This spicy tangy Dijon-style mustard is a new staple in our house. The only downside, is that there’s no instant gratification. This one will make you wait 48 hours but its worth the wait! Its also a great introductory condiment with lots of room for error and experimentation with little downside. There’s almost nothing you could do to this mustard that would mess it up!

Use the Shortcrust recipe for this delicious fall dish.

I originally wrote this as a response to a Facebook post when a friend asked how I’d cooked the fish in the below photo. I hope you enjoy.

There are three really cool ways to cook salmon, and I’m going to give them to you easiest to hardest.

1) Scales on, season heavy, sear the top, steam it.

This is the one I used for picture. You literally just wash it, press it dry with paper towels, then adhere your seasonings. I like the Kinder’s Cowboy Butter. Then get a nonstick over medium heat, and place the fish meat down. Fold up some paper towels and literally PRESS the flesh into the pan, until you see the fish start to turn golden around the edges. Make sure you’re putting some real weight on it. Then flip it over onto a bed of lemon slices, or whatever you want to use and pour in a 1/4" of water and cover. The lemon slices will keep the scales from burning, and the water will need to be added to as it steams away. Shoot for about 145F in the thickest part of the fish.

Quesadillas, like omelets, make for the best fridge clean out meal. These quesadillas come together in under 15 minutes and make use of our bright and spicy aguacate salsa

Spicy green paste like salsa you find at your local Taqueria goes great on….everything.

Ever seen the video of middle eastern bakers slamming pillows covered in bread against a brick oven? Well we’re not doing this, but this is as close as you can get at home.

Be careful when pressing the dough with the oven mitt as bubbles sometimes pop and release steam!

This garlicky, lemony sauce pairs great with chicken or beef and makes for a quick dressing on fresh salads. Almost everything in this dish can be subbed or swapped for a kitchen staple. No Lemons? Grab the vinegar! No jarred Garlic? Use fresh grated, paste, or ginger garlic paste! No Mayo? Grab yogurt or sour cream!