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Molasses Mustard

Chicken Biscuit with Molasses Mustard Butter

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Chicken Biscuit with Molasses Mustard Butter

CHICKEN BISCUIT WITH MOLASSES MUSTARD BUTTER

make around 15 3½” biscuits

For the biscuits:
4 cups bread flour
3¾ cups cake flour
3½ Tbs baking powder
1 Tbs + 1 tsp kosher salt
3 Tbs + 1 tsp sugar
3 sticks + ½ Tbs cold unsalted butter, cubed
3¼ cups buttermilk

For the chicken:
6 chicken breast, cut in half, flattened
1½ cups all-purpose flour
2 tsp kosher salt
2 tsp black pepper
2 eggs, whisked
Canola oil for frying

For the butter:
¾ cup Jay D’s Louisiana Molasses Mustard
2 sticks unsalted butter

For the biscuits:
Preheat oven to 375°F. Keep all ingredients as cold as possible!

In a medium mixing bowl, combine both bread and cake flour, baking powder, salt and sugar from the biscuit ingredients. Using a pastry blender or your hands, cut cold butter into flour mixture until butter is the size of peas. Add buttermilk and mix with your hands until shaggy. Cover and rest for 20 minutes. Roll out dough on a floured surface and fold once (to create layers). Roll out again to 1-1¼” thick and cut into 3½” circles. When cutting biscuits out, DO NOT TWIST CUTTER. Just simply press down and lift cutter back up. Place biscuits about ½” apart on greased baking sheet and bake until golden brown.

For the chicken:
Heat canola oil to 350°F in a skillet or table-top fryer. Dredge chicken in seasoned flour, place in egg-wash, then dredge back through flour. Fry chicken until golden, brown, and delicious (about 4-5 minutes).

For the butter:
Soften butter and mix in Jay D’s Louisiana Molasses Mustard.

Open biscuit up and slather butter on both halves. Place fried chicken breast on biscuit and put the other half of biscuit on top of chicken and enjoy your chicken biscuit sandwich!

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Potato-Parsnip Au Gratin

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Potato-Parsnip Au Gratin

POTATO-PARSNIP AU GRATIN

serves 4

ingredients:
3 potatoes, ¼” rounds
3 parsnips, ¼” rounds
1 whole leek, sliced into half-rounds
8 cloves fresh garlic, minced
3 cups manchego cheese
½ cup heavy cream
¼ cup Jay D’s Louisiana Molasses Mustard

Preheat oven to 400°F. In a small skillet, sauté leeks and garlic until fragrant. Put one layer of potatoes around the bottom of cast iron skillet. Then pour ¼ cup of heavy cream over potatoes. Next, sprinkle small handful of leek/garlic mixture and 1 cup of manchego cheese over potatoes. Place another layer of parsnips on top of cheese. Sprinkle another small handful of leeks and 1 cup of manchego cheese over parsnips. Pour the other ½ cup of heavy cream on top of parsnip layer. Make another potato layer, then sprinkle leeks/garlic and ½ cup of Manchego cheese on top. Take the Molasses Mustard and drizzle on top, then sprinkle remaining leeks/garlic and ½ cup of gruyere cheese. Press down on the au gratin so that all of the layers are compacted. Cover skillet with foil and bake for 20 minutes. Take foil off and continue baking until cheese is bubbly and golden brown. Allow to cool for 5 minutes before chowing down.

 

 

 

 

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Fried Salmon Burger with Molasses Mustard Aïoli

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Fried Salmon Burger with Molasses Mustard Aïoli

FRIED SALMON BURGER WITH MOLASSES MUSTARD AïOLI

serves 2

ingredients:
2 salmon fillets, boneless, skin-off
½ onion, small diced
2 Tbs fresh garlic, minced
1 Tbs avocado oil
2 eggs
2 cups seasoned panko breadcrumbs
1 cup all purpose flour
2 hamburger buns

For the aïoli:
¼ cup Jay D’s Molasses Mustard
2 Tbs Sriracha
½ cup mayo

Garnishes:
Sliced Avocado
Pickled cucumber
Pickled carrot

Heat a sauté pan on medium heat, add avocado oil and saute onion and garlic until soft.  Add fillets to the pan and cook salmon on both sides until cooked through and starting to flake (about 10 minutes). Put salmon, onions and garlic in a bowl and let cool. Add one egg and ½ cup of breadcrumbs to the bowl and form into patties.  If patties don’t form, add more breadcrumbs until they stay together.

