(Serves 12 - 16) EGGPLANT 4 lb eggplant, sliced about 1/4” thick or slightly thicker 2 tsp salt 3 fl.oz. olive oil FILLING 1 fl.oz. olive oil 2 white or yellow onion, diced 6 garlic cloves , minced 2.5 lbs. ground beef or lamb (lamb is traditional) 1 cup dry red wine 28 oz crushed tomatoes 6 T tomato paste 2 cups beef broth/stock 2 beef bouillon cubes, crumbled 3 bay leaves 3 tsp. white granulated sugar 4 tsp. dried oregano 1 tsp cinnamon (or 1 stick, use whole) 1 1/2 tsp. salt BECHAMEL SAUCE 8 T Unsalted Butter 10 T AP Flour 5 cups whole milk, warmed 1/2 tsp. nutmeg, freshly grated 1 cup parmesan cheese, grated 2 eggs 2 egg yolks 2 1/2 tsp. chicken stock powder 1/2 tsp. pepper TOPPING 2/3 cup panko breadcrumbs
Place eggplant slightly overlapping in a large colander. Sprinkle with some salt. Repeat with remaining eggplant. Leave to sweat for 30 minutes. Meanwhile, make Meat Sauce and Béchamel Sauce. Preheat oven to 450 F. Pat eggplant dry - make sure to do this well, otherwise it's too salty. Lay on parchment paper lined trays (you might need several trays, work in batches), brush with oil. Bake 15 - 20 minutes or until lightly browned and softened. Remove and set aside to cool slightly.
MEAT SAUCE Heat olive oil in a large skillet or pot over high heat, then cook the garlic and onion for 2 minutes. Add the beef or lamb and cook until it changes from pink to brown, breaking it up as you go. Add wine, cook for 1.5 minutes or until alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium low and cook for 15 minutes, or until reduced to a thick sauce.
BECHAMEL SAUCE Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Stirring constantly, slowly add the warmed milk. Then stir regularly for 3 to 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, chicken stock powder and pepper. Allow to cool for 5 minutes, then whisk the eggs in. Cover with lid until required.
ASSEMBLE Lower oven to 350 F. Place half the eggplant in the bottom of a 9 x 13 baking dish (or 2 large 9” cast iron skillets), then top with all the Filling. (You may need 2-9 x 13 baking dishes) Top with remaining eggplant, then pour over the Béchamel Sauce, sprinkle with breadcrumbs. Bake for 30 - 40 minutes or until golden brown. Allow to stand for 10 minutes before serving.
1 lbs. Bratwurst 1 lbs. lean ground beef (80/20) 5 T Patter Fam Beef Rub Pepper to taste 4 slices sharp cheddar cheese 4 strips of bacon, halved and fried 1 tomato sliced Romaine lettuce chopped 4 large gourmet hamburger buns Patter Fam Jamaican Jerk Sauce for topping
Thoroughly mix the ground beef and bratwurst. Sprinkle the Beef Rub over the meat mixture and blend into the meat. Form into ½ lb. patties. Sprinkle with black pepper to taste. Grill at 400-450 degrees until desired doneness is achieved. Place a piece of cheese on the burger just before removing from the grill. Place on a bun, top with bacon and Jamaican Jerk Sauce. Top with tomato and lettuce.
2 lbs. boneless pork loin; Smoked swiss cheese 8 large sweet potatoes, washed; 2 green onions, thinly sliced; 1 cup Patter Fam BBQ sauce, plus extra for drizzling; Sea salt and freshly ground black pepper
Put the sweet potatoes in the oven and bake for 45 minutes, or until potatoes are tender. Reheat the meat in a pan with BBQ Sauce. Slit each sweet potato down the middle and add drizzle with melted butter and lightly pepper. Fill each sweet potato with the pulled pork. Sprinkle with swiss cheese, minced cayenne, red jalapeno and green onions, and drizzle with extra BBQ sauce to serve.
