If you like hot, hot, hot, then this one is for you. A great addition to Mexican dishes, wonderful on your favorite luncheon meat sandwich. Has lots of fiery hot peppers for your enjoyment!

Wagon Seat Surprise

bologna, sliced                           cheese slices

mashed potatoes (left over from the night before is great)

1 jar Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard

Grilled Chile Wings

1 cup pineapple juice

2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic

2 tbsp. dark brown sugar                  4 garlic cloves, chopped

1/2 tsp. ground allspice

2 tbsp. Ben  Jack Larado’s Blazin Chile Pepper Gourmet Mustard

24 chicken wings  Salt and freshly ground pepper

Carrot sticks and celery sticks

Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 - 15 minutes or until cooked through. Serve with celery and carrot sticks.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Gourmet  Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped 1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic       1/3 cup olive oil

Mix garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile gourmet mustard and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add rib eye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

A singularly unique meld of honey, mustard and mayo which will seduce your taste buds however you choose to use it.  Delightful on freshly prepared fruit or your favorite toasted bread or roll.  Adds an alluring nuance to chicken and meat entrees.  Your imagination will blossom with ideas for this non traditional honey mustard.

Baked Glazed Chicken

 1- 3 to 4 lb. chicken, cut up

1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard

1/4 cup honey                                     1/4 cup lemon juice

1/4 cup catsup                                       1/4 cup soy sauce

Creamy Egg Salad

6 hardboiled eggs, chopped               1/8 cup sugar

1 small, sweet onion, finely chopped

2 large dill pickles, finely chopped or pickled relish

2 medium stalks celery, diced

1/4 cup Ben Jack Larado’s White Lightnin’ gourmet dressing

1/4 cup Ben Jack Larado’s Desert Flower Honey Mustard

1/4 cup  mayonnaise                         2 tbsp. white vinegar

1/2 tbsp. garlic powder                         1/2 tbsp. salt

1/4 tsp. dry mustard                          1/4 tsp. black pepper

1/4 tsp. paprika                                      2 tbsp. olive oil

Honey Ham Tortilla Rolls

1 can (4 1/4 oz.) honey ham spread              1 tsp. honey

1 - 3oz. pkg. cream cheese softened           

1/4 cup crushed pineapple, well drained

1 tbsp. chopped green onion

1/4 cup Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

4 - 8” flour tortillas

With electric mixer, beat ham and cream cheese together until smooth. Stir in pineapple, green onion, honey and Breath-O-Fire. Spread

Scalloped Shrimp

2 tbsp. minced onion              1 tbsp. minced green pepper

1 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard

2 cups milk                                4 tbsp. butter, melted

4 tbsp. flour                               2 cups boiled shrimp

1 cup buttered crumbs

Honey Grilled Chicken

2 lbs. boneless chicken breasts             2 tbsp. melted butter

2 tbsp. honey                                         1 tsp. dried basil

1 tsp. dried parsley                                 1/4 tsp. oregano

2 tbsp. Ben Jack Larado’s Desert Flower Honey Mustard

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Instantly transforms the most mundane meal into a gourmet delight.  This intriguing blends mustard with the lusty wholeheartedness of garlic.  Embellish sliced beef or pork sandwiches, marinate meats to grill or roast.  Makes a great compliment to any sausage.  Extraordinary!

Mustard & Herb Broiled Steak

1 cup Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1 tsp. season salt                   2 green onions with tops, sliced

2 1/2 tsp. dried basil, crushed

1 tsp. garlic powder             1 tsp. dried parsley

1 top sirloin steak ( 1 1/2 - 2 lbs.) cut 1 1/2 inches thick

In small bowl, combine Goldstone Garlic gourmet mustard, onions and seasonings; blend well. Pierce steak four times with fork. Spread mixture on both sides of steak, reserving extra mixture. Place steak on broiler pan. Broil four inches from heat, until desired doneness, about 10 minutes on each side for medium. Brush steak with some of the reserved gourmet mustard mixture before serving. In small saucepan, combine the remaining gourmet mustard mixture and wine (about 3 tbsp. of white wine). Heat until warmed through. Use this for dipping or pour over sliced steak.

Twice Tended Pork Chops

4 large loin pork chops 3/4” thick

1 jar Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Lightly coat both sides of pork chops with Goldstone Garlic Gourmet Mustard. Cover tightly and marinate in refrigerator for one hour.

