The Creole Mustard Recipe

With a melange of culinary has an effect on, including Italian, French, German and Portuguese, Creole dishes have a reputation for diversity, mustard incorporated. The magic of Creole mustard lies in its adaptability. All Creole mustard has a degree of spiciness natural to the style of cuisine; but, when you make your own, you can control the heat and flavor balance and even tailor the ingredients to that which you will serve it with. As an illustration, mild white fish works well with a coating of mild, floral Creole mustard; whereas, a fatty boudin sausage goes best with a spicy, pungent Creole mustard.

Things You’ll Need

  • Brown mustard seeds
  • Dry white wine
  • White wine vinegar
  • Pungent ingredients, such as garlic and red pepper flakes
  • Creole spices, such as allspice berries, nutmeg and paprika
  • Kosher salt
  • Brown sugar

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  • Toast brown mustard seeds in a dry saute pan over low heat until fragrant, about 3 or 4 minutes. You need 1 cup of mustard seeds to make 2 cups of mustard.
  • Transfer the toasted mustard seeds to a saucepan and add an equal amount of dry white wine and water by volume. Bring the mustard seeds to a boil, then turn off the heat. Soak the mustard seeds for 1 hour.
  • Bring white wine vinegar, pungent ingredients and Creole spices to a boil and steep for 45 minutes. You need 1 cup of white wine vinegar for each cup of mustard seeds used.

    This is where the mustard takes a Creole turn. Pungent ingredients usually found in Creole mustard include minced garlic, shallots or onions, and crushed red pepper or red pepper flakes. Creole spices include allspice berries, celery seeds, black peppercorns, cloves, tarragon, nutmeg and paprika. You can use all or any Creole spices and pungents you like, and add them to taste.

  • Strain the seasoned vinegar through a sieve and into a bowl or measuring cup. Transfer the soaked mustard seeds to a food processor and pulse until coarsely ground.
  • Transfer the ground mustard seeds to a mixing bowl and mix in the seasoned vinegar until it reaches the desired consistency. Adjust the seasoning to taste with kosher salt and brown sugar.
  • Transfer the Creole mustard to a food-storage container and store it in the refrigerator for 48 hours before eating so the flavors meld and marry. Keep homemade Creole mustard in an airtight container up to 1 week in the refrigerator.

Beef Ribs BBQ

Servings:
6 persons

Time to make:
45 minutes

Calories per Servings:
Not available

INGREDIENTS:

  • 2 lb beef short ribs
  • 5 tsp soy sauce
  • 3 tsp sugar
  • 5 tsp chopped green onion
  • 2 tsp crushed garlic
  • 2 tsp sesame oil
  • 2 tsp cooking sherry
  • 1/4 tsp black pepper
  • 1 large green onion
  • 1 bell pepper

STEP BY STEP:

  1. Choose beef ribs with little gristle or fat and cut into 6-7 cm length Score each piece of meat deeply with a sharp knife several times so cooked meat will be easier to remove from bone
  2. Combine soy sauce, sugar, onion, garlic, sesame seed, sesame oil, sherry and black pepper to make a sauce
  3. Pour sauce over meat pieces and rub together with your hands so the beef ribs are well coated with seasonings. Broil meat in oven or a fire. Keep basting the meat with the juices
  4. Divide the onion and pepper into 8 pieces each, skewer, baste with the seasoning mixture and broil with the meat Dedoxi.

Beef Curry

INGREDIENTS:

  • 3 lb stewing beef, cut into pieces
  • 3-4 tbsp vinegar
  • 6 clove garlic & 1 inch ginger root, crushed together
  • 2 tsps salt
  • 1 tbsp powdered black pepper
  • 1 tbsp roasted curry powder
  • 1/2 tbsp dry red chili powder
  • 4 cardamoms
  • 2 cloves
  • 8 curry leaves
  • 4 piece rampe
  • 1 inch piece cinnamon
  • 1 medium onion, sliced
  • 3 tbsp vegetable oil
  • 2 tbsp tomato paste or sauce
  • 1 cup thick Coconut milk or fresh milk

STEP BY STEP:

  1. Wash the beef pieces and drain water thoroughly
  2. Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili
  3. Coat the beef pieces well with the spices and set aside for about 1/2 hour
  4. Heat the oil in a saucepan, fry curry leaves and rampe.
  5. Add onions and fry until soft
  6. Add the beef and stir for sometime
  7. Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed
  8. Add tomato paste and stir until all pieces are well coated. If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir
  9. Close with a lid and allow the beef to cook on slow heat
  10. Add the thick coconut milk or fresh milk and bring to a boil without covering.
  11. Taste and adjust salt.

Beef Chuck In Coconut Milk

Servings:
4-6 persons

Time to make:
50 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 12 slices dried galingal
  • 2 tbsp dried sliced lemon grass
  • 6 dried red chillies
  • 2 inch stick cinnamon
  • 14 ea cloves
  • 4 oz red bell pepper
  • 4 oz shallots or onions
  • 1 inch cube fresh ginger
  • 2 clove garlic
  • 4 dried bay leaves
  • 8 dried kaffir lime leaves
  • 3 pt coconut milk
  • 2 lb stewing beef, cut into 1-2 inches cubes
  • 1 tbsp salt

STEP BY STEP:

  1. Peel and coarsely chop the shallots/onions, ginger, garlic, red pepper, galingal
  2. In an electric blender, blend all peeled ingrridients until smooth
  3. Into a wide, preferably non-stick pan put the paste from the blender, the fresh lemon grass, the curry leaves and kaffir lime leaves
  4. Stir the coconut milk well until smooth and pour that in as well
  5. Bring to the boil, stirring occasionally
  6. Turn the heat to medium and cook the sauce for 15 mins, stirring now and then to prevent curdling
  7. Put in the meat and salt and bring to the boil again.
  8. Reduce the heat to medium. Cook, uncovered for 1 hour, stirring occasionally
  9. Turn the heat up to medium-high and continue to cook, stirring now and then for a further 30 mins or until the sauce becomes thick and brown and the meat tender.

