Mustard Seed of your Choice

• White (actually Yellow) small and mild
• Black – very rare
• Brown – smaller and more pungent – sinus searing

Soak in liquid of your choice

• 1/4 C mustard seeds
• 1/4 C cider or rice vinegar (alt: white balsamic)
• 1/4 C water
• 1 TBL sugar
• 1/2 tsp salt
• – Let rest 24-48 hours
• Grind into a paste
• Shelf stable about one months or refrigerate for up to 3 months

Dijon Mustard

• Verjuice (juice made from unripe grapes)

Yellow Mustard

White mustard, turmeric,

English Mustard

White mustard, little bit of brown mustard

Dried / Powdered Mustard

Good for cooking as you don’t have to adjust the moisture

 

• 1 C Miracle Whip
• 1/2 red bell pepper
• 3 TBL sugar
• 3 TBL white vinegar
• 2 TBL Dijon mustard

Blend well.  Add water or extra Miracle Whip for viscosity

This is good for French Toast, Pancakes, Crepes, Shortbread and many other items.  It’s a good alternative to syrup or honey.

• 1 LB plums (chopped)
  Optional:  Figs or prunes
• 1/2 LB cherries
• vanilla, orange juice, cognac and sugar

1. Put plums into a pot and add 1 C water.
2. Bring to a boil.
3. While that is heating up, pit and puree your cherries and run through a food mill or strainer.  Discard solids.
4. Let your plums simmer uncovered (and reduce) for about ten minutes, then put in your cherry liquid and other ingredients (to taste)
5. Bring back to a simmer, then reduce until it starts to thicken.

Add on top of French Toast.  Top with granola if desired.

Shichimi Togarashi, Japanese Seven Spice

This blend is used throughout Japan as a table condiment, occupying much the same place that salt and pepper do in the American household. Togarashi has a special affinity for Japanese noodles and soups, but can also perk up fish, poultry and beef.  Contains Korean chile, paprika, orange peel, seaweed, ginger, poppy seeds, and sesame seeds.

This varies just a bit from the traditional recipe, but I’ve tweaked it to the flavors that I prefer.

Combine:

• 1 C Miracle Whip
• 1/4 C Dijon mustard
• 1/4 C parsley (chopped)
• 2 TBL Crystal or Frank’s Red Hot Sauce
• 2 TBL lemon
• 2 TBL sugar
• 2 TBL scallions (chopped)
• 1 TBL mustard seed
• 2 tsp crushed black pepper
• 1 tsp salt

• 1 stick cinnamon
• 2 tsp cennel seeds
• 10 cloves clove
• 4 stars atar anise
• 2 tsp Sichuan peppercorns

1. Use actual peppercorns, not a substitute.
2. Using a spice grinder, grind everything to a powder
3. If using a coffee grinder, grind 1 TBL rice before grinding spices.
4. Sieve out larger remainders
5. Keeps for about 6 months
6. Use 1 tsp powder for 1-2 LB of meat

This is really simple, and is great on grilled vegetables (eg) Eggplant, asparagus, bell pepper, green onion, carrots, onion, garlic, mushrooms, zucchini, tomato, squash, etc.  This is also a VEGAN / VEGETARIAN recipe.

Put into blender:
1 ripe avocado
1 tsp lemon juice
Salt and pepper to taste
Cayenne pepper to taste

Emulsify 2 TBL EVOO
(drizzle in slowly while blender is running)

This is best with sugar pumpkin (aka pie pumpkins) as the sugar content is higher than Jack-o-Lantern pumpkins.  Takes about 30 minutes total.

Ingredients

• 15-ounce cans pumpkin puree (not pumpkin pie filling)
• 2 TBL honey
• 2 TBL maple syrup (Grade A is best)
• 1/4 cup brown sugar
• pinch sea salt
• 1/4 C apple sauce
• 1 TBL lemon juice
• 1/2 tsp ground ginger
• 2 tsp CinnaSugar®
• 1/8 tsp ground clove

Instructions

1. Add all ingredients to a large saucepan or pot over medium-high heat and stir to combine.
2. Once it begins bubbling, reduce heat to medium and simmer.  You want an active boil, but not frenetic.  Reduce or increase temperature as necessary.
3. Cook, uncovered, for 15-20 minutes, stirring occasionally.
4. Taste and adjust seasonings as needed.  Add more sugar, salt or lemon if necessary.
5. Transfer hot to clean canning jars.  If using within the next month, a normal jar is OK.

Ever wonder what to do with that gravy packet that comes with your frozen turkey when nobody at your dinner really eats gravy – but you do.

Here is an answer:

1. Mix the gravy packet with 2 C of pan drippings
2. Add whatever gravy seasonings you like.  I added 1 TBL Thunder Powder.
   Grandpa's Thunder Powder or Arghhh Powder
3. Ladle into cupcake silicon liners.  Don’t use paper, it will essentially dissolve.  You can use it, but be careful when thawing.
4. Freeze overnight
5. Put into a bag with a link to these instructions.

www . grandpacooks . com / recipes / gravy

When you are ready to make your gravy, do this:

1. Put one or two gravy cupcakes into a pan.
2. Let melt for about an hour on the counter.  No longer.
3. If you are ready to cook now, microwave 15 seconds at a time breaking apart with a spoon until thawed.  It doesn’t need to be completely thawed, just mostly.
4. Start to heat the gravy on the stovetop.
5. Mix 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
   That is, if you are making two, use 2 tsp and 2 TBL.
6. As soon as you see the first sign of steam, TEMPER the hot liquid into your cornstarch, 1 TBL at a time.
7. After 4 TBL into your cornstarch, slowly drizzle the cornstarch into your gravy whisking continually.
8. Stir until it thickens.  That’s it !

ALTERNATE PREPARATION

1. Starting with your melted gravy, heat in microwave 30 seconds.
2. Remove and stir in 1 tsp cornstarch with 1 TBL water PER CUPCAKE.
   That is, if you are making two, use 2 tsp and 2 TBL.
3. Heat another 30 seconds
4. Remove and stir.
5. Repeat “remove and stir” at 10 second intervals at this point.  If you try to increase time to, let’s say 20 seconds, you will find that your gravy has developed clumps.
6. When it has thickened enough for you, it is done.