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Salmon with Lemon, Caper and Spicy Beer Mustard Sauce

Salmon with Lemon, Caper and Spicy Beer Mustard Sauce

Salmon with Lemon and Spicy Beer Mustard Sauce

May we live with ease in 2023 and may we cook and savor fine food.

Regular readers know that I am always a champion of simplicity and that tasty meals with minimal preparation get gold stars from me. To start the new year, we’re recommending pairing salmon with a light, delicious mustard sauce using Buzz Savories’ Spicy Beer Mustard. The fresh lemon, salty caper and mustard play well with skillet-roasted salmon fillets, and the artisanal nature and whole-grain texture of the Buzz Savories mustard gives it a flavor and quality that can’t be matched with a simple Dijon.

You can mix the sauce in just a few minutes as the salmon sautés away in its pan and prepare a delightful light dinner in just a few minutes. I like to pair it with Avocado and Grapefruit Salad and include a French baguette to help soak up any remaining sauce. Plus, if you save any salmon and sauce for lunch the next day, you’ll still find the flavors tangy, bright and rich.

Salmon with Lemon, Caper and Spicy Beer Mustard Sauce

If you’re new to pairing fish with mustard, try the Salmon with Lemon and Honey Mustard Sauce. You’ll find it a flavorful start to the new year.

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Salmon with Lemon, Caper and Spicy Beer Mustard Sauce

Easy quick salmon fillets roasted in a skillet and seasoned with a lemony, salty caper and Spicy Beer Mustard sauce. Assemble the few ingredients, and in 12 minutes, dinner is served.
Course Main Course
Cuisine American
Keyword Easy Cooking, flavor rich, healthy, Spicy Beer Mustard, light,
Prep Time 12 minutes
Cook Time 12 minutes
Servings 4

Equipment

  • heavy bottomed skillet

What You'll Need:

  • 4 5-6 oz salmon fillets - skinless preferred
  • 1 ½ tsp. kosher salt
  • 2 Tb olive oil
  • 4 green onion white parts, sliced thin
  • ⅓ cup chicken broth and more to thin sauce as needed
  • 3 Tb freshly squeezed lemon juice
  • 1 Tb Buzz Savories Spicy Beer Mustard
  • 2 Tb capers, drained
  • 2 Tb unsalted butter

How To Prepare:

  • Heat a large heavy bottom skillet (your cast iron skillet?) over medium-high heat. Dry the salmon fillets well with paper towel and season each filet evenly with 1 tsp. salt or more depending on size of the fillets.
  • Add the oil to the skillet and heat an additional 30 seconds. Place the fillets on the skillet, flesh side down and cook undisturbed until golden brown, about 4 minutes. Carefully flip the fillets and cook an additional few minutes or until internal temp. of fillets measures 125 Degrees for medium rare. Insert the thermometer in thickest section of the fillet, and 120 Degrees for salmon cooked rare.
  • Lift salmon out of skillet and place on a serving platter or plate.
  • Return the skillet to medium heat and add ½ Tb olive oil, ½ tsp salt, and the sliced green onions. Stir and cook until onions smell fragrant and look wilted. Add chicken broth, lemon juice and capers. Simmer for 4 minutes to reduce the sauce. Whisk in butter and mustard until combined. Spoon the sauce over the salmon and serve warm.

Notes

I like salmon with fruit, and a pear and avocado salad compliment the subtle flavors of the roasted salmon - see salad dressing recipe for a grapefruit/avocado salad among the recipes on buzzsavoriesllc.com website. Add a crusty French Baguette to dip in the full-of-flavor sauce.
Make plenty and save leftovers for plates of cold salmon served next day because the flavor deepens in the refrigerator, and is not to be missed.

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Pigs in Blankets and Spicy Mustard Dipping Sauce

Pigs in Blankets and Honey Mustard Dipping Sauce

Pigs in Blankets and Spicy Mustard Dipping Sauce

Holidays mean parties and I believe they always have. Today, December 2022, I am reminiscing about the 1970’s and good times with friends as we  celebrated a new love, a new job, friends, a weekend – any reason served us. A great tradition at those parties was Pigs in a Blanket appetizers with a spicy mustard dipping sauce. The flavorful, meaty sausage is an ideal complement to the crisp bread wrapping provided by the commercial refrigerated crescent rolls. 

