICY MUSTARD

Steps:

• I a large heavy-bottomed stockpot, combine beef, 2 onions, 2 carrots, the celery, the bay leaves and the parsley.
• Add enough cold water to cover the beef by 3 inches and bring to a boil; reduce heat to simmer and cover.
• Cook for 3 to 3 1/2 hours, turning two to three times; cook until the beef is very tender, almost shredding when speared with a fork.
• Remove the meat from the pot and strain the broth into a large bowl; discard the solids and return the meat and strained broth to the pot.
• Add the mustard, remaining onions, carrots, cabbage and potatoes;Bring to a boil, reduce heat and simmer 50 to 60 minutes until vegetables are tender, add salt & pepper if needed.
• Slice the beef into 1/4-inch-thick pieces; surround the meat with the vegetables, served whole.
• The broth should be served on the side with a ladle; make sure to have deep plates with a lip so lots of broth can be poured over the meat and vegetables, or use shallow bowls.
• Serve with a warm loaf of crusty country bread or soda bread.

CRAZY JOHN'S SPICY MUSTARD

Steps:

• Combine all ingredients EXCEPT water and mix well.
• Then add the water, mix well and simmer for 2 minutes.
• Remove from heat and allow to cool to room temperature.
• Transfer to an air-tight jar and store sealed, in the refrigerator.