Ingredients

1/3 cup Dijon mustard
½ cup sugar
1/3 cup extra virgin olive oil
3 tablespoons preferred hot sauce
1 teaspoon toasted celery seeds
Salt and freshly cracked pepper
2 packages broccoli slaw

Directions

1. In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli and mix thoroughly.

Makes 3-4 cups.

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Ingredients

¼ cup Coleman dry mustard
¼ cup sugar
1/8 teaspoon kosher salt
1 ½ teaspoons all-purpose flour
¼ cup cider vinegar
½ cup yellow mustard
1 ½ teaspoons unsalted butter, melted and slightly cooled

Directions

1. Mix together the dry mustard, sugar, salt and flour.
2. Stir in the vinegar, yellow mustard and butter until well combined. Refrigerate the mustard for at least 24 hours, which intensifies the heat.

Makes 1-1/2 cups.

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Ingredients

2 tablespoons olive oil
1/2 teaspoon mustard
juice from 1/2 a lemon
A pinch of brown sugar
3 cups arugula
one small shallot, thinly sliced
12 1/2-inch-thick slices cranberry-walnut bread
3 oz. strong blue cheese

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a small bowl, mix olive oil, mustard, lemon juice, and brown sugar; whisk until combined.
3. In a large bowl, combine the arugula and shallot. Add the dressing and toss to coat.
4. Arrange the bread slices on a baking sheet and toast for 5 minutes, or until lightly crisped. Remove from oven.
5. When the bread has cooled slightly but is still warm, transfer to a serving platter. Distribute blue cheese evenly over toasts, spreading a liberal layer over each.
6. Evenly divide the dressed arugula mixture on top of the toasts.

Serves 12.

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Ingredients

3 tablespoons canola oil
¾ cup yellow onions, minced
2 ounces. tomato paste
3 cups apple butter
6 tablespoons lemon juice, fresh squeeze
¾ cup rice vinegar
¾ cup cider vinegar
1 ½ cup water
3/4 cup Alma's Mustard
6 tablespoons dark brown sugar
¾ cup Worcestershire sauce
1/3 cup dark soy sauce
½ tablespoon ground black peppercorns
½ tablespoon minced garlic
½ tablespoon sea salt
1/2 teaspoon cayenne

Directions

1. Heat oil in a large pot over medium high heat. Add onion and cook until golden brown and lightly caramelized, about 15 minutes. Add the remaining ingredients and combine. Bring to a boil.
2. Reduce heat to a simmer and cook 15-20 minutes. Remove from heat, allow to cool.

Makes several cups of barbecue sauce.

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Ingredients

1 3-pound beef brisket
2 lemons, juiced
¼ cup Worcestershire sauce
6 cloves garlic, finely chopped
2 teaspoons freshly ground black pepper
¼ cup finely chopped fresh oregano

Directions

1. Prepare a fire in a charcoal grill, or preheat a smoker or gas grill to low.
2. Place the brisket in a baking dish and pour the lemon juice and Worcestershire sauce over it. Turn it once to coat. Rub the garlic, pepper, and oregano on both sides. Let marinate for at least 30 minutes or up to 24 hours.
3. Place the brisket on an area of the grill with no direct flame and cook, without turning, until well done, about 2 hours. If you prefer to cook indoors, preheat the oven to 325°F and cook for 3 hours.

Serves 8.

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Ingredients

1 pound elbow macaroni
1 tablespoon vegetable oil
1 large onion, finely chopped
5 cups milk
1 stick (4 ounces) unsalted butter
3/4 cup all-purpose flour
3 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
4 cups shredded white Cheddar cheese (about 1 pound)
2/3 cup Gorgonzola (about 4 ounces), at room temperature
1 1/2 cups freshly grated Parmesan cheese (about 6 ounces)
3/4 cup fine plain bread crumbs, preferably homemade

Directions

1. In a large pot of boiling salted water, cook the macaroni until barely al dente, about 6 minutes. Drain; return to the pot.
2. Heat the oil in a large saucepan. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the milk and bring to a simmer.
3. Meanwhile, preheat the oven to 350°.
4. Melt 6 tablespoons of the butter in another large saucepan. Add the flour and cook over moderate heat, stirring constantly, until lightly golden, about 5 minutes; remove from the heat.
5. Gradually whisk the simmering milk into the flour and butter mixture until smooth. Bring the sauce to a simmer and cook over low heat, whisking, until thick and bubbling, about 7 minutes.
6. Stir in the mustard, Worcestershire sauce, salt and pepper. Add the Cheddar, Gorgonzola and 3/4 cup of the Parmesan and cook over low heat, stirring, just until melted. Fold in the macaroni until coated with sauce. Spread the macaroni in a 3-quart baking dish.
7. Melt the remaining 2 tablespoons of butter in a medium skillet. Add the bread crumbs and cook over low heat, stirring constantly, until coated. Transfer to a bowl and stir in the remaining 3/4 cup of Parmesan. Sprinkle the crumbs over the macaroni and bake for about 25 minutes, or until lightly golden and bubbling.
8. Preheat the broiler. Brown the macaroni under the broiler for 10 to 15 seconds; don't scorch the crumbs. Let stand for 15 minutes before serving.

Serves 8-10.

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Ingredients

1 1/2 ounces light or dark rum
3 ounces apple juice or cider
1 1/2 tablespoons lime juice
1/2 cup crushed ice
apple slice, optional for garnish

Directions

1. Combine all ingredients except the peel in a cocktail shaker and shake vigorously.
2. Strain into a cocktail glass and garnish with an apple slice.

Makes 1 drink.

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