10 Things I Love To Do With Mustard

As much as I love mustard I often times seem to end up with dozens of different varieties in my fridge just sitting there! I have to say to myself, “Enough is enough, Illene! You gotta use these up before you buy anymore!” But it’s hard. Purchasing condiments is an addiction of mine and my fridge is borderline hoarder status. After a recent fridge clean out I decided to come up with recipes for everything that has been taking up space in there, but that I can’t just throw away because you know, I can’t do that!

Here’s all the ways I’m going to be using up my 8+ jars of artisanal mustards! Not in any particular order.

Salad Dressings

The easiest way to use up mustard and feel good about it is to throw a tablespoon into some vinegar and oil creating a Mustard Vinaigrette! Mustard dressing tastes so good on potato salads, lettuce and grain salads! Even over cheese! An easy ratio for a single serving salad is 1 tb of mustard, 1 tb of olive oil and a ½ tb of red wine vinegar! Whisk and drizzle! Add a ts of minced shallots if you’re feeling French.

Egg Salad or Chicken Salad

Egg salad is completely underrated. I won’t lie though when I think of it I do think of little mini egg salad sandwiches my Grandmother used to make circa the 50’s. Irregardless, anything with eggs and mayonnaise I’m totally down for. Use a nicer mustard when making egg salad or chicken salad and it’ll change the game!

Glaze

Add a little maple syrup to any mustard and you’ve got yourself a glaze! Perfect for salmon, potatoes and roasting vegetables with!

Dipping Sauce

Throwing together a mustard dipping sauce is a great way to break the monotony of many meals, including chicken and pork. How many times can you make chicken? A lot I suppose. Dip it in some honey mustard sauce and boom, it feels like an occasion!

Charcuterie Board

Oh, the charcuterie board. I consider this a meal and I order a charcuterie board at any restaurant I go to that offers it. I also make myself a board at least once a week for “dinner”. There are many components to an epic board and mustard is one of them! Read our tips for a great charcuterie board here!

Toasts or Sandwiches

Toast has become REALLY popular again in the last year! I’m seeing avocado toast and toast points all over the damn place. Bread and toast in general are just calling out for fancy condiments. Throw some mustard, cheddar, bresaola and pickles onto some toast and treat yo self!

Brats or Sausages

Sausages! Encased meats are where it’s at. Steam them, BBQ them, fry them, it all tastes good! What makes it taste even better is throwing some grainy mustard on top!

Deviled Eggs

There is a special place in my heart for deviled eggs. I love classic deviled eggs, and I like fancy guacamole + bacon deviled eggs! Using artisanal mustard really helps make deviled eggs more delicious, however. Just say no to that yellow “mustard”!

Burgers

Whether it’s a beef, turkey, black bean or sweet potato burger add mustard to that beast!

BBQ Sauce

You know the great debate in the south? What region makes the best BBQ and BBQ sauce? The answer is every region makes freaking good BBQ! South Carolina is in the “mustard belt” and their Mustard BBQ Sauce is one of my favorites! Continue reading for the recipe!

To create South Carolina Mustard BBQ Sauce you need:

  • 1 1/2 Cups German IPA Beer Mustard
  • 1 1/4 Cups Apple Cider Vinegar
  • 1/4 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 Tb Worcestershire Sauce
  • 1 Ts Red Pepper Flakes
  • 1/2 Ts Ground Black Pepper
  • 1/4 Ts Ground Cayenne Pepper

Instructions:

  1. Whisk all ingredients together in a mixing bowl.
  2. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Pickle Brine Fried Chicken + Pickled Okra Slaw

Raise your hand if you like fried chicken!? I do. I can't eat it often, but damn is it good! And I'm not talking Publix or KFC, I'm talking hand made southern style fried chicken! To add flavor and juiciness to the chicken in this recipe I've marinated the chicken in left over pickle juice I had sitting in the fridge. I often times find myself left with tons of empty jars full of pickle juice and I'm always coming up with new ways to use it! In this recipe I used the brine from our Garlic Dill Habanero Cucumbers, so it leaves the chicken tender, garlicky and a little spicy from the habaneros! 

To serve along side the fried chicken I threw together a classic coleslaw with a twist! I slivered some pickled okra, Sriracha Peppered Okra, and used the brine as the "vinegar" in my slaw dressing! Both were to die for and I can't wait to share the recipe with you!

