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Mustard
Topic Started: Jun 17 2006, 02:48 PM (169 Views)
dolmansaxlil
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HOLY CARP!!!
On my trip, I bought mustard from a little stand in the market. His website is here if you care to look. I bought "Bewitching Balsamic" and "Sweet and Smokey" Wow. They are SOOO delicious. Now I'm checking out his website because he has recipes for all the different kinds he sells (over 30).

Any favourite mustard using hints? I'm dying to use both of them!
"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson

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DivaDeb
HOLY CARP!!!
I'm crazy about mustards Dol, thanks for the link. I use neat mustards in salad dressings, for steak sauce, on grilled pork (yum)...actually, I'll eat mustard on nearly anything.
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dolmansaxlil
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HOLY CARP!!!
Deb, I love mustards, too. I usually have 4 or 5 different types in the fridge, but these are just divine!

I have a fantastic recipe for pork tenderloin with a grainy dijon mustard and apricot jam glaze if you're interested!
"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson

My Flickr Photostream


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DivaDeb
HOLY CARP!!!
I'm CRAZY interested! I'm looking over this website...may have to order some. The recipes look good too!
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schindler
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Fulla-Carp
Mustard: Good on ham sandwiches and hot soft pretzels.
We're all mad here!
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dolmansaxlil
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HOLY CARP!!!
Apricot-glazed Pork Tenderloin

2 pork tenderloins (about 12 oz each) trimmed of excess fat
1 tablespoon olive oil
coarse salt and ground pepper
1 cup of apricot jam
1/4 cup spicy brown mustard (I used a whole grain dijon when I made it)

1. Heat broiler. Set rack 4 inches from heat. Line a rimmed baking sheet with foil. rub pork with soil; season with salt and pepper. Broil 10 minutes

2. Meanwhile, in a small saucepan, whisk together jam and mustard. Cook over medium heat until jam melts, 3 to 4 minutes; remove from heat. Transfer half to a small bowl for brushing. Cover pan to keep remaining sauce warm.

3. Remove pork from broiler; brush with reserved sauce. Continue broiling until pork is blackened in spots and registers 150F on an instant-read thermometer, 5 to 10 minutes more.

4. Cover pork loosely with foil; let rest 5 minutes before slicing. Serve drizzled with warm sauce.



Deb - I tried about 8 different mustards when I was there and loved them ALL! And he (the original owner's son) was absolutely wonderful to deal with. He opened several jars for us to try (beyond the several samples he already had out) and it's obvious that he loves what he does. :)
"Your first 10,000 photographs are your worst." ~ Henri Cartier-Bresson

My Flickr Photostream


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DivaDeb
HOLY CARP!!!
THANK YOU!!!!

:hug:
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