Lusty Lobster Thermidor

Recipe courtesy of Tres Hundertmark, Head Chef, Lobster Trap
Check out the Lobster Trap if you’re in Asheville!
35 Patton Avenue
Asheville, NC 28801
(828) 350-0505

2 live Maine lobsters
3 oz. clarified butter
3 Tbsp. shallots
2 cups oyster mushrooms
4 oz. lump crab meat
½ cup white wine
1 Tbsp. Lusty Monk Original Sin mustard
2 tsp fresh tarragon, chopped
6 oz. heavy cream
3 oz. soft butter
salt and pepper to taste

Place lobsters in the pot for cooking. In a large saute pan heat clarified butter, add shallots and mushrooms and cook till soft. Add crab meat and deglaze with white wine. Add tarragon and cream, and reduce to sauce consistency. Remove lobsters from the pot. Cut in half and place on plate. Finish the sauce with soft butter and pour over lobsters.

Serves 2

Lobster Deviled Eggs

Recipe courtesy of Tres Hundertmark, Head Chef, Lobster Trap

deviled_egg18 hard-boiled eggs
½ cup mayonnaise
½ cup hot chow chow
½ cup Lusty Monk Original Sin mustard
Meat from one lobster, chopped fine
Salt and pepper to taste
½ jar trout caviar, optional
parsely sprigs

Cut eggs in half and separate yolks from whites.

Run yolks through a ricer.

Mix remaining ingredients except caviar with yolks and stir well.

Pipe mix into egg whites and top with dab of caviar and parsley sprig.

Yields 36 eggs

Pig Rollin’ in Lusty Monk Cream Sauce

Recipe courtesy of Kacia Duncan, Head Chef, Sourwood Inn
Check out the Sourwood Inn if you’re in the Blue Ridge!

Sourwood Inn
810 Elk Mountain Scenic Hwy
Asheville, NC 28804
(828) 255-0690

pig1 good sized pork tenderloin, with silver skin removed
Salt and fresh-ground black pepper

1 Tbsp. canola oil/p>

2 Tbsp. dried Italian herb mix

I shallot, finely diced

1 clove of garlic, finely diced

1 cup good dry vermouth.

2 Tbsp. Lusty Monk Original Sin mustard

2 cups heavy cream

Heat oven to 350 degrees. In a sauté pan, heat 1 Tbsp. of canola. Season the trimmed pork tenderloin with salt and fresh-ground black pepper. Brown the pork in the pan. Remove the pork and place it in an oven-safe dish. Sprinkle with Italian dry herb mix and cook in the oven for approximately 12-15 minutes, or until an instant read thermometer reaches 130 degrees. Let the pork rest before slicing. While the pork is cooking, make the sauce. In the pan used for browning the pork tenderloin, sauté the shallot and the garlic until translucent. Remove pan from the heat and then add the vermouth. Return pan to the heat and scrape off the brown bits from the bottom of the pan. Reduce the vermouth by half. Then add the cream and the Lusty Monk mustard and stir. (Warning! Stay with the pan, the cream can overflow and catch on fire!) Reduce sauce until thickened. Adjust seasoning with salt and pepper to taste. Enjoy!

The Lusty Pig

Recipe courtesy of Kacia Duncan, Head Chef, Sourwood Inn

party1 good sized pork tenderloin, trimmed
Salt and fresh-ground black pepper
1 Tbsp. of canola oil
Lusty Monk Original Sin mustard
4 Tbsp. of dried Italian mixed herbs (Oregano, basil, thyme, rosemary, or any of your favorites!)

Heat oven to 350 degrees. Remove the silver skin from the pork tenderloin. Season with salt and fresh cracked black pepper. Heat oil in skillet. Brown pork tenderloin in the pan. Remove pork from the pan and place in an oven-safe dish. Coat pork in a layer of Lusty Monk mustard (as much as you desire) and then sprinkle the Italian herbs over the entire pork tenderloin. Bake in oven for 12-15 minutes (or until an instant read thermometer reads 130 degrees.) Remove from the oven and let rest for a few minutes. Slice and enjoy!

