This recipe has a few steps yet is easy to make.
Our Italian 9 Spice Blend compliments many dishes and is a great everyday seasoning.
]]>Ingredients:
Marinara Sauce:
1 tbsp rub that RUBS Italian 9 spice Blend
1 28-ounce can whole San Marzano tomatoes
3 tbsp extra-virgin olive oil
4 chopped garlic cloves
1 cup diced sweet vidalia onion
1 teaspoon kosher salt
Directions:
1. In a sauté pan add olive oil and bring to medium heat.
2. Add the onion and garlic to the pan and simmer until clarified about 2 to 3 minutes
3. Crush the tomatoes in a bowl with your hands and pour in the pan
4. Add a Tbsp of rub that RUBS Italian 9 spice blend
5. Simmer for 15 to 20 minutes, Or until other ingredients are ready.
Eggplant Stack Ingredients:
2 Italian eggplants sliced once inch thick
Kosher salt
2 cups drained cooked spinach
4 slices mozzarella
2 heirloom tomatoes sliced one inch thick
Shaved Parmigiana Reginia
olive oil
fresh cracked pepper
Directions:
1. Heat up the barbecue to 375 F.
2. Slice the eggplant and lay flat on paper towel, sprinkle with kosher salt and cover with paper towel. Weight it down with a heavy bottom pot.
3. Slice the tomato's and garnish with a sprinkle of kosher salt, set a side.
4. Thaw 2 cups of frozen spinach using the directions on the package.
5. Slice the mozzarella cheese in 1/2 inch slices, set aside.
6.Wipe of the eggplant slices and place on the grill, Remove when both sides have brown grill marks.
7. Add the tomatoes to the grill. Remove when both sides have brown grill marks..
8. Heat the spinach and marinara sauce.
Build your stack:
On a plate put 1/2 cup Marinara on the plate,
layer with a slice of:
eggplant,
mozzarella one slice
eggplant,
spinach, 1/2 cup
eggplant,
tomato steak,
eggplant,
top with1/2 cup marinara and shaved parmigiana.
Drizzle with a quality olive oil and fresh cracked pepper to taste and serve.
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Ingredients:
1 lb venison (Moose, Caribou, Boar, buffalo etc.) or beef steak 1 1/2 or 2 inches thick
1 lb of pork belly or bacon
rub that RUBS Allouette spice blend.
tooth picks
Directions:
Preheat oven or BBQ to 375 F
1.Wrap the venison or beef in plastic wrap and the pork belly in plastic wrap. Place in the freezer for 1 hour or until firm but not frozen.
2. When firm but not frozen take the meat out of the freezer, Place the meat on a cutting board and thinly slice the meat as thin as you can.
3. Place the sliced pork belly or bacon down on a clean surface and press it out to make it wider and thinner, This will help with the cooking process. Sprinkle on rub that RUBS Labrador Alouette spice blend (rub) on the outside of the pork.
4.On top of the pork belly or bacon add a slice of beef or venison. sprinkle a bit more Labrador alouette spice blend and roll into a pinwheel. Insert a toothpick in the center of the pinwheel to hold in in place. Continue to do this until you have not meat left.
5. Once everything is rolled and your grill or oven is at 375, place the alouette's on the grill and cook until the bacon is golden and crispy, OR Place the alouette's on a baking dish with parchment paper in the oven at 375 F and cook until golden and crispy.
Serve while hot.
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Time: approximately 1 hr
Ingredients:
6 slices thick bacon (keep a bit for garnish)
1 tbsp rub that RUBS, Italian 9 Spice Blend (Salt Free) or Halifax Donair
2 lbs tiny creamer potatoes
1 tbsp olive oil
1/4 cup chicken or vegetable stock (or a bit more depending on how large your baking pan is)
1/2 cup Mayonnaise
1/2 cup plain Greek yogurt
1/2 large lemon juiced
1/2 cup grated cheddar cheese (keep a bit for garnish)
1/4 cup chopped chives or green onion (keep a bit for garnish)
salt and pepper to taste
Garnishes: Optional*
1/4 cup Chopped Cilantro
1/4 cup diced tomato
1/4 cup corn kernels
Directions:
Bring the oven to 425 F.
