Patter Fam Sauces

Jerk Shrimp Skewers with Pineapple Salsa

Serves 10

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.

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.

Written by Joyce Peters — May 18, 2020

Caribbean Chicken Wings

Serves 6

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.

Written by Joyce Peters — May 15, 2020

Steakhouse Potato Skins

Serves 8

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.

Written by Joyce Peters — May 15, 2020

Cuban Pulled Pork Nachos

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.

Written by Joyce Peters — May 13, 2020

Cream Cheese Wontons

Makes 24

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.


Written by Joyce Peters — April 07, 2020

Vinegar Dipping Sauce

Make approx 16 ounces

4 T sugar
2 T warm water
1 cup Rice Vinegar
4 tsp Chili Sauce
4 T Lime Juice
4 tsp Fish Sauce or Tamari (soy sauce)
$ T Finely Shredded Carrot
4 T Finely Sliced Green Onion

Add all ingredients to a mason jar and shake  Serve with egg rolls or spring rolls.


Written by Joyce Peters — April 07, 2020

Egg Rolls

Makes approx. 20

2 pounds ground pork
2 tsp. ground ginger
2 tsp. garlic powder
2 quart vegetable oil for frying
4 T water
4 cups shredded cabbage
4 ounces shredded carrots
20 (7 inch square) egg roll wrappers
4 T sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat.
In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the water on the final corner to help seal the egg roll.
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.  Serve with Vinegar Dipping Sauce.

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 4 - 5 minutes. Turning 1/2 way in the cooking process.  Be sure to not crowd your air fryer.

Written by Joyce Peters — April 07, 2020

Parmesan Crisps (2 each)

Makes 12

12 T Grated Parmesan 
Preheat oven to 400 degrees.
Place 1 heaping T of Parmesan in the middle of a whoopie pie mold or a muffin tin. Place in the oven for 6-8 minutes until melted and golden brown. Remove and let cool 5-10 minutes. Using a spoon or small silicon spatula, nudge the crisp from the mold and place on a paper towel to finish cooling

Written by Joyce Peters — April 01, 2020

Air Fried Ravioli w/Marinara

5- 6 Ravioli per person
Patter Fam Marinara

Pre Heat Air Fryer. Place 10-12 Ravioli in air fryer basket, spray with cooking spray and cook at 390 for 3-5 minutes shaking 1-2 times.  Serve with Patter Fam Marinara as a dipping sauce.

Written by Jacob Peters — March 26, 2020

Cheesy Garlic Bread

2 loaves of Italian Bread
1 stick of butter clarified and melted
4 cloves of garlic minced
1 ½ cups mozzarella cheese
Italian seasoning to taste
Smoked paprika to taste

Slice bread in half lengthwise. Brush with butter. Spread garlic evenly over the bread. Top with mozzarella. Season with Italian seasoning and smoked paprika. Bake in a 400-degree oven for 10-12 minutes until cheese is melted and the bread lightly browned. Remove and cut into 20 equal slices.

Written by Jacob Peters — March 22, 2020


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