#BurgerMonth: El Diablo Hot & Spicy Mustard is Sponsoring + Giveaway

Holy smokes it was a good mail day! When I heard that El Diablo Mustard was sponsoring #BurgerMonth, I was excited. We are a little mustard mad in my house. I mean, D has his own bottle of mustard that he will not share with anyone else; he even made a Spicy Carrot Cake - with mustard - for Easter this year. I initially thought they were sending three mustards and asked if I could pick the three flavors I wanted. Then I found out that I was getting to sample all six flavors.* I think I might have squealed aloud.

You have the chance to get a set of mustards of your very own!

Click for link to the give-away.

I received: Mango, Heat Meets Sweet; Roasted Chipotle, A Kick of the Southwest; Steakhouse, Hearty Flavor to Treat Your Tastebuds; Texas Chili, Don't Mess with Texas!; Jalapeno, Popping with Pepper Flavor; and Habanero, A Flavor Inferno for Daring Types.

My mind is reeling with what I can do to really highlight these flavors. You'll definitely see these used in my #BurgerMonth post and then some. Stay tuned...

*Full Disclosure: I received 6 complimentary bottles of El Diablo Hot & Spicy Mustard for the purpose of reviewing the product. All comments are 100 % accurate and 100% my own.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog