Greetings one and all!
Welcome back!! Well, we've been busy trying to get things done around the house, and fitting in a few rallies and shows, where did the summer go!! It didn't even feel like we had much of a summer at all. But we're going to try to enjoy what good weather we have left before the white stuff gets here!! But if you like Fish well, Capt'n Crusty and Capt'n Rob sent in a bunch of awesome Biker Fish recipes, I am sure your going to love these, the reports from both Florida Capt'n's is the fishing is great and the Fish is awesome, so get ready to chow down!! Melody has yet more great Dessert recipes and others folks sent in so, make sure you leave room for Dessert!!
Love ya! Ride safe and remember to always EAT WELL!!
Chef FatBoy and Melody
Capt'n Rob's recipes!
FRESH BAKED MAHI-MAHI
Ingredients:
6 pieces mahi-mahi at 6 oz. each
1/2 c. Raspberry Vinegar
1/4 c. balsamic vinegar
3/4 c. cream
Salt and pepper to taste
1 tbsp. butter
Directions: Rub the butter on bottom of the baking dish and arrange the fish in the dish. Pour the vinegars and cream over the fish and sprinkle with salt and pepper. Cover with parchment paper and bake in oven at 450 degrees for 12 minutes.
MAHI MAHI, SESAME
Ingredients:
2 lbs. Mahi Mahi (dolphin), skinned and cleaned of dark parts
6 oz. butter
Salt and pepper to taste
1 whole egg, beaten slightly
1/4 c. heavy cream
3 tbsp. sesame seeds, mixed well together with 2 tbsp. flour
Light Supreme Sauce (recipe below)
Directions: Portion fillets of fish into approximately 5 ounce servings. Season with salt and pepper and dust lightly with flour. Dip into egg and cream mixture, then into flour and sesame seed mixture. In the meantime, heat saute pan with butter; place fish fillets and brown golden on both sides and remove from pan (keep warm). Light Supreme Sauce: Melt 2 tablespoons butter. Stir in 1 tablespoon flour to make a smooth roux. Slowly add 1 cup of chicken broth; blend smoothly. Let simmer 10 minutes and add heavy cream. Add salt and pepper. Serve 3 tablespoons of sauce on a plate and place crisp browned fish on top. Serve.
GRILLED MAHI MAHI
Ingredients:
Mahi Mahi (dolphin) fillets
Italian dressing
Directions: Cut fillets into 1 1/2 inch to 2 inch strips. Marinate fillet in Italian dressing for several hours. Place fillets on a greased grill rack over hot charcoal. Cook until fish flakes when tested.
MAHI MAHI ALMANDINE
Ingredients:
4 to 8 oz. Mahi Mahi fillets
Salt and pepper
1 clove garlic, pressed
Juice of 1/2 lemon
1/2 c. oil
1/4 c. slivered almonds
2 tbsp. butter
Minced parsley
Lemon juice
Directions: Rinse and wipe fillets dry. Sprinkle with salt and pepper. Mix garlic second lemon juice with oil. Marinate fish for 30 minutes. Remove from marinade and place pieces on a greased, heated grill, arranging so the fillets do not touch each other. Brush fish frequently with the marinade. Grill 4or 5 minutes on each side. Cook until fish flakes easily. Top with almond topping. Saute 1/4 cup slivered almonds in 2 tablespoons butter until light, golden brown. Stir in minced parsley and a few drops of lemon juice. Spoon over grilled fish and serve immediately.
MAHI MAHI MARCCO ISLAND MAUI STYLE
Ingredients:
1 1/2 lb. mahi mahi
2 tbsp. butter, divided
1 clove garlic
1 tbsp. teriyaki sauce
2 tbsp. lemon juice
1 tsp. honey
1 tbsp. sesame seeds
Directions: In skillet set at 250 degrees or medium heat, melt 1 tablespoon butter; add garlic and saute until tender. Remove from heat. Stir in teriyaki, lemon juice, honey and sesame seeds. Pour over fish and marinate 30 minutes. Heat 1 tablespoon butter in skillet. Set at medium heat. Add fish and saute 4-5 minutes on each side, basting with marinade. Garnish with parsley. Makes 4 servings.
MAHI MAHI ALA CAPT'N ROB
Ingredients:
1 to 1 1/2 lbs. mahi mahi
1 c. crushed pineapple
1 tsp. ground cloves
1/2 tsp. ground nutmeg
1/2 c. toasted coconut
Directions: Cut fish into serving size portions. Mix pineapple, cloves and nutmeg. Preheat oven to 350 degrees. Place fish on well greased baking dish. Top fish with pineapple mixture and cover with foil. Bake 10 to 12 minutes, uncover. Top with coconut and bake 5 minutes more.
Capt'n Crusty's Recipes:
MARINATED MAHI MAHI
Ingredients:
1 lb. mahi mahi (can use any white fish)
MARINADE:
1/2 c. olive oil
1/2 c. soy sauce (I prefer Kikkoman)
1 tbsp. onion powder
1/2 tsp. pepper
2 cloves garlic, crushed
1/4 - 1/2 c. finely chopped onion
8 oz. sliced mushrooms
Directions: Combine marinade. Wash fish and place in zip lock bag. Pour marinade over fish and move fish around so marinade covers and surrounds fish. Marinade in refrigerator for 1 to 4 hours. Spray glass casserole dish with cooking spray. Pour fish and marinade over sliced mushrooms in casserole. Bake in 350 degree oven until fish is flaky.
MAHI-MAHI
Ingredients:
2 to 3 lb. dolphin fillets
Salt and pepper to taste
2 lemons or limes
1/2 c. dry white wine
1 c. mayonnaise
Paprika
Directions: If skin is on fillet, place skin side down in shallow baking dish. Pour wine over fish, squeeze one lemon or lime over fish, sprinkle with salt and pepper and spread mayonnaise over fillets, thoroughly covering them. Garnish with sliced lime or lemon and paprika. Bake at 350 degrees for 20 minutes or until flaky.
FISH FILLETS AND GINGERED LIME SAUCE
Ginger-Lime Butter Sauce
Ingredients:
1 1/2 lbs. fish fillets, such as halibut, mahi mahi, perch or other fish fillets
Seasoned salt
1/4 c. all purpose flour
3/4 c. sliced almonds or finely chopped macadamia nuts
1 egg, beaten with 1 tbsp. water
2 tbsp. butter
2 tbsp. canola (vegetable) oil
GINGER-LIME SAUCE:
6 tbsp. butter
1 tbsp. fresh lime juice
1 1/2 tsp. finely grated ginger root
Directions: Rinse fish; pat dry with paper towels. Cut into 4 to 6 serving pieces. Sprinkle with seasoned salt; lightly coat with flour and gently shake off any excess. Place nuts into a shallow dish. In another dish, beat together the egg and water. Dip flour coated fish in egg mixture; roll in nuts until evenly coated on both sides. In a large, heavy skillet heat the butter and oil. Add fish and pan fry over medium high heat 4 minutes on each side until fish fillets are golden and test done. Arrange on a platter or serve individually on warm dinner plates. Pass the Ginger-Lime Sauce. GINGER-LIME SAUCE: In a small saucepan over low heat melt butter and stir in lime juice and ginger root. You can adjust the lime juice and ginger root to satisfy your taste buds! Yield: 4 to 6 servings.
HERB MARINATED FISH
Ingredients:
2 lbs. swordfish or Mahi Mahi
1/2 c. olive oil
2 tsp. crushed garlic
4 tbsp. lemon juice
4 tbsp. soy sauce
Pepper to taste
2 tbsp. chopped parsley
1 tsp. dill weed
Directions: Marinate 1-4 hours turning fish and prick with fork. Grill 4 minutes on each side. Cooks quickly with marinade. 4 servings.
MINTY - LIME GRILLED FISH
Ingredients:
2 limes freshly squeezed
1 tbsp. olive oil
2 tbsp. soy sauce
2 med. cloves garlic, minced or pressed
1/4 c. dry white wine
2 tbsp. fresh mint leaves
1 1/2 inch thick fish fillets (mahi-mahi, swordfish, mako, tuna, bluefish, or whitefish)
Directions: Make the marinade by combining all ingredients, except fish, in a bowl. Score fish skin and place fillets in a shallow dish just large enough to accommodate them. Pour marinade over fish and turn it, coating both sides. marinate in refrigerator for 1 1/2 to 2 hours, turning several times and spooning marinade over the tops of the fillets. Grill over medium hot fire, 8-10 minutes per side, basting before you turn.
SEAFOOD CHOWDER
Ingredients:
4 oz. baby shrimps
4 oz. bay scallops
1 lb. assorted fish cut into cubes (catfish, tuna, swordfish, sea bass, mahi-mahi)
1 onion, finely chopped
1 carrot, diced
1 stalk celery, diced
5 bacon strips, sliced
1/2 c. diced green bell peppers
1/2 c. diced red bell peppers
2 green onions, diced
6 c. fish stock
1 c. white wine
2 c. cream
2 potatoes, diced
3/4 stick butter
1/2 c. flour
Juice of 1 lemon
Salt and pepper to taste
Directions: In a stock pot, saute the bacon until crisp and add the onions, celery, carrots, and bell peppers. Cook until soft. Add the butter and let cook for a few seconds. Add the flour and cook 2 minutes, stirring until all are well mixed. Add the fish stock and white wine. Bring to boil and let simmer for 15 minutes. Then add the potatoes, cream, green onions, assorted fish, shell fish, lemon juice and salt and pepper to taste. Add more stock or cream if necessary to bring to desired consistency. Adjust seasoning and serve.
MARINATED SALMON STEAKS OR FILLETS
(When using fillets, I usually remove the bottom skin of the fish since it makes it easier to marinate throughout.)
Spray the bottom of the pan with Pam (or whatever) and sprinkle a small amount of garlic powder over it. Lay the fish on the pan and sprinkle the top with a little garlic powder. Mix up marinade:
Ingredients:
1/3 seasoned rice wine vinegar, lite (Kosher)
1/3 water
1/3 teriyaki marinade
(It can be tablespoons, 1/8 cup, 1/4 cup, etc., each, depending on the amount of fish you are using.)
Directions: Pour marinade over fish and let stand for half the time you are marinating, then turn over the fish and marinate the other side for the balance of the time. Or use a sealed plastic bag and turn it over. Preheat oven to about 375 degrees; spoon a little marinade over the top of the fish, sprinkle either dried parsley flakes (crushed), or dried dill weed or freshly snipped dill over the top of the salmon, bake between 10-15 minutes (depending on the thickness of the fish), then put under the broiler for 3-5 minutes. If you have a lot of thick fish, you may need more time, just use your judgment. Enjoy! (The mahi-mahi was done the same way except that I crushed some tarragon with the parsley and sprinkled it on top.) Another easy way I do salmon is to lay it out the same way as above on the pan, pour a little lemon or lime juice, or some white wine over it; make a sauce out of either sour cream or fat-free yogurt mixed with dill, smear it over the top and bake it in the oven for about the same length of time.
BASIL BALSAMIC MARINADE FOR FISH
Ingredients:
1/2 c. balsamic vinegar
1/4 c. olive oil
Few drops hot pepper sauce
1/4 c. minced fresh basil (or 1/8 c. dried)
Salt and freshly ground pepper, to taste
Directions: Use with a firm fleshed fish. Excellent with mahi-mahi, swordfish, salmon steaks. Whisk together the vinegar, oil, and hot pepper sauce. Stir in the basil. Pour over the fish and marinate about 45 minutes, turning once. Broil or grill about 4 minutes on each side.
GRILLED MARINATED TUNA STEAKS
Ingredients:
4 tuna steaks
MARINADE:
3 tbsp. soy sauce
Juice of 1/2 lime
1 tbsp. rice vinegar
1 tbsp. sesame oil
Pinch dried red pepper flakes
6 thin slices peeled fresh ginger
2 garlic cloves, crushed
Directions: Combine marinade ingredients in non-aluminum baking dish and add tuna steaks. Cover and refrigerate at least 1 hour, but not more than 6 hours. Turn once or twice. Bring fish to room temperature. Grill on preheated grill or broil in preheated broiler 4" from heat. Baste while cooking and turn once. Cook about 5 minutes each side. Do not over cook. Serves 4. Swordfish, salmon or mahi mahi may be substituted for tuna.
GRILLED SWORDFISH WITH GARLIC BUTTER
Ingredients:
4 tbsp. sweet butter
1/3 c. extra virgin olive oil
2 tbsp. Balsamic vinegar
1 tsp. oregano
2 lg. swordfish steaks, about 1-inch thick (1 1/2 lbs. to 2 lbs.)
2 cloves garlic, crushed
1 tsp. dried parsley
Pepper to taste
Directions: One day in advance, soften the butter with a wooden spoon and mix in the crushed garlic. Using a piece of waxed paper, roll into a log and return to the refrigerator until firm. In a small bowl mix the olive oil, Balsamic vinegar, parsley, oregano, and vinegar. Liberally brush the olive oil mixture on one side of the swordfish and place brushed side down on preheated medium grill. Brush olive oil on the other side and cook for about 5-10 minutes. Turn swordfish over, brush more olive oil, and cook an additional 5-10 minutes or until fish flakes easily and is cooked to desired doneness. DO NOT overcook. Remove fish from the grill and place a piece of garlic butter on top of each piece of fish. Makes 4 servings. Note: Tuna or Mahi Mahi can be substituted for the swordfish. If using a broiler rather than a grill, use a lower rack setting and brush the olive oil on both sides of the fish before putting under the broiler.
Melody's Dessert's!
Lemon Cake with Cream Cheese Filling
Yield: one 9" cake, serves 10-12
Ingredients:
1 cup cake flour
3 tsp. baking powder
3/4 cups sugar
3/4 cup butter
3 egg yolks
1/2 of lemon rind, grated
5 Tbs. lukewarm milk
3 egg whites, beaten until stiff
1 lemon, sliced thin and in half (used for garnishing)
Lemon Cream Cheese Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla extract
5 cups powdered sugar
Frosting: Beat cream cheese, butter, lemon juice, lemon rind, and vanilla together until smooth and fluffy. Add 3 cups powdered sugar and beat together. Add the additional 2 cups of powdered sugar. Beat until creamy. Add more icing sugar or juice as needed for easy spreading.
Cake:
Preheat oven to 350 degrees F. Sift the flour with the baking powder. In a large bowl, beat butter with sugar and add the yolks one at the time mixing very well. Add lemon rind and the milk alternately with the flour. Beat egg whites until stiff. Fold the egg whites very carefully into the mixture. Pour mixture into a 9" round greased cake pan. Bake at 350 degrees F for 20-25 minutes or until done.
Remove cake from pan and let cool completely. Cut cake into layers and fill with icing. Spread icing over the entire cake until covered. Use thinly sliced lemon pieces cut in half around the bottom of the cake. Double the recipe to create a 1/4 sheet cake (9"x13" cake pan).
Shaker's Cake
Ingredients:
1 cup chopped nuts
1 cup coconut
1 German Chocolate Cake Mix
1/2 cup margarine
8 oz cream cheese, softened
3 1/2 (1 lb) powdered sugar
Directions: Grease 9x13 cake pan. Cover bottom of pan with nuts and coconut. Mix cake as directed on package. Pour cake batter over nuts and coconut. Mix margarine and cream cheese until smooth. Add powdered sugar and mix well. Spoon over the cake batter. Bake 1 hour at 350 degrees. Cool completely. Turn upside down on plates.