For this edition, we updated the mustard dipping sauce recipe with Buzz Savories Spicy Beer Mustard so you can offer guests a taste that is both thoroughly modern and with a rich history. Prepare your PIBs the day before and wrap them in plastic wrap until they are ready to bake. That way you’ll get the benefit of their delicious smell as they come out of the oven. We merely suggest that you make plenty because they’re still a popular appetizer at a variety of parties.

Pigs in Blankets and Honey Mustard Dipping Sauce
@bettysayers0 Pigs in a Blanket #pigsinablanket #appetizersideas #beermustard #honeyrecipe #short ♬ Optimistic Corporate Background - 5 Minutes - Elshan

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Pigs in Blankets and Spicy Mustard Dipping Sauce

Pigs in a Blanket make a party a party. They disappear quickly so make plenty and serve with a dipping sauce made with Buzz Savories Spicy Beer Mustard.
Course Appetizer
Cuisine American
Keyword Buzz Savories Honey Mustard, Buzz Savories Spicy Beer Mustard, Easy Cooking, Holiday Grazing and Dipping
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8

What You'll Need:

  • 1 8 oz. can refrigerated crescent rolls
  • 1 10 oz. package smoked cocktail sausages
  • 1 large egg, beaten to blend
  • ¼ cup mayonnaise
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 2 tsp. red wine vinegar
  • 1 tsp. Tabasco sauce (or to taste)

How To Prepare:

  • Place racks in upper and lower third of oven and preheat to 375 Degrees.
  • Line 2 baking sheets with parchment paper.
  • Unroll one 8-oz. can refrigerated crescent rolls onto a cutting board and tear sheets at perforations to separate into triangles. Cut each triangle lengthwise into 3 thin equal size smaller triangles.
  • Working one at a time, place sausages or franks on the short ends of triangles of dough; roll up and press point end to seal.
  • Divide between 2 parchment lined baking sheets, placing point side down (you should have 24 total). Brush dough with beaten egg and bake until dough is cooked through and golden brown, 13-15 minutes.
  • Combine Buzz Savories Spicy Beer Mustard, mayo, Tabasco and red wine vinegar and blend. Pour into a small serving bowl suitable for dipping.
  • Transfer Pigs in a Blanket to a platter. Serve accompanied by the Buzz Savories Spicy Beer Mustard dipping sauce.

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20-Minute Honey Lace Cookies

honey lace cookies

20-Minute Honey Lace Cookies

It’s December, and therefore the season of shopping, wrapping, decorating, mailing and hurrying is upon me. I barely have time for my “need-to-do” list just as my “want-to-do” and “nice-to-do” lists sprout wings!

I did find a solution for a favorite “want-to-do” — baking pretty Christmas cookies. I fell in love with Martha Stewart’s Lace Cookies at first sight for these reasons:

  1. They look simple yet elegant and the warm caramel color and enticing aroma evoke sweet memories.
  2. There are only five ingredients. You read correctly, just honey, butter, light brown sugar, flour and a pinch of salt.  All available right now on my pantry shelf, so no shopping! 
  3. I mixed and baked a batch in less than 20 minutes.
  4. The clean-up is easy because the recipe only asks for one small pan to melt the butter, brown sugar and honey, a bowl to stir in the flour and salt, and two parchment-lined baking sheets.

Of course, I especially appreciate the flavor because with Buzz Savories single-source, artisanal honey, I can taste the flowers of summer as I smell the sweetness of the honey in the warm cookie. It’s the kind of cookie that makes holiday entertaining easy.

So, just a bit of advice extra from me: acquire a local honey to experience the full opulence of these cookies. And buy your honey here.

lace cookies

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Martha Stewart's Honey Lace Cookies

Martha Stewart's Lace Christmas Cookies recipe features Artisanal honey. The variety of florals of Buzz Savories Artisanal Honey are captured in this simple (5 ingredient) recipe.
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, Holiday Grazing and Dipping, honey, tine-saving
Prep Time 20 minutes
Cook Time 6 minutes
Servings 16

What You'll Need:

  • 2 Tb. unsalted butter
  • 2 Tb light-brown sugar
  • 1 ½ Tb. honey
  • 2 Tb. all-purpose flour
  • pinch salt

How To Prepare:

LACE COOKIES Step 1

  • Preheat oven to 375 degrees. Line two large baking sheets with Silpats (French baking mats) or parchment paper. Set aside.
    In a small saucepan, melt (not boil) butter, sugar, and honey. Transfer to a bowl. Whisk in flour and salt until smooth.

