Happy New Year!
July 8, 2009
Santa Monica, California
SLEEPERS MAGIC RUB - JUST FOR THE HALIBUT!
LOCAL RESIDENT WINS SLEEPERS MAGIC RUB MONTHLY RECIPE CONTEST
An original recipe and slogan incorporating Sleepers Magic Rub - Original Blend, submitted by Santa Monica
producer Jeremiah Samuels has been selected to receive the coveted "Sleepers Magic Recipe of the Month" award.
This months winning recipe is an incredibly simple (and tasty) way to enjoy
the bountiful harvest of Halibut currently available in groceries and markets.
As told by Jer himself, about an hour before you are going to cook your fish,
drizzle a small amount of olive oil on the halibut and then sprinkle/massage
enough Magic Rub on the fish to get it "good and red!"
Wait 45 minutes and then cook quickly on each side, leaving the center medium rare, moist and tasty.
Asked why he thought to use SMR on Halibut - Jerry responded - "Just for the Halibut!" with a quick grin.
To show our appreciation the tasting council at Sleepers Magic Rub is pleased to present Mr. Samuels
with a complimentary 'Pound of Rub' - Original Blend. This is enough rub for you to do some
serious damage - and we encourage you to put it to good use!!
Please continue to enjoy our products as much as we enjoy making them available for you!
The Tasting Council at Sleepers Magic Rub.
zzz@sleepersmagicrub.com
|
3-7-09
Get your Rub on Toshika!!
Sleepers Magic Prime Rib
Roast (serves 6 – 8)
1 (4 - 5
rib) standing rib roast
Sleepers Magic Rub -
Original
1 bag (5 lb.) rock
salt
Generously cover the fatty side of the
rib roast with Sleepers Magic Rub Original. You do
not have to “pack it on” but feel free to use it
generously – the more you use – the more flavor
you will impart to the roast. Cover the bottom of
a heavy roasting pan with rock salt and then put a
wire roasting rack on top of the salt. Place the
rib roast on the rack with the fatty side up,
taking care to make sure the the beef is not
touching the salt. Insert a meat thermometer into
the thickest part of the meat – but make sure it
is not touching a bone.
Roast in a 350 degree oven (this is also a GREAT recipe for your smoker) until the thermometer reads 130 degrees for Rare or 140 degrees for medium. It will take around 20 minutes per pound. Remove your roast from the oven and
LET IS STAND FOR 20 MINUTES BEFORE YOU SLICE IT
THIS IS IMPORTANT !
se a sharp knife to slice the meat across the gain – serve and enjoy!!!
(discard the rock salt)
SOOOOO... TASTY !!!
MRS.
SLEEPERS MAGIC COBBLER...
Ingredients:
1/2 c sugar
1 T cornstarch
1/4 t cinnamon
2 cups sliced & peeled fresh apples---like granny
smith or whatever is on sale
this week at the grocery store!
2 cups frozen raspberries----or you can use fresh if
you prefer
1 t lemon juice
3 T butter
1 c all-purpose flour (substitute
wheat if you like)
1/2 c slivered almonds---omit if you don't like nuts!
1 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 c milk----at least 2%
Pre-heat oven to 400 degrees F.
Fruit Mixture:
Mix together 1/2 c sugar,
cornstarch and cinnamon in 2 quart saucepan on medium heat.
Stir in apples and lemon
juice - Cook, stirring constantly until mixture thickens and boils.
Add raspberries and cook for 2
minutes more until they thaw and mixture thickens slightly.
Pour mixture into ungreased 2
quart casserole and set to the side while you prepare the topping:
Cobbler Topping:
Cut butter into flour, 1 T
sugar, slivered almonds, baking powder and salt until mixture resembles fine
crumbs. (note 1: you can
also do this in your food processor quickly if you have one. that's what i
usually do!)
Stir in milk. Drop dough
by tablespoons onto warm fruit mixture.
(note
2: if you like a more "bready" cobbler, double the ingredients for
the topping. I sometimes do this when i am having guests to make it more
substantial.)
