Thanksgiving Turkey and Stuffing
18 lb Turkey, (18 to 20)
Salt & pepper, to taste
2 tbl Garlic powder
4 x Yellow onions, diced
2 can Whole berry cranberry sauce
1 cup Orange marmalade
1 x 12 oz. bottle soy sauce
1/2 cup light brown sugar
1/4 cup Lusty Monk Alter Boy Mustard
1 cup Water, juice of two oranges
1 Handful mixed fresh herbs (sage, rosemary, parsley etc.) Clean the turkey well and dry completely. Season the entire bird with salt, pepper and the garlic powder. Spray a large roasting pan (preferably one with a lid…or you can use aluminum foil) and the inside of the lid with non-stick cooking spray. Place the onions on the bottom of the roasting pan. Set the seasoned turkey on top of the onions.
In a large mixing bowl, whisk together the cranberry sauce, brown sugar marmalade, teriyaki sauce, honey, soy sauce, mustard, the juice from the oranges and the water until well blended. (Stuff the juiced orange rinds inside the cavity of the turkey for moisture!) Pour the mixture over the turkey.
Place the fresh herbs on top of the turkey. Tightly secure the lid or cover the pan with heavy-duty aluminum foil. Be sure to cover tightly to keep any steam from escaping the pan.
Roast the turkey at 425 for 3 hours. Do not open the lid during cooking! After 3 hours of cooking, reduce the oven temperature to 350 and remove the lid or foil from the pan. Also, remove the herbs from the top of the turkey and discard. Continue roasting the turkey, uncovered, for about 30 minutes more or until the turkey is golden and cooked through completely. (To test doneness: the meat between the leg and thigh, when pierced with a fork shows clear juices escaping.)
Allow the turkey to rest 20 minutes before carving.
12 cups cubed (1/2-inch) Italian or French bread
5 tablespoons olive oil, divided
4 tablespoons margarine
4 medium cloves garlic, peeled and forced through a press
1 medium onion, peeled and finely chopped
2 medium ribs celery, finely chopped
4 hot Italian turkey sausages
4 tablespoons Lusty Monk Alter Boy Mustard (Dijon)
1/2 cup toasted pecans
2/3 cup finely chopped prunes
1/4 cup minced parsley
Grated peel of 1 orange
1 tablespoon dried sage leaves, crumbled
3/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup chicken broth
1. To prepare the stuffing: Prepare the bread cubes. Combine 4 tablespoons olive oil, the margarine and garlic. Pour over the bread cubes and mix well to coat. Spread on 2 baking sheets and toast in a preheated 325-degree oven about 30 minutes, until golden. Cool. (This can be done 48 hours in advance; store in a sealable plastic bag.)
2. In a skillet heat the remaining tablespoon olive oil; saute the onion and celery 10 minutes. Cool. Place the turkey sausage in a skillet and cover with water. Bring to a boil, reduce the heat and simmer 12 minutes, until cooked through. Cool the sausage and slice thinly. (Both the vegetables and sausage can be prepared 24 hours in advance; store separately in refrigeration.)
Sweet Potato & Lusty Monk Mustard Mash
4 large sweet potatoes
220ml double cream
¼ Lb Bacon
6 level teaspoons of Lusty Monk Original Sin Mustard
Juice of 2 Lemons
Peel the sweet potatoes and cut them into large cubes.
Boil them for 15 minutes in salted water until they are just tender but not soft.
Drain, and transfer to a blender and add the cream. Blend for about 30 seconds until you have a smooth mixture.
Return the potatoes to the pan and stir in the Lusty Monk Original Sin Mustard, crumbled bacon, warm through and add the lemon juice.
Lusty Monk Green Bean Casserole
32 ounces fresh cut green beans
2 cans condensed cream of mushroom soup, undiluted
1 can sliced water chestnuts, drained
1 cup 2% milk
6 bacon strips, cooked and crumbled
1 large onion diced
6oz chopped mushrooms
1 teaspoon pepper
1/8 teaspoon cumin
1/8 teaspoon paprika
4 tbls Lusty Monk Burn in Hell Mustard
4 ounces process cheese (Velveeta), cubed
1 can (2.8 ounces) French-fried onions
In a 4-qt. slow cooker, combine the green beans, soup, water chestnuts, milk, bacon, mushrooms, onion, pepper, cumin, paprika and mustard. Cover and cook on low for 5-6 hours or until beans are tender; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Sprinkle with French-fried onions. Yield: 10 servings.
Baked Acorn Squash with Mustard and Honey
6 acorn squash, about 1 1/2 pounds each, stems cut off
12 tablespoons unsalted butter, softened
8 tablespoons Lusty Monk Alter Boy mustard
10 tablespoons honey
6 teaspoons brandy
Sea salt and freshly ground black pepper
Preheat the oven to 375 degrees F.
Set the squash on its side and, with a large knife, cut in half vertically.
Trim a piece off the bottom of each squash half so they will lie flat in the pan. Scrape out the seeds and stringy membranes with a large spoon. Place cavity side up in a large roasting pan.
Mix the butter, mustard, and honey in a small bowl until blended. Fill each squash cavity with 2 tablespoons of the butter mixture. Season with salt and pepper. Bake until the squash is very tender, 1 to 1 1/2 hours.
