The Messy @Lustymonk Dog

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Simple: Hot Dog on a bun with Cole Slaw, Chili, Cheddar Cheese and your favorite flavor of Lusty Monk mustard


Meatloaf and @Lustymonk Mushroom Sauce

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Serves 6-8

Preparation time: 20 minutes

Cooking time: 1 hour 15 minutes

1 tbsp olive oil

1 medium Spanish onion, finely chopped

3 cloves garlic, minced

2 eggs, beaten

1 bunch thyme leaves, chopped

3 1/2 tbsp Lusty Monk Alter Boy mustard

2 tbsp Worcestershire sauce

1/2 tsp Tabasco sauce

1 cup milk

2 lbs ground meat (equal parts beef, pork, and veal preferred)

2 1/2 oz breadcrumbs

2 bunches sage, minced

1 tbsp coarse salt

1 tsp freshly ground black pepper

3/8 lb streaky bacon or pancetta, thinly sliced


3 tbsp butter

2 cloves garlic, minced

6 shallots, finely chopped

6 portobello mushrooms, thinly sliced

1 cup beef or chicken gravy

1 oz dried porcini mushrooms

1/4 cup red wine vinegar

1/2 cup sugar

1 12oz bottle of stout, Amber ale or sherry

Preheat the oven to 180C. Pour the oil into a saute pan and set over medium-high heat. Add onion and garlic and saute until translucent, about 5 minutes. Remove from heat and allow to cool.

In a mixing bowl, stir together eggs, thyme, Alter Boy mustard, Worcestershire sauce, Tabasco sauce and milk. Place the mince into another bowl and pour egg mixture over the meat. Add breadcrumbs, sage, onion and garlic to the bowl. Season with salt and pepper.

Knead the meat together with the other ingredients until well blended. Transfer to a baking tray and form into a loaf. Wrap the bacon slices lengthwise over the top and tuck them under the loaf, to completely cover the meat.

Bake for 1 hour or until an instant-read thermometer inserted into the centre of the loaf reads 160C.

Remove from the oven and set aside to rest for 5 minutes. Slice and serve with mushroom sauce and mashed vegetables such as celeriac or swede

To prepare the mushroom sauce: Heat 2 tablespoons butter in a saute pan, add the garlic, shallots and portobellos, and saute until soft.

Bring the gravy to a boil in another saucepan, and reduce by a quarter. Remove from heat and add ground porcini.

Add vinegar and sugar to the mushrooms, reduce to syrup. Add the beer, reduce. Add the gravy, place saucepan over low heat, and stir until gravy thickens. Stir in remaining butter just before serving.

“Capone’s Whiskey: The Story of Templeton Rye”

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WEST LIBERTY, Iowa – During the Great Depression, families did whatever they needed to make ends meet. For some farmers in Templeton, Iowa, “anything” turned out to be making bootleg whiskey.

The story of that Iowa town’s role in the government’s battle against booze is the subject of a movie shown at the New Strand Theater in West Liberty Saturday.

“Capone’s Whiskey: The Story of Templeton Rye” is the story of how a bootleg whiskey born in the Depression grew up to be a legitimate business in the post-Prohibition world.

Filmed by Kristian Day, 26, a Rock Island, Ill., native, the story of Templeton Rye features one of Prohibition’s most notorious players, Al Capone.

Although  Prohibition ended in 1933, people in the community still made the “good stuff,” as the whiskey became known. One of the most prolific whiskey makers was Alphonse Kerkhoff, who was even busted twice by government agents during Prohibition. In 2001, Iowa native Scott Bush began working with Alphonse’s grandson, Keith, to re-establish the brand and get it on store shelves. The product was finally brought to market in 2006, though, according to the film, some people in the community still whip up a batch of their own whiskey. 

Read more: http://muscatinejournal.com/news/local/filmmaker-captures-time-in-a-bottle/article_9b15a662-9267-11e1-82f1-0019bb2963f4.html#ixzz1tWI1HwVi

Grilled Baby Back Pork Ribs w/ @Lustymonk Mustard-Bourbon Sauce

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Make Sauce

1 tablespoon vegetable oil

2 bunches green onions, chopped

2 cups chopped white onions

8 large garlic cloves, chopped

2 cups (packed) golden brown sugar

1 cup ketchup

1 cup tomato paste (about 9 ounces)

1 cup Lusty Monk Alter Boy mustard

1 cup water

1/2 cup Worcestershire sauce

1/2 cup apple cider vinegar

1/2 cup apple juice

1 large dried ancho chili, stemmed, seeded, cut into small pieces

1 tablespoon ground cumin

1 1/2 cups bourbon

Heat oil in heavy large pot over medium-low heat. Add green onions, white onions and garlic and sauté until tender, about 15 minutes. Mix in all remaining ingredients, adding bourbon last. Simmer sauce until thick and reduced to 7 cups, stirring occasionally, about 1 hour. Season to taste with salt and pepper. (Sauce can be prepared 2 weeks ahead. Cover and refrigerate.)

