Grilled Corn on the Cob with @LustyMonk Mustard

With the husks still on, soak the corn and kitchen twine in cold water. 2 to 3 hours is best, but an hour will do. Fully submerge the corn in the water.

 

Very carefully start to pull the husks back, leaf by leaf, taking care to keep them attached to the stem at the bottom of the ear. Once all of the husk is

pulled back, pull all of the corn silk off of the corn kernels and brush with mustard sauce, Carefully pull all of the husk leaves back up, one by one, around the corn cob (in the same position they were before you started peeling). Be sure that they are covering it well all the way around. Use the twine to tie them and hold husks in place. (of course you can buy a grill gizmo for this)
Grill the corn over medium heat with the lid closed. Cook each side until the husk is a crispy brown to slightly black. The insides are protected by the layers of husk and the ice water they soaked in, so don’t worry if they over cook too much. Rotate a quarter turn after about 5 minutes, when the husks are brown. Different ears may cook faster based on hot spots on your grill, so adjust based on the color of the husk. A pair of large tongs works best Rotate in quarter turns until each side is browned, then remove from the grill. The husks will help keep the corn warm, but don’t wait too long!

Mustard Sauce:

¼ cup Lusty Monk  mustard

1/2 stick of melted butter

2 tablespoons beer

.@LustyMonk Sweet Potato and Black Bean Salad

Sweet Potato and Black Bean Salad
Yield 6 servings

Ingredients

4 medium sweet potatoes, peeled and cubed
1 medium red onion, chopped
4 tablespoons olive oil
2 tablespoons Lusty Monk Original Sin mustard
2 medium jalapeños, seeded and roughly chopped
1 garlic clove
Juice of 2 medium limes
1 can black beans, rinsed and drained
1 can Corn
1 medium red bell pepper, finely chopped
1 teaspoon salt
Freshly ground black pepper
1/3 cup chopped cilantro

Instructions

Preheat oven to 400F. Coat a baking sheet with nonstick cooking spray.
Place sweet potatoes and onions on a baking sheet; drizzle with olive oil. Bake, turning occasionally, until edges brown, 30 to 40 minutes.
Simmer Beans and Corn in pot until cooked.
Place jalapenos, garlic, mustard and lime juice in a blender or food processor and process until blended.

Blue Cheese and @Lustymonk Mustard Dressing with Pretzel Crusted Chicken

Pretzel Crusted Chicken
1 pound boneless skinless chicken tenders (or 2 large breast, cut into tenders)
1 1/4 cups crushed thin pretzel twists
2 egg whites
1/4 cup Lusty Monk Alter Boy mustard
1 tablespoon honey
1 teaspoon seasoned salt

Blue Cheese and @Lustymonk Mustard Dressing
Ingredients
3 tablespoons rice vinegar
2 teaspoons Lusty Monk Alter Boy mustard
salt and pepper to taste
4 tablespoons olive oil (or canola oil)
4 tablespoons blue cheese
Container: small mixing bowl
Directions
Whisk together vinegar and mustard. Season to taste.
Add oil and blue cheese to vinegar and mustard, whisking all ingredients together. Stir until smooth.
Cover and refrigerate until ready to serve.

Salad
2 cups tiny twist pretzels (for the honey mustard roasted pretzel-croutons)
4-6 cup bib lettuce (or a mix of lettuce and spinach)
2 cups sliced strawberries
1 large avocado, diced
2 ounces feta cheese, crumbled
Instructions

Preheat the oven to 350 degrees F.
In a large bowl, combine the honey, mustard, egg white and whisk well. Toss the chicken in the honey mustard and set aside. Place the pretzels in a sealable plastic bag, seal, and finely crush through the bag with a meat mallet or other heavy utensil (or just carefully step on the bag). Spread the mixture out on a large plate or in a large dish. Spray a baking sheet with nonstick spray. Remove one piece of chicken at a time from the mustard. Place in the pretzels crumb bag and use your fist to pound the pretzels onto the chicken. Place on the prepared baking sheet and repeat with remaining chicken. Mist the tops of the pretzel crusted chicken with nonstick spray. Bake in the oven for about 20-25 minutes, flipping chicken halfway through baking, until the chicken is cooked through. Remove from the oven and serve with the salad.
While the chicken cooks combine all the ingredients for the dressing in a small bowl. Whisk well and adjust seasoning to taste.
Remove a few tablespoons  of the dressing and place in a medium size mixing bowl. Toss the whole pretzels with the dressing an place on a parchment or silpat lined baking sheet. Place in the oven with chicken for 10-15 minutes or until the pretzels have turned golden brown, flipping halfway through Remove from the oven, let cool 5 minutes and then transfer to a bowl.
In a large bowl toss the lettuce, spinach, strawberries and avocado together. Plate the salad and top each plate with a sliced piece of chicken, roasted mustard pretzels and feta cheese. Drizzle with more dressing.

Don’t talk to me while I’m drinking

Girl drinks beer through ear

She don’t lie, She don’t lie Coca Beer

A Bolivian brewer has come up with an innovative solution for quenching thirst and coping with altitude sickness: coca beer, based on the same leaf used to make cocaine.
The beer in question is called Ch’ama, or “Strength” in the Aymara language of the Lake Titicaca area natives. It is made from malt, yeast, hops and soaked coca leaves, with no additives or preservatives.

