If you haven’t plenty of Lusty Monk mustard on hand for summer grilling, well don’t expect me to stop over!
Baby Potato Salad
2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled
1 large egg yolk
2 teaspoons white wine vinegar
1/2 cup vegetable oil
2 tablespoons Original Sin Lusty Monk Mustard
2 tablespoons chopped fresh chives
Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly. Peel, if desired.
Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.
Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.
Creamy Cucumber and Grilled Potato Salad
4 cups Elbow Macaroni
3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)
1/2 cup Black Olives, Chopped Fine
6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)
3 whole Green Onions, Sliced (white And Dark Green Parts)
1/2 cup Mayonnaise
1 tablespoon Original Sin Lusty Monk Mustard
1 Tablespoon Red Wine Or Distilled Vinegar
3 teaspoons Sugar, More Or Less To Taste
1/4 teaspoon Salt, More To Taste
Plenty Of Black Pepper
1/4 cup Milk (more If Needed)
Splash Of Pickle Juice (spicy Sweet Pickles)
Extra Pickle Juice To Taste
Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.
Mix together mayo, mustard, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.
Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)
Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.
Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!
Creamy Cucumber and Grilled Potato Salad
2 pounds small to medium Red Bliss potatoes (about 12)
1/3 cup crème fraîche or mayonnaise
2 tablespoons red wine vinegar
1 tablespoon light corn syrup or 2 teaspoons sugar
1 teaspoon Alter Boy Lusty Monk Mustard
1 teaspoon celery seeds
1 small garlic clove, minced
1/4 cup canola oil, plus more for brushing
Pinch of crushed red pepper
1 teaspoon finely chopped fresh oregano
1/2 cup chopped parsley plus 1 teaspoon minced parsley
Freshly ground pepper
1 English cucumber, thinly sliced
1/3 cup thinly sliced red onion
In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.
Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.
Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.
Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.
Corn on the Cob with Lime Coconut Crema
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tablespoons coconut milk
1/8 teaspoon sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
hemp seeds to garnish
– Preheat grill, on a gas grill medium/low heat is best.
– Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
– Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
– Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).
Bacon-Wrapped Jalapeño Poppers
These jalapeño peppers are packed with cream cheese, chili powder and honey, then wrapped in juicy bacon and cooked on the grill until crispy.
6 Jalapeños (optional remove the seeds and stems)
3 Ounces cream cheese
1 Teaspoon chili powder
1 Tablespoon honey
6 strips bacon
6 toothpicks (soaked in water)
Mix cream cheese, chili powder and honey in a small bowl. Slice the jalapeños in half and scrape out the seeds. Spoon the cream cheese mixture into both halves of the peppers, put back together and wrap each jalapeño in a strip of bacon. Keep it all together with a toothpick. Grill the poppers on medium heat until the bacon is crispy.
Grilled Asparagus Spears
16 thick asparagus spears (about 1 pound)
1 tablespoon low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoons Lusty Monk Alter Boy mustard
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt
Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, vinegar, mustard, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.
Barbecued Baked Beans
10 slices bacon, chopped
1 medium yellow onion, chopped
2 cups barbecue sauce
2 ½ tablespoons Burn in Hell Lusty Monk Mustard
1¼ cups dark brown sugar
1 cup beef stock
1 cup leftover chopped beef brisket or pulled pork
¼ cup molasses
2 tsp. kosher salt
⅛ tsp. ground cloves
4 15-oz. cans navy beans, drained and rinsed
1 16-oz. can whole, peeled tomatoes, crushed by hand
Freshly ground black pepper, to taste
Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.
Grilled Chicken Thighs with Ancho Tequila Glaze
1 1/2 cups hickory wood chips
1 tablespoon ancho chile powder
1 1/2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil
6 tablespoons amber agave syrup
3 tablespoons tequila
1 1/2 tablespoons Burn in Hell Lusty Monk Mustard
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh cilantro (optional)
6 lime wedges
1. Soak wood chips in water 30 minutes; drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.
Bacon Bourbon BBQ Chicken Kebabs
16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
1 tablespoon Alter Boy Lusty Monk Mustard
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces
Light the grill and heat to medium-high
In a small bowl, combine the BBQ sauce and bourbon. Mix well.
In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, mustard, smoked paprika, and bacon. Pulse until completely smooth.
Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
Serve with the remaining BBQ sauce.
Grilled Peaches with Lemon Yogurt and Honey
Warm juicy peaches coated in minty brown sugar butter on your grill and then serve with yogurt and drizzle with honey.
4 Peaches, halved & pits removed
1 Cup Greek Yogurt
1/2 Teaspoon Lemon Extract
Mint leaves for garnish
1 tablespoon butter
1 Teaspoon Lemon Zest
2 Tablespoons mint Leaves, cut into very small pieces
2 Tablespoons Brown sugar
Muddle the mint and sugar in a small sauce pan, then add lemon zest and butter and cook until the sugar is dissolved. Baste the peach halves with this sauce and grill them on low heat for three minutes on each side. Combine the lemon extract and Greek yogurt. Top each peach half with the lemon yogurt, drizzle with honey and garnish with mint leaves.