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Ole Ben’s favorite. Freshly ground jalapenos ignite our special blend of spices for a jalapeno gourmet mustard that will fuel your imagination. Gives a jolt to even the most everyday meal. |
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Southwest
Spaghetti 1 lb. hot ground sausage
1 can pinto beans 1 onion, chopped
tbsp. cilantro or cumin 1 tbsp. Ben Jack
Larado’s Smokin Gun Gourmet Mustard
1/2 lb. cooked & drained
spaghetti (hot) 3 1/2 cups medium salsa |
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Black Bean Dip 2 cups black beans, cooked
& drained
16 oz. cream cheese
1 onion, finely chopped
1/2 green pepper, finely
chopped 1/2 red pepper, finely
chopped 4 cloves Ben Jack
Larado’s Pickled Garlic, chopped 2 tbsp. Ben Jack
Larado’s Smokin Gun Gourmet Mustard 2 tbsp. rum 1/8 tsp. cayenne pepper
1/4 tsp. ground cumin Drain beans, mash
until smooth. Mix with cream cheese. Add remaining ingredients, beat
until smooth and fluffy. Cover and refrigerate at least 2 hours. Return
to room temp. 1/2 to 1 hour before serving.
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Grilled
Mustard & Pepper-Crusted Steaks 1/2 cup dry red wine
1/2
cup lard, melted 2 Ben Jack Larado’s
Pickled Garlic Cloves, minced 1/4 cup Ben Jack
Larado’s Smokin Gun Gourmet Mustard 2 tbsp. worcestershire sauce 2 tbsp. coarse ground black
peppercorns 1 tsp. dried thyme
1/2 tsp. salt hot red pepper sauce to
taste Combine wine, lard,
shallots, garlic, and 2 tsp. of Smokin Gun Gourmet Mustard, worcestershire sauce, 1/2
tsp. of the peppercorns, thyme and salt, mix well. Place in a baking
dish and add steaks, turning several times so they are well coated.
Cover and let marinate 4 hours, turning several times, again. Prepare a medium hot
charcoal fire. Combine remaining mustard and hot pepper sauce in a small
dish. Remove steaks from marinade; pat dry. Spread a thin layer of
mustard mixture over one side of each steak and add some of the
remaining pepper. Place on grill, mustard side down. Brush with
remaining mustard over and sprinkle with pepper. Grill, about 6 inches
from coals, turning once until cooked as desired. 8 to 12 minutes total
for medium-rare. |
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