Combine the following ingredients in a saucepan and bring to a simmer.

1/2 cup salad oil             2 tbsp. butter

3/4 cup Ben Jack Larado’s Balsamic Oil of Garlic

4 tbsp. Worcestershire sauce    2 tbsp. lemon juice

Chicken Livers Wrapped in Bacon

1 box frozen chicken livers, thawed, cut into bite-size pieces

1 lb. sliced bacon

1 jar Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Garlic salt                                             Pepper

Cut bacon slices into thirds. Spread Goldstone Garlic gourmet mustard on each slice of bacon. Place piece of chicken liver on a bacon strip, sprinkle with garlic salt and pepper to taste. Wrap bacon around liver, secure with a toothpick. Broil until bacon is crisp.

Tortellini Salad

1 pkg. cheese-filled tortellini                 1/2 tsp. salt

1/2 lb. broccoli florets                           1/8 tsp. pepper

1/2 cup olive oil                                    3 plum tomatoes, quartered

1/4 cup red wine vinegar                         

1 small red onion, sliced & quartered

3 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

or Prairie Dill Gourmet Mustard

1/4 cup loosely packed basil leaves, cut into thin strips.

Honey Grilled Chicken

2 lbs. boneless chicken breasts             2 tbsp. melted butter

2 tbsp. honey                                         1 tsp. dried basil

1 tsp. dried parsley                              1/4 tsp. oregano

2 tbsp. Ben Jack Larado’s Desert Flower Gourmet Mustard

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

Place chicken on preheated grill. Combine remaining ingredients. During last 3 to 4 minutes per side of grilling time, brush chicken with sauce, continuously, until no sauce is left and chicken juices are clear.

Southern Crab Cakes

3 cups flaked crab meat                                

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

1 1/2 tsp. salt                             2 tsp. snipped parsley

2 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1/2 tsp. pepper                          1 egg yolk

2 tsp. Worcestershire sauce

Flour                                         1 egg, slightly beaten               Packaged bread crumbs             Butter

Combine crab meat, Breath-O-Fire, salt, pepper, parsley, Goldstone Garlic gourmet mustard, egg yolk and Worcestershire sauce, mix well. Shape this mixture into small cakes. Chill for several hours. Combine egg with 2 tbsp. water in bowl. Coat crab cakes with flour, dip into egg mixture and then coat with bread crumbs. Sauté over high heat in butter in skillet until golden brown. Serve with Breath-O-Fire on the side.

Braised Bear Roast

Marinate sliced bear steaks (an inch thick) overnight in Ben Jack Larado’s Oil of Garlic, a bottle of warm beer, 2 cloves of Ben Jack Larado’s Pickled Garlic and  1/4 tsp. ginger.

Roll in flour and sear on both sides in hot grease.

Mix:

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

2 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard

1 tbsp. Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard

salt & pepper to taste                             4 sliced onions

3 cups Ben Jack Larado’s Bloody Mary Mix

Cover and cook at 230 degrees for 3 1/2 hours or until tender. Cover must not be removed for the first 2 hours. Serve hot and spoon the natural gravy over bear steaks.

Mustard Fried Pork Chops

4 pork loin chops sliced about 1 inch thick

seasoned salt                                         pepper to taste

2 tbsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

Fat for fryin’

Season steaks with salt and pepper. Combine Goldstone Garlic gourmet mustard and Breath-O-Fire horseradish dressing. Smear this mixture on each side of the chops so that they are fully coated on both sides. Pan fry in hot oil till browned. Probe chop with a fork and as soon as the juices run clear, chops are done.

Spark some excitement and soothe the soul with this glorious condiment.  A fascinating union of "Hot & Sweet" in a beautifully colored gourmet mustard.  An unparalleled dip for chicken, egg rolls or fried vegetables.  A must for Chinese Cuisine.

Cheeseburger Casserole

8 slices day old bread                1 cup grated cheddar cheese

1/2 lb. ground beef                  1 egg, beaten

1/4 cup chopped onion                3/4 cup milk

2 tbsp. chopped celery               1/2 tsp. salt

1 tbsp. Ben Jack Larado’s Fire & Lace Gourmet Mustard

2 tbsp. Ben Jack Larado’s Yellow Jack Gourmet Mustard

Heat oven to 350 degrees. Toast bread. Lightly butter both sides & cut diagonally. Mix ground beef, onion, celery, Yellow Jack gourmet mustard and salt in frying pan. Cook over medium heat until meat is browned. Arrange toast, cheese, hamburger mixture in layers in greased 9 inch square pan, ending with cheese as a top layer. Mix egg, milk, Fire & Lace, salt & pepper. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes or until done.

