Colman's Heats Up The Superbowl!

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Make Your Super Bowl Party Sizzle with Karoun Dairies and Colman’s Mustard
Party guests will be delighted by the explosion of flavors in a Karoun Dairies Grillng Cheese Sandwich with Colman’s Honey Mustard Spread


With all the excitement surrounding the big game, the legendary advertisements, and throwing the perfect viewing party, finding an ideal Superbowl meal can be challenging. For those looking for an alternative to hotdogs and potato chips, Grilling Cheese Foccacia Sandwich with Colman’s Honey Mustard may be the perfect way to serve a light, flavorful dish that is packed with a variety of flavors, colors, textures and even some heat.

Colman’s Mustard (http://www.colmansusa.com/) is fiery-hot English mustard that has been an iconic condiment across The Pond for nearly 200 years. This gourmet, rich mustard flavor is the perfect complement to Yanni Grilling Cheese. The Grilling Cheese, which comes in both original and Jalapeno flavors, is a new experience for most home-cooks, but is easy to master. Serve Karoun Dairies Grilling Cheese Foccacia Sandwich with Colman’s Honey Mustard alongside sweet potato fries or grilled vegetables for an ideal game day feast.

Grilling Cheese Foccacia Sandwich with Colman’s Honey Mustard

Ingredients for Sandwich:

1 Package Karoun Yanni Grlling Cheese, sliced ¼” thick
4 Pieces Foccacia Bread, lightly toasted
1 jar Sundried Tomato Tapenade
Fresh Arugula
Olive Oil for brushing

Ingredients for Colman’s Honey-Mustard Dip:
1 Cup Colman’s Mustard
¼ Cup Vinegar
¼ Cup Honey
1 Clove Garlic, minced
1 tsp. salt
½ tsp. pepper


To Prepare Colman’s Honey-Mustard Dip:

Combine Colman’s Prepared Mustard with vinegar, honey, salt, pepper, and garlic. Mix well. Store in a closed jar in refrigerator.
Yield: 1 ¼ Cups

To Prepare Sandwich:

· Spread Foccacia slices with Sundried Tomato Tapenade on one side and Colman’s Honey Mustard Dip on the other
· Lightly brush stovetop grill pan with olive oil or preheat outdoor grill and brush with olive oil.
· Heat grill pan over high heat and add Karoun Yanni Grilling Cheese slices. Cook until golden brown crust forms.
· Top two Foccacia slices with Karoun Yanni Grilling Cheese.
· Place fresh Arugula on top of cheese.
· Cover with remaining Foccacia and slice diagonally.

About Colman’s
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the U.K. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. A kitchen is not complete without Colman’s. Visit Colman’s of Norwich on the web at http://www.colmansmustard.com/ .

For product samples, press materials, or further information, please contact Leigh-Anne Anderson, Christie Communications, at 805-969-3744, or at landerson@christiecomm.com.

Change The Way You Think About Mustard with Colman's Mustard Spiced Chocolate Cookies!

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Make Colman’s Mustard a Mainstay in Your Kitchen for Cooking with Flexibility and Fabulous Flavor
Colman’s English Mustard adds its world-famous kick to anything from gourmet cuisine to everyday family favorites.


(Picture courtesy of http://www.cookiemadness.com/)

Do you think of mustard as a humble condiment for simple fare? Think again! Second only to black pepper, mustard is the most popular spice in the United States. And its versatility is world-renowned. Sure, no hot dog or hamburger is complete without at least a smidgen of the special yellow stuff, but mustard pairs with any type of meat and also adds fabulous flavor to soups, dressings and dessert—all of it in exchange for few calories and little fat.

But here’s the catch: Not all mustards are the same. If you’re looking for a first-rate ingredient to complete your cooking, turn to Colman’s (http://www.colmansusa.com/). With its superior quality, freshness and zesty flavor, Colman’s English Mustard has been the spicy mustard of choice worldwide for nearly 200 years. In fact, every minute of the day, 45 jars of Colman’s Mustard are purchased in different locations across the globe.

