Do you need a good off season project? How about trying out Silver Restaurant‘s tahini and pineapple mustard. This recipe is challenging, but well worth the work.
We spoke with executive chef, Serge Smith, of Silver (Fine Dining Restaurant Group’s outpost in Park City, Utah) to find out how he came about this delicious homemade mustard, and it turned out it was a product from leftovers. Smith was using some extra product from an offsite event Silver had done when he came up with the recipe. Sometimes the best recipes come from the unplanned.
This recipe calls for a juicer and a dehydrator. A juicer can be found at Belle Cose as well as a beautiful cheese board that you can serve the mustard on. Serve the mustard with artisan cheese, gherkin, crostini and tangerines. Good luck and let us know how your mustard turns out!
Ingredients
- 567grams black mustard seed
- 653 grams yellow mustard seed
- 900 grams tahini
- 200 grams dehydrated pineapple pulp
- 1000 milliliters fresh pineapple juice
- 250 millilters sherry vinegar
- 500 milliliters raw apple cider vinegar
- 10 grams cayenne pepper powder
- 10 grams kosher salt
- 5 grams ground black pepper
- 50 milliliters Sriracha
Instructions
- Juice two fresh pineapples.
- Add 1000 milliliters juice to the dry mustard seeds.
- Dehydrate the remaining pulp of the pineapples.
- Once pulp is dry, add to mustard seed/ juice mix.
- Combine the rest of the ingredients, mix and cover.
- Let sit at room temperature for five days, mixing daily.
- Once mustard seeds are tender, and have absorbed the liquid, mustard is ready to enjoy.