LACE COOKIES Step 2

  • Working quickly, drop ½ teaspoons of batter onto prepared baking sheets, at least 3 inches apart. Bake until cookies spread and turn golden brown, about 6 minutes. Transfer sheet to a wire rack; let cool completely. With your fingers, carefully remove cookies from pan.
    Notes: Scoop butter with a measuring spoon to ensure evenly sized cookies. Leave adequate space between dollops; they expand while they bake.

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Buzz Savories Mustard and Honey Pretzels

pretzel dip

Buzz Savories Mustard and Honey Pretzels

What  part of all Holiday traditions and expectations do you most enjoy? 

My favorite moments are when my family and friends and neighbors stop by to share Holiday greetings.   I keep cheeses, dips, and crudites in the refrigerator so I can offer light and delicious appetizers for grazing while we visit.

The Buzz Savories Mustard and Honey flavored pretzels take a starring role on the table.

Their savory and sweet flavors belong with coffee and cookies and/or beer and sausages.  I often serve it with a favorite sour cream and onion dip or piled in a basket for easy munching.    I make these savory pretzels starting on Thanksgiving and several batches later, we are grazing on them during the Christmas Holiday and all important – they are fun to make and require little clean-up. 

Stock your pantry now with  Buzz Savories mustards and honey to put some ease into hosting the Holidays!

pretzel dip
@bettysayers0 Mustard Honey Pretzels are so easy to make, and are definitely a crowd favorite! #pretzels #pretzelrecipe #honey #honeybee #beermustard #foryou #short ♬ Ballet song like "Waltz of flowers" _ 5 minutes(965273) - yulu-ism project

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Buzz Savories Mustard and Honey Pretzels

Add savory to the sweet during this Holiday and enjoy the making and then the grazing potential of the Buzz Savory Mustard/Honey Pretzels.
Course Appetizer
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, Holiday Grazing and Dipping
Prep Time 20 minutes
Cook Time 20 minutes
Servings 12

What You'll Need:

  • 16 oz. sack of pretzels-sticks or wheel shapes/your preference
  • 3 Tb. butter
  • 3 Tb. Buzz Savories Mustard
  • ⅓ cup Buzz Savories Honey
  • ½ tsp. garlic powder

How To Prepare:

  • Preheat oven to 250 Degrees.
  • Line a baking sheet with aluminum foil.
  • Melt the butter in a 12" skillet and add the mustard, garlic powder and honey, heat until the mixture comes to a simmer.
  • Arrange the pretzels in a single layer on the baking sheet and pour the mustard and honey mixture over the pretzels.
  • Gently stir and shake the pretzels enough to spread the savory sauce over every pretzel.
  • Place the baking sheet and pretzels in 250 Degree oven for 20 minutes.
  • Remove from oven and allow to cool. Cover and store at room temperature.

Notes

Make several batches and give as gifts or as thank you to the host.

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Crunchy Parmesan-Crusted Pork Chops

Crunchy Parmesan-Crusted Pork Chops

Crunchy Parmesan-Crusted Pork Chops

Although I’m a fan of pork chops because they are a relatively lean cut of meat, there’s always a chance they’ll come out dry, tough and tasteless. A chewy pork chop is often a telltale sign of overcooking, no matter how you cook them, and undercooked pork is never the best idea. That’s why we suggest using an instant-read thermometer and cooking chops to an internal temperature of 165 degrees.

 

If your goal is well-cooked, fork-tender, flavorful pork chops here are a few tips and our latest favorite recipe.

 

Crunchy Parmesan-Crusted Pork Chops uses the natural ingredients in Buzz Savories Spicy Beer Mustard to reduce moisture loss through the cooking process and help produce a rich, juicy, full-bodied flavor. To help insure a moist finished product, it’s a good idea to brine the meat, even for as little as half an hour, let it come to room temperature before cooking, and let it rest for a few minutes before serving.

Take a little care, and these may be the best pork chops you ever tried.

Crunchy Parmesan-Crusted Pork Chops
@bettysayers0 Parmesan Panko Crusted Pork Chops #porkrecipe #porkchops #porkrecipes #beermustard #short ♬ Optimistic Corporate Background - 5 Minutes - Elshan

Bee prepared for winter

In November in the apiary, we add protective gear to our hives to reduce the impact of ice, snow, and cold winds while the bees cluster tightly inside to stay warm. The worker bees vibrate their bodies to generate heat. The queen is near the center of the cluster where the temperature can reach 90-100 degrees F. and the cluster expands or contracts depending on the outside temperatures.

