| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Clprime3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Yellow mustard seeds |
| 1 |
tb |
Brown mustard seeds |
| 1 1/2 |
tb |
Mustard powder |
| 1/4 |
c |
Crushed fresh pineapple |
| 1 |
ts |
Stripped fresh thyme |
|
|
Salt and a small pinch dried Scotch; or to taste |
|
|
; Bonnet chile |
| 2 |
ts |
Demerara sugar |
| 6 |
tb |
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.
A Message from our Provider:
“God is waiting for you”