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Popa’s #CXCW2015 snackin’ on the cheap

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1Lb package of Oyster Crackers

1 Cup Crisco Oil

1 package Hidden Valley Ranch original party dip mix

1/2 Tsp Lemon Pepper

1/2 Tsp Garlic Powder

1/2 Tsp Dill Weed

Mix together pour over Oyster Crackers mix well to cover all crackers, store in plastic bag or covered container for a day, shake vigorously a few times throughout the day. Serve with beers.

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A @LustyMonk 4th of July BBQ

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If you haven’t plenty of Lusty Monk mustard on hand for summer grilling, well don’t expect me to stop over!

Baby Potato Salad

potato salad

Ingredients

2 pounds baby Yukon Gold or red-skinned potatoes (about 36), unpeeled

Kosher salt

1 large egg yolk

2 teaspoons white wine vinegar

1/2 cup vegetable oil

2 tablespoons Original Sin Lusty Monk Mustard

2 tablespoons chopped fresh chives

Place potatoes in a large pot and add cold water to cover by 2 inches; season generously with salt. Bring to a boil, reduce heat, and simmer gently until potatoes are tender, 20–25 minutes. Drain and let potatoes cool slightly. Peel, if desired.

Meanwhile, whisk egg yolk and vinegar in a large bowl; season with salt. Whisking constantly, gradually add oil, drop by drop at first, and whisk until mayonnaise is thick and creamy. Whisk in mustard.

Add warm potatoes to bowl with mayonnaise and toss to coat; season with salt. Fold in chives just before serving.

Macaroni Salad

macaroni

Ingredients

Creamy Cucumber and Grilled Potato Salad

4 cups Elbow Macaroni

3 whole Roasted Red Peppers, Chopped (more To Taste, Can Also Use Pimentos)

1/2 cup Black Olives, Chopped Fine

6 whole Sweet/spicy Pickle Slices, Diced (about 1/2 Cup Diced)

3 whole Green Onions, Sliced (white And Dark Green Parts)

1/2 cup Mayonnaise

1 tablespoon Original Sin Lusty Monk Mustard

1 Tablespoon Red Wine Or Distilled Vinegar

3 teaspoons Sugar, More Or Less To Taste

1/4 teaspoon Salt, More To Taste

Plenty Of Black Pepper

1/4 cup Milk (more If Needed)

Splash Of Pickle Juice (spicy Sweet Pickles)

Extra Pickle Juice To Taste

Preparation Instructions

Cook the macaroni in lightly salted water according to package directions. Drain and rinse under cold water to cool. Set aside.

Mix together mayo, mustard, vinegar, sugar, salt, and pepper. Splash in enough milk to make it pourable. Splash in pickle juice for extra flavor. Taste and adjust seasonings as needed. Set aside.

Place cooled macaroni in a large bowl and pour 3/4 of the dressing. Toss and add more dressing if you’d like. (Dressing will seem a little thin, but it will thicken up as salad chills.)

Stir in olives, roasted red peppers (or pimentos), pickles, and green onions. Add more of any ingredient if you’d like more stuff going on! At the end, splash in a little more pickle juice and stir.

Chill for at least 2 hours before serving. Sprinkle with sliced green onion to serve!

Creamy Cucumber and Grilled Potato Salad


Creamy Cucumber and Grilled Potato Salad

Ingredients

2 pounds small to medium Red Bliss potatoes (about 12)

Kosher salt

1/3 cup crème fraîche or mayonnaise

2 tablespoons red wine vinegar

1 tablespoon light corn syrup or 2 teaspoons sugar

1 teaspoon Alter Boy Lusty Monk Mustard

1 teaspoon celery seeds

1 small garlic clove, minced

1/4 cup canola oil, plus more for brushing

Pinch of crushed red pepper

1 teaspoon finely chopped fresh oregano

1/2 cup chopped parsley plus 1 teaspoon minced parsley

Freshly ground pepper

1 English cucumber, thinly sliced

1/3 cup thinly sliced red onion

In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderately low heat until just tender, about 15 minutes. Drain the potatoes and let cool completely, then cut them in half lengthwise.

Meanwhile, in a large bowl, whisk the crème fraîche, vinegar, corn syrup, mustard, celery seeds and garlic. Gradually whisk in the 1/4 cup of oil. Stir in the crushed red pepper, oregano and 1 teaspoon of minced parsley and season the dressing with salt and pepper.

Light a grill or preheat a grill pan. Generously brush the potatoes with oil and season with salt and pepper. Grill the potatoes, cut side down, over moderately high heat, turning once, until lightly charred and hot, 5 minutes. Transfer to a plate and let cool slightly.

Toss the potatoes with the dressing and season them with salt and pepper. Fold in the cucumber, red onion and the 1/2 cup of chopped parsley and serve.

