Made with quality ingredients, our products can be used for grilling, baking, broiling, and even stir fryingAll Rick's Ragin' products are MSG and fat free!
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Rick's Ragin' Recipes

RICK'S Cajun Crab Cakes

As seen on WJZ

Ingredients:
1 lb lump crab meat
1 green onion; thinly sliced
1 Tbs fresh parsley, finely chopped
1 egg; beaten
1 Tbs Worchester sauce
1 Tbs Rick's Ragin' Cajun Seasoning
1 dash Rick's Ragin' Tequilanero Hot Sauce (optional)
4 Tbs mayonnaise
1/2 cup fresh bread crumbs;
canola oil or margarine for cooking

Instructions:
Pick over the crab meat and remove any shells. In a large bowl combine all the ingredients (except the crab meat) and mix well. Add the crab and fold the mixture gently, trying not to break the crab meat lumps. Form 1 inch thick by 3 inch patties with the crab mixture.

To grill: Brush a grilling basket with oil and carefully place the patties inside. Grill over medium heat for 2-3 minutes per side until lightly browned. Serve immediately.

To pan fry: Place 3 Tbs canola oil or margarine in a large heavy skillet and heat over moderate heat. Saute patties on both sides until golden brown, being careful not to let them burn. Remove from pan and set aside on paper towels. Continue until all the crab mixture is used. Makes approximately 6 cakes. Serve with hot sauce, lemon wedges, tartar sauce or remoulade sauce.

RICK'S Ragin' Caribbean Crab Cakes

Ingredients:
1 egg beaten
1 lb lump crabmeat
1/4 cup sweet vidalia onion; minced
1/4 c red bell pepper; minced
1 Tbs Rick's Ragin' Island Jerk Seasoning
1 dash Rick's Ragin' Tequilanero Hot Sauce (optional)
2 tsp honey
1/2 cup mayonnaise
1/2 cup fresh bread crumbs
canola oil or margarine for frying

Instructions:
Pick over the crab meat and remove any shells. In a large bowl combine all the ingredients (except the crab meat) and mix well. Add the crab and fold the mixture gently, trying not to break the crab meat lumps. Form 1 inch thick by 3 inch patties with the crab mixture

To grill: Brush a grilling basket with oil and carefully place the patties inside. Grill over medium heat for 2-3 minutes per side until lightly browned. Serve immediately.

To pan fry: Place 3 Tbs of oil or margarine in a large heavy skillet and heat over moderate heat. Saute patties on both sides until golden brown, being careful not to let them burn. Remove and set aside on paper towels. Continue until all the crab mixture is used. Makes approximately 6 cakes. Serve with papaya salsa (recipe follows)

RICK'S Island Papaya Salsa

Ingredients:
1/2 cup papaya peeled seeded and diced
1/2 c mango peeled; seeded and diced
1/4 red onion minced
1 bunch mint leaves chopped
juice of 1 lemon
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Instructions:
Combine all ingredients in a small bowl. Let stand in the refrigerator for 1 hour. Serve with crab cakes or seafood.

RICK'S King's Cajun Chicken

8 each Chicken legs, trim ends
4 cups unseasoned croutons
1 cup onion, chopped
1 cup celery, chopped
1 cup pecans, toasted & chopped
1 cup pretzel nuggets, broken into small bits
1 stick butter
1 tablespoon Rick's Ragin' Cajun Seasoning™
1 can cream of chicken soup

Trim chicken legs with a sharp knife or cleaver so they stand on end. Place foil in a 9" pie pan and grease lightly with oil. Stand chicken legs around outside of pan. In a saucepan, melt butter and saute onion and celery until translucent. Stir in 1 tablespoon Rick's Ragin' Cajun Seasoning™. Add croutons, pecans and broken pretzels--mix well. Add 1 can undiluted cream of chicken soup and stir to coat. Mound the stuffing in the center of the chicken legs and press so than stuffing holds the legs in place. Cover stuffing with a small piece of foil to prevent it from burning. Bake in 375 degree oven for 1-1/2 hours, uncovering the stuffing after an hour. Garnish with red and green peppers cut into diamond shape. Serve warm.

