Garlic Mustard "Goldstone Garlic"
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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

Place chops on grill with medium coals. Baste occasionally with sauce. Cook 15 minutes on each side.

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.

Cook cheese-filled tortellini according to package directions, adding broccoli during last 2 minutes of cooking. Rinse with cold water and drain. In large bowl, combine olive oil, red wine vinegar, gourmet mustard, salt & pepper. Add tomatoes, onion, basil leaves, tortellini and broccoli. Toss gently to coat well.

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. Saute 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.


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.