There might be too much of a good thing. Might be. Like mustard seed. I bought 1 pound of yellow, one pound of brown and then another half pound at Whole Foods thinking I'd have enough for a couple batches.
Um. No. I have enough to feed a crowd at Lambeau Field on tailgating day.
So tonight I started Batch Three this time using Newcastle Brown Ale, and some change up in the spice mixture. Before you say "Oh no.......another mustard recipe......" just remember, a few months mellowing in a cupboard and it will be bratwurst on the grill time again !!!
Anyway....... it's kind of a joke at my house that I can take black pepper and an ice cube and make a three course meal- we call that MacGuyer Dinner (get it?? MacGuyver?? never mind........) So I'm always tweaking recipes and reworking them and trying new combos. Give me a basic beer mustard recipe and I can't leave that alone !!! So therefore, I am calling this one MacGuyer Mustard.
Monica's MacGuyver Mustard
1 12 oz bottle of Newcastle Brown Ale
1 1/2 cups mustard seed- I used half yellow and half brown
1 cup apple cider vinegar
1 tb salt (I used sea salt, use whatever you have on hand)
1 tsp freshly cracked black pepper
1 TB dried minced onion
1 clove garlic, minced
1-2 tsp ground dried ghost chile (as much as you dare)
1-2 tsp ground aji limon chile (again, as much as you dare)
** Note: I used the hot peppers grown in my garden, so if these exact kinds are not available you can substitute whatever you want- cayenne, jalapeno, habanero, Penzey's is a great source of peppers
The method is the same, mix all ingredients and allow to sit at room temp for 48 hours to bring out all the flavors. Buzz in the food processor to the consistency you like (I like mine fairly coarse). Then you're ready to jar it up and process in boiling water bath for 15 minutes or store in fridge if you're not a canning kinda person. Mustard lasts in the fridge for a LONG time without canning.
(Photo of Newcastle Brown Ale is courtesy of http://www.cookerati.com/new-castle-brown-ale-recipes/)