Pineapple-rum Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Clprime3 | 1 | Servings | |
INGREDIENTS
| 2 | T | Yellow mustard seeds |
| 1 | T | Brown mustard seeds |
| 1 1/2 | T | Mustard powder |
| 1/4 | c | Crushed fresh pineapple |
| 1 | t | Stripped fresh thyme |
| Salt and a small pinch dried | ||
| Scotch or to taste | ||
| Bonnet chile | ||
| 2 | t | Demerara sugar |
| 6 | T | Dark rum, the amount will |
| vary depending on | ||
| the thickness | ||
| desired |
INSTRUCTIONS
Grind the mustard seeds in a mortar and pestle or a spice mill. Place the ground mustard seeds in a bowl with enough water to moisten and allow them to sit for 10 minutes. Replace the soaked seeds in the mortar or the bowl of a food processor and process with the remaining ingredients until the desired consistency is reached. Spoon the mustard into a small jar and cover tightly. The mustard should sit for at least 2 weeks before use. Converted by MC_Buster. Per serving: 223 Calories (kcal); 2g Total Fat; (56% calories from fat); 2g Protein; 1g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0049 Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 101
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 292.9mg
Potassium: 169mg
Carbohydrates: 13.3g
Fiber: 2g
Sugar: 9.9g
Protein: 3.5g