Share “Macho Mango Mustard to the rescue”

Macho Mango Mustard to the rescue

Dave Cathey shares a boredom-killing recipe and news and notes from Oklahoma City’s food scene.
by Dave Cathey Published: June 4, 2014

When Sherrel Jones told me she would feature locally made mustards in June, I decided to make ready a recipe I’ve been tinkering with the last few months.

It started out as something I called Salsa Exotica before realizing what I had was not a chip dip, but a sandwich spread.

While I have made mustard from scratch before, I’ve never made mustard better than Seikel’s Oklahoma Gold, so that’s what I’m using as the base.

I started this recipe using Griffin’s yellow mustard, and the results were excellent. I just like the little extra nudge of flavor Seikel’s adds to this condiment.

I’m betting a boring grilled chicken breast atop a locally baked bun with avocado wedges, sliced ripe tomato, arugula, a couple crisp slices of bacon, and a smear of this expression of sweet heat on the other bun will turn a boring chicken sandwich into a meal friends and family will mark on their calendars.

Another month, another record

If you didn’t believe me before when I wrote that Oklahoma City’s culinary scene is in the midst of full-fledged, food truck phenomena, perhaps the latest H&8th Night Market results will convince you.

The street party completed the third of its eight events for 2014 on Friday.

Each month this year the event has shattered its own attendance records, most recently with what organizers call a conservative estimate of 25,000 people.

What drew so many people? More than 30 food trucks, local musicians, and a nature-inspired art exhibit on a downtown street open to all ages and dogs. Ludivine and Elemental Cafe were the only immobile food-and-beverage venues in the middle of this mass gathering.

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by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Mango Mustard

1 ripe mango, skinned and seed removed

1/2 cup Seikel’s Oklahoma Gold or Griffin’s yellow mustard

3 fresh habanero peppers, stemmed and deseeded

11/2 tablespoons brown sugar

1 tablespoon distilled white vinegar

1 teaspoon toasted, ground cumin

11/2 teaspoon salt

11/2 fresh ground black pepper

1 teaspoon cayenne powder

1 teaspoon curry powder

•Combinie all ingredients in a food processor or blender and blend until smooth.

•Store in an airtight jar and it will keep up to 10 days.

SOURCE: Dave Cathey


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