Rub it Right Chinese Stir Fry

Rub it Right Chinese Stir Fry

1 Any Protein you would like, or Tofu is also great with this around 8oz

1 TBS fresh chopped garlic

1 TBS peeled and chopped ginger

1 TBS of Rub it Right seasoning for stir fry

1 TBS of Rub it Right to season meat

2 cups of stock (veggie for vegetarian/ chicken stock for chicken, beef, or pork/ shrimp or lobster for sea food)

¼ cup of very cold water

2 TBS of corn starch

4 cups of stir fry veggies

2 TBS of non-flavorful high temp cooking oil (I used grape seed oil)

Start by seasoning your protein with 1TBS of Rub it Right and a pinch of salt. Let it sit out for 30 to 45 minutes until room temperature.

After protein has reached room temp, In a large skillet pre heat oil over medium heat. When oil is good and hot about 2 minutes, add protein and sear for 4 minutes per side and remove to rest. Quickly add your stir fry veggies and then the garlic, ginger and 1 TBS of Rub it Right and sauté until cooked through. Then remove vegetables to serving dish. Add stock to deglaze pan and bring to a simmer. Add corn starch to cold water to make a slurry, then add slurry to stock and stir. Remove from heat after a minute and plate food. Add soy sauce or salt to taste. Server over rice or noodles.

Rub it Right Roasted Salsa

Rub it Right Roasted Salsa

Preheat your oven or grill to 500F

Combine 5 vine-ripe tomatoes,

1-3 jalapenos destemmed (your taste)

½ a large onion

Add 2tbs of olive oil

1/8 cup of Rub it Right

NOW TOSS!

Place directly over the fire or

On the bottom shelf of your oven

in a cast iron or stainless steel pan

now let it go for at least 10 minutes

you want a thick char on everything

place in a blender or food processor

and pulse until the desired texture.

Return the salsa to the original mixing bowl

Stir to incorporate the Rub it Right

that was left in the bowl.

Salt to taste.

Serve warm or refrigerate it for later use.

Korean BBQ Brisket Tacos

Rub it Right Korean BBQ Tacos

1 brisket flat (check at 6 hours) or whole brisket

Lay down a very large sheet of aluminum foil and place a rinsed and dried brisket. Rub down brisket in fresh minced ginger and Rub it Right seasoning on all sides. Wrap it tightly in multiple layers of foil. Place in oven at 325 degrees for 8 hours directly will a drip high-sided baking sheet wrapped in foil underneath to catch the dips. Rest the meat for one hour with foil cut to vent. Pull the Brisket in ropes and crosscut to desired bite.

Rub it Right Asian Slaw
1 Red Cabbage halved, cored, shaved thin into strips, and then chopped 3 or 4 times to shorten
1 orange or yellow pepper sliced very thin
½ on a large sweet onion shaved
2 tbsp of fresh minced ginger
1 tbsp of fresh minced garlic
2 tbs of toasted sesame seeds
¼ cup apple cider vinegar
2 tbs of Rub it Right
1 tbs of sugar
1 tbs of honey
Cilantro Leaves from 1 bundle

Combine all and mix in a mixing bowl and allow to set up for at least 30 minutes beforehand.
Build tacos on corn or flour tortillas with brisket, slaw, sliced chive, and toasted sesame seeds to garnish.

LFK Chilaquiles!

Fantastic way to make the most of your leftovers from the week!

Roasted Red Pepper Sauce

Roasted Red Pepper sauce will is always a hit around here. It’s super easy to make and goes great with salmon, chicken, pork, or tofu. For the best pairing use Rub it Right on your proteins of choice.

1 red bell pepper

1 plum or vine ripe tomato (optional)

1 tablespoon of olive oil

2 tablespoons of heavy cream or half and half (feel free to add more or less to your liking)

1 pinch of Rub it Right

preheat oven or grill to 450 degrees

Toss tomato, pepper, olive oil in Rub it Right! Roast or grill pepper and tomato until skin is charred. Allow them to cool and deseed and stem the pepper. Add cooled tomato, pepper and cream to a food processor or blender and blend until smooth. Poor sauce into a sauce pan or skillet and leave on the lowest heat of your smallest burner until rest of your meal is ready.

