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Puttin’ some spice into your life

One ingredient they all had in common were sauces. Whether they called these aïoli's, flavored mustards, flavored mayonnaise, jam or just sauce, they added a great deal of complementary flavor. One of my favorites was a Bacon Jam smeared on the bottom part of the bun by one innovative team. Comprised of deep cooked bacon, vinegar and sugars it was truly unique.

Grilled burgers rule the day summer. We all have our favorites but I would encourage you to expand your condiments. It’s the condiments that make the burger special, otherwise you just have meat and bread. But, by adding layers of other ingredients we take the average burger into untold territories.

All of these techniques can be used not only for hamburgers, but also for sandwiches. Starting with the bread it doesn't have to be a traditional white or wheat. When making a truly outstanding sandwich or burger consider all of the ingredients of equal importance. Think about having such a wide variety of flavors that with each bite your taste buds and food brain cells are given something new to focus on.

I'm going to give you a recipe today for a sweet jalapeno honey mustard. There are so many uses for this sauce, beyond just the burger/sandwich, I hope you try at least half a dozen. Such as spreading it on some grilled chicken, using a tablespoon in the center of a piece of sautéed seafood, as a dip for chicken wings, a new take for shrimp cocktail do you begin to get the picture? Having a collection of good sauces can make an outstanding cook out of anyone.

Sweet Jalapeño Honey Mustard

Yield: 2 1/2 cups

1/2 cup Dijon mustard

1/2 cup grainy brown mustard

1/2 cup mayonnaise

1/4 cup sour cream

1/2 cup honey

1 tablespoon fresh squeezed lime juice

1 jalapeno, ribs and seeds removed and discarded, flesh minced

1 teaspoon balsamic vinegar

1/4 teaspoon ground cayenne pepper

Optional 3 cloves of roasted garlic crushed into a paste and whisked in.

Thoroughly whisk all ingredients. Store in an airtight container for up to 10 days, refrigerated.

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