Mama wants Mustard!

 

Before my mustard madness, my experiences with entertaining were onerous and time consuming and expensive.

I felt frazzled and out-of-sorts because guests were entertained and relaxed and fully enjoying my party as I labored in the kitchen with final preparations and refilling glasses, trays and bowls.

          NO MORE!

 

I mix friends, conversations

and the cooking is easy

Circles – table, candle glow, bowls, plates, wine glasses

                                     Freshen my views of humanity and  connections within

And we savor and welcome

     Grace

Buzz Savories, Condiment with Character  supports us, the hosts in preparing for the ceremony of giving and sharing food and celebrating our brief being on the planet.

I borrow, steal, retro-fit recipes to simplify the work, lessen the kitchen time, and  reduce costs.

Thank you  www.splendidtable.org and Lynne Rossetto Kasper for the recipe.

Thank you The Village Piemaker in Eustis, Nebraska for the rhubarb pie www.thevillagepiemmaker.com

Join with me as I share my  experiments with simple and memory-making recipes and menus that free me to feel the joy of gathering in a circle with friends.

Make Spicy Beer Mustard a staple in your condiment cupboard.

The Spicy Beer Mustard and Spring Greens Potato Salad may become a signature dish of your grilling season.  I enjoy it because it is a light, delicious new potato recipe that up- lifts every meat and vegetable on the grill.  I prepare ahead and add the greens the day-of.

See the menu I plan for a warm afternoon on Mother’s Day in May beginning with early spring chives.

 

                                                                             Grilled Chicken
                                                       Spicy Beer Mustard and Spring Green Potato Salad
                                                                               Grilled Asparagus
                                                                             Crusty Sour Dough Bread
                                                                Rhubarb Pie from the Village Piemaker in Eustis, NE

 

Ingredients

• 1 medium red onion, diced
• Salt and freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/3 cup cider vinegar
• 2 Tablespoons Spicy Beer Mustard
• 2 pounds small red-skinned potatoes, unpeeled and steamed until only tender, cool and cute in halves or fourths (or microwave)
• 2 large handfuls spring greens (fresh spinach, fresh young lettuce, arugula leaves, parsley, young dandelion leaves)
• 1/2 cup snipped chives
• Optional:  4 slices bacon, cooked to crisp, drained

Small Red Potatoes, Steamed and Halved

 

Process

1. In a 12″ skillet, saute’ the diced onion until tender, 4 minutes

2. Steam or gently boil potatoes until fork tender but not soft/mooshy

3. Add garlic slices to the onion saute’, saute for 2 minutes

4. Lower heat and add vinegar and Spicy Beer Mustard, salt and pepper to taste, simmer 3 minutes

5. Cloak the potatoes with the onion/vinegar mixture and fold gently then taste for seasoning

6. At this phase in the process, the potato mixture may be covered and set in a refrigerator for 2 days

7. to serve: fold the chives into the potatoes along with the bacon if you choose, and one handful of the fresh greens

8. arrange the remaining greens on a platter, and layer the potato mixture over the greens and serve

Spicy Beer Mustard and Hot Chili Roast

What Can Be Done About the 21^st Century Crunch for Time?

Time travels forward to the 21^st Century.  Change compounds in countless ways, and yet nothing essential changes other than a very big thing –the  time we allow to grow our food, select our food, make the recipes, invite our guests and relax in their company.

Bon Appetit in their March 31, weekly newsletter described the malady of us 21^st Century cooks and hosts.  They write, “The secret to a dinner party that is as enjoyable to host as it is to attend is presenting food that seems to be much more than it is, to create the illusion that you worked way harder than you actually did.  It’s all about the low-lift, high-pay-off dishes.

Our goal in Buzz Savories is to find and make and photo and give to you the most successful—”the champions of the low-lift lineup.”

 

Trish, my friend  and Spicy Beer Mustard Maven experimented with recipes for vinaigrette by blending Spicy Beer Mustard into her vinaigrette recipe.  Her experiments culminated in a rich and delicious Champagne Vinaigrette.  When she described the earthy flavors and multi-uses for the vinaigrette,  I invited her to share the recipe with us.  Trish has given us instructions to blend our own delicate and versatile vinaigrette.

Spicy Beer Mustard adds sweet tones that mellow the acid in the vinegar.  I’ve caught myself sipping it from the spoon.  Thank you, Trish!

The vinaigrette adds loads of flavor to asparagus, and I like it as dip for a fresh carrot strip or a stick of cucumber and maybe a garden green bean..  Last weekend  I  welcomed the sight of Heirloom tomatoes in the grocery store looking vibrant in purple and red, and plump with juice.  Add fresh romaine,  a thin slice of  radish, avocado,  croutons, and I felt as though spring finally arrived!   Mix Trish’s Champagne Vinaigrette recipe, roam the fresh vegetable isle, and hear the fresh veggies singing the Spring song!

Purchase your jar of Spicy Beer Mustard on the front page of the Buzz Savories, LLC site.  Thanks for visiting.  Come again!

