Continue reading How Stuffed Sweet Peppers Kickoff the Holiday Season
Category: Recipe
Fresh, Clean, Simple Lunch to Munch
Photo by Don Brockmeier
I truly enjoy office time in the historic F Johnson Building, and I am learning that most of my creative and productive work gets done between 10 a.m. to 3 p.m. Ioften work through the lunch hour, and by 3 in the afternoon, my hunger subsides, and I decide to skip lunch entirely and go to the finish without food. I substitute real food by imagining a substantial dinner menu including a Hot Fudge Sunday for dessert since I skipped lunch.
That is until I experimented with a new salad dressing, Buzz Savories Honey Mustard Dressing and made my first Lunch in a Box..
Health and fitness professionals seem to agree that small amounts of food through the day improve health versus eating 1 large meal at day’s end. I agree and find that my metabolism and my stomach prefer me to eat lunch, and lately I devised a new plan – Lunch in a Box – that I easily transport to my office or pack in my car when I’m traveling to the Mustard Merchants or to The Creamery where I manufacture the mustards.
The Box is filled with crunchy vegetables and tender avocado and hard boiled eggs and Buzz Savories Honey Mustard Dressing that makes it all taste really good. I add pecans or almonds, red onions, left over baked sweet potato chunks, sugar snap peas, dried cranberries, leftover chicken or steak, ham?
I will start at the beginning – the dressing, a Buzz Savories Honey Mustard, a simple, hearty dressing to highlight the flavors of the vegetables and proteins in my salad.
Buzz Savories Honey Mustard Dressing
Most often I now bring my Lunch in a Box, eat at my desk and feel pleasantly full and totally satisfied. Additional benefits:
(1) make ahead and refrigerate – Lunch in a Box stays fresh for several days so make more than one and save for a lunch later in the week.
(2) Use vegetables in your refrigerator that likely are waiting for you to slice and dice them
(3) add a protein of your choice – hard boiled egg, leftover chicken, leftover steak, cubes of cheese.
(4) Lunch in a Box recipe that follows combines 7 common ingredients into a hearty, colorful and delicious salad that satisfies my hunger for 4 hours.
I bought 2 polypropylene (PP) hard plastic containers with tight-fitting lids. Size: 6″ x 6″ x 4″
I make a simple Honey Mustard Dressing: Combine 1/4 cup. Buzz Savories Honey Mustard with 1/4 cup Rice vinegar and 1/4 cup vegetable oil of your choice and add 1/2 tsp. salt Mix the mustard and the vinegar and the salt, then slowly drip in the oil while whipping with a wire ship. The mixture will form an emulsion. Taste and season with more salt if desired. Pour into a jar, cover and refrigerate.
Salad greens vary according to your taste and products in hand. I suggest baby spinach or kale sliced into ribbons or Swiss Chard also sliced into thin ribbons. Miniature cucumbers, Miniature peppers, Kalamata olives, tender greens – chives, parsley, mint,and topped with hard boiled eggs and 1/2 or 1 whole avocado. Avocados make any salad taste rich and luxurious in my opinion.
Lunch in a Box
Servings 1
Equipment
- PP Plastic or glass box 6" x 6" x 4" with a tight fitting lid
What You'll Need:
Buzz Savories Honey Mustard Dressing
- ¼ cup Buzz Savories Honey Mustard
- ¼ cup rice vinegar
- ¼ cup canola oil or olive oil
- ½ tsp salt
Lunch in a Box
- 2 whole Persian/miniature cucumbers sliced thin
- 2 handfuls baby spinach leaves or ribbons of kale
- 4 whole miniature sweet peppers
- 1 handful tender herbs (chives, parsley, mint, dill) use what you have available, one or all, and chop fine
- 1 or 2 whole hard boiled eggs quartered
- ½ whole avocado cut in chunks
- 4 whole Kalamata olives cut slices from the seed
How To Prepare:
- In a 2 cup mixing bowl, mix the mustard, rice vinegar and salt
- with a wire whip in hand, drip the oil into the mustard mixture and whip as it forms an emulsion
- keep refrigerated in a container with a tight fitting lid
- measure and pour 2 Tb. Buzz Savories Honey Mustard Dressing into the box
- layer the cucumbers on top of the dressing and add 2 generous handfuls of baby spinach or ribbons of kale and the finely chopped tender herbs
- top with the colorful peppers, avocado, Kalamata olive slices and hard boiled eggs
- close the box with a tight fitting lid and refrigerate
- Shake well before serving
A New Series
Please meet the Buzz Savories Mustard Merchants in the Buzz Savories newsletters: I appreciate their enthusiasm for the Spicy Beer Mustard and the Honey Mustard. The Mustard Merchants initiate sales, and they pass on the recipes that customers like to me, and then I share them with you..
Photos of the Mustard Merchants and their businesses will give you a glimpse of small towns in south-central Nebraska, our business store fronts, and also some city-scapes since Mustard Merchants sell Buzz Savories Mustards in Lincoln, the State Capitol.
