>>> Part 1 of 2... -=> Quoting "Mark L. Ellis - Glacier Design" to All <=- "LE-> Now yesterday I was indulged in a magnificent treat. I went in to "LE-> a Indian Grocery Store. [ ] so I am seeking ideas and recipes "LE-> along the same vein for mustard and mustard/chile concoctions. "LE-> All recipes will be gratefully received. Here's some ideas along those lines.... MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Jalapeno Mustard Categories: Condiments, Spice, Chilies Yield: 1 pint 2 ts Whole coriander seeds 1/4 c Whole yellow mustard seeds 1/4 c Whole black mustard seeds 1/4 c Dry powdered mustard 3/4 c Water, cold 3 Garlic cloves -peeled and chopped 1 sm Onion, peeled & chopped 3 sm Jalapeno peppers, seeded 1/4 c Cider vinegar 1/4 c Dry white wine Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Source: The Herb Companion, August/September 1993 Typos by Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Robust Mustard Categories: Condiments, Spice, Chilies Yield: 1 batch 3 oz Black mustard seed 6 oz White mustard seed 4 Fluid oz water 1 ts Black peppercorns 1 ts Allspice berries 1/2 Nutmeg cracked 12 (but who's counting) dried Chillis 2 tb Salt 1/2 ts Turmeric 3 oz Light brown sugar 4 fl Cider vinegar 4 fl White wine vinegar 10 fl Cider Finally here's a mustard recipe that uses chillies. I've sent this to several members of the list. We used to market this commercially. You need to get hold of whole mustard seed and use a coffee grinder to grind down. The trick with mustard is to add water first and let it stand for at least half an hour. This creates the heat, the water reacting with whatever it is in the mustard to produce the sinus-clearing, throat-searing effect. There is more heat in black mustard than white, but white has greater preservative properties, so most of our mixes use a blend of the two. METHOD Grind black and white mustard seeds, add the water and stir thoroughly. Leave to stand at least 30 minutes. Grind the dry spices and add to mixture. Add salt, turmeric and sugar. Add vinegars and cider. Stir well. Don't worry if it appears sloppy at this stage. It will thicken as the liquids are absorbed. Cover and leave for 24 hours then bottle and seal. From: Roger Shezall Date: 22 Jun 97 Chile-Heads List D MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Spiced Mustard Categories: Condiments, Spice, Chilies Yield: 1 batch 5 oz Black mustard 4 oz White mustard 4 Fluid oz water 1 ts Coriander 1 Star anise seed head 4 Green cardamom, seeds only 1 ts Black peppercorns 1 ts Allspice berries 1 ts Cloves 1 ts Dried mint 12 Dried chilies 1 ts Cumin 1 ts Fennel 1/2 Nutmeg 1/2 oz Salt 3 oz Dark sugar 3 oz Cider vinegar 5 oz Red wine vinegar 10 oz Cider METHOD: Exactly as for Robust. Both of these will keep for at least a year, and go with a variety of foods from cheese to meat. However, when first made they taste dreadful! It's important that you leave them for at least a month before using, by which time some sort of mysterious alchemy takes >>> Continued to next message...