Monthly Archives: February 2021

“Lusty” Mustard Pepper Burgers + Giveaway

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Hi, friends!
The past couple of weeks I’ve been collaborating with Lusty Monk Mustard, coming up with different creations like this Chicken Schnitzel. My friends at NC’s Lusty Monk have jumped on board for a giveaway of their trio pack of mustards! Keep reading for the recipe and how to win.

Way back 150 years ago when I worked at the Village Tavern in Reynolda Village in Winston Salem, my favorite burger was called the Mustard Pepper Burger. All I know about it is that it had a peppery kick and the bun was spread with dijon. It was kind of like an au poivre meets Dijon and very simple with lettuce, tomato and cheese if you wanted it. It’s no longer on the menu but it was such a good burger, I decided to make my own with Lusty Monk Original Sin mustard. I tried this recipe a number of times and the last time, I got it just right.

Mustard is inside the mixture with a pepper crust

The burger meat (I used local Shipley Beef) is “marinated” with the mustard, worcestershire sauce, garlic powder, salt and plenty of pepper. The mustard inside the meat mixture is key and there needs to be a crust of pepper on the burger. I like to sear this burger in a cast iron skillet so I don’t lose any pepper and because it makes such a good crust, plus at the time of this posting we were 25 degrees with gusts of 20 and that’s not grilling weather. Once the burger is cooked, place on buns and top with a bit more mustard and your choice of fixings. It really doesn’t need much in the way of toppings. Honestly, I never want mayo on a burger unless it’s a patty melt but something about mayo is good with this Lusty Mustard burger. Let me know if you make this and what you think. If you do make the Lusty Mustard Pepper Burger, tag me on Insta!

Ingredients:

1 1/2 lbs of ground beef
2 tbs. Worcestershire sauce
2 tsp. garlic powder
2-4 tbs. Lusty Monk Original Sin mustard (the more you use, the kickier it is)
Salt to taste
Freshly ground pepper (enough to make a crust)

4 quality hamburger buns (potato or brioche)
Toppings of choice (lettuce is good here and I like a spread of mayo on this burger)

Instructions:
Mix the ingredients for your meat mixture and allow to rest in the refrigerator for about an hour. When time to cook, patty the meat out to your desired size. We like 1/3 pound burgers. Crank your skillet to a high heat and add a little oil to prevent any sticking. Sear the burgers on either side until desired doneness. Add cheese if you want. Muenster or Swiss are good here but you don’t need cheese. Remove from heat to a plate to rest for 5 minutes. Build your burger with more mustard and toppings of choice. Enjoy!

Fun note: My hubby added the sweet Into Temptation mustard to his burger and really liked the contrast of the peppery crust and spicy kick of the original.



We’re giving away a trio pack of Lusty Monk Mustard featuring Original Sin (a grainy dijon), sweet IntoTemptation (a grainy honey) and Burn in Hell (a spicy Chipotle). Want to win? Comment below and for additional chances to win, head over to my Facebook and Instagram and comment how you’d love to use these mustards. I’ll draw a winner next week, March 5.

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Chicken Schnitzel w/ Sweet Mustard Sauce

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We’re really enjoying playing around with NC’s Lusty Monk Mustard. Keeping following along as we get creative with this delicious local condiment that can be used in so many ways. Head over to Instagram to enter a giveaway for a trio of their flavors, Original Sin, Sweet Temptation, and Burn in Hell.

I just love a crispy schnitzel. Be it chicken, veal or pork, if it’s fried perfectly crispy, I’m here for it. This schnitzel pairs perfectly with the creamy, slightly sweet and spicy mustard sauce and it’s like grown up chicken tendies wtih honey mustard dipping sauce and that my friends, is another blog post that is a throwback to a childhood favorite. In case you missed it, we have Corn Dog Minis here.
Note: I bread my schnitzel or fried cutlets a bit differently. Lately, I do not dredge in flour. It gets perfectly crispy without the flour and the crispy coating actually sticks better to the chicken if you don’t do it. But if you’re a diehard believer in the flouring first, by all means, you do you.