Next, you’ll need to set up a breading station. You’ll need flour in a shallow dish, another dish with the beaten egg and one additional shallow dish for panko.

Dredge patties lightly in flour, shaking off the excess.  One by one, dip in the beaten egg, coating completely and then roll in panko to coat.  

Fry at 350F until golden brown. Build burgers with garnishes and aïoli and enjoy!

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Supreme Rice Salad with Molasses Mustard Vinaigrette

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Supreme Rice Salad with Molasses Mustard Vinaigrette

SUPREME RICE SALAD WITH MOLASSES MUSTARD VINAIGRETTE

makes 6 cups

ingredients:
3 cups uncooked Supreme long grain rice
1 cup red onion, small diced
¾ cup orange bell pepper, small diced
¾ cup yellow bell pepper, small diced
2 Tbs garlic, minced
1 cucumber, seeded and small diced
¼ cup fresh parsley, finely chopped
½ cup fresh basil, finely chopped

Cook rice according to package. Lay cooked rice on sheet pan to slightly cool. Combine rice with all vegetables and vinaigrette. Let rice salad marinade in dressing for at least 2 hours in the refrigerator. Serve cold or room temperature. ENJOY!

For the vinaigrette:
Heaping ½ cup Jay D’s Louisiana Molasses Mustard
3 tsp salt
1 Tbs white wine vinegar
3 Tbs white balsamic vinegar
2 Tbs Jay D’s Blanc du Bois
⅓ cup extra virgin olive oil

In a blender or food processor, add mustard and salt. On low, gradually add both vinegars and Jay D’s Blanc du Bois. In a thin stream add extra virgin olive oil. Mix for 1 minute then transfer to salad and mix thoroughly.

 

 

 

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Molasses Mustard Succotash

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Molasses Mustard Succotash

MOLASSES MUSTARD SUCCOTASH

serves 2-4

ingredients:
2 Tbs butter, unsalted
25.5 oz can hominy
15.5 oz can butter beans
1 ear corn, cut off cob
1 cup orange bell pepper, small diced
¼ cup jalapeño, small diced
1 clove fresh garlic, minced
1 tsp salt
¼ tsp black pepper
¼ cup Jay D's Louisiana Molasses Mustard
¼ cup heavy cream

In a medium sauté pan, heat butter until bubbling, then add all vegetables. Sweat until soft. Add salt, black pepper, Jay D’s Molasses Mustard and heavy cream. Bring to boil, then reduce to simmer for 5-6 minutes. Serve hot with breakfast, lunch or dinner.

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Molasses Mustard Beer Cheese

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Molasses Mustard Beer Cheese

MOLASSES MUSTARD BEER CHEESE

10-12 servings

4 Tbsp butter
4 Tbsp flour
2 cups shredded cheddar cheese
¼ cup Jay D’s Louisiana Molasses Mustard
12 oz stout beer
1 tsp horseradish
1 quart warm milk
3 cloves garlic, microplaned/finely grated
1 tsp onion powder
2 Tbsp kosher salt

In a saucepan, combine butter and flour over medium heat to make a blonde roux; stir constantly. Add milk, stout beer, horseradish, garlic, Molasses Mustard and dried seasonings. Simmer for 15-20 minutes. Turn off heat and whisk in cheese.

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Molasses Mustard Hollandaise

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Molasses Mustard Hollandaise

MOLASSES MUSTARD HOLLANDAISE

8-10 servings

3 large egg yolks, lightly beaten.
1½ sticks unsalted butter, melted until foamy, foam skimmed
1 Tbsp fresh lemon juice.
2 Tbsp Jay D’s Louisiana Molasses Mustard
1 tsp Slap Ya Mama hot sauce
Kosher salt

n a saucepan, bring 2 quarts of water to a boil. In a stainless steel bowl, whisk egg yolks over hot the water bath. Using a small ladle, slowly pour a thin stream of butter into egg yolks while whisking continuously. Keep butter warm (not hot) during process. Add lemon juice after the third ladle of butter is whisked into egg yolks. After all butter is added, add Molasses Mustard, hot sauce and kosher salt to taste. Whisk until uniform color.