Corn on the Cob with Lime Coconut Crema

corn on the cob

Ingredients
12 ears of fresh sweet corn
1 cup of cashews (soak for at least 4 hours)
1/3 cup fresh lime juice
3 tablespoons coconut milk
1/8 teaspoon sea salt
1/4 cup water
1/2 bunch chopped fresh cilantro
hemp seeds to garnish

Method
– Preheat grill, on a gas grill medium/low heat is best.
– Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
– Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
– Grill corn over medium heat, turning often, until cooked through and slightly charred (see photos for reference).

Bacon-Wrapped Jalapeño Poppers

Bacon-Wrapped Jalapeño Poppers

These jalapeño peppers are packed with cream cheese, chili powder and honey, then wrapped in juicy bacon and cooked on the grill until crispy.
Ingredients
6 Jalapeños (optional remove the seeds and stems)
3 Ounces cream cheese
1 Teaspoon chili powder
1 Tablespoon honey
6 strips bacon
6 toothpicks (soaked in water)
Directions
Mix cream cheese, chili powder and honey in a small bowl. Slice the jalapeños in half and scrape out the seeds. Spoon the cream cheese mixture into both halves of the peppers, put back together and wrap each jalapeño in a strip of bacon. Keep it all together with a toothpick. Grill the poppers on medium heat until the bacon is crispy.

 

Grilled Asparagus Spears

Grilled Asparagus Rafts

Ingredients
16 thick asparagus spears (about 1 pound)
1 tablespoon low-sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoons Lusty Monk Alter Boy mustard
1 teaspoon dark sesame oil
1 garlic clove, minced
2 teaspoons sesame seeds, toasted
1/4 teaspoon black pepper
Dash of salt
Preparation

Prepare grill to high heat.
Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.
Combine soy sauce, vinegar, mustard, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

Barbecued Baked Beans

baked beans

Ingredients
10 slices bacon, chopped
1 medium yellow onion, chopped
2 cups barbecue sauce
2 ½ tablespoons Burn in Hell Lusty Monk Mustard
1¼ cups dark brown sugar
1 cup beef stock
1 cup leftover chopped beef brisket or pulled pork
¼ cup molasses
2 tsp. kosher salt
⅛ tsp. ground cloves
4 15-oz. cans navy beans, drained and rinsed
1 16-oz. can whole, peeled tomatoes, crushed by hand
Freshly ground black pepper, to taste

Heat oven to 325°. Heat bacon in an 8-qt. Dutch oven over medium-high heat, and cook, stirring, until its fat renders, about 6 minutes. Add onion, and cook, stirring, until soft, about 5 minutes. Add sauce, sugar, stock, meat, molasses, mustard, salt, cloves, beans, tomatoes, and pepper; bring to a boil. Cover pot and place in oven; bake until thick and fragrant, about 2 hours. Cool 10 minutes.

Grilled Chicken Thighs with Ancho Tequila Glaze

Grilled Chicken Thighs with Ancho Tequila Glaze

Ingredients
1 1/2 cups hickory wood chips
1 tablespoon ancho chile powder
1 1/2 teaspoons sugar
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground black pepper
3/4 teaspoon kosher salt
12 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1 1/2 tablespoons extra-virgin olive oil
6 tablespoons amber agave syrup
3 tablespoons tequila
1 1/2 tablespoons Burn in Hell Lusty Monk Mustard
1 1/2 tablespoons butter
1 1/2 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray
3 tablespoons chopped fresh cilantro (optional)
6 lime wedges
Preparation

1. Soak wood chips in water 30 minutes; drain well.
2. Preheat grill to medium-high heat using both burners. After preheating, turn the left burner off (leave the right burner on). Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add wood chips to pan. Let chips stand for 15 minutes or until smoking.
3. Combine chile powder and next 5 ingredients (through salt) in a medium bowl. Add chicken to bowl; toss well. Add oil to bowl; toss well.
4. Place syrup and next 5 ingredients (through red pepper) in a small saucepan. Bring to a boil. Cook until mixture is reduced to 1/2 cup and begins to thicken (about 3 minutes). Reserve syrup mixture.
5. Place chicken, meaty side down, on grill rack coated with cooking spray over left burner (indirect heat). Brush chicken with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over. Brush with 2 tablespoons syrup mixture; grill 15 minutes. Turn chicken over and move to direct heat; grill 5 minutes or until done. Garnish with cilantro, if desired. Serve with remaining syrup mixture and lime wedges.