1. Cut the small potatoes into quarters and place in a large baking pan with parchment paper. drizzle with olive oil and add 1/4 cup of stock. sprinkle with rub that RUBS Italian 9 spice blend. Roast at 425 F for 15 minutes. After 15 minutes turn the potatoes over and cook for another 15 minutes or until golden. Remove the potatoes from the oven and place in bowl. Set to the side to cool.
2. Turn your stove top to medium, cook the bacon in a cast iron or stainless steel pan until slightly crispy. Drain on paper towel and set to the side to cool.
3. When to potatoes are cooled, Mix mayonnaise wit Greek yogurt and lemon juice with salt and pepper in a bowl, Place in the fridge while you prepare the rest of the ingredients and garnishes.
4. Grate the cheese, chop the bacon, chives or green onion. Once prepped take the potatoes out of the fridge and mix in the rest of the ingredients gently to not smash up the potatoes.
5. Chop and add the garnishes before serving with the extra ingredients left for garnishing. (bacon cheese onion)
Serve chilled.
This can be made the day before. Just add the garnishes before serving.
Bon Appetite!
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This simple roasted vegetable recipe brings a more grown up spin to an old school cauliflower and cheese dish. Pair this with fresh salmon, chicken and pork.
Our Italian 9 Spice blend is salt free and compliments most dishes and sauces.
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Recipe:
12 bagels
Ingredients:
Directions:
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Adding fluffy golden roasted potato's brings it all together.
This recipe pairs well with (Nova Scotia),Grande' Pre vineyards, Tidal Bay white wine or Nine Locks Blonde beer.
]]>Recipe:
4 ppl
Ingredients:
Directions:
For the Halifax Donair Roasted Potato Wedges.
Ingredients:
Garnish:
Directions:
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I recommend Nova Scotia, Coldstream Lime Vodka soda, for this special bite size treat.
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For the bara (flatbread):
Directions:
For the curried chickpea filling:
Ingredients:
Directions:
Pairs well with a Local Blonde beer ( Nine Locks ) Nova Scotia.
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4 ppl
Directions:
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Pair with a local Nova Scotia brew like Nine Locks IPA
Or Red Stripe beer.
]]>4 people
For the Jerk chicken:
Ingredients:
Directions:
Serve with:
Rum & Lime, Pineapple Salsa
Ingredients:
Recipe:
This can be made the day before.
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With our Maritime Seafood blend you really get that flavor boost, making an old favorite new.
]]>4 people
Ingredients:
Directions:
You can mix this recipe up with just about any toppings you have on hand.
]]>Directions:
In a small bowl, stir yeast into warm water; let stand for 5 minutes.
In a large mixing bowl, combine egg, oil, and salt. Stir in the yeast mixture. Add 1-1/4 cups of the flour. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Lightly grease a large bowl; place dough in bowl and cover with a damp towel (make sure the towel does not touch the dough). Let dough rise in a warm place until double in size (30 minutes).
Punch dough down. Turn dough out onto a lightly floured surface. Roll into two 8x 5-inch rectangle. Place in a greased baking pan. Cover with damp towel and let rise for 20 minutes.
Slipper Bread Recipe:
makes 2 slipper breads
Directions:
Pre heat the oven to 425 f
Spread the crushed tomato on both dough's that have risen in a greased pan (recipe above)Sprinkle 1 1/2 tsp rub that RUBS Italian 9 Spice seasoning or Chicago on each slipper bread
Top with fresh mozzarella slices and evenly add the vegetables.
Place in the oven and cook for 12 to 15 minutes (until the crust is light golden)
Remove from the oven slice and serve.
]]>Perfect for entertaining or a light meal paired with a crisp Nova Scotia L'Acadie Blanc or Pinot Grigio.
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Ingredients:
Sweet sauce recipe:
Preparation:
Chop the spinach and shallot fine, Place in a bowl.
Add 1 lb of lamb, 1 1/2 tsp rub that RUBS Shawarma blend and combine evenly.
Place burgers in the fridge until the grill hits 375F. Once the grill is up to temperature, place the burgers over direct heat. Cook for 4 minutes, Flip and cook for another 4 minutes. Once the burgers are fully cooked remove and set on a plate.
If grilling is not an option cook in a non stick or cast iron pan on the stove top over med/high heat.
Build the burgers on toasted buns with goat cheese and spinach.
Serve with any sides you prefer.
