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.
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
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.
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.
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.
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.
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.
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.
(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.
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.
