Patter Fam Sauces

Mini Calzones

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
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.   


Browned sausage
Mozzarella cheese
Parmesan cheese for topping







Corn Salsa

Corn Salsa

INGREDIENTS (makes about 3 cups)
3 ripe avocado, cut into 1/4-inch dice
½ cup lime juice
4 Roma tomato, seeded and cut into 1/4-inch dice
4 ear sweet corn, shucked, or 3 cups frozen
3 scallion, both white and green parts, trimmed and finely chopped
3-4 jalapeño peppers or serrano peppers, seeded and minced
3/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.






Beff Fillet w/Gorgonzola Sauce

Beef Fillet w/ Gorgonzola Sauce

Slice the Beef Loin into 1” thick fillets.  Cook over medium high heat to desired doneness.

Gorgonzola Sauce: (3 cups)


4 cups heavy cream

3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")

3 tablespoons freshly grated Parmesan

3/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

3 tablespoons minced fresh parsley

(Begin heating the cream at 6:15)

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.

Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm.

If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.





Pumpkin Bisque

Pumpkin Bisque

2 (16 ounce) can pumpkin
22 ounces butternut squash, thawed
1 quart chicken broth
1⁄2 teaspoon salt
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1 teaspoon white pepper
1/2 cup water
24 ounces heavy cream


In a stock pot, combine pumpkin, cooked squash, chicken broth, salt, spices and 1/2 cup water.

Mix well until smooth.

Heat over medium low heat until mixture is heated through.

Stir in heavy cream and bring the bisque back up to serving temperature stirring often.

Garnish each serving with a dash of nutmeg and a sliver or two of smoked gouda cheese.






Crab Cakes

Crab Cakes

1 ½ cup mayonnaise
3 large egg, beaten
3 tablespoon Dijon mustard
3 tablespoon Worcestershire sauce
1 ½ teaspoon hot sauce
3 pound jumbo lump crab meat, picked over
1 cup Panko Bread Crumbs
1/4 cup canola oil
Lemon wedges, for serving


In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the Panko crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into 24 - 1/3-cup mounds; lightly pack into 24 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.





Champagne Sorbet

Champagne Sorbet

1 1/2 cups sparkling wine or champagne
1 cup white granulated sugar
1 Tbsp light corn syrup
1 teaspoon of lemon zest
1 1/2 cups white cranberry/peach juice
1/4 cup fresh squeezed lemon juice


1 Boil champagne, sugar, corn syrup, zest: Put champagne, sugar, corn syrup, and zest into a saucepan. Bring to a vigorous boil so that the sugar completely dissolves, remove from heat.

2 Strain: Strain into a stainless steel bowl (will help cool down faster), add the grapefruit juice and lemon juice.

3 Chill: Chill completely. To do this, either place bowl in a larger bowl half-filled with ice water, and stir until champagne solution is completely cold, refreshing the ice in the outer bowl if necessary or you can cover with plastic wrap and chill in your refrigerator overnight.


4 Process in ice cream maker: Process the mixture in your ice cream maker (Amazon sells a good one) according to the ice cream maker directions.

5 Freeze until firm: Transfer mixture to a storage container and freezer in your freezer until firm, at least 6 hours.






Chocolate Covered Matcha Crepe Cakes

Chocolate Covered Matcha Crepe Cakes

For the crepes:

3 eggs
1 ½ cups milk
1 ¾ Tbsp sugar
1 cup flour
1 Tbsp matcha powder
2 Tbsp butter, melted
1 tsp baking powder
For the whipped cream:
¾ cup heavy cream
25g granulated sugar
1 Tbsp rum

To garnish:

Chocolate, melted
Matcha powder
Gold leaf


Combine ingredients for crepe in a bowl and mix well. Pour batter through strainer and let it rest in the refrigerator for 2 hours.

Combine heavy cream, sugar and rum and beat until stiff peaks form.

Pour a small amount of crepe batter onto a heated frying pan and cook on both sides. Repeat with remaining batter.

Set crepes aside to cool. Once they have cooled down, spread each crepe with whipped cream, stacking them on top of each other. Wrap tightly in plastic wrap and freeze for 4 hours.

Cut off the four sides to create a square cake. Then cut this into four equal squares. Pour chocolate over the crepe squares and let it dry. Sprinkle with matcha powder and gold leaf.





Sweet Potato Fries

Sweet Potato Fries

3 large sweet potatoes sliced fry cut style

Salt, Pepper, Brown Sugar for seasoning

Oil for frying

Fry sweet potatoes at 375 degrees until golden brown.  Season with salt, pepper and brown sugar to taste






Cauliflower Nachos

Cauliflower Nachos 

Serves 6

1-2 heads of cauliflower sliced
2-3 T Olive Oil
Salt to taste
2 tsp. paprika
2 tsp. ancho chili powder
2 tsp. garlic powder
1 tsp. cumin
2 cups shredded Colby Jack cheese

Toppings: salsa, guacamole, sour cream, pickled jalapeno

Slice the head of cauliflower in half and then slice each half into ¼” thick slices.  Evenly place on a cookie sheet and drizzle with olive oil.

Season the cauliflower with salt, paprika, ancho chili powder, garlic powder and cumin.  Toss to coat.  Spread evenly on the cookie sheet again and roast for 20 minutes in a 425 degree oven.

Remove from the oven and top with Colby jack cheese.  Reduce oven to 400 degrees and bake for 5 more minutes.

Top with your favorite salsa, guacamole, sour cream, and pickled jalapenos.




Check out all the classes that we used this recipe in:



Cajun Pulled Pork Potato Skins w/ Shredded Mozzarella

Cajun Pulled Pork Potato Skins w/ Shredded Mozzarella

2-3 pound pork loin
2-3 T Patter Fam Heatnik Red Cajun Rub
1 quart apple juice (water can be substituted)
1 – 12 oz. bottle Patter Fam Carolina Pit BBQ Sauce
3 – large Idaho potatoes
3 TOlive oil
Kosher salt to taste
1 cup Mozzarella Cheese

Slow cook 2-3 pounds of pork loin for 6-8 hours until it can be easily shredded.  Toss the meat in a bowl with Patter Fam Carolina Pit BBQ Sauce.  Set aside.

Wash and dry 3 large Idaho Potatoes.  Drizzle with Olive Oil and season the outside with Kosher Salt.  Wrap each potato in aluminum foil.  Bake the potatoes at 500 degrees for 1 hour 15 minutes until tender.  Remove and let cool enough to handle (approximately 20 minutes).  Remove the foil.  Slice each potato in half.  With a tablespoon, carefully remove most of the potato flesh from inside leaving about 1/4” attached to the skin.  The removed potato flesh can be used for mashed potatoes in another dish.

Season the potatoes with a little salt and pepper.  Fill the cavity with seasoned BBQ pork.  Top with mozzarella cheese and place in a 400 degree oven for 5 minutes to melt the cheese.







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