Please meet Dianna Krumme, manager of H & J Grocery and Beverage business. H & J has been operating continuously since 1886 when Eustis was incorporated as a Village as a railroad was built through the Nebraska Territory. Since its beginning the grocery and beverage store featured sausages made in the tradition of the German population who immigrated to the territory to farm and start banks and all services needed by an industrious and soon-to-be prosperous population.
:Photos by Photographer, Don Brockmeier,
Since the 1800’s the H & J has specialized in meats and especially home made sausage recipes that the immigrants brought with them from Germany to Eustis, Nebraska. Entrepreneurs in the region built and now manage a factory, Rowdy’s Meats in the village. Rowdy;s smokes various sausages, and cuts of beef, brats, Polish sausages, and many more distinctive recipes. https://www.rowdysnacks.com I recommend every one of their products and especially Rowdy’s Hard Tac, a cured sausage snack. This eat-on-the-go and high protein snack is a dry-cured smoky flavored sausage treat from Eustis, Nebraska.
H & J serves a popular hot breakfast on Saturdays to patrons and hunters who populate the area during deer, pheasant, turkey, and quail seasons. Their deli makes sandwiches for sale in the meat counter that also features juicy and full-of-flavor Brats. Also I buy handmade noodles at H & J. The Eustis Senior Center members hand-make traditional noodles that I must have for soups and pasta recipes.
Stop in for a cup of coffee and a sandwich and a story.
Five Steps to Perfectly Grilled Salmon
Hello, Mustard Mavens,
Buzz Savories mustards are made in rural Nebraska with local honey and Lost Way Brewery Olde Creamery Stout, and I like sharing glimpses of my place on the planet in the Buzz Savories newsletter, thereby my thoughts on September.
I am seeing and feeling a Change in Seasons and just in time for us on the High Plains and River Valleys in Nebraska. Weather dramas are wearing thin. The following poem offers a glimpse of my place during the spring and summer of 2019.
Where I Live Weather Rules
I live on a rim of earth below an always ascending sky
Sky billows, thunders, whirls in shifting shades of slate
Straight-line winds, 50-mile per hour gusts
Rain pours, drizzles, drenches, dumps, drops
Sky marshals its power over us
And earth blooms green and gold,
Sky makes sign for weather
Weather tells our fortune
Earth Acquiesces
Flood, drought, hail
From early spring to summer and now autumn, the sky has made its powerful presence known in Nebraska. Sweeping rain events, alarming for us who live on a usually arid prairie, sloshed, flooded, destroyed. In March 2019 until yesterday, sky showed us super cell thunder storms, hail, drenching rain, flash floods, down bursts and crazy, driving winds.
In spite of rain and wind and during the intermittent sunshine, Honey bees made their honey. Buzz Savories mustards feature honey, and I thank the bees as I measure, mix, pack and process Buzz Savories Honey Mustard.
Autumn in bronze, scarlet, auburn, rust calls me to marvel at the colors, and to plan time on the patio with friends. It’s gotta be grilled salmon with a maple syrup/honey mustard glaze on the menu with wild rice and farmer’s market green beans.
Take this salmon recipe to heart and do it! You, your family and guests will remember the flavor for a long time and thank you, the chef who grills a perfect Buzz Savories Honey Mustard and maple syrup glazed salmon.
FIVE STEPS TO PERFECTLY GRILLED SALMON
1. buy 2.45 pounds of salmon to serve 4 people
2. buy Buzz Savories Honey Mustard and make the mustard/maple syrup glaze
3. prepare a hot grill
4. make heavy aluminum foil packages with zucchini slices lining the bottom, place salmon on top of the
zucchini and baste fillets with Buzz Savories Honey Mustard Glaze.
5. grill 12-18 minutes until the salmon flakes
MENU
BUZZ SAVORIES HONEY MUSTARD AND MAPLE SYRUP GLAZED SALMON
WILD RICE
GARDEN FRESH GREEN BEANS
DESSERT? WHY NOT?
I bought a 2.45 pound salmon fillet, and it serves generous portions for 4 people. Wild rice offers a perfect back drop for the Buzz Savories Honey Mustard/maple syrup glaze with salmon on the grill. I buy cans of Canoe brand wild rice in my grocery store, and I hope you may find it in your grocery store too. If not, find it at this website. https://www.canoewildrice.com.
I thank https://www.maille.com for the origin of my riff on Buzz Savory Honey Mustard and maple glaze grilled salmon.
Grilled Salmon with Buzz Savories Honey Mustard and Maple Syrup Glaze
Servings 4
Equipment
- Heavy Duty Aluminum Foil
What You'll Need:
- 4 6 oz. salmon fillets
- 4 small zucchini and 1 Tb. olive oil slice into approx 1/4 inch slices and toss in olive oil. The zucchini serves as added moisture for the salmon in the grilling process. Discard before serving.