 

IN MARCH WE WILL CRUNCH AND MUNCH AND SPEED INTO SPRING

Snow and ice play major roles in the February drama this year. Delicate shadows of black tree limbs  on snow no longer impress me with their icy beauty.  I am rebelling and making a stand for green and yellow sunshine all over the land.

I blaze into my guerilla warfare against single digit temps  with my secret recipe – the Sugar Pea Crunch, a salad, “yes,” a main course also and snacks from noon till night.  The Sugar Pea Crunch satisfies my values for clean, simple, nourishing and delicious.  

All are dressed with a Spicy Beer Mustard/Balsamic  dressing that tastes smooth almost like a sweet liquor.  I promise exceptional flavor and easy to make.  Spicy Beer Mustard simplifies the recipe because sweetness and salt and spice are blended into the mustard for your convenience, and designed for your pleasure.

Ingredients

 

Sloshing in flavor, simple and fresh! Try it! Order your jars of Spicy Beer Mustard on the front page of this website.

Thank you Jenny Rosenstrach and The Splendid Table for the following versatile and simple and elegant recipe.

Artichokes, grape tomatoes, white wine, and Spicy Beer Mustard sauce blend their distinctive characters to create a plate that is packed with flavor and presents an elegant plate.

The recipe enhances the taste and tenderness of chicken, yes, and try it with pheasant or quail or grouse. Last weekend, pheasant breasts came into my larder, and I recommend the tender, herby and succulent dinner that followed.

Pheasant or Chicken with Artichokes in Creamy Mustard Sauce makes cooking a pleasure since the process comes together logically and with little muss. White wine, chicken broth, herbs (oregano, thyme, sage, rosemary in singles or combinations thereof) combine in a marvelous way. Finish with a light Spicy Beer Mustard and cream sauce.

Baking time may be the only difference between cooking a chicken or wild game bird. For pheasant, I baked the breasts in my LeCreuset pot for 2 hours at 250 F Degrees, a slow oven. Chicken thighs, breasts, wings or legs require far less time in the oven or may be completely finished on top of the stove. See below:

Taste the Magic that Spicy Beer Mustard Bestows on Pork Cutlets

I’m a fan of pork cutlets. I appreciate their fresh flavor and ease of preparation – quick and simple. When I prepared the cutlets in past times (prior to the creation of Spicy Beer Mustard), upon first taste, I was left wanting more. Maybe I yearned for spice, depth of flavor, a taste that lingered on the tongue? Spicy Beer Mustard sauce stepped up to answer my plea. Now Spicy Beer Mustard and pork cutlets fill-the-bill for light, quick, simple and luscious!

Start writing or type / to choose a block

See the recipe that follows: And

Buy Spicy Beer Mustard! Click the BUY Button on the front page of this website!

Start writing or type / to choose a block

Start with fresh pork cutlets,saute/brown the cutlets, and add only a few ingredients to create a rich, full-0of-flavor and light evening meal.  Serve with a sweet potato and a crisp salad.  Do it all in 20 minutes!

Start writing or type / to choose a block

Ingredients

• 2 cutlets
• 2 Tb. Canola oil
• 1/2 tsp. salt
• 3 grinds fresh black pepper
• 2-3 Tb. flour
• 1/4 cup chicken broth
• 1/4 cup white wine or chicken broth
• 2 Tb. Spicy Beer Mustard
• 2 Tb. Half & Half cream
• 1/2 tsp dried thyme or 1 branch fresh thyme

Pour 2-3 Tb. oil in your favorite saute skillet.  Ideally, the skillet will hold all of the cutlets although during browning process give the cutlets room so that they brown rather than steam!  

Season the cutlets with salt and pepper.  Dust with flour, a light dusting.

When the oil sizzles, brown each cutlet, approximately 2 minutes/side.

Remove the cutlets from the saute pan.

Pour off the oil, and turn the heat to low. 

Add the chicken broth and the white wine and the thyme.  At this time in the process, you may return the cutlets to the saute pan if they need more cooking.  Do not over cook pork cutlets.  In my experience, the browning process also fries them to doneness.

To finish the sauce.  Remove the cutlets from the skillet.  Then boil down the quantity of liquid from the original 4 Tb. to 3 Tb.  

Stir in the Spicy Beer Mustard and add the cream.  The mixture will thicken nicely.  Simmer for 2 minutes and add more cream to achieve the consistency you like.

Pour the sauce over the cutlets and serve hot!

May I add that you, the Chef may double, triple and quadruple this recipe with a flick of your phone calculator?

Brussel Sprouts live among the cabbage family of vegetables and thereby a cruciferous vegetable shown to have anti-cancer properties.

Recommendation: eat a cruciferous vegetable – cabbage, broccoli, cauliflower, kale, mustard and collard greens 3 times per week!

Whoa! That’s a BIG Ask! Never fear, Spicy Beer Mustard elevates the common Brussel Sprout from blah to scintillating, and maybe the following recipe earns its place on your refrigerator door.

Salmon Patties Made Simple with Spicy Beer Mustard

Posted by Betty A Sayers (Creator) 0 Comments Like 1 like

Start Fresh in 2019 –

Dark skies, icy walk ways, cold fingers and toes – a cautionary tale for Nebraskans in January and sets up a scenario for entertaining at home.