Melody's Double Chocolate Truffle Cake
Serves 8-10
Ingredients:
6 ounces bittersweet chocolate (not unsweetened)
3/4 cup unsalted butter, cubed and softened
2/3 cup sugar
4 eggs, separated
2/3 cup flour
Chocolate Topping (recipe follows)
Directions: In top of double boiler, melt chocolate over simmering water until smooth. Or place in microwave bowl; microwave at Medium (50-percent power) for 2 1/2 to 3 1/2 minutes or until melted and smooth. Let cool slightly. In a bowl, cream softened butter with sugar until fluffy; beat in melted chocolate and egg yolks until smooth. Sift flour over chocolate mixture and fold in. In another bowl, beat egg whites until stiff peaks form. Fold into chocolate mixture using a whisk until no white streaks remain. Preheat oven to 350 degrees.
Butter a nine-inch spring-form pan; dust lightly with cocoa powder, shaking off excess. Evenly spread batter in pan; bake for 35 minutes at 350 degrees F or until cake tester inserted in center comes out clean. Place on rack and let cool. Run a knife around outside of cake and arrange on serving plate. Spread top and sides of cake with chocolate topping. Refrigerate.
Chocolate Topping:
1/4 cup unsalted butter, softened
1/3 cup superfine sugar
4 ounces bittersweet chocolate, melted
1/3 cup evaporated milk
In bowl, cream butter with sugar until light and fluffy. Stir in melted chocolate and evaporated milk until smooth. (If too soft, wait five to 10 minutes or until topping is of spreading consistency.) Spread over top and sides of cake.
For a dramatic dessert presentation, cut cake into wedges and serve on large dessert plates dusted with cocoa powder. Garnish with fresh raspberries or sliced strawberries.
Marci's Chewy Ginger Cookies
Makes 2 dozen
Submitted by: Marci " Tootie" Unck, SC.
Ingredients:
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 1/4 cups flour
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
Sugar
Directions: Beat butter, 1 cup sugar, egg and molasses until well blended. Stir in flour, ginger, baking soda and cinnamon. Shape dough into 1 1/2" balls.
Roll balls in sugar. Place balls on un-greased cookie sheet. Bake at 350°F for 10 minutes or until lightly browned and still puffed. Cool on cookie sheet for 2 minutes; remove to wire rack to cool completely.
Suzie's Double Chocolate Peanut Butter Cookies
Makes 1 1/2 dozen
Submitted by: Suzie Nolen, Del.
Ingredients:
16 oz Semisweet chocolate chips
2 Cups flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 Cup brown sugar
3/4 Cup Sugar
1 Cup unsalted butter
1 Cup Creamy peanut butter
2 Eggs
2 tsp. Vanilla
6 oz Milk chocolate chips
6 oz peanut butter chips
Directions: Preheat oven 325 F. Place semisweet chocolate chips in the top of a double boiler over hot, not simmering, water. Melt the chocolate, stirring until smooth. Remove the top part of the double boiler from the bottom. Set aside to cool to room temp. In small bowl, whisk together flour, baking soda, and salt. In a medium bowl, whisk together sugars. Add butter and beat until well combined. Add peanut butter and beat until smooth. Add eggs and vanilla. Beat until just combined.
Add flour mixture, milk chocolate chips and peanut butter chips. Beat until no streaks of flour are visible. Pour in melted chocolate; mix until marbled. Drop dough in 3 tablespoon mounds, 2" apart on un-greased baking sheet. Bake 15-18 minutes or until just set but still soft. Cool on cookie sheet, then transfer to wire rack.
Enjoy!!
Friday, September 11, 2009
Saturday, August 29, 2009
Hey! FatBoy! Where have you been? What's Cooking?
Greetings All!
Well, I am back!! Sorry about that, but we had to take care of a bunch of stuff around the house all because of the crazy weather had to put on a new roof, then the main water line broke and we'll leave the rest alone for now!! But let's chat about great Biker food!! Oh! Yes!! Food my favorite subject and I have a lot of ground to make up so, check out these recipes and I hope you'll enjoy them!! Have a great weekend and be safe and remember to EAT WELL!!
Chef FatBoy
BBQ Sauce’s:
Sweat 'N Spice Hot BBQ Sauce
Smitted by: Pete “Tools” Weller, DE.
Ingredients:
3 Habanero Peppers
1 small Onion(s), minced
1 cup Ketchup
1 cup Water
1/2 cup Cider vinegar
1 tablespoon Garlic powder
1 tablespoon Worcestershire sauce
1/8 cup Molasses
2 tablespoons Hot sauce
Directions: Brown onion and habaneros in some oil. Add remaining ingredients. Simmer for 30 minutes. Blend and BBQ!
Hot Chile Pepper Barbecue Sauce
Submitted by: John Griswald, CT.
This barbecue sauce has a lot of flavorful ingredients. You can adjust the heat
by changing the amount of peppers you add.
Ingredients:
1 cup hot water
6 dried red chili peppers
4 dried pequin chili peppers
1 large onion, chopped
1 cup ketchup
1/2 cup tomato sauce
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons black pepper
2 teaspoons liquid smoke (optional)
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Directions: Place dried chilies in hot water for 15 minutes to soften. Pour water and chilies int a blender and blend until smooth. Sauté onion and garlic in oil. Pour in blended chilies and add remaining ingredients. Bring to a boil then remove from heat and allow to cool. For a smoother sauce, return cooled sauce to blender and blend until smooth.
Jalapeno Peach BBQ Sauce
Submitted by: Carrie Iozzo, CT.
Ingredients:
1 1/2 cups catsup
1 medium onion, chopped
1/4 cup brown sugar
2 1/2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 tablespoons Jack Daniel's Whiskey
2 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
Directions: Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef.
Black Jack Barbecue Sauce
Submitted by: Rich King, RI.
Ingredients:
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt
Directions: Combine all ingredients in a large saucepan and simmer for about half an hour. Let cool. Pour into a blender and puree until smooth. Store in a glass container in the refrigerator.
Awesome Marinades:
Bourbon Marinade
Submitted by: Paul Andrew, DE.
This is a great, sweet bourbon marinade that works perfectly on any foods. It is a mild marinade so you will want several hours marinating time with it before you grill.
Ingredients:
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup Worcestershire sauce
Directions: Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.
Burned At The Steak Marinade
Submitted by: Jim Whitmore, VA.
Ingredients:
2 large steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt
Directions: Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. Remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out Man It’s Hot!
Cilantro Dijon Marinade
Submitted by: Dillion McGeorge, GA.
Ingredients:
1/4 cup fresh cilantro leaves, chopped
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions: Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.
Ginger-Soya Marinade
Submitted by: Shannon Robinson, KY.
Ingredients:
1/4 C. chopped green onion
1/4 C. toasted sesame seeds
1/4 C. soy sauce
1/4 C. Marsala wine
2 T. honey
2 T. minced garlic
1 T. minced ginger
Directions: Mix ingredients together in a jar. Refrigerate for several hours to allow flavors to blend before using.
Devil's Rub
Submitted by: Tom Johnson, FL.
This wet rub should look like a thick paste. You can adjust the heat by changing the amount of red pepper flakes or pepper sauce.
Ingredients:
3/4 cup minced garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
2 tablespoons coarse salt
Directions: Mix all ingredients together. Store in an airtight container.
Dave’s Steak Sauce
Submitted by: David Cassone, NC.
Ingredients:
1 (10 ounce) can beef consommé
1/4 cup flour
4 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon steak sauce
2 teaspoons dry mustard
1/2 teaspoon black pepper
Directions: Melt butter in a sauce pan. Sauté garlic and shallots. Add flour and pepper. Continue cooking for about 2 minutes. In a separate bowl combine dry mustard, steak sauce, beef consommé and pour into saucepan with flour mixture. Bring to a boil, stirring until well mixed. Remove from heat. Serve with any kind of grill beef.
More Awesome Biker Recipes!
Grilled Bourbon Tuna Steaks
Submitted by: Capt’n Crusty, FL.
This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.
Ingredients:
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper
Directions: Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve.
Pat’s Grilled Bratwurst
Submitted by: Patrick Jensen, PA.
