Thursday, August 18, 2011

Here's the recipe for the Beer Mustard we served at the Slow Foods Redlands-Hangar 24 Event

Beer Mustard

4 tblsp yellow mustard seeds
1 tblsp brown or black mustard seeds
125ml red or dark ale (I used Smithwick’s [3])
75ml cider vinegar
1 small onion (about 100g), finely chopped
1 clove garlic, crushed
1 tblsp honey
1 tblsp dark muscovado sugar (or other dark brown sugar)
0.25 tsp turmeric
0.5 tsp allspice
0.5 tsp fine salt
You’ll also need:
A spice or coffee grinder to grind the mustard seeds and a blender or food processor to blend the mustard fixin’s, plus a jar or jars with non-corrosive lids, sufficient to store about 250g mustard.

Grind half of the yellow mustard seeds to a fine powder. Mix the powder together with the remaining whole yellow mustard seeds and the brown or black mustard seeds in a non-metallic bowl and set aside.
In a small, non-reactive saucepan, mix together the beer, cider vinegar, onion, garlic, honey, sugar, turmeric, allspice and salt. Bring to a boil, then simmer gently, uncovered, for about 10-15 minutes, until it reduces by about half.
Remove from the heat and pour the beer/vinegar mixture over the ground and whole mustard seeds. Leave to stand, covered but unrefrigerated, for about 48 hours. Do have a sniff occasionally during this period – ’tis lovely.
When ready for the last step, prepare your jars. Turn your oven on to 140C. Wash the jars in hot soapy water, rinse thoroughly, and sterilise, either by boiling in water for 10 minutes and then drying in the oven or just by keeping the jars in the oven for at least 30 minutes before using. Allow the jars to cool before filling.
Grind the mustard mixture in a food processor for 3-4 minutes, until the mixture is creamy but the seeds remain coarse and grainy. If the mixture is too thick, add a little more beer or vinegar.
Bottle the mustard, seal tightly with lids that have been dipped in boiling water, and, ideally, allow it to age for another 2-3 days in the fridge before using. It should keep for several months but it will lose flavour over time, especially once opened, so it’s best to keep it refrigerated.
The Variations:
You can vary the proportion of yellow and brown or black mustard seeds in the recipe according to your tastes – yellow seeds are mild, brown seeds are hot and aromatic, black seeds are strong and pungent.

Sunday, August 14, 2011

saw this recipe on, sounds deelish !

Roasted Corn with Manchego and Lime

6 ears of sweet yellow corn, unhusked
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 jalapeño, seeded, finely diced
1/2 teaspoon crushed red pepper flakes
1 lime, cut into 4 wedges
1 cup finely grated Manchego cheese
1/4 cup thinly sliced chives
2 teaspoons finely grated lime zest
ingredient info
Manchego cheese is sold at better supermarkets and at specialty foods stores.
Preheat oven to 450°. Roast unhusked corn on a baking sheet, turning occasionally, until heated through and crisp-tender, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.
Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and light-golden in spots, 3-5 minutes. Add butter; stir until melted. Season to taste with salt and pepper.
Transfer corn to a large wide bowl or deep platter; sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over; sprinkle with cheese, chives, and lime zest.

Read More

Just Don't: 16 Foods That Should Be Banned from Wedding Menus In The Kitchen:

Just Don't: 16 Foods That Should Be Banned from Wedding Menus In The Kitchen:

love this post from perhaps it was the best meal ever!

Tuesday, August 2, 2011

My Favorite Gazpacho Recipe

adapted from Williams Sonoma recipe (

1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. 

In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. 

Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper. 

Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.

Two Great BBQ Recipes

Beer Brined Grilled Pork Chops

Adapted from a recipe from Bon Appetit (

2 cups water
2 cups dark lager beer (Look for locally brewed Hangar 24 beer)
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops

7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
1 small bunch of fresh sage leaves for garnish
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Garnish with fresh sage leaves.

Grilled Smashed Potatoes

16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)
Olive oil
Fresh rosemary leaves

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
Transfer to platter; sprinkle with more rosemary leaves and serve hot.