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Santa Maria Chicken Wings

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Fast and Easy Santa Maria Wings

Active Prep Time:  10 minutes

Marinate Time:  1 -24 Hours

Cook Time  50 – 60 minutes

Ingredients:

2-1/2 pounds Chicken Wings

Wet Rubz Santa Maria Style Marinade

Instructions:

  1. Cut chicken wings into three sections; discard wing tips. Place chicken wings  in a gallon size zip-lock bag or glass bowl.
  2. Shake well and pour Wet Rubz Santa Maria marinade over chicken wings. Toss to evenly coat, making sure that wings are generously covered.  Seal bag or cover bowl.
  3. Refrigerate 1 – 24 hours; the longer the better.
  4. Pre-heat Oven to 375 degrees.
  5. Line Baking dish with Aluminum Foil. Lay the wings in a single layer on a baking sheet.
  6. Bake, uncovered, at 375° for 50-60 minutes, turning mid way.
  7. For extra tangy wings:  brush Wet Rubz Santa Maria Marinade on wings 10 minutes before they are done cooking.

If desired, serve with Ranch Dressing. Enjoy!

Note: Uncooked chicken wing sections (“wingettes”) may be substituted for whole chicken wings.

Makes approximately 24 wings.

Submitted by:  Aimee Martin

Santa Maria Roasted Rack of Lamb with Baby Root Vegetables and Balsamic Au Jus

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Marinade Time

  • 24 – 48 hours

Prep Time

  • 40 minutes

Cook Time

  •  Approx 45-55  minutes

Ingredients

  • Wet Rubz Santa Maria Style Marinade
  • 8 bone Rack of Lamb (split in 2, 4 bone Racks)
  • 1 small Yellow Onion
  • 2 stocks of Celery
  • 2 medium Carrots
  • 5 cloves Garlic
  • ¼ cup Balsamic Vinegar
  • ½ cup Red Wine
  • ¼ cup Chicken Broth
    For Root Vegetables:
  • 1 bunch Baby Turnips (peeled, leaving ½” of greens, cut into ½’s)
  • 10 Pearl Onions (peeled)
  • 1 bunch baby Chioggia Beets (peeled, leaving ½” of greens, cut into ¼’s)
  • 1 bunch baby Carrots (peeled, leaving 1/2’” of greens)
  • 3 cloves Garlic (minced)
  • 2 sprigs of fresh Thyme
  • 1 sprig of Rosemary
  • 2 sprigs Oregano
  • Salt and Pepper
  • 1 Tablespoon Olive Oil

Don’t Panic, It’s Organic! 

Make your entire meal Organic – all items listed above are available as Certified Organic

Instructions

1. Place Wet Rubz  Santa Maria Marinade (about 1/3 of a bottle) on Rack of Lamb. Be careful not to get the marinade on the bones (for presentation reasons). Place racks in a large glass bowl (bones up), cover with plastic wrap, and marinade in refrigerator for 24-48, hours. The longer the better.

2. Preheat oven to 400 degrees.

3. Dice the Onion, Celery and Carrots into medium size pieces. Peel 5 cloves of garlic. Add diced vegetables, Garlic cloves, and 2 sprigs of Thyme & 1 sprig of Rosemary in an oven proof Sauté Pan. Place marinated Lamb over diced vegetables with the bones wrapped in foil (to prevent them from darkening). Roast in a 400 degree oven until the Lamb reaches an internal temperature of 128 degrees (for medium rare), about 30-40 minutes.

4. Prepare Baby Root Vegetables by peeling baby Turnips, Pearl Onions, baby Chioggia Beets, baby Carrots and cutting as directed above in ingredients listing. Peel and mince 3 cloves of Garlic. Toss all vegetables, including 2 sprigs of Oregano and Salt and Pepper in a large bowl with 1 Tablespoon of Olive Oil. Spread on a Ceramic Roasting Pan in a 400 degree oven until tender, approximately 20 minutes. Stir vegetables half way through cooking time.

5. Take the Roasting Pan with the Lamb drippings and diced Vegetables and pour into a medium Sauté Pan over Medium High heat. Add ¼ cup Balsamic Vinegar; cook until reduced by 2/3. Add ½ cup Red Wine and cook until reduced by half. Add ¼ cup Chicken Broth and simmer for 2 minutes. Strain the mixture with cheese cloth, discarding the vegetables. Pour the A Jus into a small gravy pitcher.

6. Remove the Lamb and let rest on a cutting board tented with foil.
To Plate:
7. Stack the Roasted Vegetable Root medley in the center of 4 plates.

