Meat snacks are often served with stone-ground, garam masala mustard but did you know that the condiment has other uses? It’s spot on, heady mix of Ayurvedic spices truly makes it an ideal cooking companion as well. So don’t tie it solely to meat snacks and pretzels. Mix it into other, cold weather classics too. Here’s a thought:

Indian Meatloaf with Aioli

Why not make an Indian inspired meatloaf? Simply add ¼ cup of garam masala mustard to a liberal helping of traditional, meatloaf seasonings, like minced onions and thyme. Add the eggs, bread crumbs, some curry and ground meat of your choice to the bowl before working the mixture into a loaf. Bake it as normal but serve it with garam masala mustard infused aioli and the side dishes you love.

Marinated New York Strip Steak or Pork Chops

Let New York Strip Steaks and pork chops get chummy with your jar of garam masala mustard too. Combine two teaspoons with ¼ cup of extra virgin olive oil, a dash of salt, black pepper and two tablespoons of lime juice. Then mix it up and use it as an Indian inspired marinade. And in passing, the same marinade could also be used as a salad dressing.

Indian Salad Dressing

So save some and drizzle it on to bowls full of winter greens or cold beans.  Guests should love tasting its warm, spicy undertones. Heck, it may just turn out to be their favorite salad dressing of the day! Oh, and don’t forget to put some in a bowl near crudities platters. It makes a superior, dipping option.

To discover other ways to use garam masala mustard besides pairing them with meat snacks, please contact us. We’ve got the best stone-ground, Indian inspired mustard on sale now along with grilling meats, meat snacks and other favorites.

Alright all you grilling meats aficionados, how well do you know your cuts of pork? Could you pin the fork on a rib-eye, blade or center cut chop blind folded? What about a porterhouse or America’s cut? If so, you’re going to love our center cuts. Made from the boneless section of the hog, they’re cut into thick, 7 ounce portions. So, they’re ideal for marinating and throwing together a hearty, quick meal.

Why Dive Into a Center Cut?

For those that might not be able to separate America’s cut from a porterhouse, don’t let it curl your pigtails. We’ll explain why they’ll blow your house down and leave the pack howling for more. Let’s begin with their origins shall we? All center cuts are traditionally taken from the area located directly underneath of the hog’s back fat and well behind its shoulders. As such, it’s usually very tender and lean, unlike other pork chop cuts.

Go Juicy or Go Home!

Because it’s boneless, most center cuts in our grilling meats section will cook in 7 minutes, or one minute for every ounce. For the juiciest chops, pull them off out of the heat when their internal temperature is 145 degrees Fahrenheit and let them rest for a few minutes. Or, if you hate even the slightest bit of pink, let the internal temp reach 160 degrees Fahrenheit but no more.  And stick to the two to three-minute resting period as well.

No Confusion Apple Infusion

Which marinades work best with our pork grilling meats? Many center chop faithful swear brining each portion is ideal, especially if apple cider is involved. To make apple-infused brine for our center cut chops, you’ll need:

  • 8 Cups Sweetened Apple Cider
  • 1 Cup No-Pulp Orange Juice
  • 2 Tsp. Ground Allspice
  • 2 Tsp. Ground Ginger
  • 2 Tsp. Black Pepper
  • 5 Whole Cloves
  • 2/3 Cup Kosher Salt

Boil the brine first then add 36 ounces of cold water to the mix. It will help cool it down. Once the apple brine is at room temperature, add the grilling meats. Then place the whole kit and caboodle into the fridge. Let center cut chops marinate in the fruity brine overnight or for up to 24 hours. Afterward, take the pork chops out of the apple brine and cook them as you please. To learn more about delicious, center cut chops and other premium meats, please contact Deli Direct® today.

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