It gets cold in Nebraska — well below freezing — but with a little help from us, we expect to find happy, healthy bees in the spring.
Crunchy Parmesan-Crusted Pork Chops
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Crunchy Parmesan-Crusted Pork Chops

Cut-it-with-a-fork pork tenderness with marvelous flavor and easy cooking.
Course Main Course
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, mustard, pork chop
Prep Time 45 minutes
Servings 4 people

Equipment

  • 1 sheet pan
  • 1 wire rack

What You'll Need:

  • 2 cups Panko bread crumbs toasted
  • 2 Tb olive oil
  • ¼ cup All-purpose flour
  • 2 large eggs
  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 1 tsp. salt
  • ¼ tsp pepper
  • 1 cup grated Parmesan cheese
  • 4 6-8 oz. pork chops (3/4 to 1 inch)

How To Prepare:

  • Adjust oven rack to middle position and heat oven to 425 Degrees.
  • Toss Panko with 2 Tablespoons oil in bowl until evenly coated.
  • Microwave Panko, stirring every 30 seconds until light golden brown (5 minutes) or toast in a medium skillet on the stove top until medium brown (5-10 minutes).
  • Whisk eggs, mustard, salt and pepper together and pour into shallow dish.
  • Spread flour in a shallow dish.
  • Toss Panko and Parmesan cheese together in 3rd shallow dish.
  • Set a wire rack in a sheet pan or cookie sheet and spray with vegetable oil or grease lightly with vegetable oil.
  • Using a sharp knife, cut 2 slits , about 2 inches apart through fat on each side of pork chop.
  • Pat chops dry with paper towels, and then working with one chop at a time, dredge in flour, dip in egg mixture allowing excess to drip off. Lastly, coat with toasted panko crumbs, pressing gently to adhere.
  • Place pork chops on wire rack and roast chops to 145 Degrees, approximately 20-30 minutes, rotating pan half way through. Remove sheet from oven and let rest 5 minutes.
  • Serve with with your favorite autumn vegetable and maybe cranberry sauce.

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Sausages with Sauerkraut, Apples and Mustard

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

I realize that I am one of the lucky ones who can pick apples straight from the tree instead of having to sort through bins of them in the grocery store. If you have a family — or even if you don’t — picking apples is a fun activity for family and friends of all ages and finding an apple orchard near where you live is worth the effort.

On a golden day in mid-October, I picked Jonagold apples growing in The Apple Orchard north of Kearney, NE. When I thought we had “enough,” we brought them home and did a little update on a borrowed recipe to make an Apple, Sausage and Sauerkraut Sheetpan Dinner, featuring Buzz Savories Spicy Beer Mustard. 

The mélange of roasted sausages, fruit, and vegetables tastes to me like autumn and offers the rich color palette of a day in October.  To top off the flavor, we added a cup of apple cider to the mix, then served our creation with crusty bread and a rich glass of red wine.

Sheet-Pan Sausages with Sauerkraut, Apples and Mustard
@bettysayers0 Apple Sausage Bake #easydinnerideas #autumnrecipes #quickrecipes #short ♬ Optimistic Corporate Background - 5 Minutes - Elshan

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The beekeeping life

Here is a picture of me standing in my beekeeper shed. Behind me you can see stacks of what we call wooden ware — hive boxes, lids, frames and bottom boards, as well as our medicines, beeswax, smoker, bee suit and more items than you would imagine necessary for managing an apiary.  

The task for the beekeeper (me) for the winter months is scraping and cleaning the wax and propolis (glue made by bees) from the tops and sides of the hive boxes and frames.  Bees and beekeepers appreciate neat and clean wooden ware in the apiary.  And there’s only one way to get it.

