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