Rosemary Roast Chicken w/ @LustyMonk Mustard

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rosmarychickenAnother recipe from our friend and music blogger @magearwig at Bucket Full of Nails

Rosemary Roast Chicken w/Lusty Monk Mustard

Lemon (1) juiced
1 tsp minced garlic
3 tsp Lusty Monk Original Sin Mustard
2 bone-in chicken breast halves
2 chicken legs
2 bone-in chicken thighs
2 Tbsp chopped fresh rosemary

Pour the lemon juice, garlic and Lusty Monk into a baking dish. Add the chicken and coat with the marinade. Season with salt, pepper and rosemary. Cover and refrigerate for one hour, turning the chicken once.

Head oven to 400F.

Remove chicken from refrigerator, turning chicken skin side up. Let sit at room temperature for 30 minutes.

Cook chicken until skin is browned (approximately 50 minutes).

Scrape the bits from the bottom of the baking dish and mix with cooking juice. Spoon over chicken pieces and serve.

(Pair with rice or couscous)



Dark Beer and @LustyMonk Mustard Glazed Wings

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beerglazedwingsDark Beer and LustyMonk Mustard Glazed Wings

Servings:12 wings
1 tablespoon unsalted butter
1 clove garlic, minced
2 tablespoons Lusty Monk Original Sin Mustard
1 1-inch piece ginger root, peeled and smashed
1 bottle dark beer
2 tablespoons tamarind chutney (available at any Indian or Middle Eastern grocery)
1 teaspoon agave nectar
kosher salt
6 chicken wings, separated at the joint (12 total pieces)
1 tablespoon canola oil
a few dashes hot sauce
1. Melt the butter in a small saucepan over medium heat and sauté the garlic and smashed ginger until fragrant, 2-3 minutes, stirring frequently.
2. Add the tamarind, agave nectar, mustard and hot sauce stir to cook completely, then slowly add the beer to prevent it from foaming over.
3. Bring to a light boil, then lower to a simmer and cook until reduced by half or until the glaze coats the back of a spoon.
4. Season the chicken wings lightly with Kosher salt.
5. Heat the canola oil in a large non-stick skillet over medium high heat and brown the chicken wings for 8-10 minutes, turning once.
6. Preheat the oven to 190C, then transfer the wings to a foil-lined baking sheet.
7. Use a basting brush to apply a thick layer of glaze to the wings, then bake for 10 minutes, glaze again and bake for another 10 minutes.

Pistachio and @LustyMonk Mustard Salmon

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pistachio salmonPistachio- Lusty Monk Mustard Salmon
Adapted from Pistachio-Crusted Honey Mustard Salmon, The Shrinking Chef

3 tbsp. honey
3 tbsp. Lusty Monk Alter Boy mustard
1 tsp. fresh lemon juice
3/4 lb. salmon fillet, skin removed, cut into two pieces
1/2 cup roasted, shelled pistachios (preferably unsalted)
1/2 tsp. dried oregano
Salt and freshly ground black pepper, to taste
1. Preheat oven to 400 F.

2. In a shallow bowl, combine the honey, mustard and lemon juice. Add the salmon fillets and turn to coat.

3. Chop the pistachios to a coarse crumb. Combine with the oregano, salt and pepper and transfer to a plate. Dip each honey-mustard pieces of salmon in the pistachios, pressing down gently to coat, and transfer the salmon piece to a baking dish. Spoon any remaining pistachios over the fillets.

4. Bake salmon until fish flakes with a fork and is the desired doneness, about 20 to 25 minutes.

Wine-Braised Mustard Greens
2 tbsp. olive oil
1 bunch mustard greens, stems removed and greens cut into 2-inch wide pieces
4 garlic cloves, minced
Seasoned salt, to taste
1/3 cup dry white wine (such as sauvignon blanc)
1 tbsp. white balsamic vinegar
1. Heat olive in a steep-sided skillet over medium-high heat. Add greens and garlic and sauté until the greens are wilted, about 5 minutes. Add the wine, stir to combine, cover and reduce heat to medium-low. Simmer greens until tender, about 10 minutes.

2. Remove lid and continue to cook if there is excess moisture in the pan (greens shouldn’t be completely dry, but you don’t want them swimming either). Turn off the heat, add the white balsamic vinegar and stir to combine.

Black Label Whiskey Beef Jerky

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Black Label Whiskey Beef Jerky ($7)

Black Label jerky is made with premium whiskey to capture the sweet, oaky burn of this classic drink.

Ingredients: Beef, Brown Sugar, Whiskey, Soy Sauce (Water, Wheat, Soybeans, Salt), Apple Cider Vinegar, Worcestershire Sauce (Water, High Fructose Corn Syrup, Distilled Vinegar, Worcestershire Sauce Base (Distilled Vinegar, Molasses, Corn Syrup, Water, Salt, Caramel Color, Garlic Powder, Sugar, Spices, Tamarind, Natural Flavor, Sulfiting Agent), Salt, Citric Acid), Lemon Juice, Liquid Smoke, Spices.


Whiskey on the Rocks with Chilling Rocks

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whiskey-chilling-rocksThe end of melted water in your whiskey is here, these chilling rocks will keep any drink cool for hours, and do it in style.

Those of you who are connoisseurs of the finer whiskies are keenly aware how refrigerated ice can change the taste of any fine liquor. Most refrigeration units pick up the smells and taste from other refrigerated food. This foul taste can be transferred whether you are drinking a glass of water or even a fine whiskey. By using the Whiskey Chilling Rocks instead of refrigerated ice, you can stabilize the fine taste and fully enjoy the whiskey for which you have probably paid a few pretty pennies.

These Whiskey Chilling Rocks are made from 100% pure soapstone cubes and will not leave any aftertaste. Get your own set of 10 cubes today!

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