INSPIRED HSBM RECIPE SUGGESTIONS

CHICKEN RAMEN MUSTARD BOWL

Japanese fare with umami flair. Just add some Harrison’s to let that classic signature zip take it up a notch.

Active Time: 15 Minutes
Total Time: 45 Minutes
Servings: 2

Ingredients

  • 2 teaspoons sesame oil
  • 2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 3 tablespoons soy sauce
  • 2 tablespoons Harrison’s Spicy Brown Mustard
  • 4 cups chicken broth
  • ½ cup shiitake mushrooms
  • ½ cup broccoli
  • 1 teaspoon salt
  • 2 cups ramen noodles
  • 2 large soft-boiled eggs
  • ½ cup sliced scallions
  • Lemon juice to taste

Directions

  1. In a large pot, heat sesame oil over medium heat until simmering. Add minced garlic and ginger, cooking until softened and fragrant. 
  2. Add soy sauce and mustard to the pot, stirring until well combined. Let cook for an additional minute.
  3. Add chicken broth to the pot and cover until boiling. Once boiling, remove the lid and let simmer for five minutes, uncovered.
  4. Add mushrooms and broccoli, and simmer for an additional 10 minutes. Add salt to taste and set the broth aside. 
  5. Boil a medium pot of water, adding ramen noodles once boiling. Cook until noodles have softened (about 3 minutes). Strain water.
  6. Divide the noodles into two large bowls. Add broth and top each bowl with an egg, sliced scallions, and lemon juice to taste.

Baked Mustard Salmon

This mustard-crusted salmon is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra — your family will be begging for more!

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 4

Ingredients

  • ¼ cup butter, melted
  • 3 tablespoons Harrison’s Spicy Brown Mustard
  • 1 ½ tablespoons honey
  • ¼ cup dry bread crumbs
  • ¼ cup finely chopped pecans
  • 4 teaspoons chopped fresh parsley
  • 4 (4 ounce) fillets salmon
  • salt and pepper to taste
  • 1 lemon, for garnish

Directions

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Stir together butter, mustard, and honey in a small bowl. Set aside.
3. Mix together bread crumbs, pecans, and parsley in another bowl.
4. Brush each salmon fillet lightly with honey mustard mixture.
5. Sprinkle the tops of fillets with bread crumb mixture.
6. Bake salmon in the preheated oven until it flakes easily with a fork, 12 to 15 minutes. Season with salt and pepper, and garnish with a wedge of lemon.

Slow-cooked Brisket

If you’re looking for a way to take amp up the flavor of brisket, we have a recipe you’ll love. This brisket mustard rub is the perfect combination of tangy and savory that enhances the meat’s natural smokiness. Whether you’re a seasoned pitmaster or just starting your journey, this rub will become your go-to ingredient for smoked brisket.

Ingredients

  • 1/2 cup Harrison’s Spicy Brown Mustard
  • 1/4 cup brown sugar
  • 2 tablespoons paprika
  • 2 tablespoons sea salt
  • 1 tablespoon granulated onion or half a tablespoon of onion powder
  • 1 tablespoon granulated garlic or half a tablespoon of garlic powder
  • 1 tablespoon ancho chili powder
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper

Directions

There are two ways you can use this brisket rub. 

  • First option: Trim your brisket as directed. Combine the mustard with the rest of the rub ingredients, slather it onto the entire brisket, and cook as directed.
  • Second option: Slather the mustard all over the brisket first, then combine the rub ingredients and season as you normally would.

With either method, you have the option to place the seasoned brisket into the refrigerator for 4 hours to marinate. This is strictly an option and not a requirement. As always, do what works best for you.

This mustard rub is perfect for any cut of beef, including beef ribs, rotisserie roasts, or steaks.

  1. Combine listed ingredients in a small bowl. Apply directly to all outer surfaces of brisket and cook as directed. For best results, marinate brisket in the refrigerator for 4 hours before placing onto the smoker. Discard any leftover rub that has come into contact with raw meat.
  2. If making ahead of time, store prepared mustard rub in an airtight container in the refrigerator for up to 5 days after preparation. Do not freeze.

Tangy Mustard Vinaigrette

A generous spoonful of Harrison’s Spicy Brown Mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.

Total Time: 40 mins

Servings: 10

Ingredients

  • ¼ – cup butter, melted
  • 1 rounded tablespoon Harrison’s Spicy Brown Mustard
  • 1½ tablespoons red wine vinegar or sherry vinegar
  • 1 tablespoon fresh lemon juice
  • Salt
  • freshly ground pepper
  • ½ – cup extra virgin olive oil, or use half olive oil and half canola or grapeseed oil
  • 1small garlic clove
  • Yield: About ⅔ cup

Directions

Step 1: In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
Step 2: Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
TIP: Advance preparation: This dressing will keep well in the refrigerator for a few days. Remove the garlic clove before storing.

The Best Potato Salad RecipE

My mom’s potato salad is better than your mom’s potato salad. Seriously though, my mother has magical abilities in the art of potato salad making. My mom makes traditional mustard, pickle, and hard-boiled egg potato salad. It’s simple, but I have never made or tasted another potato salad better than her version… And I’m not the only person to think so.

Ingredients

  • Harrison’s Spicy Brown Mustard
  • Yukon Gold potatoes or Klondike Goldust potatoes – or use Russets
  • Mayonnaise – your favorite brand
  • Refrigerated pickle relish 
  • Apple cider vinegar
  • Celery seeds
  • Paprika
  • Hard-boiled eggs – peeled and chopped
  • Celery stalks – diced
  • Sweet onion – diced
  • Fresh chopped dill
  • Salt and pepper

Directions
The key to making the best potato salad is to use starchy potatoes and let them get really soft, so they are partially mashed once mixed. This gives the recipe a rustic, yet thick and luxurious quality. I like to use Yukon Gold or Klondike Goldust potatoes. You can also use Russet potatoes if you like. Do not use new potatoes, because they hold their shape too well and will leave the dressing soupy.

Next, mix all the dressing ingredients together in a large bowl. Use your favorite mayonnaise as the base.

I know better than to tell you what brand to use… Mayonnaise is an intensely personal condiment! Mom usually uses Hellmann’s. You can even go with Miracle Whip if that is your favorite.

Mix the potatoes and the dressing while the potatoes are still warm. Add chopped hard-boiled eggs for richness, celery for crunch, sweet onions for a zippy bite, and fresh chopped dill for a herbaceous punch.

Finally, potato salad, any potato salad, tastes better on the second day after the flavors have had ample time to mix and mingle.

 

CLASSIC DEVILED EGGS

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings. My best deviled eggs recipe is a combination of a few simple ingredients including hard-boiled eggs, mayonaise, Harrison’s Spicy Brown Mustard , vinegar, salt and pepper. That’s it. Along with a little sprinkle of paprika that extra pop of flavor.

Total Time: 30 mins

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonaise
  • 1 teaspoon Harrison’s Spicy Brown Mustard
  • 1 teaspoon apple cider vinegar
  • salt and pepper, to taste
  • paprika, for garnish

Directions

Step 1: Bring a pot of water to a boil. Reduce the heat to low (or off) to ensure the water is no longer boiling or has bubbles and use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.
Step 2: While the eggs are boiling prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath.

Step 3: Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.
Step 4: Mash the yolks with a fork and add the mayonnaise, mustard, vinegar, salt and pepper. Stir everything together until it’s smooth.
Step 5: Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Sprinkle on paprika for garnish.

 



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