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

This easy recipe brings a deliciously unique twist to a holiday favourite.

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INGREDIENTS:
4 cups milk
¼ cup cocoa powder
¼ cup sugar
½ tsp vanilla extract
1 tsp Rick’s Rub Azteca seasoning
 
METHOD:

1. Add all ingredients into a medium saucepan
2. Over medium heat, stir or whisk ingredients frequently until simmering
3. For added richness, melt good quality chocolate into warm milk and stir

 
Serve with fresh whipped cream and chocolate shavings
Serves 2

Try this recipe with canned crab meat or fresh lump crab meat from your local fish monger. Perfect for entertaining.




INGREDIENTS:
1 can crab meat
½ cup fine bread crumbs
2 tsp mayonnaise
1 egg, beaten
1 tsp Rick’s Rub Fish & Seafood seasoning
 
METHOD:

1. Preheat pan or oven to 350F
2. In a large mixing bowl, combine crab meat, bread crumbs, mayonnaise, beaten egg, and Rick’s Rub Fish & Seafood seasoning
3. Form mixture into 12 balls and flatten each with the heel of your hand until about ½ inch thick
4. Pan fry or bake until golden brown

 
Serve with homemade tartar sauce
Serves 4

Make this delicious dip for potato chips, tortilla chips, cut vegetables, pita chips, or for your baked potato!



 
INGREDIENTS:
500mL Sour Cream or plain yogurt
1 Tbs Rick’s Rub Heat seasoning
 
METHOD:

1. Mix the sour cream and Rick’s Rub Heat seasoning together until well blended

 
Serve with vegetables, chips, crackers, or on baked potatoes
Serves 6

Chef Rick

 
For this easy Spicy Prawns recipe, ask you local fish monger for 3 lbs of large prawns, shelled and deveined






 
INGREDIENTS:
3 lbs large prawns, shelled and deveined
3 Tbs Rick’s Rub Heat seasoning
1 lime, cut into wedges
1 Tbs cooking oil, olive oil, or grapeseed oil
 
METHOD:

1. Heat oil in a very large skillet on stovetop
2. Toss prawns with Rick’s Rub Heat seasoning in a large bowl until coated, allow to stand for 10 mins
3. Add prawns to the skillet and cook for 2 to 4 mins, stirring until pink in colour
4. Squeeze fresh lime juice over cooked prawns and serve hot. Garnish with lime wedge

 
Serve with cold beer and potato chips
Serves 8
 

Chef Rick
 
For this easy Spicy Beef Kebab recipe, use Sirloin for a delicious flavor
 




INGREDIENTS:
10 bamboo skewers, soaked between 1-24 hours
2 lbs sirloin steak, cubed
2 Tbs Rick’s Rub Heat seasoning
Yellow peppers
Red peppers
Red onion
Button mushrooms
 
METHOD:

1. Place cubed sirloin steak in a bowl with 2 Tbs Rick’s Rub Heat seasoning. Toss to coat
2. Cut vegetables into 1” pieces
3. Place cubed steak and vegetables alternately on the skewers
4. Place finished skewers on preheated, greased grill. Cook for 8-10 mins or until desired doneness. Allow to rest for 5 mins before serving.

 
Serve with your favourite Caesar salad
Serves 4

Chef Rick

For this easy Spicy Chicken Wings dinner, ask you local butcher for chicken wings and drumettes.
 


INGREDIENTS:
20 pieces of fresh Chicken wings
4 Tbs Rick’s Rub Heat seasoning
 
METHOD:

1. Preheat oven to 400F
2. Rub chicken wings with 4 Tbs Rick’s Rub Heat seasoning. NOTE: wear gloves and don’t touch eyes!
3. Allow seasoned chicken wings to stand for 10 mins
4. Place chicken wings on oiled baking sheet and put into preheated oven
5. Turn the wings over about halfway through the cooking time to ensure even cooking
6. Cook about 45 mins

 
Serve with cole slaw and cold beer
Serves 4

Chef Rick
 
For this easy roast leg of lamb dinner, ask your local butcher for 1 leg of lamb, approximately 6 lbs. The most important thing to remember about cooking a lamb roast is to not overcook. Lamb is naturally tender and has such a wonderful flavor on its own, that it is bound to turn out well as long as it is still a bit pink on the inside.
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INGREDIENTS:
1 leg of lamb, approximately 6 lbs
½ cup Rick’s Rub Lamb seasoning
1 tsp olive oil or grapeseed oil
 
METHOD:

1. Preheat oven to 350F
2. Lightly coat lamb with olive or grapeseed oil, then rub with ½ cup Rick’s Rub Lamb seasoning
3. Place leg of lamb into covered roasting pan and put into preheated oven for 1 ½ hours, basting occasionally. Remove lid for last 30 mins of cooking time
4. Remove from oven and cover with aluminum foil tent and let stand 5 to 10 mins
5. Carve roast and place meat in warmed serving dish. Pour pan juices over meat

 
Serve with steamed vegetables and garlic mashed potatoes
Serves 6-8

This recipe for Tuscan Braided Bread makes a lovely addition to your holiday table and smells amazing as it bakes!




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INGREDIENTS:
1 ½ tsp Rick’s Rub Tuscan seasoning
2 ¼ tsp (1 package) yeast
1 tsp salt
1 ¼ cup warm water
½ Tbs olive oil
3 cups all-purpose flour
1 large egg white
 
METHOD:

1. In a large bowl, add Rick’s Rub Tuscan seasoning, yeast, salt, water, and olive oil. Stir until yeast is dissolved
2. Mix in 2 cups of flour. Add enough remaining flour until the dough is soft, but not sticky
3. Knead dough in mixer for 8 mins or by hand on a lightly floured surface. Place kneaded dough in a greased medium-sized bowl. Let rise for 1 hour in a warm, draft-free place
4. Punch down dough and turn out onto lightly floured surface. Knead for 5 mins
5. Divide dough into 3 equal parts. Allow to sit for 10 mins to relax the dough
6. Grease baking sheet. Roll each piece of dough into an 18 inch long rope. On greased baking sheet, braid ropes and pinch ends together
7. Let rise for 45 mins or until doubled in size, in a warm, draft-free place
8. Preheat oven to 400F
9. In a small bowl, lightly beat egg white and 1 Tbs of water. Brush mixture on braided loaf
10. Bake for 25 mins or until bread sounds hollow when tapped
11. Let cool on baking rack

 
Serve with homemade soup.
Serves 6