3 lb. Pork Shoulder
2 T Salt
1 T Pepper
1 T Cumin
1 T Oregano
1 large onion chopped
2 T Garlic minced
1 bay leaf
1/4 tsp. chili flakes
2 cups chicken broth
3 oz. lime juice
2 loaves French Bread
3 cups mayonnaise
Juice from 1 orange
Juice from 1 lime
1 T garlic mashed to paste
1 tsp. cumin
2 tsp. kosher salt
Handful of cilantro leaves
1 lb Swiss Cheese (about 12 slices)
Kosher Dill Pickles
1 lb sliced ham
Begin by braising the pork shoulder. Season with salt, pepper, cumin and oregano. Add about two ounces of olive oil to the bottom of the Dutch oven. Sauté onion, garlic, bay leaf and chili flakes until they begin to infuse the oil. Add the chicken broth and lime juice. Place the braising rack in the cooker and add the
Set oven temp to 375 degrees. Allow to cook for 2 hours. Turn the shoulder over
and cook for another 2 hours. Check occasionally to make sure your liquid has not evaporated. Add more chicken stock as needed. Allow to cool in the juices before removing for slicing. Cook to an internal temperature of 180-190 degrees.
To prepare the Cuban sandwiches, split the bread in half. Layer with mustard,
cheese, pickles, ham, pork then cheese again. Season between the ham and pork layers with salt, pepper and a some of the au jus.
Heat the cast iron griddle over medium heat. Lightly coat the outside of the bread with melted butter. Place the sandwiches on the griddle and place large bricks wrapped in foil to press the sandwiches. Cook for about 5 minutes per side or until the bread is toasted.
Mix the mayo spread. In a blender, combine the mayonnaise, 1⁄2 cup orange juice, 1 tablespoon lime juice, garlic, cumin, and salt until smooth. Add the cilantro and blend until smooth and creamy, about 30 seconds.
Assembly: Spread the bottom slice of bread with mustard and one slice of swiss cheese. Build the rest of the sandwich on the top slice of bread, starting with the top layer of swiss cheese, followed by a slice of ham and the Pork. Place a liberal layer of pickles over the pork, and top that with a full-on slathering of the cilantro mayonnaise. Flip the bottom up onto the top and press down firmly to compact.
3/4 cup whole milk
1 large eggs
1 cups all-purpose flour
1 teaspoons seasoned salt
Freshly ground black pepper
2 T - Patter Fam Beef Rub
2 pounds Steak or Beef Round Steak – sliced, tenderized
1/4 cup canola or vegetable oil
1/2 tablespoon butter
2 tablespoons of reserved grease from frying
3 tablespoons butter
1/4 cup seasoned flour dredge
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
¼ cup grated parmesan cheese
For the steak:
Slice semi-frozen beef into ¼” slices. Pound with a meat tenderizer until 1/8” thick. Season with Kosher salt and black pepper.
Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the beef rub, in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
Work with one piece of meat at a time. Place it in the flour mixture. Turn to coat.
Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
Heat the oil in a large skillet over medium heat. Add the butter. When the butter sizzles you know it's ready. Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
Drain the frying pan of grease and reserve for cooking. Leave the bits in the skillet. Add 2 T of the frying grease and 3 T of butter and melt over medium low heat until the butter sizzles. Add the flour and whisk until smooth and still blonde in color.
At the same time heat milk until scalding (small bubbles along the edge) and then turn off the heat. Add the hot milk to the roux 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and add the cheese, stirring to melt and combine. Season with more salt or pepper if needed.
3 ½ cups bread flour or AP Flour
1 T sugar
1 1/2 cup hot water
1 packet of dry yeast
2 tsp. salt
2 T olive oil
1 egg & 1 T of water to make egg wash
Parmesan cheese for topping
or whatever you like in your calzone
In one cup of hot water, dissolve 1 T sugar then add the packet of yeast stirring
slightly. Set aside to blossom for 5 minutes. Mix all the dry ingredients (flour,
sugar, salt) together in a large bowl. Add the yeast/water mixture once it has
bloomed. Drizzle 2 T olive oil over the dough and mix with a large spoon or in a
food processor until a dough ball forms and the dough pulls away from the side.
Turn out on a floured surface and knead until it forms an elastic ball 3-5 minutes.
Place in a greased bowl. Cover with plastic wrap and set in a warm place for one
hour to rise.
When ready, pull off a tennis ball sized piece of dough and form it into a round
shape. Fill half the round with toppings and marinara. Fold other half over and
pinch the ends together. Poke a couple of holes in the top or slit the top to let
steam out. Brush with egg wash.
Bake in the oven at 450 degrees for 18-20 minutes until crust browns.
