Jalapeno Mustard "Smokin Gun"
$6.99 On Sale! $5.99


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

In a large skillet, saute sausage with onion and Smokin Gun Gourmet Mustard over medium heat; drain fat. Reduce heat to low and add salsa, beans and cilantro or cumin to skillet. Simmer 5 to 10 minutes or until thoroughly heated, stirring occasionally. Spoon over spaghetti and garnish with shredded Monterey Jack Cheese as a topping and cilantro sprigs on side, if desired.

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.