Mustard Cured Pork Belly Tacos

The Cure-

  • 1 Cup Yellow Mustard Powder
  • 1 Cup Kosher Salt
  • 1 Cup Dark Brown Sugar

Mix together dry ingredients and apply liberally to the pork belly.  Wrap in plastic and put in refrigerator for 6 days.  Pull out and rinse off.  Pat dry and roast in a 375 degree oven until browned on the outside. Nice and Caramelized-like.

The Braise -

  • 1 Cup Apple Cider Vinegar
  • 1 Cup Honey
  • 1 Cup Batch No. 2 Wholegrain Mustard

After browning the belly, place in pan and cover with braising liquid.  Cover and place in 350 degree oven until tender, about 45 minutes.  Pull out of oven and allow to cool.  Slice against the grain and submerge back in hot jus until ready to make tacos.

Now what!?!??!! Well, we made a pepper and radish slaw (with apple cider vinegar) and a salsa verde to top it and queso fresco with some pickled mustard seed for garnish.  What will you do with it, and of course, the most important questions, corn or flour tortilla!

Bacon-Mustard Cream Chicken

Chicken-side-

  • 3-4 Boneless chicken thighs (or wings, or drums, or breasts)
  • Thin coating of oil
  • crushed peppercorns
  • 1 Tbls. crushed garlic
  • Salt, to salt

Sauce-side-

  • 1/2 lb. Bacon of your choice, chopped
  • 1/2 red onion, diced
  • 1 Tbls. crushed garlic
  • splash of white wine
  • 2 cups heavy cream
  • salt and crushed black pepper
  • 2 Tbls. Batch No. 2 Wholegrain Mustard (or maybe Cajun would be better)

Method-

Throw all the chicken-side ingredients (sans salt) together and allow to set for at least thirty minutes.  Throw chicken on to a grill (or roast in a really hot oven) and begin sauce.  Brown bacon and render fat.  Sweat onion and then garlic in said fat.  Deglaze with white wine and add heavy cream. Season and simmer until chicken is done cooking.  Stir mustard into sauce and add the chicken (either cut up or whole).  Serve chicken with sauce and practiced modesty.

Grilled Cheese and Mustard

Get these things-

  • 2 pieces of bread for each sandwich (I used brioche)
  • Cheese to please (I used Mozzarella)
  • Batch No. 2 Wholegrain Mustard
  • a pad of butter

Method-

Pretend like you are making a grilled cheese.  Now add mustard to it.  All done.  Pickle too, I guess.

Roast Pork Loin w/ Mustard Cream Sauce

for the roast-

  • 1 Pork loin (2-3 lbs)
  • 2 Tbls. cracked black pepper
  • 2 Tbls. minced garlic
  • Kosher salt, to taste

for the sauce-

  • Drippings from roasting pan, deglazed w/ white wine
  • 1/2 Cup heavy cream
  • 2 Tbls. Batch No. 2 Original Wholegrain Mustard

Method-

Rub pork loin with cracked black pepper and minced garlic and allow to sit for at least a couple hours.  Sprinkle with kosher salt and roast in 365 degree oven until desired doneness is achieved (We like medium!)  Remove roast from oven, tent with foil and rest for 10 mins.  While roast is resting deglaze the roasting pan with white wine and add to a saucepan with heavy cream.  Reduce mixture by half, turn off heat and stir in mustard. Serve and fall in love.

Grilled Lamb Chop W/ Blackberry Mostarda

for the lamb-

  • However many lamb chops you want
  • Oil for rubbing chops
  • Fresh ground black pepper and kosher salt, to taste

for the sauce-

  • 1 Pint blackberries
  • 1 Tbls. red wine (merlot recommended) 
  • 1 Tbls. dark brown sugar
  • 2 Tbls. Batch No. 2 Purple Pride Mustard

Method-

Simmer blackberries with red wine and dark brown sugar until broken down and saucelike, Turn off heat and stir in purple mustard.  Set aside.  Rub lamb chops and grill those bad boys.  Serve with blackberry mostarda and proceed to take credit.

Potato Salad a La Mustard

Up to bat -

  • 3 Potatoes, peeled and cubed
  • 3 cloves garlic, crushed and minced
  • 1 Red bell pepper, roasted, peeled and chopped
  • 1 Cup mayonnaise
  • 3 Tbls. Batch No. 2 Wholegrain Mustard
  • Kosher salt and pepper, to suit
  • Parsley, to garnish, or not

Method-

Put potatoes in a pot and cover with water.  Heat on stovetop on high until water reaches a boil and then reduce to a bare simmer.  Test potatoes with a fork for doneness.  Allow to cool and in the meanwhile mix together mayo, mustard, garlic, seasoning and the peppers.  Fold in potatoes and garnish to beautify.  Serve as a side dish alongside anything that doesn't become jealous easily.

Spiked Mustard Gazpacho

In the lineup  -

  • 3 lbs fresh tomatoes, peeled (or canned if out of season
  • 1 Bunch fresh parsley
  • 1 Red onion, rough chopped
  • 2 stalks celery, diced
  • 4 cloves garlic, crushed and minced
  • 1 Red bell pepper, chopped
  • 8 oz. diced pineapple
  • 8 oz. Batch No. 2 Blackened Cajun Mustard
  • 12 oz. Hoosier Mamma Spicy Bloody Mary Mix
  • Vodka, to taste
  • Kosher salt and pepper, to suit and rim
  • Pickles and cheese to garnish (we went with bread and butter, and white cheddar)

Method-

Combine everything but your garnishes into a food processor and blend like crazy...unless you like it chunky, then leave it chunky.  Taste and add booze and salt to preference.  Use pickle juice to moisten your shooter and rim with kosher salt.  Top with your garnish skewer and share with all of your new found friends.