PORK 1 - 2 lbs pork loin or pork shoulder 2 tablespoon vegetable oil 1⁄2 teaspoon cumin seed, crushed slightly 1/2 red onion, chopped 1 T garlic peeled and chopped 1 (14 ounce) can diced tomatoes 1/2 tsp. dried oregano 1 bay leaf 2 chipotle peppers w/ 3 tsp. adobo sauce 3 oz. water salt and pepper to taste
Rub some salt and pepper on the pork shoulder (or beef). In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now. Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker. The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Brown the edges of the pork in a large skillet. Place the pork in the tamales. See tamale recipe below. Provide an ounce or two of sauce for each dish.
MASA 1 lbs. Corn Masa (cornmeal flour) 1 cup Pork lard 1 cup Water 1 T Baking powder 1 tsp. salt TAMALE ASSEMBLY 1 dozen dried corn husks
MASA: Place 1 pound of masa in a large mixing bowl. Add the water and add the baking powder over the masa evenly. Add salt and begin mixing the masa with your hands. Add the pork lard and 1 T of Holy Cow Hot sauce (this adds color to the masa) and knead the masa once more. Masa is ready when it starts to feel thick and compact. Pad it down in bowl and set it aside. TAMALE ASSEMBLY: Soak the dried husks in warm water for about an hour and a half or until soft. Drain the husks well; pat dry with paper towels. For each tamale spread about 2 tablespoons of the masa mixture on each cornhusk. Spoon 2 tablespoons of the filling lengthwise down the center. Fold husk and secure with strips of cornhusk. Steam for about 1 hour. STEAM TAMALES: At this point, the tamales are ready to be steamed. Use a stock pot with wire lining or steamer insert. Add enough water as to keep it below the steamer. Add a few husks to prevent the tamales from getting wet. Tamales must be placed open side up along the inside perimeter of the stock pot. Use a bowl to prop the tamales against in the steamer. Place extra husks on top the tamales and cover the pot. Steam for about an hour or until the husk peels away from the masa easily. Open and serve with a drizzle of mole over the top.
Serves 12 12 chicken leg quarters, bone-in, skin on Patter Fam Beer Can Chicken Rub 2 cups Patter Fam Sweet BBQ sauce 2 T vegetable
Preheat oven to 400 degrees F. Coat the chicken on all sides with olive oil and season with Patter Fam Beer Can Chicken Rub. Place the chicken skin side up on a baking rack nestled into a rimmed baking sheet covered with parchment paper, to elevate it so it's not sitting in its juices, resulting in more crispiness all around (and less fat!). Bake for 25 minutes, then add BBQ sauce as directed, do not flip. Remove chicken from oven and turn the temperature of the oven up to 425 degrees. Coat the top of the chicken with barbecue sauce using a basting brush. Then put back in the oven for 7 minutes. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes. If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy. Serve with Sauteed Spring Vegetables and Roasted Dijon Potatoes.
6 eggs, lightly beaten 3 cups heavy cream 1 ½ cups freshly grated Parmesan cheese 1-1/2 (16 ounce) packages penne pasta 1 T and 1-1/2 teaspoons olive oil 1-1/2 onion, chopped 3/4 pound diced pancetta 3/4 tsp. ground nutmeg 3/4 cup pine nuts, toasted 3/4 tsp. salt 1-1/2 tsp. black pepper 1 cup and 2 T chopped Italian flat leaf parsley ¾ cup freshly grated Parmesan cheese
Whisk together the eggs, cream, and Parmesan cheese in a bowl. Blend thoroughly, and set aside. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook until al dente, or for 8 to 10 minutes. Drain pasta, then return it to the pot (off of the heat), and cover to keep warm. Meanwhile, heat the olive oil over medium heat in a large skillet; add the onion and cook until transparent, about 8 minutes. Remove onion from the skillet; place in a bowl, and cover to keep warm. Using the same skillet, cook the pancetta over medium heat until browned, tossing with nutmeg. Drain on paper towels. Combine the pasta, onion, pancetta, pine nuts, salt, and pepper in the same large skillet over low heat. Slowly stir in the egg-cream mixture, tossing gently so the eggs don't scramble. Cook until just heated through. Remove from heat and toss with parsley and remaining Parmesan cheese.