Betty Ann in the bee shed
Betty Ann in the bee shed.
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Sheet-Pan Sausages with Sauerkraut, Apples and Mustard

A sheet-pan dinner based on Alsatian choucroute garnie, a dish of sauerkraut and various cuts of pork seasoned with mustard. We are featuring apples to welcome the apple season. Pork sausages are nestled into vegetables and apples, and the whole thing gets a generous cup of cider before it goes in the oven.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey Mustard, Easy Cooking, flavor rich, Light Dinner Meal
Prep Time 15 minutes
Cook Time 45 minutes
Servings 4 people

What You'll Need:

  • 1 Tb. vegetable oil
  • 2 cups sauerkraut, drained of excess liquid
  • ½ cup sauerkraut liquid
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • 1 lb. pork sausage, such as potato bologna, Polish or any other you prefer. Cut into 1 1/2-2 inch pieces.
  • 1 medium red onion sliced in half moon pieces approximately ½ inch thick
  • 2 medium apples, unpeeled, cored and cut into chunks
  • 1 cup hard apple cider or fresh apple juice

How To Prepare:

  • Place sausages, onions and sauerkraut in a bowl and toss with the mustard.
  • Position a rack in the middle of the oven and preheat to 400 Degrees.
  • Oil a large, rimmed baking sheet with vegetable oil and add the sauerkraut, onions, sauerkraut mixture, and apple chunks.
  • Flatten the vegetable mixture with a spoon.
  • Arrange the sausage pieces on top of the vegetable/apple mixture.
  • Pour ½ cup of sauerkraut juice and 1 cup of apple cider or apple juice over everything.
  • Roast for 20 minutes and then rotate the pan front to back and roast another 20 minutes or until sausages are brown and apples and onions are tender.
  • Serve family style with crusty bread and additional Spicy Beer Mustard.

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Biscuits and Buzz Savories Honey

biscuits and buzz savory honey

Biscuits 'n Honey

Few things in life return such delight for their simplicity than fresh-from-the-oven Baking Powder Biscuits and Buzz Savories artisanal Nebraska wildflower honey.

Honey is one of those things that has a terroir — that is, the taste of the product is influenced by the environment in which it is produced. In our case, the terroir reflects the unique nectars produced by the flowers in a one-and-a-half-mile radius of the colony.  Buzz Savories’ bees sip nectar from wild plum blossoms, chokecherry, elderberry, clover, alfalfa, golden rod, and the tiny flowers of blue stem grasses in the Platte River Valley, to create its unique taste.

Did you know that big honey producers blend honey from hives across the country? While this lends consistency to their finished product, the unique tastes of Nebraska or any other specific region is lost.

Why not make a batch of our Baking Powder Biscuits and try them with our all-natural, artisanal, single-hive, wildflower Buzz Savories Honey for brunch or afternoon tea or a late-evening snack? It’s hard-to-beat goodness made easy.

biscuits and buzz savory honey
@bettysayers0 Home style biscuits with Buzz Savories Honey #honey #homecooking #southerncooking #honeybee #grandmasoftiktok #short ♬ Good impression VP company introduction (3 minutes)(983023) - RYOpianoforte

Meanwhile, back at the hive...

It’s honey harvest time. We recently lifted the honey supers from the hives and poured the warm and luscious honey into storage containers. The bees know when the honey is ready (meaning the moisture content is low enough) and cap it off with wax. A good rule of thumb for beekeepers is to look for the frames to be at least 80% capped before harvesting.

Beekeepers also take into consideration that the bees in the wild need honey for their use during winter.  In Nebraska, typical nutrient needs for a hive of bees throughout the winter is 50 lbs. of a concentrated sugar/water syrup to replace the honey we are removing. Never fear, they will transform the sugar/water syrup into honey for convenient storage in the top box of their hive during the cold months.
biscuits and buzz savory honey
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Biscuits and Buzz Savories Honey

Baking Powder biscuits glazed with a swirl of Buzz Savories local Nebraska honey links to a memory of home that I cherish. Make this easy recipe and grab a jar of Buzz Savories honey tasting of wild plum, chokecherry, mallow, goldenrod, and clover for a taste and time to remember.
Course Breakfast, Dessert, Side Dish, Snack
Keyword Buzz Savories Honey,, Easy Cooking, flavor rich, healthy, honey, tine-saving
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6 people

What You'll Need:

  • 1 ½ cups All-Purpose flour
  • 2 tsp. Baking Powder
  • 1 tsp. Kosher salt or 1/2 tsp. table salt
  • ½ cup (1 stick) unsalted butter (cold)
  • ¾ cup Whole milk

How To Prepare:

