INGREDIENTS:
Favourite fresh or frozen french fries
Favourite Rick's Rub seasoning blend: try Moroccan, Original, Heat, Lamb, Asian, and Tuscan

METHOD:

1. Cook french fries based on manufacturers instructions.
2. Toss cooked french fries in a large bowl with your favourite Rick's Rub seasoning blend, to taste.

Chef Rick


Try this delicious twist on traditional pumpkin pie for the holidays!





INGREDIENTS:
1 9-inch pie crust
1 ¾ cup pumpkin puree
1 cup brown sugar, packed
¾ cup evaporated milk
2 eggs, beaten
1 Tbs Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 425F
2. In a mixing bowl, whisk together pumpkin puree, sugar, evaporated milk, eggs, and Rick’s Rub Asian seasoning
3. Pour into pie shell.
4. Bake in bottom third of oven for 15 mins. Reduce temperature to 350F and bake for 30 mins longer or until a knife inserted into the centre comes out clean
5. Allow to cool on wire rack

 
Serve with fresh whipped cream.
Makes 1 pie

This sweet and savoury ham will definitely make sure you know you’re in for a holiday treat. The clove, ginger, and Chinese five spice will bring the flavour to your Christmas table.




 
INGREDIENTS:
1 bone-in ham, 8 to 10 lbs
¼ cup Dijon mustard
¼ cup real maple syrup (not table syrup)
¼ cup brown sugar, packed
2 tsp Rick’s Rub Asian seasoning
 
METHOD:

1. Preheat oven to 325F
2. In a small bowl, mix Dijon mustard, maple syrup, brown sugar, and Rick’s Rub Asian seasoning to create a paste
3. Coat ham with paste and place in shallow roasting pan
4. Cover and bake for 2 hours
5. Uncover and continue to bake for another hour or until internal temperature reaches 140F
6. Cover loosely if ham browns too quickly.
7. Let stand about 10 mins before slicing

 
Enjoy with potatoes au gratin and steamed vegetables.
Serves 6

Use cold leftover rice to keep fried rice from getting mushy and sticking to the hot pan. This is a great recipe to clean out the fridge so add whatever vegetables or meat you have on hand.





 
INGREDIENTS:
Leftover chicken, beef, or pork, in bite-sized pieces
1 cup frozen mixed vegetables
4 cups cold rice, cooked
Leftover vegetables, cut into bite-sized pieces
Soy sauce, fish sauce, or other asian flavouring
1 Tbs Rick’s Rub Asian seasoning
Cooking oil
 
METHOD:

1. Heat oil in a large frying pan or wok
2. Once oil is hot, add vegetables and meat to cook, stirring constantly
3. Add cold rice, stirring so it doesn’t stick
4. Once rice is warmed, add flavouring sauce to taste and 1 Tbs Rick’s Rub Asian, stirring to mix. Allow mixture to sit in pan for 1 min to allow crust to form on bottom

 
Serve immediately
Serves 3 to 4

Chef Rick






 
INGREDIENTS:
1 Tbs Rick’s Rub Asian seasoning
1 lb beef sirloin tips, 1 ½” cubes
Bamboo skewers, soaked for 30 mins
 
METHOD:

1. Preheat grill to medium high heat
2. Toss or rub beef cubes with Rick’s Rub Asian seasoning, until evenly coated
3. Skewer meat onto soaked bamboo skewers and grill about 3 mins per side or until internal temperature reaches 130F. Transfer skewers to a platter and allow to rest for 5 mins

 
Serve immediately with your favourite dipping sauce for added flavor
Serves 4 to 5

Chef Rick


For this easy bone-in pork loin dinner, you will need to ask your local butcher French the bones and cut the chine bones so the loin can be easily cut into chops after roasting.