Rub it Right Asian Glaze (teriyaki like)

Rub it Right Asian Glaze (teriyaki like)

Prep time 5 min

• 2 tablespoons of chopped garlic

• 2 tablespoons of peeled and chopped fresh ginger root

• 2 tablespoons of Rub it Right

• 2 tablespoons of honey

• 2 tablespoons of Soy Sause

• 1 tablespoon of vegetable oil (any high temp low flavor oil will work)

Combine all ingredients in a food processor or blender and puree!

I love this for salmon, beef, chicken, to finish noodle dishes or fried rice, tofu, stir fry and mushrooms!  Feel free to add a dash of toasted sesame oil to finish dishes made with this for a little extra pizazz.

Gumbo!

Here is our Gumbo recipe using Rub it Right spice blend.

This recipe take about 2 1/2 hours and makes about 4 quarts

ingredients include:

1 cup of all-purpose flour

¾ cup bacon drippings or butter

¼ cup Rub it Right (available at www.lemasterfamilykitchen.com)

1 cup diced celery

2 cups diced onion

1 bell pepper chopped (I used orange pepper because that’s what I had, but green is more traditional)

4 cloves of garlic diced

3 cups of roughly chopped tomatoes

2 cups of okra thawed if frozen

1 pound of beef kielbasa sliced (sub andouille if you like, but I like kielbasa better here)

6 shrimp peeled and chopped 1 tilapia filet (substitute with lump crab or throw both in there)

3 quarts of beef stock (can sub 6 beef bouillon cubes and 3 quarts of water)

2 tbs of Worcestershire sauce

2 tbs of tomato paste

2 tbs of hot sauce (optional)

2 bay leaves

Salt and pepper to taste

Pork Butt/ Shoulder

LFK Barbecue Sauce

LFK Barbecue Sauce

• 1 cup Ketchup

• 1 cup brown sugar

• 2 tbs mustard seed

• 2 tbs Rub it Right

• ½ tbs Worcestershire sauce

• ¼ cup apple cider vinegar

• About ¼ cup of water (eyeball it)

• Salt to taste

Combine yellow mustard seed and Rub it Right in a food processor. Pulse until mustard seeds are spices are powdered. Add everything else except water to food processor and run on high setting until all ingredients are thoroughly mixed.  Lastly add water little by little until desired consistency. BAM awesome Barbecue Sauce!

Chicken Verde!

Chicken Verde served with mashed potatoes!

Chicken Verde

This dish is an easy dinner night household specialty.  I’m not sure how or when I first made it but we have been making this a few times a month ever since. Hope you all enjoy our little family gem of a recipe.

Cook time 1-hour             Prep time 1-minute

• 1 whole chicken quartered

• 1 quart of chicken stock

• ½ cup of salsa verde

• 1 tbs of Rub it Right

• salt to taste

Preheat oven to 400

Rinse chicken and allow extra water to drip off. In a large oven safe pan season chicken on all sides with Rub it Right and salt.  Add stock and salsa Verde. Place in the oven one step up from the center. Turn chicken every 20 minutes or so.  Plate chicken with a heath portion of sauce poured over the top.

Serve with mashed potatoes or salad or rice and beans (basically whatever you have or want). Garnish with your favorite Mexican cheese and cilantro.

Hawaiian Marinade (great on pork, steak, fish, chicken, tofu, potatoes)

Hawaiian Marinade (great on pork, steak, fish, chicken, tofu, potatoes)

• 1 cup fresh pineapple chunks

• 2 tbs of Rub it Right

• 1 tbs soy sauce

• 1 tbs honey

Combine all ingredients into a food processor or blender and puree. Marinate for at least 20 minutes but for tougher proteins as long as over night for the best results.

Rub it Right Korean BBQ Paste/ Marinade Skewers

Rub it Right Korean BBQ Paste/ Marinade Skewers

Makes 12 skewers

Prep time 5 min

Marinade 20min-overnight

Cook time 10 min

Ingredients

• 2 Tbs garlic (cracked and peeled)

• 3 Tbs ginger (peeled and chopped)

• 2 green onion hearts (save greens for garnish)

• ¼ cup of cooking oil

• 2 Tbs Rub it Right

• 1 teaspoon Soy Sause

• 1 teaspoon honey

• 2 dashes of toasted sesame finishing oil

• 1/8 cup of sesame seeds toasted for garnish (optional)

• 4 boneless skinless chicken thighs cut into 3 strips (can substitute any protein, can be great on veggies too)

Combine all ingredients except the protein and sesame seeds in a small food processor or blender and run on high until you have a smooth paste for the marinade.  Place protein and marinade into plastic Ziplock and refrigerate for at least 20 min but the longer the better I prefer overnight. Skewer the chicken and grill or griddle about 5 min on each side or until golden brown and protein is cook through. Garnish with remaining green onion and toasted sesame seeds and serve!