  Many of us also are keeping our goals for 2019 – eating fresh and eating light and eating well. When your thoughts turn to “What’s for dinner?” Think nutrient rich, simple to make, clean and  steeped in flavor-  Spicy Beer Mustard  Salmon Patties.

 I’ve tested recipes for salmon patties, and of the many, the following won my award  because 1)  clean, fresh salmon flavor 2) easy to mix and make 3) salmon mixture  may be made ahead 4) nutrient rich 5) entertaining to mix and make. Recipe by Dorie Greenspan. I discovered the recipe on The Splendid Table radio show and website sponsored by Public Radio.

Spicy Beer Mustard adds complexity and rich flavors to the salmon.  Buy your Spicy Beer Mustard by pressing the “Buy” button on the front page of this website or search on Amazon.com gourmet grocery for Spicy Beer Mustard – 6 pack or 2 pack.

Ingredients

1 ½ pounds skinless salmon fillets, cut into chunks and pat dry

½ cup plain Greek yogurt

½ finely chopped scallions (white and light green parts only)

½ cup chopped fresh dill (sometimes I mince fresh parsley instead of dill)

3 Tablespoons Spicy Beer Mustard

1 Tablespoon capers, rinsed, patted dry and coarsely chopped

1 lemon

¾ Tsp. sea salt or to taste

Canola or olive oil, for cooking

6 buns

WORKING AHEAD: You can keep the burger mix in the refrigerator for up to 8 hours before cooking

Directions

1.  Put the salmon in a food processor and pulse about 6 times, just until it is coarsely chopped. Stop before you have paste!

2.  Spoon the yogurt, scallions, dill, mustard and capers in a large bowl and stir to blend. Finely grate the zest of one lemon into the bowl. Stir and season with the salt.  Add the salmon – use a flexible spatula and a light touch. Taste and decide if you’d like more salt or want to squeeze some lemon juice into the mix. 

3. Cover the bowl, pressing a piece of plastic wrap against the surface of the mix, and refrigerate for at least 2 hours (the salmon burger mix can be refrigerated for up to 8 hours.)

4. When you are ready to make the burgers, toast the buns in a clean skillet or grill pan. Toast until crisp and lightly browned and keep warm until serving time.

5. Drain any liquid that accumulates in the bowl.  Divide the salmon into 6 portions and shape each one into a patty. Lightly coat a grill pan or skillet, with of oil or spray and place it over medium-high heat. Cook the burgers in two batches (don’t crowd the pan) and coat the skillet again with oil between batches. Grill  about 2 minutes on each side – you want to crisp the exterior and just warm the insides. (or grill until  110-125 F   internal temp.)

6.  Serve immediately with a variety of toppings  and a dollop of Spicy Beer Mustard sauce. Recipe: 2 Tb. Spicy Beer Mustard mixed with 2 Tb. quality mayonnaise

7. Options for toppings: pickled red onions, (see photo)  avocado slices, tomato, cucumber

New Year’s Eve celebrations are approaching, and I am thinking about the Charcuterie Boards that your friends invited you to bring to their party.   I will be packing my Charcuterie Board to a celebration 200 miles from my home base so I need some hardy food items and beyond the smoked salmon and smoky ham appetizers, I include deviled eggs. 

Why?  Because eggs are a fundamental symbol for  fresh beginnings, they travel well, and they reassure and satisfy during uncertain times, and all times are that.

 

I scrub the slate clean on New Year’s Eve., and wipe out the  tired and  negative thoughts and the plans that never made it off first base.  The deviled eggs on a Charcuterie Board represent fresh ideas and new goals for the year ahead.

And guests relish them and come back to the Board for more!  Plan two deviled eggs per person!  The recipe comes together with ease, and Spicy Beer Mustard underscores the fullest flavor!

                     Spicy Beer Mustard Deviled Eggs

Start with 12 large eggs.  Place eggs in a medium saucepan and cover with cold water.  Bring water to a full boil, let cook for 1 minute, then turn off heat and cover pan.  Allow eggs to stand for 15 minutes. Cool immediately in cold water, and when cool enough to handle, peel the eggs and cut the whites in half lengthwise.  Scoop yolks into a large sieve or the bowl of your food processor; place whites on a serving platter.

Press the yolks through the sieve with a wooden spoon and into a bowl or pulse them until fluffy  in the food processor.

Ingredients

12 large eggs

2 1/2 Tablespoons Spicy Beer Mustard

2 1/2 Tablespoons good quality mayonnaise 

1/2 tsp. vinegar

parsley leaves and paprika for garnish

Process

Mix Spicy Beer Mustard and mayonnaise.  Add the vinegar and mix well.  Incorporate the mustard/mayonnaise mixture into the finely shredded egg yolks until the mixture feels creamy yet holds its shape in the egg white.  Taste, and add 1/4 tsp. salt if needed.

 Make Spicy Beer Mustard Deviled Eggs and all your dreams come true in 2019