Patter Fam Sauces

Stuffed Roma Tomatoes

Serves 8
8 whole Roma Tomatoes, Halved
1 bunch Fresh Italian Parsley
1 bunch Fresh Basil
2 - 3 Cloves Garlic, Minced
1-1/2 cup Ricotta Cheese
Panko Bread Crumbs
Kosher Salt To Taste
Olive Oil

Wash and halve tomatoes. Remove the seeds and membranes from the inside of
the tomatoes with a spoon. Sprinkle with a small amount of Kosher Salt to help
draw some moisture from the tomatoes. Turn them upside down on a paper towel
Chop up the herbs and garlic and mix with the Ricotta cheese. Add salt and pepper
to taste.
Fill each tomato half with a nice heap of the Ricotta mixture. Press each halve into
the bread crumbs to top. Place face up on a baking sheet and drizzle with a small
amount of olive oil.
Place in 400º oven for 25-30 minutes.

Written by Joyce Peters — February 12, 2019


Makes 12
1/2 cup olive oil, plus more as needed
3 cups small diced yellow onion
2 teaspoon minced garlic
4 cups medium diced eggplant, skin on
1/2 teaspoon dry thyme leaves
2 cup diced green bell peppers
2 cup diced red bell peppers
2 cup diced zucchini squash
2 cup diced yellow squash
3 cups peeled, seeded and chopped tomatoes
2 tablespoon thinly sliced fresh basil leaves
2 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Set a 2 large 12-inch sauté pans over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Written by Joyce Peters — February 12, 2019

Fried Green Tomatoes

Make 12 - 16
3-4 large green tomatoes sliced ½” thick
1 ½ cup AP Flour
1 cup yellow cornmeal
Salt to taste
1 cup cornstarch
3 cups buttermilk
Oil for frying
Patter Fam Orange Glaze
1 large navel or blood orange

Mix the flour, cornmeal, and salt together. Add the buttermilk and whisk until
smooth. Dust sliced tomatoes in cornstarch and shake off the excess. Dredge into
batter and fry at 375 degrees until golden brown. Remove to a paper towel and
lightly salt.
Serve with Spicy Orange Glaze and an orange slice garnish

Written by Joyce Peters — February 12, 2019

Yellow Rice

Serves 8-12
2 cups Basmati Rice
1 T Olive Oil
1 T Butter
4 cups chicken stock or water
½ cup finely diced red bell pepper
½ cup finely diced onion
¾ tsp. Turmeric
¼ tsp. Cumin

In a medium saucepan heat 1 tablespoon of olive oil over low heat. Sauté finely
diced bell pepper and onion until slightly softened. Add turmeric and cumin and
heat for about 30 seconds. Add the water, salt and butter and bring to a boil.
Add the rice and stir will. Cover and reduce heat to a low simmer for 15-20
minutes or until all the water is absorbed.

Written by Joyce Peters — February 12, 2019

Spaghetti Squash

Serves 4
1 medium spaghetti squash
1/2 stick of unsalted butter
Salt and pepper to taste
1/4 cup chopped parsley
1/4 cup grated Parmesan cheese

Bake the spaghetti squash in a 350 degree oven for about an hour. Prep the squash by poking several slashes through the outside with a paring knife. Place on a cookie sheet and bake. Once cooked, remove and cut the squash in half. Scoop out all the seeds. Using a fork, scrape the flesh into long spaghetti shreds and place in a bowl for later.
Melt a stick of butter in a large pan or wok over medium heat. Place the spaghetti squash into the pan and sautee lightly until heated through, tossing often. Just before finishing, season with salt and pepper and some freshly chopped parsley and give everything one more toss. Freshly grate with Parmesan cheese. Serve as a hot side dish.  Patter Fam Marinara can be spooned over the top as well.

Written by Joyce Peters — February 12, 2019

Christmas Rice

Serves 12
1 1/2 cup finely chopped onion
4 celery ribs finely chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 T butter
4 cups vegetable stock
2 cup basmati rice
Salt and pepper to taste

Saute onion, celery and peppers in butter over medium high heat for 2 minutes
until slightly softened. Add the rice and stir. Cook for about 1 minute stirring
constantly. Add the chicken broth, salt and pepper. Bring to a boil. Reduce heat
to a simmer and cover. Cook for 15 minutes or until all the liquid is absorbed.

Written by Joyce Peters — October 16, 2018

Yeast Rolls

Makes 12 - 14

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

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 pieces of dough and form it into a round
shape. Place dough balls into a round cake pan with sides touching.
Bake in the oven at 450 degrees for 15-18 minutes or until the tops are browned.
Remove from oven and let cool slightly before serving.

Written by Joyce Peters — October 16, 2018

BBQ Black Beans

Serves 8-10
3 cans black beans
8 fl. oz. Bottle Patter Fam Sweet BBQ Sauce
4 fl. oz. black strap molasses
3 strips of Bacon, chopped in ½” pieces

Rinse the black beans. Place all ingredients in a 10” cast iron skillet and bake in a
450 degree oven for 30 minutes or until bubbly on top.

Written by Joyce Peters — October 15, 2018

Spanish Rice

Serves 10-12
2 oz. olive oil
2 T Butter
1 yellow onions finely chopped
2 green bell peppers, seeded and diced
2 cups frozen or fresh corn kernels
4 cloves garlic minced
2 cups Basmati rice
2 – 8 oz. tomato sauce
4 cups chicken stock or water
2 tsp. salt
½ tsp. black pepper
2 tsp. cumin (optional)

Heat the olive oil and butter in a large wok pan over medium heat, then add the
onions, green peppers, and celery and saute until soft, about 3 minutes. Add the
garlic and cook for another minute while stirring. Add the rice and stir together to
mix. Add the tomato sauce and the chicken stock carefully. Season with the salt
and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and
simmer for 15-20 minutes, until the rice is done.

Written by Joyce Peters — October 12, 2018

Refried Black Beans

Serves 10-12
3 tablespoons olive or vegetable oil
1 cup finely chopped white onion
4 (15 1/2-ounce) can black beans, including liquid
3 T minced garlic clove
2 teaspoon de árbol chili powder or cayenne pepper
1 cup of water
Salt to taste
1 T Dried cilantro

Heat the oil in a medium pan over medium-high heat until it shimmers. Add the
onion and cook, stirring often, until it is soft and browned at the edges, about 5
minutes. Add the beans, garlic, and chili powder.

Let the beans come to a brisk simmer, then lower the heat to maintain a gentle
simmer. Cook, stirring and mashing often until the beans resemble a very coarse
puree and have thickened, 15 to 20 minutes. When you tip the pan, the beans
should creep forward like lava. The beans will thicken a little more once they cool.
Add salt to taste. Use warm or at room temperature.

Written by Joyce Peters — October 12, 2018


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