INGREDIENTS:
3 ½ lb pork roast with 5 bones
2 Tbs Rick’s Rub Asian seasoning
4 cloves garlic
1 Tbs olive oil
 
METHOD:

1. Preheat oven to 450F
2. Slice garlic cloves into large slices and toss with Rick’s Rub Asian
3. Stud pork roast by piercing with the point of a knife and place seasoned garlic slices into the slots in the meat
4. Rub pork roast with remaining Rick’s Rub Asian seasoning
5. Allow meat to stand for 10 mins
6. Place pork roast in a roasting pan and place into preheated oven. Cook for 45 to 60 mins or until an instant-read thermometer registers 130F when inserted into the thickest part of the roast, avoiding bones. Start checking the temperature after 40 mins to gauge the progress as each oven cooks differently
7. Once temperature is reached, remove from oven and let to rest for 10 mins, allowing the internal temperature to rise to 140F. NOTE: this is the optimal temperature for pork that is juicy and very slightly pink; if you are concerned or prefer your pork cooked longer, cook to 140F and the internal temperature will rise to 150F

 
Serve with Gratin Potatoes and steamed carrots
 
Serves 4-5

Chef Rick

 
For this easy Asian tofu kebab dinner, you will need extra firm tofu.


 
INGREDIENTS:
14 oz firm or extra firm tofu (drained weight 4 oz)
2 Tbs Rick’s Rub Asian seasoning
6 bamboo skewers
Cherry tomatoes
Yellow peppers
Mushrooms
 
Prep for tofu:

1. Slice open the package and drain out the water. Cut the block of tofu width-wise into eight ½” thick slices
2. Lay a dish towel on a cookie sheet or tray; place paper towel on top of the dish towel.
3. Spread the slices of tofu out in a single layer on the towels. Put more paper towel and another dish towel on top.
4. Set another cookie sheet on top and set heavy objects on top, such as canned goods, cook books, etc.
5. Leave the tofu for at least 30 mins to allow as much water out of the spongy tofu as possible. This will allow other flavours into the tofu!
6. Once the tofu has released most of the water, you are ready to proceed with the recipe!

METHOD:

1. Place drained tofu slices in a shallow dish
2. Rub tofu with Rick’s Rub Asian seasoning
3. Cut vegetables into 1” pieces
4. Alternately skewer tofu and vegetable pieces onto bamboo skewer, as desired
5. Place finished kebabs on preheated, greased grill and cook until golden brown

Serve with quinoa and fresh green salad
Serves 3

Chef Rick
 
For these easy Seafood Skewers, you should visit your local fish monger for an assortment of fresh seafood!
 


INGREDIENTS:
1 lb swordfish, cut into ¾” cubes
1 lb fresh tuna, cut into ¾” cubes
14 oz raw prawns
1 lb 5 oz small squid
12 bamboo skewers, soaked in cold water for 1 hour
½ cup Rick’s Rub Asian seasoning
Coleslaw
Russet Potatoes
 
METHOD:

1. Peel and devein the prawns, leaving the tails on
2. Clean the squid and cut the bodies into thick rings. Note: you won’t need the wings or tentacles here, so save them for another meal!
3. Place all seafood into a large mixing bowl with ½ cup of Rick’s Rub Asian seasoning. Toss to coat and allow to sit for 10 mins
4. On each of the bamboo skewers, thread a cube of swordfish, tuna, squid ring, prawn (pierce in 2 places), swordfish, and tuna.
5. Place skewers on greased, preheated grill, allow to cook about 2 mins on each side. Be careful not to overcook the delicate fish.

Serve with crunchy coleslaw and roasted potato wedges.
Serves 4

Chef Rick


For this easy Asian inspired pork chop dinner, you will need to ask your local butcher for Centre Cut chops. This is the most popular cut from the pork loin since it is so flavourful and will satisfy you cravings for “the other white meat.”





INGREDIENTS:
4 Centre Cut pork chops
4 tsp Rick’s Rub Asian seasoning
Snow peas
Brown Rice
 
METHOD:

1. Heat grill, frying pan, or broiler to medium heat
2. Rub each pork chop with 1 tsp of Rick’s Rub Asian seasoning and let stand for 10 mins
3. Oil the grill or pan and place pork chops on heat
4. Sear the meat for 2 mins, then reduce heat to medium-low and grill for 8-10 mins on each side until done.

Serve with brown rice and snow peas.
Serves 4