BEER MUSTARD
Has a nice mustard flavor, not too hot. Good with sandwiches and cold cuts.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT20m
Yield 48
Number Of Ingredients 9
Steps:
- Soak brown and yellow mustard seeds with dark beer in a large bowl set in the refrigerator for 24 hours. If the seeds soak up the beer too quickly, add more beer.
- Transfer the soaked mustard seeds to a food processor along with garlic, apple cider vinegar, brown sugar, salt, and black pepper. Pulse until desired consistency is reached.
- Sterilize the jars and lids in boiling water for at least 5 minutes.
- Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top.
- Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
- Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Refrigerate the jars of mustard for 2 weeks before using.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.1 g, Fat 1 g, Fiber 0.7 g, Protein 1 g, Sodium 49 mg, Sugar 0.8 g
CHICKEN AND BEER MUSTARD WITH PASTA
Make and share this Chicken and Beer Mustard With Pasta recipe from Food.com.
Provided by Honni
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Melt oil and butter in frypan. (I use a large electric frypan but if cooking on a stovetop a large saucepan will do).
- Add diced garlic, Onions, Carrots, Mushrooms and Bacon and fry for a few mins 'til soft.
- Add diced Chicken and fry 'til brown.
- Add Beer Mustard and salt and pepper.
- Deglaze pan with the White Wine.
- Add 300 ml Cream and Parsley.
- Simmer to reduce liquid to a sauce.
- Serve over pasta of your choice.
- I like to put pasta on the plate and cover with baby spinach and then cover with the chicken mustard sauce and top with freshly grated parmesan cheese.
BRATS IN A BLANKET WITH BEER MUSTARD
Brats in a blanket take the classic pigs in a blanket appetizer to the next level for dinner! I used fully cooked brats to make this super easy, but fresh brats are delicious if you have time to cook them ahead. Go crazy with your favorite flavors--I used jalapeño-Cheddar brats here!
Provided by Gabriela Rodiles
Categories main-dish
Time 35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Spray a rimmed baking sheet with nonstick cooking spray.
- Carefully unroll and separate 8 of the perforated triangles of crescent dough. Starting with the smaller end of each dough triangle, wrap it around a brat and pinch the seams together to totally seal. Place the wrapped brats on the prepared baking sheet.
- Beat the egg in a small bowl. Brush the brats with the egg and sprinkle the poppy and sesame seeds on top. Bake until the dough is golden brown, 20 to 25 minutes.
- To make the beer mustard, add the beer to a small saucepan. Bring to a simmer; simmer over medium heat until reduced by half, about 10 minutes. Add the brown sugar and stir until dissolved, about 1 minute. Add the yellow mustard and Dijon mustard to a small heatproof bowl. Pour in the reduced beer and stir to combine.
- Serve the brats in a blanket with the beer mustard on the side for dipping.
CHICKEN IN BEER HONEY MUSTARD SAUCE
I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.
Provided by Pooja Kanal
Categories One Dish Meal
Time 26m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
- 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
- 3. Remove chicken from pan; keep warm.
- 4. Add shallots to the same pan and cook for 1 minute or until translucent.
- 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
- 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
- 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
- 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.
PEACH AND MOLASSES CHICKEN
The sauce here relies on store-bought jam as a shortcut to intense fruit flavor and it is amazing on chicken. This recipe, adapted from the cookbook "Watermelon and Red Birds" by Nicole Taylor, is special enough for your Juneteenth celebration, but it's so delicious, it can be cooked on a weekly rotation. Almost any fruit jam works, too, if peach isn't your thing. As for the chicken itself, so much of the fat and flavor comes from the chicken skin that removing that outer layer is tantamount to robbing the meat of most of its taste, so do what it takes to find skin-on pieces. The crispy, charred chicken edges, drenched with the sauce, only happen with skin attached.
Provided by Nicole Taylor
Categories dinner, lunch, barbecues, poultry, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the sauce: In a small saucepan, combine the peach jam, molasses, vinegar and 1/2 cup water and bring to a boil over medium-high heat, stirring occasionally to combine. Once boiling, reduce the heat to maintain a vigorous simmer and whisk in the tomato paste, soy sauce, coriander, ground mustard and salt. Simmer for 6 to 8 minutes, stirring occasionally, until thickened; the sauce should be reduced to about 1 cup. The sauce can be stored in an airtight container in the refrigerator for 3 to 4 days. (Before using, bring to room temperature and thin with a few teaspoons of hot water if the sauce has become too thick to brush.)
- Prepare the chicken: Leaving one section free of coals on a charcoal grill or leaving one burner off on a gas grill, heat a grill to medium (350 degrees). Pat the chicken thighs very dry with paper towels. Season both sides with the salt and pepper. Coat with the peanut oil.