  • Starting with a cold stick of butter, chop it into pieces the size of a lima bean and refrigerate again until use in the recipe.
  • Line baking sheet with parchment or lightly grease baking sheet with butter. Preheat oven to 400 Degrees.
  • Combine flour, baking powder and salt in a mixing bowl or the bowl of your food processor. Toss in the butter and work quickly with your fingers or a pastry blender until the mixture looks like a coarse meal. Alternate method: mix in a food processor by pulsing 3 times to achieve a coarse, crumbly mixture.
  • Add milk and stir with a fork until mixture just comes together into a slightly sticky, shaggy dough. Alternate method: blend in food processor only until the dough comes together into a slightly sticky, shaggy dough.
  • For small biscuits, use a teaspoon or small cookie scoop to drop onto the baking sheet. For larger biscuits use a ¼ cup container and drop the dough onto the baking sheet.
  • Bake the balls of dough as they dropped or flatten slightly and bake 15 minutes. Serve hot or at room temperature.

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Buzz Savories Ham Salad Sandwich

Ham Salad Sandwich

Savory Ham Salad

September is an ideal time for picnicking and traveling and packing lunch boxes, and I’m exploring the world of portable food. If you’re like me, you want something that travels well in a cooler, but with a  depth of flavor that turns my thoughts to lunch from breakfast on. And I nominate the Buzz Savories Ham Salad Sandwich.   

I especially like the Buzz Savories recipe for a Ham Salad Sandwich for these reasons:

  • Flavor – smokey, salty, sweet, and comforting
  • Simple to make
  • Make ahead and refrigerate for 3 days
  • Easy eating because Ham Salad holds together and no drip or crumble
  • Select the bread of choice or pack it in a lettuce leaf

Salty, smokey, sweet and nourishing, the Buzz Savories Ham Salad Sandwich satisfies a hungry muncher as well as a delicate snacker. Serve with chips and dip and carrot sticks. This spread travels with ease in a cooler. Serve it a tail-gate party, picnic in the park or for lunch at home or in the work place.

Ham Salad Sandwich

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Ham Salad Sandwich
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Buzz Savories Ham Salad Sandwich

Salty, smokey, sweet and nourishing, the All-Seasons & Reason Ham Salad Sandwich satisfies a hungry muncher as well as a delicate snacker. Serve with olives and chips and dip and carrot sticks. This spread travels with ease in a cooler. Serve it a tail-gate party, picnic in the park or for lunch at home or in the work place.
Course Appetizer, Main Course, Snack
Cuisine American
Keyword Buzz Savories Spicy Beer Mustard, Easy Cooking, flavor rich, healthy, Lunch, sandwich
Prep Time 20 minutes
Servings 6

What You'll Need:

  • 1 lb. sliced, roasted ham, finely chopped or 1 lbs. ground ham
  • 3 ribs celery, finely chopped
  • 2 eggs hard-boiled
  • 2 Tb. pickle relish (optional)
  • ½ cup mayonnaise more as needed
  • 2 Tb. Buzz Savories Spicy Beer Mustard
  • ½ tsp. your favorite hot sauce (optional)
  • 8 slices English Muffin bread (for delicate snacker)
  • 6 hamburger buns for the hungry
  • 1 stack saltines for the appetizer tray

How To Prepare:

  • Finely dice the celery and chop the hard-boiled egg.
  • Add pickle relish if you choose.
  • Blend mayonnaise and Buzz Savories Spicy Beer Mustard.
  • Gently stir all the ingredients and taste for seasonings - salt, pepper, hot sauce
  • Mix and refrigerate (make ahead 1- 2 days and refrigerate covered for 3 days)
  • Spread on your bread of choice and/or celery sticks.

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Updated New York Dog & Summer Pickle Relish

Updated New York Dog

Updated New York Dog & Sweet Pickle Relish

Although the sausages on which they are based — the wiener and the frankfurter — both originated in Germany, it’s hard to imagine a more quintessentially American sandwich than the hot dog. There are numerous origin stories about who was first to serve the little sausages in split buns, but most food historians agree the hot dog rose to prominence in the United States from a base of German immigrants in New York City where it became a working-class street-cart staple and established a deep relationship with the game of baseball that continues to this day.

Updated New York Dog
Many thanks to our New York friend Scott Rager for the professional food styling and photography.

Over the years from the mid-19th Century, the hot dog developed regional variations. For example, the Chicago Dog, which consists of yellow mustard, dark green relish, chopped raw onion, pickle spear, sport peppers, tomato slices is a far cry from the hot dogs topped with Cole slaw and onions like you find in Atlanta and the South.

