Mustard Slathered Low Carb Dinosaur Bones
by Jeff Blessinger

Stuffed Jalapenos with Roquefort Mustard
by Maline Robinson

Triple Mustard Mushroom Fritters
by Amihan Huesmann

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Mustard Slathered Low Carb Dinosaur Bones
created by Jeff Blessinger

Prep time: ½ hour and overnight in refrigerator.  Cooking time: approximately 4 hours, mostly unattended.  Serves 6-7, approximately 2 ribs per person.

 Ingredients & Equipment

Basic 2 racks beef spareribs (7 ribs each) Plenty of aluminum foil Large broiler pan Charcoal 2 handfuls of soaked hickory chunks A covered charcoal grill

For the spicy mustard rub: 1 TBS dry mustard powder (Colman's) 1 tsp yellow mustard seeds 3 TBS paprika 2 tsp granulated garlic powder 1 tsp freshly ground pepper 2 tsp kosher salt (use 1 tsp if using table salt) ½ tsp cayenne pepper (or more to taste) 1 TBS sucralose (Splenda ® Brand) or brown sugar 1 cup beef broth 2 TBS Worcestershire sauce

For the spicy mustard slather: ¾ cup yellow mustard (Plochman's Premium Classic Yellow is great) ¼ cup spicy brown mustard (Kosciusko Spicy Brown Mustard, yum!) ¾ cup apple cider vinegar 2 TBS ground black pepper ¼ tsp cayenne pepper (or more to taste) 2 TBS chili powder ½ cup sucralose (Splenda ® Brand) or brown sugar 2 tsp Liquid Smoke Dash of Tabasco Sauce 1 TBS Soy Sauce 1 TBS Dry Gin (optional- secret ingredient!) 2 TBS unsalted butter

Cooking Instructions

1.	The night before you plan on cooking, prepare the ribs and the spicy mustard rub. Mix all of the rub ingredients in a small bowl and combine well. Be sure to remove the membrane on the back of the ribs- once you get it started in the corner, grab it with a napkin or paper towel and pull it off in one or two pieces.
2.	Generously sprinkle the rub over the ribs on both sides. Rub it in with your fingers (it's called a rub for a reason!!)
3.	Carefully wrap the ribs in foil so they are sealed tight. You may need a few pieces of foil. Leave one end of the foil "package" open, so that liquid can be added later. Refrigerate for a few hours or preferably overnight.
4.	On the day you plan on cooking the ribs, preheat the oven to 250 degrees.
5.	Mix together the beef broth and Worcestershire sauce. Carefully re-open one end of each of the foil "packages" and pour one half of the liquid into each one. If they are sealed tightly, nothing should leak out. Reseal the packages and place them on the large broiler pan.
6.	Slowly roast ribs in oven for 3 to 3 ½ hours until meat is almost falling off the bone tender.
7.	Meanwhile, prepare the spicy mustard slather. Combine all of the ingredients in a small saucepan and heat over medium low heat, stirring frequently. Simmer for 20 minutes or so for flavors to blend. Add more salt or pepper to taste.
8.	When ribs are almost ready to be taken out of the oven, prepare a charcoal fire in a covered grill. After the coals are good and hot, push all of the coals to one side of the grill and place the rack on top. Put cover on grill and close air vents part way so as to lower the temperature in the grill.
9.	Remove the foil packets from the oven and carefully open a hole in the bottom of the foil for the liquid to drain out. (Careful, it's hot!) Discard the liquid.
10.	Carefully place the "dinosaur bones" on the cool part of the grill, opposite from where the hot coals are. Add 1 handful of the hickory wood chunks directly on top of the coals and replace the cover to the grill.
11.	Let the ribs smoke for approximately 30 minutes to get nice and smoky.
12.	Remove the cover off the grill and generously slather the ribs with a good coating of the spicy mustard slather with a basting brush. Add remaining wood chunks directly to the coals. Put the cover back on the grill and let cook for 10 more minutes.
13.	After 10 minutes, the slather should have thickened up nicely to a thick glaze. Add another coating of slather with the basting brush. Replace the cover and cook 5 more minutes.
14.	Carefully remove the ribs from the grill and place on a platter. Be careful, because the ribs will be falling-off-the-bone tender now. It is most dramatic to bring the "dinosaur bones" to the table as is. They are huge! Each person should get approximately 2 ribs apiece with some slathering sauce on the side for dipping. Yabba-dabba delicious!!!

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Stuffed Jalapenos with Roquefort Mustard
created by Maline Robinson

 Ingredients

8 jalapeno peppers, halved and cleaned. 4 oz. Crumbled feta cheese ¼ cup almond meal (ground almonds) ¼ cup Laurent du Clos Roquefort Mustard Black pepper to taste

Cooking Instructions

Blanch the jalapenos for five minutes. Plunge them into cold water and drain.

Mix together the feta cheese, ground almonds, mustard, and black pepper. Stuff the mixture into the jalapeno halves. Place on lightly oiled cookie sheet or shallow pan and bake for 15 minutes 350 degrees.

Serve immediately.

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Triple Mustard Mushroom Fritters
created by Amihgan Huesmann
adapted from Janet Hazen's "Red, Hot, and Green" cookbook

 Ingredients

1 c. + 2 Tbsp. flour 3 Tbsp. mustard powder 1/2 tsp. baking powder 2 Tbsp. whole yellow or brown mustard seeds 1 tsp. rubbed sage 1 1/4 tsp. kosher salt 1/2 tsp. black pepper 3 Tbsp. unsalted butter, melted

2 eggs, separated 4 cloves garlic, minced finely 3 T prepared Dijon mustard (Edmund Fallot) 1 c. whole (or 2%) milk oil for frying 2 lb. (see note) button mushrooms, washed and dried lemon wedges for garnish

Cooking Instructions

Combine flour, mustard powder and seeds, baking powder, sage, salt, and pepper (dry ingredients). Whisk together butter, egg yolks, garlic, and prepared mustard, then slowly whisk in milk (wet
ingredients).

Combine wet and dry ingredients, whisking to form a smooth batter. It will be rather thick. This can be done up to a day ahead and refrigerated.

When ready to fry, beat egg whites until stiff but not dry. Stir about 1/3 of the egg whites into the batter, then fold in the rest. If it seems still too thick, add some milk (although it should be fairly thick, about the consistency of a good, thick, homemade eggnog or a thin pancake batter).

Heat at least 2 inches of oil until hot (but not smoking) in a fairly deep but wide pan. Drop a few mushrooms into the batter, coat well, and drop into the oil (as many as will fit in the pan). I just use my fingers to transfer them to the oil, but you could use tongs if you're squeamish. Cook until golden, turning as necessary and possible. Remove with a slotted spoon or a fork and drain on paper towels. Repeat until you have fried all the mushrooms. I'd recommend having two plates, one in the kitchen to place newly fried mushrooms on and one in the other room being eaten from. By rotating the two, you can avoid having everyone crowd into the kitchen. Serve with lemon wedges.

NOTE: This may be more mushrooms than can be accommodated by the batter, but I'd recommend having at least 1 1/2 lb. of mushrooms on hand. Better leftover mushrooms than leftover batter! This batter also makes killer fried cheese curds, and would probably be good for onion rings, too.

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