20 ways to incorporate Natedogs’ Mustard into your next meal

By Emily Weiss


Since he started appearing on the streets of Minneapolis in 2011, pushing his cart full of free-range artisan hot dogs, made with pork from the all-heritage farm Pastures-A-Plenty, Nate Beck’s Natedogs has been as noteworthy for its philanthropic “get a dog, give a dog” mission as its homemade condiments. For now the bacon jams and beer mustards will still only be available from the cart, but Nate’s personal favorite, the Honey-Spiced Mustard, which he describes as “a grown-up version of a classic”, is now available by the bottle from his cart (he tweets his location) and for sale online from Natedogs.com.

What’s it good for? So much more than just hot dogs. If you get your hands on some of Natedogs Honey-Spiced Mustard, here are twenty ideas of what you can do with it.

1. Whisk in a bit of olive or peanut oil to a few tablespoons of Natedogs mustard. Brush on chicken breasts near the end of grilling. Finish with a squeeze of lemon.

2. Thaw and gently roll out a package of frozen bread dough. Make a spread with a third of a stick of softened butter, a tablespoon of Natedogs mustard, salt, pepper, a few dashes of Worcestershire sauce, a few dashes of hot sauce, and a handful of grated sharp cheddar. Spread in an even layer over dough, roll up into a loaf and bake. Serve with more Natedogs mustard and sliced ham.

3. Mix together cayenne pepper, cumin, chili powder, paprika, a bit of grated orange zest, and a generous dash of salt. Add spice mixture to about ¼ cup of Natedogs mustard and toss to coat a pound or two of quartered red potatoes. Roast on a sheet pan at 375 degrees for a half hour.

4. Add dimension to homemade mac and cheese by squeezing a bit of Natedogs mustard into two cups of basic bechamel. Grate in a few handfuls of a mix of cheddar, jack, and gouda cheeses. Stir together and add to hot cooked pasta.

5. Peel and dice two apples and cook them down with a bit of water or apple juice in a small saucepan. Add a heaping tablespoon of Natedogs mustard and allow the mixture to reduce. Spoon over pan-seared pork chops.

6. Pick through a pound of lump crabmeat, and add in diced red bell pepper, a few tablespoons of mayonnaise, a handful Japanese breadcrumbs, a beaten egg, a teaspoon or two of Natedogs mustard, and some chopped tarragon. Form into patties and pan fry in a few tablespoons of olive oil.

7. Use in a marinade for beef kebabs. Combine soy sauce, Natedogs mustard, fresh or granulated garlic, a few tablespoons of brown sugar, and some sesame oil. Toss to coat pieces of beef, cover, and refrigerate for several hours or overnight.

8. Make a dip for crudites or antipasti platter. Mix Natedogs mustard with equal parts sour cream and mayonnaise. Add salt and smoked paprika to taste. This dip is especially good with pretzel chips, grilled artichoke hearts, or blanched asparagus.

9. Boil potatoes until tender, drain, and allow to cool a bit. Mash them with butter, milk, plenty of salt, some Natedogs mustard, and finished with chopped crispy bacon.

10. Saute mushrooms in a large stock pot with diced carrots, yellow onion, a few teaspoons of tomato paste, a few teaspoons of Natedogs mustard, and a splash of sherry. Once vegetables have softened a bit, add in French lentils and cover with vegetable stock. Bring to boil and cook until lentils are done and soup has thickened.

11. Make into a glaze for salmon. Mix a tablespoon of maple syrup, Natedogs mustard, red pepper flakes, salt, and a couple squeezes of lemon in a small bowl and brush over salmon fillets before cooking under high heat broiler for about 6 minutes.

12. Make bite sized meatballs with a pound of ground turkey, one beaten egg, breadcrumbs, chopped onion, chopped parsley, and Natedogs mustard. Brown meatballs before adding them into a crock pot set to low with ½ cup of barbecue sauce and a ¼ cup of Natedogs mustard, thinned with a bit of chicken stock.

13.  Cover a wheel of brie or gouda cheese with two unrolled packages of crescent roll dough. Seal any cracks with a beaten egg and sprinkle with sesame seeds. Bake at 375 degrees until crescent dough is slightly puffed and golden. Serve with fig jam and Natedogs mustard.

14. Make a paste with Natedogs mustard, beer (a brown ale like Lift Bridge’s Chestnut Hill with its warm spices works well here), and brown sugar and use as a glaze for baked ham.

15. Put a sweeter, more American twist on classic French vinaigrette. Peel and finely chop half a shallot and put in a small bowl with sherry vinegar, salt, pepper, and about a teaspoon of Natedogs mustard, and a dab of honey. Whisk in a few tablespoons of olive oil and finish with handful of chopped chives or scallions. Makes enough dressing for one large green salad.

16. Blend plain Greek yogurt with a few tablespoons of Natedogs mustard, two teaspoons of hot curry powder, a few ribs of chopped celery, one whole chopped apple, ¼ cup of crushed toasted cashews, and a ¼ of dried currants. Shred a rotisserie chicken with two forks and mix to coat in the dressing. Serve in leaves of butter lettuce.

17.  Shred one head of green cabbage and one head of red cabbage in food processor. Whisk together white or apple cider vinegar with mayonnaise, a tablespoon or so of white sugar, salt, Natedogs mustard, and celery seeds. Toss with the cabbage and serve as a side or on top of a pulled pork sandwich.

18.  Saute chicken breasts and deglaze pan with white wine. Build a simple sauce with the wine, pan juices, a squeeze or two of Natedogs mustard, and a splash of heavy cream. Pour over chicken breasts before serving.

19. Mix together softened butter with grated lemon zest, Natedogs mustard, lemon juice, and salt and pepper to taste. Melt over steamed green beans or roasted broccoli.

20. Spread Natedogs mustard on cod or tilapia fillets and roll in Italian style breadcrumbs mixed with parmesan cheese. Dribble melted butter over top and bake in a 375-degree oven for about 15 minutes.


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