Recipes

Durango Honey Chipotle Mustard Chicken Tortilla Casserole

  • 3 cups cooked + shredded chicken breasts
  • Add: 1 large onion chopped
  • Add: 1 large bell pepper chopped
  • Add: 3 garlic cloves minced
  • Add: 1 cup mushrooms sliced
  • Add: 1/4 cup Honey Chipotle Mustard
  • Add: 1 small can cream of chicken soup
  • Add: 8oz sour cream
  • Add: 1 lb chicken broth
  • Add: 1 lb cheddar cheese grated
  • Add: 10 corn tortillas
  • Add: 8 roma tomatoes chopped
  • Saute veggies in 2 T olive oil. Add chicken + blend well. Set aside. Blend mustard, soup + sour cream together, set aside. Heat + soak tortillas in broth. In 13x19in baking dish, layer 1/2 of the tortillas dripping with broth, 1/2 of chicken, 1/2 of mustard mixture and 1/3 of cheese. Repeat layers. Back uncovered at 375 degrees F for 30 minutes. Sprinkle with remaining cheese + tomatoes, bake 10 minutes longer.
Recipes

Grilled Durango Cherry Habanero Pork Chops

  • 6 pork loin chops
  • Add: 1/4 cup brown sugar
  • Add: 1/4 cup Durango Cherry Habanero Mustard
  • Add: 1/8 cup soy sauce
  • Add: 8 T butter
  • Add: 1 carrot + celery+ 1/2 medium oninon minced
  • Add: 2 sprigs fresh thyme
  • Add: 1 T minced shallots
  • Add: 1 T minced garlic
  • Add: 3 black peppercorns
  • Add: 3/4 cups port wine
  • Add: 1 bay leaf
  • Add: 2 T chicken stock
  • Add: 2 T corn starch + 1 T water
  • Combine brown sugar, mustard + soy sauce. Spread over chops + marinated, 4-5 hours chilled. Saute in 1 T butter: veggies, thyme, shallots, garlic, bay leaf + peppercorns until onion is golden brown. Add port wine, heat + reduce until thick. Add chicken stock, boil, reduce heat + simmer for 45 minutes. Over low heat whip in 7 T butter (1 T at a time). Dissolve cornstarch in water + add to sauce. Heat + stir until sauce thickens. Grill the pork chops to disired doneness + serve with warmed sauce.
Recipes

Duranto Caliente Cream Mustard Crab Cakes

  • 12oz crab meat
  • Add: 1/2 cup bread crumbs
  • Add: 2 large eggs-beaten
  • Add: 2 T mayo
  • Add: 1/4 cup Durango Caliente Cream Mustard
  • Add: 2 T Italian parsley- chopped
  • Add: 1 T thyme
  • Add: 1/8 t cayenne pepper
  • Add: 4 scallions- chopped
  • Add: 2 T butter
  • Mix all ingredients, except butter. in skillet melt butter + cook crab cakes for 3-5 minutes on each side or until golden brown. Serve on bun with lettuce, tomato + top with Caliente Cream.
Recipes

Durango Honey Dill Mustard Glazed Carrots

  • 2 lbs carrots
  • Add: 1 t salt
  • Add: 3 T butter
  • Add: 3 T Durango Honey Dill Mustad
  • Add: 1/4 cup brown sugar
  • Peel carrots + cut in half lengthwise. Slice into 2″ pieces. Cook in salted boiling water, covered, untill tender + drain. In a small pan cook butter, Honey Dill Mustard + brown sugar until syrupy (about 2-3 minutes). Pour over carrots + simmer over low heat for about 5 minutes
Recipes

Grilled Rib Eye with Durango Horseradish Mustard Cream Sauce

  • 2-12oz rib eye steaks
  • Add: 1T olive oil
  • Add: 1 head garlic roasted + minced
  • Add: 1/2 cup sour cream
  • Add: 1/4 cup Durango Maple Horseradish Mustard
  • Hand rub steaks with oil, salt and pepper to taste + grill as desired about 5 to 7 minutes per side, In a mixing bowl, roasted garlic, combine sour cream, Maple Horseradish Mustard. Plate steaks + spoon horseradish sauce on top of steak. Roast 1 head of garlic in 1 T olive oil at 400 degrees F for about 20 minutes or until nicely browned.
Favorite Recipes

Kodiak Salmon with Durango Mustard Vinaigrette

  • Season both sides of skinned Salmon or Steelhead
  • Mix in a bowl: 1/3 Mayo, 1/3 Sour Cream, 2 T of your favorite Durango mustard (or more), 1/3 grated parmesan (the one in the can is fine), 1 small onion minced
  • Spread this mixture evenly and about 1/4 inch thick over entire piece of salmon
  • Crush Ritz crackers into tiny pieces and spread on top of the mayo mixture
  • Slice lemon very thin and spread evenly on top of the crushed crackers
  • Cook in oven at 350 for about 30 minutes (can be cooked on grill, lined with foil, for 30 minutes)