Tag Archives: Farmborough

Homemade Beer Mustard

Another inspiration from my weekend of country music at Farmborough was the Hill Country food –  http://www.hillcountrywdc.com/

How can you resist food where the catchphrase is “Music to your mouth”. They served up their house made hot link with shiner ( beer from Texas) mustard, indeed, music to my mouth!! I had to make some shiner beer mustard, below is my version so you can serve it up at your next barbecue!

From by the bay, wishing you shiner food memories!

Maryann

blog shiner beer

Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

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Corn in a Cup

Last weekend was the first country music festival in New York City!  I’m a big fan of country music and there were many great musicians who made it to the big apple to partake in the festivities held on Randall’s Island – from up and coming artists such as the fantastic Striking Matches and Dallas Smith to big name artists such as Dierks Bentley, Brad Paisley and Luke Bryan. Three days of great music and some really good food. One of the things that I tried at the festival was corn in a cup. What a yummy treat. Corn in a cup is a traditional Mexican street food, which is made with Queso Fresco crumbled cheese. The version I tasted at the festival used parmesan cheese which was delicious and cheese I always have on hand in my home. I made these little cups in advance and heated in the microwave for 1 minute before serving. I’m planning on serving corn in the cup this holiday weekend!

From by the bay wishing you creamy corn food memories!

Maryann

 

blog corn cups

Corn in a Cup

Serves 4

Ingredients

4 ears sweet corn, husked and silks removed
8 teaspoons Mexican sour cream
4 tablespoons unsalted butter, softened
8 teaspoons grated parmesan cheese
Fine sea salt and fresh ground pepper to taste
optional: chopped chives to garnish

Directions

Using a knife remove all the kernels from the husk and place in a bowl.  Bring a medium saucepan of salted water to a boil. Add the corn kernels and cook for 2 to 3 minutes. Strain corn. In a bowl add the butter and top with the strained hot corn. Mix until butter is melted, salt and pepper to taste. Take for glass cups fill each half way with corn, add 1 teaspoon of sour cream and 1 teaspoon grated parmesan cheese. Top with corn and add another teaspoon each of sour cream and parmesan cheese. Garnish with chopped chives. Serve immediately or don’t add chives cover with plastic wrap and place in refrigerator until ready to serve. Microwave for 1 minute , garnish with chives and serve.

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