I suggest we take a look at mustard for the character it really is. I liken it to Peter Parker, Clark Kent, or Bruce Wayne in that in public it appears to be a mild mannered, all-round good sort of fellow. He gets along with everyone, always comes to the party but stays in the background, but rarely gets asked to dance. Later, back in the Bat Cave or when mankind is in danger, he reveals his true nature: a buffed up, lean and mean, no-nonsense super hero capable of totally changing your day.
I’ve had a secret love affair with mustard for years. Most folks think hot dogs and hamburgers…I see sauces, vinaigrettes, and romance. Even before my entry into the food business I’ve had two or three jars as reserve in the pantry to the four or five already open in my fridge. It’s my superhero, you see. A little bit with chicken pan drippings is insane; slathered over a pork tenderloin with black pepper, the whole thing roasted, gets praise from the in-laws; added to sautéed minced onion, cream, and just a dab of white makes a cream sauce that’ll keep your husband coming home and out of the arms of the local hamburger hangouts.
See that picture above? That’s my fridge and as I decided to launch this blog with my favorite topic, I was shocked to see I was down to the lowest mustard count since my birth…only six open jars in the fridge, NONE in the pantry (my only excuse is it was after Labor Day and we just wrapped up what I call “Brat-Fest). You’ll notice that I am an equal opportunity lover of mustard. I buy the cheap (for those who really do want a hot dog); the textured (gotta love whole mustard seeds); and, some would say the fancy/expensive. They all have something to offer.
Mustard is merely ground powder from mustard seeds added to vinegars or other acids and mixed with herbs, spices and/or other flavorings. And, as with many of our favorite modern food accoutrements, this started in the old country, Europe or China, depending on what books you read. The Germans made their mustards robust; the Chinese made mustards (and still do) that’ll burn your tongue off and clear your sinuses; the French made them subtle. The Americans made it mass market.
So obviously it is what the mustard is blended with which makes each unique and different. You can see the selection getting better and better on a regular grocery store shelf…whole mustard seed, hot, Country style, brown, beers, etc. I invite you to give these guys a second look and maybe choose something other than just a yellow or Dijon. For a chance to dance with the superheros, wander over to your friendly local neighborhood specialty food store or explore your favorite food website.
I recommend the mustards of Robert Rothschild Farms, most especially Anna Mae’s Smoky Mustard which to this day, many years later, remains my favorite and is, hands down, the best in the business when it comes to eating straight with brats or mixing in a sauce. This one is always in my fridge and takes center stage as you can see from the picture. Rothschild Farms also has an array of raspberry mustards (they started as a raspberry farm) to give you a choice of savory sweet to heat (they add wasabi).
Truth be told, nearly every specialty/gourmet food line offers their own selection and these are always full of flavor and surprises. You will not go wrong plunking down the extra seven or eight bucks to give it a try and improve your taste buds. It’s the cheapest date with a superhero you’ll ever have.
This BASIC Mustard Cream Sauce makes a really great meal better:
In a large oven-proof skillet, heat 2 TB olive oil and pan sear two thick pork chops (also works for chicken breasts…just salt and pepper, dust with a little flour, before adding these to the pan). Cook each side about 2 minutes on high heat until they are lightly browned. Remove meat to a plate and pull the heat back to medium. Add ¼ c of minced onion to pan drippings and cook while stirring often two or three minutes.
Add 1 TB of white wine and reduce for 30 seconds. Add ½ c. chicken stock and simmer for one minute. Add 6 TB heavy cream, cook one more minute. Add 3 TB of YOUR FAVORITE MUSTARD, a dash of salt and pepper. Place the meat back into the pan and cook the whole thing in a 350-degree oven for 20 minutes.
