RUSTY SLED ALL-CANADIAN BLEND & RUB
February 10, 2018
We're smack in the middle of the Olympics and if you're like us, you're glued to the TV. And what a great time to have some fun cooking and create a gold-medal meal. You'll love Frank's recipe for Amazing Roast Chicken. If you're serving a crowd, go for the Bumbleberry Slab Pie! This is one fantastic pie!
This Month's Recipes
Mike's Sweet and Spicy Wings (see recipe below)
Meet This Month's Kitchen Hero: Frank
We're in love with Frank. Maybe because he can make the best darn roast chicken, or because he's an adventurous cook. With Rusty Sled, he's able to let loose and really have some fun in the kitchen. As Frank says, Rusty Sled works on everything except dessert! And he's not kidding. Here's some of his suggestions.
- Stew/Pot Roast: If you've got a bottle of Burnt Canoe kicking around, try making a stew. For 1 lb of stewing beef, add about 1 tbsp Rusty Sled and 1/2 tbsp Burnt Canoe to the mix. Use this same ratio for a pot roast.
- Chicken Wings: Below is a recipe for Mike's Sweet and Spicy Wings!
- Salmon or Trout: Brush a fillet of salmon or steelhead trout with Dijon mustard then sprinkle on some Rusty Sled. Broil for about 9 min per inch.
- Eggs: Another kitchen hero Meredith sprinkle's Rusty Sled on a cold boiled egg for a quick mid-day pick-me-up.
Let us know what you're making.
Mike's Sweet and Spicy Wings
1 lb chicken wings
1-2 tbsp baking POWDER (NOT baking soda - ever)
Rusty Sled All Canadian Blend & Rub
Sriracha Sauce
Honey
Toss the wings with the baking powder (the baking powder makes the wings crisp as they bake). Cover and refrigerate 1-2 hours or overnight.
Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper (this prevents the wings from sticking). Toss the wings with a liberal amount of Rusty Sled. Spread on the baking sheet (do not crowd the wings or they won't get crisp). Bake about 45 minutes, turning the wings occasionally.
Remove the cooked wings to a bowl. Squeeze over Sriracha sauce and drizzle with honey. Toss well. Transfer to a serving plate and serve.