RICK'S Island Jerk Chicken

2-3 lbs chicken pieces
3 Tbs Rick's Ragin' Island Jerk Rub
2 Tbs water
2 Tbs vegetable oil

Make a thick, paste-style marinade by combining the water Rick's Ragin' Island Jerk Rub™. Add chicken to the marinade and coat it thoroughly. Marinate chicken for several hours or overnight in refrigerator. Before removing chicken from marinade, add oil to it, mix to coat chicken, and let chicken marinate an additional 10-15 minutes. Grill, turning chicken over frequently, or bake at 350 degrees, 20-30 minutes until juices run clear when meat is pierced with a fork. Serve with Rick's Ragin' BBQ & Broilin' Baste™ (mild or hot) as a dipping sauce.

Makes 4-6 servings

RICK'S Tantalizing Pork Tenderloin

1 pork tenderloin
1/4 cup vegetable oil
1/4 cup Rick's Ragin' BBQ Rub
1/2 cup Rick's Ragin' BBQ & Broilin' Bastetm

Coat tenderloin with vegetable oil, then liberally sprinkle Rick's Ragin' BBQ Rub™ on it. Grill or broil, turning tenderloin over frequently, or bake at 350 degrees for 30-45 minutes until meat is done (internal temperature 150 - 170 degrees). Baste tenderloin with Rick's Ragin' BBQ & Broilin' Bastetm (mild or hot) and grill or broil for an additional 5-10 minutes being careful not to burn the meat.

Makes 6-8 servings

RICK'S Island Jerk Shrimp

1 lb shrimp
3 Tbs Rick's Ragin' Island Jerk Rub
2 Tbs water
1/4 cup extra virgin olive oil or melted butter

Make a paste-style marinade by combining Rick's Ragin' Island Jerk Rub™ with the water. Peel and de-vein shrimp. Add olive oil or melted butter to paste marinade, then add shrimp and mix so shrimp are well coated with marinade. Grill, broil, or saute shrimp, turning frequently, until thoroughly cooked. Serve with Rick's Ragin' BBQ & Broilin' Baste™ (mild or hot) as a dipping sauce.

Makes 2-4 servings

RICK'S Ragin' Cajun Taters

3 medium baking potatoes
1/4 cup extra virgin olive oil
1 Tbs melted butter
3 Tbs Rick's Ragin' Cajun Rub

Wash potatoes, then cut into 1/4" thick slices, leaving the peel on. Mix olive oil with the melted butter in a mixing bowl or a one gallon plastic food storage bag. Add 3 Tbs Rick's Ragin' Cajun Rub™ and the sliced potatoes. Mix well until potatoes are evenly coated with the oil and seasoning. Place potatoes in a single layer on a cookie sheet and bake in 450 degree oven for 20 to 30 minutes or until potatoes turn golden brown. Salt to taste, if desired.

Makes 4-6 servings

RICK'S Pulled Pork BBQ

1 pork shoulder (5-7 Ib)
2 Tbs olive oil
3 Tbs Rick's Ragin' BBQ Rub
1 1/2 cups Rick's Ragin' BBQ & Broilin' Bastetm

Trim skin from the pork shoulder and coat meat liberally with Rick's Ragin' BBQ Rub™. Let seasoned meat stand in refrigerator for 1-3 hours. Coat meat lightly with olive oil and cook on covered grill or smoker using indirect heat (add wood chips to charcoal for a smokier flavor) for 4 hours at 350 degrees. Remove meat from grill and transfer to a baking pan with 1/2 cup water added. Cover pan, and cook meat in 250 degree oven for an additional 6-8 hours. Uncover meat and let it cool for 30 minutes, then shred it into thin strands with fork. Add Rick's Ragin' BBQ & Broilin' Baste™ and serve warm.