Lusty Monk Broccoli Pie
2 10 oz pkg Chopped Broccoli
3 c Shredded Cheddar Cheese
1 carton (15 ounces) ricotta cheese
1/3 cup grated Parmesan cheese
2 tbls Lusty Monk Alter Boy mustard
1 large chopped onion
1 1/3 c milk
3/4 c Bisquick
3/4 tsp Salt
1/4 tsp white pepper
Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie plate.
In a large bowl, combine baking mix, eggs, and milk. Mix until smooth. Stir in broccoli, onion, mustard and cheese. Pour mixture into pie plate. (save some cheddar cheese for topping)
Bake in preheated oven for 25 to 30 minutes, until golden brown. Top with remaining cheese and return to oven just until cheese is melted. Serve hot.
Brussels Sprouts with Lusty Monk
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
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.
Tangy and Hot Lusty Monk Coleslaw
3 tablespoons Lusty Monk Alter Boy mustard
3 tablespoons sugar
3 tablespoons distilled white vinegar (or more)
3 tablespoons vegetable oil
1 tablespoon hot sauce, such as Texas Pete
coarse salt (kosher or sea)
fresh ground black pepper
1/2 large green cabbage, cored and cut into 1-inch pieces (for about 4 cups finely chopped)
1 medium carrot, peeled
1 Place mustard and sugar in a non-reactive mixing bowl and whisk to mix. Gradually whisk in vinegar, oil and hot sauce. Season with salt and pepper to taste; the dressing should be highly seasoned. Set dressing aside.
2 Finely chop cabbage in a food processor fitted with a metal chopping blade, running the machine in short bursts; this is a chopped, not a shredded, slaw. Work in several batches so as not to overcrowd processor bowl.
3 Finely grate carrot by hand or use shredding disk of food processor.
4 Add cabbage and carrot to dressing and toss to mix. Taste for seasoning, adding more salt and vinegar as necessary.
5 The slaw tastes best served within a few hours of being made but can be refrigerated, covered, for a day or two.
Decadent Lusty Monk Deviled Eggs
6 large eggs
12 small romaine lettuce leaves
2 to 3 tablespoons mayonnaise
2 teaspoons Lusty Monk Alter Boy mustard
1/4 teaspoon Worcestershire sauce, optional
1/2 teaspoon lemon juice
2 tablespoons chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon olive oil
1 anchovy fillet, minced
1 small clove garlic, minced
1/4 teaspoon grated lemon zest
1/4 cup panko bread crumbs
2 tablespoons freshly grated Parmesan cheese or more, to taste
Place eggs in a saucepan and cover with water. Bring to a boil over high heat. Once water begins to boil, reduce heat to medium-low and simmer eggs for exactly 10 minutes. Drain eggs and cover with cold water. This will help the eggs chill more quickly.
Arrange 12 small lettuce leaves on a serving platter. Carefully peel eggs and cut in half lengthwise. Remove yolks and place them in a small bowl. Arrange egg whites on lettuce. Mash yolks with mayonnaise, LustyMonk mustard, Worcestershire (if using), lemon juice and 1 tablespoon parsley until smooth. Season generously with salt and freshly ground black pepper. Set filling aside.
In a small skillet, heat olive oil over medium heat. Add anchovy and garlic, and cook, stirring until anchovy begins to dissolve into oil, about 1 minute. Add lemon zest and bread crumbs, and sauté them until golden, about 2 to 3 minutes. Stir in Parmesan , then aside.
When you’re ready to serve eggs, spoon yolk mixture into cavities of egg whites, mounding it slightly in the center. Sprinkle each egg with some of the crumb mixture (about 1 teaspoon), allowing some to spill onto the lettuce cups. Garnish with remaining chopped parsley and serve.
Bacon Beer Cornbread
6 slices thick-cut bacon, chopped
1 1/2 cups finely ground cornmeal
1 1/2 cups whole wheat pastry flour
2 tablespoons sugar
1 1/2 tablespoons baking powder
3/4 teaspoon salt
3 large eggs
1 cup of your favorite beer
1/2 cup milk
1/3 cup sour cream
1/2 cup unsalted butter, melted
Makes 1 loaf> Preheat oven to 375 degrees F. Spray a loaf pan (mine is 10x5x3) with non-stick spray. Heat a skillet oven medium heat and add chopped bacon. Stir and cook until crispy and fat is rendered, then remove with a slotted spoon and drain on a paper towel. Turn off heat but don’t discard bacon fat.
In a large bowl, mix together cornmeal, flour, sugar, baking powder and salt. In a small bowl, whisk together milk and eggs. Add milk and eggs to dry ingredients, mixing until combined, then add in sour cream and beer. Mix and add in butter and leftover bacon fat, mixing until batter is somewhat smooth but just combined. Fold in bacon. Pour batter in loaf pan, then place pan on a baking sheet and bake for 30-35 minutes, or until top is golden. Let cool for 20-30 minutes, then remove from the pan and slice.
LustyMonk Mustard Ice Cream w/ Pretzel Bread Pudding
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: 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.
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.
Eat well and loosen thy belt.