There are a few snacks that I enjoyed with my parents growing up, and yes, one of them is popcorn, however there is something that my Dad and I really enjoyed, and that was the soft pretzel. We would make these store bought pretzels throughout […]
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If there is one thing that my children and I agree on for a late night snack, it has got to be the soft pretzel. This snack was something I grew up with and it is something enjoyable to reflect on those childhood memories when […]
While growing up I would often come home from a long day of skateboarding or mountain biking and open my parent refrigerator looking for a quick bite to eat. I would often be encountered by bottles upon bottles of condiments ranging from a new spicy ketchup, a flavored mustard, an array of barbecue sauces, and everything in between. We often joked that the refrigerator was just for condiments. There were just that many, and I am not kidding around.
To this day, I open my refrigerator and think to myself ‘what have they done?’. Shuffling around condiments trying to fit in something I am trying to marinate. I have an Asian section, an American section, and sections of bbq sauce, mustards, and well, everything in between. But if there is one condiment I lean towards on a regular basis, it is mustard.
I was never a ketchup guy, and to this day rarely dabble in it. I’m that guy who when a burger and fries is served it the burger as I ordered it, typically with no condiments, and I squirt a generous amount of whatever mustard they have near my fries. I am a mustard and hot dog guy, no ketchup. And if there is one thing that is dear to me, it is a soft pretzel with mustard. To be that is one of my favorite snacks. It was growing up, and it is to this day.
So recently I have been diving into the world of making different types of mustard. Mustard after all can take on so many different flavors, colors, and textures, and to me that is always appealing when it comes to creating something, and furthermore, experimenting with flavors. So with my soft pretzel in mind, I decided to whip up a beer mustard, using Guiness as the star beer, and let me just say now, wow. Start making mustard.
- 3 tbsp yellow mustard seeds
- 3 tbsp brown mustard seeds
- 1/3 cup of champagne vinegar
- 1/3 cup of Guiness Extra Stout beer
- 1/4 tsp cracked black pepper
- 1 tbsp light brown sugar
- pinch of salt
- 1/4 tsp tumeric powder, for color
Begin by lightly toasting the mustard seeds over medium heat. You only want to toast the seeds for a few minutes, shaking the pan every minute or so to move them around. During this time combine the other ingredients into some small tupperware. Remove the seeds and add them into the mixture. Give a good shake, let the mixture come to room temperature, then cover, and place in the refrigerator overnight.
The following day, add the mixture to a food processor or blender. Process until you have your desired texture. My mustard shown here was pulsed down in a mini food processor for about three minutes. I wanted it to be course so that you knew you were eating a mustard. Soft in texture, and huge in flavor.
This guiness mustard was so good. You got hints of the beer, and texture was just spot on. Simple ingredients, once again yielding huge flavors. I’m sure my roasted garlic mustard, horseradish mustard, and serrano chili mustard are going to be just as good. I just need to find room in the refrigerator for them. Enjoy.
This past weekend was a busy one around the house. Running errands, and as I cooked up a bunch of meals, my wife and kids got busy cleaning the house. This seems to be the typical weekend schedule for us, but this one seemed a bit busier. Thankfully my kids did not put up too much of a fuss when they were instructed by my wife to pick up everything under their beds, dust, and vacuum. I hid away in the kitchen, and came up with several different recipes, and one of them was my take on homemade spicy Doritos.
I often joke that when you open our pantry, I often feel like we are aisle 9 at the supermarket. You open it and you get your potato chips, and a variety, pretzels, Doritos, etc. It’s a joke, but my kids pack their lunches every day and they must have some chips. With that said, I noticed that I had a big bag of corn tortillas that I needed to use up, and heck, believe it or not but we were out of Doritos. This is when it came to me…. Make some homemade spicy ranch Doritos!
If you have corn tortillas laying around, and you or your kids love Doritos, this is a must make.
Let’s get started.
- 10 whole corn tortillas, cut into segments
- 2 tbsp canola oil
- 1/2 package of Spicy ranch seasoning
- 1/4 tsp garlic salt
- Pam cooking spray
Preheat your oven to 360 degrees.
Line a couple of baking sheets with parchment paper.
To a large, gallon sized sealable bag, add the cut corn tortillas, and drizzle in the oil. Seal, and gently toss the corn tortillas around so they get some of that oil onto them.
I use my latex cooking gloves on the next step to prevent getting a bit oily, but remove all of the tortillas, and line them onto the baking sheets.
Place the sheets into the preheated oven, and cook for about 15 minutes, making sure you pay attention to them as all ovens are different. They can go from soft to burnt in a matter of seconds.
When they get nice and golden, and crisp, remove them from the oven and spray them with the Pam cooking spray to get a light coating on them. This also helps with the seasoning to adhere to them.
Pour the cooked and sprayed tortillas into a brown paper bag. Pour the spicy ranch seasoning and the garlic salt into the bag, seal, and give them a good shake in the bag to get all of the seasoning mixed through.
Pour onto a serving dish, and dig in.
My wife, who normally does not eat Doritos loved these, as did my kids. Simple, easy, and a great way to add Doritos to the cupboard when you are out! Hope you enjoy!