24 oz Spicy Orange Glaze, for marinade 24 oz Spicy Orange Glaze, for cooking 16 skinless, boneless chicken thighs 2-3 tablespoon chopped green onion (optional)
Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of Spicy Orange Glaze. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F. Let stand for 5 or 10 minutes; meanwhile, place remaining Spicy Orange Glaze in a sauce pan and bring to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions. Serve over Fried Rice.
1 pound good-quality white, multigrain or sourdough bread, cut into 1-inch cubes (about 10 cups) 1 pound bulk pork sausage 4 T butter 3 ribs celery, chopped fine 1 large onions, chopped fine 2 cups chicken broth 1 large egg, beaten 1/2 cup chopped fresh parsley 1 tsp. dried sage Salt and pepper to taste
Pork Loin
Smoke the pork loin at 250 degrees until it reaches an internal temperature of 155 degrees. Remove, tent with foil and let rest at least 15 minutes. Slice 1” thick and then butterfly enough to hold the stuffing. Sear on a cast iron skillet for one per side. Remove and fill the cavity with a spoonful of stuffing.
Dressing
Preheat the oven to 325 degrees. Grease a 9-by- 13-inch baking dish. Spread the bread cubes on a baking sheet and bake until lightly toasted, 15 to 20 minutes. Transfer the bread to a large bowl.
Meanwhile, in a large skillet, cook the sausage over medium-high heat, breaking up the meat with a wooden spoon, until browned, about 5 minutes. With a slotted spoon, transfer the sausage to the bread. Discard all but 2 tbsp. of the drippings from the skillet.
Melt the butter in the reserved drippings in the skillet. Add the celery and onions and cook over medium-low heat, stirring occasionally, until softened, about 8 minutes. Scrape into the bowl with the bread and add the chicken broth, egg, parsley, sage, season with salt and pepper to taste. Mix well and transfer to the prepared baking dish. Cover with greased foil and bake until hot, about 50 minutes. Allow to cool slightly before stuffing chops.
2 1/2 pound ground beef 8 oz Patter Fam Smokehouse BBQ Sauce 1/2 cup brown sugar 1/2 Yellow or Red onion finely diced 1 cup Panko breadcrumbs – plain or herbed 1 1/4 salt 2 eggs
Mix all of the ingredients together in a bowl (4 separate batches) with your hands and form into 17 mini-loaves and place them in greased or sprayed mini loaf pan. Bake for 45-minutes to 1 hour at 350 degrees. A glaze of BBQ sauce can be placed over the top prior to putting it in the oven.
1 1/2 cups roasted, unsalted cashews 1/2 cup water 1 1/2 tsp. cornstarch 1/2 cup Jamaican Jerk Sauce or hoisin sauce (use gluten-free if needed) 2 T soy sauce (Tamari if gluten free) 2 - 3 pounds boneless, skinless chicken breasts or tenderloins, cut into 1-1/2 inch pieces 1 tsp. salt 1/2 tsp. freshly ground black pepper 3 T vegetable oil 3 T garlic cloves, minced 8 scallions (1 bunch), white and green parts separated, each cut into 1-inch pieces 6 T tablespoons rice vinegar 1/2 tsp. Asian sesame oil Broccoli (optional)
Serve over Basmati Rice
In a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside. Place the chicken pieces in a large bowl. Sprinkle with the salt and pepper and toss to coat evenly. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat until very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 3 minutes. Transfer to a plate. Add the remaining tablespoon vegetable oil to the skillet; then add the remaining chicken, garlic and white parts of the scallions. Stir-fry until the chicken is lightly browned but not cooked through, about 3 minutes. Return the first batch of chicken to the pan. Turn the heat down to medium and add the rice vinegar; cook until evaporated, about 30 seconds. Add the sauce mixture to the chicken; cook, tossing, until the chicken is cooked through and the sauce is nicely thickened, about 1 minute. Remove from the heat. Stir in the scallion greens, cashews and sesame oil. Serve immediately. Serve over rice. May be paired with Broccoli.