Garnish idea:
Quick carrot and cabbage pickle
½ cup of carrot and cabbage coleslaw mix (The vegetable section in your grocer will have it pre-packaged)
1 tbsp white Vinegar
½ tsp sugar.
Mix the ingredients ahead of time in a small bowl and leave in the fridge. Approximately an hour or more
Ingredients:
1 large or 2 small delicata squash
2 tbsp olive oil
1 tsp rub that rubs Za’atar blend
Dressing:
3 tbsp tahini
2 tbsp maple syrup
½ lemon juiced
Hot water
Combine the tahini, lemon juice, and maple syrup in a small mixing bowl. Whisk and add 1 tbsp of hot water at a time until pourable.
Toppings:
¼ cup pomegranate seeds
¼ cup chopped pistachio nuts
Recipe:
Pre heat the oven to 400 F
Slice and seed the delicata squash in to ½ inch half moons
Add olive oil and rub that RUBS Za’atar blend to the squash and gently toss in a bowl
Place the squash to a baking sheet covered with parchment paper (1 large or 2 small, depending on size of the squash)
Bake for 20-25 minutes, flipping once at the halfway point when fork tender, golden brown, and slightly caramelized.
Prepare the dressing and set aside
When the squash is golden and soft place in a dish layered, drizzle the sauce and toppings then serve.
To serve, arrange baked squash on a serving dish and top with dressing, pomegranates, hazelnuts, and parsley. Best
Serves 4/6 ppl
For The Mirepoix
1 cup diced leek Substitution: Yellow onion
½ cup cubed Celeriac (Celery Root) substitution: Celery
½ cup cubed carrots Substitution: Bell peppers
2 tbsp pure olive oil
Directions:
Heat the slow cooker to low add the ingredients and soften for 30 minutes. Stir occasionally. Do not brown or caramelize. (Start the mirepoix then prep the rest of the ingredients as it softens in the cooker)
For The Soup:
1 Green zucchini cubed
1 Yellow squash cubed
1 750 ml can diced tomatoes
500 ml of corn niblets (Substitution: Peas)
500 ml chick peas cooked (canned) Substitutions: Black beans, kidney beans, White beans
2 cups vegetable stock
4 tbsp Halifax Donair Spice Blend by rub that RUBS (Allergy Warning: Contains mustard)
Fresh Basil for garnish (optional)
Directions:
Add the remaining ingredients to the mirepoix and stir.
Turn the slow cooker to low, simmer for 2 hrs or until vegetables are soft.
Garnish with chopped basil and Serve in a bowl.
Rib eye steaks, 1.5" - 2" thick. We used 58 day dry aged beef.
1 teaspoon per steak of rub that rubs Chop house blend
Optional - Shallots, fresh crushed garlic, rosemary and a tablespoon of butter.
Instructions:
Trim the fat off the edge of the steaks
We recommend you season the steaks with rub that rubs Chop house blend, use food safe sealing bags.
Vacuum seal the seasoned steak. As an option you can seal it with fresh crushed garlic, rosemary and a tablespoon of butter.
Cooking:
rare - 129 for 1 hour
med rare - 139.5 for 1 hour
Remove steaks from the bags, pat dry with a paper towel. Heat a cast iron griddle or pan to high heat. Sear for 45 seconds on each side or until the desired color is achieved. Searing is for looks and to bring out the seasoning and flavor.
If you like more of a sear, try cooling the steak in the fridge for 10 - 20 minutes, sear for 2 minutes per side.
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8 to 10 lbs Pork shoulder bone in
2 tbs rub that RUBS Memphis gourmet spice blend
1 cup salt free chicken broth
½ cup sweet apple cider
¼ cup apple cider vinegar
Dinner rolls
Barbecue sauce as a condiment
Instructions:
Remove the fat cap from the pork shoulder and trim excess fat.
Place the pork shoulder in the slow cooker on high.
Add the sweet apple cider, cider vinegar, salt free chicken broth and Memphis dry spices.
Cover and cook for 5 to 6 hrs.
When the pork pulls away with a fork turn of the heat and remove the bone.
Pull apart the pork with forks.
Serve on a bun with barbecue and/or (jalapeno) ranch sauce! The pork is also nice on a open face corn bread sandwich.]]>
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Garlic Mashed Potato Ingredients:
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