Buzz Savories Honey Mustard/Maple Glaze
- 4 Tb. Buzz Savories Honey Mustard
- 4 tsp. maple syrup
- 4 tsp. olive oil
Wild Rice Casserole
- 2 15 oz cans Canoe wild rice Find canned wild rice or order from
- ¼ stick unsalted butter
- 1 Tb. vegetable oil
- 2 sticks celery including leaves slice thin slices
- 1 medium onion cut in medium dice
- ½ tsp salt and pepper or to taste
- 2 cup chicken or vegetable broth
How To Prepare:
Prepare Salmon Grill Packages
- Salt and pepper the salmon fillets
- Prepare a hot grill
- Cut 4 large squares of foil
- Toss zucchini slices in olive oil, season with salt and pepper
- Place the salmon fillet on top of the zucchini
- Evenly divide the Buzz Savories Honey Mustard and maple glaze on top of the salmon. Close the foil packets leaving a 2-4 inch opening at the top
- Grill the foil packets with the lid covered until the salmon flakes, about 12-18 minutes
- Discard the zucchini slices and serve the salmon fillets accompanied by wild rice
Wild Rice Casserole
- Melt the butter in a medium-size enamel coated casserole
- saute the celery and onion until tender
- Drain and rinse the wild rice
- Mix wild rice and celery and onion, add 1 cup chickenor vegetable broth, season with salt, pepper, and thyme
- Place in a 325 Degree oven for 20 minutes and then turn oven to 150 to keep the rice warm
In October we pause to celebrate progress toward recovery of roads and bridges due to flooding, our abundance, and the beauty of the season. Please join us.
When: Oct. 10
Where: Lost Way Brewery, 614 3rd Ave., Holdrege, NE 68949
Time: 5 p.m. to 7 p.m.
Food Truck chefs in our region will bring appetizers created with Spicy Beer Mustard for taste tests and enjoyment.
HOW TO KNOW WHEN YOUR FOOD IS VERY GOOD?
Outrageous Squash
Brawny vines, punch green patterns on turquoise sky
troops of robust leaves tumble in the sunlight
Free from the inside and moving out, Outrageous Squash
Vertical sunflowers shimmy-up the sun’s rays
The heads drip gold, grow complete and nod
Uncluttered, un-contrived and true
Parsley cuts a clean design
A glove of frothy chlorophyll tops slim, crisp rods
An immaculate print
Kale declares its nature in ruffles and frills
Dressed for a midnight dance under a pumpkin moon
Snappy stalks grow rich from the dark earth
Without apology, Kale gets what’s good for it
The soul’s calling is clear in all that grows here
Myself, I say.
Myself, I shout!
I’m writing alongside a garden that is striving to fulfill the promise of the summer. Even though gloomy days and frequent soaking rains slowed growth, plants in my Nebraska garden push on and up seeking every drop of sunlight for energy and chlorophyll.
I especially admire Kale. Sturdy and confident Kale addresses the world’s woes with a “Can do” spirit. From a cold April and through rain or shine, Kale makes exuberant, curly leaves and looks confident and prosperous.
Kale shows its best self in autumn because it likes cool days and sometimes grows past freezes and icy winds.
Find fresh Kale at your Farmer’s Market or neighbors garden, then tap into your Buzz Savories Honey Mustard and embark upon this fun-to-make, vitamin-packed and rich-in-flavor dinner/salad.
The gift of the Honey Mustard Dressing and Autumn Kale Salad recipe that follows was published at https://gastroplant.com
Thank you to Christine McCormick for finding this tasty and super satisfying salad, photography and chef skills.
Christine assembled the salad for a family dinner thinking she would enjoy the left overs for lunch the following day, and surprise! Not a leaf or a twig left in the bowl.
Her chef skills and the Autumn Kale Salad recipe with Buzz Savories Honey Mustard Dressing answers the question – How to Know When Your Food is Very Good?
Answer: Guests say, “I ate too much!”
Kale Salad with Buzz Savories Honey Mustard Dressing
This kale salad combines some of the favorite flavors of the cooler season - kale, sweet potatoes, pecans, and cranberries.
Servings 4 people
What You'll Need:
- 2 medium sweet potatoes
- ½ pound kale Take time with preparing the kale. See instructions below:
- 1 medium tart apple mix Fuji and/or Granny Smith
- ½ cup pecans salted and roasted for 10 minutes
- ½ cup dried cranberries
Buzz Savories Honey Mustard Dressing
- 2 Tablespoons maple syrup
- 4 Tablespoons apple cider vinegar
- 4 Tablespoons Buzz Savories Honey Mustard
How To Prepare:
- 1. Preheat oven to 425 F. Scrub sweet potatoes. When oven is hot, place sweet potato in oven. Bake for 45 minutes until tender OR cook in microwave according to time specified for sweet potatoes. Cool
- 2. Core the apple and slice thin slices.
- 3. Combine all the ingredients for the dressing in a bowl. Stir until reaches a smooth consistency.
- 4. Separate kale ribs from leaves. Shred leaves into thin strips and mince ribs into small pieces.
- 5. Combine dale, cranberries, apple slices and pecans in a salad bowl. Add dressing gradually, tossing as you add it.
