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  • Topic: Get Sauced with Lusty Monk Mustard

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    • October 14, 2012 5:17 PM CDT
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      Lusty Monk Apricot Bourbon Mustard

      Makes four 6-ounce jars.

      1 cup Lusty MonkOriginal Sin mustard

      1 cup bourbon

      1 cup water

      1 cup packed, chopped dried apricots

      5 tablespoons cider vinegar

      5 tablespoons honey

      1 tablespoon sea salt

      Add the apricots and soak for 12 hours.

      Strain mixture and reserve liquid.

      In a food processor, pulse all ingredients to desired consistency, adding remaining liquid as needed.

      Distribute among clean jars, wiping rims and securing lids. Best refrigerated for at least 2 weeks to allow the flavors to develop and mature. It will thicken as it sits. Keeps up to 3 months.

      Lusty Monk Steak Sauce

      Makes 2 1/2 cups.

      1 cup ketchup

      1/3 cup brown sugar

      1/4 cup chopped yellow onion

      1/2 cup water

      1/4 cup lemon juice

      1/4 cup Worcestershire sauce

      1 clove crushed garlic

      1/4 cup white vinegar

      2 tablespoons soy sauce

      2 tablespoons Goya Sofrito

      2 tablespoons molasses

      2 tablespoon Lusty MonkAlter Boy mustard

      1/2 teaspoon paprika

      1/2 teaspoon chili powder

      In a large saucepan, combine all the ingredients and bring to a simmer. Cook until thick, 30 to 45 minutes.

      Pour the sauce into a blender and blend till smooth. Season if needed with salt and pepper. For a finer, smoother sauce push it through a fine-mesh sieve with a spatula. Store in refrigerator.

    • December 27, 2012 5:04 PM CST
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      Lusty Monk IS my favorite mustard, try it and it will be yours too.

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