Chef Eric’s Jamaican Chicken Patties

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jamaican chicken patties

We are pleased to present a special recipe from Chef Eric, a graduate and long-time staff member of The Doe Fund. Eric is the lead instructor of our ACF-Certified training program, which prepares formerly homeless and incarcerated men for gainful employment in the food service industry. We are grateful for Eric’s commitment to the men we serve, and are proud to offer our readers Eric’s original take on a Jamaican classic.


To learn more about Eric’s story, please follow the link below:



1 ¾ pound all-purpose flour

1 ½ teaspoons ground turmeric

1 ½ teaspoons salt

1 ½ tablespoons baking powder

¾ pound salted butter, softened

3 tablespoons extra virgin olive oil

10 ounces onions

4 ounces garlic

3 ounces jalapeno peppers

1 ½ pounds ground chicken

8 ounces tomato

6oz thyme

½ bunch cilantro

1 tablespoon ground cumin

1 ½ teaspoon ground allspice

2 ¼ teaspoon salt

1 teaspoon ground black pepper

12 ounces chicken stock

3 eggs



Combine the flour, turmeric, salt, and baking powder in a mixing bowl. Add butter, and mix using a wooden spoon. Add water, 2 tablespoons at a time, until dough forms. Wrap the dough, and refrigerate for one hour.

Heat olive oil in a sauté pan over medium high heat. Add onions, garlic, and jalapenos, and sauté until soft. Add chicken, tomatoes, thyme, cilantro, cumin, allspice, salt, and pepper. Cook until the chicken is lightly browned. Add stock and continue to cook for 20 minutes or until the liquid has evaporated. Remove from heat, and let cool.

Preheat an oven to 400 degrees. Remove dough from the refrigerator, and roll it out the dough on a floured surface. Cut the dough into 8 inch circles. Gather the scraps, reroll, and cut. Brush one side of the dough with an egg wash. Place two tablespoons of chicken in the middle of each dough circle. Fold the dough over the chicken so that the dry side and the egg-washed side meet and form a pattie. Crimp edges with a fork, and brush the top of each patty with egg wash. Bake patties in the preheated oven for 20 minutes or until they are golden brown. Remove from the oven, let cool, serve, and enjoy!




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This is a special recipe from our very own Chef Danny, who is both a graduate and long-time staff member of The Doe Fund. Over the year’s Danny has played many roles and helped in countless ways to empower the men in our Culinary Arts Program.

The Bafouto recipe below, a personal take on a hometown tradition, brings back many childhood memories for Danny, and we are grateful to have him share this recipe with us and all of our Dishes By Doe readers.

Danny’s Bafoutou will be one of the many unique and distinguished dishes served at our upcoming Dishes By Doe tasting event.


To learn more about Danny’s story, please follow the link below:


To purchase tickets to our Dishes By Doe tasting, please visit:



4 green plantains, halved or quartered

4 yellow plantains, halved or quartered

4 pounds chicken breast

6 bay leaves

2 onions, finely chopped)

16 ounces chicken stock

1 cup soy sauce

6 eggs

6 cups panko



Bring a medium sauce pan to a boil, and add plantains. Let boil for 30 minutes, then set aside for later use. Season chicken with bay leaves, onions, chicken stock, and soy sauce. Add salt and pepper to taste. Cook chicken until tender. Mash cooked plantains in a bowl using a potato masher. While mashing, add juices from chicken to moisten the plantain being careful not to oversaturate. Chop chicken finely, and mix with mashed plantain. Scoop the mixture, using a one ounce scooper or by hand, and mold to your desired shape. Dip each molded scoop into an egg wash, and bread with panko. Once breaded, brown in heated oil for one minute on each side. Once browned, bake in oven for 10 minutes. Remove from oven, let cool, serve with a spicy tomato sauce, and enjoy!




Dishes By Doe Event!