Bake in 400 degree oven until
topping is golden brown. (about 25-30 minutes)
Remove from oven and serve
immediately with whipped cream----i have a yummy recipe for this w/cinnamon:
Cinnamon Whipped Cream
1 c whipping cream---heavy or
light, your preference
3 T powdered sugar
1/2 t cinnamon
1/2 t vanilla
beat all ingredients together
in a chilled bowl until liquid forms stiff peaks. You can do this while the
cobbler is in the oven or earlier.
or top with vanilla ice
cream. (OR TOP WITH BOTH!!!)
(note 3: if you want to substitute blueberries, mixed berries or cherries, omit cinnamon. i always use frozen fruit fromtrader joes because they have a great selection for the $$$and it is easy to keep on hand.
Play around w/flavors! i
have made it w/peaches & blueberries, mixed berries, as above, only apples,
nectarines and plums in summer, ect...)
enjoy! and, let me know how
it works out for you!!!!
Mrs. Z
zzz@sleepersmagicrub.com
1-21-09
A message from the President of Sleepers
Magic Rub...
Tuesday January 20th, 2009 was an amazing day in American history. We have inaugurated a motivated, intelligent, hard working family man to lead our nation through the next four (and perhaps eight) years.
The excitement is palpable and contagious.
As I walk the streets of
Although I watched the inauguration from the cozy comfort of our 'West Wing' here in LA, I could not agree more. A groundswell of pride, happiness and determination to succeed is spreading across our nation like a glorious morning sunrise.
How fortunate we are to live during these exciting times!
At Sleepers Magic Rub we pledge to participate in this re-invention of our great nation at every turn. We would like to personally thank each of our customers who made our launch in the fall of 2008 so successful. We were very fortunate to be able to donate a percentage of our receipts to 'The Giving Spirit' a charity here in Los Angeles that truly embodies the ideal of mans humanity to man by assembling and distributing 'survival kits' to a portion of the more than 85,000 people sleeping on the streets here every night.
A portion of our first quarter 2009
earnings will be passed along to 'Books to You', an organization started in 2002
by Dr. Ken Mask, a good friend (and fan of our rubs!) to distribute books to
the underprivileged youth of
Although we are very excited about a number of amazing new products that we will debut in the weeks and months ahead, we will save those announcements for another time. (Soon we promise!)
Today we wish to share with you our enthusiasm and excitement about the road that lies ahead. We are a nation of achievers with unlimited potential. Strive to treat everyone you meet with dignity and respect. Offer a hand to someone less fortunate. Give a smile to a stranger. Open your heart and embrace the humanity that surrounds you.
Thank you from all of us at Sleepers Magic Rub - have an amazing 2009 - and as always...
GET YOUR RUB ON!
Magically yours,
zzz
zzz@sleepersmagicrub.com
Repeat orders from America's Heartland!
Louisville, Kentucky has more Magic per capita than any city in the country!
Thanks L'uvulle!
1-8-09
SLEEPERS MAGIC RUB SPICES UP THE USA!
Thanks to all of our amazing fans!
zzz
12-26-08
Merry Christmas Sleepers!,
Love, Gwen
+++
Good Morning Gwen.......
Pulled pork would be similar to the bbq style beef with the original Sleepers Magic Rub that we served at the tasting on french bread to about 100 at an amazing Wine and Magic event held by Ian Blackburn of Learn About Wine (www.learnaboutwine.com)
Ya, we gussied it up a bit with the fancy bread but a bun is the true way to enjoy the maximum amount of meat and magic rub! If you would like my recipe, let me know - in fact I will post it here!.
And keep me posted with more rub stories.
Luv ya! Now go get your rub on!
C
Sleepers Magic Shredded Beef:
5 POUNDS of BEEF - Buy what is on sale! and trim off the fat. No need to spend more that $2.20 per pound ($1.90 is better)
1 Large Jar of Horseradish
3 Large Onions - Chopped Fine
2 Tablespoons Olive Oil
8 Tablespoons - Sleepers Magic Rub - Original (add heat boost if you like)
Trim most of the fat from your beef and cut it into large pieces (4" - 5")
Toss the Beef with Sleepers Magic Rub (reserve 1 tablespoon) - cover and let stand at least 20 minutes - longer is better. If you have time cover tightly and place in the ice-box overnight.
