Seikel's Honey Mustard Ice Cream


  • 3 cups half and half

  • 1/4 cup honey

  • 6 egg yolks

  • 1/4 cup sugar

  •  2 tablespoons Seikel's Oklahoma's Gold Old Style Mustard

1. Heat the half and half and honey over a low flame or double boiler. Whisk the egg yolks and sugar together until combined, and temper them slowly into the pot of milk and honey. Continue to cook until the mixture is thickened and holds a line on the back of a spoon.

2. Chill the custard base for about 4 hours or overnight. Before adding to the ice cream machine, whisk in whole grain mustard to taste. Freeze in ice cream maker according to manufacturer's instructions.







Seikel's Lemon Mustard Vinaigrette

·         1/4 cup fresh lemon juice

·         1/3 cup Seikel’s Oklahoma Gold Mustard

·         1 teaspoon finely grated lemon peel

·         2/3 cup olive oil

·         Salt and Pepper to taste

 Combine all ingrediants except oil, and slowly add oil in a blender jar or with a whisk! Delicious!

 

Seikel’s Original Gold BBQ Sauce

 

  • 1/2 cups Seikel's Oklahoma Gold Mustard
  • 1/2 cup brown sugar (packed)
  • 3/4 cup cider vinegar
  • 3/4 cup beer
  • 1 tbsp chili powder
  • 1 tsp ground pepper 
  • 12 tsp cayenne pepper
  • 12 tsps worcestershire sauce 

 Combine in a container and set in refrigerator for 2 hours and overnight preferably.

 

Seikel’s Oklahoma Gold Remoulade

  • 1 cup mayonnaise 
  • 1 tablespoon chili powder
  • 3 tablespoon Seikel's Oklahoma Gold Mustard
  • 1 Tablespoon Ketchup
  • 1 tablespoon lemon juice
  • 4 Scallions
  • 2 tbs celery
  • Salt and Pepper to taste

 Combine in a container and set in refrigerator for 2 hours and overnight preferably.

 

Mom's Favorite Mustard Slaw 

  • 3 tablespoons Seikel's Oklahoma Gold Mustard
  • 3 tablespoons sugar
  • 3 tablespoons distilled white vinegar (or more)
  • 3 tablespoons vegetable oil
  • 1 tablespoon hot sauce, such as Texas Pete
  • coarse salt (kosher or sea)
  • fresh ground black pepper
  • 1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
  • 1 medium carrot, peeled


1. Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.


2. Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.


3. Finely grate carrot by hand or use shredding disk of food processor.


4. Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.

The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

 


Paul's Oklahoma Gold Chicken Stew

·         1 whole head garlic

·         Extra virgin olive oil

·         Fine sea salt and freshly ground pepper

·         One 3- to 3 1/2-pound whole free-range chicken, cut in 8 serving pieces (2 breasts, 2 thighs, 2 wings, and  2           drumsticks, with bones and skin), thawed if frozen

·         6 medium red onions, about 2 pounds

·         One 28- to 32-ounce can good-quality whole peeled tomatoes, drained

·         1 tablespoon fresh thyme or 1 1/2 teaspoons dried thyme

·         2 bay leaves

·         A good pinch of ground chile powder

·         1/3 cup dry white wine

·         ¼ Cup Seikel’s Oklahoma Gold Mustard



1. Preheat the oven to 400°F.

2. Peel the outer layers of skin from the head of garlic until you reach the individual cloves. Slice off the top of the head so the flesh of each clove is exposed. Put the head of garlic on a sheet of foil, drizzle with olive oil, season with salt and pepper, and close the foil into a pouch. Bake for 45 minutes, until the flesh of each clove is light brown and very soft when tested with the tip of a knife.

3. Once you've slipped the garlic into the oven, heat 1 teaspoon olive oil over medium heat in a large heavy pot or Dutch oven. Working in two batches, arrange the chicken in the pot, skin side down, in a single layer. Season with salt and pepper and cook for 3 minutes on each side, until golden. (Be careful not to burn yourself with the sizzling chicken fat.)

4. While the chicken is browning, peel and quarter the onions. Set the meat aside on a plate and pour out the excess chicken fat. Put the onions in the pot and cook for 5 minutes, until softened, stirring regularly.

5. Add the tomatoes, thyme, bay leaves, and ground chile powder, and arrange the chicken over the vegetables. Pour in the wine and bring to a simmer. Cover and cook over medium-low heat for 40 minutes, stirring from time to time to make sure the vegetables don’t stick to the bottom.

6. Remove the garlic from the oven, open the pouch, and let stand until cool enough to handle. Squeeze the garlic out of each clove into a small bowl, and mash with a fork to form a paste. Taste and adjust the seasoning. Cover and set aside.

7. When the chicken is cooked, spoon the mustard in the pot and stir to blend into the sauce. Turn the heat up to medium-high and cook uncovered for 10 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning.

8. Cover and keep over low heat until ready to serve. Serve over rice or pasta (fish out the bay leaves, or simply tell your dining companions not to eat them), with garlic paste on the side. The stew and garlic can be prepared up to a day ahead, covered, and refrigerated. Reheat the stew over gentle heat, and bring the garlic paste to room temperature before serving. The leftover sauce from the stew is splendid on pasta.

 

Steve's Two Potato Mustard Potato Salad


-         4 strips thick-sliced smoked bacon

·         1 pound sweet potatoes, peeled and cut into 1-inch cubes

·         1 pound Yukon Gold potatoes, peeled and cut into 1-inch cubes

·         1 teaspoon kosher salt

·         4 scallions, finely chopped

·         2 celery stalks, finely chopped

·         2 serrano chiles, stemmed, seeded, and minced

·         1/2 cup plus 2 tablespoons mayonnaise

·         2 tablespoons Seikel’s Oklahoma Gold Mustard

·         1 tablespoon finely chopped fresh tarragon leaves

·         Freshly ground black pepper

·         6 ounces arugula

 
Fry the bacon in a large skillet over medium heat until crisp and browned. Transfer the bacon to a plate lined with paper towels and set aside.

Place the sweet potatoes and Yukon Gold potatoes in two separate saucepans. Cover the potatoes with water (by 2 inches), add 1/2 teaspoon salt to each pot, and bring the pots to a boil over medium-high heat. Reduce the heat, and simmer the potatoes until they are just cooked through and tender. The sweet potatoes will cook in about 15 minutes, and the Yukon Gold potatoes should be finished in about 12 minutes. Drain the potatoes, and allow them to cool.

Combine the potatoes, scallions, celery, and serrano chiles in a large bowl. Add the mayonnaise, Oklahoma Gold Mustard, tarragon, salt, and pepper, and combine. Taste for seasoning, and add more salt or pepper, as desired. Toss the potato salad with the arugula, and serve on a large platter, garnished with the crumbled bacon.

 

Seikel's Mustard Style Ham Sauce

 

·         1/4 cup (packed) golden brown sugar

·         1 tablespoon apple cider vinegar

·         1/2 cup Seikel’s Oklahoma Gold Mustard

·         1 large spiral-cut smoked ham (about 8 pounds)

 

Prepare Ham as Desired and use this sauce over top!

Whisk sugar and vinegar in medium bowl until sugar dissolves. Whisk in mustard. Season sauce to taste with salt and pepper. Cover and refrigerate sauce 1 day. (Can be prepared 3 days ahead. Keep refrigerated.) Serve ham with sauce.



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