- 6. Serve immediately.
- 7. Feel free to substitute other roasted nuts for the pecans, and roasted Butternut Squash for sweet potatoe
Buzz Savories News:
What: A celebration to launch Buzz Savories condiments – Buzz Savories Honey Mustard and Spicy Beer Mustard
Where: Lost Way Brewery, 614 3rd Ave., Holdrege, NE 68949
When: October 10, 2019
5:00 p.m. to 7:00 p.m.
Why: The Holdrege Chamber of Commerce celebrates new businesses in the region with a launch party. Because Olde Creamery Stout brewed at Lost Way Brewery along with honey are primary ingredients for the layers of flavor in the Honey Mustard and Spicy Beer Mustard, we decided on Lost Way Brewery as the site for the launch party.
We invited local chefs to create a recipe with the mustard and serve it at the Brewery on Oct. 10, 2019.
Who: All of you are invited. Please come!
Contact: For more information contact me at [email protected] or 308-991-2218
As an old German saying has it, “Hunger is the best cook,” so if you want people to love your food, first take them for a walk in the woods, along the beach, through the snow, to the river and skip the peanuts.”
Edward Espe Brown
HOW TO CELEBRATE A BLUE RIBBON LABOR DAY
Buzz savories Honey Mustard Sweepstakes! I await your entry!
Follow these steps: (1) Create or decide upon your recipe using Buzz Savories Honey Mustard (2) photo the dish you make (3) send your photo to Instagram with these tags: @buzzsaqvories and the hahtags #BuzzHoney Mustard and #Entry in your caption
the earth turns
summer spins away
on Labor Day
Labor Day weekend is set-aside to honor You and Me – The People – for the technical and ordinary and tedious and amazing work we accomplish in the U.S.A. and the world.
Labor Day Holiday also softens the harsh thoughts of “no-vacation-time until___,” and gives permission to rest in the shade of a cottonwood tree and linger in the closing moments of summer. And to invite young and old, football fans and not – to enjoy great food in a simple setting with low-lift prep. and easy clean-up.
We are grilling Husker Chops (in Nebraska meaning – 1 inch thick bone-in pork chop) to send playful summer on her way and transition into Hurly-Burly Autumn.
See the menu I selected to celebrate Labor Day with my friends and family. I plan first for flavor because I relish heat, meat, and fresh flavors, then I plan for simple so I feel comfortable enjoying friends and listening and laughing and telling my stories too.
I thank https://www.Maille.com website for their original brine, grill and glaze recipe for 1 inch thick pork chops.
Husker Chops on the Grill with Spicy Beer Mustard Glaze
Spicy Beer Mustard Potato Salad https://www.Buzzsavoriesllc.com
Grilled Sweet Corn (fresh from the Farmer’s Market) https://www.Buzzsavoriesllc.com
Late Season Sliced Tomatoes and Onions
Baguettes of Sour Dough Bread Baked in a Brick Oven at the Back Alley Bakery (ideally) https://www.backalleybakery.com
Chunks of Farmer’s Market Melon
This menu is tried and true, and I promise that guests will rave and you will smile as they heap praise on you, the Grill Master. The menu works for you and me because prepping and grilling this Labor Day Feast feels easy. Twenty-four or even 48 hours before the celebration, buy the chops and place them in the brine and refrigerate.
One day prior to the celebration gather ingredients and make the potato salad recipe.
Brining the chops guarantees moist and a salty, sweet, thyme and garlic flavor in every slice. A memorable flavor!! Find recipes for the potato salad and for sweet corn on the grill at https://www.Buzzsavoriesllc.com
Edward Espe Brown, a former Chef at Tassajara Zen Center and teacher writes, “I want people to be happy. Not the happy of getting what you imagined wanting, but the happy of kind mind, joyful mind, big mind; the happy of a day of peace, and a day of tending, of attending; the happy of being with, not being boss, of greeting, meeting, patience, warmth, generosity.”
I like thinking and believing that my das and especially Labor Day will be peaceful, and a day of tending and attending, greeting,meeting, patience, warmth and generosity.
Thank you for opening this space and time in your life for Spicy Beer Mustard and Buzz Savories Mustard and for me to share recipes and thoughts with you.
Buzz Savories Honey Mustard Quesadilla
Hello, Fellow Explorers into the sacred and spicy world of cooking with family and friends
Buzz Savories added a new mustard to our savory product line! Buzz Savories Honey Mustard -6 pack and Buzz Savories Honey Mustard – 2 pack.
Honey Mustard grew out of your interest in a sweet mustard. I listen and learn, test and make.
Now I invite you to show me how you like it! See the Buzz Savories Honey Mustard Sweepstakes below and join on Instagram.
I am Calling for Photos and Recipes from each of you and will publish the ones that taste great and with photos that look sharp and delicious on the Buzz Savories, LLC web-site and in the 2 x month newsletters and of course, will credit you..
