There is an article in the LA Times about mustard. Here are 2 of the recipes. Second one sounds like it would be great with the addition of some habs! Would it keep longer with additional vinegar? The Seed of a Bright Idea By JOHN ASH This is a delicious fresh sauce that is great with grilled white meats or fish. It can also be thinned with additional juice or stock to be used as a dressing for savory salad greens, including arugula, mustard or mizuna. Place mustard seeds in small skillet over medium heat and toast until they just begin to pop. Immediately cover and remove from heat. Let cool. Briefly process mustard seeds, mango puree, ginger, garlic, curry powder, grapefruit juice, vinegar, chile-sesame oil, banana, honey and salt and pepper to taste in blender or food processor to produce smooth sauce. Cover and refrigerate up to 3 days. 2 cups. Each tablespoon: 11 calories; 9 mg sodium; 0 cholesterol; 0 fat; 2 grams carbohydrates; 0 protein; 0.10 gram fiber. Special to The Times; Ash Is a Cookbook Author and Culinary Director for Fetzer Vineyards Food Posted to CHILE-HEADS DIGEST V4 #220 by Judy Howle
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 209.3mg||6 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 12.1g|
|Protein 0.9g||1 %|
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Calories per serving: 55
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