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.
2 oz. Vegetable or Canola Oil for coating chicken
2 boneless, skinless chicken breasts (halves)
3 T chives minced
2 T minced red bell pepper
1/4 cup frozen corn kernels
1/4 cup of wilted and chopped spinach
3 oz. diced jalapeno seeded
1/2 T fresh cilantro
1/2 tsp cumin
1/2 tsp. ancho powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
1 cups shredded Monterey Jack cheese
8 Egg rolls
Canola oil for deep frying
Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
Dice chicken and mix into the pan with onion and red pepper. Mix in corn, spinach, jalapeno peppers, cilantro, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
Spoon even amounts of the mixture into each egg roll. Fold ends of egg roll to the middle, then roll tightly around mixture. Seal with a little water to glue the edges. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry egg rolls 2-3 minutes each, or until dark golden brown. Drain on paper towels before serving. Serve with aioli.
6 cups mashed potatoes
1+ cups AP Flour
3 oz. whole milk
1 T Dried Parsley
2 T Dried Chives
½ T minced garlic
Salt and Pepper to taste
clarified butter for frying
Panko bread crumbs
Mix parsley and chives together.
Working in batches combine 6 cups of mashed potatoes with 1 cup of flour, 3 oz. of
milk, 3 T of mixed herbs, and ½ T of garlic in a large bowl. If mixture seems too
wet add a little more flour. Season with salt and pepper to taste. Knead until
Divide into balls on a floured surface and flatten into a 3” patty. Coat lightly with
Panko bread crumbs.
Fry 4-5 patties at a time in a large skillet with 2-3 T of butter over medium high
heat until golden brown (about 5 minutes), turn over and fry the other side. Add
more butter if necessary. Remove and repeat the process.