Ingredients:
6 Bratwursts
1 12 ounce can of beer
1 medium onion, chopped
6 peppercorns
4 cloves garlic
6 hard rolls
Directions: In a large pot combine all ingredients except the rolls. Simmer for 20 minutes. Preheat grill. Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown. If you sprinkle with water they will form a crispy skin. Serve on rolls with your favorite mustard.
Grilled Citrus Tuna
Submitted by: Capt’n Rob, FL.
Grill the tuna hot and fast and take them off the grill as soon as you can.
Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika
Directions: Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.
Grilled Curried Chicken Wings
Submitted by: Frank Kolwalski, CT.
Ingredients:
2-3 pounds of chicken wings
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
Olive oil
Directions: Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.
Grilled Mesquite Shrimp
Submitted by: Obiwan Konopka, FL.
Ingredients:
3 pounds large shrimp, peeled with tails on and deveined
1/2 cup vegetable oil
1/4 cup fresh lemon juice
8 tablespoons butter
3 tablespoons chili powder
1 tablespoon garlic powder
Skewers
Directions: Place peeled shrimp in a large bowl. In a medium saucepan, combine all ingredients, except for shrimp. Once butter has melted pour marinade over shrimp, cover, and allow to marinate in refrigerator for 20-30 minutes. Preheat grill for medium-high heat. Place 4-5 shrimp on each skewer. Place shrimp on grill rack and allow to cook for 2 minutes per side. Remove and serve.
FatBoy’s Grilled Whiskey Salmon
These salmon fillets are grill hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.
Ingredients:
4 - 8oz salmon fillets
1/2 cup whiskey
1/4 cup light soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic
Directions: Mix together whiskey, soy sauce, orange juice, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place fish on hot grill and cook for 5 minutes on each side. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.
Grilled Hamburger Steaks with Bacon
Submitted by: Rick Raby, KY.
Ingredients:
1 pound extra-lean ground hamburger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
2 tablespoons minced onion
1 tablespoon A-1 Steak Sauce
4 slices bacon
Directions: Either preheat broiler or preheat barbecue grill (oil hot grill to help prevent sticking). In a medium bowl, mix together (using your hands) hamburger, salt, pepper, garlic, onion, and A-1 Steak Sauce. Form into two 2-inch thick patties. Wrap 2 bacon slices around each patty; secure with toothpicks and grill or broil approximately 7 minutes. Turn and grill or broil other side 5 minutes or until a meat thermometer registers an internal temperature of 155°F. Remove from oven or grill and enjoy! Makes 2 servings. Just enough for me!
Tully’s Garlic Steak
Submitted by: Ben “Tully” Lewis, SC.
Ingredients:
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons ketchup
2 tablespoons crushed garlic
1 1/2 pounds flank steak
Directions: In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and crushed garlic. Place flank steak in a large re-sealable plastic bag. Pour the marinade over steak. Seal, and marinate in the refrigerator at least 3 hours. Preheat grill for high heat. Oil the grill grate. Place steaks on the grill, and discard marinade. Cook for 5 minutes per side, or to desired doneness.
Phil’s Ultimate Beef Brisket
Submitted by: Phil Vence, NC.
Ingredients:
7 lb. beef brisket
1 t. garlic salt
1 t. onion salt
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. celery salt
2 T. Worcestershire sauce
Sauce:
1/2 C. granulated sugar
1 C. barbecue sauce
1 C. broth (from cooked brisket)
1 C. Wish Bone Russian Dressing (not creamy)
Directions: Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly in heavy-duty aluminum foil. Place in 9 x 13-inch baking pan or roaster. Cook 7 to 8 hours at 275° F. Remove from oven, and remove from foil. Reserve 1 cup of broth for sauce; discard remaining broth. Trim fat, slice and put brisket back in pan. Mix together ingredients for Sauce. Pour over brisket slices and bake at 300° F. for 1 hour.
Desserts from Melody!!
Coffee Drop Cookies
Submitted by: Rachel Colbe, NC.
Ingredients:
1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla
Directions: Mix shortening and sugar together until creamy, add egg and mix well. Combine flour, salt, baking soda, baking powder, cloves and cinnamon. Add coffee slowly and mix well. Combine nuts, raisins, and vanilla. Mix well. Place on a greased baking sheet. Bake at 400 degrees F for 10 to 15 minutes.
Dark Chocolate Walnut Cake
Submitted by: Mindy Foster, FL.
Ingredients:
Cake:
8 oz. semi-sweet baking chocolate
1 cup (2 sticks) butter or margarine
1 cup sugar
5 eggs, separated
2 tablespoons all-purpose flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnuts
Glaze:
3 oz. semi-sweet baking chocolate
1/4 cup milk
Directions: In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly. In a small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside. In large mixing bowl, on medium speed, cream butter and sugar until fluffy. Add egg yolks, one at a time. Combine flour and cocoa. Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand. Pour mixture into greased and floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze. To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.
Moist Caramel Apple Cake
Submitted by: Lynn McGeorge, OH.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla
Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 Kraft Caramels, unwrapped
3 Tbsp. milk
Directions: Preheat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
Oatmeal Coconut Crisps
Submitted by: Sara Powell, DE.
Makes 14 Dozen cookies
Ingredients:
2 cups butter, softened
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(Optional: mini chocolate chips)
Directions: Cream together butter and sugars until light. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together the flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack. Makes 14 dozen.
Melody’s Fudge Cake
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
Directions: In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Melody’s Special Cheesecake
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semisweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Well, I am back!! Sorry about that, but we had to take care of a bunch of stuff around the house all because of the crazy weather had to put on a new roof, then the main water line broke and we'll leave the rest alone for now!! But let's chat about great Biker food!! Oh! Yes!! Food my favorite subject and I have a lot of ground to make up so, check out these recipes and I hope you'll enjoy them!! Have a great weekend and be safe and remember to EAT WELL!!
Chef FatBoy
BBQ Sauce’s:
Sweat 'N Spice Hot BBQ Sauce
Smitted by: Pete “Tools” Weller, DE.
Ingredients:
3 Habanero Peppers
1 small Onion(s), minced
1 cup Ketchup
1 cup Water
1/2 cup Cider vinegar
1 tablespoon Garlic powder
1 tablespoon Worcestershire sauce
1/8 cup Molasses
2 tablespoons Hot sauce
Directions: Brown onion and habaneros in some oil. Add remaining ingredients. Simmer for 30 minutes. Blend and BBQ!
Hot Chile Pepper Barbecue Sauce
Submitted by: John Griswald, CT.
This barbecue sauce has a lot of flavorful ingredients. You can adjust the heat
by changing the amount of peppers you add.
Ingredients:
1 cup hot water
6 dried red chili peppers
4 dried pequin chili peppers
1 large onion, chopped
1 cup ketchup
1/2 cup tomato sauce
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoons vegetable oil
2 cloves garlic, minced
2 teaspoons dry mustard
2 teaspoons Worcestershire sauce
2 teaspoons black pepper
2 teaspoons liquid smoke (optional)
2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Directions: Place dried chilies in hot water for 15 minutes to soften. Pour water and chilies int a blender and blend until smooth. Sauté onion and garlic in oil. Pour in blended chilies and add remaining ingredients. Bring to a boil then remove from heat and allow to cool. For a smoother sauce, return cooled sauce to blender and blend until smooth.
Jalapeno Peach BBQ Sauce
Submitted by: Carrie Iozzo, CT.
Ingredients:
1 1/2 cups catsup
1 medium onion, chopped
1/4 cup brown sugar
2 1/2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
2 tablespoons Jack Daniel's Whiskey
2 clove garlic, minced
1/2 teaspoon dry mustard
1/2 teaspoon hot pepper sauce
Directions: Sauté onion and garlic in oil until tender. Add remaining ingredients and mix well. Bring to a boil then reduce heat and let simmer for 10 minutes. Great on beef.
Black Jack Barbecue Sauce
Submitted by: Rich King, RI.
