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Food and trinkets from the Perrin House

Tag: coleman’s mustard

Ivy’s Deviled Eggs

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Ivy’s Deviled Eggs


  • Author: Ivy Perrin

Description

A spicy deviled egg mixture that is fun to make for Halloween and potluck parties.


Scale

Ingredients

  • 1 Dozen Eggs, hard boiled and peeled.
  • 1/2 C Just Mayo
  • 1/2 C Miracle Whip
  • 2 Tbsp Sugar
  • 2 Tbsp Beaver Sweet Hot Mustard
  • 2 Tbsp Coleman’s Dry Mustard
  • 2 Tbsp Louisiana Hot Sauce
  • 2 Tbsp Liquid smoke
  • 1 tsp Season Salt
  • 1 tsp Horseradish (ours is homemade)
  • 1 tsp Anchovy paste (required secret ingredient)

For Serving

  • Hungarian Paprika
  • Bacon crumbles

Instructions

  1. Slice eggs and set whites aside. Place yolks in a large bowl.
  2. Mix in all other ingredients.
  3. Use a hand blender to mix well.
  4. Spoon into the egg whites and top with bacon crumbles and paprika.

Notes

  • We use the ice and water in a glass method to make peeling easier!
 

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Chinese Pork

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Chinese Pork


  • Author: Scot Hahn

Description

A smoked spicy sweet snack that is undeniably delish!


Scale

Ingredients

  • Huge Pork Butt or Shoulder (+8lbs)
  • 1 C Sugar
  • 1C Honey (good quality)
  • 8 tbsp salt
  • 3 C water
  • 1.5 C Soy sauce

For Serving

  • Colemans dry mustard
  • Sesame seeds

Instructions

  1. Cut all fat from pork and break apart. You should have pieces about the size and shape as a small potato.
  2. Combine all but serving ingredients and marinate the pork tightly in fridge overnight.
  3. Smoke in smoker for 2 hours at 280, OR Place on oven rack with foil liner to catch drippings in oven and roast for 1.2 hrs at 360. DO NOT BASTE OR COVER.
  4. Allow to cool.
  5. Slice very thin and set on serving tray. In one small dish, mix coleman’s with a tiny bit of water to form mustard consistency. In other dish, fill with sesame seeds (ok to roast).
  6. To eat, dip pork very lightly into mustard, then seeds and place entirely in mouth for a flavor explosion!

Notes

  • This took me many years to 1) Obtain recipe from Scot and 2) Perfect in my smoker. Most people have never heard of it. For some, the mustard is too spicy. But everyone who has ever tried this LOVES it at first bite!