Serves: 4-6

Ingredients:

5-6 lb Rabbit

5 oz. Chunky Garlic Mustard

1 bunch fresh Rosemary, Sage, Thyme

1 c. Dr. Frank’s Dry Reisling

1 c. MSNM Whole Grain Mustard (to be released TBD)

1 c. Heavy Cream

4 T Butter

2 Tablespoons Granulated Garlic

2 Tablespoons Granulated Onion

1 Tablespoon dried Thyme

1 teaspoon salt

1 teaspoon pepper

White Wine and Mustard Cream Sauce Preparation:

1. While rabbit is resting, melt butter in a sauce pot. Add white wine and bring to simmer.

2. Stir in salt, pepper, garlic, onion, and dried thyme.

3. Let this reduce for approx 10 minutes.

4. Add whole grain or dijon mustard and heavy cream.

5. Stir and reduce heat. Allow 5 minutes for flavors to meld.

6. Serve over top or under smoked rabbit.

Rabbit Preparation:

1. Take butchered rabbit and prepare spatchcock style. Depending on the size of your smoker you may have to quarter or half (I did).

2. Rub rabbit completely and thoroughly with chunky garlic mustard.

3. Lightly coat with salt and pepper.

4. Add fresh bundles of rosemary, sage and thyme to outer layer of rabbit.

5. Smoke with apple wood for approx 4 hours or until internal temp is 165 degrees.

6. Wrap and rest for approx. 30 minutes.

ENJOY!

Serves 2

1 lb. Sea Scallops (Wegman's)

2 tablespoons Seafood Seasoning Blend (Mrs. Brake’s Spices Etc.)

2 tablespoons olive oil (F. Oliver’s Garlic EVOO)

1 small onion, finely diced

1/2 cup beer or dry white whine (Twin Elder’s Hot Flash Porter)

1/4 cup mustard (Flamin’ Jalapeno/Pub mix)

2 tablespoons cold butter

Preparation:

Pat Scallops dry while heating olive oil in a saute pan or cast iron skillet

Season generously with seafood seasoning blend

Saute scallops on med high heat for 1-2 minutes on each side until golden brown

With scallops removed, cook onions until translucent

De-glaze pan with beer, add mustard, and stir until thoroughly mixed

Remove from heat, and slowly stir in butter.

Serve hot and enjoy!

Ingredients:

2 lbs. Chuck Roast, cut into 1 inch cubes

2 Large Onions, chopped

1 clove garlic, diced

4 tablespoons butter, split

24 oz beer (dark beer)

2 cups beef stock

16 oz mustard

6 large carrots, peeled and cut into half-moon slices

1 lb. Portobello mushrooms, sliced

2 tbl. smoked paprika

1 tbl. cumin

1 tsp. cayenne pepper

Cilantro, for garnish

Oil

salt and pepper to taste

Preparation:

1. Place cubed beef in a bowl and cover with olive oil. Season generously with salt and pepper. In a stock pot, add half the butter. Once melted add the onions, cook 5 minutes and then add the garlic. Saute for approx 10 minutes until translucent but not browned. Add 12 oz beer.

2. Heat oil in a cast iron pan. Once hot, place 1/2 of the beef into and sear on all sides. Transfer to the stock pot and repeat with remaining beef. De-glaze pan with remaining 12oz of beer and add to stock pot.

3. Combine seasonings, beef stock, and mustard in the stock pot and stir. Bring to a boil and reduce heat. Simmer for approximately an hour to an hour. Add carrots and cook for an additional 30 minutes.

4. When carrots are added, melt the remaining butter in a saute pan and add the mushrooms. Saute until browned. Stir into the stew and simmer for 5 minutes.

5. Garnish with cilantro and serve!