Ingredients: 4-8 eggs Rabbi Rub Mayo 2 spoons Mustard 1/2 Teaspoon Ketchup 1 spoon Lemon Hot pepper sauce (optional) Instructions: Boil the eggs until hard and transfer them to iced water Peel and cut them in half Spoon out the yolk and put in in a bowl Add the mayo, mustard and ketchup. Add the…
Ingredients: Soda Crackers Rabbi Rub Olive or vegetable oil Hot pepper scales (optional) Instructions: In one cup, combine olive or any oil of your liking and a teaspoon full of Rabbi Rub and mix well Lay crackers in a tray and drizzle with the mixed Rabbi Rub oil on one side Turn the crackers and…
Ingredients: 2-4 Avocados Lettuce Rabbi Rub Red Bell Pepper Yellow Bell Pepper Lemons Red Onion thinly sliced and soaked in hot water and then soaked in lemon juice Tomatoes Sesame seeds vinegar Olive Oil Instructions: Wash and clean all the vegetables Add the lettuce to a salad bowl Peel the avocados, take out the bone…
Ingredients: Entire salmon fish Rabbi Rub Lemon Capers Olive Oil Instructions: Rub the entire salmon with the Rabbi Rub and make little holes with a fork Let it rest for 5 minutes while the oven gets warm Arrange in tray and pour the juice of two lemons and drizzle with olive oil Add some capers…
Ingredients: Round Steak Rabbi Rub Olive oil Asparagus Instructions: Rub the entire steak with the Rabbi Rub and make little holes with a fork Let it rest for 5 minutes while the oven gets warm Arrange the steak and asparagus in a heat proven tray and drizzle them with olive oil Last, sprinkle some Rabbi…
Rub whole chicken inside and out with Rabbi Rub (for extra flavor, rub between skin and meat) Open your favorite beer (or use a can of cider for a twist) Insert can into chest cavity Stand upright on grill or smoker Close lid and cook until internal temperature reaches 165 degrees
Cut veggies to uniform size Cauliflower, Butternut Squash, Golden Beets, Coarse Chopped Garlic, Large Diced Onion Toss with olive oil Sprinkle with Rabbi Rub Roast at 375 degrees
Trim excess fat on brisket Massage with Rabbi Rub and let sit Smoke for 16 hours at 200 degrees For best flavour, use a mix of Mesquite and Pecan woods
Place fillets in an oven-safe dish Melt butter in a separate pan Add minced garlic Add white wine (New Zealand Sauvignon Blanc) Pour mixture over fillets Sprinkle liberally with Rabbi Rub Cook 8-10 minutes depending on thickness
Marinade duck breasts overnight in a blend of rums (preferably Cruzan orange/pineapple) Score skin in a checkerboard pattern Rub meat and skin with Rabbi Rub Starting with skin side down Sear both sides on medium heat Remove breasts, slice on bias, fan and return to pan Finish in oven for about 5-8 minutes at 425…