Ingredients:

4 chicken cutlets, about 1/3 inch thick (or as many as you need). I took chicken breasts and sliced it through the middle horizontally along its equator.
1 egg
1 cup Italian or seasoned bread crumbs
1 cup panko bread crumbs
Italian seasoning, garlic, smoked paprika or favorite seasoning combo
Salt/pepper
2 tbs Lusty Monk Sweet Temptation Honey Mustard
1 clove grated garlic
1/4 -1/2 cup cream
1/4-1/2 cup broth
Brandy, sherry or white wine (optional)
Micro greens, parsley or chives for garnish

Instructions:
To prep the chicken, cut the chicken breasts into cutlets. You can even pound them with a mallet a bit to get them to about 1/3 inch thick. Whisk an egg in a shallow dish and place the breadcrumbs in two separate plates. Season the chicken with salt & pepper then dredge both sides in egg mixture, followed by the breadcrumbs then panko.

Heat a skillet with a good bit of olive oil. You’ll want enough oil for the chicken to sit in the oil and not be totally covered, but nearly. Once the oil shimmers, carefully place the chicken in the skillet, flipping once the bottom side is golden brown. Once completely golden on both sides, set aside on paper towel or wire rack and give it a sprinkle of salt.

For the sauce:
You can prepare the sauce before and keep warm or if you feel good about your multitasking skills while the chicken cooks, you can quickly bring it together. Add a touch of oil to a skillet, add garlic and stir a few minutes until fragrant but not browning. Next, add the mustard. Add your 1/4 cup brandy or wine, about half the broth and allow to cook down. Stir in the heavy cream and simmer until thickened. Do not let it boil too hard as I find that it can make a grainy mustard bitter. Loosen, if necessary, with additional broth.


To serve, plate the chicken and top with sauce. Garnish with micro greens, parsley or fresh chives. Serve with a beautiful veggie, spaetzle or mashed potatoes.


Corn Dog Minis w/ Lusty Monk Mustard

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The following is the first in a series of posts featuring NC’s Lusty Monk Mustard. I was gifted a set of mustard to give some new recipes a go. We are so thankful to Lusty Monk to be invited in on the fun.

It might make me a grown child, but I love hot dogs, fixed all kinds of ways. I love corn dogs just as much. Here’s my once a year do-it-myself treat featuring corn dogs using local corn meal, with Lusty Monk Mustard waiting close by for the dipping. Actually it’s so yummy, I might do this more than once a year.

Ingredients
2/3 cup flour plus another 1/4 cup for dredging
1/4 cup yellow cornmeal (I used Old Mill of Guilford)
1/4 cup sugar
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. black pepper (I like it speckled)
sprinkling of onion powder, garlic powder or any seasonings you desire
1 cup milk
1 package of regular hot dogs, cut into thirds or fourths (smoked sausage is also great)
Vegetable or peanut oil for frying

Instructions:

Preheat oil in a pot or pan. You’ll need about 3 inches. When the oil sizzles with a tester of batter, it’s ready. About 350 degrees is what you’re aiming for.

Combine the dry ingredients in a large bowl. Add the milk. You want the batter to be almost pancake like, not too thick but not runny. The longer it sits, the thicker it gets.

Toss the hot dogs or sausages in the 1/4 cup flour until lightly coated. Then dip into the batter ensuring even coverage and shaking off excess.

Note: There are a number of ways to do this and I find a fork is great. But if you skewer the ends and you’re using sausages, they make these perfect round balls (you can see in the photo) which I love. Longer skewers allow you to place them in the oil and pick them up by the stick.

Place a few in the hot oil and cook until completely golden brown. You may need to turn them a bit for even cooking. They might look a bit rustic. I wasn’t going for perfect ovals here. But the sausages did get round like hushpuppies and they were super cute!

Place cooked doggies on a paper towel lined plate. You may need to keep warm in an oven while the rest of them fry, if they make it that far.

Serve with ketchup and/or mustard …we recommend Lusty Monk Mustard’s Original Sin, which is a grainy, almost dijon like mustard with a great kick of heat.

About Lusty Monk:

Our fellow mountain-dwellers are located in Candler, NC, just outside of Asheville. It’s made in small batches and I love the grainy, course texture and spicy kick. Perfect with pretzels, on a hot dog, on sandwiches. You can choose from Original Sin, Temptation (a spicy honey mustard) or Burn in Hell ( a chipotle version of Original Sin and my personal favorite). Lusty Monk can be found in the Triad and High Country and in 22 states nationwide. You’ll find them in the refrigerated section at markets like Earth Fare (Boone), Town & Country Meats (Greensboro), Canteen Market (Winston-Salem), Over Yonder (Valle Crucis). Check their website for locations. You can also order online.

Stay tuned for more ways I’m using Lusty Monk as we dive into the sweet and heat of this amazing mustard.