SPICY HOT MUSTARD
If you like your condiments to have a kick to them, then this Spicy Hot Mustard recipe is for you! Super easy 5 minute recipe.
Provided by Chef Rodney
Categories Condiments, Sauces & Dry Rubs
Time 5m
Number Of Ingredients 6
Steps:
- In a small bowl, mix all the ingredients together until well combined.
- Let the sauce sit for at least 1 hour in the refrigerator. This will allow all the flavors to meld. You can use it immediately, but the longer you let it sit in the refrigerator, the more flavorful it will be.
Nutrition Facts : ServingSize 1 Tbsp, Calories 12 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 278 mg, Fiber 1 g, Sugar 1 g
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
HOT MUSTARD
Make and share this Hot Mustard recipe from Food.com.
Provided by Bergy
Categories Canadian
Time 25m
Yield 1-1 1/4 cups
Number Of Ingredients 5
Steps:
- Combine all the ingredients in a saucepan.
- Bring to a boil, reduce heat& simmer 10 minutes.
- Place in sterilized jar& refrigerate.
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