Fancy Meatballs!Read More
Serves 10 (healthy... er, generous portions. There's nothing healthy about this recipe!)
- 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.
Consistent go to Rib resipe.Read More
Shuck and rinse Corn cobs!
Preheat grill to medium high heat about 375 F
Roll damp corn cobs in Rub it Right using the water as an adhesive, coating the corn on all sides. Place the corn on the grill and allow the corn and spices to get a nice char rotating the corn every couple of minutes. Serve and eat!
Pork Shoulder or Butt
Rub it Right
Pecan wood chips
Applewood wood chips
BBQ sauce of choice (we like Stubbs with a little extra Rub it Right)
Rub your butt or shoulder generously with Rub it Right. We like to really coat the meat, so feel free use a good portion of rub. Wrap the meat in foil and place in the oven at 225 overnight or 325 for 6 hours (low and slow is always best). You may want to put a pan under the meat to catch drippings. Remove from the oven and allow it to rest for 30 minutes. Remove the foil and place the meat directly on the rack of the grill or smoker using ½ pecan wood chips and ½ applewood chips. Cook the meat at 225 for 6 hours or 275 for 3 hours. During the last hour, glaze the meat with your sauce mixture. Remove from heat and allow the meat to rest and for 20 minutes then pull and sauce to desired level.
Serves 4 takes about 3 hours but only really about 20 minutes of actual cooking and prep
1 pound of pork belly cubed into roughly 2 ½ inch cubes
1 cup of onion roughly chopped
1 cup of celery roughly chopped
1 cup of carrots roughly chopped
1 tbs of soy sauce
1 tsp of fish sause
1 tbs of sihacha
1 tsp of toasted sesame oil
Start with a 5 quart stock pot or deep pan and start to pre heat the pan for 1 min at medium heat. After the pan is hot add pork belly cubes allow cubes to brown on all sides turning every 2 minutes or so. Once they are browned on all sides remove the pan from heat and remove pork belly. Discard access pork fat leaving only what is needed keep the vegtables from sticking 2 tbs or so. Now return the pan to a medium high heat and add onion, celery, carrots, and rub it right and sautee for 5 min until mixure is lightly browned and spices are fragrant. Add the porkbelly and then add water. Stir and bring the stock to a boil then reduce the heat to med low and simmer for 2 ½ hours
Are you hosting a holiday party and want a simple snack that will wow your guests? Rub it Right Honey Roasted Nuts are perfect for that!
- 6 cups of nuts (we used equal parts walnuts, pecans, and almonds)
- 1/4 cup olive oil
- 1/4 cup honey
- 2 TBS to 1/4 cup Rub it Right
Preheat your oven to 350° making sure to place the rack in the highest position. Mix all ingredients until the nuts are thoroughly coated. Spread the nuts in a single layer baking sheet (one with a lip is ideal so you don't lose any nuts when you stir). Place the baking sheet on the top rack and roast for 20-30 minutes. You'll want to stir the nuts every 5-10 minutes or so to ensure an even roast. Watch the nuts closely - they can go from golden to burned very quickly! Once golden, remove the nuts from the oven and transfer to another surface to allow them to cool (if they remain on the baking sheet you cooked them on they will continue to roast and may be a little more difficult to remove once cooled.) The honey/oil mixture will still be in a liquid state when you remove the nuts from the oven, but don't worry! Everything will crisp up nicely as they cool. Enjoy!
Side note: oven temperatures vary. Some people prefer to roast at a lower temperature for a possibly a longer amount of time. Just make sure you continue to stir the nuts to achieve the perfect roast!
LFK Sauteed Veggies
Serves 4 as side dish 2 as a meal
4 cups roughly chopped patty pan squash/ zucchini (any squash can be substituted in) *if you are using a sweater squash like butternut or acorn use tosa and drop the mushrooms.
2 cups roughly chopped sweet onion
2 cloves of diced garlic
2 cups of roughly chopped mushrooms (whatever you have)
10 small tomatoes cherry or grape or half that with bigger tomatoes
1 cup stock or beer or wine (vegetable stock pictured)
2 tablespoons of LFK seasoning (rub it right pictured) *any of our 4 seasonings will do wonderfully with this versatile everyday recipe. Use what you are using on the protein or mix it up for some contrast!
3 tablespoons of olive oil
In a large mixing bowl combine 1 tablespoon of olive oil, all the vegetables, and spices. Toss the veggies until seasoning and oil are well distributed throughout the bowl. Heat a large saute pan with the remaining 2 tablespoons of olive oil over medium high heat. When the oil starts to dance (just before smoking point) add veggies. Saute the vegetables for 5 minutes or so stirring only when needed to allow a nice browning to form on most veggies. Deglaze the pan with stock (or any suitable substitute) and reduce heat to medium. Allow veggies to simmer and the liquid to cook mostly from the dish approximately 10 minutes. Salt and Pepper to taste and serve.