Make Spice rub

2 tablespoons ground cumin

1 tablespoon chili powder

1 tablespoon dry mustard

1 tablespoon coarse salt

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons ground cardamom

1 1/2 teaspoons ground cinnamon

6 pounds baby back pork ribs (about 3 whole racks)

Preparation and Cooking
Mix first 7 ingredients in medium bowl. Rub spice mixture over both sides of rib racks. Arrange ribs on large baking sheet. Cover and refrigerate overnight.

Prepare barbecue (medium heat). Cut rib racks into 4- to 6-rib sections. Arrange ribs on barbecue. Grill until meat is tender, occasionally turning ribs with tongs, about 40 minutes. Using tongs, transfer ribs to work surface.

Cut rib sections between bones into individual ribs. Arrange on clean baking sheet. Transfer 3 cups sauce to small bowl; place remaining sauce in small saucepan and reserve. Brush ribs with sauce from bowl.

Return ribs to barbecue. Place pan of reserved sauce at edge of barbecue to rewarm. Grill ribs until brown and crisp on edges, brushing with more sauce from bowl and turning occasionally, about 10 minutes. Serve ribs with warm sauce.

Smoky Iced Tea And Whiskey Cooler

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  • 3 ounces brewed Lapsang Souchong tea, chilled
  • 1 ounce freshly squeezed lemon juice
  • 1 ounce Domaine de Canton ginger liqueur
  • 1 ounce rye whiskey
  • Dash Angostura bitters
  • Garnish: Lemon twist

In a cocktail shaker filled with ice, combine tea, lemon, ginger liqueur, whisky, and bitters. Shake for 12 seconds. Strain into a Collins glass filled with ice. Garnish with lemon twist and serve immediately.

Reefer Madness: The Musical

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Benicia Old Town Theatre Group presents a hilarious, musical take on the infamous 1936 propoganda film regarding the dangers of marijuana.

For the next five weeks, Benicia Old Town Theatre Group is presenting Reefer Madness: The Musical, a take on the 1936 film that was widely circulated as propaganda against the use of marijuana. The story hews close to the film’s plot with a few minor changes. What makes the musical so camp-tastic is how it takes the very, very serious tone of the film and pokes fun at it from a modern perspective.

Dubbed the “Feel Good hit of the Year” when it opened in 1998, the story explores the ideas of Truth, Conscience, and the American Way! Inspired by the original 1936 film of the same name, this raucous musical comedy takes a tongue-in-cheek look at the hysteria caused when clean-cut kids fall prey to marijuana, leading them on a hysterical downward spiral filled with “evil jazz music”, “sex and violence”. The addictive and clever musical numbers range from big Broadway-style showstoppers to swing tunes. This dynamic show will go straight to your head, and you won’t be able to resist the spoofy fun of REEFER MADNESS: THE MUSICAL! The show is a highly stylized and satirical political commentary; containing adult humor, religious parody, and drug use, as well as suggested violence and sexual explicitness.

Asparagus With @Lustymonk Mustard Vinaigrette

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1 1/2 pounds large or medium asparagus

4 large eggs

1 small shallot, finely diced

2 tablespoons red wine vinegar

Salt and pepper

2 tablespoons Lusty Monk Alter Boy mustard

1/4 cup extra virgin olive oil

1 tablespoon finely cut chives.

1. Snap off and discard the tough bottoms of each asparagus spear. If using large thick asparagus, peel the lower ends with a vegetable peeler. Medium asparagus will not need peeling.

2. Bring a medium saucepan half filled with water to a boil, carefully add the eggs and simmer briskly for 9 minutes (10 minutes for a slightly firmer yolk). Transfer the eggs to a bowl of ice water to cool. Shell the eggs and set aside.

3. Make the vinaigrette: In a small bowl, place the shallots, vinegar and a pinch of salt. Let shallots soften for 5 minutes. Stir in the Lusty Monk mustard to dissolve, then whisk in the olive oil to make a thick dressing. Season to taste with salt and pepper.

4. In a large stainless-steel soup pot bring 4 quarts of well-salted water to a rolling boil. Add the asparagus and cook for 3 to 5 minutes, until just done. Remove asparagus with a large strainer and spread out on a baking sheet lined with a clean kitchen towel. Asparagus may be served warm or at room temperature.

5. To serve, place asparagus on a platter or individual plates. Spoon the vinaigrette over the asparagus. Garnish with quartered eggs (or roughly chop the eggs if you prefer). Sprinkle with chives.

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