3-4 pounds baby red or gold potatoes, cut into quarters
3 tbsp olive oil
3/4 cup breadcrumbs
3 tsp Italian seasoning
1 1/2 tsp salt
1/2 cup grated parmesan cheese
Preheat oven to 425-degrees F and lightly grease a large baking sheet. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring the potatoes at least once halfway through. The potatoes should be golden brown and crispy on the outside, soft on the inside.
1 - 12 oz. frozen orange concentrate
2 cup milk
2 cup water
3 oz. Agave Syrup
2 tsp. vanilla extract
Mint leaves for garnish
Blend all the ingredients. Place in a shallow casserole dish and place in the freezer. After 1 hour, take a fork and scrape the mixture. Return to the freezer for 3-4 hours minimum.
Serve in a small bowl with a mint leaf
2 pounds mixed red and golden baby or heirloom beets quartered
1 cup thinly sliced peeled daikon
1 T Salted Butter
1 T Extra-virgin Olive Oil
2 small garlic cloves, minced
1 tsp. anchovy paste (found near the canned tuna in the supermarket)
2 T freshly lemon juice
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
1 ½ cups mayonnaise
2/3 cup freshly grated Parmigiano-Reggiano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Mixed Greens for 13
bread for croutons
1 T salted butter
In a large skillet, melt the butter and add the olive oil. Roast the beets and daikon radish until they are warmed through and charred a little on the edges. Remove and set aside.
Chop the bread into ½” cubes. Sauté in a skillet with a small amount of butter until lightly toasted. Season with Italian seasoning. Remove to cool.
Mix the garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire and mayonnaise in a bowl well. Add the cheese and season with salt and pepper. Whisk and taste for flavor. Adjust seasoning as needed.
Layer the greens on a plate and arrange the beets and daikon radish on top. Pour one ounce of salad dressing over the salad. Garnish with a few of the gluten free croutons and serve.
2 lbs Ground Beef
2 eggs, beaten
2 T minced Garlic
1 T finely minced fresh parsley
2/3 cup plain Rice Panko Breadcrumbs
1 tsp. Cayenne Pepper Powder
Salt and Pepper to taste
Fresh Rosemary for garnish
Colored toothpicks or skewers
Preheat oven to 450 degrees.
Mix the ingredients together in a medium sized bowl and shape into 1” sized meatballs. Place them evenly on a baking sheet fitted with a wire rack. Bake for 10 minutes or until they are 160 degrees internal temperature.
Transfer to a slow cooker. Add in the Cranberry Chutney. Slow cook for 4-5 hours.
To serve, spoon several of the meatballs onto a small plate and spoon a little of the cranberry chutney over the meatballs. Drizzle with the melted Brie Cheese sauce and garnish with a few Rosemary petals. Stick a toothpick or skewer into one of the meatballs
1 package of Ocean Spray Cranberries
1 can Red Raspberry Pie Filling (or, 2 cups fresh raspberry and ½ cup sugar)
1 ¼ cups granulated white sugar
2 tsp. Cinnamon
¼ tsp. ground Clove
1 cup water
½ cup finely minced onion
½ T Red Pepper Flakes
1 cup Patter Fam Spicy Orange Glaze
Place all the ingredients into a slow cooker and bring to a simmer. Stir occasionally. Add the meatballs once the chutney is simmering. Put a lid on and slow cook 4-5 hours.
Brie Cheese Sauce
1 tsp. Bacon Grease
1 T Extra Virgin Olive Oil
1 tsp. Butter
1/4 cup minced Onion
2 T Pillsbury Gluten Free Flour
1 cup Half-and-Half
6 ounces Alouette Brie Cheese (rind removed), diced
In a saucepan, melt bacon grease, olive oil and butter over medium heat. Sauté onion for about 3 minutes. Add the flour and whisk well. Add the half-and-half and continue to whisk. Reduced heat to low and add in the cheese. Stir or whisk until the sauce is thickened and the cheese is melted.
Keep warm. Use to drizzle over the meatballs.
makes 16 – 4 oz. drinks
8 cups ice
16 oz. cream of coconut
3 oz. lime juice
1 cup toasted sweetened coconut flakes
1 pkg. Birthday sprinkles
8 oz. heavy cream
2 oz. cream of coconut (or ½ tsp. coconut extract)
2 T powdered sugar
1 tsp. vanilla
Place mocktail ingredients in a blender and blend until incorporated well. Serve in a martini glass. Top with a little spray of whipped cream and sprinkles.
40 (4 each) – medium sized shrimp peeled and deveined.
8 oz. Patter Fam Jamaican Jerk Sauce
2 lime, sliced
Put Shrimp on Bamboo Skewers. (4 Each) Brush with Patter Fam Jamaican Jerk Sauce and Grill until the shrimp are just cooked through. Finish with another brush of sauce before serving. Garnish with Pineapple Salsa.