In a large heavy skillet (see our article on CAST IRON) saute the chopped onions in 2 Tablespoons of Olive Oil
When the onions begin to turn translucent - mix in 1 tablespoon of Sleepers Magic Rub - onions are done when they begin to turn a golden reddish/brown (about 15 minutes total)
Nana's recipe says to brown the beef - however I rarely have time for this - so I just skip it - you can brown if you like.
Place the trimmed and cut beef, onions and the horseradish in a Crock Pot and cook until tender as follows:
High: 4 hours
Low: 6-8 hours
Or in the oven in a covered casserole dish at 350 degrees for 6 hours.
Check occasionally - it should not dry out - but if it does add a little water.
Beef is 'done' when you can easily tear it apart with a fork (a potato masher also works well) TRY NOT TO OVERCOOK - BEEF GETS MUSHY
Use the masher or fork to 'shred' the beef.
Serve hot - on your favorite bread.
Enjoy!!!
z
12-23-08;
New Orders from:
New York (B U F F A L O!)
Los Angeles
Atlanta
and
Colorado
MAGIC FOR THE ENTIRE NATION!
----------------------------
12/16/2008 - Thank you to our friends (customers) and 'Fellow Rubbers" in...
Louisiana
North Carolina
Texas
Ohio
Georgia
California
and
Washington DC!!!
(see you in January President BO!)
----------------------------
The staff of Sleepers Magic Rub (dot com) wishes you a Happy, Healthy and Prosperous Future!
Enhanced (of course) by a generous daily portion of Sleepers Magic Rub!
Did you know that spice can make you happy?!?!
please feel free to ask for advice regarding successful application of our magic rubs
----------------------------
To Ken in Louisiana (via North Carolina etc...)Ken - Your first order for magic rub shipped to north carolina.
your second order left today - on the way - 12 beautiful bags of magic rub - and a special gift for the ice box!
It made my day when you told me that your FATHER boiled his ribs my friend - 'cause that is the way that sleeper (me) makes his ribs. Learned that in Cincinnati - (right on that mason-dixon line ) Do you know anything about what he would boil the ribs in? I use spice, water, beer, vinegar, bay leaves, celery carrots onion.....crushed red pepper, cayenne... - if you have any info about your fathers "boil" would love to hear it.
Anyway - for those just reading - Ken and I are referring to a rib preparation technique that uses boiling before grilling. This is a very unique approach to meat preparation - especially to those completely dedicated (with good reason) to slow heat/smoke preparation of rubbed meats.
However... there is an equal and compelling argument to be made for the wet boil method of rib preparation - including moist meat, spicy meat, juicy meat, tasty meat... (get the picture) Ribs are cleaned - spiced - and then boiled in a specially prepared brine to achieve an absolutely perfect combination of texture and flavor.
Anyway - to use sleepersmagicrub in tandem with a boiling technique of preparing ribs...
Clean and trim ribs
massage ribs generously with sleepersmagicrub - original (use 'magic heat boost' if you like to feel your meal)
let stand 15 minutes to two days (if allowing to stand for more than one hour wrap tightly and place in the refrigerator)
Submerge spiced ribs in boiling "boil" mixture - return to boil and the reduce and simmer until tender and "close" to bone suckin' tender
Remove from "boil", allow to drain for two minutes
re-apply a "light" coat of sleepersmagicrub to the hot ribs.
cover tightly and allow to stand for 15 minutes (up to some hours - get a LOT of ribs to this point - your friends should show up for the party NOW)
Place the racks of ribs on a hot grill - turning to avoid burning - allowing a caramelized texture to develop (5 - 15 minutes - depending on how hot the grill...)
Serve the hot ribs ( sliced for the ladies) with your favorite sauce.
Sleepers Magic Sauce is coming soon.... worth the wait!
best 2 u,
z
If you have questions about the best ways to use Sleepers Magic Rub please send them to: