Tailgating with @LustyMonk White Chili With Chicken

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Today’s tailgating recipe is courtesy of Singer/Songwriter Corey Koehler of course modified with Lusty Monk Mustard

Before you get to involved cooking grab some free tunes from Corey

White Chili with Chicken white chilli1

1 lb. dry white beans (large size beans) [do it right. Get dry beans and soak them overnight, no canned crap]
6 cups chicken broth, or vegetable broth or may use 3 cups of each)
2 teaspoons ground cumin
2 teaspoons dried oregano leaves
1 teaspoon cayenne (red) pepper
2 tablespoon Lusty Monk Burn in Hell mustard
2 large onions – diced
5 gloves of garlic – minced
2 cans diced green chilies (4.5 oz size)
1 8 oz pkg mushrooms (sliced) or may use 4 cups cooked chicken (diced) [I just use both]
1 cup sour cream
3 cups (12 oz) shredded Monterey Jack cheese
3 cups (12 oz) shredded cheddar cheese

Soak beans overnight in water. Drain and rinse well in morning. Simmer beans in browth (covered ot) for 2 hours or until soft. Do not drain. Saute’ onions, garlic, and chilies and add to beans along with spices, mushrooms/chicken. Simmer 30 minutes. Add sour cream and cheese. Stir well and serve!
** Vegetarian: Vegetable broth and mushrooms
For the record, it always tastes better the next day. So if you will be showing off your cooking skills, cook it a day early so it can get some fridge time.

The fourth annual Just For Men National Beard and Moustache Championships®

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The fourth annual Just For Men National Beard and Moustache Championships® organized by Beard Team USA® took place on September 7, 2013 in New Orleans, Louisiana at the House of Blues in the French Quarter. More than 150 contestants from the U.S., U.K. and Canada competed in 17 categories (winners list here and here).

Greg Anderson, a commercial photographer based in Las Vegas, was the official event photographer and he has uploaded an astounding 165-picture photo gallery on his Facebook page.

Here are my favorites I think I’ll strive for.

national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-1 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-2 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-3 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-4 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-5 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-6 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-14 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-15 national-beard-and-mustache-championships-2013-new-orleands-by-greg-anderson-16

Tailgating with @LustyMonk

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Roasted Sausage w/ Lusty Monk Mustard Vinaigrette

Serves 3 Slow-Roasted-Sausage1-650x433


3 Sausages
2 Tbsp Lard
1 large Onion, sliced
6 small Potatoes, cut into thin wedges
1 large handful, Spinach
Sea Salt, to taste

Mustard Vinaigrette:
1 pastured Egg Yolk
3 Tbsp Apple Cider Vinegar
2 Tbsp Lusty Monk Alter Boy Mustard
1/2 tsp fresh chopped Rosemary
1/2 cup Olive Oil
a pinch of Sea Salt


Preheat the oven to 350F
Heat a 12 inch cast iron pan over medium-high heat. Once warm add the lard, and once melted add the sausage, arranging them around the outer edge of the pan. Once browned on one side, flip and add the potatoes and onions in the middle.

Stir occasionally while sautéing for a few minutes.
Place the pan in the oven and continue to cook for about 10-12 minutes.
While the pan is in the oven, make the vinaigrette by whisking together the egg yolk, rosemary, vinegar, and mustard while slowly drizzling in the olive oil.
In the final few minutes of cooking, add the spinach and a sprinkle of sea salt.
Continue to cook until the spinach is wilted.
Remove from the oven and serve with a side of sauerkraut and mustard vinaigrette.

Black Beans and Corn 

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 4 fresh tomatoes, diced
• 1/2 cup red onion, chopped
• 1/2 cup cilantro, chopped
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1 tablespoon Lusty Monk mustard
• 1/4 teaspoon fresh ground pepper
• 2 dashes hot sauce
• In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper, mustard and hot sauce, and cook.  When done place in refrigerator and serve as salad.

Tailgating with @LustyMonk

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Deviled Eggsdeviled-eggs-new-1-787438
1 dozen hard-cooked eggs, peeled $
1/2 cup light mayonnaise $
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons sour cream
1 teaspoon Lusty Monk Original Sin
1/8 teaspoon salt

1. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact.
2. Mash together yolks, mayonnaise, and next 4 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. Cover and chill 1 hour before serving.
“The Pig Skin” Deviled Eggs: Prepare recipe as directed, stirring in 1 Tbsp. finely chopped green onion, 3 Tbsp. sweet pickle relish, and 1 tsp. Asian Sriracha hot chili sauce with mayonnaise in Step 2. Top eggs with pickled okra slices and chopped pork crackling strips.

