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.
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.