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May. 20th, 2007 08:18 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickIn today's exciting update, we have recipes.
Raspberry mustard.
Take one small-size container of McCormick yellow mustard seeds. It's less than two ounces. Take one tablespoon of black mustard seeds. Or maybe two. I forget how many I used. Put these in a pint canning jar. Cover the mustard seeds with apple cider vinegar. Put this on the counter and wait overnight. Then, add water to halfway up the now-more-swollen seeds. Wait again overnight. Take the mustard seeds (in batches) and grind them up to an appropriate level of "ground" in your not-for-coffee coffee grinder. Put in half-pint jar and set aside.
Take two or three cups of black raspberries. (I didn't measure. I had some left over, so there is room for error.) Mash them. Strain them to get the liquid. It's okay if it's cloudy -- this is not for jelly. Boil the liquid down until it's half the volume you started with. Now, add (a spoonful at a time) of raspberry to the mustard mix. Go for "proper color". Don't worry about taste yet. You'll have time to adjust some more later.
Now, let the mustard (very hot) sit on the counter for a day or so. If you simply must taste it, taste a wee amount. Less than that. No, really, it's quite hot.
(Two days later, maybe)
Taste. If it's mellow enough, you can move it to the fridge when your final adjusting is done. Now is when you fine tune the flavor. You can add more raspberry, maybe, if the stuff needs it for color or flavor. Also add maybe a quarter-teaspoon salt, give or take. Taste it. See how it goes.
I'm sorry that this is not more exact, but it's the best recreation of what I did that I can give you. I don't measure very often. I just wing it, a methodology that comes out quite nicely more often than it should.
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Black Bean, Corn, and Tomato Salad
1 can progresso black beans, drained and rinsed
1 smallish packet frozen white shoepeg corn. I used "Hanover" brand.
1/2 a red onion, chopped on the fine side
handful cilantro, chopped coarsely
juice of 2 limes
three plum tomatoes, diced
2 jalapeno peppers, seeded, de-membraned, and diced VERY fine
ancho chili powder to taste (try 1/2 teaspoon to start)
Combine ingredients. Stir to mix. This does best when it is totally freshly made and all the flavors are their own. It doesn't hold well. Assemble immediately before eating. If taking as a covered dish, put everything in ziploc baggies and assemble on-site. If possible, ship red onion whole -- it stinks through a ziploc if pre-chopped.
This is lots better in high summer when you can have fresh real corn (lightly blanched) and fresh real tomatoes. If you are cooking for an audience that likes avocados, they'd look real pretty in big slices arranged around the top.
Raspberry mustard.
Take one small-size container of McCormick yellow mustard seeds. It's less than two ounces. Take one tablespoon of black mustard seeds. Or maybe two. I forget how many I used. Put these in a pint canning jar. Cover the mustard seeds with apple cider vinegar. Put this on the counter and wait overnight. Then, add water to halfway up the now-more-swollen seeds. Wait again overnight. Take the mustard seeds (in batches) and grind them up to an appropriate level of "ground" in your not-for-coffee coffee grinder. Put in half-pint jar and set aside.
Take two or three cups of black raspberries. (I didn't measure. I had some left over, so there is room for error.) Mash them. Strain them to get the liquid. It's okay if it's cloudy -- this is not for jelly. Boil the liquid down until it's half the volume you started with. Now, add (a spoonful at a time) of raspberry to the mustard mix. Go for "proper color". Don't worry about taste yet. You'll have time to adjust some more later.
Now, let the mustard (very hot) sit on the counter for a day or so. If you simply must taste it, taste a wee amount. Less than that. No, really, it's quite hot.
(Two days later, maybe)
Taste. If it's mellow enough, you can move it to the fridge when your final adjusting is done. Now is when you fine tune the flavor. You can add more raspberry, maybe, if the stuff needs it for color or flavor. Also add maybe a quarter-teaspoon salt, give or take. Taste it. See how it goes.
I'm sorry that this is not more exact, but it's the best recreation of what I did that I can give you. I don't measure very often. I just wing it, a methodology that comes out quite nicely more often than it should.
------------------------------------
Black Bean, Corn, and Tomato Salad
1 can progresso black beans, drained and rinsed
1 smallish packet frozen white shoepeg corn. I used "Hanover" brand.
1/2 a red onion, chopped on the fine side
handful cilantro, chopped coarsely
juice of 2 limes
three plum tomatoes, diced
2 jalapeno peppers, seeded, de-membraned, and diced VERY fine
ancho chili powder to taste (try 1/2 teaspoon to start)
Combine ingredients. Stir to mix. This does best when it is totally freshly made and all the flavors are their own. It doesn't hold well. Assemble immediately before eating. If taking as a covered dish, put everything in ziploc baggies and assemble on-site. If possible, ship red onion whole -- it stinks through a ziploc if pre-chopped.
This is lots better in high summer when you can have fresh real corn (lightly blanched) and fresh real tomatoes. If you are cooking for an audience that likes avocados, they'd look real pretty in big slices arranged around the top.
