After touring the National Mustard Museum in Madison, WI (yep there really is one), I bought some Jolokia mustard made with ghost peppers (Cajohns Fiery Foods, OH) to give to my son who loves all things hot.
However, before I do so, I'd like some rec's for dishes that would truly benefit from this product. This mustard is HOT! So hot, that after I ingested a tiny pin drop taste my mouth was on serious fire. This stuff is potent, and here I have a 9 ounce bottle of it. Although I am giving it to my son, I was thinking I might use some too for something. Not deviled eggs though.
Other than just swapping it with regular mustard, does anyone have any tried and true recipes made with ultra hot ghost pepper mustard that you like?
A lot of yellow stuff at The National Mustard Museum
The Jolokia and other mustards I sampled
Mustard Scream, which is what you do when you sample the Jolokia
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