July 4th Recipes That’s Sure to Please Crowds

July 4th Recipes That’s Sure to Please Crowds

It’s almost time for July 4th and you probably have plans to either host a BBQ or attend one.  Either way I have some great recipes from Colman’s Old English Mustard and these July 4th recipes are sure to please crowds.  Check out all the options, there’s even one for the vegetarians.  Happy eating!

Gorgonzola & Sun-Dried Tomato Stuffed Burger

• 3 lbs ground beef
• 1 cup minced sun-dried tomato
• 4 oz crumbled Gorgonzola cheese
• 1/2 cup minced chives
• 2 T steak sauce
• 1/3 t. hot sauce
• 2 t Worcestershire sauce
• 1 t black pepper
• 1.5 t salt
• 2 heaping teaspoons of Colman’s dry mustard
• 12 hamburger buns

In a large bowl, mix the ground beef, sun-dried tomatoes, Gorgonzola, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours. Separate into 12 equal patties. Grill to perfection.

Colman’s Mustard Mac and Cheese

• 1/4 C unsalted butter
• 1/3 C flour
• 3 cups milk
• 8 oz Gruyere grated (some extra for sprinkling on top)
• 6 oz cheddar grated (some extra for sprinkling on top)
• 2 ounces Monterey Jack grated
• 1/2 tsp kosher salt
• 1/4 tsp chipotle chili powder
• 1/2 tsp mustard powder
• 1/8 tsp garlic powder
• 2 lbs penne slightly under cooked by 2 minutes

Butter an 8×13 baking dish (or smaller individual dishes). Preheat the oven to 350 degrees. Melt the butter and whisk in the flour.  Add the milk and cook until the sauce thickens, stirring frequently.  Remove from heat, slowly add the cheese, stirring well.  Then add the salt, chili powder, mustard and garlic powder.  Stir well. Mix the sauce with the under cooked penne, pour into the prepared pan.  Sprinkle the cheeses over the top along with a bit of the chipotle powder for some color.  Bake for 15 mins and serve.

Mustard glazed ribs

Rub:

• 1/4 C kosher salt
• 2 Tbsp black pepper
• 2 Tbsp brown sugar
• 1 1/2 tsp garlic powder
• 1 1/2 tsp fresh rosemary chopped
• 2 tsp mustard powder
• 1 tsp smoked paprika powder
• 1/2 tsp chipotle chile powder
• 2 slabs ribs (about 2 pounds apiece)

Glaze:

• 1/2 cup brewed Pero (you can use coffee if that’s what you have)
• 2 tablespoons corn syrup
• 3 tablespoons brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 2 cloves minced garlic
• 1/4 teaspoon chipotle chile powder
• Pinch of ground allspice
• 1/2 cup yellow mustard
• Salt to taste

Mix together the salt, pepper, brown sugar, garlic, rosemary, mustard powder, smoked paprika and chipotle chile powder. Taste and adjust the seasonings. Clean the ribs with cold water and pat dry.  Rub both sides of both ribs evenly. Then double wrap with foil, making sure to keep track of which side is the bone side.  Refrigerate the ribs overnight, the longer the better. To bake, preheat the oven to 300 degrees and line two baking sheets with foil. Place the foil-wrapped ribs, bone side up, on the sheets, and cook for 1 hour and 30 minutes. During the last 30 mins they cook stir together the brewed pero, syrup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic, chipotle chili powder and allspice in a saucepan. Cook over medium until the sugar has dissolved, then whisk in the mustard until well combined. After the 1 hour and 30 minutes, remove the ribs from the oven. Gently open the foil (there will be a lot of steam, so be careful) and take 1/4 cup of the meat juices and stir them into the sauce. Adjust seasonings and add salt to taste. With tongs, remove the ribs from the foil and place back on the sheet (on new foil) meat side up. )Discard the foil that wrapped the ribs, as well as the remaining meat juices). Brush the meat side of the slabs with the sauce and return to the oven. Cook for 30 minutes uncovered and then brush each slab with the sauce again. Cook for 30 more minutes. Remove from the oven, turn on the broiler, brush each slab with sauce and then cook under the broiler for 1-3 minutes, or until darkened and dark spots appear. Let the ribs sit about 5 mins, then cut the ribs apart and serve!

Colman’s BBQ Sauce

• 8 tsp. Colman’s Original Prepared Mustard
• 6 tsp. sugar
• 1 C. cider vinegar
• 2 tsp. chili powder
• 1 tsp. black pepper
• 1 tsp. white pepper
• 1/2 tsp. light soy sauce
• 2 tsp. salted butter

Combine all ingredients, except soy sauce and butter, in a saucepan. Simmer for 10 minutes then remove from heat. Stir in soy sauce and butter to combine. Serve with BBQ pork, beef or lamb.

Recipes and images provided courtesy of Coleman’s English Mustard.  This July, as our country celebrates the 238^th anniversary of the Declaration of Independence’s adoption, the most iconic English mustard is celebrating its 200^th birthday. Just 38 years after the signing of America’s most distinguished document served to mark the founding of our country, Colman’s Mustard was born.

Along with the celebration of our country’s rich history comes fireworks, baseball and, of course, barbecues. Colman’s Mustard is the perfect way to spice up classic Independence Day recipes. Sold as prepared mustard and mustard powder, Colman’s unique blend of high-quality brown and white mustard seeds makes anything that’s pulled off the barbecue a taste sensation.