Salsa Soup

1/2 lb. smoked sausage, cut into bite-sized chunks or

hot, spicy ground sausage, browned

1 1/2 cups  hot salsa                 3 lrg. tomatoes cut in small chunks

1 cup white or garbanzo beans (undrained)

1 cup pinto or chili beans (undrained)

1 cup kidney beans (undrained)  1 cup black beans (undrained)

3 tbsp. Ben Jack Larado’s Fire & Lace Gourmet Mustard

Get that dill flavor without slicing up pickles. This gourmet mustard  makes your turkey, ham and chicken sandwiches zing. Add some to tuna, potato salad, egg salad or deviled eggs. Great on hamburgers. Fantastic on salmon. A dill person’s delight!

Ben Jack’s Prairie Burgers

1 lb. ground chuck         salt & pepper to taste

1/2 cup chopped onion               

3 tsp. Ben Jack Larado’s Prairie Dill Gourmet Mustard

Combine all ingredients. Form patties. Grill to perfection. Any of Ben Jack Larado’s Gourmet Mustards can be used for these burgers.

1 can green beans

2 tbsp. Ben Jack Larado’s Prairie Dill Gourmet Mustard

2 tbs. chopped onions

Cook green beans until heated through. Drain. While still hot, put into bowl and toss with onion and the Prairie Dill. Pour the following dressing over the beans and chill in refrigerator at least one hour.

Sweet and Sour Dressing

1/3 cup vinegar                        2 tbsp. sugar2 1 tbs oil

Shake well together. This salad will keep well in refrigerator up to 2 weeks.

Tortellini Salad

1 pkg. cheese-filled tortellini                

1/2 tsp. salt 1/2 lb. broccoli florets       

1/8 tsp. pepper 1/2 cup olive oil                                    

3 plum tomatoes, quartered    1/4 cup red wine vinegar                          

1 small red onion, sliced & quartered

3 tsp. Ben Jack Larado’s Goldstone Garlic Gourmet Mustard

or Prairie Dill Gourmet Mustard

1/4 cup loosely packed basil leaves, cut into thin strips.

Grilled Dill Steak

3/4 cup olive oil            3/4 cup dill pickle liquid

1/3 cup Ben Jack Larado’s Prairie Dill Gourmet Mustard

1 clove Ben Jack Larado’s Pickled Garlic

3 lbs. beef top round - 1 1/2 to 2 inches

salt & pepper

Combine olive oil, pickle liquid, Prairie Dill and pickled garlic in large, shallow dish. Add meat and turn until coated. Cover and marinate overnight, turning meat once. Remove meat to grill or broiler rack reserving marinade. Cook 6 inches from source of heat for about 15 minutes per side for medium doneness. Brush meat with additional marinade during grilling and sprinkle each side with salt and pepper after grilling. Cut meat diagonally across grain into thin slices. Makes 8 servings.

The name itself is an invitation to excitement. This southwestern blend of chipotle and spice adds the “chili” flavor to hamburgers, hot dogs, even Mexican casseroles.

Mexican Grilled Steak

2 - 1 to 1 1/2 lb. beef flank steaks 2 limes, juiced (about 1/2 cup)

4 cloves garlic, crushed

1/3 cup fresh oregano leaves, chopped or 2 tbsp. dried oregano, crushed

2 tbsp. olive oil                                      2 tsp. salt

2 tbsp. Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard

Place beef steaks in a shallow glass or plastic dish. Mix remaining ingredients, pour over beef. Cover and refrigerate at least 8 hours but no longer than 24 hours, turning beef occasionally. Cover and grill beef 4 to 5 inches from medium coals, turning once, until meat reaches desired doneness, about 7 minutes each side for medium. Cut beef across the grain at slanted angle into thin slices. Serve with tortillas and guacamole if desired. Serves 8.

Santa Fe Trail Roast

1/2 cup oil                                    5 lb. Chuck Roast

Tamale Pie

1 lb. ground beef                              1 onion, chopped

1 cup cream style corn                      2 cups pitted ripe olives

1 - 8 oz. can tomato sauce                 1 tbsp. chili powder

1 tbsp. garlic powder                         1/3 cup cornmeal

1 egg

2 tbsp. Ben Jack Larado’s Rojo’s Ruckus Gourmet Mustard

Ole Ben’s favorite. Freshly ground jalapenos ignite our special blend of spices for a jalapeno gourmet mustard that will fuel your imagination.  Gives a jolt to even the most everyday meal.

