Tag Archives: recipe

“Lusty” Mustard Pepper Burgers + Giveaway

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.

Corn Dog Minis w/ Lusty Monk Mustard

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.

Red, White & Blue BFR Beef Burgers

I’ve once again partnered with BFR Beef to test and recipe develop burgers for your next burger feast. All opinions are my own. 

This recipe  would’ve come at you well before your July 4th grill out, but I didn’t get my hands on these beautiful BFR Beef burgers until the day before, so bookmark this recipe for 2021. As a matter of fact, these burgers are delicious any time and I hope you try them as soon as possible this summer.  You can order BFR Beef online or shop at High Country Food Hub. You can read more about the food hub here. Essentially, it’s an online farmer’s market featuring multiple farmers and producers all across the High Country. It is my go-to for shopping and has been a life-saver during the time of stay-at-home orders.

My last post showcased Browns Farm Ridge’s Beef Osso Bucco and how lovely they cooked up for a nice Sunday dinner.  Daniel at BFR asked if I’d like to test out their ground beef for grilling and well there’s only one correct answer. BFR sells ground beef in bulk but for added convenience you might be like me and love the pre-pattied options. You can get them in 4 oz patties for a thinner, diner style burger (or to double up like I did), or a thick, 7oz portion for a bigger burger. Nothing wrong with either. I opted to make 2, 7 oz thick burgers for the kids (yes, the kids) and 2, 4oz burgers each for mr. Foodie and myself (yes, I can eat that much, no shame here). We wanted double red, white, & blue burgers and they did not disappoint. The burgers were juicy and full of flavor, which I would wholeheartedly expect from my recent experiences with BFR Beef. These are pretty straightforward and besides the ketchup, the whole ensemble is done on the grill. You can sub out other ingredients for your red and white here (tomato instead of bacon, blue cheese or swiss cheese instead of onion or blue cheese for another “blue” …really the blueberry ketchup is all kinds of awesome so I’d keep it in there no matter what).

Red, White & Blue Burgers 

Ingredients:
Beef patties, portioned to your desired thickness
Bacon, 1 slice per burger (okay you can do more if you want, no judgement)
Onion, sliced into rings, as many as desired per burger
Blueberry ketchup (recipe below)
Hamburger buns, one per person

Anytime before, prepare the ketchup and allow to rest.

Prepare the onions by slicing. Place onion rings on a medium size piece of aluminum foil. Drizzle with oil, salt & pepper. Heat grill on high, and cook burgers until desired doneness. Thinner burgers, of course, take less time. Top with cheese if you like and allow to melt. While the beef is cooking, grill your bacon on the opposite side of the grill if possible at medium high temperature, until crispy.  Next to the bacon, add the onions on foil and cook until very lightly caramelized. They’ll just hang out there on the foil and do their thing.

For serving:
Smear a good bit of the blueberry ketchup on the top hamburger bun. Once everything is finished on the grill, place the burger on the bottom bun, place onions on the burger, then bacon on top of the onions. Add the blueberry coated top bun and there you have it….a Red, White & Blue Burger.

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Smoky Blueberry Ketchup (adapted from Saveur)
2 lb. fresh blueberries
1- 1 1/2 cups sugar
1/4 cup apple cider vinegar
1 tsp. onion powder
1 chipotle in adobo sauce
1 tsp. salt
1/4 tsp. black pepper
1/2 lime, juiced

Combine all ingredients in a saucepan. Place over high heat and allow to come to a boil. Reduce heat to medium-low and simmer for 35-40 minutes until thick, stirring occasionally. Taste along the way and adjust seasonings if needed.  Once thickened, remove the sauce and blend in a blender or with an immersion blender until smooth. Fun fact: a blender works better for a smoother puree but for burgers, chunkier is fine. This ketchup is great with sweet potato fries and anything pork.

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If you make this burger, be sure to let me know and let us know what you think!

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Microfoodie approved!

 

Recipe: This is a Copycat of a RENOWNED classic: Village Tavern Spinach Dip

Hi, foodies!

