Spicy Italian Patties Recipes

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

Steps:

• In a saucepan, combine the tomato sauce, basil, pepper flakes and garlic powder. Bring to a boil over medium heat. Reduce heat; simmer for 15 minutes. , Meanwhile, shape sausage into four thin oval patties. In a skillet over medium heat, cook patties until no longer pink; remove and keep warm. , In the drippings, saute onion until tender. Place a slice of cheese on four slices of bread; layer each with a sausage patty, onion and remaining cheese. Top with remaining bread. Butter the outsides of sandwiches. , On a griddle or in a large skillet, toast over medium heat until both sides are golden brown and cheese is melted. Serve with herbed tomato sauce for dipping.

Steps:

• Crumble pork into a large bowl. Sprinkle with seasonings; mix well. Shape into four 3-in. patties., In a large skillet, cook patties over medium heat for 5-6 minutes on each side or until a thermometer reads 160°. Drain on paper towels.

Steps:

• Preheat oven to 425 degrees F.
• Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper, half the onions, celery and carrots together, 5 minutes, season with salt and pepper then remove to a plate to cool.
• Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form 4 large oval shaped patties no more than 1 1/4 inches thick then drizzle with extra-virgin olive oil. Place in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through.
• Heat a medium sauce pot over medium high heat. Add a drizzle of EVOO to the pan and the pancetta. Let the pancetta crisp up a bit and render fat, then add onions and garlic and cook until tender, 8 to 10 minutes. Add a splash of red wine to deglaze the pan. Stir in the beef stock and tomatoes and season sauce heavily with coarse black pepper. Add Worcestershire and hot sauce and reduce heat to warm.
• Serve meatloaves with Italian barbecue sauce on top and green salad alongside.

Steps:

• Mix all ingredients, except the oil, in a large bowl and chill for 30 minutes.
• Divide the mixture evenly into 12 portions and shape each one into a flat round pattie.
• Heat the oil (enough to cover the bottom of the non-stick frying pan) over moderate heat for 3-4 minutes on each side, or until cooked through.
• Remove and drain on a paper towel if you wish. Serve hot with dipping sauce or raita.

Steps:

• OPEN THE CANS OF SALMON AND DISCARD THE JUICE INTO THE SINK OR A BOWL.
• HAVE THE SALMON FACING TOWARD YOU AND YOU SHOULD SEE A SMALL ROUND WHITE OR OPAQUE CIRCLE IN THE MIDDLE. THAT IS THE BONE, GENTLY PULL APART THE SALMON (FROM BOTH SIDES, LIKE BREAKING OPEN A MUFFIN) FROM WHERE THE BONE IS AND IT SHOULD BE ONE LONG SPINE LOOKING PIECE. REMOVE THE ENTIRE PIECE, SOMETIMES ONE CAN WILL HAVE TWO STRINGS OF BONE SO JUST TURN THE SALMON OVER AND LOOK FOR ANOTHER BONE. DON'T WORRY ABOUT THE LITTLE BONES ON THE SIDE, THOSE WILL COOK DOWN TO A GEL AND YOU WON'T TASTE IT.
• AFTER DE-BONING THE SALMON BREAK IT APART WITH A FORK AND ADD THE SEASONING SALT, GARLIC POWDER, & CRUSHED RED PEPPER (ADD ALL TO TASTE), EGGS, 1/3 ITALIAN BREAD CRUMBS AND MIX TOGETHER.
• NOW IT'S TIME TO MAKE THE BREADING, PUT THE FLOUR, ½ CORN MEAL/ BREAD CRUMBS AND SALT AND PEPPER IN BOWL AND SIFT TOGETHER WITH A FORK.
• TAKE AN AMPLE AMOUNT OF THE SALMON MIXTURE AND MOLD IT INTO A PATTIE NO BIGGER THAN THE PALM OF YOUR HAND AND COVER BOTH SIDES WITH THE BREADING.
• AFTER THE OIL HAS HEATED IN THE FRYING PAN ( IT WILL LOOK LIKE LITTLE WAVES OF RIPPLES) PLACE PATTIES INTO THE HOT OIL.
• They should hold together, let them reach a nice dark golden brown on each side and when you take them out put them on a paper towel on a plate. For an extra kick squeeze fresh lime juice on them as soon as you take them out of the pan, just before they cool.

Steps:

• Combine tomato sauce, 1 tsp of Italian seasoning & 1/8 tsp of salt in a small saucepan.
• Cover & cook over medium heat until hot, set aside & keep warm.
• Combine turkey, garlic, remaining 1 teaspoon Italian seasoning, fennel seeds, pepper flakes & 1/8 tsp salt. Mix until blended.
• Divide mixture into 4 equal portions & shape into 1/2 inch thick patties.
• Coat a large nonstick skillet with cooking spray; Place over medium heat until hot.
• Add patties & cook about 9 minute or until done, turning once.
• Spoon tomato sauce over patties to coat.
• Place turkey patty on a hard roll and top with mozzarella slice.
• Use leftover sauce to dip sandwich.