The Bloody Lusty Monk Maria

Bar Manager Mitch of Topper’s - Nantucket, MA

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


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

• 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.
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.



Taco Pie Easy-Baked-Taco-Pie-55535



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.


Mexican StewGreenChileStewTopWeb


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.