Southwest Spaghetti

1 lb. hot ground sausage                                 1 can pinto beans

1 onion, chopped                                     tbsp. cilantro or cumin

1 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard         

1/2 lb. cooked & drained spaghetti (hot)

3 1/2 cups medium salsa

Black Bean Dip

2 cups black beans, cooked & drained        

16 oz. cream cheese                             1 onion, finely chopped  

1/2 green pepper, finely chopped 1/2 red pepper, finely chopped

4 cloves Ben Jack Larado’s Pickled Garlic, chopped

2 tbsp. Ben Jack Larado’s Smokin Gun Gourmet Mustard

2 tbsp. rum

1/8 tsp. cayenne pepper                          1/4 tsp. ground cumin

Drain beans, mash until smooth. Mix with cream cheese. Add remaining ingredients, beat until smooth and fluffy. Cover and refrigerate at least 2 hours. Return to room temp. 1/2 to 1 hour before serving.

Grilled Mustard & Pepper-Crusted Steaks

1/2 cup dry red wine                             1/2 cup lard, melted

2 Ben Jack Larado’s Pickled Garlic Cloves, minced

1/4 cup Ben Jack Larado’s Smokin Gun Gourmet Mustard

2 tbsp. Worcestershire sauce 2 shallots, minced

2 tbsp. coarse ground black peppercorns

1 tsp. dried thyme                           1/2 tsp. salt

hot red pepper sauce to taste  6 steaks, beef strip or ribeye

Combine wine, lard, shallots, garlic, and 2 tsp. of Smokin Gun Gourmet Mustard, Worcestershire sauce, 1/2 tsp. of the peppercorns, thyme and salt, mix well. Place in a baking dish and add steaks, turning several times so they are well coated. Cover and let marinate 4 hours, turning several times, again.

Prepare a medium hot charcoal fire. Combine remaining mustard and hot pepper sauce in a small dish. Remove steaks from marinade; pat dry. Spread a thin layer of mustard mixture over one side of each steak and add some of the remaining pepper. Place on grill, mustard side down. Brush with remaining mustard over and sprinkle with pepper. Grill, about 6 inches from coals, turning once until cooked as desired. 8 to 12 minutes total for medium-rare. 

You have never experienced the true flavor of your grilled hot dog or the mouth watering flavor of your favorite sausage, until you have spread your hot dog bun or sourdough roll with this rich and robust gourmet mustard.  A must on ham and cheese.

Cheeseburger Casserole

8 slices day old bread                1 cup grated cheddar cheese

1/2 lb. ground beef                    1 egg, beaten

1/4 cup chopped onion                3/4 cup milk

2 tbsp. chopped celery               1/2 tsp. salt

1 tbsp. Ben Jack Larado's Fire & Lace Gourmet Mustard

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Heat oven to 350 degrees. Toast bread. Lightly butter both sides & cut diagonally. Mix ground beef, onion, celery, Yellow Jack and salt in frying pan. Cook over medium heat until meat is browned. Arrange toast, cheese, hamburger mixture in layers in greased 9 inch square pan, ending with cheese as a top layer. Mix egg, milk, Fire & Lace, salt & pepper. Pour over layers in pan. Sprinkle with paprika. Bake 30 to 35 minutes or until done.

Trail Hash

1/2 head cabbage shredded        1 tsp. sugar

3 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup water                 1/2 cup heavy cream

Steam 10 - 12 minutes in saucepan.

In skillet place:

1/4 cup olive oil          2 large grated potatoes

Cook 10 - 12 minutes.

Add 1 lb. thin sliced corned beef.

Mix well.

Make 8 pockets in hash, add 8 whole eggs, one in each pocket. Cover & steam until done. Place cabbage mixture on plate and add ham & eggs to complete.

