16 medium to large jalapenos, stemmed and seeded (plus 1 for demo)
8 slices bacon halved
1 – 8 oz. pkg of cream cheese softened
3 oz. shredded pepper jack cheese
¼ cup finely chopped cilantro
3 T minced red onion
Set the smoker or grill to 425 degrees.
Mix cream cheese, pepper jack cheese, cilantro, and red onion together in a bowl.
Cut the top off of the jalapeno and core out the seeds and membrane from the
inside. Using a plastic baggie or a spoon, pipe or spoon in the filling. Wrap half a
strip of bacon over the top of the jalapeno and place upright in the roaster.
Place the jalapenos on the smoker and let cook for 20 minutes or until the bacon
Vegetable oil cooking spray
2 tablespoons olive oil
6 ounces thinly sliced bacon, chopped into 1/4-inch pieces fried crisp
1 medium onion, finely chopped
12 oz ricotta cheese
2/3 cup grated Parmesan
1 cup frozen peas, thawed
Kosher salt and freshly ground black pepper
40 (2 to 3-inch long) sweet baby peppers
Sriracha Aioli Sauce (recipe at bottom)
Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside.
Sweet Sriracha Aioli
In a medium skillet, heat the oil over medium-high heat. Add the bacon and cook,
stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted
spoon, remove the bacon and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, bacon, cheeses, and peas. Season with salt and pepper, to taste.
Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the
seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta
mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to
18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes.
Arrange the peppers on a platter and serve w/ a sweet sriracha aioli from a
squeeze tube zig-zagged across the peppers and plate.
1 cup mayo
2 T sriracha sauce
1 T lime juice
1 T Agave syrup
1/1 cup packed brown sugar
3 fl. oz. rice vinegar
3 fl. oz. maple syrup
ground black pepper to taste
2 pound Pork Belly
Preheat oven smoker to 225 degrees.
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Remove the skin from the pork belly if it’s still on. Score both sides of the meat in
a 1-inch crosshatch pattern 1/8” – ¼” deep.
Brush one coat of candied glaze over the pork belly
Smoke the pork belly fat side up until internal temperature reaches 145 degrees (3 hours). Brush the pork belly with additional glaze and turn the heat up to 350
degrees. Brush the pork belly every 10 minutes until the internal temperature
reaches 165-170 degrees.
Remove the pork belly and let cool completely on a wire rack. Once it’s cool, you
can cover it in cling wrap and let it chill in the refrigerator overnight.
Cut the pork belly into ½” thick slices and then chunk it 2” long. Arrange on a rack
and cookie sheet. Coat entire chunk with glaze and place in a 350 degree oven for 10 minutes. Turn, coat with more glaze and bake another 5 – 10 minutes until glaze is thickened.
Remove and serve with Apple Chutney.
2 cans black beans rinsed and drained
4 mango, peeled and medium diced (leave one to demo)
1 cup chopped red onion
2 jalapeno, seeded and finely chopped (leave for demo)
1 Tablespoon fresh lime juice
2 tablespoon vegetable oil
1/2 cup chopped fresh cilantro
3 T Honey
Salt and freshly ground black pepper
Toss all the ingredients together in a large bowl. Season with salt and pepper and
refrigerate at least 1 hour before serving.
1 cup cornmeal
1 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
Pinch of baking soda
1 cup buttermilk
2 egg, lightly beaten
1 onion, finely chopped
1 jalapeno finely chopped
1 T vegetable oil
Oil for frying
Combine cornmeal, flour, baking powder, sugar, and salt in a medium mixing bowl;
mix well, and set aside.
Dissolve baking soda in buttermilk in a small mixing bowl. Add egg, onion, jalapeno,
and 1 tablespoon oil; stir well. Add to dry ingredients, mixing well.
Drop batter by tablespoonfuls into deep, hot oil (350°), cooking only a few at a
time. Fry 3 minutes; turn and fry an additional 3 minutes or until hush puppies are
golden brown. Drain well on paper towels. Serve immediately with Aioli.