Colman’s Mustard adds a unique kick to everyday family favorites and special occasion gourmet cuisine alike, whether cooked with pork, poultry or seafood or added to sauces, salad dressings and soups. It even brings its distinct flavor to desserts and baked goodies, like Spiced Chocolate Cookies (recipe below). As a bonus, this fiery product is kosher and free of fat and cholesterol. No wonder it’s been America’s go-to condiment for more than a century.

The unique taste and enormous popularity of Colman’s Mustard is a reflection of the company’s time-honored mustard-making traditions. From the very beginning, Colman’s has harvested only the finest mustard seeds, all grown and processed in Norfolk, England. Brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba) combine to produce a flavorful heat sensation.
So this year, as you look for a high-quality, tasty and healthy ingredient to complement your cooking, make Colman’s Mustard a mainstay in your kitchen—after all, the whole world is doing it!

Chocolate Spice Cookies

Ingredients
3 oz unsweetened chocolate
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp cinnamon
½ cup butter, softened
2/3 cups granulated sugar
1 egg, at room temperature
1 ½ teaspoons Colman’s Original Prepared Mustard

Directions
Preheat the oven to 375 degrees.
Melt the chocolate in a small saucepan over low heat, and set aside.
Sift together the flour, baking powder, cinnamon, and set aside.
Using an electric mixer, cream together butter, sugar, chocolate and the egg and beat well.
Dissolve the Colman’s Original Prepared Mustard and heavy cream and add to the chocolate mixture.
On the lowest setting, fold in the sifted flour mixture.
Divide the dough in half. Place each half on a sheet of waxed paper and form into a 10-inch strip
Using the waxed paper to help, lift and roll each strip into a 10-inch cylinder
Wrap each cylinder in the waxed paper, twisting the ends to secure
Chill for 2 hours
Slice in ¾ inch rounds
Roll in sugar
Bake for 15-20 minutes
Cool and enjoy!
Makes 1 dozen

Colman's Mustard on Food Network!

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Colman's Mustard was recently featured in a Ceasar Salad recipe on the Food Network. The show is called “The Best Thing I Ever Ate” and highlights what top food stars and chefs consider the best food in the country. The episode featured a Caesar salad dressing made at a top NYC restaurant, and as the preparer is adding Colman’s he boasts that he “wouldn’t substitute it for anything else. This is the great mustard.”

Veggietorials.com Vegan Potato Salad Featuring Colman's

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Potato Salad Plus!

My home state is Hawaii and a scoop of potato salad is offered with every plate lunch, bento or picnic we eat. But, the Hawaiian style mayo/salt/pepper potato mac is not a dish that makes my mouth sing. Thank goodness my mother makes a “family famous” version that everyone raves about. I’ve veganized her recipe and added some of my own flair, this one’s a winner!

The secret ingredients are Colman’s mustard and the Vegg. I use the Colman’s mustard because it does not have any vinegar in it and I am a fan of the distinct kick it gives to the dressing. The Vegg makes the dressing thick and creamy and adds another level of savory flavor. The veggies add texture and a brightness to both the appearance and the taste of this potato salad.

Potato Salad plus! by Veggietorials

Prep Time: 15 minutes Cook
Time: 40 minutes

Ingredients (12 servings)

■6-8 large russet potatoes, skin on
■1 cup chopped celery or water chestnuts
■1/4 cup chopped red onion
■1/2 cup sun dried tomatoes, chopped
■1/4 cup roasted red bell peppers
■3 tablespoons Italian parsley, finely chopped The Dressing
■1/2 cup Vegenaise ( add more to taste)
■1/2 cup prepared Vegg
■1 tablespoon Colman’s mustard
■3 tablespoons sweet pickle relish
■1 teaspoon celery salt
■1 tablespoon dill
■2 tablespoons citrus garlic seasoning blend ( or something similar to Old Bay)
■salt & pepper

Instructions

• Boil the potatoes with the skin on until easily pierced with a fork ( about 30-40 minutes).
• Remove from heat, drain and cool potatoes.
• Peel off skins and cut into bite sized cubes.
• Add to a large bowl with all of the veggie ingredients.
• Mix all of the ingredients for the dressing. You may want to use more of the Vegg mixture for a creamier taste.
• Adjust seasonings and add salt & pepper to taste.
• Pour the dressing over the potatoes and veggies.
• Mix until potatoes are well coated.
• Garnish with heirloom grape tomatoes, spicy pickled green beans or vegan bacon bits.
• Left overs can be stored covered in the fridge for up to 2 days.