Ingredients:
2 cups chopped onions
1 cup strong black coffee
1 cup ketchup
1 cup Worcestershire sauce
1/2 cup brown sugar
1/2 cup cider vinegar
1/4 cup hot chili peppers, minced
3 tablespoons chili powder
6 cloves garlic, minced
2 teaspoons salt
Directions: Combine all ingredients in a large saucepan and simmer for about half an hour. Let cool. Pour into a blender and puree until smooth. Store in a glass container in the refrigerator.
Awesome Marinades:
Bourbon Marinade
Submitted by: Paul Andrew, DE.
This is a great, sweet bourbon marinade that works perfectly on any foods. It is a mild marinade so you will want several hours marinating time with it before you grill.
Ingredients:
1 cup bourbon
1 cup brown sugar
1 cup oil
1 cup prepared mustard
1 cup Worcestershire sauce
Directions: Combine all ingredients and mix until the sugar is completely dissolved. Marinate meats for 4 to 6 hours.
Burned At The Steak Marinade
Submitted by: Jim Whitmore, VA.
Ingredients:
2 large steaks
4 ounces good seasons Italian dressing
2 habanero peppers dried
2 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 teaspoon pepper
1/4 teaspoon salt
Directions: Make Italian dressing, set aside. In a small saucepan boil water and blanch (2 min.) the habaneros. Remove and cut off stems. Remove seeds from one pepper but save seeds from one of the peppers. Place peppers in a blender and add all other ingredients. Blend well. Coat steaks generously. Marinate for 3-4 hours. Grill over hot charcoal fire. Look out Man It’s Hot!
Cilantro Dijon Marinade
Submitted by: Dillion McGeorge, GA.
Ingredients:
1/4 cup fresh cilantro leaves, chopped
Grated zest of 1/2 lemon
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 roasted garlic cloves
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon black pepper
Directions: Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours.
Ginger-Soya Marinade
Submitted by: Shannon Robinson, KY.
Ingredients:
1/4 C. chopped green onion
1/4 C. toasted sesame seeds
1/4 C. soy sauce
1/4 C. Marsala wine
2 T. honey
2 T. minced garlic
1 T. minced ginger
Directions: Mix ingredients together in a jar. Refrigerate for several hours to allow flavors to blend before using.
Devil's Rub
Submitted by: Tom Johnson, FL.
This wet rub should look like a thick paste. You can adjust the heat by changing the amount of red pepper flakes or pepper sauce.
Ingredients:
3/4 cup minced garlic
1/2 cup packed brown sugar
1/2 cup white vinegar
1/4 cup red pepper flakes
1/4 cup tomato paste
3 tablespoons hot pepper sauce
2 tablespoons coarse salt
Directions: Mix all ingredients together. Store in an airtight container.
Dave’s Steak Sauce
Submitted by: David Cassone, NC.
Ingredients:
1 (10 ounce) can beef consommé
1/4 cup flour
4 tablespoons butter
1 tablespoon garlic, minced
1 tablespoon shallot, minced
1 tablespoon steak sauce
2 teaspoons dry mustard
1/2 teaspoon black pepper
Directions: Melt butter in a sauce pan. Sauté garlic and shallots. Add flour and pepper. Continue cooking for about 2 minutes. In a separate bowl combine dry mustard, steak sauce, beef consommé and pour into saucepan with flour mixture. Bring to a boil, stirring until well mixed. Remove from heat. Serve with any kind of grill beef.
More Awesome Biker Recipes!
Grilled Bourbon Tuna Steaks
Submitted by: Capt’n Crusty, FL.
This tuna recipe has a mixture of flavors that really compliment each other. It's spicy, yet sweet, and pugeant as well. Enjoy with you favorite grilled vegetables or with rice.
Ingredients:
6 tuna steaks, about 1 inch
1/3 cup hoisin sauce
3 tablespoons bourbon
2 tablespoons honey
2 teaspoons fresh ginger, grated
2 teaspoons lime juice
2 cloves garlic minced
1 teaspoon chili sauce
1/2 teaspoons salt
1/2 teaspoon black pepper
Directions: Combine all ingredients, except tuna, in a small bowl. Preheat grill for medium high heat. Baste tuna steaks well with sauce, place on grill and allow to cook for 5 minutes. Turn steaks, baste again, and continue to cook for 5 more minutes. Remove from heat and serve.
Pat’s Grilled Bratwurst
Submitted by: Patrick Jensen, PA.
Ingredients:
6 Bratwursts
1 12 ounce can of beer
1 medium onion, chopped
6 peppercorns
4 cloves garlic
6 hard rolls
Directions: In a large pot combine all ingredients except the rolls. Simmer for 20 minutes. Preheat grill. Remove bratwursts from pot and place on grill for about 10 minutes, turning occasionally. Grill until brown. If you sprinkle with water they will form a crispy skin. Serve on rolls with your favorite mustard.
Grilled Citrus Tuna
Submitted by: Capt’n Rob, FL.
Grill the tuna hot and fast and take them off the grill as soon as you can.
Ingredients:
1-2 pounds tuna steaks
1 cup each orange and grapefruit juice
1/4 cup lime juice
1/2 cup dry sherry
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon paprika
Directions: Mix juices, sherry, thyme, cayenne and salt in a shallow baking dish. Add fish and allow to marinate 3-4 hours in refrigerator. Preheat and oil grill. Remove fish from marinade. Place fish on grill and sprinkle with paprika. Turn after about 5-7 minutes and continue cooking for another 5-7 minutes.
Grilled Curried Chicken Wings
Submitted by: Frank Kolwalski, CT.
Ingredients:
2-3 pounds of chicken wings
1/3 cup honey
1/4 cup butter
2 tablespoons mustard
2 teaspoons curry powder
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
Olive oil
Directions: Place wings in a re-sealable plastic bag. Combine remaining ingredients. Pour mixture into bag with wings, coat well, seal bag, and allow to marinate in refrigerator for 2-4 hours. Preheat grill for direct medium heat. Remove wings from bag and discard marinade. Brush wings with olive oil and place on grill and cook for 10 minutes of direct heat. Cook over indirect heat for remaining 10 minutes. When chicken is cooked through and meat no longer appears pink, remove and serve.
Grilled Mesquite Shrimp
Submitted by: Obiwan Konopka, FL.
Ingredients:
3 pounds large shrimp, peeled with tails on and deveined
1/2 cup vegetable oil
1/4 cup fresh lemon juice
8 tablespoons butter
3 tablespoons chili powder
1 tablespoon garlic powder
Skewers
Directions: Place peeled shrimp in a large bowl. In a medium saucepan, combine all ingredients, except for shrimp. Once butter has melted pour marinade over shrimp, cover, and allow to marinate in refrigerator for 20-30 minutes. Preheat grill for medium-high heat. Place 4-5 shrimp on each skewer. Place shrimp on grill rack and allow to cook for 2 minutes per side. Remove and serve.
FatBoy’s Grilled Whiskey Salmon
These salmon fillets are grill hot and fast with a sweet whiskey marinade that gives them a lot of great flavor and nice, crisp glaze when grilled.
Ingredients:
4 - 8oz salmon fillets
1/2 cup whiskey
1/4 cup light soy sauce
1/4 cup orange juice
2 tablespoons vegetable oil
2 cloves garlic
Directions: Mix together whiskey, soy sauce, orange juice, oil and garlic. Place fish in a shallow dish and pour mixture over. Let salmon sit in the refrigerator for 1 hour or more. Oil cooking grate and preheat grill. Place fish on hot grill and cook for 5 minutes on each side. The salmon is done when it flakes easily and has faded in color. Carefully remove fish from grill and serve.
Grilled Hamburger Steaks with Bacon
Submitted by: Rick Raby, KY.
Ingredients:
1 pound extra-lean ground hamburger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic minced
2 tablespoons minced onion
1 tablespoon A-1 Steak Sauce
4 slices bacon
Directions: Either preheat broiler or preheat barbecue grill (oil hot grill to help prevent sticking). In a medium bowl, mix together (using your hands) hamburger, salt, pepper, garlic, onion, and A-1 Steak Sauce. Form into two 2-inch thick patties. Wrap 2 bacon slices around each patty; secure with toothpicks and grill or broil approximately 7 minutes. Turn and grill or broil other side 5 minutes or until a meat thermometer registers an internal temperature of 155°F. Remove from oven or grill and enjoy! Makes 2 servings. Just enough for me!
