We like it with eggs, I also add minced onion, celery, sweet pickle relish, and green bell peppers – all glued together with mayo.
The cheese is a pecorino moliterno, the sausage is an oven baked deer sausage.
12 oz stout beer
1-1/2 c brown mustard seeds (whole)
1 c red wine vinegar
1 T kosher salt
1 t ground back pepper
1/4 t ground cinnamon
1/4 t ground cloves
1/4 t ground nutmeg
1/4 t ground allspice
Combine all the above in a stainless or other inert bowl, cover with plastic wrap and let sit at room temperature for 24-48 hours. After soaking dump it all into a blender and pulse until the seeds are ground to your liking. The mixture will thicken, you may need to add a bit more vinegar and to scrape the sides down. This recipe makes about three cups.
This is becoming a comfort food for us. I gave the fillets a good sprinkle of Cajun seasoning before breading them. The potato salad is a new batch. It has a good dollop of regular yellow mustard and a spoonful of that homemade Guinness stout mustard. I made another batch of that mustard, thinking a new run every ten years is not too much.
I wish I had teased out a noodle or two before taking the picture. It’s chicken soup made with fettuccine noodles under the garnishes. The patio garden did yield a few leaves of basil. Mrs J started several varieties of basil but the only one I can name is the purple one.
The very last dab of that chicken salad.
I used one of those silicone egg forms to cook the hash browns with a measure of success. The potatoes need to thaw either before or during the fry. I was going for pretty easy, will settle for pretty.
I finally opened that can of peas I’ve had in the cupboard for ages. They were a brand of peas that got good marks from a few people in some long forgotten comment section. They went something like “I only buy frozen peas because they are so much better than canned but [brand name] peas in a can are OK”, followed down thread with a few affirmations.