A Merry Christmas from Colman's!

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Few food brands have a history as rich as Colman’s (www.colmansusa.com).  Our company’s English Mustard was first produced in Norfolk, Britain, back in 1814 and quickly became a staple on British dinner tables. In 1866, founder Jeremiah Colman was appointed mustard-maker to Queen Victoria and, just 14 years later, the high-quality product—in its distinctive red and yellow tin—was introduced to the United States, where it’s been at the heart of American dinnertime since. Naturally, it’s also become America’s go-to condiment for family Christmas feasts adding its legendary kick to most any holiday entrée.
From the very beginning, we've harvested only the finest mustard seeds.  Today Colman’s is still grown and milled in Norfolk, remaining true to the time-honored traditions that have turned this product into the spicy mustard of choice, worldwide, for nearly 200 years. As a matter of fact, every minute of the day, 45 jars of Colman’s Mustard are purchased in different locations across the globe.

Colman’s English Mustard provides a pure, spicy compliment to a wide variety of holiday staples, from ham and turkey to soups, stews and salad dressings. For example, use Colman’s English Mustard when you prepare your baked holiday ham and sweet potato mustard mash (see cooking instructions below). Or take a peek at www.colmansusa.com for a list of mouthwatering recipes.
Baked Holiday Ham with Simple Peach Mustard GlazeA simple, two-ingredient glaze makes this baked ham a snap to prepare and bake.
Ingredients:1 large ham, ready to cook, about 10 to 12 pounds1 cup peach preserves or peach jam2 tablespoons Colman’s Prepared Mustard
Preparation:

1. Heat oven to 350°.
2. Place the ham on a rack, fat side up, in a large baking pan or roasting pan. Score the ham lightly all over with a sharp knife. Add 1 1/2 cups of water to the pan and cover tightly with foil.
3. Bake the ham for about 18 minutes per pound, or to an internal temperature of 148°. Meanwhile, combine the preserves and Colman’s Mustard to make the glaze.
4. About 20 minutes before the ham is done, brush the ham all over with glaze ingredients.

Serves 8(Source: About.com)
Colman’s Sweet Potato & Mustard MashIngredients:4 large sweet potatoes3/4 cup and 3 tbsps whipping cream6 level teaspoons of Colman’s Prepared Mustard2 lemons juiced
Preparation:

1. Peel the sweet potatoes and cut them into large cubes.
2. Boil them for 15 minutes in salted water until they are just tender but not soft.
3. Drain, and transfer to a blender and add the cream.  Blend for about 30 seconds until you have a smooth mixture.
4. Return the potatoes to the pan and stir in the Colman’s Mustard, warm through and add the lemon juice.

Serves 8(Source: Paul Hartley’s ‘The Colman’s Mustard Cookbook’)
When planning your Christmas dinner menu this season, make Colman’s a key ingredient in your favorite foods to give friend and family a marvelous sample of what has been an honored British dinnertime tradition since 1814.
Here's wishing you and your family a wonderful Holiday Season from all of us at Colman's.



                                              

Review: Farmer's Pride Pickled Bologna

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Late last week, I got a heads-up from Steve Wood, who writes Connecticut Museum Quest, a top-notch Connecticut blog that is about so much more than just museums. He alerted me to a new product at Ocean State Job Lot: Farmer's Pride Snack Bologna (which just so happened to be featured in OSJL's "internet coupon" selection.)
Holy shit, pickled bologna! How could I resist?
Lynnafred found the jars at our local Ocean State. She picked one up - it was the size of a largish peanut butter jar - and peered at the "bologna" within: they were in the form of huge, fat Vienna sausages (and according to the ingredient panel, they're composed of pretty much the same stuff.) The jars were plastic and sealed with soft plastic lids, and as Lynnafred looked through the brine at the bologna she said, "Eww. These are grey. Are they supposed to look like that?" After looking at a dozen other jars, and finding all of them containing somewhat greyish weiners sealed within, we concluded that the answer was probably Yes, they are supposed to look like that. The coupon said that there was a limit of 12 jars per family, but we curbed our enthusiasm and held ourselves to the purchase of a single jar which, at $1.20, seemed to be a fair price.

