Hot mustard is a popular condiment in Chinese cuisine. It has a fiery, pungent flavor that can add a real kick to any dish.
1/4 cup dry mustard
1 teaspoon sugar
1/4 cup boiling water
2 teaspoons vegetable oil
Combine the mustard and sugar in a small bowl and mix well. While stirring, add the boiling water and vegetable oil. Mix well. Cover the bowl (or transfer to another container) and refrigerate for 8 hours before using for the flavors to meld. Store the mustard in the refrigerator for up to 2 weeks.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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