Tully’s Garlic Steak
Submitted by: Ben “Tully” Lewis, SC.
Ingredients:
1/4 cup vegetable oil
1/4 cup soy sauce
2 tablespoons distilled white vinegar
2 tablespoons ketchup
2 tablespoons crushed garlic
1 1/2 pounds flank steak
Directions: In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and crushed garlic. Place flank steak in a large re-sealable plastic bag. Pour the marinade over steak. Seal, and marinate in the refrigerator at least 3 hours. Preheat grill for high heat. Oil the grill grate. Place steaks on the grill, and discard marinade. Cook for 5 minutes per side, or to desired doneness.
Phil’s Ultimate Beef Brisket
Submitted by: Phil Vence, NC.
Ingredients:
7 lb. beef brisket
1 t. garlic salt
1 t. onion salt
1 1/2 t. salt
1 1/2 t. pepper
1 1/2 t. celery salt
2 T. Worcestershire sauce
Sauce:
1/2 C. granulated sugar
1 C. barbecue sauce
1 C. broth (from cooked brisket)
1 C. Wish Bone Russian Dressing (not creamy)
Directions: Mix seasonings and Worcestershire sauce together and rub into meat. Wrap tightly in heavy-duty aluminum foil. Place in 9 x 13-inch baking pan or roaster. Cook 7 to 8 hours at 275° F. Remove from oven, and remove from foil. Reserve 1 cup of broth for sauce; discard remaining broth. Trim fat, slice and put brisket back in pan. Mix together ingredients for Sauce. Pour over brisket slices and bake at 300° F. for 1 hour.
Desserts from Melody!!
Coffee Drop Cookies
Submitted by: Rachel Colbe, NC.
Ingredients:
1 cup Sugar
1/2 cup Shortening
1 Egg (beaten well)
2 cup Flour
1/2 tsp Baking soda
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Cinnamon
1 tsp Cloves
3/4 cup Cold Coffee
1/2 cup Raisins (chopped)
1/2 cup Nuts (chopped)
1 tsp Vanilla
Directions: Mix shortening and sugar together until creamy, add egg and mix well. Combine flour, salt, baking soda, baking powder, cloves and cinnamon. Add coffee slowly and mix well. Combine nuts, raisins, and vanilla. Mix well. Place on a greased baking sheet. Bake at 400 degrees F for 10 to 15 minutes.
Dark Chocolate Walnut Cake
Submitted by: Mindy Foster, FL.
Ingredients:
Cake:
8 oz. semi-sweet baking chocolate
1 cup (2 sticks) butter or margarine
1 cup sugar
5 eggs, separated
2 tablespoons all-purpose flour
3 tablespoons unsweetened baking cocoa
1 cup finely ground walnuts
Glaze:
3 oz. semi-sweet baking chocolate
1/4 cup milk
Directions: In the top of a double boiler, over simmering water, melt chocolate. Set aside and cool slightly. In a small mixing bowl, using whisks, beat egg whites stiff but not dry. Set aside. In large mixing bowl, on medium speed, cream butter and sugar until fluffy. Add egg yolks, one at a time. Combine flour and cocoa. Reduce to low speed, then add flour mixture to butter/egg mixture and mix until blended. Add chocolate and nuts and mix. On low speed add half of beaten egg whites to chocolate mixture. Fold in remaining whites by hand. Pour mixture into greased and floured tube or bundt pan. Bake at 350°F for 50 minutes. The cake will not rise to the top of the pan. A crust will form on the top but the center will be moist. Cool in pan 10 minutes then turn out onto cooling rack. The cake will fall. Let cool completely then drizzle with glaze. To make glaze, combine chocolate and milk in a small saucepan over low heat. Stir occasionally until melted, then spoon over top of cake, letting glaze drip down sides.
Moist Caramel Apple Cake
Submitted by: Lynn McGeorge, OH.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (4-serving size) JELL-O Vanilla or French Vanilla
Flavor Instant Pudding & Pie Filling
1 cup water
4 eggs
1/3 cup vegetable oil
3 medium Granny Smith apples, peeled, coarsely chopped
20 Kraft Caramels, unwrapped
3 Tbsp. milk
Directions: Preheat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 min. Gently stir in apples. Pour into prepared pan. BAKE 50 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min.; remove from pan. Cool completely on wire rack. MICROWAVE caramels and milk in microwaveable bowl on HIGH 1-1/2 min., stirring every 30 sec. until blended. Cool 10 min. until slightly thickened. Drizzle over cake.
Oatmeal Coconut Crisps
Submitted by: Sara Powell, DE.
Makes 14 Dozen cookies
Ingredients:
2 cups butter, softened
2 cups brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
4 eggs
3 cups flour, sifted
2 teaspoons salt
2 teaspoons baking soda
6 cups quick-cooking oats
1 1/2 cups coconut
(Optional: mini chocolate chips)
Directions: Cream together butter and sugars until light. Stir in vanilla, then add eggs, one at a time, beating after each addition. Sift together the flour, salt, and soda. Add to creamed mixture. Stir in rolled oats and coconut. The dough will be stiff. Drop by tablespoon about 2 inches apart on well-greased baking sheets. Bake at 350 degrees for 10 to 15 minutes. Cool on rack. Makes 14 dozen.
Melody’s Fudge Cake
Ingredients:
2 sticks butter
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 teaspoon salt
1/3 cup cocoa
1 teaspoon vanilla
Miniature marshmallows
Directions: Preheat oven to 350 degrees F. Stir together the flour, salt, and cocoa, set aside. Cream butter and sugar until light and fluffy. Add vanilla and beat well. Add the eggs one at a time beating well after each. Stir in dry ingredients by hand. Pour into a greased and floured 9 x 13" baking pan. Bake at 350 degrees F for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.
Icing:
1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans
Directions: In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
Melody’s Special Cheesecake
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semisweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Tuesday, May 5, 2009
Hey! Pork, Swine whatever! Let's eat!
Greetings folks!
Not making light of this new Swine Flu thing going on and it's not to taken as a joke it is very serious, but I love Pork and I wanted to take this opportunity to get some of my own Pork recipes out to ya!! So with out any more delay's here they are!! Enjoy!
Chef FatBoy
Beer BBQ Ribs
(1 lbs. per person) boneless country style pork ribs
3 oz. hickory smoke flavoring
6 oz. beer
BBQ Sauce
8 cups BBQ sauce
8 cups honey dijon dressing
1 cup beer
Place 4 or 5 layers of aluminum foil at the bottom of a large pot. (This is to keep ribs from sticking to the bottom) Layer ribs into pan, fill with water to one inch above ribs. Add hickory flavoring and beer. Bring to a boil, reduce heat to a simmer, cook 25 to 35 minutes until ribs are fully cooked. While ribs are simmering, mix together BBQ sauce ingredients. Drain water off the ribs, then place ribs in foil lined baking pan. Fully cover ribs with BBQ sauce. Cover pan with foil and bake in 275-degree oven for 2 1/2 to 3 1/2 hours to produce slow cooked and tender ribs.
Bourbon and Honey Smoke-Roasted Pork Tenderloin
1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165ºF. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat. Serves 6.
Balsamic and Wine Grilled Pork
3 tablespoons soy sauce
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3/4 cup dry red wine
2 teaspoons ground cumin
2 teaspoons dried hot red chiles-crushed
3 pork tenderloin about 2 1/2 pounds total weight, trimmed of visible fat
In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally every two hours or up to one day. Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals, or use a gas grill (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155ºF, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.
Fiery Pork Roast
1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chili paste
2 drops hot chili oil (2 to 3)
2 kg boneless pork loin roast (4 lb) trimmed
Vegetable oil cooking spray
Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
Put the roast in a shallow glass or dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours. Prepare a charcoal or gas grill, indirect cooking. Lightly spray the grill rack with cooking spray. Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees. Remove the roast from the grill and let it rest for about 10 minutes before slicing.