½ pineapple, diced (optional: use canned diced pineapple in light syrup)
½ red onion, finely diced, soaked in cold water for 10 minutes and drained
1 jalapeno, seeded and finely diced
2 T chopped cilantro
1 T sugar
zest of 1 lime
juice of 1 lime
pinch of salt
In a large bowl, toss together all ingredients. Season to taste with salt.
24 chicken whole wing (3 Per person)
Patter Fam Beer Can Chicken Rub
Patter Fam Jamican Jerk Sauce
¼ cup toasted, sweetened shredded coconut for garnish
Season wings with rub and place on a rack in air fryer. Cook per air fryer instructions until the wings reach an internal temperature of 165 degrees. Allow the wings to rest 15 minutes.
Place wings in a large bowl, pour 6 oz. of Jerk sauce over them. Place a lid on the bowl and shake to coat.
Garnish with toasted, sweetened shredded coconut.
Caribbean Wing Dip
1 can coconut milk
1 cup Greek Yogurt
1 can crushed pineapple, drained
1 T Lime Juice
1/4 cup agave
Drain the yogurt in a colander for 30 minutes, or squeeze dry in a cheesecloth to remove most of the whey. Mix all the ingredients in a bowl. Chill for at least 30 minutes. Serve as a dip for Jerk Chicken Wings.
Beef Brisket for topping
4 large potatoes (1/2 potato each)
3 T Olive oil
Kosher salt and pepper to taste
2 cups Mozzarella Cheese
8 oz. button or portobello mushrooms
½ stick butter
Salt and Pepper to taste
Chives or finely diced green onion for garnish
Warm Beef Brisket and set aside.
Wash and dry Idaho Potatoes. Drizzle with Olive Oil and season the outside with Kosher Salt.
Wrap each potato in aluminum foil. Bake the potatoes at 500 degrees for 1 hour 15 minutes until tender. Remove and let cool enough to handle (approximately 20 minutes). Remove the foil. Slice each potato in half.
With a tablespoon, carefully remove most of the potato flesh from inside leaving about 1/4” attached to the skin. The removed potato flesh can be used for mashed potatoes in another dish.
Saute mushrooms in the butter until softened. Season with salt and pepper to taste.
Season the potatoes with a little salt and pepper. Fill the cavity with seasoned Beef. Top with mozzarella cheese and mushrooms and place in a 400 degree oven for 5 minutes to melt the cheese. Garnish with chives or finely diced green onion.
1 lb. Pulled Pork
½ lb. Salt Cured Ham (slab that can be diced brunoise)
Salt and Pepper to taste
1 tsp. Cumin
1 tsp. Oregano
½ cup Onion
1 T minced Garlic
1/3 cup Dijon Mustard
2 cups grated Swiss Cheese
1 Bay Leaf
Pinch Chili Flakes
2 cups Chicken Broth
3 oz. Lime Juice
2 large whole Dill Pickles, diced (brunoise)
1 large bag of Tortilla Chips
Braise Pork in a mixture of Chicken Broth, Lime Juice, Chili Flakes, Bay Leaf, Salt, Pepper, Oregano, Cumin, Onion and Garlic until tender enough to shred (about 1 hour).
Drain and shred pork and set aside with any of the onions and garlic until ready to assemble nachos. Discard bay leaf.
Preheat oven to 400 degrees.
Pile chips on cookie sheet and top with Pork and Diced Ham. Drizzle with Dijon Mustard. Top the meat with the shredded swiss cheese. Place in a 400-degree oven for 5 minutes to melt the cheese. Remove and garnish with some finely diced Dill Pickles.
8 ounces cream cheese softened
1 T sugar
1 T white onion grated
1 large egg
2 tsp. water
48 wonton wrappers (maybe use egg roll, cut in ½)
vegetable oil for frying
Combine cream cheese, sugar, and grated white onion. Stir together the cream cheese mixture until it is well blended. Prepare an egg wash by combining one egg and water in a small bowl. To fill wontons with cream cheese mixture, brush egg wash on two sides of the wonton wrapper.
Drop about a teaspoon of cream cheese onto the wonton wrapper. There are many ways to close the wonton wrapper. Wet the sides of the wrapper with the egg wash.
Lift up the middle of the 2 opposite sides so that they meet. Squeeze lightly together Bring the middle of the 2 other sides to close the wonton Gently squeeze to close the wonton. The wonton will remain slightly open. Add enough oil for frying into a pot to cover the bottom 4 inches of the pot. Heat the oil to 350 degrees. Drop the wontons in a couple at a time until they are golden brown. Drain on a wire rack or on paper towels. Serve immediately.
These can also be done in an air fryer. Spray the rolls with cooking spray and the inside of the fryer and cook at 390 degrees for 3 - 4 minutes. Be sure to not crowd your air fryer.