Give It A Rub

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Easy Homemade pasta Sause

This is a delicious and very quick and simple recipe.
Cook Time15 minutes
Total Time15 minutes
Course: Dinner
Cuisine: Italian
Keyword: Delicious, Italian, Pasta, Sauce
Servings: 8
Author: Larry Stasiak
Cost: $4

Equipment

  • 1 Sauce pan Medium size

Ingredients

  • 2 15oz Tomato sauce
  • 2 tbsp Beaver Rub Zesty Italian
  • 2 tbsp Beaver Rub Garlic Blend

Instructions

  • In a saucepan add all the ingredients together and simmer for 10 to 15 minutes.

Notes

This is the easiest sauce recipe.
Add to any dish that requires tomato sauce.
Give it a rub!
Eat like a king you deserve it.
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Clarified Butter

Use for whenever you sauté. By removing the fat and clarifying the butter you increase the burn point of the butter to 450 degrees.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Keyword: Butter, Saute
Servings: 20
Author: Larry Stasiak
Cost: $3

Equipment

  • 1- 2 quart saucepan
  • 1- strainer
  • 1- cheese cloth

Ingredients

  • 1 lbs. unsalted butter

Instructions

  • In the saucepan add the butter. Melt the butter on medium heat. Once the butter is completely melted turn down to the lowest setting. At this point you want a very small boil. Let boil for about 40 minutes. The top should be lightly browned. Remove from heat and strain through 3 or 4 layers of cheese cloth into an airtight container. Once cool you can put it in the fridge of up to 6 months.

Notes

I will make a lot at a time and freeze it. It can be frozen for up to a year. However, it never last that long. 
Eat like a king you deserve it.
Give it a rub!
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Shrimp Stock

Whenever you make anything with shrimp save the shells by putting them into a freezer zip lock bag and freeze until you're ready to make your stock.
Prep Time5 minutes
Cook Time1 hour
Straining of the stock20 minutes
Total Time1 hour 25 minutes
Course: stock
Cuisine: stock
Keyword: shrimp, stock
Servings: 3 quarts
Author: Larry Stasiak

Equipment

  • 1 stock pot (large)

Ingredients

  • 2 lbs. Shrimp shells
  • 14 cups cold water
  • 1 white, yellow or sweet onion (rough chop)
  • 1 cup carrots (rough chop)
  • 1 cup celery (rough chop)
  • 3 Garlic cloves (smashed)
  • 2 tbsp. parsley
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 2 bay leaf

Instructions

  • Rinse the shells in cold water and add them to the stock pot. Add all other ingredients. Bring to a boil. Reduce heat and simmer uncovered for 1 hour. Skim the impurities as they rise to the top.
  • Remove from heat and strain the stock into a smaller container or a bowl. Fill a large container with ice and water to make a ice bath. Place the strained stock to the ice bath to cool quickly. Refrigerate or freeze in smaller containers.

Notes

I typically make larger quantities.  So I will freeze whatever I don't plan on using within a couple days. 
Eat like a king, you deserve it! 
Give it a rub!
Email

orders@
beaverrubspicecompany.com

Phone

708-203-8853

Location

Available for Purchase Nationwide!

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