12 cups chicken broth
4 cups stone ground grits
2 tsp. salt
1 tsp. freshly ground pepper
8 T butter, melted (1 stick)
32 ounces shredded smoked gouda cheese
3-4 links of good andouille sausage, diced small and fried crisp
3 pounds medium shrimp, peeled and deveined
1 T Heatnik Red Cajun Rub
1 1/2 T lemon juice
1 T Worcestershire sauce
2 T chopped fresh parsley
8 green onions, chopped
3 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Reduce the heat slightly and cook, stirring occasionally, until thickened. Remove from heat; stir in salt, pepper, butter and smoked gouda cheese. Set aside and keep warm.
Cook andouille sausage in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove and let cool.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Season with Cajun Rub. Add lemon juice, Worcestershire sauce, parsley, green onion and garlic and cook 3 minutes more. Stir in the andouille sausage.
Spoon grits onto the plate beside the ribs. Top with the shrimp and andouille mixture.
1 – 15 oz. can of plums and juice
½ cup brown sugar
½ cup sugar
½ cup cider vinegar
½ cup raisins
1 teaspoons salt
1/4 cup chopped onion
1 teaspoons mustard seeds
1 tsp. ground ginger
1⁄4 teaspoon cayenne
Remove plums from the can reserving the liquid. Chop the plums into a rough dice.
3 tablespoons vegetable oil
Combine sugars and vinegar in a large saucepan.
Bring to a boil, stirring until sugars dissolve.
Add remaining ingredients; mix well and bring to a boil.
Reduce heat and cook gently 45-50 minutes until thickened.
Stir often to keep chutney from scorching.
1 pound chicken livers, chopped fine
1/2 pound pork sausage, removed from casings and crumbled
1 cup finely chopped yellow onion
3/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
2 teaspoons minced garlic
1 T Patter Fam Heatnik Red Cajun Rub
1 tsp. salt
1 tsp. ground black pepper
2 cups chicken stock
2 bay leaves
5 cups cooked rice, chilled
1/4 cup minced fresh parsley leaves
In a large, heavy sauté pan, heat 2 tablespoons of the oil over medium-high heat.
Add the chicken livers and sausage and cook, stirring, until the meat is browned, about 6 minutes. Add the remaining tablespoon of oil, the onion, bell pepper, celery, garlic, Cajun Rub, salt and pepper, and cook, stirring, for 5 minutes. Add the stock and bay leaves and scrape the bottom of the pan to loosen any browned bits. Bring to a boil, then lower the heat and simmer for 5 minutes. Add the rice and stir thoroughly. Cook until the rice is heated through, about 5 minutes. Remove from the heat and remove the bay leaves. Stir in the parsley and serve.
2 pkg. Gnocchi
½ stick of salted butter
1 oz. olive oil
1 garlic clove minced
Salt and pepper to taste
Asiago Cheese or Parmesan Cheese
Par cook Gnocchi in 2 quarts of water until they begin to float. Immediately drain
in a colander. Heat oil and butter in a large skillet. Add the Gnocchi and garlic to
the skillet. Season to taste with the Italian Seasoning, salt and pepper. Sautee
until the Gnocchi slightly brown. Serve hot with grated Asiago Cheese.
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
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
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.
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.
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
Serve with Spicy Orange Glaze and an orange slice garnish
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.
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.
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.