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Pork Egg Rolls with Molasses Mustard Dipping Sauce

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Pork Egg Rolls with Molasses Mustard Dipping Sauce

PORK EGG ROLLS with MOLASSES MUSTARD DIPPING SAUCE

makes around 14

1 package of egg roll wraps
1 lb ground pork
½ head/2 cups cabbage, diced
¼ cup carrot, small dice
1 small onion, diced
1 Tbsp garlic, minced
2 Tbsp Jay D’s Spicy & Sweet Rub
½ cup tomato sauce
½ Tbsp kosher salt
1 egg, beaten for egg wash

Molasses Mustard Dipping Sauce:
½ cup sour cream
¼ cup Jay D’s Louisiana Molasses Mustard
Pinch of salt

eat canola oil to 350℉ in a skillet. In another skillet, brown ground pork. Add carrots, onions, and garlic, then saute until soft. Add Jay D’s Spicy & Sweet Rub, tomato sauce and salt. Cook for 6 minutes, then set aside to cool. Take an egg roll wrap and brush each side with egg wash. Place 2 tablespoons of filling on wrapper and fold up the corner. Fold the left and right corners into the middle and continue to roll. Fry both sides of egg roll until golden brown and delicious. Serve with molasses mustard sour cream.

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Pimento Cheese Stuffed Jalapeños

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Pimento Cheese Stuffed Jalapeños

Pimento Cheese Stuffed Jalapeños

Yields 4-6 servings

12 jalapeños
6 strips bacon, cooked and crumbled
¾ cup Jay D’s Pimento Cheese

Preheat oven to 375º.

Slice each jalapeño lengthwise and remove seeds and membrane. Parcook jalapeños cut side down for 5 minutes. Let cool and stuff each jalapeño with 1 Tbsp of pimento cheese. Place jalapeños on sheet pan and bake for 10 minutes or until cheese is melted. Garnish with crumbled bacon.

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Cruciferous Crunch Shrimp Salad

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Cruciferous Crunch Shrimp Salad

Cruciferous Crunch Shrimp Salad

10 oz. cruciferous vegetables mixture (shredded kale, brussels, cabbage, etc)
1 lb. uncooked deveined peeled large shrimp
2 Tbs of Jay D’s Spicy and Sweet Rub
2 Tbs of avocado oil
1 lb. peeled sweet potatoes, small diced
1 Tbs of olive oil
1 cup tri-colored quinoa

For dressing:
¼ cup Molasses Mustard
2 Tbs Jalapeño Extra Virgin Olive Oil
 

Preheat oven to 400º. 

Toss sweet potatoes with olive oil and salt and pepper to taste. Roast until tender, about 30-45 minutes. Heat 2 cups of water in sauce pot to a boil, stir in quinoa, cover and simmer for 15 minutes. Turn heat off and keep covered for 5 minutes. Season shrimp with avocado oil and Jay D’s Spicy and Sweet Rub. Heat a saute pan on medium heat with olive oil and add shrimp. Cook for 3-5 minutes or until shrimp is translucent. Add quinoa, sweet potatoes to the salad mix, drizzle with dressing, toss and serve topped with sautéed shrimp.

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Molasses Mustard Roasted Cauliflower

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Molasses Mustard Roasted Cauliflower

Molasses Mustard Roasted Cauliflower

Serves 4-6

1 large head of cauliflower
1 Tbs garlic olive oil
¼ cup Jay D’s Molasses Mustard
Salt and pepper to taste

Preheat oven to 375ºF. Remove the outer leaves of the cauliflower and trim the stem to be flush with the bottom of the cauliflower so it sits flat. Mix together the garlic olive oil and Jay D's Molasses Mustard and gently brush on outer layer of cauliflower. 

 Season with salt and pepper. Roast for roughly 1 hour or until you can easily pierce with a knife. Cut the cauliflower into smaller pieces florets for serving.

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Molasses Mustard Salmon

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Molasses Mustard Salmon

Molasses Mustard Salmon

Salmon is one of those proteins that never gets old and can be prepared multiple ways.  It has amazing health benefits with vital nutrients such as omega-3 fatty acids, B12, and Vitamin D.  Naturally, salmon works very well mustard so it was a no-brainer when we decided to use Jay D’s Molasses Mustard.  The sweetness from the molasses pairs well with the tanginess of the mustard and adds a perfect touch of flavor to salmon while the rub gives it a spicy, smokey kick.  

Yield 4-6 servings

4 salmon filets
1/4 cup Jay D’s Molasses Mustard
1 tablespoon of Jay D’s Spicy & Sweet Rub

Preheat oven to 400 F. 
Mix mustard and rub together and set aside.  Pat salmon filets dry and place skin side down on an oiled, foil-lined sheet pan.  Add the BBQ mustard mixture to the tops of the filets and bake in oven for 12-15 minutes.  
 