One hundred and fifty seven years ago, I was a server at Village Tavern in Winston-Salem…the super cute historic Reynolda Village location. Back in the 90’s it was THE restaurant. I actually enjoyed working there. The tips were good, the vibe was fun, the patrons were nice and the menu was (and still is) awesome. Founded in 1984 and headquartered in WS, they had a Greensboro and Charlotte location too, but Village Tavern has now grown so much over the years with locations in several states. It’s truly a local success story. You couldn’t beat the good food, fun atmosphere and the price. And that still rings true today. And no this isn’t a sponsored post. This about that recipe!

The VT menu has also evolved with their growth over the years but one thing that will probably never ever go away is their famous Spinach Dip. If you’ve ever had it, then you know the “spin dip,” as we called it. And I figured out how to make it a long time ago. I had forgotten how much I love that appetizer until I was reminded of it recently and made it for the fam. I think you need to make it too, maybe this weekend for your Fourth of July festivities. This dip has a Tex Mex flair with flavors of cumin and pickled jalapeño and tons of cheese. It’s served piping hot and melty with soft, warm tortillas. You can use crunchy chips and you may be tempted to, but the warm tortillas is the OG method and absolutely perfect for snacking. There’s nothing quite like getting a scoop of that cheesy goodness and wrapping it into those warm wedges. Mouth watering!

Copycat VT Spin Dip

Copycat Village Tavern Spinach Tortilla Dip
Serves 4

Cheese Mixture
1 tablespoons olive oil
1/2 cup yellow onion, diced finely.
1/2 teaspoon cumin, ground
1/2 teaspoon kosher salt
1/2 teaspoon black pepper, coarse ground
4 oz cream cheese
3/4 cup half-and-half
1/2 pound Monterey Jack cheese, shredded
1/2 pound sharp cheddar, shredded
1/4 cup cilantro, if desired

Veggie mixture
1 pound spinach, I use fresh but you can use boxed frozen, thawed & squeezed, dry
1/4 cup pickled jalapenos, diced plus a few extra slices for topping
1/2 cup fresh Roma tomatoes, diced. Allow the tomatoes to drain some of their liquid.

Directions:
Preheat a skillet or sauce pan with a bit of oil
Saute onions and cumin for 10 minutes until onions are tender and somewhat translucent. Add salt, pepper, cream cheese, and half-and-half. Simmer until cream cheese melts and it’s all creamy and smooth. Fold in Monterey Jack cheese until smooth and melted. Set aside. Allow to cool a bit.

Mix the spinach, jalapenos and drained tomatoes together.
Add to the creamy mixture very gently being careful not to crush the tomatoes.

Place mixture in a deep dish or divide into two smaller oven-proof dishes. Mix enough shredded Monterey Jack and cheddar cheese to cover the top. Don’t be stingy.

Place the dish on a baking sheet and place in a 350-degree oven and bake until cheese is fully melted and bubbly. Garnish with additional sliced jalapeños and cilantro (if desired).  Serve with soft warm tortillas cut into wedges or chips.

Do you have any fun Village Tavern memories? Tell me about them!

If you make this, be sure to comment and tag us on social media @triadfoodies.

Recipe: Loco Moco- A Hawaiian “Breakfast”

In true food blogger fashion, I’m thinking of recipes to share with you, while eating a plate of warm leftover risotto that I need to recreate in order to share with you (because it was so incredible),  as I write a blog post…specifically about one of the best meals I’ve made lately.

