Years ago, I was able to buy a slightly sweet, slightly hot, and totally wonderful Pineapple Mustard, which went unbelievably well as a glaze over lobster stuffed breast of veal.
Then, the company stopped making the wonderful mustard, and I moved away from New England and haven’t seen a frozen can of lobster or a breast of veal since.
But I still thought about that mustard, and then, one day, I thought, why not siply add pineapple to my new, fave spicy mustard?
What makes it work?
I believe that the true secret ingredient is Trader Joe’s Dijon mustard. It has a bit of a a bite to it that almost tastes like horseradish. It is also under $2 a jar, so, even if a TJ’s isn’t close, it is well worth the drive to stock up, as I do for our friends in Wisconsin.
I believe it also works because it is so stoopidly simple! Check it out…
•1/4 cup Dijon mustard
•1/4 cup yellow mustard
•1/4 cup honey
•1 tsp Aleppo pepper
•1/2 cup crushed pineapple, drained
Stir all of the ingredients together until well blended, then transfer to a jar, cover, and stash in the fridge for a couple of hours to allow the flavors to blend.
See? Dead simple, and oh! so tasty on grilled brats and pork and potatoes and veggies and cheese sammiches and…
you get the idea.
Seriously, try this mustard, and then mebbe go in search of a breast of veal, and invite over for dinner.