Serves for 8-10
4-5 lb beef loin (8 oz fillets)
Patter Fam Beef Rub to taste
Set smoker for 250 degrees. Season meat generously with Patter Fam Beef Rub. Place on smoker and cook to an internal temperature of 145 degrees (approximately 3 hours). Remove and cover with foil for 5-10 minutes to rest.
Carve each steak and sear in a hot skillet for 1 minute each side. Top with Peppercorn Sauce. Garnish with micro greens.
4 T Olive Oil
1 stick of salted butter
3/4 cup finely chopped red onion or shallots
4 tsp. minced garlic
2 cups dry white wine
4 cups half and half or heavy cream
4 T Dijon mustard
2 T peppercorns
Add 4 tablespoon of butter and olive oil to the skillet, and when foamy, add the onions and garlic. Cook, stirring, until soft, 1 minute. Add the white wine and simmer until reduced to 6 ounces, about 6 minutes.
Add the cream, bring to a boil, and cook until reduced by half, about 4 minutes. Reduce the heat to medium and add the mustard, whisking to incorporate. Add the remaining 4 tablespoons of butter, whisking to incorporate. Stir in the peppercorns.
4-6 lbs of smoked pulled pork
Patter Fam Sweet BBQ Sauce
12 Large Hamburger buns
Prep the pork by injecting with apple juice and covering with Patter Fam Pork Rub. Place in an aluminum pan that has been lined with excess foil for wrapping the pork shoulder later.
Place on 250 degree smoker. Let smoke for 2 hours then spritz with more apple juice. Continue to spritz every 90 minutes after until the meat reaches an internal temperature of 170 degrees. Spritz one more time and wrap the pork in the foil. Increase the smoker to 300 degrees and smoke until the meat hits an internal temperature of 195-200 degrees. Let cool for 30 minutes and then pull. Total cooking time approximately 12 hours. Toss liberally with Patter Fam Sweet BBQ Sauce. Load up a bun with the meat and more BBQ Sauce. Serve with spicy coleslaw
Meatballs - Serves 10
Extra-virgin olive oil, for brushing
2 cups Panko breadcrumbs
2 large eggs
2 pounds ground beef chuck
1/2 large bunch parsley, chopped (about 1 cup)
1/3 cup grated parmesan cheese
1 clove garlic, minced
1/3 teaspoon red pepper flakes
1 jar Patter Fam Marinara Sauce
Mozzarella for topping
Basil or parsley for garnish
10 Hoagie Buns
Make the meatballs: Preheat the oven to 400 degrees F and brush a baking sheet with olive oil. Mix the ground beef, breadcrumbs, eggs, parsley, parmesan, garlic, salt, and red pepper flakes together in a large bowl until evenly incorporated.
Dampen your hands and shape the meat mixture into golf ball size balls. Arrange the meatballs on the prepared baking sheet and bake until browned and firm, 25 to 30 minutes.
Remove the meatballs from the oven and add to the sauce, spooning some of the sauce on top. Continue cooking, occasionally spooning the sauce over the meatballs, until tender and cooked through, about 6 minutes. Spoon 3-5 meatballs into each hoagie bun. Top with shredded mozzarella cheese and chopped basil or parsley.
3 – 4 T Heatnik Red Cajun Rub
Vegetable oil for frying
4 pounds medium shrimp (about 50 shrimp/5 per sandwich), peeled, deveined
2 cup buttermilk
3 cups all-purpose flour
2 cup cornmeal
10 – 8”-long French rolls, split horizontally
Shredded iceberg lettuce
5 Roma Tomatoes sliced
Hot pepper sauce
Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2”. Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
1/4 cup vegetable oil
2 pounds okra, washed in cold water, caps removed and tips cut into 1/4-inch rounds
Patter Fam Cajun Rub
2 cups tomatoes, peeled, seeded and chopped
1 cup chopped onions
1 cup chopped celery
5 bay leaves
1/2 teaspoon dried thyme leaves
1 tablespoon minced garlic
8 cups water
2 pounds medium shrimp, peeled and deveined
2 cups cooked white rice, warm
2 tablespoons chopped green onions
In a large pot, heat the oil. Fry the okra, stirring constantly, for 10 to 12 minutes or until most of the slime disappears.
Season with Patter Fam Cajun Rub. Add the tomatoes, onions, and celery, stirring occasionally, cook for 18 to 20 minutes, or until the vegetables are wilted.
Season with salt and cayenne. Add the bay leaves, thyme, garlic and water. Stir and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Add the shrimp and cook for until pink, about 5 minutes. Serve with rice and garnish with green onions and Patter Fam Cajun Rub.
