Recipes
Bob loves to cook, and is always tinkering around with recipes. 

Here are a few of our favorites featuring Wagner's Mustard



Wagner's Garlic Parmesian Steak

Ingredients
·        1/4 cup Olive Oil
·        2 Tbs Butter
·        5-10 cloves Garlic (Depending on how much you love garlic!)
·        3 Tablespoons Thyme
·        3 Tablespoons Wagner's Idaho Mustard
·        4 whole Steaks (your Preference)
·        ½ teaspoons Kosher Salt
·        ¼ teaspoons Freshly Ground Pepper
·        Parmesan Cheese

Preparation Instructions
Place olive oil and butter in a small sauté pan over medium high heat. Add garlic and pan roast until soft, about 5 -10 minutes.  Let cool.  Remove the garlic and reserve the oil/butter.  Add garlic to a small bowl and mash with a fork. Add thyme and mustard and mix well, making a paste.  Set aside for 15 minutes or so to let flavors mature. 

Season steaks with kosher salt and pepper and baste with the olive oil/butter on both sides. Cook steaks on a hot grill for 4 -5 minutes each side.  Baste with the oil/butter periodically.  When steaks are almost done, cover each generously with the mustard/garlic paste. Top with a generous amount of parmesan cheese. Continue grilling until cheese and mustard form a crust.  Let steaks rest five minutes before eating.


Wagner's Grilled Dill Mustard Salmon

Ingredients

2 Salmon Steaks
3 TBS Wagner's Dill Mustard
1 TBS Honey
1 tsp Molasses
Alder wood chips (optional)

Soak alder wood chips for 1 hour in water.  Just before cooking your salmon, drain and place in grill on the flame.  This gives the salmon an unbelievably good smoky flavor!

Blend the mustard, honey and molasses together in a small bowl.  If you want it less sweet, add a little less honey.  Brush honey mustard mixture on salmon, covering completely.   Place Salmon steaks on aluminum foil and loosely wrap them in it.  Poke a few holes in the foil so the smoke can get in. 

Don't overcook!



Wagner's Idaho Mustard Panini

1 loaf crusty sourdough bread
½ pound hard salami
½ pound thin sliced ham
½ pound mozzarella cheese
Baby spinach leaves
Olive oil
Wagner's Idaho Mustard
Pesto
Freshly ground pepper

Line two cookie sheets with aluminum foil.  Preheat oven to 500 degrees.

Cut loaf of bread in half long ways to form a top and bottom.  On one side spread Wagner's Idaho Mustard.  On the other half spread pesto.  On the mustard side place salami and ham.  On the pesto side place spinach leaves (as much as you want, but not too thick) and mozzarella.  Sprinkle freshly ground pepper on either side to taste.  Put bread halves together and brush outside of both halves with olive oil.  Place between both cookie sheets and press flat.  Bake in oven for ten minutes then turn over, press flat again and bake another ten minutes.  It's done when the bread crust is crunchy and cheese is melted.  Cut into quarters and serve. 

Serves 4




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