½ cup mayonnaise
½ cup prepared horseradish
1 T Dijon Mustard
1 tsp. Patter Fam Cayenne Sauce
1 cup heavy cream
Salt and Pepper to taste
Beat heavy cream to stiff peaks in a stand mixer. Mix ingredients together in a bowl and fold in whipped cream to blend. Season with salt and pepper to taste. Serve over Reverse Seared Beef Filet.
8 boneless, skinless chicken breasts, pounded thin (half of a large chicken breast)
Salt and freshly ground black pepper
1 cups all-purpose flour, seasoned with salt and pepper
3 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper
2 cups panko bread crumbs
2 cup vegetable oil or pure olive oil
Patter Fam Marinara Sauce
8 slices fresh mozzarella
1/2 cup freshly grated Parmesan
Fresh basil or parsley leaves, for garnish
Preheat oven to 450 degrees F.
Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side. (do all but 2 breasts in advance of the class).
Transfer to a baking sheet and top each breast with some tomato sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes. Remove from the oven and garnish with basil or parsley leaves.
Makes 16 tacos
4 lbs. fresh fish
16 corn tortilla shells
1 cup Patter Fam Jamaican Jerk Sauce (divided 2/3 cup and 1/3 cup)
1 cup mayonnaise
2 T lime juice + 1 T for aioli
2 T olive oil + 1 T for aioli
2 jalapeno diced (save 1 tsp for aioli)
1/2 cup minced red onion (save 2 T for aioli)
2 tsp. fresh cilantro + 1 tsp. for aioli
Grated cheddar cheese
2 tomato diced
4 T Canola oil
Make a marinade of the 2/3 cup Jamaican Jerk Sauce, lime juice, olive oil, jalapeno, and half of the red onion. Whisk all ingredients together.
Marinate the fish for 3-4 minutes. Add canola oil to a cast iron skillet and fry the fish over medium-high heat 2-3 minutes each side. Remove to a plate and cut into large chunks.
Toast each side of the corn tortillas until lightly browned on the edges. Remove to a plate.
Make the Jamaican Jerk Aioli by mixing the remaining marinade ingredients with the mayonnaise and cilantro. Season with salt and pepper to taste. Mix thoroughly.
Take each tortilla shell and place 3-4 leaves of spinach on the bottom. Add some of the fish, top it with cheese and the aioli sauce. Garnish with tomato and a little of the remaining red onion. Makes 16 tacos.
4 Packages of Portobello mushrooms cut into large chucks/strips
2 large onion, cut through the root end into 1/2-inch wedges
1/2 cup extra-virgin olive oil
1 oz. fresh lemon juice, plus lemon wedges for serving
3 tablespoons chopped fresh oregano
3 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
In a medium bowl, toss mushrooms 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.
Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.
Heat a large cast-iron griddle or grill pan until very hot. Add the mushroom and onion wedges along with any marinade and cook over high heat, turning once or twice, until the mushrooms and onion are tender, about 10 minutes. Transfer the mushroom and onion to plates and serve with the tzatziki, lemon wedges and pita.
24 oz. Greek Yogurt
3 T Lemon Juice
1 garlic clove minced
1 cucumber small diced
1 T salt (for cucumbers)
1 T fresh mint
1 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.
3 cups AP Flour
1 tsp. salt
2 T. Olive Oil
3 cups broccoli
Begin with 3 cups of flour in a large bowl or cutting board. Add a teaspoon of salt and mix them together. Make a well in the middle of the flour. We need 4 eggs for this recipe plus one for the egg wash later. Add one egg at a time as you pull the dough in to blend with the flour. As you blend, add a drizzle of olive oil every now and then until you’ve added about 2 Tablespoons worth.
Continue until all the flour egg and oil is combined and forms a ball that doesn’t stick to the bowl.
Sprinkle a little flour on the cutting board and knead the dough until it becomes elastic and smooth. Wrap it in cling wrap and let it rest for about 30 minutes to let the gluten relax. We aren’t going to do that tonight because of time. It will make it a little more difficult to roll flat, but I have a machine that will help us out with that.
Add the linguini to a rolling pot of salted boiling water. After about two minutes, add the broccoli and cook until the pasta is al dente.
3/4 cup butter
2 1/2 cup heavy cream
2 clove garlic, crushed
3 1/2 cups freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve over Linguini.
Garnish with parsley and Red Pepper Flakes
3 braised/shredded chicken breasts (halves)
1 red bell peppers
1/2 yellow onion
1 T minced garlic
1 T Olive Oil
Ancho chili powder
Salt and pepper to taste
2 Avocados, seeded and diced
2 Roma Tomatoes diced
Shredded pepper jack cheese
8 soft flour tortillas
Bring a pot of water to a boil. Place chicken breasts in the pot and return to a boil. Lower heat and simmer chicken for 90 minutes. Allow to cook 20 minutes and then shred.
Julienne bell peppers and slice onions lengthwise into strips. Saute peppers and onions in oil over medium high heat until slightly softened. Add the chicken and the seasonings, and cook another 3-5 minutes until the flavors are well distributed, the chicken is warmed through, and the peppers and onions are browned on the edges.
Load each taco with the mixture and top with Pepper Jack cheese, Roma Tomatoes, and avocado. (Optional, add sour cream to the top)
Serves 4 (2 rellenos each)
4 Pablono peppers roasted – or canned chilies
2 cups Cheddar/Monterey jack or pepper jack cheese
8 Wonton wrappers
Roast peppers over an open flame, place in a bowl with cling wrap to cover for 15 minutes. Carefully remove the blackened skin of the pepper. Carefully slice down one side of the pepper and remove the seeds from the pepper. Stuff the inside with ½ cup cheese. Wrap the pepper with a wonton wrapper sealing the ends by wetting your finger in water and rubbing one edge to stick it to the other edge. Deep fry 3-5 minutes at 360-375 degrees. Top with salsa, green chili or sour cream.