10-12-pound whole beef brisket, fat trimmed to ¼” thickness
1 ½ cups Patter Fam Beef Rub
Season the meat an hour before preparing the grill, place brisket on a rimmed baking sheet. Let meat sit at room temperature for 1 hour.
Fill Thin Blue Smoke tube with pellets and light. Heat Smoker to 250 degrees.
Place the brisket, fat side up on the smoker. Close lid. Rotate and flip meat every three hours to maintain an even color and bark. Cook until the internal temperature reaches 200 degrees
8 chicken thighs, bone in and skin on
1/2 cup olive oil
4 garlic cloves, minced
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper
3/4 teaspoon dried thyme
3 lemons, one cut into wedges and one juiced and zested
Butter for sauce
Capers for sauce
Preheat your oven to 375 degrees.
Add the chicken thighs, olive oil, garlic, salt, pepper, oregano, crushed red pepper, thyme, lemon juice and zest in a large bowl together and combine well. Place the chicken thighs in your cast iron skillet skin side up. Toss the lemon wedges in the leftover marinade and add to the skillet in between the chicken pieces. Roast for 35-40 minutes or until browned and crispy.
3 Boneless skinless chicken breasts (6 halves) diced into 1/2” chunks
6 oz. Patter Fam Spicy Orange Glaze
1/2 cup chicken broth
2 oz. soy sauce
1 oz. Rice wine vinegar
1 1/2 T cornstarch
1 1/2 oz. canola or vegetable oil for frying
2 garlic cloves minced
3/4 T ginger paste
1 1/2 cups broccoli florets
1 red bell peppers thinly sliced
1/2 onion, thinly sliced
Crushed red pepper flakes
Whisk together the Orange Glaze, chicken broth, soy sauce, rice wine vinegar, and cornstarch to create a slurry.
Season chicken with salt and pepper. Heat oil in a large wok or skillet over high heat. Add the garlic and ginger and stir for about 30 seconds. Add the chicken and fry until white, about 3 minutes. Add the broccoli, bell pepper, onion and crushed red pepper and stir fry until vegetables are cooked but still slightly crisp – about 3 minutes. Add the slurry and bring to a boil stirring constantly. Cook until sauce thickens. Serve with Basmati rice.
12 Italian Sausage Links
1 cup Basmati Rice
2 cups chicken stock
Bring stock to a simmer. Add rice and cook for 15 minutes. Fluff and serve with stir-fry.
1 Red Bell Pepper, julienned
1 Yellow Bell Pepper, julienned
1 Green Bell Pepper, julienned
1/2 stick salted butter
Salt and pepper to taste
Patter Fam Marinara Sauce
Poach pepper in water over medium heat until the sausages are cooked to an internal temperature of 150 degrees. Remove and grill until sausages are done (165 degrees). Sauté peppers and onions in a skillet with 1 stick of butter. Season as needed. Serve over peppers. Optional – marinara sauce can top the dish.
2-3 packages of vegetable noodles
Patter Fam Marinara Sauce
Grated parmesan cheese
Saute noodles in olive oil until heated through but still firm. Serve topped with marinara sauce. Top with grated parmesan cheese & chopped basil.
Serves 16 (cut in half for 8 servings)
4 tablespoon olive oil
16 boneless skinless chicken breast halves (8 breasts)
salt and fresh ground pepper to taste
4 teaspoon garlic powder
Ingredients for the wine sauce
4 tablespoon unsalted butter
4 large yellow onion diced
12 garlic cloves minced (about 6 T)
salt and fresh ground pepper to taste
1 qt. dry white wine
4 teaspoon dried thyme
2 cups half and half/heavy cream/or evaporated milk
Fresh chopped parsley
Pour enough olive oil into a skillet to generously coat the bottom. Heat over medium heat until the oil shimmers, about 2 to 3 minutes. Season both sides of the chicken breasts with salt and pepper. Place the chicken breast halves in the pan and do not move the chicken around; let it cook for about 4 minutes. Using a pair of tongs, flip the chicken and cook for an additional 4 minutes, or until cooked to 165 degrees internal. Remove chicken to a plate and cover.
White Wine Sauce
DO NOT wipe the skillet. Add butter to skillet and melt over medium-high heat. Add onions and cook for 3 minutes, or until softened. Stir in garlic, salt, and pepper; cook for 30 seconds, or until fragrant. Add wine and bring to a simmer, scraping the bottom of the skillet to mix the brown bits into the liquid; cook for 4 to 5 more minutes, or until half of the wine has reduced. Stir in thyme and half-and-half.
Reduce heat to slowly bring to a boil; place chicken breasts back in the skillet and
leave to simmer and thicken for about 4 minutes. Remove skillet from heat. Garnish with fresh chopped parsley. Serve.