Bacon Bourbon BBQ Chicken Kebabs

Bacon Bourbon BBQ Chicken Kebabs

INGREDIENTS
16 oz barbecue sauce
¼ cup bourbon
2 lbs boneless skinless chicken thighs, cut into 1″ pieces
2 teaspoons kosher salt
1 teaspoon ground white pepper
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons paprika
1 tablespoon Alter Boy Lusty Monk Mustard
3 tablespoons packed dark brown sugar
1 tablespoon smoked paprika
6 slices raw bacon, cut into small pieces
DIRECTIONS
Light the grill and heat to medium-high
In a small bowl, combine the BBQ sauce and bourbon. Mix well.
In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, mustard, smoked paprika, and bacon. Pulse until completely smooth.
Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they’re wooden).
Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through.
Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side.
Serve with the remaining BBQ sauce.

Grilled Peaches with Lemon Yogurt and Honey

Grilled Peaches with Lemon Yogurt and Honey

Warm juicy peaches coated in minty brown sugar butter on your grill and then serve with yogurt and drizzle with honey.
Ingredients
4 Peaches, halved & pits removed
1 Cup Greek Yogurt
1/2 Teaspoon Lemon Extract
Honey
Mint leaves for garnish
1 tablespoon butter
1 Teaspoon Lemon Zest
2 Tablespoons mint Leaves, cut into very small pieces
2 Tablespoons Brown sugar
Directions
Muddle the mint and sugar in a small sauce pan, then add lemon zest and butter and cook until the sugar is dissolved. Baste the peach halves with this sauce and grill them on low heat for three minutes on each side. Combine the lemon extract and Greek yogurt. Top each peach half with the lemon yogurt, drizzle with honey and garnish with mint leaves.

 

 

Searing Beer in a Frying Pan

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In physics, this phenomenon is called the “Leidenfrost effect.” It can happen with any liquid, not just beer.

Normally, when you pour liquid into a hot pan, the droplets will sizzle and evaporate. But when you crank up the temperature so that the surface is significantly hotter than the liquid’s boiling point, the heat is so extreme that it boils the underside of the liquid immediately. The resulting vapor acts like a bed, protecting the liquid above it from touching the hot pan. The droplets will fuse together and evaporate very slowly.

The Ernest Hemingway Burger

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eh8410p_2The Ernest Hemingway Burger

Step one: Shoot the fucking cow.

Ingredients:

1 lb. ground lean beef

2 cloves, minced garlic

2 little green onions, finely chopped

1 heaping teaspoon, India relish

2 tablespoons, capers

1 heaping teaspoon, Spice Islands sage

Spice Islands Beau Monde Seasoning — 1/2 teaspoon

Spice Islands Mei Yen Powder — 1/2 teaspoon (Mei Yen Powder is no longer on the market, but you can approximate the rich, umami flavor with nine parts salt, nine parts sugar and two parts MSG. For 1 teaspoon of Mei Yen Powder, use 2/3 of a teaspoon of the mix, plus 1/3 of a teaspoon of soy sauce.)

1 egg, beaten in a cup with a fork

About 1/3 cup dry red or white wine

1 tablespoon cooking oil

Directions:

Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy. *Note of course I recommend Lusty Monk Mustard on any burger

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

Ingredients:
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

Directions:
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)

 

Pork Tenderloin w/ @LustyMonk Mustard Sauce

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porkloinHere’s another recipe from our friend and music blogger @magearwig at Bucket Full of Nails

Pork Tenderloin w/Lusty Monk Mustard Sauce

Ingredients:

Vegetable oil cooking spray
2 (1-pound) pork tenderloins
1 tsp kosher salt
1 tsp freshly ground black pepper
2 Tbsp vegetable oil

For the sauce:
2 Tbsp vegetable oil
3 garlic cloves, minced
1/2 red onion, finely chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup white cooking wine
1/2 cup Lusty Monk Alter Boy Honey Mustard
2 Tbsp red wine vinegar
2 Tbsp chopped fresh rosemary

Directions:
Position an oven rack in the center of the oven and preheat the oven to 400F. Spray a heavy baking sheet with vegetable oil cooking spray.

Season the pork with the salt and pepper. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160F, about 20 minutes. Allow the meat to rest for 10 minutes on a cutting board before slicing 1/4- to 1/2-inch-thick slices.

In the same skillet used for browning the pork, heat the oil over medium-high heat. Add the onion, salt, and pepper. Cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Pour in the wine and use a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Simmer for 1 minute. Whisk in the Lusty Monk, vinegar, and rosemary. Simmer until thickened, 2 minutes.

Top the pork slices with the Lusty Monk sauce and serve.

Bacon & Beer Cornbread

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bbcornbread-2-2Bacon Beer Cornbread via How sweet it is

Makes 1 loaf

Ingredients:
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

Directions:
Preheat oven to 375 degrees F. Spray a loaf pan (mine is 10x5x3) with non-stick spray. Heat a skillet over 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.

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