Grilled Pork Roast
1/2 fresh pork leg roast, about 3-1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill. Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F., 20-30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.
FatBoy's Mountain Pork
1 teaspoon fresh parsley, chopped
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon fresh ginger root, minced
3 lbs. pork tenderloin
In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Purée and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight.
Preheat barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions. Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin.
Serves 8
Rosemary Pork Kabobs
Rosemary Vinegar:
2 cup white wine vinegar
6 sprigs fresh rosemary
3 cloves garlic, crushed
KABOBS:
1/2 cup olive oil
1 tbs. Dijon mustard
2 tsp. fresh rosemary
1/8 tsp. black pepper
1 pound pork tenderloin, in cubes
1 pound red potatoes
8 sprigs fresh rosemary
ROSEMARY VINEGAR: In saucepan, bring vinegar to boil. Pour into a glass bowl, add rosemary and garlic. Cover, let stand overnight. Strain.
KABOBS: In bowl whisk 1/2 cup vinegar, oil, mustard, rosemary and pepper. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 min. Cook potatoes in simmering water, covered, until tender. Drain. Rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette. Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs.Broil or grill, 10 min. turning and basting with vinaigrette from bowl. Makes 4 servings.
Grilled Sausage with Potatoes and Green Beans
3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Spicy Pork Steaks
2 lbs. pork steaks
DRY SPICE RUB
1 tsp. garlic powder
2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. salt
Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225ºF.) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat.
Not making light of this new Swine Flu thing going on and it's not to taken as a joke it is very serious, but I love Pork and I wanted to take this opportunity to get some of my own Pork recipes out to ya!! So with out any more delay's here they are!! Enjoy!
Chef FatBoy
Beer BBQ Ribs
(1 lbs. per person) boneless country style pork ribs
3 oz. hickory smoke flavoring
6 oz. beer
BBQ Sauce
8 cups BBQ sauce
8 cups honey dijon dressing
1 cup beer
Place 4 or 5 layers of aluminum foil at the bottom of a large pot. (This is to keep ribs from sticking to the bottom) Layer ribs into pan, fill with water to one inch above ribs. Add hickory flavoring and beer. Bring to a boil, reduce heat to a simmer, cook 25 to 35 minutes until ribs are fully cooked. While ribs are simmering, mix together BBQ sauce ingredients. Drain water off the ribs, then place ribs in foil lined baking pan. Fully cover ribs with BBQ sauce. Cover pan with foil and bake in 275-degree oven for 2 1/2 to 3 1/2 hours to produce slow cooked and tender ribs.
Bourbon and Honey Smoke-Roasted Pork Tenderloin
1 cup Olive oil
1/2 cup Bourbon
3 tablespoons Honey
1/2 cup Lemon juice
1 tablespoon Minced garlic
1 1/2 tablespoons Fresh ginger root, peel and grate
1/4 cup Soy sauce
1/2 cup Thinly sliced onion
2 tablespoons Fresh sage, coarse chopped
2 teaspoons Pepper
1 teaspoon Salt
3 Pork tenderloins
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours. Lay the pork in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry. Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165ºF. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat. Serves 6.
Balsamic and Wine Grilled Pork
3 tablespoons soy sauce
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3/4 cup dry red wine
2 teaspoons ground cumin
2 teaspoons dried hot red chiles-crushed
3 pork tenderloin about 2 1/2 pounds total weight, trimmed of visible fat
In a large plastic food bag, set in a large bowl, combine soy, oil, vinegar, wine, cumin, and chilies; mix well. Add pork, seal bag and refrigerate; turn bag occasionally every two hours or up to one day. Lift pork from marinade and place on a grill, 4-6 inches above a bed of medium-hot coals, or use a gas grill (medium-hot coals is when you can hold your hand at grill level only 3 to 4 seconds). Cook pork, turning to brown, until a thermometer inserted in the thickest part of the meat reads 155ºF, a total of 20-35 minutes. Let meat rest about 5 minutes. Thinly slice across the grain.
Fiery Pork Roast
1/2 cup freshly squeezed orange juice
2 tablespoons frozen orange juice concentrate
2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon olive oil
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon Chinese five-spice powder
1 teaspoon Asian chili paste
2 drops hot chili oil (2 to 3)
2 kg boneless pork loin roast (4 lb) trimmed
Vegetable oil cooking spray
Combine the orange juice, juice concentrate, honey, soy sauce, olive oil, garlic, ginger, five-spice powder, chile paste, and chile oil in a bowl, stirring well.
Put the roast in a shallow glass or dish, and pour the marinade over it. Turn to coat. Cover and refrigerate for at least 2 hours and as long as 24 hours. Prepare a charcoal or gas grill, indirect cooking. Lightly spray the grill rack with cooking spray. Lift the roast from the marinade, reserving the marinade and brushing it on the roast 2 or 3 times during the first 30 minutes of cooking. Grill over indirect heat with the grill covered for about 1 hour and 10 minutes, or until a meat thermometer inserted in the center of the roast registers 150 to 155 degrees. Remove the roast from the grill and let it rest for about 10 minutes before slicing.
Grilled Pork Roast
1/2 fresh pork leg roast, about 3-1/2 to 4 pounds
Salt and freshly ground black pepper, to taste
1/2 cup smoky barbecue sauce
1/2 cup grape jelly
2 teaspoons chili powder
Prepare medium-hot banked fire in kettle-style grill. Season pork roast with salt and pepper. Grill over indirect heat, not directly over fire, in covered grill. Meanwhile, stir together barbecue sauce, jelly and chili powder. After roast has been on grill for 30 minutes, start basting with sauce mixture every 5-10 minutes until internal temperature of roast, measured with a meat thermometer, reads 150 degrees F., 20-30 minutes more. Remove roast from grill and let rest 5 minutes before slicing to serve.
FatBoy's Mountain Pork
1 teaspoon fresh parsley, chopped
3/4 cup fresh lemon juice
1/2 cup soy sauce
6 tablespoons honey
2 small shallots, peeled and halved
2 large garlic cloves, peeled and halved
2 bay leaves crumbled
1/2 teaspoon salt
2 teaspoons freshly ground black pepper
1 teaspoon dry mustard
1 tablespoon fresh ginger root, minced
3 lbs. pork tenderloin
In a food processor (with metal blade), combine lemon juice, soy sauce, honey, shallots, garlic, bay leaves, salt, pepper, mustard, and parsley. Purée and pour over the tenderloin. Turn to coat. Cover and marinate in refrigerator overnight.
Preheat barbecue on HIGH. Brush the grids with vegetable oil. Place pork on hot grids, and reduce heat to MEDIUM-LOW, and grill, turning every 5 minutes to sear each side, for a total cooking time of about 20 minutes. Let stand 5 minutes to reabsorb juices, then slice into medallions. Meanwhile, place the reserved marinade in a saucepan on the sideburner, and heat to boiling. Boil until slightly reduced, about 5 minutes. Serve alongside the tenderloin.
Serves 8
Rosemary Pork Kabobs
Rosemary Vinegar:
2 cup white wine vinegar
6 sprigs fresh rosemary
3 cloves garlic, crushed
KABOBS:
1/2 cup olive oil
1 tbs. Dijon mustard
2 tsp. fresh rosemary
1/8 tsp. black pepper
1 pound pork tenderloin, in cubes
1 pound red potatoes
8 sprigs fresh rosemary
ROSEMARY VINEGAR: In saucepan, bring vinegar to boil. Pour into a glass bowl, add rosemary and garlic. Cover, let stand overnight. Strain.
KABOBS: In bowl whisk 1/2 cup vinegar, oil, mustard, rosemary and pepper. In plastic bag, combine 1/2 cup vinaigrette and pork. Chill 30 min. Cook potatoes in simmering water, covered, until tender. Drain. Rinse with cold water. Halve potatoes and toss in bowl with remaining vinaigrette. Heat broiler or grill. Thread pork alternating with potatoes on 4 skewers, or 8 rosemary sprigs.Broil or grill, 10 min. turning and basting with vinaigrette from bowl. Makes 4 servings.
