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.
2 cups AP Flour
1 ½ T Baking Powder
2 T Sesame Oil
2 ½ cups (20 oz.) really cold beer. (Carbonated Water can be substituted)
½ cup corn starch
20 – 24 Green Beans
10-12 mild peppers
1 onion sliced for rings
Blend the dry ingredients together. Add the sesame oil and egg and whisk. Add
the beer and stir with chop sticks to prevent overmixing. Lumps are a good thing
Lightly toss vegetables in the cornstarch and shake off any excess.
Dip vegetables into the cold tempura batter, let some of the excess run off and
fry immediately at 360-375 degrees until they are golden brown and heated
through. Drain on a paper towel and serve with aioli.
1 pkg. egg roll wrappers
1 pound Italian sausage
3 oz. pepperoni slices
½ lb. mozzarella cheese
¼ cup banana pepper slices
1 qt. canola oil for frying
Patter Fam Arrabiata Sauce
Heat oil to 375º.
Cut egg roll wrappers into 4 long strips then cut strips in half to create ½” x 2” pieces. Keep a moist towel over wrappers to keep them from drying out. Break Italian Sausage into small chunks and brown in a skillet over medium high heat until done. Remove sausage from skillet with a slotted spoon to keep most of the excess grease in the skillet and place in a small bowl.
When the oil reaches 375º carefully drop chips one at a time into the oil. They fry very quickly, so you will only be able to do 6-10 at a time. Let them fry on one side for about 15 seconds then flip over and fry for about another 15 seconds until golden brown. With a spider or slotted spoon quickly remove chips to a paper towel to drain. Lightly season with kosher salt as soon as they come out. Continue the process until all the chips are fried.
Turn the oven broiler on high (oven at 500) and set the oven rack in the middle of the oven. Spread the chips evenly on a large cookie sheet. Sprinkle the sausage mixture evenly over the chips. Spread the pepperoni and banana peppers over the chips. Generously spread the cheese over the whole mixture and place under the broiler until the cheese begins to brown. Remove and serve on the cookie sheet with Patter Fam Arrabiata Sauce for dipping.