See the Press Release below for a description of the Sweepstakes and see rules and regs. at https://Buzzsavoriesllc.com
PRESS RELEASE
AUGUST 12, 2019
FOR MORE INFORMATION: Betty Sayers [email protected], 308-991-2218
SHOW US HOW YOU LIKE IT! HONEY MUSTARD SWEEPSTAKES
HOLDREGE, Nebraska, August 12, 2019—Calling all honey lovers! Buzz Savories is hosting a Honey Mustard Recipe Sweepstakes to showcase how adding honey mustard to your recipe lifts flavor from Ho-Hum to “I’ll have another spoonful!
Show your creativity and love of Buzz Savories Honey Mustard by posting a photo or video showing us how you like to use our Honey Mustard in your recipe or on your table.
To enter, post a picture of your best recipe with Buzz Savories Honey Mustard as an ingredient on your Instagram. Tag the entry with the account @buzzsavories and the hashtags #BuzzHoneyMustard and #Entry in your caption.
Entries will be accepted August 12 through September 12, 2019.
First place prize is a Buzz Savories solid wood and hand made Charcuterie Board and Second place prize, a professional chef’s apron embroidered with the Buzz Savories logo. Two jars of Buzz Savories Honey Mustard delivered to your door comprise the third and fourth place prizes.
The judges will award as many photos and recipes that they deem excellent to be posted on the Buzz Savories, LLC web site and on newsletters that we publish twice month. Entries will be selected based on recipe flavor and photo quality.
Need inspiration?
Show us a photo and recipe that uses Buzz Savories Honey Mustard as a dipping sauce, a dressing for fresh vegetables, a marinade or a glaze for your favorite baked or grilled recipes. Let your imagination flow!
Buzz Savories Honey Mustard and Ham Quesadilla
You may purchase Buzz Savories Honey Mustard at the following retail stores: Lost Way Brewery, Holdrege;https://www.lostwaybrewery.com Fritz’s Meat Market, Holdrege;https://meats.fritzbrosinc.com Oxford Locker, Kearney; Elwood Co-op, Elwood; https://www.ellwoodcoopmarket.comH&J Grocery, Eustis;(find them on Facebook) Rustic & Red, Cozad;https://www.rusticandred.com From Nebraska Gift Shop, Lincoln; https://www.fromne.com, Leon’s Gourmet Grocer, Lincoln; https://www.leonsgourmetgrocer.comBack Alley Bakery, Hastings; https://www.backalleybakery.com Lexington Regional Health Center Gift Store,https://www.lexingtonregional.org/cornercupboard Lexington; GROW Nebraska’s Buy Nebraska Store, Kearney; https://www.buynebraska.comand a
Amazon.com https://www.amazon.com/gourmet grocery (search Buzz Savories Honey Mustard-2 pack or – 6 pack).
And soon find it at the Eustis Pool Hall. See Eustis Pool Hall on Facebook. Thanks Lonnie and Stephen for finding shelf space and also adding it to your menu. Thank you Ryan Puls at The Speakeasyhttps://www.thespeakeasyrestaurant.com for adding Spicy Beer Mustard to your condiment shelf.
For more information about Buzz Savories and for official sweepstakes rules, visit https://Buzzsavoriesllc.com or call 308-991-2218.
Also a change in venue for mustard manufacturing process is happening this week!
I moved into a Hobbit of a House for a Commercial Kitchen. Location: Eustis, NE, and prime place for developing a food business. I follow the successes of the Village Piemaker https://.villagepiemaker.com, Sharon Larson’s Family’s Wheat Snacks, and Rowdy’s Meat Sticks, Jerky, Summer Sausage, Salami, https://www.Rowdysnacks.com and the Eustis Senior Citizen’s fresh, handmade noodles.
Ham, Swiss Cheese & Apple Quesadillas and Buzz Savories Honey Mustard Dip
Ham, Swiss Cheese & Apple Quesadillas and Buzz Savories Honey Mustard Dip
Appetizer, breakfast, brunch, lunch, mid-afternoon snack, and freshly made for a light supper and then midnight snacks. . Serve warm from the oven or room temperature in a lunch box or Charcuterie Board or eaten cold from the refrigerator Quesadilla taste fine and crunchy and salty and delicious too.
Servings 4 people
What You'll Need:
- 4 small or regular size flour tortillas
- 4 or more thin slices Swiss or Gruyere cheese depending on size of tortilla
- ½ lb. ham sliced paper thin
- 1 tart applie very thinly sliced
- olive or coconut oil in spray form or spreadable
- 1 Tb. Buzz Savories Honey Mustard
Buzz Savories Honey Mustard
- 4 Tb. Buzz Savories Honey Mustard
- 3 Tb. Half and Half Cream
- ¼ tsp. paprika
How To Prepare:
- Preheat oven to 375 Degrees
- Line 1 sheet pan with parchment paper
- Lay out the tortillas on the parchment paper and spread a light layer of Buzz Savories Honey Mustard on the tortilla leaving approximately 1/2 inch around the edge of the tortilla
- Layer the thin ham slices over the tortilla, and arrange the paper thin apple slices over 1/2 the tortilla and top with a slice of Swiss Cheese or other cheese of your choice.
