Beer Batter Fish with Mustard Tartar Sauce
Ingredients for beer batter fish
1 tsp sea salt
1/2 tsp black pepper
2 tsp of Tony's Cajun seasoning
1 tbsp paprika
1 tbsp garlic powder
1 cup flour
1 large egg
1 1/2 cups of beer, the good stuff. Get a craft beer.
Fish, whatever kind you like.
Plus, 1 cup of flour (for coating the fish)
Oil - Avocado, olive oil, canola, tallow. Whatever you want.
How to:
Combine all dry ingredients into a bowl. Whisk together. Add the egg and beer and whisk to mix.
Heat oil over med heat.
Use what ever fish you want, I used salmon. First coat fish pieces in flour, drop into beer batter, then slowly lay the fish into the hot oil. Work with one piece at a time until you have enough in the pan.
Mustard Tartar Sauce
Ingredients:
2 large eggs, yolk only
3 tbsp of It's the Mustard Sauce
1 tsp dill weed
3/4 tsp sea salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp fresh lemon juice
1 cup of light olive oil
4 tbsp pickles, chopped
Splash of pickle juice
How to:
In mason jar or bowl, combine everything except the oil and pickles. Using an emersion blender, blend the ingredients for a couple seconds. Then slowly add the oil while blending. Continue to blend until you achieve a mayo consistency. Stir in the chopped pickles.
You can serve immediately, but it is best to let it sit for a couple of hours in the fridge before serving.
Crab Cakes
Ingredients:
2 large eggs
3 tablespoons of mayonnaise
2 tablespoons of It's the Mustard sauce
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 teaspoon of sea salt
1 teaspoon dill weed
1/4 teaspoon black pepper
1 teaspoon Sriracha sauce
1/4 cup diced green onions
1 cup panko bread crumbs
1 1/2 - 2 pounds lump crab meat
Oil for frying (vegetable, canola, olive, whatever you like to fry stuff in)
How to make the crab cakes:
1) Line a cookie sheet with parchment paper for easy clean up.
2) Combine eggs, mayonnaise, mustard, Worcestershire, Sriracha, green onions, and all of the seasoning in medium bowl. Mix well.
3) Add crab meat and panko into the mixture. Fold carefully. Try to avoid shredded the crab meat. You want the crab in nice chunks.
4) shape into crab cake patties, place on cookie sheet, and cover. Refrigerate for 30 minutes. This helps the patties stay together when frying.
5) Heat up an iron skillet on medium heat and add a thin layer of oil. When the oil is hot, fry the crab cakes until golden brown. About 3-5 minutes each side.
6) Serve warm with the TarTar sauce, or your favorite dipping sauce.
Enjoy!
Quick TarTar sauce (combine, and let it rest in the fridge while preparing crab cakes)
3/4 cup mayonnaise
1/4 cup sour cream
1 Dill pickle diced, plus 1 teaspoon pickle juice
1 teaspoon It's the Mustard sauce
1 tablespoon fresh lemon juice
Salt, pepper, dill weed to taste.
Mustard Vinaigrette
1/4 cup White Wine Vinegar
1/2 cup Olive Oil
1/4 cup "It's the Mustard" sauce
1/4 teaspoon black pepper
1/4 teaspoon salt
Mix together and enjoy.
Bacon Turkey Sandwich
A must try sandwich!!
Ingredients:
Bacon
Turkey (thick cut)
Tomato
Avocado (mashed)
Arugula
Onions (caramelized)
Mayo
It's the Mustard sauce
A good French bread
How to:
1) Cook your bacon and remove and set aside.
2) In the bacon grease cook your onions until soft, slightly brown, and delicious. I like to add a little butter too. Remove and set aside.
3) While your onions cook, butter your bread and broil to toast on both sides. Remove and spread your mayo, mustard sauce and mashed avocado.
3) In the same pan, quickly fry your turkey on both sides until hot.
4) Build your sandwich. Avocado, tomatoes, turkey, bacon, caramelized onions, then arugula. (It really does not matter what order)
5) Stuff your face. It is so good.
Fried Parmesan Mustard Chicken
Ingredients:
4-6 boneless-skinless chicken thighs
1 3/4 cups of panko crumbs
1/2 cup freshly shredded parmesan cheese
It's the Mustard Sauce (I used the original mustard sauce)
Salt and Pepper
Oil for frying
Sauce
1 med. onion, diced
3 garlic cloves, minced
2 tbsp butter
2 tbsp olive oil
2 tbsp It's the Mustard Sauce
1 cup heavy cream
1/2 cup freshly shredded parmesan cheese
salt and pepper
Directions:
1) In a medium sauce pan melt butter and olive oil, add onions and cook for 3-4 minutes until soft. Add garlic, mustard and heavy cream. Heat until just at a boil on med-high heat. Turn down the heat to low and add the cheese and salt and pepper to taste. Stir until cheese is melted, then set aside.
2) Mix panko and 1/2 cup of parmesan cheese onto a large plate. Salt and pepper your chicken thighs and cover them completely with It's the Mustard sauce. Press them down into the panko and cheese mixture and completely cover them.
3) Either pan fry, or fry on a Blackstone griddle on high heat using your choice of oil. I like to use avocado oil on my Blackstone. Cook until at temp. About 4-5 minutes on each side.
4) Remove and pour on the sauce. I served with roasted potatoes and a side salad.
Enjoy.