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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Asian-Style Hot Mustard

For a "no-frills" Chinese Hot Mustard, simply mix 1/4 cup hot water  with 1/4 cup dry mustard and whisk well. Add a pinch of salt and let sit, covered, in your refrigerator for at least an hour. You can also purchase mustard seed and grind it yourself for a much more, shall I say, robust flavor. I enjoy the flavors in my approach below and it is great on grilled sausages, burgers, hot dogs and especially brushed on salmon to be cooked. Where does the 'HOT' come in? The chemical reaction between the liquid and the powdered mustard will give you the heat you desire, trust me! to make a thinner mustard, add more apple juice. For a thicker, less juice.


For 1 Batch(es)


  • 1/4 cup(s) dry mustard
  • 3 tablespoon(s) apple juice or water
  • 2 tablespoon(s) apple cider vinegar
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) brown sugar
  • Pinch each of allspice, onion powder and garlic powder

Asian-Style Hot Mustard Directions

  1. Whisk all ingredients together well, cover and refrigerate at least one hour before using.
  2. FYI; Originally, Chinese mustard was served with just brown mustard seeds that were hand-ground and mixed with water directly before serving. You can still do this at home but just remember that this liquid/powder reaction makes for a very hot mustard, so taste it first before serving. After a day, the heat will begin to subside.