Tailgating with @LustyMonk Puffy Beef Tacos

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Puffy Beef Tacos with Two Time Scovie Award Winning Lusty Monk Mustardpuffy tacos
2 pounds of ground beef
1/2 onion chopped
3 cloves of garlic minced
3 jalapeno peppers chopped
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of Mexican oregano
2 tablespoons of fresh cilantro
1/2 teaspoon of powdered cayenne pepper
1/2 cup of your favorite salsa
2 tbls Lusty Monk Burn In Hell
Salt and pepper to taste
1/4 cup of oil
1 tablespoon of lime juice

Heat oil in skillet on medium heat.
Throw in onions and peppers, and cook for about 10 minutes.
Add garlic, and cook for 2 minutes.
Add all the other ingredients except the lime juice, stirring occasionally until meat is brown.
Cover skillet, turn heat down to low, and simmer for about 20 minutes, stirring occasionally.
Stir in lime juice.

Puffy Taco Shells
2 cups of masa harina
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil

Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa and serve immediately.
Makes 16 tacos.

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.

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