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Spicy & Sweet Hasselback Potatoes

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Spicy & Sweet Hasselback Potatoes

SPICY AND SWEET HASSELBECK POTATOES WITH LOUISIANA MOLASSES MUSTARD DIPPING SAUCE

Yields 4 servings
8 small potatoes, Yukon Gold, Fingerlings, or Red Bliss
1 cup Jay D’s Spicy & Sweet BBQ Rub Butter (see recipe below)
2 Tbsp green onions, chopped

Louisiana Molasses Mustard Dipping Sauce:

¼ cup Greek yogurt
3 tsp Louisiana Molasses Mustard


Jay D’s Spicy & Sweet BBQ Rub Butter:

1 cup unsalted butter
1 Tbsp Jay D’s Spicy & Sweet BBQ Rub


In a small saucepan, melt butter with Jay D’s Spicy & Sweet BBQ Rub until incorporated. 

Preheat oven to 425F.

Place a potato between the handles of 2 wooden spoons or 2 chopsticks. Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart. The spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.

Pour BBQ Butter in between each slice and bake until golden brown and tender, about 55 to 60 minutes. 

To make dipping sauce, combine Greek yogurt and Louisiana Molasses Mustard. Garnish with chopped green onions and enjoy!

As a special treat this holiday season, you can find the Spicy & Sweet Rub and Molasses Mustard in our Holiday Bundle!

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LOUISIANA MOLASSES MUSTARD DEVILED EGGS

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LOUISIANA MOLASSES MUSTARD DEVILED EGGS

LOUISIANA MOLASSES MUSTARD DEVILED EGGS

Makes 12 deviled eggs

12 large eggs

¾ cup of Jay D’s Louisiana Molasses Mustard

1 tsp kosher salt

1 tsp black pepper

1 Tbsp olive oil

1 Tbsp truffle oil

2 Tbsp mayonnaise

Preheat oven to 350 F. Separate the egg whites and yolks into two small bowls and set aside. Spray an 8-inch Pyrex pan with cooking spray and add the egg whites to the pan. Cover with foil and bake for 20 minutes, or just until whites are set. Once set, remove from oven and let cool uncovered.

Whisk yolks until smooth. Coat a nonstick pan with cooking spray and set on medium heat. Add yolks to pan, stirring until they are set (about 4-5 min).

Transfer yolks to a food processor and add molasses mustard, salt, pepper, olive oil, truffle oil and mayonnaise. Pulse until smooth. If mixture gets too thick, you can always add a little more olive oil until it’s creamy. Transfer the yolk mixture to a pastry bag with a star-piping tip.

Loosen the egg whites from the Pyrex pan with a spatula gently. Turn the whites over onto a cutting board and cut with a 2 in. ring mold. Pipe yolks onto whites and garnish with paprika, green onions or anything else you desire.

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GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

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GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

Serves 4

1 ½ lbs red potatoes, cut into cubes

2 Tbsp mayonnaise

2 Tbsp Jay D’s Louisiana Molasses Mustard

1 Tbsp red onions, diced

1 Tbsp green onions, diced

1 Tbsp parsley, finely chopped

½ Tbsp Steens Cane Syrup

Kosher Salt

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the mayonnaise, Molasses Mustard, red onions, green onions, parsley, and Steen’s Cane Syrup. Mix together well, then add the potatoes and toss until combined. Refrigerate until chilled before serving.

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JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

JAY D'S MOLASSES MUSTARD FRIED CATFISH

Peanut oil or other mild-flavored oil like canola, for frying

1 cup Jay D’s Louisiana Molasses Mustard

1 1/2 cups cornmeal

1 1/2 cups all purpose flour

4 tablespoons Jay D’s Spicy & Sweet BBQ Rub

1 tsp kosher salt

10 catfish fillets (4 to 5 pounds)

In a large Dutch oven or other large pot, pour oil to a depth of four inches and heat over medium heat until it reads 375º on a candy or deep-fry thermometer (or use a countertop deep fryer). Pour the molasses mustard into a shallow dish or aluminum pan. In another shallow dish, stir together cornmeal, flour, barbecue rub, and salt. Coat each fish fillet in the mustard, then dredge in cornmeal mixture. Fry fillets in batches in hot oil until golden brown and cooked through, about 6 to 8 minutes per batch.

Transfer to a paper-towel-lined plate to drain. Serve hot with more molasses mustard, Creole tartar sauce, jalapeño relish, or over roasted vegetables or cole slaw.