RICK'S Cajun Crab Cakes
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
 Rick'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.
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