12 October, 2011  |   7 Comments

On Mustards

Mustard Flowers

We loved mustard so much, we tried to make it.
Back when I lived in Washington DC, my roommate and I invested no small amount in powders and seeds and vinegars to mix the perfect mustard.

What we learned instead?
Mustard gas is really a thing.

just a mustard seed's worthHeating up the mixture released a smell so noxious, the entire apartment building evacuated. A more eye stinging mistake I never made.

Learn from my mistake, only make mustard if you’re really willing to read directions. There are lots of experts experting in mustard production. Let’s let them do their thing.

Bought off the shelf, mustard is the easiest dip.
(“Blllllbbbbbpt,” it says as it plops into the dish.)

One of the world’s cheapest condiments, you can have a glorious variety of gourmet mustards that cost much less than vinegar, oils or dressings. They’re perfect for pretzels and have a natural affinity for pork. And never forget the turkey sandwiches (as if you could).

Mustard As a side to pretzels

Brown mustard is my favorite dip for pretzel rods and pretzel crisps.
Soft pretzels (Freeze them so they’re on hand!) are another lovely mustard vehicle.

Mustard As a coating for a crumb crust

Mustard Crusted Pork Recipe

Ingredients
2 pork tenderloins about a pound each
Salt and pepper
3/4 cup Dijon mustard
3 cups dry breadcrumbs
3 cloves of garlic, minced
1 sprig of rosemary, leaves removed and minced.
2 tablespoons butter, melted
Aluminum foil.

Directions
Set oven to 400°. Sprinkle the tenderloins generously with salt and pepper.
Spread the mustard all over the tenderloins with clean fingers or a spatula.
Mix the dry breadcrumbs with fresh garlic, rosemary and butter in a small bowl.
Dredge the meat in the breadcrumb mixture to coat.

Cover a baking sheet with aluminum foil. Place the tenderloins on the baking sheet.
Roast about 25 minutes or until golden. Using a thermometer? Get it to 140°, the tenderloins will keep cooking a little after you remove from the oven. Put the pork on a platter and let rest for 10 minutes. Slice and serve with mashed potatoes.

Squeezed on some meat

We have the 1904 St. Louis World’s fair to thank for the awesomeness of mustard on a hot dog. That’s when the yellow French’s mustard met the world. I love a hot dog with onions, sauerkraut and mustard. I think you do too.

My favorite

Are you a mustard hater?
Now that I think of it, I don’t know any.
Will you be my first?


7 thoughts on “On Mustards

  1. 1
    Kathy says:

    You’ve mentioned a connection to Wisconsin… have you ever been to the National Mustard Museum in Middleton? http://mustardmuseum.com/
    For someone like me who loves mustard, it is the happiest place on earth.

  2. 2
    Helen Jane says:

    Holy moly, Kathy, that’s awesome. I’m adding it to the list. I can’t believe I grew up in Wisconsin and I haven’t ever been there.

  3. 3
    caroline says:

    I love mustard. So much so that I believe that a person can ruin a hot dog with the addition of mustard.

    Awesome! This will be added to my “must try” list. 🙂

    p.s. Great blog! I love it when I see a site where you can tell a plan really came together well!

  4. 4
    caroline says:

    oops–“I love mustard. So much so that I believe that a person can ruin a hot dog with the addition of mustard.”

    I meant–a person can ruin a hot dog with the addition of KETCHUP!

    :))

  5. 5
    Kathy says:

    Regarding the museum, yes, you must put it on the list! It’s kid-friendly and did I mention the tasting bar? Middleton is just to the west of Madison, if that helps, and the cute downtown area has several little restaurants and bakeries. Go ahead and email me next time you visit for current recommendations.
    I love your writing, by the way!
    Kathy

  6. 6
    Aubs says:

    HJ, I lament saying this, but I believe I’m your first mustard hater. Really, really can’t get past the taste, and I’ve tried all varieties over so many years. Maybe it’s genetic? (Sue Sabala also abhors it.) Let’s still be friends, ok?

Hooray for replies!