Patter Fam Sauces

Pepper Steak

Serves 4
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.

Written by Joyce Peters — October 11, 2018

Southwestern Buttermilk Chicken

Serves 4
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)
Canola oil

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

Written by Joyce Peters — October 02, 2018

Souvlaki served w/Rice Pilaf

Serves 8
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.

Tzatziki Sauce
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.

Written by Joyce Peters — October 02, 2018

Horseradish Cream Sauce

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.

Written by Joyce Peters — September 30, 2018

Chicken Parmesan

Serves 8
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.

Written by Joyce Peters — September 30, 2018

Jerk Fish Tacos

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
Salt
Pepper
Baby spinach
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.

Written by Joyce Peters — September 30, 2018

Mushroom Souvlaki w/Tzatziki Sauce

Serves 8 

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.

Tzatziki Sauce

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.

Written by Joyce Peters — September 24, 2018

Linguini

Serves 4
3 cups AP Flour
1 tsp. salt
4 eggs
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.

Written by Joyce Peters — September 24, 2018

Alfredo Sauce

Serves 20
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

Written by Joyce Peters — September 24, 2018

Shredded Chicken Soft Taco

Serves 8
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
Cilantro
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)

Written by Joyce Peters — September 24, 2018

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