Makes 10 - 15 servings or sandwiches

RICK'S Marinated Steaks

2-4 Steaks (Sirloin, T-Bone, Rib-Eye, etc.)
1/4 cup olive oil
1/4 cup red wine
2 Tbs Rick's Ragin' BBQ Rub
1/2 cup Rick's Ragin' BBQ & Broilin' Baste

Make a marinade by mixing the olive oil, red wine, Rick's Ragin' BBQ Rub™ and Rick's Ragin' BBQ & Broilin' Baste™ together in a shallow dish or place all ingredients in a plastic food storage bag, seal bag, and shake well. Place marinating steaks in refrigerator for 30-45 minutes. Cook steaks on grill approximately 6 minutes per side or until steaks reach desired doneness.

Makes 2-4 servings

RICK'S Ragin' Cajun Wings

1st Place Winner: 1997 MidAtlantic
Fiery Food's Wings Competition

1 package chicken wings (14 count)
1/4 cup vegetable oil
3 Tbs Rick's Ragin' Cajun Rub
2 Tbs low sodium soy sauce

Make a marinade by combining vegetable oil, Rick's Ragin' Cajun Rubtm and soy sauce in a bowl. Cut wings at the "elbow" to yield 28 pieces and add wings to the marinade. Marinate wings for several hours or overnight in refrigerator. Grill, or bake on cookie sheet in 350 degree oven, turning over frequently, for 20-30 minutes until juices run clear when wings are pierced with a fork. Serve with Rick's Ragin' BBQ & Broilin' Baste™ (mild or hot) as a dipping sauce.
Note: for Rick's Ragin' Island Jerk Wings, omit the soy sauce and substitute Rick's Ragin' Island Jerk Rub™ for Rick's Ragin' Cajun Rub™ in this recipe.

RICK'S Easy BBQ Chicken

2-3 lbs chicken pieces
1/4 cup olive oil
1/4 cup Rick's Ragin' BBQ Rub
1/2 cup Rick's Ragin' BBQ & Broilin' Baste

Coat chicken pieces with olive oil, then liberally sprinkle Rick's Ragin BBQ Rub™ on chicken. Grill or broil, turning pieces over frequently, or bake at 350 degrees for 30-45 minutes. (Chicken is done when juices run clear when chicken is pierced with a fork.) Baste chicken pieces with Rick's Ragin' BBQ & Broilin' Bastetm (mild or hot) and grill or broil for an additional 5-10 minutes, being careful not to burn the chicken.

Makes 4 - 6 servings

RICK'S Easy Cajun Salmon

1 salmon fillet (or any firm fish, e.g., Tuna, Flounder)
1-2 Tbs olive oil or melted butter
1 Tbs Rick's Ragin' Cajun Rub
1/2 cup Rick's Ragin' BBQ & Broilin' Baste

Coat fish fillet with thin layer of olive oil or melted butter, then liberally sprinkle Rick's Ragin' Cajun Rub™ on it. Place fish, skin side down, on foil-lined pan and bake in preheated 350 degree oven for approximately 15 minutes, until thickest part of the fish flakes easily with a fork. Brush fish with Rick's Ragin' BBQ & Broilin Bastetm (mild or hot) and broil it for an additional 2-3 minutes, being careful not to burn fish.

Makes 2 - 4 servings

Rick's Ragin' Great "Go Withs"

Now that you know how to make the best ribs in town, here are some side dishes that go perfect with ribs.

Rick's Ragin' Cole Slaw

1 Head cabbage, shredded
1/2 Medium onion, chopped fine
1 Cup Kraft® Mayonnaise
2 Medium carrots, shredded
1/3 Cup cider vinegar
1 Tbs celery seed
1 Cup sugar
1/2 Tsp Old Bay

cornRick's Spicy Corn on the Cob

Add several tablespoons of Old Bay® and one tablespoon of pickling spice to the water before boiling the corn.

© Ragin' Blends, Inc.

 

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