12 chicken thighs 4 tsp. salt, plus more to taste 2 tsp. freshly ground black pepper, plus more to taste 1 cup all-purpose flour, for dredging 6 T olive oil 2 large red bell pepper, chopped 2 onion, chopped 3 garlic cloves, finely chopped 1 1/2 cup dry white wine 2 ( 28-ounce) can diced tomatoes with juice 1 1/2 cup reduced-sodium chicken broth 6 T drained capers 3 tsp. dried oregano leaves 1/2 cup coarsely chopped fresh basil leaves
Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly. In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and sauté over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.
2-3 pound beef filet, cut into 1-inch cubes 1 large onion, sliced 1 stick butter 1 cup beef stock 2 bay leaves 1 pinch dried thyme salt and ground black pepper to taste 1 tablespoon cornstarch 4 cups egg noodles Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate. Melt butter in the same skillet over medium heat and sauté onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour. Stir cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.
1 unbaked pie shell 1 1/2 cup shredded cheddar cheese 1 cup bell peppers, chopped 3/4 cup crumbled bacon 1 cup half-n-half 3 eggs dash of salt and pepper Preheat the oven to 325 and place the pie shell in a pie pan. Chop up the bell peppers and cook the bacon and crumble it. Place the crumbled bacon, bell peppers and cheese in the bottom of the pie pan. Combine eggs, cream, salt and pepper and beat eggs until smooth. Pour egg mixture into pie dish. Bake at 325 for 45 minutes or until firm
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.
Peppercorn Sauce: 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
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 Kosher salt 1/3 teaspoon red pepper flakes
Toppings:
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 Dill pickles 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 Salt Cayenne 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 (10-12 hours).
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 Pitas
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.
