Viewing entries in
Molasses Mustard

Pimento Cheese Stuffed Jalapeños

Comment

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.

Comment

Cruciferous Crunch Shrimp Salad

Comment

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.

Comment

Molasses Mustard Roasted Cauliflower

Comment

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.

Comment

Molasses Mustard Salmon

Comment

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.  
 

Comment

Spicy & Sweet Hasselback Potatoes

Comment

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!

Comment

LOUISIANA MOLASSES MUSTARD DEVILED EGGS

Comment

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.

Comment

GERMAN STYLE POTATO SALAD WITH MOLASSES MUSTARD

Comment

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.

Comment

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.