Popa’s #CXCW2015 snackin’ on the cheap

Leave a comment


1Lb package of Oyster Crackers

1 Cup Crisco Oil

1 package Hidden Valley Ranch original party dip mix

1/2 Tsp Lemon Pepper

1/2 Tsp Garlic Powder

1/2 Tsp Dill Weed

Mix together pour over Oyster Crackers mix well to cover all crackers, store in plastic bag or covered container for a day, shake vigorously a few times throughout the day. Serve with beers.

Lusty Hunter Venison Chili

Leave a comment


Your hunter spent the better part of the season traipsing through the woods, scented to smell like a doe in heat. Hours spent hugging a tree from 15 feet in the air, bladder expanded like a helium baloon waiting for that perfect shot to bring home the bacon. Now it’s time to reep the rewards of a suceesful hunt with the ultimate chili, quite possibly the only chili recipe you’ll ever use again. This is a pants unbuttoned, gourmandizing extravaganza feast.

10 slices maple bacon
3 lbs. coarsely ground venison
2 large onions, diced
2 large green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cherry peppers, seeded and chopped
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
2 tbsp. Lusty Monk Burn In Hell Mustard
1 (12-ounce) bottle of beer
1/2 cup water (add more if desired)
2 tbsp. cornmeal
2 15 ounces cans red kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 cup shredded cheddar or sharp cheese
sour cream

Cook bacon with olive oil in 8 quart saucepan until crisp. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist. Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker. Use more or less water or cornmeal for desired consistency.
Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh homemade bread.

I’m Dreaming of a Moonshine Christmas

Leave a comment



Blueberry Pie Moonshine Recipe

By Brad Smith at Giffin’s Guide

Bring a bottle of this homemade blueberry pie moonshine to your next gathering and you will go home with more friends than you arrived with.

In this recipe for homemade blueberry pie moonshine, the alcohol taste is not so subtle. Actually, it comes right out and smacks you in the face but then goes easily down with a nice full blueberry aftertaste. Blueberry pie moonshine is more my style as it is designed to be a slow sipper instead of a big gulper like apple pie moonshine sometimes can turn out to be.

To get this started, let me first go on record and say again, this is not real homemade moonshine. This is a very strong mixed drink that can have the appearance of moonshine since it is stored in a jar like the real stuff.


1/2 bottle of 190 proof Everclear (750ml)
1/2 cup of vanilla whipped Vodka
1 can of blueberry pie filling
1 cup of brown sugar
1/2 gallon of Blueberry Juice or juice cocktail (found at any grocery store)
1 tub of blueberries
5 cinnamon sticks


Begin by bringing the juice, cinnamon sticks, and whole blueberries to a slow simmer in a large soup pot.

When simmering, add in the brown sugar and one can of blueberry pie filling. Stir slowly and continue to simmer for about 25 minutes.
When the blueberries are soft and the all the sugars are dissolved, turn the heat off and allow the mixture to cool to room temperature.

Once at room temperature, add in 1/2 cup of vanilla whipped vodka, and about 1/2 of the bottle of Everclear.

Transfer the moonshine into 1 quart jars and store in the refrigerator for at least 5 days before drinking.

This will be a much harsher drink than the apple pie moonshine, so be ready for that. The blueberries just don’t hide the strong alcohol taste, however with slow sips, this drink is delicious. The longer it ages in the fridge, the better it will be. I would suggest at least three or four days. This recipe, as listed, will make just over 3 quarts. You may need to experiment with the amount of Everclear to add to this recipe. I enjoy bourbon and rum straight up, so stronger tasting drinks are right up my alley.

There are some variations to this homemade moonshine that I have found as well:

Variation #1. Use about 2 tablespoons of vanilla extract instead of the vodka.

Variation #2. Strain the blueberries out of the mixture. However, I like putting the blueberries in the jars and eating them later…

Variation #3. Use white sugar instead of brown. It will taste a little more like juice and not so much like pie though.