8. Slice the resting Lamb Racks each in half. Lean Lamb across Vegetables, interlocking the bones.

9. Spoon the Balsamic Au Jus around the plate and over the Lamb and Vegetables.
Serves 4

Created by: Chef Shea Ohlott

 

Turkey Recipes

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  • Wet Rubz Santa Maria Roasted Whole Turkey with Sunchoke and Sourdough Stuffing

Wet Rubz Santa Maria Roasted Whole Turkey with Sunchoke and Sourdough Stuffing

By

Marinade Time (meat)

  • 24-48 hours

Cook time

  • 45-60 minutes

Ingredients

  • Wet Rubz Santa Maria Style Marinade
  • Whole 12-14 lb. Organic Diestal Turkey
  • 4 cups Sourdough Croutons (from a 1 lb. Sourdough loaf with crust removed)
  • 2 Tb. Extra Virgin Olive Oil
  • 1 Yellow Onion
  • 4 ribs Celery
  • 2 large Carrots (peeled)
  • 1 bunch Fresh Sage
  • 3/4 lb. Sunchokes (peeled)  (*aka:  Jerusalem Artichokes)
  • 12 cloves Garlic
  • 4 cups Organic Chicken Broth
  • 3 Tb. Butter
  • 2 Eggs lightly beaten (room temperature)
  • 1 cup cooking White Wine
  • Salt and Pepper to taste

Instructions

Prep Turkey and make Stuffing

  1. After de-frosting, marinade Turkey inside and out.  Rub 1 bottle of Wet Rubz Santa Maria marinade on the whole turkey and inside cavity.  Separating the meat from the skin, rub marinade between the skin and breast. Keep marinated Turkey in glass bowl covered with plastic wrap in refrigerator for 24 – 48 hours. The longer, the better!
  2. Spread Bread Crumbs in 2 shallow baking pans and bake in upper and lower thirds of oven until dry, about 15 minutes total. Cool crumbs in pans on racks, then transfer to a large bowl and stir in salt, and pepper.
  3. Dice Yellow Onion & put in small bowl.
  4. Dice Celery & Carrots – place in medium sized bowl. Finely chop Sage & cut peeled Sunchokes into about nickel size pieces & add to bowl. Mince 12 cloves of Garlic & add to bowl.
  5. Heat Olive Oil in a 12-inch heavy skillet over moderate heat (do not let oil smoke). Add Onions – cook & stir occasionally, until Onions are softened, about 8 to 10 minutes. Add Celery, Carrot, Sage, Sunchoke & Garlic mixture, stirring occasionally. Cook about 5 – 8 minutes, until Onions are translucent & Carrots are softened.
  6. Add White Wine, continue to cook, stirring occasionally until liquid is reduced by ½.
  7. Add Chicken Broth and bring to a simmer for 5 minutes.
  8. Add Butter to vegetable mixture. Stir until Butter has melted and mixed with vegetable mixture.
  9. Pour vegetable mixture over Croutons in a large bowl and let rest for 10 minutes while the moisture is absorbed.
  10. Add lightly beaten Eggs to mixture and stir well.

Note: Stuffing can be assembled (but not baked) 2 days ahead -chill & cover. Bring to room temperature before baking.

Roasting the Turkey

Pre-heat oven to 350 degrees

  1. Take Turkey out of refrigerate and let rest to room temperature.
  2. Stuff cavity of the bird loosely with stuffing mixture.
  3. Tie drumsticks together with string.
  4. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body, and should not touch the bone.
  5. Place Turkey on a rack in a roasting pan, cover bird with foil and place into a preheated 350 degree oven.
  6. Uncover the bird after 2 hours and finish cooking until thermometer reads 155-160 degrees, about 1-3/4 more hours.
  7. Remove Turkey from oven cover in foil & let rest for 30 minutes.
  8. Carve and serve with other family favorites such as: potatoes, green beams, yams, and traditional gravy.

Note: total roasting time for turkey is approximately 20 minutes per pound.

Serves 6-8 adults

Created by Chef Shea Ohlott

Wet Rubz Santa Maria Grilled Shrimp Tacos with Charred Avocado Pico de Gallo and Pickled Red Onions

By

Prep Time

  • 1 hour

Cook Time

  •  20 minutes

Ingredients (meat)

  • Wet Rubz Santa Maria Style Marinade
  • 1 lb.  Jumbo Shrimp (peeled, deveined, tail off)  You will need approx 24 Shrimp
  • 8 Corn Tortillas

Ingredients (sides)

  • 3 Roma Tomatoes
  • 2 Avocados
  • 1 Corn on the Cob (fresh with husk)
  • 2 Red Onions (1  small & 1 medium)
  • 1 Jalapeno Pepper
  • 1 Cilantro bunch
  • 2 Limes
  • 2 T. Olive Oil (good quality)
  • 1 c. White Vinegar
  • 1/4 c. Sugar
  • Salt & Pepper to taste

 

  • Don’t Panic, It’s Organic! 

