Martha’s Hot Mustard Recipes
Zesty Popcorn: Add 1 tsp. Martha’s Hot Mustard to 2 Tbsp. hot butter, drizzle over popped corn.
Crackers: Beat 8 oz. cream cheese with 1 Tbsp. Martha’s Hot Mustard; Dip or spread on crackers.
Pineapple Glaze for Ham: Mix 1 cup brown sugar, 1 Tbsp. cornstarch, ¼ tsp. salt in small saucepan. Stir in 1 can (8 ½ oz) crushed pineapple with syrup, 2 Tbsp. lemon juice and 1 Tbsp. Martha’s Hot Mustard. Cook over med. Heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Pour over ham and bake.
Salad Dressing: 2 Tbsp. of Martha’s Hot Mustard, 2 Tbps. Of red wine vinegar. Whisk together and slowly add 6 Tbsp. of olive oil, small amount of pepper, and one clove of crushed garlic. This is a very zippy dressing. Let it sit in refrigerator for an hour or so before using.
Roast Leg of Lamb: 1 leg of lamb. Make slits in lamb. Insert slivers of garlic into slits. Brush lamb generously with oil, soy sauce, and Martha’s Hot Mustard. Sprinkle with salt, pepper, and rosemary or sweet basil.
Salmon with Mustard Maple Sauce: 4 (6-7 oz.) pieces center-cut salmon fillets, skinned, 1 Tbsp. vegetable oil, 3 Tbsp. water, 2 Tbsp. Martha’s, 2 Tbsp. pure maple syrup, 2 garlic cloves, finely chopped, 2 tsp. mustard seeds, ¼ cup chopped scallion greens. Season salmon with salt and pepper. Heat oil in skillet until hot, sauté salmon, transfer to platter and keep warm. Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
Maple Mustard Pork Tenderloin: 1 whole pork tenderloin (about 1 lb.), 2 Tbsp. of Martha’s Hot Mustard, 2 tsp. lemon juice, 2 Tbsp. pure maple syrup, 2 tsp. vegetable oil, 2 ripe pears cored and cut into 8 wedges, mashed sweet potatoes. Cut pork crosswise into 8 medallions. In a small bowl stir together mustard, lemon juice and maple syrup; coat pork with this mixture. Heat oil in large nonstick skillet over medium heat. Remove pork from marinade (reserving any marinade) and sauté until browned on both sides, about 4 – 5 min. Add pears to pork and stir well to coat, cooking a few minutes until pears are tender. Spoon any remaining marinade over pork and simmer until heated through. Serve pork with pears over mashed sweet potatoes.
Oven Roasted Ribs: 6 lbs. pork spareribs, ½ tsp. liquid smoke, ¼ cup Martha’s Hot Mustard, 2 Tbsp. packed brown sugar, 2 Tbsp. paprika, 1 Tbsp. garlic powder, 1 ½ tsp. freshly ground black pepper, ½ tsp. salt. Heat oven to 300 degrees. Line shallow roasting pan with foil. Stir liquid smoke into mustard. Combine brown sugar, paprika, garlic powder, pepper and salt into small bowl. Brush meatier side of each rib with liquid, sprinkle brown sugar mixture evenly over mustard. Place ribs into roasting pan. Roast about 2 ½ - 3 ½ hrs. until pork is tender. If ribs become dry, cover with foil for last 30 – 45 minutes.
Mustard Dip: 4 oz. Martha’s Hot Mustard, 8 oz. mayo, ½ cup sugar, 1 package Hidden Valley Dressing (dry), 2 Tbsp. chopped onion. Mix well – chill. Use for dipping pretzels, chips, raw vegetables, or as a salad dressing.
Martha’s Hot Mustard Goes Well In: Potato salad, egg salad, on baked potato, fish, pretzels, corned beef, ham, cheese and egg rolls.
Fried Pickle Recipe
1 Jar Gramp's Gourmet Pickles - try Jalapeno or Jalapeno/Garlic Spears or Slices based on your preference.
1 Cup Milk
1 Cup Flour
2 Cups Breadcrumbs or Cornmeal
1 Pinch Salt
1 Pinch Pepper
Heat up your fryer to about 350 to 375 F. Or use a heavy pot for deep frying.
Mix eggs, milk and some pickle juice to create egg wash.
Create breading stations - flour with pinch or salt and pepper, egg wash and then breadcrumbs or cornmeal.
Dip Spear or Slice into flour, egg wash and then coat in breadcrumbs or cornmeal. You may double coat if you like.
Place in deep fryer or pot of oil until golden brown - 1 1/2 to 2 minutes.
Scoop pickles out with slotted spoon and place on paper towels or cooling rack to absorb excess oil.
Serve with Martha's Mustard or Ranch Dressing! ENJOY and try with different flavored pickles.
Turkey and Pickle Wraps
Sliced Roasted Turkey Breast
Gramp’s Sour Dill Jalapeno pickle spears (or your favorite Spear)
10" tortilla wraps
Spread a thin layer of Martha’s Musard on a Tortilla Wrap. In the center of each wrap, place a few slices of Turkey, some lettuce and a several Gramp’s Pickle Spears. Roll tightly from the bottom. Serve some Horseradish beets on the side!
You may also substitute Turkey with Ham or your favorite meats or vegetables.