Mackinac Island Cherry Mustard Recipe Contest Voting

Ingredients:

2 baby back ribs

4 Tbsp. Olive Oil

2 Tbsp. Fresh Rosemary

1 Tbsp. Fresh Garlic

2 Tbsp. Brown Sugar

1 Tbsp. Smoked Paprika

1 Tbsp. Minced Onion

1 Tbsp. Chili Powder

1 Tbsp. Cumin

1 Tsp. Sea Salt

1 Tsp. Fresh Ground Pepper

2 cups Soy Sauce

2 cups IPA Beer

1 Large Onion (chopped)

2 in. Piece Fresh Ginger

1/2 Cup Cider Vinegar

1/4 Cup Honey

4 Tbsp. Mackinac Island Cherry Mustard

Step 1: Prepare The Pesto

Mix together olive oil, fresh rosemary, and garlic (use all).

Step 2: Prepare the Dry Rub

Mix together (you will have extra) brown sugar, paprika, minced onion, chili powder, cumin, sea salt, and fresh ground pepper.

Place rack of ribs in roaster with the soy sauce, IPA beer, chopped onion, and fresh ginger.

Cover with foil and braise at 500 degrees for 1 1/2 hour.

While cooking, simmer the cider vinegar and honey (together) for five minutes, stirring occasionally.

Let cider and honey mixture cool for five minutes, then add the Mackinac Island Cherry Mustard to the simmered sauce.

When ribs are done, remove from the oven, add the mustard sauce, and broil on high for 5-7 minutes, watching carefully to make sure the ribs don't burn.

Enjoy these mouth watering tender ribs, and Make it Mackinac!

Ingredients:

1/2 tsp. salt

1/2 tsp. paprika

1/4 tsp. ground cumin

1/4 tsp. ground cinnamon

1/4 tsp. pepper

1 tablespoon Mackinac Island Cherry Mustard

Directions:

Combine first five ingredients; rub over pork chops.

Place in a greased 11 in. x 7 in. baking dish.

Bake, uncovered at 425 degrees for 20 minutes.

Combine the remaining ingredients; pour over chops.

Bake 5 minutes longer.

Ingredients:

4 6-ounce filets mignons
1 tablespoon olive oil plus more for brushing
Kosher salt and freshly ground black pepper
10 ounces sliced mushrooms (such as button, crimini, or stemmed shiitake; about 4 1/2 cups)
2 shallots, finely chopped (about 1/2 cup)
1/2 cup brandy
1/2 cup low-salt beef broth
2 tablespoons Mackinac Cherry mustard, plus additional for coating meat
2 teaspoons fresh thyme leaves
1/2 cup heavy cream
Cayenne pepper
2 tablespoons thinly sliced fresh chives

Preparation
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush steaks with oil & mustard; season with salt and pepper.

Grill steaks until cooked to desired doneness, 56 minutes per side for medium-rare. Transfer steaks to a plate and let rest for 5 minutes

Meanwhile, heat 1 Tbsp. oil in a large cast-iron skillet set on grill alongside steaks. Add mushrooms and shallots to skillet and stir until mushrooms are tender and browned in spots and shallots are tender, 45 minutes. Remove skillet from heat; stir in brandy (caution: Mixture may ignite). Return skillet to grill. Add broth, Mackinac mustard, and thyme leaves; stir to blend.

Add cream; simmer until mushroom sauce is slightly thickened, 45 minutes. Season sauce to taste with salt, pepper, and cayenne.

Spoon sauce onto plates; top each with a filet. Garnish with chives.

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup butter
1/2 cup onions, minced
2 cloves garlic, chopped
1 tsp. salt
1/2 cup honey
1/2 cup Mackinac Island Cherry Mustard
2 Tbsp. peach jam
Small handful of dried cherries

Directions:

Melt butter in small saucepan. Add onions and garlic. Simmer for a few minutes. Add salt, honey, Mackinac Island Cherry Mustard, peach jam, and dried cherries. Let simmer for about ten minutes. Place chicken in a 9x13 baking dish. Pour sauce over chicken, making sure it gets underneath the chicken breasts as well. Be sure the dried cherries are covered with sauce, so they plump, rather than overcook.

Place the baking dish in a COLD oven....do not preheat. Turn oven on and put the temperature to 400 degrees and bake for one hour.

Enjoy! May be served over wild rice....DELICIOUS!!!!

Ingredients

1 lb cole slaw mix
1 cup slivered almonds
1 cup sunflower seeds without shells
1 bunch green onion chopped
2 packages of ramen noodles

Dressing:
3/4 cup of Mackinac Island Cherry Mustard
1/4 vegetable oil
1/2 cup of granulated sugar
1/3 cup white vinegar
2 seasoning packets from ramen noodles

Directions:
Mix dressing ingredients and let it sit at least 2-3 hours before serving.

Mix all salad ingredients but the ramen noodles together.

Just before serving break up ramen noodles, add to the salad ingredients, mix with dressing, and its ready to serve.

PERFECTION!!!!!