Patter Fam Sauces


2 cans chick peas (reserve the liquid for blending)
2 T Tahini Paste
2 tsp. minced garlic
4 ounces of lemon juice to taste
4 tsp. Olive Oil
Salt to taste
Pinch of Cayenne


Place chick peas, sesame seeds, garlic and lemon juice in a blender or food processor.  Pulse a few times to blend.  Add 2-4 teaspoons of olive oil and blend.  While blending slowly add the reserved liquid from the chick peas until you get the desired texture you want.  Add salt to taste.  Add the re-hydrated tomatoes and pulse a few times to chop into minced sized pieces.  Serve or refrigerate covered until needed.  Serve with oven baked pita chips and vegetable sticks.

Written by Joyce Peters — January 15, 2020

Black Bean Hummus


2 – 15 oz. cans black beans rinsed
2 T minced garlic
4 T extra virgin olive oil
4 T Lime Juice
1 tsp. cumin
2 T jalapeno slices
¼ cup cilantro leaves


Place all ingredients in a blender and pulse to the desired consistency.  Salt and pepper to taste.  Place in a medium size bowl, garnish with fresh cilantro.

Written by Joyce Peters — January 15, 2020

Fried Cajun Rolls

2 pkgs. Egg Roll Wrappers (30)
1 pkg. string cheese
1 lb. Shrimp chopped
1 lb. Andouille Sauces diced
½ Yellow Onion finely diced
1 Red or Green Bell Pepper finely diced
1 oz. Extra Virgin Olive Oil
3 minced Garlic Cloves
1 cup cooked yellow rice
Patter Fam Cajun Rub

Slice the string cheese into quarters lengthwise and set aside.  Peel and devein the shrimp if they are not already done so. Remove the tails and chop the shrimp into small pieces. Dice the andouille sausage into small pieces Sauté the andouille sausage, bell pepper, and onion for 3-4 minutes in a small amount of olive oil. Add the shrimp and garlic and sauté another 1-2 minutes.  Remove to a small bowl.
Add the cooked yellow rice to the bowl and season it all with Patter Fam Cajun Rub to taste. Stir until everything is mixed evenly.
Place an eggroll wrapper in front of you and wet the edges with water. Place a spoonful or two of the mixture in the middle of the egg roll wrapper. Pull the end closest to you over the mixture and then tuck in the sides over the flap to seal.  Finish rolling up the wrapper, making sure to seal the final end. Use a little more water if necessary, to seal.
Deep fry at 375 degrees for 2-3 minutes until golden brown. Remove to a paper towel to drain. Serve with a remoulade sauce for dipping.

Remoulade Dipping Sauce Recipe:
2 cups mayonnaise
1 cup mustard (Creole mustard if possible)
1 1/2 T sweet paprika
1 T Patter Fam Heatnik Red Cajun seasoning.
1 T prepared horseradish
2 tsp. pickle juice (dill or sweet, your preference)
2 tsp. Patter Fam Cayenne hot sauce (Crystal, or Tabasco can substitute)
2 large cloves garlic, smashed and minced

Whisk together all the ingredients. Cover and chill for at least 1 hour.

Written by Joyce Peters — January 04, 2020

Crab Cakes

1 ½ cup mayonnaise
3 large egg, beaten
3 tablespoon Dijon mustard
3 tablespoon Worcestershire sauce
1 ½ teaspoon hot sauce
3 pound jumbo lump crab meat, picked over
1 cup Panko Bread Crumbs
1/4 cup canola oil
Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.  In a medium bowl, lightly toss the crabmeat with the Panko crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.  Scoop the crab mixture into 24 - 1/3-cup mounds; lightly pack into 24 patties, about 1 1/2  inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.  Transfer the crab cakes to plates and serve with lemon wedges.

Remoulade Dipping Sauce Recipe:
2 cups mayonnaise
1 cup mustard (Creole mustard if possible)
1 1/2 T sweet paprika
1 T Patter Fam Heatnik Red Cajun seasoning.
1 T prepared horseradish
2 tsp. pickle juice (dill or sweet, your preference)
2 tsp. Patter Fam Cayenne hot sauce (Crystal, or Tabasco can substitute)
2 large cloves garlic, smashed and minced

Whisk together all the ingredients. Cover and chill for at least 1 hour.

Written by Joyce Peters — January 04, 2020

Pulled Pork Spring Rolls

(deep fried) (Makes 15)
6 egg roll wrappers
3/4 lb. pulled pork (1 oz. per person)
1 carrot, sliced into straws
Cooked cabbage leaves
Soy Sauce
Heat the pulled pork through. Add the carrot and cooked cabbage leaves and sauté quickly.  Place an egg roll wrapper on the diagonal on a cutting board. Wet the egg roll wrapper with water from your fingertips. Place a tablespoon of the pork mixture in the middle of an egg roll wrapper and roll up, tucking the ends in as you roll it up. Deep fry at 375 degrees until golden brown. Serve with a vinegar dipping sauce (see recipe below)

Vinegar Dipping Sauce:
1 tablespoon sugar
1 1/2 teaspoons warm water
1/4 cup rice vinegar
1 teaspoon chili sauce (recommended: Sriracha)
1 tablespoon lime juice
1 teaspoon fish sauce (tamari as a substitute)
1 tablespoon finely shredded carrot
1 T scallion, thinly sliced

Dissolve sugar in warm water, combine with other ingredients, and chill until ready to use.

Written by Joyce Peters — January 04, 2020

Low Carb Cheesy Sweet Pepper Poppers

Servings 10  (4 pepper halves)

1 pound sweet peppers mini, halved
8 ounces Gouda cheese smoked, grated
8 ounces cream cheese room temperature
1/2 cup feta cheese crumbled
2 cloves garlic minced
2 tablespoons chopped cilantro


Preheat oven to 425 degrees. In a bowl mix all ingredients together.  Fill each pepper halve with cheese mixture. Bake 10-15 minutes until cheese is melted and slightly browned.

Written by Joyce Peters — January 04, 2020

Garbage Nachos

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.

Written by Joyce Peters — April 05, 2019

Buffalo Chicken Nachos

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 coat.
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.

Written by Joyce Peters — February 18, 2019

Cajun Pulled Pork Potato Skins w/ Shredded Mozzarella

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.

Written by Joyce Peters — February 14, 2019

Egg Rolls

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

Written by Joyce Peters — February 13, 2019


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