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.
4 oz. Half and Half
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.
2 oz. cream cheese, room temperature
2 oz. bacon fat
1 cup low sodium chicken stock
2 chipotles in adobo sauce, minced into a paste
Salt and pepper to taste
Over medium low heat, whisk together the half and half, cream cheese and bacon fat until creamy smooth. Add a little chicken stock as needed to get the right consistency. Stir in a little mashed chipotle in adobo if desired. Season with salt and a liberal amount of coarse ground black pepper.
8 chicken breasts halves
2 cups Almond Flour
Gluten Free Panko - Kikkoman
2 large Egg
2 tbsp Heavy Whipping Cream
Parsley for garnish
Preheat oven to 350 degrees.
Season chicken tenders with salt and pepper. Season the almond flour generously with salt and pepper. Place in a large gallon sealable plastic bag. Place panko crumbs in another sealable plastic bag. Beat 1 egg together with 1 tbsp of heavy cream. Dust the chicken with the seasoned almond flour. Place chicken in the bag and shake to coat. Dip each chicken breast first in the egg wash and then into the bag with the panko. Shake to coat. Place tenders on a lightly greased baking sheet. Bake for 35-40 minutes until crispy and at an internal temperature of 165 degrees. Allow tenders to cool for 5 minutes and then plate them. Top with Keto Friendly Gravy and some finely chopped parsley.
Cooking time 2 ½- 3 hours
10-12 pound ham (smoked, pre-cooked)
1 bottle Patter Fam Spicy Orange Glaze
1 cup chicken stock
Mix 1 cup of chicken broth with 2 oz. of Patter Fam Spicy Orange Glaze over medium heat until heated through and mixed thoroughly. Remove from heat and place in a bowl in the refrigerator.
Set the smoker to 225 degrees. Fill the Thin Blue Smoke Tube with 2 cups of Hickory pellets and light it per instructions. Place it in the back of the smoker. Prepare the ham by trimming any skin and fat from the ham. If your ham came pre-glazed, wash it off. Place the ham on the smoker, flat side down. Smoke about 15- 20 minutes per pound or until the meat reaches an internal temperature of 140 degrees. After the first 30 minutes, double wrap the ham with about 2 ½ feet of aluminum foil. Place the ham flat side down in the middle of the two sheets and pull it up the sides just a bit to contain the glaze. Pour/brush the glaze mixture over the ham. Then wrap the foil over the ham in a spiral motion like a giant candy kiss. Close the end tight. Make sure the foil isn’t punctured or leaking. If it is use more foil to seal the ham tight. Insert the temperature probe through the foil and into the fat end of the ham above the liquid level. Keep the tip just above the bone. Continue to smoke at 225 degrees.
When the meat reaches 130 degrees, open the foil enough that you can baste on about 6 more ounces of pure Patter Fam Spicy Orange Glaze. Leave the foil open but shaped to keep all the drips. Close the lid and roast for 10 more minutes. Baste the ham with the juices. You can add more glaze if you need. Carefully remove the ham from the foil reserving as much glaze as you can. Pour the remaining glaze into a saucepan and set it on the smoker grate to stay warm. Place the ham on it’s side and turn up the heat on the smoker to 350 degrees. With the lid up, let the ham cook for about 3 minutes per side to caramelize the glaze. Roll it around until all the glaze has been thickened and sizzles. Check the internal temperature of the meat. If it’s at 140 degrees, it’s done.
Carve the ham by placing it flat on a carving board. Slice parallel to the carving board toward the bone. Then slice down along the bone to release the slices. Serve with some of the reserved glaze over the meat.
12 chicken breasts skinless and boneless
12 thin slices prosciutto or salty ham sliced thin
1 pounds Monterrey Jack or Gruyere, grated
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 cup panko bread crumbs
4 T dried thyme leaves or 6-7 sprigs of fresh thyme leaves
4 clove garlic, peeled and finely minced
6 tablespoons unsalted butter, melted
Extra-virgin olive oil
Preheat oven to 400 degrees F.
Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 1 slice of ham neatly over the top to cover the breast and sprinkle a little of the cheese over the ham. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken. Place in the freezer for 1 hour.
Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.
Remove the chicken from the freezer. Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.
Cut into pinwheels and garnish with a fruit chutney. (See Plum Chutney Recipe)
1 can pumpkin puree
Make 12 waffle squares using waffle batter and 1 can of pumpkin puree. Add
additional liquid if needed to thin waffle batter.
1/2 bag pecans
8 oz. maple syrup
Heat maple syrup with 1 cup of chopped pecans over low heat until completely warmed through. Stir as needed.
4 chicken breasts (cut into tenders)
Cornstarch for dusting
1 ½ cups AP Flour
1 cup Yellow cornmeal
Salt and Pepper to taste
3 cups buttermilk
4 cups panko bread crumbs
Canola Oil for frying
Dust chicken tenders in cornstarch, dredge in batter made from flour, cornmeal, salt, pepper, and buttermilk. Roll in panko bread crumbs and fry at 375 until golden brown and cooked completely through. Remove to a paper towel to drain, keep warm until serving.
Serve two chicken tenders on a waffle square with syrup on the side.
6 - 8 oz. Salmon fillet
12 oz. Patter Fam Spicy Orange Glaze
Red onion slices
Green onion for garnish
Preheat oven to 400 degrees.
Soak cedar plank for 20-30 minutes in cold water to keep it from burning. Cedar planks are available at most grocers in the seafood department. Place the cedar plank in the oven for 15 – 20 minutes to temper. When you hear the wood begin to pop, and smell the cedar smoke it is seasoned and ready for the fish. Rinse the salmon fillet with cold water and pat dry with a paper towel. Place the salmon in a sealable plastic bag along with 1/3 cup Patter Fam Spicy Orange Glaze while the plank is coming up to temper status. When the plank is ready, place the red onion slices down on the cedar plank. Remove the salmon from the plastic bag and place the salmon fillet on top of the onions with the skin side down and salt lightly.
Lightly brush the salmon with the Spicy Orange Glaze to ensure a good covering on top. Place the plank with the salmon on the grill and bake for 35-38 minutes until the edges are turning golden brown. Remove from grill and garnish with green onion and orange slice.
Garnish Tip: Cut the green portion of a green onion in a long bias cut or strips and soak them in ice water. this will make green onion curls for garnish. Make a slice half way through an orange slice and twist each end in opposite directions to stand it up over the green onion curls on the cedar plank.
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.