Last week, I saw Chef Keith Rhodes of Catch Restaurant in Wilmington post a “take-out” special of Loco Moco. (All you folks who are reading this in 2027, remember the CoVID Pandemic that had us all sheltering at home and everything fun closed in March, April and May of 2020? If not, google it.)  The dish looked fantastic and the Anson Mills Carolina Gold rice is what called me because I had just received my order. And as blessings would be, my produce box from Kindly Kitchen had shiitakes and spring onions and a host of other goodies in it a few days later and I got inspired to make it. I also had some local BFR beef (via High Country Food Hub) in the freezer.  After perusing some Pinterest recipes and seeing how easy Loco Moco is, I decided I could just do a mash up of several recipes I saw posted and really they weren’t too different than the gravy I make for my country style steak. Loco Moco is basically a meat patty on rice and gravy, only Loco Moco has a slightly Asian flare, thanks to some soy, chili garlic paste, Worcestershire and perhaps fish sauce and sometimes the beef mixture.  It really varies. The gravy sometimes includes mushrooms and is poured (in this case) around the ground beef patty and is always topped with a fried egg.  Loco Moco is my idea of the perfect breakfast. Like if I was in Hawaii, I would order this before an omelet or pancakes or anything considered breakfasty. It’s savory, spicy and full of umami flavor and is perfect for dinner too, which is when we enjoyed it. We served ours with a side of sauteed spring onions and Solomon’s Seal, which is a wild leafy veg that came in my produce box. Loco Moco doesn’t really need a side, but it’s Spring and my produce drawers overfloweth.

This recipe is completely adaptable to leave out the mushrooms, make it more spicy, and it’s gluten-free (unless you hate to cook with corn starch and in that case, make gravy the old fashioned way with a roux…I’m not going to teach that to you here, but the corn starch version is way less fussy than a roux).  I hear Spam is also traditional and I bet this is just as good with ground pork. I hope you make it and love it as much as we do.

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LOCO MOCO  (Serves 4)

Ingredients:
1 1/2 pound ground beef
1/4 tsp. garlic powder
dash cayenne
Salt/Pepper

1 lb shiitake mushrooms, sliced
2 garlic cloves, crushed
2 tbs. soy sauce
1 tsp. Worcestershire sauce
1 tsp ketchup
1 tsp chili garlic sauce (you can add more if you like it spicy)
1/4 tsp. sesame oil
1 tsp. fish sauce (optional)
1 tsp. oyster sauce (also optional but it gives even more flavor)
1 inch knob of fresh ginger grated or 1 tsp. ground ginger
1 TBS. brown sugar
1 TBS. corn starch
1 1/2 cup beef or chicken stock
Scallions and/or chives for garnish
2 TBS. Ghee or butter
Cooked rice
Eggs (one for each patty)

Prepare the beef with the garlic and cayenne and make into to 4 round patties (about 3/4 inch thick and about the size you’d place on a burger bun–you decide how big). Sprinkle the outside with salt and pepper.

Make the sauce:
Mix the soy, worcestershire, ketchup, chili sauce, sesame oil, brown sugar, ginger, fish sauce, sesame oil, oyster sauce (if using), corn starch and broth together. Taste and adjust for seasonings. If you like it spicy, have at it. Add a little bit of soy if you need. Set aside.

Get a skillet screaming hot with a bit of ghee or butter.  Place the burgers in the skillet and sear on one side until a nice crust forms, about 4-5 minutes. Flip and sear 4-5 minutes more or until desired doneness. Set aside.

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In the same pan, lower the heat to medium and add a bit more butter or ghee to the pan, then add the sliced mushrooms. Do not touch them for 3-5 minutes. Let them get a little brown before you start tossing them about. Add a sprinkle of salt and a generous amount of pepper then add the garlic and saute for one minute. Add the broth mixture, deglazing the pan and scraping any browned bits. Allow the sauce to thicken. You may need to add a bit more broth if it gets too thick. You may adjust seasonings here again. Keep the gravy warm in the pan it should coat the spoon and be very glossy.

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In a separate skillet, melt some butter and crack the eggs, cooking until the whites are set but the yolks are slightly runny. You can cook them all the way until the yolk is cooked through but c’mon, I promise you it’s so good this way. Sprinkle the eggs with a bit of flaky salt (and cayenne if you want).

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To assemble:
Add rice to individual bowls or plates, then top with the patty, spooning gravy on top and around. Add the fried egg on top and garnish with the chives or scallions.

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That yolk shot though…

Enjoy!

If you make this dish, please let me know and tag me @triadfoodies on Instagram and Facebook as well.