LFK KC BBQ Taco Sauce great paring for Brisket Tacos

LFK KC BBQ Taco Sauce

• 1 cup ketchup

• 2 tablespoons tomato paste

• ½ cup red wine vinegar

• 1 tablespoon soy sauce

• 4 chipotles peppers rinsed and patted dry (from canned chipotles in adobo sauce from your Mexican section in the grocery store)

• ½ cup brown sugar

• 2 tablespoons of rub it right

• 1 clove of garlic cracked and peeled

• 1/2 habanero for a very spicy sauce

Combine all ingredients in a food processor or blender and puree.

LFK Weekend Breakfast

LFK Weekend Breakfast

Rub It Right Hash Brown Cups

Ingredients

• 1⁄4 cup salted butter
• Dash of LFK Rub It Right
• 1 small yellow onion, finely diced
• 4 cups frozen sweet potato tots, thawed
• 2 cups frozen potato tots, thawed
• Cooking spray
• 8 large eggs
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Diced avocado (optional)
• Siracha Hot sauce (optional)

Instructions

1. Preheat the oven to 400°F.
2. Melt the butter in a medium skillet over medium-high.
3. Add the onion, Rub It Right and cook, stirring often, until softened, 5 to 6 minutes.
4. Add the potato tots and cook, using a wooden spoon to stir and break up the potatoes so they resemble hash browns, about 10 minutes. Remove from the heat.
5. Line a large colander with a few paper towels, and add the hash brown mixture.
6. Wrap up the hash browns with paper towels, and squeeze out as much liquid as you can. Transfer the mixture to a large bowl.
7. Coat 8 cups in a muffin pan with cooking spray.
8. Divide the hash brown mixture evenly among the muffins cups (a few tablespoons each).
9. Using fingers or a rubber spatula, push the potato mixture onto the bottom and up the sides of each cup, creating a tight nest. Spray once more with cooking spray.
10. Bake for 20 minutes.
11. Remove from the oven and crack 1 egg into each cup.
12. Sprinkle evenly with the salt and pepper.
13. Return to the oven, and bake until the whites of the eggs are set and the yolks are to desired degree of doneness, 6 to 8 minutes (you can cook for longer if you prefer a firmer yolk).
14. Sprinkle with avocado and Siracha hot sauce for extra flavor hits, if you wish.

Rub it Right Bloody Mary!

• 4 Kalamata Olives
• 1 TBS Rub it Right
• 2 cups Tomato Juice
• 1 tsp Worcestershire Sauce
• 1 tsp Creamy Horseradish Sauce
• Salt and Pepper to taste
• ½ cup Chicago Distilling Ceres Vodka

Combine the first five ingredients plus the Chicago Distilling Ceres Vodka in the blender. Add salt and pepper as needed. Pour over ice and garnish with your favorite accouterments.

Rub It Right Bloody Mary (non-olive alternative)

Ingredients

• 6 tablespoons Ketel One vodka
• 1/2 cup blood mary mix
• 2 teaspoons Worcestershire sauce
• 1 teaspoon bread-and-butter pickle juice (such as Bubbies)
• 1/2 tablespoon prepared horseradish
• Dash of LFK Rub It Right
• 3 dashes of hot sauce
• 1 teaspoon fresh lemon juice
• Pinch of celery salt
• Pinch of black pepper
• Lemon and celery stalks
• Beef jerky

Preparation

·         1. Fill a tall glass with lots of ice. Add the blood mary mix, vodka, Rub It Right, Worcestershire, horseradish, pickle juice, lemon juice, and hot sauce.  Stir to combine.

·         2. Add more ice, if needed. Sprinkle with celery salt and pepper.

·         3. If desired, garnish with beef jerky, lemon wedges, and celery stalks.

Brisket Taco Meat

Rub it Right Brisket Taco Meat

Prep time 10       Cook time 6 hrs.

