“I was afraid to even drink the stuff,” Eric Houser of Parson’s Chicken & Fish says of mustard oil, the ingredient with which Hanna Mutsch (Kuma’s Corner) challenged him to create a cocktail. “It’s real pungent. It’s in the horseradish/wasabi family, so it has that sinus spice to it, but also a chile spice. And you’re drinking oil, which is gross.”
Houser rates the cocktail “between not terrible and pretty good,” which won’t earn it a place on the menu at Parson’s. Asked what he will do with the leftover mustard oil, he responded, “I heard you can use it for diesel fuel.”
*tomatillo mix6 tomatillos 4 sun-dried tomatoesHalf a cucumber 1 celery rib1 garlic clove1 jalapeño Handful of cilantro 1/8 tsp cumin1/8 tsp turmeric1 tbsp biryani spice mixSalt to taste8 oz waterBlend till smooth, but don’t strain.
