2 large bags of corn tortilla chips (1 blue, 1 regular)
1 lb. ground chorizo, browned
1 lb. beef, diced and browned (any inexpensive cut will do)
1 lb. boneless skinless chicken breast, diced and cooked
2 cans black beans, rinsed and drained
½ sweet onion thinly sliced
1 T dried cilantro
1 tsp. cumin
1 tsp. salt
1 tsp. ancho chili powder
½ cup heavy cream w/ 1 T sour cream
4 jalapeno, sliced thin
4 Roma tomatoes, seeded and juiced, then diced
2 cans queso blanco cheese
3 cups shredded cheddar cheese
16 oz. natural sour cream
1 jar Patter Fam Traditional Salsa
Cilantro for garnish
Cook chorizo in a large skillet until brown, breaking up into small chunks ¼” in size. Remove from skillet to a paper towel to drain.
Dice a cut of beef into ¼” pieces and brown in the same skillet with the chorizo grease. Remove to a paper towel to drain.
Dice chicken breast meat into ¼” pieces. Cook in the remaining chorizo grease until done. Remove to a paper towel to drain.
In the same skillet, saute onion until caramelized (add a little olive oil if needed). Add the drained black beans, season with cilantro, cumin, ancho chili powder and salt. Saute for a minute. Add the heavy cream and sour cream and stir to combine making it a thickened mixture. (this can be rewarmed just before plating).
Preheat oven to 350 degrees.
Arrange saucers on a cookie sheet. Mix the blue and traditional tortilla chips together and place a large handful on each saucer. Top with a large spoonful of each of the three meats. Top with a little cheddar cheese. Place nachos in the oven for about 5 minutes to melt the cheese. Meanwhile, warm the queso blanco in a small sauce pan.
To plate, spoon the black bean and onion mixture over the meat and cheese. Then top each serving with some Patter Fam Traditional Salsa. Drizzle a tablespoon of queso blanco cheese over the nachos. Top with 4 slices of jalapeno, a few dices of Roma tomato, and a dollop of sour cream. Garnish with a leaf of cilantro.
4 boneless skinless chicken breasts
8 oz. Patter Fam Old School Wing Sauce
1 lb. shredded pepper jack cheese
3 stalks of celery finely chopped
1 pkg. egg roll wrappers
Cut egg roll wrappers into chips 1”x2” (8 per wrapper). Deep fry them at 375 degrees until golden and crispy (about 1 minute). Salt lightly when removed from the oil. Set aside on a paper towel to drain.
Braise the chicken breasts in water for about 1 hour. Remove and allow to cool.
Shred the chicken. Pour about 8 oz. of wing sauce over the chicken and toss to
Preheat oven to 350 degrees.
Layer a large handful of chips on a saucer and place the saucers on a cookie sheet.
Top the chips with some of the buffalo chicken mixture. Top with celery and then
some shredded pepper jack cheese. Place in the oven for 5 minutes until the
cheese is melted. Serve with a small cup of blue cheese dressing for dipping.
Blue Cheese Dressing:
5 oz. blue cheese or gorgonzola cheese crumbled
1/2 cup sour cream
1/2 cup buttermilk
1/3 cup mayonnaise
1 1/2 T White wine vinegar
½ tsp. black pepper
Mix blue cheese, sour cream, buttermilk, mayonnaise, White wine vinegar and black pepper together in a bowl. Cover and refrigerate or serve immediately.
2-3 pound pork loin
2-3 T Patter Fam Heatnik Red Cajun Rub
1 quart apple juice (water can be substituted)
1 – 12 oz. bottle Patter Fam Carolina Pit BBQ Sauce
3 – large Idaho potatoes
3 TOlive oil
Kosher salt to taste
1 cup Mozzarella Cheese
Slow cook 2-3 pounds of pork loin for 6-8 hours until it can be easily shredded. Toss the meat in a bowl with Patter Fam Carolina Pit BBQ Sauce. Set aside.
Wash and dry 3 large 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.
Season the potatoes with a little salt and pepper. Fill the cavity with seasoned
BBQ pork. Top with mozzarella cheese and place in a 400 degree oven for 5
minutes to melt the cheese.
Make 40 egg rolls (cut recipe in 1/2 to make 20)
4 T Soy Sauce
1 T Sesame Oil
1 T sugar
1 tsp. salt
Vegetable Oil for frying
3 T Garlic
1 T finely chopped fresh ginger or ginger paste
10 green onions – cut into 2” lengths, then cut lengthwise into very thin
6 celery ribs cut into very thin matchsticks
6 carrots cut into thin matchsticks
1 head of cabbage shredded
2/3 lb. pork sausage
40 – egg roll wrappers (2 packages)
1 large egg beaten + 1 T water
Stir together soy sauce, sesame oil, sugar, and salt in a small bowl until sugar and salt are dissolved.
Heat a dry large wok or skillet over medium high heat until hot but not smoking,
then add 2 T of vegetable oil and swirl skillet to coat.