10 large beef short ribs
Simple beef rub (1/4 cup kosher salt, ¼ cup paprika, ½ cup brown sugar)
Maple syrup glaze (1/2 cup brown sugar, 3 fl.oz. rice vinegar, 3 fl.oz. maple syrup, 1
T Black Pepper)
Season ribs with simple beef rub. Place in an aluminum roasting pan on the smoker
for 2 hours at 225 degrees to get a good smoke on the meat. Remove and baste
the ribs with the maple syrup glaze. Bake in a 400-degree oven until an internal
temperature of 200 degrees (approx. 75 minutes).
10-12 large flour tortilla shells
3 boneless skinless chicken breasts cooked and shredded
1 cup roasted whole kernel corn
1 can black beans
1 T diced jalapeno
2 T Olive Oil
1 T Ancho chili powder
1 T Cumin
2 tsp. Cilantro
2 T Garlic
Salt and Pepper to taste
2 cups shredded Cheddar cheese
Cook chicken breasts in a slow cooker for 2.5 hours until tender and easily shredded. Chicken can be cooked and shredded up to 4 hours before and refrigerated.
In a large skillet, sauté chicken, corn, black beans, and jalapeno in 2 T olive oil. Season with ancho chili powder, cumin, dried cilantro and minced garlic and salt and pepper. Cook until all ingredients are heated through.
Place cooked ingredients in a flour tortilla, sprinkle with cheddar cheese and wrap.
Serve on a plate smothered in green chili, garnished with sour cream and cilantro.
24 medium shrimp, peeled, deveined and chopped
8 ounces chicken, diced
2 tablespoon Patter Fam Heatnik Red Cajun Rub
4 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 tablespoons chopped garlic
1 cup chopped tomatoes
3 bay leaves
2 teaspoon Worcestershire sauce
2 teaspoon hot sauce
1 1/2 cup rice
6 cups chicken stock
10 ounces Andouille sausage, sliced
Salt and pepper
In a bowl combine shrimp, chicken and Cajun Rub, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage. Cook until
meat is done, about 10 minutes more. Season to taste with salt, pepper and Cajun Rub seasoning.
12 oz. Patter Fam Spicy Orange Glaze
Chicken: 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
Place the chicken pieces into a resealable plastic bag. Pour 1 cup of Spicy Orange Glaze into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.
In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.
Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.
Cook the Udon noodles according to package directions. Serve the chicken over the noodles.
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
Slice the steak into 1/2-inch thick slices across the grain.
Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl.
Repeat twice more, with the remaining beef, and set the cooked beef aside. Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
1 cups buttermilk
1 lime, zested and juiced
1 1/2 cloves garlic, chopped
1 1/4 tablespoons ancho chili powder (or any pure chili powder)
1 teaspoons ground coriander
1 1/4 teaspoons ground cumin
1/3 teaspoon turmeric
Patter Fam Holy Cow Hot sauce, to taste
3 T coarsely chopped fresh cilantro leaves
Salt and freshly ground black pepper
4 boneless chicken breasts (halves)
Whisk together the buttermilk, lime zest and juice, garlic, chili powder, coriander,
cumin, turmeric, hot sauce, cilantro, and salt and pepper, to taste, in a large bowl.
Pour the marinade into a large resealable plastic bag, add the chicken, seal the bag and refrigerate.
Marinate boneless up to 4 hours.
Preheat the grill pan over medium-low heat for boneless breasts. Remove the meat from the marinade letting most of the marinade drip back into the bag. Place one to two tablespoons of oil in a cast iron pan or non-stick pan. Season the chicken with salt and pepper, to taste, on both sides. Grill until golden brown and charred on both sides and just cooked through.
Buttermilk Chipotle Sauce
1/2 cup milk
1/2 cup buttermilk
2 T chopped cilantro
1/2 T minced chipotle peppers
1 T Lime Juice
1/4 T Ancho chili powder
1/4 tsp. turmeric
Salt and Pepper to taste
Mix all the ingredients together in a pot. Whisk and bring to a simmer. Serve over
Southwestern Buttermilk Chicken
3 pounds trimmed pork shoulder, cut into 3-by- 1/2-inch strips
2 large onion, cut through the root end into 1/2-inch wedges
1/4 cup extra-virgin olive oil
2 oz. fresh lemon juice, plus lemon wedges for serving
4 tablespoons chopped fresh oregano
4 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
In a medium bowl, toss the pork strips and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
Heat a large cast-iron griddle or grill pan until very hot. Add the pork and onion wedges along with any marinade and cook over high heat, turning once or twice, until the pork and onion are tender, about 10 minutes. Transfer the pork and onion to plates and serve with the tzatziki, lemon wedges and pita.
12 oz. Greek Yogurt
1 1/2 T Lemon Juice
1 garlic clove minced
1/2 cucumber small diced
1/2 T salt (for cucumbers)
1/2 T fresh mint
1/2 T dill weed
Salt and pepper to taste
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt.
Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.