Happy National Mustard Day!! We always have a bottle of mustard in the fridge and dry mustard in with the spices. I am always surprised at how many things I use mustard in. One of my favorite brand is Colman’s Mustard. I found a couple really good recipes using Colman’s Mustard on their website and I would like to share them with you.
Colman’s Mustard Bloody Mary
Serving Size: 4
3 cups tomato juice
1 cup pickling liquid
1 cup of Vodka (Tito’s Brand works well)
3 tablespoons Worcestershire sauce
2 Tablespoons Valentina hot sauce
2 teaspoons Colman’s Prepared Mustard
1 and a half Tablespoons horseradish
1 and a half teaspoons ground pepper
1 and a half teaspoons salt
1 and a quarter teaspoons celery seeds
In a pitcher, combine the celery seed and horseradish. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, pickling liquid, hot sauce, Colman’s Mustard, and Worcestershire sauce. Season with salt and pepper. Stir everything together to combine. In Collins glasses, fill with ice (4 cubes) and pour 2 oz of Tito’s Vodka over top. Fill the rest of the glass with the Bloody Mary mix, and garnish with pickled vegetables (i.e. asparagus, green beans, celery) and an olive and lemon slice.
For the Rim
3 parts salt to 1 part Colman’s Mustard Powder as a salt rim.
Tangy Mustard-Crusted Steak Fries
Serving Size: 4
4 medium Yukon Gold potatoes, about 1 ½ pounds
6 shallots, peeled and left whole
3 tbsp. olive oil
2 tbsp. Colman’s Original Prepared Mustard
1 tsp. whole cumin seeds
1 tsp. salt
- Preheat the oven to 425°F. Halve the potatoes and cut each half lengthwise into 4 wedges. Spray a roasting pan with nonstick spray.
- Toss together the potatoes, shallots, oil, Colman’s Original Prepared Mustard, cumin, and salt in a large bowl. Spread the potato mixture in a single layer into the roasting pan, placing potatoes cut side down. Roast until the bottoms of the potatoes are crisp and golden, 15 – 20 minutes. Turn the potatoes with a metal spatula and roast until tender and crisp on the other side, 10 – 15 minutes longer.
The recipes above were provided by Colman’s Mustard.
About Colman’s Mustard
Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K using a unique and zesty blend of brown mustard and white mustard seeds. Colman’s Mustard provides a pure, fiery and complex condiment for all recipes and dishes. Visit www.colmansusa.com for more information.