2 T Extra virgin olive oil
2 T Unsalted Butter
1 pound of shrimp
2 pounds of firm Cod or Haddock
2 pounds Mussels
1 pound scallops
4 cloves of garlic
Kosher salt and freshly ground black pepper to taste
2 bay leaves
1 tablespoon of saffron
1 tablespoon of red chili flakes
2 cups of canned whole plum tomatoes
2 cups Water
2 cans pilsner beer
1 medium onion finely diced
3 carrots finely diced
12 ounces of clam juice
1 celery stalk finely diced
1 1/2 cups of white wine
In a large pot, add extra virgin olive oil, butter, garlic, carrots, onion, celery, canned plum tomatoes (skin and seeds removed), and saffron. Cook the ingredients until the vegetables are soft; making sure to break up the tomatoes with your spoon.
Add the white wine, beer, clam juice and water and reduce by about 20 percent. Add the seafood and bay leaves. Mix well but gently and make sure the seafood is covered with liquid. Add Kosher salt and freshly ground black pepper to taste.
One the liquid comes to a boil cover with a lid and simmer for 10 minutes. Make sure the mussels have opened. Any that are not open should be thrown away. The key here is to not overcook the seafood. Serve with French bread wedges
8 grouper fillets
2 teaspoon salt
2 tablespoon lemon pepper, or to taste
4 teaspoons onion powder
1/2 cup lime juice
1/2 cup fresh orange juice
4 limes sliced thinly
4 oranges sliced thinly
Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking dish and set aside.
Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Lightly spray the top of each fillet with cooking spray. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
12 skinless boneless chicken breast halves
1 stick of butter, room temperature
5 tablespoons all purpose flour
Additional all purpose flour
6 tablespoons olive oil
1 cup dry white wine
3/4 cup fresh lemon juice
3/4 cup canned low-salt chicken broth
2 jars drained capers
3/4 cup chopped fresh parsley
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
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.