Beef Burgundy Stew

Servings:
2 slices

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 2 ea slices bacon
  • 4 tsp unbleached flour
  • 1/2 tsp instant beef bouillon
  • 1/4 tsp dried basil, crushed
  • 1/2 lb stew meat, cut 1/2 inch cubes
  • 7 1/2 oz canned tomatoes, cut up
  • 1/4 cup dry red wine
  • 1/2 cup frozen pearl onions
  • 8 ea small whole fresh mushrooms

STEP BY STEP:

  1. In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done
  2. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside
  3. Stir flour, bouillon granules, and basil into drippings
  4. Add beef, undrained tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes
  5. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms
  6. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve.

BBQ Chuck Roast

Servings:
8 persons

Time to make:
50 minutes baking

Calories per Servings:
291 calories per 3 oz cooked serving size

INGREDIENTS:

  • 3 lb chuck roast, cut about 1 1/2-2 inches thick
  • 1 ea beef marinade recipe

STEP BY STEP:

  1. Pour marinade over chuck roast and refrigerate for 6 hours or overnight
  2. Remove chuck from marinade, place over hot coals or under broiler (5 to 6 inches from heat)
  3. Turn every ten minutes and baste top side with juices
  4. Cook for about 45 minutes or until desired doneness
  5. Slice thin across the grain of the meat. Bake at 350 for 50 minutes.

Barbequed Beef Brisket

Servings:
6 persons

Time to make:
4 hours baking

Calories per Servings:
Not Available

INGREDIENTS:

 

  • 4-5 lb beed brisket, fat trimmed
  • 1 ea medium onion, diced
  • 3 cloves garlic, crushed
  • 1 ea jalpeno pepper, remove stem and seed, minced
  • 2 cup bbq sauce, better mesquite, hickory
  • 1/4 cup white vinegar
  • 1/4 cup woecestershire saucee
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 2 tbsp smoke flavoring

STEP BY STEP:

  1. Salt and pepper the brisket. In a large Dutch oven, sear the meat on all sides, over high heat
  2. Reduce heat and add enough water to cover the meat
  3. Add onion, garlic, and jalapeno. Bring to a boil, lower heat and simmer, cover for 2 hours
  4. Remove the meat and reserve the liquid. Preheat the oven 250 degree F Return brisket to pot. Combine BBQ sauce, vinegar, worcestershire sauce, brown sugar, salt and smoke flavoring
  5. Pour mixture over meat. Cover and bake for 4 hours
  6. While brisket is cooking place reserve liquid in a sauce pan and reducec by 2/3 over medium high heat, set aside and keep warm
  7. Remove brisket from pot and let stand for 15 minutes before slicing. Pour reduce liquid over the sliced brisket and serve.

Bacon And Smoked Oysters

Servings:
15 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/4 cup light vegetable oil
  • 1/2 lb bacon strips
  • 40 round wooden toothpicks
  • 3 tbsp garlic, minced
  • 2 cn smoked oysters

STEP BY STEP:

  1. Cut bacon strips in thirds
  2. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place
  3. In a medium skillet, heat oil, and add garlic
  4. Cook wrapped oysters in oil until bacon is crisp
  5. Remove from pan and drain on a paper towel to drain.

Arepas

INGREDIENTS:

  • 4 cups cornmeal
  • 1/2 cup flour
  • 2 tsps salt
  • 2 tbsp butter
  • 2 tbsp lard
  • 3 tsp baking powder
  • waterFilling:

     

  • 1/2 lb ground beef
  • 1/2 tsp salt
  • 2 tbsp oil
  • garlic
  • onion
  • pepper
  • chive,thyme

STEP BY STEP:

  1. Season ground beef, then brown in oil. Cover and stew for about 1/2 hour then mince again finely
  2. Sift flour, salt, baking powder and cornmeal together
  3. Add butter and lard and mix thouroughly with fingertips until mixture resembles breadcrumbs
  4. Add sufficient water to make a soft dough
  5. Knead lightly, then cut into pieces the size of a golf ball, flatten to 1/4 circles
  6. Place about 1 tblsp of meat mixture on one half of the circle, dampen edge and fold over the other 1/2 of the circle. Squeeze edges together
  7. Fry in hot oil until golden brown. Drain on brown paper and serve hot.

Butter Honey Wheat Bread

Servings:
1 Serving

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/2 cup whole wheat flour
  • 1/3 cup powdered milk
  • 1 cup water
  • 2 tbsp butter or margarine
  • 2 tbsp honey
  • 2 cups bread flour
  • 1 tsp salt
  • 1 pkg active dry yeast

STEP BY STEP:

  1. Put ingredients into bread machine pan in order suggested by manufacturer.
  2. Process for large (1 1/2 pound) loaf, wheat setting.