Hey FatBoy! What's Cooking?

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!!