Lusty Hunter Venison Chili

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Your hunter spent the better part of the season traipsing through the woods, scented to smell like a doe in heat. Hours spent hugging a tree from 15 feet in the air, bladder expanded like a helium baloon waiting for that perfect shot to bring home the bacon. Now it’s time to reep the rewards of a suceesful hunt with the ultimate chili, quite possibly the only chili recipe you’ll ever use again. This is a pants unbuttoned, gourmandizing extravaganza feast.

10 slices maple bacon
3 lbs. coarsely ground venison
2 large onions, diced
2 large green bell peppers, seeded and chopped
2 jalapeno peppers, seeded and chopped
2 cherry peppers, seeded and chopped
6 cloves garlic, minced
1/2 cup chili powder
2 tbsp. paprika
1 tbsp. ground cumin
1 tsp. dried oregano
2 tsp. kosher salt
1 tbsp. black pepper
1 tsp. sugar
4 tomatoes, diced
2 tbsp. tomato paste
2 tbsp. Lusty Monk Burn In Hell Mustard
1 (12-ounce) bottle of beer
1/2 cup water (add more if desired)
2 tbsp. cornmeal
2 15 ounces cans red kidney beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 cup shredded cheddar or sharp cheese
sour cream

Cook bacon with olive oil in 8 quart saucepan until crisp. Remove bacon, crumble and set aside. Keep bacon drippings in pan.
Add the venison until browned. Add the onion and garlic and cook until soft and translucent. Stir in all the spices and sugar. Mix until all the venison is coated with spices. Add the tomatoes, tomato paste, beer, and water, and bring the chili to a simmer. Cook the chili at a low simmer for an hour or until it is thick. During cooking you can add some water to keep the stew moist. Sprinkle the cornmeal on top and stir in. Cook for another 10 minutes until the cornmeal makes it even thicker. Use more or less water or cornmeal for desired consistency.
Scoop into bowls and top with more cheese, onions and sour cream. Serve with fresh homemade bread.


Ketchup and Mustard Gun

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This pistol comes with two reusable cartridges that holds any of your favorite condiments, like BBQ sauce, ketchup, *mustard or mayo. All you have to do is load a filled cartridge into the gun, pull the trigger and douse your food BA style.
*Lusty Monk Mustard

The Condiment Gun, $14.99 @Think Geek

Fan Injured by Hotdog Sues Kansas City Royals

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royalsmascothotdog1John Coomer, of Overland Park, Kan., says he was injured at a September 2009 Royals game when the team’s lion mascot, Sluggerrr, threw a 4-ounce, foil-wrapped wiener into the stands that struck his eye.

The Missouri Supreme Court is weighing whether the “baseball rule” — a legal standard that protects teams from being sued over fan injuries caused by events on the field, court or rink — should also apply to injuries caused by mascots or the other personnel that teams employ to engage fans and justify steep ticket prices. Because the case could set a legal precedent, it could change how teams in other cities and sports approach interacting with fans at their games.

Coomer, of Overland Park, Kan., says he was injured at a September 2009 Royals game when the team’s lion mascot, Sluggerrr, threw a 4-ounce, foil-wrapped wiener into the stands that struck his eye. He had to have two surgeries — one to repair a detached retina and the other to remove a cataract that developed and implant an artificial lens. Coomer’s vision is worse now than before he was hurt and he has paid roughly $4,800 in medical costs, said his attorney, Robert Tormohlen.

.@PhicklesPickles & @LustyMonk Mustard Condiment

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Phickles Pickles & Lusty Monk Mustard Condiment phicklespickles
Time: 15 minutes, plus 4 hours’ pickling
Yield: About 1 1/4 cups
3/4 cup whole yellow or brown mustard seeds
1 cup white vinegar
1/3 cup sugar
2 Tianjin dried chiles or a pinch of red pepper flakes
1/2 teaspoon salt

SPICY MUSTARD:lustymonkoriginal
2/3 cup Lusty Monk Original Sin mustard
1/4 cup chopped Phickles pickled tomatoes or other Phickles pickled vegetables (okra, green tomatoes, carrots, snap beans, jalapenos, asparagus, cucumbers)

1. For the pickled mustard seeds: Place mustard seeds in a small heatproof bowl and set aside. In a small saucepan, combine vinegar, sugar, chiles or pepper flakes and salt. Place over medium heat and bring to a boil.
2. Pour the hot liquid over the mustard seeds. Stir and set aside at room temperature for 4 hours. You will have about 1 cup. Transfer to a covered container. May be stored, covered and refrigerated, for up to 1 month.3. For the spicy mustard: In a small bowl, combine spicy brown mustard, pickled vegetables and 1/4 cup of the pickled mustard seeds (reserve the remainder for another use). Mix well. May be stored, covered and refrigerated, for up to 1 week.

Lusty Monk Broccoli Pie

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Lusty Monk Broccoli Piebroccoli 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 eggs
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.

Tailgating with @LustyMonk Baja Black Beans, Corn and Rice

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Lusty Monk Baja Black Beans, Corn and Riceblack-bean-and-corn
6 cups cooked brown rice
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
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tbsp Lusty Monk ‘Burn In Hell’ mustard
2 dashes hot sauce

1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4 Stir together before eating.

Tailgating w/ @LustyMonk – Crispy Mustard-Roasted Chicken

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Crispy Lusty Monk Mustard-Roasted ChickenCrispy Mustard-Roasted Chicken
Adapted from Ina Garten’s adaption of the Barefoot Contessa’s Foolproof

Notes: You can find the original recipe online in various places, but these are the basic changes I’ve made: Lusty Monk Alter Boy Mustard versus Djion


4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
½ cup Lusty Monk Alter Boy Mustard
½ cup buttermilk
4 garlic cloves, peeled
a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
zest of one lemon
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1/4 cup olive oil


1. Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.

2. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.

3. Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

4. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.


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