Chili Glaze Wings

Ingredients

• 3- 3.5 pounds fresh chicken wings
• 1 cup Chili Glaze
• 2 tbs scallions chopped

Servings: 4

Instructions

1. optional- toss chicken wings with 3 tbsp salt and pepper, refrigerate overnight
2. Preheat grill or prepare coals.
3. Grill wings over medium heat. Turning infrequently will provide desired char.
4. Remove from grill and toss with Chili Glaze. Garnish with scallions, if desired.

Suka Green Beans

Servings: 4 servings

Ingredients

• 2 cups green beans trimmed
• 1 tbsp canola or vegetable oil
• 1/2 tsp black pepper
• 1/2 tsp white pepper
• 1 clove garlic chopped
• 1 tsp fresh ginger minced
• 1 tbsp shallot chopped
• 3 tbsp Coconut Suka

Servings: servings

Instructions

1. Heat large saute pan until very hot. Add oil and swirl to coat pan.
2. Add green beans; do not stir or shake pan. Let cook for 1.5 minutes.
3. Stir, let cook for another 1.5 minutes.
4. Add garlic, ginger and shallots to pan, and let cook 2 minutes, stirring occasionally.
5. Add white pepper, black pepper and Suka. Let cook for 30 seconds, remove from heat and transfer to serving dish.

Korean Mustard Dragon Eggs (Deviled Eggs)

Servings: 12 pieces

Ingredients

• 6 each eggs
• 3 tbsp Duke's mayo
• 3 tbsp Korean Mustard
• 2 each scallions chopped
• 1 tbsp Coconut Suka, or other vinegar
• 1 tbsp sesame oil
• 1/2 tsp salt & pepper
•  Korean Red Pepper Powder garnish
•  sesame seeds garnish

Servings: 12 pieces

Instructions

1. Boil 6 cups of water; carefully add eggs. Boil for 13 minutes, remove eggs and plunge into ice water. Let cool for 10 minutes. Peel eggs, slice in half.
2. Scoop egg yolks into mixing bowl. Add mayo, Korean Mustard, scallions, vinegar, sesame oil and S&P. Mix well, spoon into egg halves.
3. Garnish with Korean pepper powder and sesame seeds. Chop fried chicken for the ultimate garnish.

Lowcountry Summer Succotash

Ingredients:

• 2 cups field peas (butter beans, black eyed peas, white acre, etc)
• 2 links smoked sausage, sliced into coins
• 1.5# fresh local shrimp
• 4 ears corn
• 1/2 red onion, diced
• 2 bay leaves, fresh (or 1 dried)
• 1 large spring onion, sliced
• 4 T. butter
• 1/4 c. Coconut Suka
• 3 cups vegetable, chicken, or shrimp stock (or water)

Method:

1. Preheat oven to 425.  Roast corn in husk for 20 minutes.
2. In a large saucepot, simmer field peas, bay leaf, and red onion in chosen liquid for 10 minutes.
3. Add sausage and continue to cook for 20 minutes, adding more liquid if necessary.
4. Remove corn from oven and let cool.  Remove husks, slice kernels off cob.
5. Add corn and shrimp; stir to ensure shrimp are cooked through- about 2 minutes.
6. Add Coconut Suka and butter; taste and add salt and pepper, if necessary.

Add any herbs you have in the garden: chives, parsley, basil

Korean Mustard - What do I do with it? Serving suggestions

Ok, so you invested in the new generation of condiments: Korean mustard.  Now what?   Many folks who try the mustard love it, but their next question is “What do I put it on?”  My chiropractor puts it on everything- this is also Bob’s suggestion. My aunt used it on “sausage and mixed some in the baked beans.”  Then again, she also ate it right out of the bottle with a spoon. There is no wrong way to use Korean mustard; here are some of our favorites:

• Slather on fried chicken
• Use is like you would a regular mustard on a sandwich; ham and cheese is one of our favorites
• Add to your cheese plate for a pop of color and flavor
• Drizzle on eggs or mix into a scramble; use on quiche
• Use as a dip for pretzles, chips, vegetables, or crackers
• Dump a bottle over cream cheese (like pepper jelly)
• One of our favorite Korean mustard fans likes to dip his chicken nuggets in it

What is your unique and delicious way to use Korean mustard?