Old Settler's Baked Beans

Brown 1 lb. ground beef, drain. Fry 1/2 lb. bacon, chopped. Pour bacon and bacon grease into the following:

1 medium onion, chopped                           1 can butter beans           

1 can kidney beans, drained                         1/3 cup brown sugar

1 can lima beans, drained                             1 can pork-n-beans

1/4 cup white sugar                                   1/4 cup bbq sauce

1/4 cup catsup                                           1 tsp. chili powder

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

2 tbsp. molasses

Italian Red Rice

1 1/3 cups Minute  Rice

2 tbsp. chopped white onion                               1/2 tsp. salt

1 tsp. Worcestershire sauce                            Pepper to taste

1/4 cup sliced Ben Jack Larado's Hot Spanish Angels

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

3 tbsp. Ben Jack Larado's Italian Dippin Red Sauce

2 tbsp. butter                                                     1 1/3 cups water

Press two large squares of heavy duty aluminum foil into a deep mixing bowl. Put rice and onion in foil lined bowl. Mix remaining ingredients together and pour over rice and onions. Pull corners of foil together, fold and seal tightly to form pouch. Place on grill with medium heat coals. Cook 20 - 25 minutes. Open pouch and gently fluff with fork before serving.

Sausage Balls

1 lb. hot sausage                                 2 pkgs. biscuit mix (dry)

1 lb. sharp cheddar cheese (grated)

Mix all together. Roll in small balls. Freeze overnight and bake 15 minutes at 350 degrees. Bake all or part. Serve with a jar of Ben Jack Larado's Yellow Jack Gourmet Mustard. 

Poor Man's Steak

1 lb. ground beef    1 tsp. Worcestershire sauce

1/2 tsp. salt                     1/8 tsp. black pepper

4 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

4 thin slices bacon       1 tsp. dry parsley flakes

Combine ground beef, salt, pepper, Worcestershire sauce, Yellow Jack gourmet mustard  and parsley in bowl, mix well. Shape into 4 meat patties. Place 1 slice bacon around each pattie. Fasten with toothpick. Cook on grill or under broiler to the desired degree of doneness.

Crab Quiche

1 - 9 inch unbaked pie shell                 1 cup grated swiss cheese

1 - 7 1/2 oz. can crab                          2 green onions

3 beaten eggs                                     1 cup light cream

1/2 tsp. salt                                         1/2 tsp. lemon peel

Dash of mace                                     1/4 cup sliced almonds

Ben Jack Larado's Yellow Jack Gourmet Mustard

Saucy Calico Beans

1 - 15 oz. can kidney beans                            1-15 oz. can butter beans

1/2 lb. bacon, cut up                                       1 lb. ground beef

1 med. onion, chopped                                    1/2 cup brown sugar 

1-32 oz. can pork-n-beans                               1/2 cup catsup   

1 tsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

Drain kidney beans and butter beans; reserve liquid. Sauté bacon, ground beef and onion in skillet until browned. Combine beans with beef mixture. Arrange in greased 9 x 13 pan. Mix brown sugar, catsup and salt together. Pour over bacon mixture. Add part of the reserved liquid if mixture looks too dry. Bake in preheated 350 degree oven for 1 hour.

Ranch House Round Steak

3 lb. beef round steak                1/4 cup flour

2 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 1/2 tsp. salt                         1/8 tsp. pepper

1/2 cup water       1 tbsp. Worcestershire sauce

Round steak should be 1/2 inch thick and then cut into serving pieces.

Breakfast Hash

1 box seasoned croutons                        2 lbs. sausage (cooked & drained)

2 cups milk                                8 eggs, beaten

1 cup grated cheddar cheese

1 tbsp. Ben Jack Larado's Yellow Jack Gourmet Mustard

1 cup mushrooms

1 can  mushroom soup             4 green chilies, chopped

Layer in 4 qt. casseroles, croutons, sausage, cheese and mushrooms. Beat eggs and milk until frothy; add soup and Yellow Jack gourmet mustard. Pour mixture over layers. Store in refrigerator overnight or several hours before baking. Bake at 325 degrees for 1 hour. Serves 10 - 12

 An exciting new taste. The natural oil of the garlic is the only oil in this vinegar dressing, resulting in a fat-free, cholesterol-free balsamic vinegar. Use it over any fresh salad, over hot or cold pastas, raw or steamed vegetables. For a wonderful new flavor, try stir-frying vegetables in Oil of Garlic. As a marinade, Oil of Garlic turns your favorite meat, chicken, or seafood into something extremely flavorful. It makes a great bread or pretzel dip for a fat-free alternative to olive oil. Pour over your popcorn for an incredible new snack!

Black Bean Dip

2 cups black beans, cooked & drained        

16 oz. cr