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I cannot say enough about this Mustard – for those of you who live somewhere near Wisconsin, look for this mustard and buy it asap! (I have now seen it at Whole Foods and Rainbow’s/Pick’ N’ Saves)

I first heard about this brand at a food show, where I sampled (and LOVED) the horseradish mustard (remember, I love spice) and then ran into it at an unlikely grocery store, or so I thought…the taster was along on that trip and he loves (and I mean LOVES) all things Wisconsin, Madison and Badgers) so once I told him that the “mustard girl” herself lived in Madison and started this mustard business there, he was sold. Visit there website here.
Unfortunately they did not have the Horseradish variety, but they did have the sweet & fancy mustard and I’m so glad that we decided to pick it up – I have been eating it with pretzels, bison burgers, and just about anything else that I can put it on….sriracha you may have some competition!!!! Next use? I think it will make a delicious vinaigrette.
I just need to find the Horseradish Mustard, please Mustard Girl, I’m begging,

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Seared Scallops are something that I’ve wanted to master for quite some time now, the taster is pretty good at getting the perfect crust but it was my turn to try!

I came across a recipe from Andrew Zimmern, who if any of you don’t know is host of the show Bizarre Foods and also happens to live here in the Twin Cities.

These scallops were anything but bizarre. In fact, they turned out great. I was hoping for a “crisper, more seared” crust, but I didn’t want to over-cook them so I settled :/ The sauce was a white wine, caper, shallot, butter and pan scrapings. I loved it over the scallops. Here is the recipe if you are interested. I guess I will just have to try again to perfect this recipe ;)

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PS. I made some focaccia to go along with this meal but it did NOT turn out and so I’m waiting until I can get that one right to share it with you!

the brick :(

the brick :(

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