We've been grilling through the winter, but if you haven't started yet,
I am here today to provide your motivation.
Feast your eyes on
- Perfectly grilled steak topped with sautéed onions and Black Butte Porter Mustard from Deschutes Brewery
- PW's Crash Hot Potatoes
- Roasted asparagus
The Porter Mustard was made by and gifted from my brother and it is awesome. Creamy and tangy, with quite a bite. The recipe is very simple, and you probably have most of the ingredients on hand. You might need to grab a little extra dry mustard, as the recipe calls for a whopping 1/2 cup of the stuff. That's what provides the punch, so if you want it less spicy, you could probably use less dry mustard. Black Butte Porter is made by Deschutes Brewery, which is based in Bend OR, but available across the western half of the US. If you can't find it, you can substitute with any dark—preferably hoppy—beer.
The sauce is also great on potatoes, hot dogs, hamburgers, sandwiches, soft pretzels. . . just about everything.
I used the oven for the potatoes and asparagus, as we're still waiting for spring temperatures to really arrive here. But I bet they'd be just as successful on the grill—just be sure to boil and “crash” the potatoes first.
YUM. What are you grilling this week?
