Creole Mustard Recipe at Nola Cuisine

From Nola Cuisine


I just finished my homemade Creole Mustard Recipe at Nola Cuisine, I've been working on this recipe for a long time.

I like the Zatarain's Creole Mustard, but I like my Creole Mustard with a bit more of a punch.

Be sure and check out my Index of Creole & Cajun Recipes which links to all of the recipes featured on Nola Cuisine!

Comments

Post a Comment

Popular posts from this blog

Moo Daet Diao or Thai Style Pork Jerky

Image
Moo Daet Diao (literally, a day of sunshine pork) is Thai style pork jerky. We have two different kinds of pork and beef jerky in Thailand , the first one we can find in China town, on Yaowarach road, this one we don’t call Moo Daet Diao but it is called Moo Pen, means pork sheets, this Moo Pen is sweet jerky. Pork and beef jerky in China town, Bangkok has been selling for nearly hundred years and has been very popular. I remember when I was a child living in Southern Thailand, every Chinese New Year my young adult brother or sister who worked in Bangkok would come home and bring us pork jerky in the red bright colourful tins. Nowadays you can find pork and beef jerky from China town at the luxury shopping centers in Bangkok or other big cities and also it is one of the most popular souvenirs for the tourists who visit China town in Bangkok . The other one, Moo Daet Diao, is normally found at Som Tum vendors or Issan style restaurants. Som Tum or Papaya salad is one of Issan or Nort...
Read more

Zucchini Pizza

Image
I used to cringe a little whenever I got zucchini or summer squash in my Boston Organics delivery because while I liked the vegetable enough not to add it to my "No List", I didn't like it enough to know what to do with it other than to stir fry it with garlic or grate it into an amnesty bread .  But that all changed when I saw Smitten Kitchen's post about summer squash pizza . I tweaked the recipe (which is originally from Jim Lahey of no-knead bread  fame) a little by using my favorite pizza crust  instead of the one in her post because I already had some on hand.  I also tossed the breadcrumbs in a little olive oil for a little extra crunch and to protect it from burning too fast. I wasn't really sure about having to buy the Gruyere cheese and even made it for the first time without the cheese and substituting with some minced garlic and olive oil (which, by the way, ended up being pretty darn good and worth trying if you don't eat cheese).  But then I cav...
Read more

Dry Prawns Coconut Chammanthi

Image
A simply delicious spicy chutney (chammanthi) for your lazy meal.. Ingredients: Dry Prawns- 1/4 cup Grated coconut- 1/2 cup Dry red chilly-5 nos (increase or decrease as per your spice tolerance) Shallot/small onion-3 nos Tamarind- 1/2 of a lemon size ball (seedless) Salt-to taste Coconut oil-1 tsp Preparation: Clean and wash the dry prawns well. (if you want; remove its tail and head). Dry roast the washed prawns on low flame for few minutes (about 3-5 minutes) until crisp. Take it out and heat a teaspoon of coconut oil in that pan; saute the dry red chilly for few seconds. In a blender; add roasted red chilly, prawns and all other ingredients. Blend for a minute  or until all the ingredients are mixed well and crushed. Serve it with your steamed rice and enjoy!!!
Read more