• 1 brisket
• ½ cup Rub It Right per 15 pounds

Preheat oven to 325

Lay out a large sheet of heavy duty aluminum foil shinny side down on your work space. The foil piece should be roughly 3 times the length of the brisket.  Rinse your brisket under cold water and allow excess water to dip off meat.  Place the brisket on the foil and season rubbing in the Rub it Right over all surfaces of the meat and a large pinch of salt to each side.  Wrap the meat thoroughly using two or three extra sheets if necessary, trying to keep in mind the which is the fat side.  Place the brisket in the oven on the middle rack with a backing sheet on a rack below to catch any juices that escape the foil.  Now bake for 5 hours.  After 5 hours use kitchen scissors to cut a seem in the foil on top and open the foil being careful not to spill the juices.  You want the juices to stay in the foil.  Then return to bake for 1 more hour with fat side up to get a nice brown on top.  Remove from oven and allow to rest for 30-40 minutes then pull brisket meat onto a cutting board in thick ropes chopping every 1 ½ inches or so and serve.  I recommend onion and cilantro and our Rub it Right KC chipotle taco sauce.

Rub it Right Any Protein or Veggie Fajitas!

Pictured with Chicken Breasts

Serves 4-6    

Total cook time 20 minutes    Prep time 5 minutes     cook time 15 minutes

• 2 large onions cut into 1 1/2 inch slices
• 2 peppers sweet (poblano, red, yellow, orange)
• 2 peppers spicy (jalapeno, serrano, habanero)
• 1 1/2 pounds of protein off the bone or remove bone after cooking (chicken breast butterflied, steak, shrimp, lobster tail, duck breast)
• 4 tablespoons of Rub it Right
• 2 tablespoons of olive oil
• Salt and Pepper
• Tortillas and favorite toppings 

Grill Instructions

Preheat grill to 475-500 with a hot side and a cool side about 10 minutes

Combine all ingredients in a large mixing bowl, stir, cover with plastic wrap and allow to marinate for as long as possible up 24 hours (5 minutes works too).  

Dump fajitas mix on the hot side of the grill.  

Organize proteins and veggies carefully over the hot side of the grill (thicker proteins should be placed on the hottest portion to sear on each side) to not let pieces fall through.  Turn each piece once searing on each side to your liking. (5 min, I like a nice char on the veggies) moving proteins and veggies to cool side to roast. When all veggies and proteins are on the cool side cover and roast for 10 min.

After cooked place protien and veggies on a serving platter, salt and pepper to taste, allow to rest for 5- 10 minutes, (family style) and then serve!  Don't forget to toast your tortillas on the grill (30 seconds a side) while the fajitas rest!  

After rested take a sharp knife and carefully chop the proteins and veggies. Serve with your favorite toppings and rice and beans. 

Here is a link to the our refried black bean recipe:

http://www.lemasterfamilykitchen.com/rub-it-right-1/2017/7/5/rub-it-right-black-bean-dip-vegan-refried-black-beans-sampled-at-farmers-markets

Rub it Right Black Bean Dip/ Vegan Refried Black Beans (Sampled at Farmers Markets)

Rub it Right Black Bean Dip

• ½ c. Onion (roughly chopped)
• ¼ c. Tomato (diced)
• 1 TBS. Rub it Right
• 1 Can of Black Beans
• 1 c. Vegetable Stock

Sauté onions, tomatoes, and Rub it Right over a medium

high heat for about 5 minutes until onions are translucent.

Add the beans and stir for 2 minutes. Add vegetable stock

and bring to a boil. Remove from heat and pulse in a food

processor/blender until the tomatoes and onions are broken

down. Salt and pepper to taste.

LFK Fancy Meatball (Thanks Dad!)

LFK Meatballs

·         1 1/2 cups panko breadcrumbs (soaked in milk)

·         3/4 pound sweet Italian fennel sausage (removed from casing)

·         3/4 pound ground beef

·         3 large eggs (beaten)

·         1/2 cup parsley (chopped)

·         1/4 cup Back Yard Blend

·         1/8 cup Rub It Right

·         3 cloves garlic (minced)

·         3/4 cup Pecorino Romano cheese (grated, plus more to serve)

·         1/4 cup pine nuts

·         1/4 cup extra-virgin olive oil

·         Red Sauce

·         kosher salt and freshly ground black pepper (to taste)

Directions

Step 1:

·         In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and squeeze with your fingers to press out excess moisture.

Step 2:

·         In a large bowl, combine the soaked breadcrumbs, sausage, beef, eggs, parsley, back yard blend, rub it right, garlic, pecorino, pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into 15 to 20 meatballs, each smaller than a tennis ball but larger than a golf ball, about 2 ounces each.

Step 3:

·         In a large, high-sided sauté pan, add the tomato sauce and bring to a simmer.