Chocolate Covered Cherry Moonshine


1 750ml bottle of 190 proof everclear – If you can’t get this in your state, a high proof vodka will work also
1 750ml bottle of chocolate liqueur – I used Crave Chocolate Truffle
2 jars of 32 oz tart cherry juice
1 large jar of maraschino cherries
1/2 cup brown sugar
1/2 cup white sugar
Any size mason jars of your choosing

To get this chocolate covered cherry moonshine recipe going, bring the cherry juice to a boil in a larger pot. Once boiling, add in the large jar of maraschino cherries and 1/2 cup of both white and brown sugar. Stir for a few minutes until all the sugar is dissolved. At that point, turn the heat off and allow the mixture to cool to room temperature.

Once cooled to room temperature, pour in 2 1/2 cups of the everclear into the mixture along with 1 full cup of the chocolate liqueur. Feel free to add more everclear if you like. The cherry hides the alcohol taste very well so you can probably get away with a whole bottle of the everclear if you are feeling froggy. I like strong booze though so more isn’t a problem for me. I intentionally made this batch a little weaker because I was bringing this for a family gathering and was more concerned with taste than effect. However you roll is up to you.

Stir the mixture until everything is blended then pour into mason jars of the size of your choosing. I also added the cherries from mixture to the jars as well. I also used pint jars so I can give them away as Christmas presents to a few people. Be careful though! Depending on the amount of everclear you add to the mixture, this can be very strong!
These should store in your fridge for a long time, but otherwise, just keep them in the cupboard or closet until you are ready for them. Normally these types of drinks are better after a week or so anyways.

A @LustyMonk 4th of July BBQ

Leave a comment

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

potato salad


2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled

Kosher salt

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.

Macaroni Salad



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

Preparation Instructions

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

Creamy Cucumber and Grilled Potato Salad


2 pounds small to medium Red Bliss potatoes (about 12)

Kosher salt

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

corn on the cob

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

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

Grilled Asparagus Rafts

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

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

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
Cooking spray
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

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

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.



Raise that pinky finger, Pretentious Beer Glass Company

Leave a comment

Pretentious Beer 1 set all PG glasses

Beer glasses in sets called The Pompous Set or The Snobby Set, from the Pretentious Beer Glass Company.

Owner, artist, and designer Matthew Cummings explains,

The PBGC originated from a small drinking club at the Mellwood Arts Center in Louisville, KY. Each Friday afternoon, we would take off work early to sit in the courtyard and drink great craft beer. After a couple too many (all good ideas start this way, right?) the club decided that I should make beer glasses for everyone.

Cummings spent months perfecting his designs before launching his product line and is now working 7 days a week to keep up with orders as he still runs his shop largely on his own. He maintains the pretentious tone throughout the site, including recommended beer pairings with each glass. Descriptions about which types of beer each glass can get to “really sing,” how they can enhance the “aromatic qualities,” or ways in which “you can smell the bouquet of both beers” will either leave you feeling right at home or have you reaching for a Bud Light.

See some of Cummings’ creations below and visit his Etsy page to order one (or a set) for yourself…

The complete “Pretentious Set”

Pretentious Beer 2


Pretentious Beer 1 set all PG glasses

Sauvin Glass

Pretentious Beer 3 sauvin glass

Dual Beer Glass

Pretentious Beer 4 dual beer glass

Ale Glass

Pretentious Beer 5 ale glass

Malty Beer Glass

Pretentious Beer 6 malty beer glass

Aromatic Beer Glass

Pretentious Beer 7 aromatic beer glass

Imperial Beer Glass

Pretentious Beer 8 imperial beer glass

Subtle Beer Glass

Pretentious Beer 9 subtle beer glass

Hoppy Beer Glass

Pretentious Beer 10 hoppy beer glass

(via Neatorama)

Five Great Dive Bars Between the Florida Keys and Miami

Leave a comment

Dive bars are a place you can go without needing to dress up and drench yourself in cologne. Each has its own character which makes the casual wanderer-in want to be him/herself. While in the Keys recently, we found a few such dive bars worth mentioning.

