BAKED POTATOES (any color)
Slice potato ¼” thick, for a round shape. Soak in a layer of cold water, (pyrex dish is a perfect height) ideally for a few hours. This gives them the crispy texture, my family loves. Drain the water and drizzle extra virgin olive oil over the potatoes – not too much and sprinkle David’s Special Steak Rub. Cook in oven @ 375 degrees, until crisp and golden. Note-it can take over an hour to bake until crisp!
Use a tablespoon of David’s Dynamite Caesar Paste with two tablespoons of extra virgin olive oil and you have your potent Caesar salad dressing. The paste can also be mixed with your favourite Caesar dressing, a trick my Mother-in-Law used for years to get everyone’s kids eating salad.
PEPPERS, ASPARAGUS, ZUCHINNI, EGGPLANT, PORTABELLO MUSHROOM
Slice a combination of coloured peppers or all of the vegetable listed above. In a pyrex dish drizzle extra virgin olive oil, balsamic vinegar and David’s Special Steak Rub. Cook in oven @375 degrees, until charred, while still bright in colour.
David’s Cajun Cauliflower
1 head cauliflower, cut into florets
½ cup cashews, roughly chopped
2 Tbsp David’s Cajun Rub
1 tsp salt
- Preheat oven to 400°F.
- Put cauliflower into a mixing bowl.
- Add cashews to the cauliflower.
- Toss with David’s Cajun Rub.
- Spread the cauliflower mixture onto a baking sheet.
- Roast for 15 minutes or until florets caramelise on the edges.
- Season with salt.
- For dip, combine David’s Cajun Rub and sour cream.