    Make your entire meal Organic – all items listed above are available as Certified Organic

Instructions

1.Place Wet Rubz Santa Maria Marinade (about 4 ounces) and cleaned Shrimp in a 1 gallon zip lock or Cryovac bag for 2-4 hours & refrigerate. (The longer you marinade the Shrimp the more spicy they will be).
2. Prepare Pickled Onions (see “preparing sides”, below)
3. Prepare grill:
A. For Charcoal grills prepare coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill.
B. For gas grills – pre-heat all burners on high heat to start.

4. Prepare Corn Pico de Gallo (see below).
5. Remove Shrimp from bag.
6. Barbeque the Shrimp over high heat until they turn pink and plump (approximately 1 minute on each side).
7. Turn gas grill down to medium heat. Warm corn tortillas (both sides) directly on the grill until warm and so the tortillas have light grill marks.

 

Cooking the Sides

Pickled Red Onions

1. 1. Cut off both end of 1 medium Red Onion. Remove skin. Cut Onion in half. Slice the Onion as thin as possible. Place onions in small glass bowl.
2. In a small sauce pan add ½ cup Water, 1 cup White Vinegar, ¼ cup Sugar and bring to a boil. Turn down the heat and stir, bringing the pickling juice to a simmer, dissolving the sugar completely. Simmer for an additional minute.
3. Pour the Pickling Juice over the sliced Onions.
4. Cover the bowl for at least 1 hour at room temperature.
5. After 1(+) hour, the Onions will turn pink. Chill until use.

Charred Avocado Pico de Gallo

1. Wash Cilantro and towel dry.
2. Grill 1 ear of Corn (husk on) until the husk is dark in color and burnt in spots. Rest to cool to touch.
3. Cut and pit 2 Avocados. Score the cut side of the avocado in a crisscross pattern.
4. Place prepared Avocados flesh side down on grill.
5. Cook until skin is charred black.
6. Scoop Avocado meat into a medium mixing bowl.
7. When corn is cool to the touch, shuck the corn and shave the kernels into the same bowl as the Avocado.
8. Dice 3 Tomatoes. Add to bowl.
9. Cut Jalapeno Pepper in half and remove and discard seeds. Mince Jalapeno. Add a small amount to bowl. (You can add more to your taste)
10. Skin and dice 1 small Red Onion. Add to bowl.
11. Chop Cilantro. Add about 4 Tablespoons to the mixing bowl.
12. Juice (2) Limes and add to mixing bowl.
13. Add 2 Tablespoons of Olive Oil to mixing bowl.
14. Mix all ingredients so they are blended well.
15. Add Salt and Pepper to taste. (*At this point you can add more minced Jalapeno if you wish).

Plate – Place 2 warm tortillas on each plate. Add approximately 3 Shrimp per Tortilla. Spoon the Corn Pico de Gallo over the Shrimp. Top the dish with Pickled Onions..

Serves 4

Recipe created by Chef Shea Ohlott, exclusively for Wet Rubz Gourmet Sauces

Easy Slow Cooker Wet Rubz Santa Maria Style Chicken

By

                            

One bottle of WET RUBZ Santa Maria Style Marinade

4-6 chicken breasts or 12-18 chicken thighs

1-15 oz. can of cut tomatoes

4-6 medium potatoes, about 2 lbs, peeled and cut into chunks

Chili flakes to taste

Directions

Place the chicken in the slow cooker and add the potato chunks around and on top of the chicken. Shake and Pour one bottle of WET RUBZ marinade over the chicken and potatoes. Pour in the can of cut tomatoes. Sprinkle in the chili flakes.

Set slow cooker on low and cook for 6-8 hours. Stir occasionally

Serve Slow Cooker WET RUBZ Santa Maria Style Chicken & Potatoes as a “one dish” meal and enjoy!

Recipe submitted by:  Katie Christie-Lober

Wet Rubz Santa Maria Smoked Chicken

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Whole chicken Chicken

Prep Time:  15 minutes

Cook Time  3-4 hours

Ingredients:

1 Whole Roasting Chicken

Wet Rubz Santa Maria Style Marinade

Instructions:

  1. Wash entire chicken inside and out, drain cavity & pat dry with paper towels.
  2. Pour Wet Rubz marinade inside cavity and pour over the entire chicken so that it is thoroughly coated.
  3. Place bird in large glass bowl or large zip-lock bag.
  4. Cover bowl or seal the bag. Refrigerate overnight.
  5. Remove meat from refrigerator and let come to room temperature (about 20 minutes). When ready to smoke, remove from marinade bag.
  6. Prepare smoker, we recommend using a mixture of Cherry, Apple and Alder wood chips.
  7. Smoke Chicken in smoker until the bird’s internal temperature reaches 160-165 degrees. Cooking time will depend on smoker temperature and size of bird.  An average bird will take about 3-4 hours.
  8. Transfer to serving platter. Cover with aluminum foil and let rest for 5-10 minutes. Cut up and serve chicken on a warm platter. Enjoy!

Serves 8-10.

Submitted by:  Chef JoRita Pedersen