Condiments

I guess I write a lot about condiments, because I love them so much; the only person I know with more condiments in their fridge is my friend Michael in Chicago! While I have gone on and on about mustard, Sriracha and various little bottles of deliciousness, I thought I would highlight a couple of others you should consider adding to your pantry to use regularly.

Heinz Chile Sauce
One of Heinz's classics, this is ketchup with a slight kick. Enjoy it with sweet potato fries or mix with with mayonnaise for a creamy, spicy dipping sauce.  Many people also use it as a 'secret' ingredient in cocktail sauce.

Pickapeppa Sauce
A Jamaican original since 1921, Pickapeppa is like Worcestershire sauce with a little something extra. It has flavors of citrus and the oak barrels it's aged in, so brings that umami essence everyone likes to talk so much about. Basically, you can add it to anything savory. Or try the classic, 'Big Easy' which is Pickapeppa on cream cheese...just add crackers.

Cholula Lime
Cholula is a hot sauce from a recipe that claims to be over 100 years old, produced by three generations. It's been available is the US for about 20 years and is delicious on everything. I literally put it on everything. But they've added some new flavors profiles, including one with lime which is delicious on tacos, burritos, soup, i.e. on everything. Look for the green wooden top instead of the traditional blond wood one.

Herdez Salsa
A friend introduced me to Herdez salsa while I was living in Wichita; she was addicted to the green salsa they produce. I do love it, but their salsa casera is also delicious. It's what I think of as a more traditional Mexican salsa--perhaps made without the tamato sauce that is the basis of many produced in the US? So even though it is a jarred salsa, it seems very fresh. It fries up perfectly for chilaquiles and is the perfect addition to your favorite tacos.

Now, back to mustard...

Mustard

When you hear mustard, you probably think of a squeeze of bright yellow on top of your hot dog at the ballpark. It is, at the same time, one of the most common and exotic condiments you may have in your fridge. Mustard has been used in the cuisines of cultures around the world since ancient times, but it was the Romans who mixed it with a base form of vinegar to create the first 'prepared' mustard.  At its most basic, mustard is made from the seeds of the mustard plant that have been ground and mixed with vinegar and other spices; it can be subtle or bring tears to your eyes.  Classic yellow mustard is made from a very fine ground of seeds, while Dijon and other coarse ground mustards have more of the whole seeds in them. You can, of course, buy mustard prepared, or in the seed or powder form.

I guess I am a little obsessed with mustard; it's my favorite condiment and always has been. Even as a child, I preferred it's spicy flavor with my sandwiches. Mayonnaise (or Miracle Whip, as was served in our house) was great in chicken salad and ketchup was a must for fries, but if it was a burger or sandwich, I wanted mustard.  But don't relegate mustard to just your lunch, it has many other fantastic uses in the kitchen, bringing its bright, piquant flavor to an array of dishes. 

1. First of all, let's talk vinaigrette. A tablespoon of mustard added at the beginning of your preparation helps to bind and emulsify the dressing, plus adds tangy flavor. I prefer to use a whole grain mustard for vinaigrettes, and my go-to is actually a hot and spicy variety from Woeber's:

They have been making mustards for over 100 years and sell a variety of styles and flavors.  I am always looking at different mustards at the store and just found another from them, Mister Mustard, which is smooth and hot, plus has a super cute label.

2. Sauces. A mustard dill sauces is a classic for fish, but could be used to lift any protein from the simple to the superb.  And mustard is often the hidden star of many barbecue sauces.  I would say that mustard is the secret ingredient in Mildred's Bakes Beans (plus loads of garlic) that keep them from being simpering and sweet--and it's the recipe I'm always asked for.

3. With potatoes.  Yes, everyone loves a creamy potato salad, but I bet you can talk people into loving a mustardy potato salad!  Just say, "it's potato salad" and let them figure out why it's so delicious on their own.

4. A dipping sauce.  Sure, any mustard is great for dipping your corn dog in, but this mustard sauce will be delicious with just about anything from nuggets to meatballs, fried tofu to sweet potato fries.  I've served it at more than one party...

Recipe: Apricot Dipping Sauce

1/2 cup apricot preserves

1 tbsp. water

2 tsp. lime juice

1 tsp. Dijon or coarse-ground mustard

1/4 tsp. minced fresh ginger

Puree all ingredients in a blender until smooth.  Simply and delicious.

5.  When I say, 'bloody,' you say?  Mary!  The Cajun Bloody Mary is just one in a long list of drink recipes at Saveur, but it delicious and again mustard is the supporting actress that makes it so successful. 

6. Mustard caviar.  What?!  It's not really caviar, but in this recipe, mustard seeds are plumped in vinegar so they pop in the mouth like caviar, adding instant zing to a recipe.  I haven't made this yet, but it is the list to try and I am imagining it as a capricious garnish to my favorite deviled egg recipe, which of course is made with mustard--and dill!  Or perhaps with my mushroom pâté?

So whatever you're making, think about how a little bit of mustard might add just the right touch to you recipe...

The Last of my California Vacation Arrived

When we were in Long Beach, we spent some time at We Olive tasting all of the wonderful California olive oils. Of course, I couldn't bring any back because of restrictions on liquids, but John was kind enough to send it via the post and included a little something extra: Brunette Belgian praline spread. Yum, can't wait to taste it, but not sure what I should put it on. Toast? Pancakes?

I also can't wait to try the lime olive oil and the blackberry balsamic vinegar with pear...

Eating: Sliders

Why should omnivores get to have all of the fun? They are building a White Castle here in Terre Haute, but there is absolutely nothing on the menu pour moi. Burger King has a veggie burger, which I'm grateful for when traveling, but not veggie versions of their new 'burger shots.'

No worries, as I am creative and happy to suit myself. I had some hot dog buns in the larder that were lacking the matching veggie hot dogs, so I cut each put into three mini-hamburger-bun-sized pieces--there was just a little of each leftover. Next, I popped some veggie meatballs in the oven and set out to dress my baby veggie burgers, clockwise from the bowl:

• Refrigerator pickles (onion, cucumber and carrot) that Mitchell made last week--on the plate for a little garnish on the burgers of my choice
• Some baby spring mix to add to the burgers
• Sriracha mayonnaise
• Green chili mayonnaise
• Tomato sauce and mozzarella
• BBQ
• Heinz organic ketchup
• Spicy mustard spread in the middle

Delicious and fun!

Food: Mustard

I have always loved mustard. I don't remember a time in my life when I didn't want it on everything. Like a lot of kids, I had basic tastes when it came to some foods, but I was never one of those who would only eat ketchup or mayo. I wanted mustard. I wanted spice and flavor and yellow goodness.

The only thing that has changed about me and mustard is that now I want more flavor, variety and taste. I want German-style mustard, brown mustard, Chinese mustard, garlic mustard, so on and so on and so on. There are usually at least three kinds of mustard in the fridge at any given time. And my favorite right now? Woeber's Hot and Spicy Mustard. It is delicious and I have tried it: in salad dressings, on hot dogs, with pretzels and in breading for my chicken patties. Delicious on all counts.

Don't like mustard? Too bad, you won't like this strong mustard flavor followed by the bite of little red flecks of peppers. Like mustard? You'll love this and want to have it on everything. Woebers has several other varieties to try as well: next trip to the market, I'm buying sweet and spicy.