1 salmon fillet (1-1/2 to 2 Pounds)
2 Tbsp cider vinegar
2 Tbsp soy sauce
1 Tbsp honey
1 Tsp vegetable oil
1 Tsp Uncle Pete's Mustard
1/8 to 1/4 Tsp ground ginger
2 Tbsp Brown Sugar
2 Tbsp sesame seeds, toasted
Purple/red onion - sliced

Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard, and ginger, sugar, onion; pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil or grill salmon, covered, over medium-high heat for 15-20 minutes or until the fish flakes easily with a fork. Sprinkle with sesame seeds. Yeild: 4 servings. 

Recommended use:  Steaks, pork chops, beef or pork roast, pork ribs, chicken, turkey, fish fillets

¼ cup Uncle Pete’s mustard
1 cup olive or canola oil
1 tsp garlic powder
1 tsp Lawry’s seasoned salt
Optional:  1 tsp dried or 1 T fresh minced herb (use your favorite herb:  basil, thyme, dill, tarragon, oregano)

Brush on meat before grilling or roasting. 

1 lb creem cheese softened
1 cup sour cream
2 lbs Monterey Jack cheese shredded
2 Tablespoons fresh parsley chopped
4 Tablespoons Roasted red pepper chopped
3 Tablespoons Uncle Pete's Mustard
Dash Tabasco sauce
½ teaspoon granuated garlic

1. Combine cream cheese, sour cream and Jack cheese in processor until smooth.
2. Add all remaining ingredients and pulse to combine.
3. Distribute cheese spread into small ramekins for individual service, or scoop into one bowl for buffet style.
4. Serve at room temperature.

Yield: 1 cup

2 oz. pasteurized crab meat drained
1 oz. parmesan cheese grated
1 oz. cream cheese softened
1 oz. mayonnaise
2 oz. cooked artichoke hearts diced
1/2 tsp. lemon juice fresh
1 tsp. Uncle Pete's Mustard
pinch fresh parsley minced
1/4 tsp. salt
1/8 tsp. black pepper

1. Combine all ingredients and gently mix.
2. Place mixture into an oven safe dish.
3. Bake at 400º F. for 10-12 minutes.
4. Serve with crackers, baguette, or crostini.

Yield: 24 count

12 large eggs
1/4 cup mayonnaise
2 T sour cream
1 1/2 T Uncle Pete's mustard
1/2 tsp Tabasco sauce
salt to taste
white pepper to taste

1. Put eggs in pan wide enough to be in a single layer.
2. Cover eggs with water to a depth of one inch beyond the top of the eggs.
3. Bring water to the boil. Reduce heat to simmer. Set a timer for 12 minutes.
4. Drain water and run cold water over eggs for 5 to 8 minutes.
5. Peel and half each egg. Separate yolk from whites and puree yolks in food processor.
6. Combine yolks with remaining ingred- ients. Adjust seasoning with salt and pepper.
7. Pipe yolk mixture into reserved egg whites. Garnish with any or all of the following: paprika, green or ripe olive slices, parsley (chopped or leaves), chives, caviar, capers, etc.

1/2 cup Uncle Pete's Mustard
1/4 cup cider vinegar
1/2 cup apple juice or cider
1/2 cup light brown sugar
1/2 tsp. ground ginger
1/8 tsp. ground clove
1 each wide strips zest of orange

1. Combine all ingredients except the orange zest in a small sauce pot.
2. Bring to a gentle boil and cook for 5 minutes. Add orange zest and remove the pot from heat. Allow the orange zest to steep for 10-12 minutes and then remove zest from the glaze.
3. Brush glaze over ham frequently during the final 30 minutes of baking.

Yield: about 1 quart

2/3 cup granulated sugar
1/3 cup water
1/2 cup Uncle Pete's Mustard
2/3 cup cider vinegar
2 tsp. Worcestershire sauce
1 tsp. Tabasco sauce
1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1 tsp. paprika
1 2/3 cups salad oil (canola or light flavored olive oil)
reserved simple syrup

1. Make simple syrup. Cool syrup. Reserve for later.
2. Combine mustard, vinegar, and all seasoning ingredients.
3. Slowly whisk oil into mustard/vinegar mixture until it is all incorporated.
4. Whisk syrup into emulsified dressing.

