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.
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.
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.
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.
1 tablespoon bacon drippings
1 tablespoon olive oil
4 pounds pork loin roast
1 onion chopped
5 garlic cloves peeled and minced
1 quart chicken broth
1 tablespoon salt
1½ tablespoons Cumin
1 teaspoon Cilantro
1 teaspoon of your favorite chili powder
1½ tablespoons Oregano
14.5 ounces can chopped tomato, undrained
15 chile peppers chopped
½ cup water
¼ cup cornstarch
Simply season the pork roast with salt and pepper. Place in a large Dutch oven,
cover and roast in a 350-degree oven until done. About 3 hours. Remove the roast from the pan and let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven. Add the onion and
cook until soft, about 10 minutes. Add the garlic and cook until fragrant.
Add the shredded meat, tomatoes, chicken broth, salt, spices, tomatoes, chili
powders and chilies. Bring to a boil and then simmer on low for 2 hours.
In a bowl combine water and cornstarch and stir until combined. Towards the end,
we like to add a little of this to thicken the soup.
Serve over the top of burritos or your favorite Mexican dish or in a bowl topped
with sour cream with warm tortillas.
2 cans red beans
1 ½ cups Basmati Rice
1 T Olive Oil
1 T Butter
3 cups water or chicken stock
½ cup finely diced bell pepper
½ cup finely diced frozen 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.
Stir in Red Beans and let sit for 5 minutes to warm through.
6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
Corn starch for dusting
1 tsp. garlic powder
1 tsp. black pepper
1/2 teaspoon cayenne pepper
3 pounds fresh okra sliced 1/2-inch thick
1 cup buttermilk
Heat oil in a large, heavy-bottomed skillet or deep fryer to 375 degrees F.
In a medium bowl, combine cornmeal, flour, garlic powder, black pepper, and
In another bowl place 1 cup of corn starch. Toss sliced okra in the corn starch and
shake off excess.
Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil and cook until golden brown. (It may be necessary
to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve
1/2 head of cabbage shredded
1 carrots grated
1 T Dijon mustard
1/2 T Apple Cider Vinegar
1/2 tsp. ancho chili powder
1/2 T Lemon Juice
1/4 cup white granulated sugar
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. celery seed
Combine all ingredients in a large bowl and mix until sugar is dissolved and ingredients are thoroughly combined. Chill in the refrigerator at least 1 hour before serving.
6 Orange bell peppers
Salt and pepper to taste
3 cups wild rice cooked
2 roma tomatoes seeded, juiced and finely diced
1 cup queso fresco cheese
Preheat oven to 425 degrees. Cut tops off of peppers, remove the seeds and reserve the tops. Rub the inside of the peppers with olive oil and season with salt and pepper. In a bowl combine the cooked wild rice, diced tomatoes and crumbled queso cheese. Spoon into the jack-o-lantern peppers to the top and then replace the pepper tops. Place the peppers in a baking dish with about ½” of water. Cover with a sheet of foil that’s been sprayed with cooking spray. Bake 40 minutes. Serve hot out of the oven.
2 cans black beans rinsed and drained
4 mango, peeled and medium diced
1 cup chopped red onion
2 jalapeno, seeded and finely chopped
1 Tablespoon fresh lime juice
2 tablespoon vegetable oil
1/2 cup chopped fresh cilantro
3 T Honey
Salt and freshly ground black pepper
Toss all the ingredients together in a large bowl. Season with salt and pepper and
refrigerate at least 1 hour before serving. Serve with Blue Corn chips or over grilled chicken or fish.