It's 10pm and still light outside. The lake in front of my apartment has not yet gained it's nightly crust of ice. I rode a bike three miles to work this morning without getting frostbite. These factors together can mean only one thing - the Alaskan barbeque season has arrived.
Our season for grilling may be shorter than in many other places, but that's all the more reason to cherish it while it lasts. With this in mind, I'm preparing to give a new favorite of mine it's first barbeque trial - Evil Evelyn's Alaskan Honey Mustard Sauce.
I picked up this tangy little treat at the Holiday Bazaar at the Fairbanks Carlson Center this past November, and can barely believe that any of it has made it long enough to be used outdoors. My first time using it was on a pair of pan-fried pork chops that I cooked up with some sauerkraut. The result? I damaged the pan's non-stick coating trying to scrape the last of the mouth-watering drippings onto my plate. Cookware be damned - this mustard is that good.
The oddest part is that up to that point I had never been a honey mustard (or any mustard) fan. In fact, I loathed the stuff with a passion so intense that I habitually pulled apart fast food cheeseburgers in order to scrape the offending substance off of the bun with a french fry. I still do that, but this Indian, AK product has carved out a tiny foothold in my heart for mustard-kind.
Before anyone rushes willy-nilly for the Seward Highway, you can buy it online at www.buyalaska.com. As for the grill, watch for Part II to find out if charcoal and Evil Evelyn's can combine their already awesome powers to lure me further into the dark side of mustard love.
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