Yeild: 4 portions

1# lean cut pork (tenderloin or center cut loin)
1/2 cup all purpose flour
1 tsp. salt
1/2 tsp. black pepper
2 each whole egg
1/4 cup Uncle Pete's Mustard
1/4 cup milk
1 cup seasoned bread crumbs (packaged or make your favorite)

1. Trim pork and portion into 2 ounce pieces.
2. Flatten pork to 1/4" using a meat mallet.
3. Sift flour, salt, and pepper together and mix well. Put mixture into a platter for later.
4. Beat egg well. Add mustard and mix until the mustard is completely and evenly dissolved. Stir milk into mixture. Pour mustard-egg wash into a wide container and reserve.
5. Spread bread crumbs evenly onto a platter.
6. Lightly dust each pork portion in sea- soned flour, dip into the mustard-egg mixture and then into the bread crumbs.
7. Immediately cook the pork in a large skillet over medium heat using a neutral flavored cooking oil.
8. Turn the pieces as the bread crumbs get brown and crisp. Transfer each piece to an oven safe pan and finish cooking in a 400º F. oven to desired doneness.
9. Peel, core, and slice the apples. Saute the apple slices in unsalted butter over medium heat until lightly caramelized and tender.
10. Serve pork garnished with sauteed apples.

Yeild: 1 gallon

10# red potatoes skin on (any waxy potato will do)
1/2# smoked bacon 1/8" dice
1 cup red onion 1/8" dice
1 cup celery 1/8" dice
6 each hard boiled eggs small dice

1. Place potatoes into a large pot of cold, lightly salted water. Bring potatoes to the boil, reduce heat and cook until tender.
2. Drain and cool potatoes. Peel potatoes, then dice to 1/2".
3. Slowly render bacon until it is cooked and just beginning to get crisp. Add celery and onions. Cook vegetables slightly, then toss bacon, onion, celery and bacon fat with potatoes.
4. Toss egg with potatoes.

Dressing

2 cups mayonnaise
1 cup Uncle Pete's Mustard
1/2 cup granulated sugar
1/4 cup champagne vinegar

1. Combine dressing ingredients and mix well.
2. Add dressing as needed to potatoes.

Final Preparation

salt to taste
white pepper to taste

1. Gently stir in dressing with potato mixture. Add Just enough dressing to get the consistency that you desire.
2. Adjust seasonings.

Excellent marinade for chicken or turkey breasts on the grill, salmon, halibut, ball tip sirloin steaks. 

1/8 cup Uncle Pete’s mustard
1 cup olive oil
¼ cup brown sugar
¼ cup lime juice
¼ cup red wine vinegar
½ cup chopped fresh cilantro leaves
1 T cracked black pepper
1 tsp Lawry’s seasoned salt

Add ingredients to a small bowl.  Whisk together.  Pour marinade into a gallon size Ziploc bag and add fresh meat.  Marinade for one hour.  Grill.  Baste remaining marinade during grilling process. 

Add to your favorite wings, ribs, brats, for an unbelievably tangy hot and zingy barbecue sauce.

3 T Uncle Pete’s mustard
1 bottle (18 oz) of your favorite barbecue sauce

Stir together and serve. 

1 T Uncle Pete’s mustard
½ cup sour cream
½ cup mayonnaise
½ cup buttermilk
1 T honey
4 green onions, diced
Salt and Pepper to taste

Put in food processor or blender until smooth.  Use for salads, marinades, or also try on hot dogs, brats, burgers, instead of your regular mustard. 

A family favorite for parties and makes a great gift! 

1 T Uncle Pete’s mustard
3 oz cream cheese, softened
½ cup Miracle whip
½ cup sour cream
¼ tsp Lawry’s seasoned salt

Add ingredients and mix on low with blender or by hand.  Serve with pretzel rods, knots, or sticks. 

Use for fresh vegetables, tortilla chips, or dipping crackers

1 T Uncle Pete’s mustard
½ cup mayonnaise
½ cup sour cream
1/8 tsp Lawry’s seasoned salt
1 tsp chipotle chili powder

Add ingredients in a small bowl.  Mix well together.  Chill 1 hour to let flavors meld.  Serve with your choice of chips or veggies. 

Your wings will score at the next tailgating party! 

2 lb bag frozen chicken wings (breaded or unbreaded)
Prepare wings according to package instructions. 

Sauce: 
3 T Uncle Pete’s mustard
1 -12 oz bottle Louisiana cayenne pepper sauce (Frank’s Hot Sauce)
½ cup brown sugar
¼ cup melted butter

Mix ingredients together.  Pour over cooked wings in gallon size plastic bag, seal, and shake.  Remove from wings from bag and serve.