This is a very flexible everyday recipe that can work with almost any assortment of veggie ingredients (eggplant, sweet potatoes, peppers). Trust your spices and make the most of your pantry!
Brine the wings (1 cup of salt to 1/2 gallon of water) for at least one hour (longer if you can). Rinse, strain and pat dry. In a large mixing bowl liberally season the wings with Rub it Right and place on a baking sheet.
Drizzle the wings with olive oil and bake at 325° near the top center of the oven for an hour and a half.
Remove from the oven and put back into a clean mixing bowl to combine with your favorite mixing sauce (we used our own Rub it Right taco sauce, recipe to come).
Toss and grill for 3-5 minutes on each side over high heat. Serve with your favorite garnish!
Brine the chicken in salt water for at least an hour (the longer the better). Then dip in flour, buttermilk, and Panko with Rub it Right. Place chicken in hot hot hot oil (we used classic vegetable). Allow to fry for roughly 12 minutes or until the chicken is golden. If you're doing a large batch, place on a rimmed baking sheet and place in the oven at 350 degrees until your batch is complete and ready to be served.
1 TBS olive oil
1/2 onion, roughly chopped
2 celery stalks, roughly chopped
2 pablano peppers, roughly chopped
1 beefsteak tomato, roughly chopped
2 cloves of garlic, minced
2 TBS Rub it Right
1 lb. ground beef (you can substitute ground turkey, just add olive oil to prevent sticking)
Sautee the vegetables with the Rub it Right in the olive oil over medium high heat in a deep skillet until the vegetables are soft. Add the ground beef and continue to cook. Once the beef is thoroughly cooked you may want to strain the oil. Use your favorite shell or tortilla and top with what makes you happy!
Note: The pictures show the recipe made with four pounds of beef, not one... we like to cook in bulk and freeze the rest so we have easy freezer meals down the road :)
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.
With just a little effort you can have some amazing salsa for your next party. Or do what we did and make a TON of it and stock your pantry (or prep for gift giving!)
Begin by charring 6 tomatoes, 1 whole onion, and 2 spicy peppers (we went the habanero route) either on the grill or in the oven (in a pan) at 450°, bottom rack. Make sure to put the stem side up. You really only want a good char on one side of the tomato. The other two veggies can take a pretty good char. Oh. Go ahead and toss some Rub it Right on there too.
Give the tomatoes about 20-30 minutes. (We obviously started with way more than 6 tomatoes.) The onions can take a little while longer while the peppers won't need that whole time. They should look like this when you remove them from the heat... Add another good pinch of Rub it Right then too.
Put 6 charred tomatoes, 1 whole charred onion, and 2 charred peppers in a blender. Add 3 cloves of fresh garlic, 2 TBS of Rub it Right, and 1 TBS of salt. Pulse until you reach desired chunkiness and add the right amount of cilantro for you (we know some of you weirdos think cilantro tastes soap, so feel free to leave it out). Tada! That's some yummy stuff! If you made a lot of it, follow canning instructions and store for a long time! Email us if you need help with the canning bit. Enjoy your fiesta!
You can't get a more delicious meal any easier than this! Put a hefty amount of Rub it Right on sliced zucchini. Sautee with olive oil and onion. Add the same ingredients (olive oil and Rub it Right) to both sides of the trout. Sear each side of the trout at high heat then place in an oven (pre heated to 400°) cooking for about seven minutes per side. Serve both dishes with your favorite salad!
Zucchini, olive oil, Rub it Right, and a grill. It doesn't get any easier than that!
... Rub it Right! (and add a little olive oil). Let it sit as long as you want, just bring it to room temperature before putting it on the grill (this will keep it from sticking). Grill roughly 5 minutes each side, five minutes off heat, then rest five minutes on the plate (depending on preference and thickness). So good.
This recipe is inspired by Chelsi's southern roots. Now everyone in the South will claim they have the best pimento cheese recipe, but we'll put this one in running for the blue ribbon any day...
Mix together 3/4 cup of mayonnaise, 1/2 cup of pimento peppers rinsed and finely chopped, 1 1/2 Tbs bourbon, and 2 good pinches of Rub it Right (about 2 tsp). Add 6 cups of freshly grated sharp cheddar and 3/4 cup of freshly grated parmesan cheese. mmmMMM!
Testing our our new smoker! Whole smoked chicken marinated in Rub it Right and smoke with applewood chips!