MUSTARD SEEDS, BLACK

GOAN PORK CURRY
Inspired By: Goan Pork Curry from “The Complete Low-Fat Cookbook”

Ingredients:

2 tsp PureSpice ® cumin seeds
2 tsp PureSpice ® black mustard seeds
1 tsp PureSpice ® cardamom seeds
1 tsp. PureSpice ® Ground turmeric
1 tsp. PureSpice ® Ground cinnamon
½ tsp. PureSpice ® Black peppercorns
6 whole cloves
5 small PureSpice ® dried red chilies
1/3 cup white vinegar
1 Tbsp. brown sugar
1 Tbsp. oil
1 lg onion, chopped
6-8 cloves garlic, crushed
1 Tbsp. finely grated ginger
3 lb. pork leg, cubed

1. Dry-fry the spices and chilies in a large frying pan for 2 minutes, Place in a spice grinder or food processor and grind until finely ground. Transfer to a bowl and stir in the vinegar, sugar and 1 tsp salt to form a paste.
2. Heat half the oil in a large saucepan. Add the onion and cook for 5 minutes. Place the onion in a food processor with 2 Tbsp of water and process until smooth. Stir in the spice paste.
3. Place the garlic and ginger in a small bowl, mix together well and stir in 2 Tbsp of water.
4. Heat the remaining oil in the pan over high heat. Add the meat and cook in 304 batches for 8 minutes. Return meat to pan and stir in garlic and ginger mixture. Add the spice and onion mix and 1 cup of hot water. Simmer the curry, covered for about an hour. Uncover; bring to boil, and cook, stirring frequently for another 10-15 minutes. Serve with rice.


MUSTARD SEEDS, YELLOW

BURMESE PORK CURRY
Inspired By: Burmese Pork Curry from “The Complete Low-Fat Cookbook”

Ingredients:

2 stems, lemon grass, white part only
1 red onion, chopped
1 clove garlic
1 tsp. Grated fresh ginger
2 lg red chilies
1 tsp PureSpice ® fenugreek, ground
1 tsp PureSpice ® yellow mustard seeds, ground
2 tbsp. PureSpice ® paprika
2 Tbsp. Worcestershire sauce
1 ½ lb. lean, boneless, shoulder pork, cubed
2 Tbsp. fish sauce
6 potatoes, peeled and sliced
2 small red onions, diced
1 Tbsp oil
2 Tbsp mango chutney

1. Put lemon grass, onion, garlic, ginger, chilies, fenugreek, mustard seeds, paprika and Worcestershire sauce in a processor and mix to a thick paste.
2. Place the pork in a bowl, sprinkle with fish sauce and ¼ tsp. Ground black pepper and toss to coat.
3. Place the potato and onion in another bowl, add 3 Tbsp of paste and toss to coat. Add the remaining paste to the pork. Mix well.
4. Heat the oil in a saucepan over medium heat. Add the pork and cook in batches, stirring until meat begins to brown. Remove from pan. Ad the potato and onion, and cook, stirring, for 5 minutes
5. Return the meat to the pan and stir in 3 cups of water, adding 1 cup at a time.
6. Stir in mango chutney, then reduce heat and simmer for 30 minutes, or until meat and potatoes are tender.

MUSTARD, GROUND

MUSTARD-SEASONED STEAK
Inspired By: Sizzlin Steak Ala Montreal by McCormick

Ingredients:
4 teaspoons PureSpice ® NY Steak and Hamburger Seasoning
2 teaspoons PureSpice ® Ground Mustard
1 1/2 teaspoons balsamic vinegar
2 New York strip or rib eye steaks, cut 1-inch thick

1. Combine steak seasoning, ground mustard and balsamic vinegar to make a paste. Rub paste over both sides of steak.
2. Grill or broil over high heat until cooked…usually 5-7 minutes on each side.

MUSTARD, ORIENTAL

ORIENTAL DUCK
Inspired By: Recipe featured on www.venisonamerica.com

Ingredients:
4-5 lb Duck
3/4 cup Soy Sauce
Juice of 1 fresh Orange (retain Orange shells)
1/4 cup dark Brown Sugar
1 clove Garlic; peeled and minced
3 tablespoons PureSpice ® oriental Mustard
1/2 teaspoon PureSpice ® Ginger
3 tablespoons Olive oil

1. Combine all ingredients in a small saucepan. Heat over medium heat until sugar is completely dissolved. Simmer for 3 minutes. Remove from heat and cool while preparing Duck.
2. Preheat grill to Medium-High (375 F). We suggest using indirect heat method.
On gas grill place duck on upper grill with drip pan below.. Use charcoal rails and drip pan if using charcoal grill.. Wash Duck inside and out with cold water. Pat dry with paper towels.
3. Place Duck on platter. Baste duck, inside and out, with basting sauce
Place juiced orange shells inside duck. Place Duck on grill, breast side up.
Cover grill and cook for 1-1/2 hours or until Medium-rare (150 F internal temp.)
4. Baste duck every 15 minutes with large basting brush to minimize loss of heat