Grainy Beer Mustard

Soaking Mustard Seeds in Beer

 I never knew that making mustard was so easy. I came across some mustard seeds 1/2 price, I figured I would give it a go. Just like my other recipes, I change it to my needs or what I have in my pantry. I found a great recipe from smedette. I didn't have everything her recipe required, so I changed it a bit.
I must say if you have never made mustard, just do it. It's so easy, you don't even have to can it. Just keep it in the fridge, or share with friends. Either way it will disappear quickly! I had it the other night on my burger- and it was 1 million times better then the store bought stuff!


When buying spices look for them in the Bins or bulk section of the store. Buying in bulk is much more inexpensive, then the tiny fancy jars. I like to make a big trip down to Pike Place Market and visit Market Spice- they have the best selection. 


Grainy Beer Mustard:
1 12oz bottle of beer
 (I used Pyramid Hefeweizen)
1/2 cup brown mustard seeds
1/2 cup yellow mustard seeds
1/2 cup mustard powder-mild works best
1 TBS onion powder
1 TBS Kosher Salt
1/2 cup apple cider vinegar
3 garlic cloves minced
2 TBS Sliced jalapeño pickled
1 TBS sliced habanero pickled 
Pour beer and mustard seeds into a glass jar and set aside for a few hours- or even overnight in Fridge, to let the seeds soften.
Whisk mustard powder, onion powder and salt in a small bowl.
Using a food processor or blender, blend the garlic, jalapeño, habanero together. Add the beer soaked seeds, blend to break up about half of them.  Whisk in mustard powder mixture and vinegar. Put in non-reactive pot and cook over medium heat until just barely boiling; whisking often.  Turn down heat to low and simmer for 10 minutes, cook longer if you desire a thicker mustard, or less for a thinner mustard. And thats it, mustard is made. Let it sit for a few days for the flavors meld. Refrigerate if you don't plan to can. 


For you canners out there, this is easy.
 Use a hot pack method, for water bath processing. Process in boiling water for 10 min. take out and let sit for 24 hours, remove rings and store. 
I hope you all enjoy!

Clam Chowder

To continue with my last post Steak House Chili. It's Clam Chowder time. When I think of Clam Chowder I can only imagine New England Clam Chowder. The stick to your bones thick chowder of my childhood. I know there are some die hard Manhattan Clam Chowder people, but to that I say "That ain't Chowder!" It's more like Manhattan Clam Soup- which is fine and dandy.

 Alright now down to my chowder, it has to have nice chunks of potatoes, carrots, onions, celery, clams and bacon. - Yes Bacon! My recipe calls for canned clams- Sorry to disappoint, but clams here are rather expensive, and since the heaviest part of a clam is the shell. I can't afford to be buying 8 pounds of clams just for 3 1/2 pounds of meat. 

Clam Chowder:

4 Slices Bacon

1 Yellow Onion- diced

3 Stalks Celery - diced

3 Carrots- peeled & diced

3 Medium Potatoes- peeled & diced

2 Cups Stock- Fish, Chicken, or Veggie

48 oz of canned clams drained from juice - SAVE THE JUICE!!

4 oz salted butter

1/4 cup flour

2 cups whole milk

1 TBS Dill Weed

1 TBS Red Pepper Flakes

1 TBS Black Pepper

Salt to taste. 

In a large stock pot cook the bacon slices till crispy, take them out and set aside. Add the onion, celery, carrots and potatoes, saute in the bacon fat till the onion is translucent. Add the stock, and reserved clam juice. Bring to a boil, then turn the heat down, cover and simmer for 20 min.  In a separate  pan melt the butter, once the butter is melted add the flour. Whisk for 1 min, then  slowly add the milk. Once the milk is Incorporated , let simmer till it is thickened.  Add to the big pot of veggies. Chop up the bacon. Add bacon, clams and spices. Keep on low for 10- 15 stirring so it doesn't burn, or stick to the pan. Serve with nsourdough bread. 

Steak House Chili

Last Friday I was ambitious!  First I started cooking a few of my favorite things Chili and Clam Chowder. Ryan wanted Chili and I wanted Clam Chowder. What the heck right? I had plenty of time and everything I needed.
First off I started with Chili since it cooks longer then Clam Chowder. I looked at a few recipes but then decided to wing it, as I do quite a bit. In no way since I made both in 1 day am I suggesting you do the same. I am just insane.
Clam Chowder is right after the Chili, I just wanted to do two separate posts.

Steak House Chili
3 TBS Olive Oil
3 Pounds Beef for Stewing* (see note) cubed
1 Jalapeno Pepper- Diced 1/2 seeds removed
1 Yellow Onion- Diced
1 Red Pepper-Diced
1 Green Pepper- Diced
1 TBS Minced Garlic
3 (14oz) Canned Beans** (see note)
1 (28oz) Canned Tomato Sauce or 1 jar of  Tomato, Basil & Garlic Sauce
1 (14oz)  Petite Diced Tomatoes
2 TBS Chili Powder
2 TBS Cumin
2 TBS Italian Seasoning
1 TBS Oregano
1 TBS Dill Weed
1/4 cup Fresh Cilantro Chopped
1 TBS Red Pepper Flakes - or more if you want it Spicy
1 TBS Ground Black Pepper
2 tsp Salt- add more to taste.

In a large pot over medium heat Saute Beef, Jalapeno, Onion, Peppers, Garlic. Until the meat is browned and onion is translucent. Lower the heat, add everything else. Cover and let simmer for a few hours, till the meat is tender. Serve by it self or over rice, noodles, hot dogs, burgers, nachos. Great toppings are cheddar cheese, diced onions, cilantro, sour cream. The possibilities are endless.

Notes: * This steak is  really tough and needs to be cooked for a long time to become tender. It is relatively cheap. If you like ground beef, pork or turkey that can subbed as well. Even chunks of chicken is good. If you don't have a long time ground meat is the way to go.
** Any variety of beans works well.  I like to use a mixture or Black, Garbanzo, Kidney, Pinto and Chili. If using dried beans you will need  4 cups dried beans that have been soaked overnight and rinsed.