Stir-fry ginger, garlic, and green onions 1 minute until they wilt. Add the cabbage, celery, and carrots and stir fry another 4 – 6 minutes until vegetables soften. Push vegetable up the sides of the wok. Add pork and cook until mostly browned. Add the sauce mixture and stir all the ingredients together until all the pork is cooked. Season with salt for taste and transfer to a large bowl to cool for 30 minutes. Open package of egg roll wrappers. Remove 1 at a time to assemble egg rolls. Begin with one of the corners of the egg roll near you. Place ¼ cup of filling horizontally across the center of the egg roll. Fold bottom corner over the filling, then fold the sides over the bottom corner. Brush top corner with the beaten egg wash and roll wrapper tightly closed. Place egg roll seam side down on a paper towel-lined baking sheet. Repeat the process until all the egg rolls are made. Heat oil to 375 degrees. Gently lower the 3-4 egg rolls at a time into the oil for frying. Fry 3-4 minutes or until golden brown. Remove to a paper towel to drain, and keep warm in a 250 degree oven until ready to serve. Serve with sweet Chili dipping sauce or hot mustard.
Sweet Chili Sauce
1 cup honey
1 cup sriracha chili sauce or other cayenne sauce
Makes 3 tarts
1/2 cup crème fraîche (or sour cream)
1 cup cream cheese at room temperature
1⁄ 8 tsp. nutmeg, freshly grated
1 tsp. kosher salt, plus more to taste
Freshly ground white pepper, to taste
1 3⁄4 cups flour, plus more for dusting
1 tsp. baking powder
3 tbsp. olive oil
2 egg yolks
½ cup water
8 strips smoked bacon, finely chopped
1 medium white onion, thinly sliced
Heat an oven to 500° with a pizza stone positioned on center rack.
Mix crème fraîche, softened cream cheese, nutmeg, and salt and white pepper in a bowl. Set aside.
Whisk flour, baking powder, and 1 tsp. salt in a bowl; make a well in the center. Whisk oil, yolks, and 1⁄2 cup water in another bowl, and pour into well. Using a fork, stir until a loose dough forms. Turn out onto lightly floured surface; knead dough for 1 minute. Divide dough into 3 pieces. Working with 1 piece of dough at a time, roll into a 12" circle, and place on a parchment paper—lined baking sheet.
Spread 1⁄2 cup cheese mixture over circle, leaving a 1⁄2 " border around edge.
Sprinkle with a little of the bacon and onions. Transfer dough (on parchment paper) to pizza stone. Bake until lightly browned and crispy, 12-15 minutes. Repeat.
30 large Ravioli
PF Marinara Sauce
Grated Asiago Cheese or Parmesan Cheese
3 – 4 T Basil chiffonade
Deep fry Ravioli in vegetable oil at 375 degrees. Remove and top with sea salt and grated Asiago Cheese. Garnish with a small amount of basil. Use Patter Fam Marinara as a dipping sauce for these.
1.25 lbs. sharp cheddar cheese spread at room temp
12 oz. cream cheese at room temp
1/2 tsp. paprika
1/3 tsp. cayenne
1/4 T garlic powder
1/4 T onion powder
1/2 T grated horseradish
1.5 oz. PF Cayenne Hot Sauce
3 oz. Bellhaven Scottish Ale
Add Cheddar and Cream cheese to a large bowl and whip on low speed for 2-3
minutes. Add paprika, cayenne, garlic, onion, horseradish and hot sauce to mixing bowl and whip on speed #2 for 3 minutes. Scrape down sides of bowl. Add the beer and whip on low speed for 2 minutes. Scrape down the sides and refrigerate covered until needed. Serve with big pretzels or pork cracklins.
1 ½ pounds tomatoes, seeded and diced
2/3 cup chopped cilantro
1/2 cup finely chopped white onion (about ¼ of a medium yellow onion)
2 small fresh jalapeño
1 ounce freshly squeezed lime juice, or more to taste
Salt to taste
Mix all the ingredients together in a bowl. Season to taste with additional chili,
lime juice, and salt.
36 oz. frozen corn, thawed
1 Red Bell Pepper, finely diced
1 cup finely chopped fresh cilantro
1 cup finely chopped red onion
1⁄2 cup fresh lime juice
4 tablespoons minced and seeded jalapenos
2 tablespoon olive oil
1 teaspoon salt
1⁄2 teaspoon cumin
1⁄2 teaspoon chili powder
1⁄2 teaspoon black pepper
4 garlic cloves, minced
Combine all ingredients in a bowl and toss well. Cover and chill approximately 8 hours. Stir well before serving. Serve with blue corn tortilla chips.
1 cup pork pellets
2 oz. Patterfam Heatnik Red Cajun Rub
1 jar sliced pepperoncini
Pimento cheese bechemel sauce
12 oz. jalapeno pimento cheese spread
2-4 oz. whole milk
Heat oil to 400 degrees.
When ready, drop 1 cup of pork pellets into the hot oil and submerge them below the oil using a wire basket. Hold them under the oil for 1 minute. Remove to a plate with multiple paper towels. Immediately sprinkle with Patter Fam Heatnik Red Cajun Rub. Move to plates. Heat cheese spread with a little milk to soften and liquefy. Add more milk if needed to thin to a pouring consistency. Drizzle cheese over the hot pork rinds and top with pepperoncini peppers. Serve.