To create the fried chicken you need:

  • 6 Chicken drumsticks, thighs or you could even use tenderloins
  • Left over pickle brine, about 2/3 cups, I used brine from our Garlic Dill Habanero Pickles
  • 1 1/2 ts salt
  • 3/4 ts cracked pepper
  • 1 1/4 cup all purpose flour
  • 30 crackers, I used saltines
  • 1/2 ts baking powder
  • 2 eggs beaten
  • Olive oil

Instructions:

  1. In a bowl place chicken and pickle brine. Cover and allow it to marinate over night in the fridge.
  2. In a dish or bowl place 1/2 cup of flour.
  3. In a second dish or bowl place 3/4 cup of flour, crackers (after breaking them into crumbs), baking powder, salt and pepper.
  4. In a third dish add beaten eggs.
  5. Drain chicken from marinade.
  6. Dredge chicken in flour, dip in eggs, then dredge in the cracker mixture. Make sure to press the meat into the cracker mixture!
  7. Put a cast iron skillet on medium / high and fill with an inch of olive oil.
  8. Heat oil to between 330-360 degrees.
  9. Fry chicken for 4 minutes on each side. Turn and repeat until all sides are golden brown.
  10. Place on a cooling rack for about 5 minutes to drain oil and to allow it crunch up!
  11. Enjoy!

To create the pickled okra slaw you need:

  • 1/2 Head of shredded cabbage (or one bag of pre mixed slaw)
  • 3 cups of shredded carrots
  • 1 cup of shredded purple cabbage
  • 1 jar of pickled okra, we used our Sriracha Peppered Okra
  • 1/4 Cup of pickled okra brine, we used the brine from our Sriracha Peppered Okra
  • 1 tb sugar
  • 1/2 ts salt

Instructions:

  1. In a mixing bowl add cabbage and carrots and toss until mixed!
  2. In a seperate mixing bowl add sour cream, mayo, pickled okra brine, sugar and salt. Whisk together!
  3. Add dressing to the slaw and toss.
  4. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Southern Green Heirloom Tomato BLT

After trying this out you'll never eat a BLT the traditional way again! This is The Urban Canning Company's take on this classic sammie!

To create this sandwich you need:

  • Sourdough bread 
  • Lettuce
  • Bacon
  • Mayonnaise (We always use Duke's)
  • The Urban Canning Co. Southern Green Heirloom Tomatoes (Which you can find at the markets)

I didn't put exact amounts for these ingredients because you can make as many or as little as you want!

Instructions:

  1. Fry bacon in a cast iron skillet and place on towl to get rid of some of the grease.
  2. Discard the grease, but don't clean your skillet out yet!
  3. Heat the skillet back up with the left over grease in the skillet and toast your bread in the skillet!
  4. Assemble your sandwich with lettuce, bacon, Southern Green Heirloom Tomatoes and mayonnaise!
  5. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Community Not Competition - Help Us Help CASA

Boss Babe Club and The Urban Canning Company are so excited to present our upcoming workshop, Beginner Jam Making + Mimosa Brunch Bar! There's a ton of reasons why I'm stoked about this workshop, but to me the most exciting part is that we are partnering up with my favorite local non-profit, CASA.

CASA stands for Community Action Stops Abuse and their mission is to help build a community where abuse doesn't happen, and where home is a safe place. Doesn't seem hard, right? Doesn't even seem real to most of us that home could ever be anything other than safe! Unfortunately for many it isn't. 

We met with Kelly Steele, CASA's Volunteer Coordinator, and she told us that 1 out of every 3 woman have been in or is currently in an abusive relationship. That statistic is astonishing to me! That means when you go to the grocery store you can count 1, 2, 3 as you peer across the isles at woman passing by, and one of them has been or is being abused.

Domestic abuse doesn't always happen to woman, though. Abuse happens to everyone, including the elderly. There is no "picture" of an abused person, no typical age, class or gender. CASA was built to help and support all victims of abuse. They offer counseling, housing, legal assistance, education and many more services to aid victims of abuse!

