A vinaigrette with an extra kick, compliments of the Inglis/Diem family! This vinaigrette goes well on salads, veggies, and anywhere you'd use a balsamic vinaigrette. It has a lovely extra pop from the mustard, the pepper flakes and the hot sauce, and has a nice balance. 

1 cup olive oil 
2 Tbsp Lusty Monk Original Sin mustard
8 Tbsp balsamic vinegar
2 cloves minced garlic
1 tsp honey
1 tsp red pepper flakes
2 tsp Pepper Plant or other red hot sauce
pinch or two kosher salt
Black pepper to taste

Mix all ingredients, shake up before each use. Cover and store in fridge.

Your favorite brunch companion, with a Lusty Monk twist: we’ve replaced the traditional Bloody Mary horseradish with Lusty Monk Original Sin mustard.

This recipe is meant as a base — you’ll want to add your own garnishes, and there are more ways to doll up a Bloody Mary than we can possibly list.

1 quart tomato juice
2 Tbsp Lusty Monk Original Sin mustard
1 Tbsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp brown sugar
1 tsp celery seed
2 tsp garlic powder
2 tsp salt
1 1/2 tsp black pepper

Add ingredients to a large pitcher, stir vigorously until blended.

Add ice to a glass, vodka to taste (we would never tell you how much), add the Lusty Mary mix, and top each glass with a squeeze of lime.

Garnish away to your heart’s content. Celery stalk, olives, cherry tomatoes, lime wedge, lemon wedges, baby gherkins, shrimp, (bacon?), spiced salt around the rim, sky’s the limit.

Serves 4 as a main dish, or make small crab bites for a group.

INGREDIENTS

• 1 egg
• 2 Tbsp. mayonnaise (we like Duke’s)
• 2 Tbsp. Lusty Monk Mustard
• 1 Tbsp. half and half
• Dash Tabasco or your favorite hot sauce
• 2 tsp. Old Bay Seasoning
• 3/4 cup bread crumbs (you can also use crumbled-up saltine crackers)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb. crab meat, picked over for pieces of shell, (preferably fresh lump crab, but don’t worry about getting the jumbo lump). You can also use canned, but drain it first. The crab meat should be pretty dry before you mix it in.
• Optional: 2 tsp minced fresh parsley or cilantro. Celery is also good.

ASSEMBLY

Preheat oven to 350º. Spray a baking sheet with cooking spray, or coat with a light coat of olive oil.

Mix together in a bowl: egg, mayo, mustard, and half and half.

Mix breadcrumbs with Old Bay, salt, and pepper. Add the crab meat to the dry ingredients and mix, then add the egg/mayo/mustard mixture to the crab/breadcrumb mixture. Mix well.

Fashion the crab mix into 3-ounce patties. Alternatively, you can make them into small one-ounce bites. (Crab bites should be slightly flat so you can turn them over.)

Bake at 350º for 25 minutes, then flip all the crab cakes over and bake another 15 minutes. They should be nicely brown on both sides.

Serve with cocktail sauce or tartar sauce, or — trust us — mustard. Makes about 8 crab cakes or 24 crab bites.

Mustard cream sauce can dress up meats, veggies, or anything that needs the addition of a little creamy zing. It's easy, it's quick, it's delicious. And if you're feeling adventurous, we've added some suggestions below for variations.

Here's the basic mustard cream sauce formula:

1 cup heavy whipping cream
2 Tbsp Lusty Monk Original Sin mustard
Salt to taste
Black pepper (fresh-ground tastes better)

This sauce is elegant, easy to make, and goes with so many things. If you want to change it up a bit, here are some suggestions.

Shallots and white wine: Pour 1/4 cup of your favorite white wine into a medium saucepan (I used Pinot Grigio and it turned out great) and add 2 tablespoons of minced shallots. Cook on medium high heat until it's bubbling nicely, then turn the heat down and stir occasionally until about half the wine has evaporated. Add the basic cream sauce recipe to this mixture and stir until warm. The shallot/wine mixture adds a slight sweetness and depth of flavor to the sauce.

Fresh herbs of your choice: chop up your favorite and throw it in the sauce as it warms up: basil, dill, tarragon, parsley.

Sauteed veggies/aromatics: minced green onions, garlic, mushrooms.

Meat lovers: Add crumbled bacon to the basic sauce.

"Cucumber ... tho' very cold and moist, the most approved sallet alone, or in composition, of all the vinagrets, to sharpen the appetite." — Evelyn's Acetaria, 1699

I love old cookbooks and treatises on food, and vinaigrettes are one of the oldest dressings around.

The history books also recommend a tasty vinaigrette on your mushroom salads, "cold viands," calf's heads, what have you. The point being, don't limit yourself to green salads. (Great on pasta salad or potatoes!)

This vinaigrette is tart but smooth, and will wake up anything you drizzle it over.

Ingredients:

Add all ingredients except olive oil in a jar with a secure lid (grab that Mason jar) and shake well. Gradually add olive oil, stirring briskly with a fork, until it starts to thicken slightly. After all the olive oil is in, put the lid on the jar again and give it another few healthy shakes. Serve immediately. Will keep in the fridge for 5 or 6 days. If you refrigerate it, let it get back to room temp again before you use it.

Makes 2 dozen

Mild version for company or children

1 dozen hard-boiled eggs
1/2 cup mayonnaise
2 Tbsp. Lusty Monk Original Sin mustard

Lusty version for the Robustly Inclined

1 dozen hard-boiled eggs
1/3 cup mayonnaise
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