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We are pleased to announce The Doe Fund’s upcoming Dishes By Doe tasting event.
On the evening of June 17th, The Doe Fund’s very own Dishes By Doe catering team will present their mouth-watering and awe-inspiring creations to guests at James Beard House, a world-renowned New York City culinary institution.
The event will support our culinary training program and social enterprises, which help formerly homeless and incarcerated men achieve employment, housing, and permanent self-sufficiency.
In the past year alone, we’ve helped over 40 men learn foundational culinary skills and secure jobs in the food service industry, earning a living wage and becoming productive members of society.
These men, once trapped in the vicious cycles of homelessness and incarceration, are now loving fathers and husbands making a difference in their communities.
Our work is made possible through the generous support of individuals who share our commitment to the transformational power of honest work and good food.
Please consider joining us on June 17th in celebration of the men we serve and the individual potential we help them realize every day.
Event details and a link to purchase tickets are available at
Thank you in advance for your support.

Recipe Alert: Gino’s Baked BBQ Mac & Cheese

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Looking for something cheesy and savory, try this delicious recipe and let us know how it came out!

Ingredients & Method for Macaroni:

2 ½ lbs Elbow Macaroni

1qt Heavy Cream

1lb Cheddar Cheese

1lb Fontina Cheese

4oz Parmesan Cheese (grated)

4oz Onion (chopped)

2oz Garlic (chopped)

½ oz Jalapeno

½ Bunch Parsley (Chopped finely)

½ Bunch Cilantro (chopped finely)

1 Whole egg

In a medium sized pot bring water to a boil then add elbow macaroni. In another pot, sauté onion and garlic until translucent. Add heavy cream and reduce until it becomes thick. Fold in cheeses, eggs, and herbs. Once macaroni is done and drained, stir in cheese sauce and set aside for later use.


Ingredients & Method for BBQ Beef

2lbs Steak (cut into 1in strips)

½ qt Ketchup

1qt Chicken stock

½ cup Honey

4oz Brown Sugar

1 cup Worcestershire Sauce

1 cup Soy Sauce

2oz Lemon Juice

4oz Onion

4oz Garlic

1oz Jalapeno Peppers

½ Tbsp Chili Powder

1 Tbsp Smoked Paprika

½ Tbsp Cumin

Salt and Pepper to taste

In heavy gauge pot, brown hanger steak. Add onions, garlic and jalapeno peppers continue cooking for 20 minutes on medium heat. Deglaze with worcestershire sauce and soy sauce, reduce for 5 minutes. Add lemon juice, honey, brown sugar and, dry seasonings. Continue to cook until you have a thick syrup consistency. Then, add ketchup and chicken stock. Continue cooking for hour and a half with steak. Remove meat from sauce, let cool then shred.

In a baking dish first, place some of your macaroni & cheese and spread throughout dish. Second, place pieces of shredded steak. Drizzle excess BBQ Sauce over the steak. Continue this process until you have four layers. Top with shredded cheddar cheese and fontina cheese.

Preheat oven and bake at 325 degrees for 30 minutes. Let stand at room temperature for an hour so mixture sets. Cut into squares. Drizzle with a little cream sauce on top andf sprinle chopped parsley. Eat and enjoy!


Pete’s Oatmeal & Cookie Bar

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This week we have a new product currently in development by our very own head baker, Chef Pete. These sweet creations offer a modern take on two classics, the granola bar and the cookie.

If you’d like to give them a try, be sure to keep your eyes peeled for updates on our whereabouts throughout the upcoming farmer’s market season.

Please feel free to share your thoughts in the comments section below.

We always love your feedback!


Oatmeal Bar

2½ pounds oats

1½ pounds corn syrup

1 pound raisins

1 tablespoon cinnamon


Preheat oven to 350 degrees. Combine oats, corn syrup, raisins, and cinnamon together in a bowl. Mix until all ingredients are well-blended. Grease a sheet pan, and pour batter into the pan evenly. Bake for 15 minutes. Remove from oven, let cool, cut into desired shape and size, and enjoy!


Cookie Bar

2½ pounds flour

1 pound sugar

1 pound brown sugar

1½ pounds butter

5 eggs

Preheat oven to 350 degrees. Cream butter and sugars together in a bowl until the mixture achieves a smooth consistency. Add eggs, and continue to mix into a batter. Add flour until the batter is firm. Grease a sheet pan, and pour batter into the pan evenly. Bake for 15 minutes. Remove from oven, let cool, cut into desired shape and size, and enjoy!


For a special touch, consider adding your favorite toppings to either recipe. Pete recommends chocolate and berries, but feel free to be creative!