·         Add the meatballs to the sauce and bring to a simmer.

·         Cook the meatballs over medium-low heat for 30 minutes.

·         Serve with more grated Pecorino Romano cheese on top.

Rub it Right Mac N Cheese

Serves 10 (healthy... er, generous portions.  There's nothing healthy about this recipe!)

Ingredients:

- unsalted butter

- thick sliced bacon (6-10 slices, depending on how bacony you like your sides)

- 6 cloves garlic, finely chopped

- 3 TBS all-purpose flour

- 5 cups (plus extra if needed) whole milk, hot

- 4 egg yolks, lightly whisked

- 2 TBS Rub it Right (you can definitely add more if you'd like)

- 2 cups Asiago cheese, grated, plus additional for top

- 1 1/2 cups Irish white cheddar, grated, plus additional for top

- 1 1/2 cups American cheddar, grated, plus additional for top

- 1 cup Fontina cheese, grated, plus additional for top

- 1/2 cup parmesean cheese, grated, plus additional for top

- salt and pepper to taste

- 2 pounds of your favorite noodles (we used shells)

Preheat the oven to 375 degrees. Butter the bottom and sides of a casserole dish and set it aside. Cook your bacon until desired crispness and set aside. Lightly coat the bottom of a pot/5 quart pan with bacon grease. Over medium heat, add the garlic and lightly brown (about 1 minute). Whisk in the flour and cook for 1 to 2 minutes (stir constantly). Whisk in the hot milk and raise the heat to high. Cook while constantly whisking until the milk thickens (the milk will begin to boil but it will be just fine as long as you keep whisking!). Whisk in the yolks until incorporated and cook an additional 1 to 2 minutes. Remove the pot from hear and whisk in the Rub it Right and all cheeses until completely melted. You may add additional milk, 1/4 cup at a time, until you reach desired creaminess. Add the cooked macaroni and bacon and stir until combined. Transfer the mixture to a baking dish and cover with remaining cheese. Bake until the top is golden brown (about 15 minutes) and remove from heat to rest for about 10 minutes before serving.

Rub it Right Fall off the bone Ribs

Rub it Right Fall off the Bone Ribs

Rub it Right fall off the bone Ribs

Serves 2

Cooking time 7-10 hours

Active cooking time 35 minutes

Ingredients

1 rack of baby back or St. Luis style pork ribs (feel free to use your preference I like baby back a little better.)

¼ cup of rub it right (half a package)

¼ cup of your favorite barbeque sauce (or 1/4 cup of rub it right subbed in for BBQ if you like your ribs dry)

Aluminum Foil (heavy duty wide kind is best)

Cooking Instructions

Pre-heat your oven to 300. Unroll a long piece of aluminum foil a little longer than twice the length of your ribs onto a countertop next to the sink.  Rinse the ribs and allow excess water to drip off.  Place damp ribs on the foil and toughly rub in Rub it Right on both sides allowing the water to act as an adhesive.  Move ribs to the edge of the foil and fold the foil over making sure to cover and seal completely seal in the ribs.

Place ribs directly on the rack and with a foil wrapped backing sheet underneath for the juices to drip into (you can also use a turkey pan with rack if you have one).  Bake for 6 hours if you are doing more than 3 racks of ribs add 30 min to cooking time for every 2 additional racks of ribs.  Remove ribs and allow to rest for 45 minutes before removing from foil. 

Follow the steps below according to your kitchen set up.

If you have no grill or smoker.

After removing the ribs from the oven preheat your oven to broil or 500.  Carefully remove rested ribs from foil and place ribs on a baking broiler pan or baking sheet. Very carefully add your favorite BBQ sauce to both sides.  Broil ribs for 5 to 10 minutes to char glaze the sauce. Watch this carefully checking frequently to make sure you don’t burn them.  Serve and enjoy.

If you have a Grill but no smoker.

Preheat grill to 500 while ribs rest.  Very carefully place ribs on gill (I like to cut racks in half to make it easier.  Spoon or mop you favorite BBQ sauce on each side grilling the sauce on creating a slightly char glaze on each side.  Serve and enjoy.

If you have a smoker.

Preheat smoker to 300 with half apple and half pecan woods while the ribs rest.  Carefully place ribs in smoker intensely smoke for 1.5 hours.  Spoon or mop BBQ sauce on both sides of ribs then smoke for additional 30 min to glaze.  Serve and Enjoy!