- Fold each tortilla in half, press the edges, and brush with melted coconut oil or spray with olive oil
- Bake for 10-12 minutes until the cheese is melted and tortillas are slightly browned
- For the dipping sauce, blend the Honey Mustard, Half and Half Cream and paprika
- Remove the tortillas from the oven and let rest for 2 minutes. Cut into wedges and serve immediately with the Buzz Savories Honey Mustard Dipping Sauce.
- You may also cook these quesadillas in a skillet or grill pan if you prefer.
I like hearing from each of you on Instagram, contact page on website and phone calls. Call me at 308-991-2218. I welcome your inquiries and stories. Let’s make something salty, meaty, fruity, crunchy to dip or spread or flavor with sweet and spicy Buzz Savories Honey Mustard. And tell me and show me how you like it!
How Only 4 Ingredients Make A Sensational Summer Salad
Hello, Mustard Mavens,
Whew! July’s extreme heat dampens my desire to cook. I eat out of my refrigerator, and especially enjoy nibbling on a hearty salad that stays fresh and tastes delicious with the passing of these hot days.
I don’t ignore my friends because I like keeping up with their stories of vacations and our small town past times. I invite friends to linger in the shade of our ancient maple tree for a glass of beer or wine, and a simple Charcuterie Board – cheese, crackers, thin slices of summer sausage and the Sensational Marinated Bean Salad.
I prepare this non-cook recipe many times in the summer months, and I most often open a can of great northern beans grown near Scotts Bluff in Western Nebraska as the first of the four ingredients.
Nebraska is a major producer of dry edible beans.
Western Nebraska’s semi-arid climate, with warm days and cool nights, provides excellent growing conditions for beans.
Nebraska produces more great northern beans than any other state in the nation, is second in pinto and light red kidney and fourth in black bean production.
In researching the provenance of the great northern bean, the following story popped up in my reading:
According to Leland W. Hudson (Regional Plant Introduction Station, Washington State University), the 1935 seed catalog of the Oscar W. Will and Company in Bismarck, N.D., reported that the seed of the great northern bean was originally obtained by Oscar H. Will in 1887 from Son of Star, a Hidatsa Native American whose tribe had grown it for millennial.
Now when I buy great northern beans at the grocery, whether canned or dry, I ponder: A very strong possibility exists that they were traded and grown by tribal farmers in Nebraska-Native Americans being the first farmers in Nebraska. They also built the stately earth lodges on the plateaus of western Nebraska. See an earth lodge at the Great Platte River Road Archway Monument, Kearney, NE.
The Hidatsa people, a North Dakota tribe propagated the first great northern bean and probably traded the seed across the Americas.
See the simple and nourishing and delicious recipe for Sensational Marinated Bean Summer Salad below:
Simple and Sensational Marinated Bean Summer Salad
What You'll Need:
Marinated Bean Salad
- 1 medium shallot or 3 or 4 green onions dice and include green stems of the onion
- 1 cup tender herbs – mint, parsley, cilantro, chives and/or dill
chop into a fine dice -approximately 1/2 cup - 2 15 oz. cans great northern beans and red beans or substitute navy beans, cannellini beans or garbanzo beans
rinse the beans - 1 tsp. salt
Sensational Salad Dressing
- 2 Tb. Spicy Beer Mustard
- ¼ cup white vine vinegar or rice vinegar
- ½ tsp. salt
- ¾ cup Canola Oil or Olive Oil
How To Prepare:
- Combine the shallot, herbs, salt and beans in a non corrosive bowl
- In an emulsifier/blender/food processor combine the Spicy beer Mustard, salt and vinegar
- Slowly stream in the oil until the mixture forms an emulsion
- Pour 4 Tb. of dressing into the bean mixture and gently stir, taste and adjust seasonings and amount of dressing
- Caution: too much dressing and salad may be soggy
- Cover and refrigerate up to 8 days
Notes
Marinated Bean Salad
Ingredients
Rinse the beans
Dressing for the Beans
Ingredients
2 Tablespoons of Buzz Savories Spicy Beer Mustard
Pour the Spicy Beer Mustard and vinegar into the food processor or blender¼ cup white wine or rice vinegar
¾ cup canola oil or olive oil
½ tsp. salt
Process
Combine and mix the vinegar and the Spicy Beer Mustard
In your food process or blender, pour a thin stream of oil into the blender to form an emulsion
Combine the beans, tender herbs, salt into an enamel or glass bowl then drizzle approximately 3 Tablespoons of Spicy Beer Mustard Dressing over the beans, taste and add more dressing if desired.
Serve chilled or at room temperature.
I guess I’m cooking when I prepare the Simple, Sensational Bean Salad. I like thinking of a quote from Ruth Reichl in her book Save Me the Plums: My Gourmet Memoir
My experience tells me that the 1/2 cup of finely minced tender herbs sets this recipe above all the others because fresh herbs add crunch and the benefit of a flavor that cannot be measured nor described. Use all of the suggested tender herbs or if only one is available to you, use it. Parsley works fine. I like the addition of mint, but once again, not a requirement.
