Easter Dinner with @LustyMonk

Baked Ham with Maple-Lusty Monk Mustard Glaze
Ingredients
1 cooked, bone-in half ham (about 7 to 8 lbs.)
15 whole cloves
1/4 cup dark brown sugar
1/4 cup maple syrup
2 tablespoons Lusty Monk Alter Boy mustard
Preparation
1. Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.

2. While ham is baking, make the glaze: In a medium bowl, combine brown sugar, maple syrup, and mustard. Whisk until smooth. When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned. Yield: Makes 8 to 10 servings

Total:2 Hours, 30 Minutes

 

Scalloped Potatoes & Brussel Sprouts
Ingredients
4 medium sized russet potatoes, peeled and shredded (using a box grater or Cuisinart with the grater disc)
1 lb brussel sprouts, ends cut off and sliced very thinly (using a knife, box grater, mandolin, or Cuisinart with slicer disc)
2 large shallots or 1 small yellow onion, finely diced (optional).
1 ham steak, cubed and fried up (optional, omit if you want to make this dish vegetarian)

One 8-oz package sharp cheddar cheese, grated
One 8-oz package of swiss cheese, grated
1/4 cup grated parmesan cheese*
3 cups milk
4 Tbsp Butter
3 Tbsp Flour
1 – 1.5 tsp salt (use less if adding ham)
1/2 tsp black pepper
1 Tbsp Lusty Monk Alter Boy mustard

Directions
1. Grate all the cheese and put it in a bowl.
2. Grate the brussel sprouts and potatoes.
3. Melt butter in a large pot. Add shallots and saute on medium heat until translucent (about 5 minutes).
4. Add flour and integrate into the butter and shallots. Cook until the flour’s color is a light toasty brown.
5. Add milk, salt, pepper, and mustard. Heat it until it begins to bubble and thicken. Be sure to stir frequently so the milk doesn’t burn. Make sure the heat is medium to medium low.
6. Stir in the cheese and let it melt. Remove from heat then add the shredded potatoes and brussel sprouts.
7. Distribute the mixture into 6 large ramekins or put it in a large casserole dish if you don’t have ramekins
8. Bake in an 400 F oven for 30-45 minutes until potatoes are done. The top will get all golden, crunchy, and delicious.

 

Lusty Monk Mustard Coleslaw 
Ingredients
3 tablespoons Lusty Monk Burn In Hell mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar ( or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt ( kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces ( for about 4 cups finely chopped)
1 medium carrot, peeled
Directions
Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
Finely grate carrot by hand or use shredding disk of food processor.
Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.

Bacon Wrapped Caramelized @LustyMonk Asparagus

1-½ Tablespoon Olive Oil
½ Tablespoons Toasted Sesame Oil
1-½ Tablespoon Brown Sugar
1-½ Tablespoon Lusty Monk Alter Boy Honey Mustard
1 clove Garlic, Minced Or Pressed
1 bunch Of Asparagus, About 20-25 Spears, Woody Stems Removed
4 slices Thick Cut Bacon
½ Tablespoons Sesame Seeds

Preheat oven to 400ºF. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the rack with nonstick spray. In a small bowl, whisk together oils, brown sugar, garlic and mustard. Set aside.
Bunch together 5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place on the wire rack seam-side down and repeat. Using a pastry brush, or a spoon brush the spears thoroughly with the mixture. Give each bundle a hefty sprinkle of sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.

Iron Maiden to launch its own beer

Iron Maiden and Robinsons, a 175-year-old family-owned U.K. brewery, plan to release Trooper in May.
The label features the band’s mascot — a demon-faced monster named Eddie — wearing an English soldier’s traditional red coat and waving a Union Jack.
In a video posted on the band’s web site, Iron Maiden front man Bruce Dickinson said they wanted to “put something suitably patriotic” on the label, so the 1983 song The Trooper, about a British warrior, “leapt out and grabbed us straight away.”

Salty Old Beer

A shipwrecked beer that is about 170 years old found at the bottom of the Baltic Sea has been salvaged and analyzed and will be reproduced using modern industrial techniques.

 

The five bottles of beer, which are amongst the oldest preserved beers in the world, were salvaged in 2010 from a shipwreck that is believed to have sunk in the Åland archipelago southwest of Finland in the 1840s. The darkness inside the wreck and the low temperatures found on the seabed 50 m (164 ft) below the surface provided the perfect storage conditions, while the pressure inside the bottles kept the salt water from leaking in through the cork.

All finds from the shipwreck belong to the Government of Åland, an autonomous region of Finland, which has decided that part of the profits from sales of the beer will go to charitable causes. These include marine archeological work and environmental measures to improve the water quality of the seas.

The shipwreck beer is set to go into production later this year with beer connoisseurs able to try it in June 2014.

 

(Photo: Augusto Mendes, Ålands Landskapsregering)

Girl Scout Cookie Beer

Released last friday by Cevercería de MateVeza in San Francisco’s Mission district owners Jim Woods and Matt Coelho’s offered Girl Scout Cookies-inspired beers.
There aren’t any real cookies in the five beers (nor any real Girl Scouts), but the brewing duo echoed the flavors of the nostalgic treats in peppermint porter (Thin Mints), peanut butter cream ale (Do-si-dos), shortbread golden ale (Trefoils), salted chocolate stout with peanut butter (Peanut Butter Patties), and a Belgian dubbel with coconut and cocoa nibs (Samoas). The beers were available for one day or until they ran out since there’s only one keg of each beer

In a lengthy interview with the San Francisco Brewers Guild, Woods said that the Samoa beer was the most challenging, flavor-wise — they eventually settled on roasting their own coconut and using chocolate nibs instead of cocoa powder. They also spent time on homebrewing forums to discover ingredients like PB2, a peanut butter powder without the oil.

Sweet Black Beans with @LustyMonk #CXCW

Sweet Black Baked Beans 
Black Beans, 30 oz (2 cans) or
Onion, dried minced, 2 tbsp
Cloves garlic, finely chopped
Lusty Monk Alter Boy Mustard, 1/4th of a cup at the most
Ketchup, 6 tbsp at the most or your favorite barbecue sauce
Liquid Smoke, 2 tsp
Maple Flavor Sugar Free Syrup, 1/4th of a cup
Brown sugar, unpacked 1/4th of a cup

Directions

1. Preheat oven to 375 degrees
2. Drain and rinse ONE can of the black beans. Add to a glass dish with second can of black beans (this will help with the consistency).
3. Mix in the other ingredients.
4. Bake uncovered in oven until bubbling and to your desired thickness. Usually 30-45 minutes at 375. Maybe 30 minutes if cooked at 400 degrees.

Serving Size: 6 servings: between 1/2 cup to 1 cup depending on consistency

Number of Servings: 6

Crispy Dogs with @LustyMonk mustard, bacon-jalapeño dipping sauce #CXCW

Crispy dogs with Lusty Monk mustard, bacon-jalapeño dipping sauce 

Ingredients for the bacon-jalapeño dipping sauce:
1/4 cup Lusty Monk Orignal Sin Mustard
1/2 cup mayonnaise
4 slices cooked bacon, diced
1 jalapeño, seeds and stem removed, diced
1 clove garlic, finely minced
1 teaspoon chopped cilantro
Salt to taste

Ingredients for the crispy dogs:
8 corn tortillas
8 hot dogs
4 ounces of cheddar cheese, cut into 16 sticks
Toothpicks
Oil for frying
Salsa for serving

Method:
To make the bacon-jalapeño dipping sauce, mix together the mustard, mayonnaise, bacon, jalapeño, garlic and cilantro. Add salt to taste and refrigerate while making the crispy dogs.

To heat up the tortillas, wrap them in foil and place in an oven set at 350 degrees for 10 minutes. (Alternatively, you can wrap the tortillas in a paper towel and microwave for 30 seconds.)

While the tortillas are heating, take each hot dog and make an incision down the center, lengthwise, making sure to not cut it all the way through. Stuff each split hot dog with 2 slices of the cheese.

When the tortillas are soft, place a cheese-stuffed hot dog in the center of the tortilla, roll to wrap and secure with toothpicks. In a heavy skillet, heat up 1 inch of oil to 350 degrees. Line a plate with paper towels. With a spatula, slide the tortilla-wrapped hot dogs into the oil and fry for about 30 seconds on each side or until crisp and lightly browned. Remove from the oil and drain on the paper-towel-lined plate.

Serve warm with bacon-jalapeño dipping sauce and salsa.

Yield: 2-4 servings

Tacos, Burritos, and @LustyMonk – Perfect Together

Beer Battered Fish Tacos with Chipotle Slaw

Chipotle Slaw

1/4 cup red wine vinegar
2 tsp honey
Juice of 1/2 lime
1/2 tsp chipotle puree or chopped chipotle in adobo sauce
1 tsp Lusty Monk Orignal Sin mustard
2 tsp olive oil
1 tsp mayonnaise
1/4 tsp celery seed
Salt and Pepper, to taste
3 cups cabbage, thinly sliced (or slaw mix)

In a large bowl, whisk together red wine, honey, lime juice, chipotle puree, mustard, olive oil, mayonnaise, celery seed, salt and pepper. Add thinly sliced cabbage and toss to combine. Set aside to marinate.

Beer Battered Fish

8 Talapia filets, cut into strips (or white fish of choice)
1 cup flour, plus more for dusting fish
2 tsp baking powder
1 3/4 tsp salt
1/2 tsp garlic powder
1 tsp sugar
1 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne
1/8 tsp pepper
1 1/4 – 1 3/4 cup beer
1 tbsp olive oil

Heat 2-3 inches of vegetable oil in a heavy pot, or use a deep fryer, to 325 degrees.

In a medium size bowl, mix together flour and next 8 ingredients. Stir in beer and olive oil until blended. Batter should be a little bit thinner than pancake batter. In a separate bowl, add enough flour for dusting fish.

Dust fillets with flour and then dip in batter, letting excess drip off. Gently lay into hot oil (don’t over crowd) and fry for 3-4 minutes, until golden brown. If doing more of a shallow fry, turn fillets over during cooking. Remove to a paper towel lined plate to drain.

Nestle them in Taco Shell heap on slaw.

Spicy Black Bean Burritos 

Ingredients

1 clove garlic
2 (15 ounce) cans black beans; drain, rinse and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons Lusty Monk Burn In Hell Mustard
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon red pepper
1/4 teaspoon paprika
1/2 cup chunky salsa
1/2 green or red pepper, chopped
1 onion, chopped
1 cup Minute brown rice, uncooked (instant rice)
flour tortillas (at least 20)

Directions:

First, you make the black bean hummus to spread in the inside:

Mince garlic in the bowl of a food processor (or blender). Add 1 can of black beans, 2 tablespoons reserved liquid, lemon juice, mustard, cumin, salt, red pepper, and paprika; process until smooth, scraping down the sides as needed. Add additional liquid to taste.

Second, you make the burrito filling:

Mix beans, salsa, onion and green/red pepper in saucepan. Stir in 1 cup water. Bring to boil on medium-high heat.

Stir in rice. Reduce heat to medium-low; cover. Cook 5 minutes. Remove from heat; stir. Let stand, covered, 5 minutes.

Last, you put it all together. Spread the hummus in the inside center of the shell of the tortillas. Spoon in the mixture and roll up.

Heat in the oven for 5 minutes or until the she’ll starts to stiffen. Then take them out and wrap them in foil. You can freeze them easily then cook them in the oven for 25 minutes at 350 without defrosting them. If you don’t freeze them, just cook them for ten minutes. Cook them in the foil so that the shells stay soft. Don’t forget guacamole.

Serves: 20

Preparation time: 20 minutes

Preparation time: 30 min.