- Place the chicken thighs on the hot grill, skin-side down, close the grill lid and cook, moving the chicken away from any flare-ups, for 5 to 8 minutes, or until the skin lifts easily from the grill grates. Transfer a few tablespoons of the sauce to a small bowl and set aside. Flip the chicken thighs and use a heat-resistant brush to coat with some of the remaining sauce. Cover the grill again and cook for another 5 to 8 minutes, then flip and baste with the sauce again. Grill with the lid open for another 10 minutes, or until the thighs reach an internal temperature of 165 degrees on an instant-read thermometer. (If the skin starts to burn, flip the chicken and move to the cool part of the grill.) Flip the chicken skin-side up one last time and rest on an upper rack or the cool side of the grill for 10 minutes, using a clean brush and the reserved sauce to baste once more.
- Transfer the chicken to a platter and sprinkle the tops with the crushed coriander, then serve.
More about "chicken and beer mustard with pasta recipes"
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
MUSTARD AND BEER CHICKEN RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE - BEV COOKS
From bevcooks.com
Estimated Reading Time 5 mins
MUSTARD CHICKEN WITH PASTA - COOKEATSHARE
From cookeatshare.com
BEER AND PASTA RECIPES (34) - SUPERCOOK
From supercook.com
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE | VEGETABLE PASTA …
From pinterest.com
PASTA WITH MUSTARD - 14 RECIPES | TASTYCRAZE.COM
From tastycraze.com
SAUSAGE BRATS AND BEER WITH MUSTARD OVER EGG NOODLES
From teacher-chef.com
BLUE CHEESE, MUSTARD, AND BEER NOODLES RECIPE | MYRECIPES
From myrecipes.com
MUSTARD AND PASTA RECIPES (1066) - SUPERCOOK
From supercook.com
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE | BEER MUSTARD, PASTA …
From pinterest.ca
CHICKEN WITH HONEY-BEER SAUCE RECIPE | MYRECIPES
From myrecipes.com
QUICK AND EASY DINNER RECIPES | ALLRECIPES
From allrecipes.com
WORLD BEST PASTA RECIPES: CHICKEN AND BEER MUSTARD WITH PASTA
From bestpastafood.blogspot.com
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE | BEER MUSTARD, EASY …
From pinterest.com.au
CHICKEN IN HONEY MUSTARD BEER SAUCE - PLAIN CHICKEN
From plainchicken.com
MUSTARD BANANA CHICKEN PASTA + BEER
From oatmealandicecream.com
PASTA WITH CHICKEN MUSTARD SAUCE - BOSSKITCHEN.COM
From bosskitchen.com
BEST SLOW-COOKER MUSSELS WITH A CREAMY WHEAT BEER AND …
From pinterest.ca
DRUNKEN CHICKEN IN BEER AND MUSTARD SAUCE – KOSHER FROM …
From kosherfromjerusalem.com
EGG NOODLES WITH BRATWURST AND BEER MUSTARD SAUCE - PINTEREST
From pinterest.ca
CHICKEN AND BEER MUSTARD WITH PASTA RECIPE - FOOD.COM
From pinterest.com
BEER CAN CHICKEN - DINNER AT THE ZOO
From dinneratthezoo.com
CHICKEN AND BEER MUSTARD WITH PASTA RECIPE - WEBETUTORIAL
From webetutorial.com
THIS CREAMY MUSTARD PASTA IS MY BEST WEEKNIGHT DINNER
From foodandwine.com
BEER MUSTARD RECIPE ǀ SPICY BEER MUSTARD - SPICESINC.COM
From spicesinc.com
MUSTARD CHICKEN | RICARDO
From ricardocuisine.com
BRATS WITH BEER & MUSTARD SAUCE OVER EGG NOODLES - PINK PARSLEY
From pink-parsley.com
CHICKEN RECIPE WITH MUSTARD SAUCE, HONEY AND BEER — MY SWEET …
From mysweet.recipes
18 EASY AND TASTY HONEY MUSTARD CHICKEN PASTA RECIPES BY HOME …
From cookpad.com
SPICY BEER MUSTARD RECIPE - JEREMY NOLEN | FOOD & WINE
From foodandwine.com
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE | COOKING WITH BEER, …
From pinterest.com.au
CREAMY MUSTARD CHICKEN WITH PASTA | WHAT'S KP COOKING?
From whatskpcooking.com
BEER BAKED CHICKEN WITH MUSTARD RECIPE 2022 EASY RECIPE TOP
From easyrecipe.top
CHICKEN PASTA IN A BEER MUSTARD PAN SAUCE / BEV COOKS
From bevcooks.com
CHICKEN PASTA RECIPES | ALLRECIPES
From allrecipes.com
PASTA WITH CHICKEN AND MUSHROOMS IN A CREAMY DIJON MUSTARD …
From lisagcooks.com
GRILLED BEER & MUSTARD CHICKEN - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
10 BEST MUSTARD SAUCE FOR PASTA RECIPES | YUMMLY
From yummly.com
CHICKEN AND BEER MUSTARD WITH PASTA - CHAMPSDIET.COM
From champsdiet.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #south-west-pacific #main-dish #pasta #poultry #vegetables #australian #chicken #one-dish-meal #mushrooms #meat #chicken-breasts #pasta-rice-and-grains #onions
You'll also love