Let me start the actual review by saying that I can not believe that Farmer's Pride pickled bologna is a regularly-produced consumer good. Every single component of this product screams "DISPOSE OF CHEAP SHIT!!"  The jars are flimsy plastic, the lids seem to be made of the same quality plastic as imported dollar-store toys from China, the labels look like they were run off on a laser printer. Most of the jars at the store had sticky label residue clinging to the non-labeled areas, telling me that these snacks were probably rejected by the company which originally contracted them, leading the manufacturer to hastily peel the original label and rebrand them for the "remainder market" (i.e. dollar stores and job lot joints like OSJL.) And then, of course, there is the actual bologna itself:

That is one nasty-ass piece of tubesteak right there. Check out the gradations of coloring, from a kind of brownish-grey at the ends to rather pinkish in the middle. I swear I used no filtering or image manipulation to change those colors - that is exactly how they come out of the jar. Unfortunately, I wasn't able to capture the true beauty of the grey lines that run from tip to tip on the wieners, especially where the meat was in contact with the sides of the jar. These things are truly ghastly to look at.

At least when we cut into the wiener we found that the grey color doesn't go all the way through - once you get a little way into the surface, everything kind of turns pink again. I guess that means that they're okay to eat. Honestly, eyeballs are all we have to go by for safety, because there are absolutely no olfactory cues here. No scent of spices, no aroma of meat - nothing at all except the pungency of strong vinegar stabbing at our nostrils like fleets of aromatic daggers. The manufacturer (Monogram Meat Snacks LLC, USDA EST 795) could not possibly have made the brine any more unpleasantly sharp.

And the wieners are just as unpleasant to eat as they are to look at. The texture is firm and smooth, but there is little flavor beyond the powerful vinegar brine, which is so acidic that it actually produces a burning sensation in the mouth and throat. And - worst of all to me - the meat leaves a disgusting tallowy film coating the mouth and tongue. These things are grossly misnamed - they should be called "Farmer's Shame."

As with so many other oddball snacks we've tried over the years, Farmer's Pride Snack Bologna proved to be pretty popular with the dogs, though I didn't dare give them all they wanted due to the acidity of the pickle (the last thing I want to do is spend an afternoon scrubbing dog puke out of the dining room rug.)

So there you have it. Cheap, shitty, only marginally edible, and obviously close to the end of its shelf life - Look for 'em at a dollar store near you - and pass them up in favor of almost anything else you find.




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Out of the Can: Senora Verde's Beef Tamales

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The pale- and incredibly foul-looking cylinders of evil pictured above are the contents of a can of Senora Verde Beef Tamales,  directly as emptied onto a paper plate. Some of them retained their paper sleeves as the can was tipped, others slipped from them like vile giant larvae shedding their outgrown skin. They were supposedly packed in "sauce," but that proved to be merely a watery tomato-flavored bile with a thick film of bright red grease floating on top. The "sauce" was easily disposed of, but globs of the grease stuck sort of randomly to everything else (including the plate, my fingers, and the walls of the microwave when I heated up this mess at work.)
Fast and cheap beef tamales don't have to be bad. I've picked up packages of them at the dollar store that were pretty decent. But these...things...were hideous.
Despite the illustration on the label showing a thick meaty center surrounded by a layer of corn, the tamales that actually writhed from the can were much more heavily maize-based. It was difficult to tell exactly where the cornmeal stopped and the meat began, but it was immediately apparent when I cut through the center of one that the beef filling was little more than a thin line running down the middle of each flaccid cornwobble. 
Sometimes I get a product that looks terrible, but then redeems itself with an enjoyable flavor. Not so with these tamales. Eating them only made the experience worse. The texture was disgusting - slippery and about as resilient as melty gelatine - and the greasy globs that clung to everything gave a tallowy coating to the roof of my mouth. The tallow carried through in the flavor, but there were also backnotes of rancid corn and slightly "off" canner-grade beef with the overall sourness of tomato sauce that has just started to go bad.  I managed to eat two or three bites before tipping the whole pile of shit into the bin, which is two or three bites more than anyone should ever have to eat of these goddamn yellow turds.


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