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----- Original Message -----
From: Janet
To: phaedrus@hungrybrowser.com
Sent: Sunday, April 03, 2011 11:39 AM
Subject: Hot mustard dip
Hi,
You have helped me previously and I have another request. I am searching
for a recipe served at Houston's restaurants in several states. It is the
hot mustard dipping sauce served with their chicken tenders. I do not know
what is in it. Thank you for your help. You are amazing.
Janet
Hello Janet,
I did not find anything at all called Houston's "hot mustard dip," and their
menu itself just says "two dipping sauces". Continuing to search, I found
that the "two dipping sauces are a barbecue sauce and a "honey mustard sauce",
rather than a hot mustard sauce.
There is a copycat recipe in several places on the web for "Houston's honey
mustard sauce". However, there is nothing in the recipe that would make it hot.
See the first recipe below.
On a message board, I found a recipe for the "original" honey mustard sauce
from the first Houston's. It does have a little heat from the cayenne.
See the second recipe below.
Phaed
Houston's Honey Mustard
1 C. olive oil
1/4 C. cider vinegar
1 1/8 C. honey
6 oz. Dijon mustard
dash garlic salt
3/4 C. mayonnaise
Combine all ingredients and mix well. Allow to sit for at least 4 hours.
This will keep for a couple of weeks. You can use this as a vegetable dip,
sandwich spread, or a dip for chicken nuggets
---------------------------------------
Houston's Honey Mustard Dipping Sauce
https://community.cookinglight.com/showthread.php?p=1603791
Here's the original recipe from the original Houston's restaurant in Nashville,
circa 1981. It can be divided and multiplied easily.
1/4 cup vegetable oil
1/4 cup honey
1/4 cup yellow mustard
1 cup mayonnaise
1 Tbsp cider vinegar
dash cayenne pepper
"If you prefer something hotter / more strongly flavored, just decrease the amount
of mayonnaise in relationship to the honey and mustard. For example, use the same
ratio of oil/honey/mustard, but use 1/2 cup mayonnaise and taste and go from there.
You could also use a hotter mustard, such as a strong dijon. I have also added
horseradish to this to use with beef dishes."
----- Original Message -----
From: jw
To: Phaedrus
Sent: Sunday, April 10, 2011 6:04 AM
Subject: Good Morning
Say my friend what do you have for rubbing Boston Butt with, I need a good tasting
rub thought you being the best you might have something you can help an old man with!
If I could I would share it with you!
Thanks and Best Regards
J. W.
Hi J.W.,
The ice has finally melted away here, so it's about time to fire up the grill and smoker.
A Boston butt sounds pretty good to me, too.
Try the rubs on these pages:
BBQ at About.com
Boston Globe
Group Recipes
Barbecuen.com
Phaed
----- Original Message -----
From: jw
To: Phaedrus
Sent: Sunday, April 10, 2011 2:37 PM
Subject: Re: Good Morning
Thanks my friend I knew you would come up with something good, I don't pull my
Boston Butt I cook it to 165 degrees in one of those Nuwave infrared ovens on
high for about 20- 25 minutes per pound and wrap it in Reynolds Wrap and it
seems cooks to over 170 degrees.
Therefore I slice it and alone with a good tomato makes one hack of a good sandwich,
while cooking the butt I turn it over at least twice and Phaed talking about some
more good eating.
Thanks again my friend will I'll sure try them all and when I find one I like
I may just add some liquid smoke to it.
Have a wonderful day and Thanks again!
Best regards
Hi J.W.,
I hear you, but I'm into barbecue this year. I just read a book on the history
of barbecue, and it's got me all fired up over grillin' (so to speak).
If you bake them in the oven, you might want to check out these links and the
rub recipe below.
Cooks.com
Ochef
Cajun Cooking TV
Phaed
Randall's oven baked boston butt.
1 Boston butt
Select your favorite spices, rub all over (Penzeys Garlic and Chicago Steak Seasoning,
Cavender's Greek Seasoning, pepper)
Place Boston Butt into Roasting Pan Fat side down
475 for 1 hour and then 225 for 3-4 hours.
475 is hot, so keep a close eye on things. The first hour will smoke up your house,
so turn on your vent and open a window. this is a great way to cook a Boston butt
and not much work or clean up. Also, for a quick clean up, cover the bottom of
your roasting pan with foil and sometimes I lightly cover the meat with foil.
The Search Engine Registry shows that someone has searched my site for this recipe.
Strawberries with Rebecca sauce
Courier-Journal
Group Recipes
Top Recipes
The Search Engine Registry shows that someone has searched my site for this recipe.
Rosemary Walnuts
2 tbsp. butter
2 tbsp. olive oil
1 lb. walnut halves
1 1/2 tbsp. crushed dried rosemary or 5 tbsp. finely chopped fresh
1 tsp. paprika
1 tsp. salt
Melt butter and oil in jelly roll pan in oven (350 degrees). Scatter nuts
to coat with butter-oil mixture. Sprinkle rosemary, paprika and salt over nuts.
Bake at 350 degrees for 20 minutes. Shake and stir several times until nuts
are golden brown. Drain on paper towels. Serve warm or room temperature.
Store in covered container.
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