Serves 2-3 people (depending on the size of the pork tenderloin)

Mustard Glaze for Ham or Pork Loin

Recipe courtesy of Stephen Brawley

st_glaze1/4 c. maple syrup
1 Tbsp. Lusty Monk Original Sin mustard
1 Tbsp. cider vinegar

Chicken Breast in Parchment Paper

Recipe courtesy of Stephen Brawley

chix34 boneless, skinless chicken breast halves
4 Tbsp. Lusty Monk Original Sin mustard
2 leeks, thinly sliced
2 carrots, thinly sliced
2 tsp. chopped fresh thyme

Preheat the oven to 400 degrees. Place a baking sheet on the middle rack.

Season the chicken, rubbing one Tbsp. of mustard on each breast. Prep the rest of the ingredients and toss everything except the chicken in a medium bowl. Season the mixture with a sprinkling of salt and pepper.

Tear off a sheet of parchment paper about 20 inches long. Trace a circle with a dinner plate. Cut out circle. Fold it in half (like you’re closing a book) then open it back up. Put 1/4 of the vegetable mixture in the middle of the center fold. Put 1 chicken breast half on top of the vegetables.

Fold the paper over so that the two ends meet (closing a book again). Beginning at either end of the center fold, make overlapping diagonal folds so that you make a tight pocket around the food. The end result will be a half-crescent shape that looks sort of like a fried pie. You have now created a papillote.

Repeat steps 3 and 4 for the second papillote.

Place each papillote on a baking sheet in the oven for 30-35 minutes, depending on the thickness of the chicken. When done, the papillote will inflate and become aromatic. (The chicken should reach 160 degrees in its thickest part. The first couple of times you cook this way, you may want to take the temperature by inserting an instant-read thermometer through the parchment paper. Although the closed pocket keeps the chicken moist, it’s worth checking the temperature early and often during these first attempts so that you can see how long it usually takes for the chicken to cook through.)

Put each packet on a plate and cut the flat end open with scissors or a sharp knife. Slide the paper out from under the ingredients (like you’re pulling a table cloth out from underneath a set table).

Add more salt, pepper, and thyme to taste.

Mushroom Salad

Recipe courtesy of Stephen Brawley

shroom1 Tbsp. Lusty Monk Original Sin mustard
1 tsp. crushed red pepper
3 Tbsp. Balsamic vinegar
4 scallions, chopped
1 lb. mixed mushrooms (shiitake, portobello and oyster), sliced 1/2-inch thick
4 cups fresh spinach

Combine first three ingredients in a bowl, toss in mushrooms, mix well, then spoon on top of beds of spinach individually arranged on plates.

Deviled Chicken Thighs

Recipe courtesy of Stephen Brawley
1 pack of chicken thighs
2 Tbsp. Lusty Monk Original Sin mustard
2 Tbsp. Worcestershire sauce
1 cup seasoned breadcrumbs

Marinate chicken in mustard and Worcestershire sauce.
Roll each breast in seasoned breadcrumbs.
Bake in oven at 400 degrees for 20 minutes or until done.

Lusty Devil

“I can live on these.”

Mild version for company or children
1 dozen hard-boiled eggs
1/2 cup Mayo or Miracle Whip
2 Tbsp. Lusty Monk Original Sin mustard
Lusty version for the Robustly Inclined
1 dozen hard-boiled eggs
1/3 cup mayo or Miracle Whip
3 Tbsp. Lusty Monk Original Sin mustard

Peel and halve the eggs, separating yolks into a bowl. Mash yolks with a fork. Mix in the mayo & Monk. Sprinkle with cayenne or chipotle powder. Also fabulous with Lusty Monk Burn in Hell!

Recipe courtesy of Dee “I don’t measure anything” Morrison

How to Rescue Grocery Store Potato Salad

Recipe courtesy of Paul Morrison

pot_saladAdd about 1 Tbsp. of Lusty Monk Burn in Hell chipotle mustard per cup of that generic, bland but convenient side dish, and it takes on a whole  new life!