The beer is in demand among tourists “who want to try something new,” said Alejandra Orihuela, owner of a bar named K’umara (“Healthy” in Aymara).
She said that a group of German and American tourists liked it so much they came by several times a day for their coca beer, “as if it were breakfast and lunch.”
Coca beer has been produced since 2011 by Cerveceria Vicos, a brewery based in the southeastern city of Sucre.
“This is a highly fermented white beer with five percent alcohol content, unfiltered, unpasteurized, and has the moderate aroma, color and flavor of coca leaf and hops,” Vicos owner and manager Victor Escobar said.
He claims the beverage is an “energizing” tonic.

To produce Ch’ama coca beer, Escobar first soaks coca leaves in water, then adds malted barley and hops until the mix reaches its proper consistency. After a 20-day fermentation process, the concoction is bottled.

Cerveceria Vicos is a small brewery, producing 10 hectoliters of coca beer a day.

Retail prices vary, but Ch’ama beer sells for up to $3.60 per bottle. It is sold in Bolivia and towns just across the borders with Peru and Chile.
Read more: 

Brussels Sprouts with @LustyMonk Alter Boy Mustard

Brussels Sprouts with Lusty Monk

Ingredients:
1 lb fresh brussels sprouts
Half can Chicken broth
2 Tbsp Lusty Monk Alter Boy mustard
1 Tbsp Mayo
2-3 Tbsp butter
3 Cloves garlic
1 teaspoon onion flakes
1 teaspoon Sriracha
Salt and Pepper

Directions:
1) Remove any ragged or old-looking outer leaves on the brussels sprouts and discard. Parboil the brussels sprouts (or steam them) for 3 minutes or until just tender. They should be almost cooked all the way through Strain the hot water and place the sprouts in a bowl of ice water, this will keep their color bright green. Cut the sprouts into halves.
2) Heat broth in a large sauté pan on medium heat. Add the mayo, mustard and Sriracha cook until translucent, about 4-5 minutes. Place brussel sprouts in medium baking dish add 2-3 Tbsp butter and the brussels sprouts halves add broth, sprinkle onion flakes, and on top garlic Salt and pepper to taste, while the brussels sprouts are cooking. Do not overcook! Overcooked brussels sprouts are bitter and are the main reason why some people don’t like them.
3) Remove the pan from the oven, Add salt and pepper to taste. Place in serving dish. Optional garnish with toasted almonds.
Serves 6-8.

Recipe by my Niece Heather

Cinco de Mayo with a heavy dose of @LustyMonk

Breakfast

The Bloody Lusty Monk Maria

Ingredients:

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

V8 juice

celery stalk for garnish

pickle slice for garnish

coarse grained salt

Preparation:

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 Pickle, celery stalk and lime wedge.

 

Ducth Oven Burrito Breakfast
Ingredients:

• 1 lb sausage (pork, turkey or ground beef)
• 1 medium onion, minced
• 2 Tbs Olive oil, optional
• 1 clove garlic, minced
• 1 bell pepper, diced
• 12 eggs, beaten
• 1 jar salsa
• 2 Tbs Lusty Monk Burn In Hell Mustard
• 6 Burrito Shells
1. Brown sausage drain fat, saving 2 TBS. Stir in onion, garlic, pepper, sauté with sausage.
2. Add eggs, mustard and sausage fat, cook together until eggs are scrambled.
3. Spoon on to Burrito Shell top with salsa to taste.
Hints:
Brown sausage and sauté garlic onions and peppers in advance refrigerate or freeze in Ziploc bags.
Add 2 TBS of Olive Oil when cooking in camp in lieu of sausage fat. This will save time and reduce the sausage fat that will need to dispose of.

 

Lunch

Taco Pie 

 

Ingredients:

1-1/2 lb ground beef
cumin and curry to taste
1 chopped onion
1 med jar Taco sauce
1 can whole green chillies
1 small can black olives
1 small can Mexican corn
1 can (8 oz) tomato puree
3 tbls Lusty Monk Burn In Hell
Sprigs of fresh cilantro
4 lg corn tortillas
1 8 oz pkg shredded cheddar cheese
1 8 oz pkg shredded Monterey Jack Cheese

Brown ground beef with onion, curry and cumin, drain. Combine taco sauce, corn, tomato puree, chillies and mustard simmer until cooked. Place 2 tortilla shells in Dutch oven or large frying pan. Place 1/2 of ground beef on top, pour 1/2 sauce over top sprinkle with cheese and cilantro. Place 2 more tortilla shells on top and place in rest of beef and pour remaining taco sauce on top sprinkle with cheese and cilantro. Cover and bake until cheese is melted. Serve with dollop of sour cream. Variations: Add chopped mushrooms or tomatoes to meat.

Dinner

Mexican Stew

Ingredients:

1/2 tablespoon oil, lard, or shortening
1 1/2 pounds cubed sirloin (You can use “stew meat” but sirloin has mad flavor)
1 tablespoon of flour
1 onion chopped
1 bell pepper chopped
1 cup of sliced carrots
1 cup of cubed potato
2 fresh jalapeños (Don’t forget to strip the membranes and seeds out otherwise they burn twice!)
2 tomatoes chopped
1 can stewed tomatoes (not drained)
1/2 teaspoon chili powders
1/2 teaspoon ground cumin
1 clove garlic, minced
3 Tbls Lusty Monk Burn In Hell mustard
salt and pepper to taste
1 to 3 cups of water

Put the meat and your choice of fat in to a large iron skillet and brown the meat over high heat while sprinkling with the tablespoon of flour.
Turn the heat down to medium-high and add the chopped onion and bell pepper and cook until the onion is translucent.
Toss everything else in the skillet with enough water to not quite cover everything and reduce to a simmer for 1 to 1.5 hours adding water as necessary.
If the sauce isn’t thick enough add some corn starch to thicken.
Serve in bowl with dollop of sour cream and sliced avocado.