1-2 heads of cauliflower sliced
2-3 T Olive Oil
Salt to taste
2 tsp. paprika
2 tsp. ancho chili powder
2 tsp. garlic powder
1 tsp. cumin
2 cups shredded Colby Jack cheese
Toppings: salsa, guacamole, sour cream, pickled jalapeno
Slice the head of cauliflower in half and then slice each half into ¼” thick slices.
Evenly place on a cookie sheet and drizzle with olive oil.
Season the cauliflower with salt, paprika, ancho chili powder, garlic powder and
cumin. Toss to coat. Spread evenly on the cookie sheet again and roast for 20
minutes in a 425 degree oven.
Remove from the oven and top with Colby jack cheese. Reduce oven to 400
degrees and bake for 5 more minutes.
Top with your favorite salsa, guacamole, sour cream, and pickled jalapenos.
2 1/4 cups biscuit mix [i.e. Bisquick]
2 tsp Heatnik Red Cajun Rub (or other Creole seasoning)
2 Tbsp chopped chives
1 lb hot or mild ground pork breakfast sausage, uncooked
1/2 cup water or buttermilk
3 Tbsp spicy brown mustard
2 Tbsp finely minced onion
1 1/2 cups shredded sharp cheddar cheese
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. In a medium size mixing bowl, mix together the biscuit mix, Heatnik Red Cajun Rub and chopped chives.
Next, add the sausage, 1/2 cup of water or buttermilk, 3 tablespoons of creole mustard and finely minced onion. Using your hands, mix until thoroughly combined.
If this is your first time making sausage balls, it takes a few minutes to fully incorporate all of the ingredients. Don’t worry, it will come together. After the sausage and biscuit mix is combined, mix in the shredded cheddar cheese. Roll the mixture into bite sized balls and place onto the cookie sheet, leaving about 1 inch between each. Then place into the preheated oven.
Bake for 22-25 minutes or until golden. Serve warm with spicy aioli for dipping.
Yield: 48-50 sausage balls
Makes 12 sliders
2 ½ lbs Pork
2 bottles of Patter Fam Smoke House BBQ Sauce
12 slider buns (Hawaiian Rolls)
Slow cook (braise) pork in a slow cooker 3-4 hours w/ a little water to keep moist. Remove and shred in a large bowl. Return to slow cooker and add two bottles of Patter Fam Apple BBQ and reheat on low until completely warmed through. Place on slider buns w/ spicy cole slaw. Makes about 18 sliders.
Makes 16 sliders
3 lb. ground chicken (Equivalent of boneless, skinless chicken breast can be substituted)
6 oz crumbled blue cheese
1 cups shallot or red onion minced
2 stalk of celery minced
2 eggs beaten
1 1/2 cup panko bread crumbs
6 oz. Patter Fam Wing Sauce + 3 oz. for basting
Salt to taste
16 Slider buns
Mix chicken, blue cheese, shallot, egg, bread crumbs and Patter Fam Wing Sauce in a large bowl by hand until all ingredients are thoroughly combined. You will want to wear gloves to do this.
Scoop 2 oz. of the mixture and form it into a ball. Press flat and set aside until all the patties are formed. Place on a hot grill and cook about 5 minutes per side. Once you turn it the first time, baste the top with additional Wing Sauce.
Toast buns quickly on the grill.
Slather a small amount of the cheese spread on the bun. Place slider on the bun. Top with greens as an option.
1 – 8 oz. pkg. softened cream cheese
2 oz. blue cheese crumbles
1 T Patter Fam Burnin’ Love Wing Sauce
Mix cream cheese, blue cheese and wing sauce together to create a spread for the slider buns.
1 1/4 cups mayonnaise
1/4 cup Creole mustard
1 Tbsp sweet paprika
2 teaspoons Heatnik Red seasoning
2 teaspoons prepared horseradish
1 teaspoon pickle juice
1 teaspoon Patter Fam Cayenne hot sauce
1 large garlic clove, minced and smashed
Mix all ingredients together in a medium sized bowl. Chill in the refrigerator for
up to 4 hours.