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.
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.
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)
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
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.
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.
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.