There are many ways we, as a community, can be of assistance to CASA! If you'd like to find out information about how you can help, please email ksteele@casa-stpete.org

Boss Babe Club and The Urban Canning Company are going to donate 10% of our ticket sales for our Beginner Jam Making + Mimosa Brunch Bar to CASA. Kelly will also be there to talk a little bit about the organization and we'll be collecting old cell phones this whole month to donate to CASA. The organization refurbishes old cell phones and turns them into emergency 911 phones so that victims can have a concealed phone in case they are ever in danger.

Boss Babe Club is also putting together a delicious Mimosa bar with scones and jam! You won't want to miss it! You can purchase your tickets HERE! If you'd like to donate an old used cell phone please drop it by our kitchen! Address and hours LOCATED HERE!


Asian Pears Prosciutto + Blue Cheese

These little appetizers are packed pull of flavor and are really easy to make! They encompass all my favorite profile notes in one bite; peppery, piquant, sweet + salty! To add another flavor element we made them with our super seasonal Ginger Lemon Asian Pears!

To create these you need:

  • A package of prosciutto 
  • Arugula 
  • Blue Cheese
  • The Urban Canning Co. Lemon Ginger Asian Pear (Which you can find at the markets)
  • Skewers

I didn't put exact amounts for these ingredients because you can make as many or as little as you want!

Instructions:

  1. Cut prosciutto into rectangles.
  2. In the middle of each prosciutto rectangle place a leaf of arugula, a slice of asian pear and a little dab of blue cheese.
  3. Wrap the prosciutto around it and skewer it closed!
  4. Boom! It's that easy! Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Bourbon Peach + Yogurt Breakfast Pops

Who doesn't want to start the day of with a cold popsicle? This recipe tastes like dessert, but is pretty much a yogurt parfait in popsicle form! Now I'll tell you folks I went to 4 different places looking for popsicle sticks! Nowadays they are called "craft sticks" apparently and I found them at a craft store! So to save you some trips either head over to your local craft store or purchase popsicle sticks online! 

To create this breakfast pop you need:

Instructions:

  1. In a small mixing bowl combine yogurt with honey.
  2. In the popsicle mold add a spoon full of yogurt, then add a peach, then add some granola and repeat until the mold is filled to the top.
  3. After you fill the molds add the popsicle sticks!
  4. Place the mold in the freezer and allow it to freeze over night ( 12 hours )
  5. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Grilled Vegetable Pasta Salad

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This is a recipe for a quick, easy, perfect little light summer pasta salad! It's a great side dish for your next BBQ, picnic or pot luck!

To create this pasta salad you need:

  • 16 oz / 1 lb bag of Fusilli pasta
  • 1 bunch of asparagus
  • 2 red bell peppers
  • 1 jar of Herbed Summer Squash
  • 1 lemon
  • 1/2 cup of olive oil
  • 1/4 cup of brine from the Herbed Summer Squash
  • 1/2 cup fresh basil 
  • 1 tb chopped garlic 
  • 1 cup shaved parmesan cheese
  • 1/2 ts salt
  • Pepper to taste

Instructions:

  1. Cook pasta according to the package, strain and add to a medium mixing bowl to cool.
  2. Trim asparagus and cut the bell peppers into spears. Drizzle both with some olive oil!
  3. On a grill or a cast iron grill cook both asparagus and bell pepper until just done! It took me about 10 / 15 minutes.
  4. Rough chop asparagus, bell pepper and half a jar of Herbed Summer Squash and add it all to the bowl of pasta.
  5. Rough chop basil.
  6. To the bowl also add chopped basil, garlic, parmesan cheese, the juice of the lemon, olive oil, brine, salt and pepper!
  7. Stir and let it marinate for 2-4 hours.

Put it in some recycled mason jars and it's perfect for a picnic!


If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!

Gin Cherry Fizz - A Summer Cocktail

This is a delicious and very easy to make summer cocktail! If you are on Instagram TODAY (July 26th) you can head over to our stories to watch a video of us making them!

To create this cocktail you need:

Instructions:

  1. In a shaker or a mason jar add a handful of ice, gin and egg white.
  2. Shake like crazy until super foamy! 
  3. Strain into a cocktail glass.
  4. Add a splash of soda on top then add the foam last!
  5. Garnish with a cherry and a peach!
  6. Enjoy!

If you've had a chance to use our preserves in a dish or want to share a canning recipe with us use hashtag #theurbancanningco and find us on Instagram @theurbancanningco. To see a list of our markets and events head over to our Market's + Events page or Shop Online! Cheers!