MENDOCINO MUSTARD
PUT
THE
BEST
ON
YOUR
WURST
Side Dishes
Patriotic Potatoes Perfect For a Party On the Patio
THIS RECIPE WON A THIRD PLACE PRIZE
FOR MARGEE BERRY.
Non-stick cooking spray
6 thick sturdy fresh rosemary branches*
1½ lb. mix of red, white and blue small potatoes, scrubbed
1 Tbsp. minced garlic
1/3 cup extra virgin olive oil
2 tsp. lemon zest
3 Tbsp. sherry vinegar
2 Tbsp. Mendocino Mustard Seeds & Suds
2 tsp. prepared horseradish
2 Tbsp. chopped chives
Spray grill rack with non-stick spray and prepare a medium direct heat grill.
Cut the potatoes into 2" quarters. Use a metal skewer to pierce each potato piece and place in a bowl with the garlic, 2 Tbsp. of the olive oil and lemon zest. Toss to coat. Strip rosemary brances of all of the leaves except for 1" from the small end, saving the leaves. Using a knife, cut the fat end of the branches into a point. Thread the potato wedges onto the rosemary in a red, white and blue sequence, filling each branch equally.
Grill the skewers for 25-30 minutes, turning several times, until golden and crisp. Meanwhile, in a small bowl, whisk together the remaining oil, vinegar, mustard, horseradish, chives and 2 tsp. finely chopped rosemary leaves.
Place potatoes on a platter and drizzle with the olive mixture.
Serves 6
* If rosemary branches are not available, use wooden or metal skewers but still use fresh chopped rosemary in the sauce.
Easy Party Beans
1 - 15 oz. can pork and beans
1 - 15 oz. can maple-flavored baked beans (or use any
flavored baked beans)
1 - 15 oz. can vegetarian chile
1 - 15 oz. can black beans
1 - 15 oz. can kidney beans
1 raw onion, chopped
1 Tbsp. Mendocino Mustard Hot & Sweet (or more, to taste)
salt and pepper, to taste
2 large tomatoes, diced
Combine beans, onion and mustard in a large sauce pan. Cook over medium heat, stirring occasionally, until warmed through, about 15 or 20 minutes. Remove from heat and stir in tomatoes.
Serves 6-8 Freezes well.
Thank you M.B.!
Grilled Fennel with Hot & Sweet Mendocino Mustard Vinaigrette
4 fennel bulbs
2 Tbsp. olive oil
1-2 Tbsp. chopped parsley
salt & pepper to taste
vinaigrette:
1/3 cup rice wine vinegar
1 tsp. (generous) Mendocino Mustard Hot & Sweet
1-2 tsp. meyer lemon juice
½ cup Extra Virgin Olive Oil
Prepare grill for cooking.
Cut off tops of fennel at the top of the bulb. Cut bulb into three or four
pieces depending on the size, making sure to leave the root end of each piece
intact. Steam fennel for
7-10 minutes until fork just pierces through the fennel.
Remove fennel from steamer and toss with 1-2 Tbsp. olive oil. Grill
on each side for 5-7 minutes. Fennel should pierce easily with fork but not
fall apart.
Meanwhile, make the vinaigrette. Place rice wine vinegar, mustard and lemon
juice in small bowl and whisk to blend. Slowly whisk in olive oil until
completely blended. Toss grilled fennel in vinaigrette and place in serving
dish. Sprinkle with chopped parsley. Salt and pepper to taste. Serve hot or
at room temperature. Makes a great first course as well as a side dish.
Serves 4
Submitted by Sanna Williamson
Thanks Sanna!
Mustard Glazed Root Vegetables
3 medium leeks (about 2 pounds)
1 (16-ounce) package baby carrots
2 pounds new potatoes, thinly sliced
3 medium onions, cut into wedges
3 Tbsp. butter or margarine, melted
2 Tbsp. olive oil
1 garlic clove, pressed
½ tsp. salt
¼ tsp. pepper
½ cup Mendocino Mustard Hot & Sweet
½ cup orange chutney
Remove roots, tough outer leaves and tops from leeks leaving 4 inches
of dark leaves. Cut diagonally into 1-inch slices. Place leeks,
carrots, potatoes and onions in a foil-lined 10" x 15" baking
pan. Stir together butter and olive oil, garlic, salt and pepper. Drizzle over vegetables; toss to coat. Bake at 400 degrees F. for 45 minutes or until tender, stirring once. Stir together mustard and chutney; spoon over vegetables and toss to coat. Serve immediately.
Serves 6
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