And returning to Why do we Cook query and especially in summer, I guess I’m cooking when I prepare the Simple, Sensational Bean Salad although I’m mainly opening cans and chopping cold vegetables. Anyway the tasks feel easy, and I stay cool.
I like thinking of a quote from Ruth Reichl in her book Save Me the Plums: My Gourmet Memoir . She tackles the perennial question for us living in the “Hello Fresh” and Uber delivery world, “Why we cook? with “Cooking and serving food is one way I offer thanks.”
I add, several more thoughts,- a way I connect with friends is eating or munching on Charcuterie together.
Cooking fills a space in me for the art of it, for the fun of it, and for the flavors and alluring smells that drift from a recipe that calls for fresh herbs and a Spicy Beer Mustard Dressing.
Buy your Spicy Beer Mustard at the outlets listed on this site and www.Amazon.com Search for Spicy Beer Mustard – 6 pack or Spicy Beer Mustard – 2 pack.
While here on the Buzz Savories site, please register for the newsletter. See Contact Page. I like hearing from you and learning about the topics that interest you and the recipes you are inventing and trying. I write recipes and mustard commentary 2 x month.
With gratitude for you and our abundance food, Betty A.
Thank you John Best for the stunning and masterful photo of Spicy Beer Mustard with a brat. I am recalling why I developed Spicy Beer Mustard – to serve as a spread with brats, hot dogs, hamburgers, with summer sausage and on a Charcuterie Board, and now I’m finding that I like it in dips, sauces, glazes and dressings. John Best reinvented himself at retirement into a professional photographer and is now the photographer for the Shrine Games. Contact him at the following email address: [email protected]
1 Easy Way to Make a Summer Celebration
“Why am I happy
that I was born?
The reason (in season)
Sweet Corn!”
(poem by Jacquelyn Mitchard, Fried Wallyeye and Cherry Pie)
When July meets August, wherever I am standing on the planet, I hunger for fresh Nebraska sweet corn. Fresh holds a bushel of meaning for a Nebraska sweet corn connoisseur. Fresh sweet corn is picked by hand at sunrise and carted to a vegetable stand in a nearby town where a grower sells hundreds of ears by noon of the same day.
Nebraska farmers grow 1,016 acres of sweet corn, and nearly every kernel is eaten by the 1.9 million of us, the residents. Corn grower’s research estimate that every Nebraskan eats 20 ears of sweet corn during the short season.
We plant in late April or May as soon as soil temperatures are warm, 55 Degrees, and harvest at peak quality when kernels are in the milk stage and the silks are brown and dry beyond the end of the husk. The plump kernels drip a thick milky juice when pressed by the thumb.
Nebraska’s long sunny days, warm nights,and correct amount of water grow prize-winning corn. The top varieties grow in this corn state and mature into a sweet, tender, burst-in-your-mouth flavor.
Growers select Sweet Corn varieties according to their growing days, and we are grilling and eating fresh corn between July and September.
One more advantage to life and living in a town under 10,000 in Nebraska – we all live within 20 miles of a grower selling their fresh-picked corn under the umbrella of their sweet corn stand.
Buzz Savories is featuring sweet corn in the July edition because the first and last sweet corn of the season is good reason to celebrate summer!
To cook a luscious food memory for any number of guests, I roast the sweet corn on the grill.
- Prepare a hot grill, clean the grate
- oil the grate
- drench the sweet corn ears in olive oil
- roast until charred, turning the cobs as the kernels char
- the charring requires time, maybe 3-4 minutes on each turn of the cob
- brush the corn with a mixture of Spicy Beer Mustard, garlic, olive oil and salt, return to the grill briefly and serve
Roast plenty since the leftover corn turns into a favorite black bean salsa dressed simply with fresh lime juice and garden herbs.
I thank www.Maille.com for my adaptation of the recipe below: Check out this website for their many varieties of mustard and always delicious recipes.
Spicy Beer Mustard Grilled Sweet Corn
Simple recipe to step-up celebrate summer with sweet corn, Spicy Beer Mustard, a medium hot grill.Stir a simple sauce for the corn, grill till charred, brush on sauce, and eat.
Servings 6 guests
Cost $8.00
Ingredients
- 2 Tbsp. Spicy Beer Mustard
- 2 cloves garlic, minced or 1 tsp. of dried minced garlic
- 6 fresh ears corn on the cob, husks and silk removed – leave the stem for easy of turning the cob
- 1 1/2 Tbsp. olive oil
- 2 Tb. olive oil to prepare corn for the grilling process
Preparation
- Preheat grill on medium heat. Combine mustard, garlic, salt and olive oil. Set aside.
- Brush corn with oil and grill for 8 to 10 min. or until tender. Turn the corn occasionally and brush with the Spicy Beer Mustard mixture.