White Heat Stovetop Baked Beanswhitebakedbeans
1 lb dry small white beans, such as cannellini beans (or 3 15-ounce cans of white beans)
1 white onion, chopped
2 garlic cloves, peeled and smashed
1 Tbsp Cilantro
1 teaspoon salt
1/4 cup molasses or Karo Corn Syrup
3 Tbsp apple cider vinegar
2 Tbsp Lusty Monk Original Sin Mustard
¼ teaspoon Momoun’s Hot Sauce, (or cayenne pepper if you don’t have Hot Sauce)
¼ teaspoon cumin pepper
1 teaspoon Pepper corn marinade
1 teaspoon Sweet Vidalia Onion dressing
1 teaspoon Phickles Pickles juice
1 slice raw thick-cut bacon
5 slices cooked thick-cut bacon, chopped
¼ red onion, finely chopped

1) If you are using canned beans, drain the beans, put them in a large pot and skip to step 4. Put dry beans in a large pot. Cover with water by 2 inches and refrigerate overnight. Alternatively, bring beans to a boil, remove from heat and let cool for an hour.

2) Drain the beans and rinse them. Add them to a large pot. Cover with 1 inch of chicken broth. Add garlic and chopped Onions, . Heat to a simmer and let cook for 1 to 2 hours, until beans are just tender. (Older beans will take longer to cook). Add boiling water to beans if they begin to look dry while cooking.

3) Remove onion, cloves, and bay leaf. Add 1 teaspoon of salt.
4) In a separate bowl, mix together the mustard, molasses or corn syrup, vinegar, hot sauce, marinade, dressing pickle juice and pepper. Add mixture to beans and stir to combine. Add one slice of raw bacon to the mix. Bring the beans to a simmer. Simmer over low heat for 30-40 minutes until thick. Remove bacon slice (if desired). Add more salt to taste. Bake in oven until desired.
Serve hot, topped with chopped red onions and crumbled bacon.

Beef ‘N’ Beerbeefandbeer
1 lb. Chuck steak or similar (diced)
1 packet of French Onion Soup mix
1 tablespoon brown sugar
2 tablespoon Lusty Monk Alter Boy
1 12oz can beer
Combine ingredients in the pot and cook slowly for 3 – 4 hours.

Bringing Home The Bacon

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Sometimes a google search will just freak you out!


Bratwurst & Kielbasa in a Knob Creek Rye Jalapeño Beer Broth

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Bratwurst & Kielbasa in a Knob Creek Rye Jalapeño Beer Broth
Created by Celebrity Chef Michael Symon
– 12 Bratwurst
– 2 Jalapeños Split
– 1 Red Onion Halved
– 2 Cloves of Garlic
– 1 Bay Leaf
– 2 Tablespoons of Your Favorite White Ale
– 8 oz. Knob Creek® Rye
1. Bring jalapeños, red onion, garlic, bay leaves white ale and Knob Creek® Rye to a boil in a large sauce pot
2. Remove broth from heat and add Bratwurst
3. Leave Bratwurst in liquid for from 15 minutes to one hour
4. Remove bratwurst and char on grill

Spreadable Beer

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spalmabileBeer drinkers rejoice – you can now eat beer on toast, or crepes or ice cream!
The invention is the result of a joint venture between two Italian companies.
Co-founder Emanuela Laurenzi explains how their longtime friend, a chocolate maker, inspired the project.
“It looked like Pietro Napoleone, the owner of the chocolate shop, was making fun of us telling us that it would be possible to eat beer and not only drink it and that it was just a matter of thickening it. So just like chemists, we started to experiment with different types of beers.” Emanuela Laurenzi said.
And the result? Two kinds of spreadable beer: one, critics say, is delicate and light, while the other has a more intense aroma and stronger taste.

“We created a cream made of beer by balancing every ingredient we used and also by knowing the reactions are made by mixing these ingredients: so we’ve created a product which is very smooth and creamy, resulting, as the name itself suggests, in a spreadable beer because it can be spread just like a chocolate cream.” Francesca Napoleone, Commercial Manager of Napopeone Chocolate Makers said.




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