To my mind, however, it’s the New York dog that speaks to the variety and interesting combinations of styles, music, entertainment, and foods that capture the essence of New York City. This month, we’ll suggest a twist on the New York dog with Buzz Savories Spicy Beer Mustard as the basis and also provide a recipe for a handmade sweet pickle relish we especially enjoy with the New York Hot Dog. Try them both!

Sweet Pickle Relish

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Buzz Savories Summer Pickle Relish

Spoon Buzz Savories Summer Pickle relish on a New York Style Hot Dog for rave reviews. Enjoy the cooking/canning process and give a gift of summer's sun and fresh flavor to friends during winter's dark days.
Course Appetizer, condiment
Cuisine American
Keyword Easy Cooking, flavor rich, grilling
Prep Time 4 hours
Cook Time 15 minutes
Servings 4 pints

Equipment

  • 4 pint canning jars, lids and screw tops
  • ¼ cup canning salt or Kosher Salt because these salts are free of impurities
  • 1 pot large enough to hold the jars for sterilizing the jars - a dishwasher works as well

What You'll Need:

  • 6 large cucumbers - partially peeled - leave some green on for color finely chopped or shredded in food processer
  • ¼ cup canning salt or Kosher Salt
  • 4 cups yellow or white onions chopped finely or shredded
  • 1 large red pepper, chopped finely
  • 2 ½ cups white vinegar
  • 2 ½ cups sugar
  • 2 Tb. Buzz Savories Spicy Beer Mustard Buzz Savories mustards blend yellow mustard seeds and turmeric and allspice, each important ingredients for a pickle relish
  • 1 tsp. celery seed

New York Hot Dog

  • 4-6 Hot Dog weiners
  • 4-6 fresh Hot-Dog Buns
  • 1 large onion sliced thin and fried in 1-2 Tablespoons vegetable oil until crispy brown
  • ½ cup Buzz Savories Spicy Beer Mustard
  • 6 slices dill pickle slice thin
  • ½ cup Buzz Savories Summer Pickle Relish

How To Prepare:

  • Peel the cucumbers, leaving intermittent strips of green peel on the cucumber for added color and cut into 3 inch chunks.
  • Peel the onions and cut into 3 inch chunks.
  • Shred the cucumber and onion in a food processor to a coarse consistency. Pulse 4 times until every chunk is just shredded, and no more.
  • Chop the red pepper or slice into fine shreds on a mandolin.
  • Place vegetables in a nonreactive bowl - glass or stainless steel.
  • Pour ¼ cup canning salt or Kosher Salt over the onion/cucumber/red pepper mixture. Mix well and cover with a clean tea towel.
  • Leave overnight or for 4 hours until vegetables release their juices, and the mixture looks wet and soupy.
  • Drain the shredded vegetables into a colander or sieve then wring the juices out by spooning them into a cotton towel or double cheese cloth over the sink or bowl. Pick up the corners of the tea towel and wind them together over your hand, twisting and squeezing. As the towel twists, juices and brine are squeezed out of the vegetable mixture. Work it until the vegetables are just moist but not dripping with juice.

Making the Pickle Solution

  • In a non-reactive 2 qt. sauce pan, mix the vinegar, sugar, Buzz Savories mustard, and celery seed. Bring to a simmer and stir until the sugar dissolves.

Making the Pickle Relish

  • Place the vegetable mixture into the simmering pickle solution. Cook over medium heat - 15 minutes.

Canning the Relish

  • Organize hot jars and the kettle of hot pickle relish on a flat surface.
  • Ladle the pickle relish into the jars, leaving ½ inch space between the relish and the top of the jar
  • Wipe the top rim of the jars with a damp cloth to clean the surface and top the jar with a canning lid. Seal each with the jar lid band. Twist it tight.
  • Cool on a wire rack or folded tea towel.
  • Store in a cupboard or pantry shelf. Shelf life, 1 year.

Making the New York Hot Dog

  • Spread the hot dog buns lightly with butter and toast on a hot griddle or skillet.
  • Spread top and bottom of the bun with Buzz Savories Mustard.
  • Layer bottom bun with the thinly sliced dill pickle.
  • Place hot dog on the bun.
  • Add spoonful of Summer Pickle Relish.
  • Top with the fried onions and serve.

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