Pied de Porc à la Moutarde et la Bière, à l'Américaine
G'Day Bruces' :becky:
I just made a monster post in
Q-Talk... So just a few photo's here.. Man, this was a big effort. I was really impressed with the choice of TD and was thinkng about this for a long time. I love my Mustard, so I hope I've done this justice.
I had a base recipe:
I did an injection..
I had a middle third of a leg of pork..
It got injected and got French's Mustard Slather and then a generous dusting of Steph's Farkin' Magnificent Spicy Apply Rub!
Then it got smoked..
And had a Mustard Breadcrumb crust added.
Stuffed tomatoes with Mustard..
Beans with Mustard Vinaigrette...
Gravy, with Mustard...
Alltogether now....
A closeup of the mustard crust...
And Plated... Man this was gooood! (TD PIC, but might change my mind!)
No... REAL Good!
Mustard is fantastic. It can be so subtle, yet it can blow your head off if you are not careful. What I've tried to do here is show many ways that mustard can be used for many different dishes. The only part of the meal that had no mustard was the corn. I figured if the kids didn't like the mustard that they could at least have some corn. My concerns were unnecessary... there was not a scrap left on any plate..:thumb:
Finally, Burnt Finger Jason... thanks for getting my brain cells working again... what an awesome choice!
Cheers!
Bill