Madras Curry Mustard

Wild Rice & Cranberry Salad with Curry Vinaigrette

Wild Rice & Cranberry Salad with Curry Vinaigrette

Ingredients 1 c wild rice 1 c brown rice 1 c dried cranberries ¾ c orange juice 1 c pecans halves, toasted salt & pepper Curry Mustard Vinaigrette: ½ c extra virgin olive oil ¼ c unseasoned rice vinegar reserved orange juice 4 T Dulcet Madras Curry Mustard ½ c fresh flat leaf parsley, chopped Instructions 1. Cook the wild rice and brown rice separately according to package directions. 2. Place the cranberries and orange juice in a small saucepan over medium high heat, bring just to a boil and remove from heat. Strain the juice from the cranberries, reserving the juice for the dressing....

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Brined Curry Mustard Pork Tenderloin w/ Grilled Grapes

Brined Curry Mustard Pork Tenderloin w/ Grilled Grapes

Ingredients 1 lb pork tenderloin 1 c hot water 4 T kosher salt 4 T sugar 1 T Dulcet Madras Cooking Spice & Rub (Optional) 3 c cold water 3 T Dulcet Madras Curry Mustard 1-2 T olive oil 1 large bunch of grapes Instructions 1. Add the salt, sugar and curry spice if using, to the cup of hot water. Stir to dissolve. 2. Add the cold water to cool, add an ice cube if necessary to bring to room temperature. 3. Place the pork tenderloin and the brine in a large zip lock bag and into the fridge. Allow the pork to sit in brine for 6-12 hours. 4. Hours later, remove the pork from the brine, rinse...

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Roasted Pork Tenderloin with Curry Mustard & Fennel

Ingredients 1 pork tenderloin, about 1 1/2  lb 1T canola or other high heat oil 1 T butter 1 lg fennel bulb, thinly sliced 1 lg onion, thinly sliced 2 medium sized carrots, cut in ¼” rounds 3-4 T Dulcet Madras Curry Mustard Salt & Pepper Instructions 1.  Place a large oven proof sauté pan over medium high heat and add the high heat oil. 2.  Place the tenderloin in the pan and sear for 6-8 minutes or until brown on all sides. 2.  Remove tenderloin from pan and set aside. 3. Add the butter to the pan, sauté the veggies 5 minutes, turn off heat and season veggies with salt and pepper. 4....

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Roasted Ham & Curry Mustard Frittata

Roasted Ham & Curry Mustard Frittata

Ingredients 1 T butter or olive oil ½ onion, thinly sliced ½ red pepper, small dice 1 jalapeno, finely chopped (optional) 1 c cubed ham 2 T dry sherry or white wine 3 c fresh spinach leaves 2 T Dulcet Curry Mustard 6 eggs, whisked well Sour cream, optional Chives for garnish, optional Instructions 1. Place butter or oil in a 10” cast iron or non stick oven proof pan over med high heat. 2. Add the onions and cook until they start to brown, approx 7-8 minutes. 3. Lower the heat to medium and add the red pepper and cook for an additional 3-4 minutes. 4. Add the ham and jalapeno if using, cook...

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Easy Curry Chutney Ham Glaze

Easy Curry Chutney Ham Glaze

  Ingredients ½ c Dulcet Madras Curry Mustard ½ c Apricot Jam (Peach Jam, Apple Jelly or Orange Marmalade are nice options too!) Instructions 1. Mix Dulcet Madras Curry Mustard with the fruit preserve of your choice. 2. Brush the ham or roast with the glaze, and place in oven. 3. Cook according to the instructions given for your ham of choice. (We used our local Carlton Farms Natural Spiral-Cut Ham.) 4. Set aside remaining glaze for dipping or spreading on sandwiches. Share | Tweet Printer-Friendly PDF...

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Sardine Curry Mustard Pâté

Sardine Curry Mustard Pâté

Ingredients 1 tin sardines 2 T Dulcet Madras Curry Mustard Instructions 1. Use a fork to mash the sardines. 2. Stir in the Dulcet Madras Curry Mustard. 3. Place in a ramekin to chill. Serve with crackers or baguette slices. Share | Tweet Printer-Friendly PDF...

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Curry Mustard Veggie Dip

Curry Mustard Veggie Dip

Ingredients ¼ c mayonnaise 3 T sour cream 3 T Dulcet Madras Curry Mustard Instructions 1. Combine all ingredients and place in a decorative dipping bowl. 2. Wash and cut your favorite vegetables and arrange on a platter along with the dip. Share | Tweet Printer-Friendly PDF...

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Curried Deviled Eggs

Curried Deviled Eggs

Ingredients 4 Eggs 3 t Mayonnaise 4 t Dulcet Madras Curry Mustard 1 t Dulcet Mild Indian Curry Ketchup Salt & pepper Instructions 1. Place the eggs in a medium pot, cover with water. 2. Place over high heat and bring to a boil. 3. Immediately turn heat down to a simmer and cook for 11 min. 4. Remove from heat, run cold water over eggs to cool. 5. Peel eggs and slice in half, lengthwise. 6. Carefully remove the yolks, place in bowl, and use a fork to break up the yolks well. 7. Add the remaining ingredients, mix well until smooth, with no lumps. 8. Season with a small amount of salt and...

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