· Green Parrot Bar – 601 Whitehead St. Key West – Open Daily 10am – 4am
This dive bar is a long time favorite among locals and tourists. Formerly called The Brown Derby Bar during WWII, it was a favorite among the submariners and sailers stationed a few blocks away. Now called Green Parrot bar, some of the retired sailers still come back to the bar to find it virtually unchanged. I’m sure it can get very busy during the summer but the bartenders are quick and knowledgable so you won’t be waiting for your drink for too long.

· Capt. Tony’s Saloon – 428 Greene St. Key West – Open Daily 10am – 2am
It is always great to go somewhere that has plenty of history. Capt. Tony’s Saloon is just that. Opened in 1851 as an icehouse and morgue, it eventually transformed into a humble watering hole for many influential people. It was Ernest Hemingway’s regular bar. He even stole a urinal and dragged it to his private garden where it still provides water for the 45 cats currently in the compound. This is a must-visit place for anyone that wants to have a good time.

· Alabama Jacks – 58000 Card Sound Rd. Homestead Fl. – Open Daily 11am – 6:30pm
Although it is about a 10 miles drive from US1 in Key Largo, this place is a must. It has a legendary following who love the homestyle food served there. It is located on a small river surrounded by mangrove trees. The obvious go-to food options are the Conch Fritters and Dolphin Burger. The jalapeno poppers and friend pickles were the best I’ve ever had.

· Mac’s Club Deuce – 222 14th St. Miami Beach – Open Daily 8am – 5am
This is your quintessential dive bar in South Beach. It’s grimy and you probably wouldn’t want to touch a whole lot. Once you get past that, soaking in the atmosphere is a lot easier with the ocean breeze creeping in through the windows. The beer and liquor selection is nothing special but there is something for everyone to enjoy (unless you’re underage).

· Lost Weekend – 218 Espanola Way Miami Beach – Mon-Sat 5pm – 5am / Sun 2pm – 5am
Located just a short drunken walk away, Lost Weekend is the most spacious of the aforemetioned bars. Drinks are similar to any dive. Although I didn’t enjoy this bar as much as the others, it did have an air hockey table in the back which gives it bonus points.

Just as a caution to anyone that is sensitive to cigarette smoke. Smoking is legal in bars down there. So maybe grab a seat by a window for fresher air. You are allowed to drink in public as long as it isn’t in a bottle and many bars will not let you in with outside drinks. Pretty standard.

[Photos: Steven D/Jaunted]

Beer and Bacon: “When Pigs Fly”

Leave a comment

POSTED: FRIDAY, MARCH 21, 2014, 12:22 PM
David and Jack Cunicelli have introduced all-natural, house-cured and smoked, thick-cut bacon at their 320 Market Café (713 Chester Rd., Swarthmore)

And what goes better with bacon than beer.

The Cunicellis have launched a beer and bacon flight called “When Pigs Fly” that is available for $12 through April.

You get a sampling of each.

Their tasting notes:

Saison + Balsamic, featuring Stillwater Classique (4.5% ABV): Drizzled with a house-made balsamic reduction, the bacon in this pairing takes you back to the pasture, where farmers historically ended their days with a light and refreshing Saison.

Belgian Tripel + Blood Orange, featuring Allagash Tripel (9.0 ABV): Salty and sweet combine in this pairing, where the bright citrus crispness of blood orange holds its own against savory bacon as the honey notes of a Belgian-style Tripel tie everything together.

Stout + Dark Chocolate, featuring Founder’s Breakfast Stout (8.3% ABV): A thick, roasty stout provides a perfect complement for smooth and dense dark chocolate, while the bacon’s smoky crunch intensifies the richness of the stout and the chocolate.

Bleu Cheese + Bacon, featuring Bell’s Two Hearted Ale (7.0% ABV): A creamy gorgonzola spread amplifies the bacon’s satisfying, salt-cured richness while simultaneously coaxing a subtle sweetness from this traditionally bitter style of beer.

The beer pairing and the bacon sampling are available separately for $8 apiece, for beer lovers who don’t eat bacon or bacon lovers who don’t drink beer.


Older Entries

%d bloggers like this: