April 30, 2013
Food, Lusty Monk
Macaroni Salad w/ Lusty Monk Mustard
1 pound cups uncooked elbow macaroni
6 hard-cooked eggs, chopped
3 stalks celery, chopped
1 green or red bell pepper, chopped
4 cups real mayonnaise
3 Tablespoons Lusty Monk Alter Boy mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1. Bring a pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes, until tender. Drain, and set aside to cool.
2. In a large bowl, stir together the eggs, celery, and pepper.
3. In a small bowl, stir together the mayonnaise, mustard, pepper, salt and onion powder.
4. Combine in the bowl with the eggs and vegetables, and stir in macaroni until well blended.
5. Cover and chill for at least 1 hour before serving.
April 27, 2013
Whiskey Romeo won for the fourth time, paid $5.50, $2.90 and $2.60 as the 8-5 favorite.
April 21, 2013
It’s Saturday evening and you are bathed, shaved and dressed in your best skinny jeans and Lacoste shirt, and looking for that final touch that says you’re available and ready for action. Introducing Whiskey Cologne the end of the night scent in a bottle.
April 21, 2013
Just before noon, RCMP were called to a house near Earl Marriot Secondary School on North Bluff Road after reports two males were trying to break into a home. Police say the intruders fled by foot, forcing the school into a brief lockdown.
While officers were at the home, they discovered 8,000 cookies believed to contain marijuana.
“I’ve never seen anything like it before. It’s an unprecedented number of cookies,” she said. “It was a bit like a bakery in there. So it was surprising to me.”
White Rock RCMP Const. Janelle Shoihet said it was a shocking discovery.
A male and two females were arrested and charged with possession of a controlled substance for the purpose of trafficking.
April 18, 2013
Da Beers, Food, Lusty Monk, Morning Madness
Ingredients: measurements vary depending on number of peppers used, eyeball it.
Lusty Monk Burn in Hell mustard
1 Dark Beer
Combine goat cheese, diced chives and cheddar cheese and LustyMonk mustard.
Remove tops from the habs and seeds
Gently fill the habaneros with the cheese stuffing. Place in a bowl and toss in a bit of flour so the batter will stick.
Take some flour (how much? guesstimation) and toss with the dry seasonings
Add the dark beer of your choice. Mix until you come up with a pancake batter like consistency. Use about 1/3 of a the bottle – drink the rest
Dunk the habaneros into the batter.
Fry using vegetable or canola oil for 5-10 minutes, depending on desired crispiness.
April 16, 2013
Lusty Monk, Morning Madness
2 oz Tequila
1 oz Triple Sec
1 tsp horseradish
3 dashes Tabasco sauce
3 dashes Worcestershire sauce
dash of lime juice
3 dashes celery salt
3 dashes pepper
1 oz clam juice
1 tsp Lusty Monk Burn in Hell mustard
celery stalk for garnish
garnish with phickles pickles
coarse grained salt
Run a lime around the edge of a glass and then dunk the glass into a container of salt
Build the ingredients in a highball glass over ice cubes.
Top withV8 juice.
Mix well by pouring from one glass to another.
Garnish with Phickles Pickles, celery stalk and lime wedge.
April 14, 2013
Food, Lusty Monk
2 cups heavy cream
1 cup whole milk
1/2 teaspoon curry powder (preferably Madras)
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
6 large egg yolks
1 cup packed light brown sugar
6 tablespoons Lusty Monk Alter Boy mustard
Equipment: an ice cream maker
Bring cream, milk, curry powder, vanilla, and salt just to a boil in a heavy saucepan, stirring occasionally.
Meanwhile, whisk together yolks and brown sugar in a large metal bowl until thick and creamy. Add hot cream mixture in a slow stream, whisking constantly, and pour back into pan. Cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Remove from heat.
Pour custard through a fine-mesh sieve into a clean metal bowl and cool in an ice bath. Whisk in mustard, then continue to chill, stirring occasionally, until cold.
Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Mustard, Onion and Pretzel Bread Pudding
26 oz frozen soft pretzels
1 large yellow onions, sliced and caramelized
5 whole eggs
1 1/4 cup heavy cream
4 tablespoon Lusty Monk Original Sin mustard
2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Preheat oven to 350. Cut unbaked pretzels into large bites and put into a cooking spray coated 9×12 baking dish. Spread caramelized onion evenly over pretzel pieces. In a mixing bowl combine remaining ingredients and mix well. Pour over pretzels and onions and gently stir so all is coated. Bake in oven for about 45 minutes, until center is done.