With leftover Spicy Beer Mustard Grilled Sweet Corn, make the following recipe:
Salsa Dressing
3 Tb. olive oil
2 Tb. fresh lime juice
1 tsp. cumin
½ tsp. salt
½ tsp. pepper
Ingredients of the Salsa
1 cup (more if you have it) grilled and charred Spicy Beer Mustard corn cut from the cob
1 can black beans, drained and rinsed
1 cup red or green or mixed peppers, diced
½ cup green onions, chopped
1/4 cup cilantro or parsley or basil or oregano, or all together chopped fine
Directions
Blend all ingredients together and chill.
The following photo may inspire you to follow your taste buds to your local meat market to buy pork spareribs to serve with the charred corn
.
The flavor of Spicy Beer Mustard Sweet Corn from the grill is worth bringing cooking into your life and friends to your table.
How I Learned to Grill a Juicy, Snappy Brat
[vc_row][vc_column][vc_column_text]Hello, friends and neighbors and Mustard Mavens,
Grillin’ Time at last here in our Nebraska town under 10,000. The sun sits boldly in the sky and all that is green is growing and glowing!
This weekend, I will be hosting friends for fishing, kayaking, paddle boarding and eating – Whoa! I mean to say, sitting on the patio in an Adirondack chair, sipping a beer, talking or languishing in a hammock and maybe a boat ride later. And, yes, eating!
Grillin’ Time Menu for June – Brats in a Toasted Bun with Coleslaw and probably a barbecue bean casserole to side with the Brats.
I like planning casual entertaining around Brats and a light and salty, sweet and crunchy coleslaw.
All but the grilling is handled hours or even a day before the gathering, and I, the host greet my friends and enjoy the pleasure of their company, and grilling and eating in the shade of Nebraska’s State Tree, the majestic cottonwood.
I design a simple menu with easy-to-make food items that look and taste delicious. Complex Flavor Without Complex Recipes
First and most important buy quality Brats. Our region is favored with Meat Markets. Below I listed meat markets in Nebraska that I guarantee pack freshly ground meat in natural casing, top-quality Brats and one of the markets (Raikes Meats in Ashland) delivers to your door like Omaha Steaks only higher quality.
The Brat recipe that follows fell into my hands during a juicy conversation with an award-winning barbecue guy in my home town.
His Brats spill over with juice on the inside and bite with a snap on the outside.
Spicy Beer Mustard simplifies the cooking because the rich blend of Olde Creamery Stout, Platte River Valley honey, mustard seeds, mustard powder, Turmeric, Allspice and cider vinegar develop complex flavors without complex work.
Coleslaw
Spicy Beer Mustard Dressing for Cole Slaw
Ingredients
¼ cup distilled white vinegar
3 Tablespoons Spicy Beer Mustard
6 Tablespoons Canola oil
1/2 tsp. salt
½ tsp. sugar
½ red onion sliced thinly and then cut into 1 inch pieces
2 20 oz. packages Angel Hair cabbage
Process
- In a small bowl mix vinegar, mustard, salt and sugar then stirring constantly with a wire whip, drizzle in the 6 Tablespoons of oil.
- Slice the red onion and cut into approximately 1 inch pieces.
- Dump the angel hair cabbage into a large bowl, add the onions, and then ½ the dressing. Toss. All parts of the cabbage need to be moistened with the dressing. If you think it dry in places, add more dressing – 1 Tablespoon at a time until all the salad is moistened but not dripping in dressing.
- I mix the cabbage and dressing several hours prior to the party or even minutes before serving. The Angel Hair cabbage tastes fresh and clean any way I do it.
Most important, buy Brats from a meat market in your region of the world. I select mine from the following Markets that also retail Spicy Beer Mustard, the Condiment with Character:
Holdrege, Fritz’s Meats
Kearney, Oxford Locker at Kearney
Elwood, Elwood Coop
Eustis, H&J Market
Lincoln, Leon’s Gourmet Market
Ashland, Raikes Beef (Raikes Beef delivers mail order direct to your home, and the order arrives frozen, and the meat quality is 100% superb)
See all addresses and phone # aBuzzsavoriesllc.comt
Now I continue with the Brat grilling process –How to Grill a Perfect Brat
No, please do not take Brats from package to the grill. Yes, soon you will be grilling so light the coals.
First place the brats in a skillet and pour in either beer or water to fill the skillet to ¾ height of the brats.
Reason: melt the fat to release the juices in the meat. The photo is showing uncooked Brats beginning a simmer in their beer bath.
Turn the heat to a high simmer and simmer 20 minutes.
The Brat simmering process may take place several hours hours or also a day before grilling and serving. Cover and refrigerate if you simmer ahead.
Grill over a hot fire only to a golden appearance on all sides and to print the grill marks on the brats. (150 Degrees) Check temperature with your instant thermometer. The grilling/browning process may only require 5 minutes!
Ingredients
Brats and Buns
Water or beer for the simmering process
Toast buns on the grill and serve with Spicy Beer Mustard and Cole Slaw on the side.
Human-kind is united by love for appetizing food. (Edward Espe Brown, The Tassajara Recipe Book)
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