Grilled Sausage with Potatoes and Green Beans
3/4 pound fresh green beans, trimmed and halved
1/2 pound red potatoes, quartered
1 large onion, sliced
1 pound smoked sausage, cut into 1 inch pieces
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon vegetable oil
1 teaspoon butter
1/3 cup water
Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Spicy Pork Steaks
2 lbs. pork steaks
DRY SPICE RUB
1 tsp. garlic powder
2 tsp. black pepper
1/2 tsp. cayenne pepper
1 tbsp. paprika
1/2 tsp. thyme
1/2 tsp. oregano
1/2 tsp. rosemary
1/2 tsp. salt
Combine dry spice rub ingredients and coat both sides of meat with barbeque seasoning. Let stand at least 30 minutes before cooking. Grill over medium coals (225ºF.) for about 15 minutes per side, depending on thickness. Sprinkle on additional barbeque seasoning after turning meat.
Kentucky's Second Brigade's 5th Annual Outting
Greetings everyone!!
Well, cousin Taz (Scott) stopped by yesterday to let me know that his club ( The Second Brigade Chapter "C" is having their 5Th Annual "Biker Bash" on June 5th thru the 7th. Taz states that this years Bash is going to be an awesome event to top all others they've had.
The location is the Pulaski County Fair Grounds in Somerset, KY. They will host a Bike Show, Live Music preformed by: "Steel Ryzon", Vendors, Field events and more! This event is on rain or shine so plan to stop by and tell them Taz sent you! The cost is $15.00 Single's and $25.00 per couple!! For more information contact: Stretch 606-305-2491 or e-mail: sbmcparty@hotmail.com!
See yas there!!
Chef FatBoy
Well, cousin Taz (Scott) stopped by yesterday to let me know that his club ( The Second Brigade Chapter "C" is having their 5Th Annual "Biker Bash" on June 5th thru the 7th. Taz states that this years Bash is going to be an awesome event to top all others they've had.
The location is the Pulaski County Fair Grounds in Somerset, KY. They will host a Bike Show, Live Music preformed by: "Steel Ryzon", Vendors, Field events and more! This event is on rain or shine so plan to stop by and tell them Taz sent you! The cost is $15.00 Single's and $25.00 per couple!! For more information contact: Stretch 606-305-2491 or e-mail: sbmcparty@hotmail.com!
See yas there!!
Chef FatBoy
Sunday, April 19, 2009
Hey FatBoy! What's Cooking?
Greetings Everyone!
Welcome to Cooking with Chef FatBoy. Yes, I am the one and only Chef FatBoy!! The Blind Biker's Chef!! I write Biker food columns for a good number of Biker Magazines here in the US and in England!! I hope you'll enjoy the recipes I list here, one never knows you may just find a new favorite or create your own seeing what others like and use, so get ready to chow down and my lovely Wife Melody covers the Dessert's so we hope you have some fun and enjoy the wonderful world of cooking!!
Hey! Check us out at our website:www.chef-fatboy.com, you'll be glad you stopped by!! And so will we!! If you like please join in on the fun!! Send us your favorite recipes and we'll share them with the world!!
God Bless!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Desserts from Melody!!
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
Welcome to Cooking with Chef FatBoy. Yes, I am the one and only Chef FatBoy!! The Blind Biker's Chef!! I write Biker food columns for a good number of Biker Magazines here in the US and in England!! I hope you'll enjoy the recipes I list here, one never knows you may just find a new favorite or create your own seeing what others like and use, so get ready to chow down and my lovely Wife Melody covers the Dessert's so we hope you have some fun and enjoy the wonderful world of cooking!!
Hey! Check us out at our website:www.chef-fatboy.com, you'll be glad you stopped by!! And so will we!! If you like please join in on the fun!! Send us your favorite recipes and we'll share them with the world!!
God Bless!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Jalapeno Chicken
Submitted by: Jay Hall, CT.
Ingredients:
6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 (16 ounce) bottle Italian dressing
3 fresh jalapeno peppers, halved lengthwise and seeded
1 (3 ounce) package cream cheese, softened
6 slices bacon
Toothpicks
Directions: Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours. Preheat the grill for high heat. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.
Jalapeno Grilled Chicken
Submitted by: Lou Finch, Ill.
Ingredients:
4 jalapeno peppers, seeded and chopped*
2/3 cup lemon juice, divided
1/4 cup minced fresh parsley
6 cloves garlic, minced
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme
8 bone-in chicken breast halves
2/3 cup chicken broth
2 teaspoons pepper
1/2 teaspoon grated lemon peel
Directions: In a bowl, combine the peppers, 1/3 cup lemon juice, parsley, garlic, rosemary and thyme. Gently stuff pepper mixture under the skin of each chicken breast. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the broth, pepper, lemon peel and remaining lemon juice; pour over chicken. Cover and refrigerate for at least 6 hours. Drain and discard marinade. Place chicken skin side up on grill. Grill, covered, over medium heat for 45 minutes or until juices run clear, turning once.
Buffalo Chicken Sliders
Submitted by: Jason Cassone, CT.
Ingredients:
1 rotisserie chicken, boned and chopped
2 stalks celery, finely chopped
1/2 cup chopped carrots
2 cups crumbled blue cheese
2/3 cup Buffalo wing sauce
12 dinner rolls, split
Directions: Preheat an oven to 400 degrees F (200 degrees C). Mix together the chicken, celery, carrots, blue cheese, and wing sauce in a 9x13 inch baking dish. Bake the Buffalo chicken mixture in the preheated oven until heated through, about 20 minutes. Spoon the hot mixture onto the dinner rolls to serve.
Chicken Pappy
Submitted by: Ralph McGeorge, OH.
Ingredients:
2 tablespoons bacon grease
1 large onion, chopped
3 cloves garlic, chopped
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
3 tablespoons paprika
1 (2 to 3 pound) whole chicken, cut into pieces
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 (8 ounce) container sour cream
Directions: Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary. Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.
Sticky Chicken
Submitted by: Mel Nagg, PA.
Ingredients:
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
Directions: In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours. Preheat oven to 250 degrees F (120 degrees C). Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
Desserts from Melody!!
Naughty Hula Pie
Submitted by: Jerry Scalise, NM.
Ingredients:
1 (9 inch) prepared chocolate cookie crumb crust
1 quart vanilla ice cream, softened
1 (6.5 ounce) jar macadamia nuts, chopped
1 (12 ounce) jar hot fudge topping
1/2 cup heavy whipping cream, whipped
Directions: Reserve 1/2 cup of the nuts and stir the remaining nuts into the ice cream. Fill the cookie shell and return to the freezer until firm. When ready to serve cover the top with fudge sauce, dollop with whipped cream and sprinkle with reserved 1/2 cup chopped macadamia nuts.
Swedish Apple Pie
Submitted by: Tiffany Raby, KY.
Ingredients:
2 1/2 cups peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon white sugar
1 cup white sugar
3/4 cup margarine, melted
1/2 cup chopped pecans
1 cup all-purpose flour
1 egg, lightly beaten
1 pinch salt
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine. Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. Bake in preheated oven for 65 minutes, or until golden brown.
Melody’s Crazy Crust Apple Pie
Ingredients:
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup water
2/3 cup shortening
1 egg
1 (21 ounce) can apple pie filling
1 tablespoon lemon juice
1/2 teaspoon apple pie spice
Directions: Preheat oven to 425 degrees F (220 degrees C). In a medium mixing bowl, combine flour, sugar, baking powder, and salt. Mix well, then add water, shortening, and egg. Mix on low speed until ingredients are combined, then beat on medium speed 2 minutes. Spread into pie pan. In a medium bowl mix together pie filling, lemon juice, and apple pie spice. Spread over crust; do not stir. Bake in preheated oven for 40 to 45 minutes, until crust is browned.
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