New York Biker's August 08 Edition

Greetings everyone and welcome to New York Biker’s Kitchen! Yes! Welcome and pull up a chair and get ready for the very best in Biker Food Recipes by Bikers for Bikers, from the US to England and more.  Hey! Thanks for all the awesome Biker food and Dessert recipes, keep them coming!  Many thanks this Month to Gary Pappa and Steven Vetri for their recipes, great job guys and Melody has another bunch of Dessert recipes to polish off your next meal so, we hope you enjoy this Months recipes.

Hey! Join in the fun, send me your favorite Biker recipes and we’ll get out there for all to see and try out.  Send them to; fatboy@chef-fatboy.com and while your at it, check out my website at; www.chef-fatboy.com, here you’ll find even more great recipes and more.  You’ll be glad you did and so will I.

Ride safe and Always EAT WELL!

Chef FatBoy

Greek Burgers

Submitted by: Gary Pappa, New Port Richie, Fl.

Ingredients:

1 cup mayonnaise

2 teaspoons minced garlic

2 pounds ground lamb

1/4 cup bread crumbs

1 bulb fennel, chopped

3 tablespoons shallots, minced

1 teaspoon dried oregano

1/2 teaspoon salt

ground black pepper to taste

8 hamburger buns

Directions:  In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours. Preheat grill for high heat. Mix together lamb, bread crumbs, fennel, shallot, oregano, and salt. Form into 3/4 inch thick patties, and sprinkle black pepper over surfaces. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on buns with garlic mayonnaise.

Spicy Greek Delight

Submitted by: Steven Vetri, NY.

Ingredients:

1 pound ground lamb

2 tablespoons chopped fresh mint leaves

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh oregano

1 tablespoon garlic, chopped

1 teaspoon sherry

1 teaspoon white wine vinegar

1 teaspoon molasses

1 teaspoon ground cumin

1/4 teaspoon ground allspice

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

4 pita bread rounds

4 ounces feta cheese, crumbled

Directions:  Preheat grill for medium heat. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

Salmon Rosemary Burgers

Submitted by: Jason Cassone, Kensington, Ct.

Ingredients:

2 1/2 pounds king salmon fillet, skinned and de-boned

1 cup dry bread crumbs

1/2 cup minced red onion

1 tablespoon Dijon mustard

2 teaspoons prepared horseradish

2 eggs, lightly beaten

1 tablespoon minced fresh rosemary

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 tablespoons olive oil

Directions:  Prepare the salmon by cutting into strips, cutting the strips crosswise, and chopping the fish until well minced. Be sure to remove any remaining bones. In a large bowl, mix the minced salmon with bread crumbs, red onion, Dijon mustard, horseradish, and eggs. Season with rosemary, salt, and pepper. Chill at least 30 minutes in the refrigerator. Preheat an outdoor grill for medium-high heat. Form the salmon mixture into 8 burger patties. Lightly coat each patty with olive oil. Place salmon patties on the grill, and cook 4 or 5 minutes on each side.

Pork Apple Burgers

Submitted by: Tom Solek, Berlin Ct.

Ingredients:

2 pounds ground pork

1 Granny Smith apple - peeled, cored and chopped

1 sweet onion, finely chopped

3 cloves garlic, minced

1/4 cup teriyaki sauce

1 egg

8 hamburger buns

1 (20 ounce) can sliced pineapple, drained

Directions:  Preheat grill for medium-high heat. In a large bowl, mix together ground pork, apple, onion, garlic, teriyaki sauce, and egg. If too dry, add some juice from the can of pineapple slices. Form into eight patties. Lightly oil grill grate. Grill pork burgers for 10 minutes, or until well done. Toast buns on grill. Serve burgers on toasted buns topped with pineapple slices.

Paul’s Best BBQ Beef

Submitted by: Paul Franks, Fresno, Ca.

Ingredients:

4 pounds top round roast

1/4 cup lard

1/2 teaspoon crushed red pepper flakes

8 tablespoons unsalted butter

1/2 cup cider vinegar

1 tablespoon fresh chopped tarragon

1 1/2 cups red wine

1/3 cup onion, shredded

2 tablespoons Worcestershire sauce

1 clove garlic, minced

Directions: Rub the beef with half the lard and all the red chile. Place meat in a large bowl. In a medium saucepan, bring 1/2 cup water to a boil, add the remaining lard and the butter. When melted, remove from heat. Add vinegar, tarragon, wine, onion, Worcestershire sauce, and minced garlic. Pour over meat. Refrigerate, uncovered, for up to 2 days; turn the meat frequently. Preheat broiler. Transfer meat to a broiler pan. Position the meat 3 to 4 inches from the broiling unit, and broil for 15 minutes. Turn the meat over. Baste it with the marinade, rubbing the fat from the marinade over the surface. Broil another 15 minutes. Turn, baste, and broil for another 15 minutes. Remove from the oven, and let the meat stand 15 minutes before serving.

Tom’s Spicy Burgers

Submitted by: Tom Solek, Berlin, Ct.

Ingredients:

2 pounds ground beef

2 teaspoons minced garlic

2 fresh jalapeno peppers, seeded and minced

1 small fresh poblano chile pepper, seeded and minced

1 fresh habanero pepper, seeded and minced (optional)

1 teaspoon crushed red pepper flakes

2 tablespoons chopped fresh cilantro

1 teaspoon ground cumin

Directions: Preheat grill for high heat. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties. Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Best Beef Marinade

Submitted by: Paul Franks, Fresno, Ca.

Ingredients:

3/4 cup soy sauce

1/4 cup rice wine vinegar

1/3 cup olive oil

1/3 cup orange juice

2 tablespoons minced fresh ginger root

2 tablespoons minced garlic

1 1/2 tablespoons ground mustard

1 1/2 tablespoons brown sugar

Directions:  In a medium bowl, stir together soy sauce, vinegar, olive oil, orange juice, ginger, garlic, mustard, and brown sugar. Pour over meat in a shallow container. Make sure all meat is submerged in marinade. Cover, and refrigerate for at least 6 hours.

Mesquite Smoked Texas Brisket

Submitted by: Shannon Robinson, Tyner, Ky.

Ingredients:

8 pounds beef brisket

15 cloves garlic, peeled

1/4 cup Greek-style seasoning

Directions:  Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.

Bob’s Kabobs

Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:

1/2 cup teriyaki sauce

1/2 cup honey

1/2 teaspoon garlic powder

1/2 pinch ground ginger

2 red bell peppers, cut into 2 inch pieces

1 large sweet onion, peeled and cut into wedges

1 1/2 cups whole fresh mushrooms

1 pound beef sirloin, cut into 1 inch cubes

1 1/2 pounds skinless, boneless chicken breast halves - cut into cubes

Skewers 

Directions:  In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours. Preheat grill for medium-high heat. Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item. Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Bob’s Best Beef

Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:

1 1/2 pounds lean ground beef

1 medium onion, grated

1/2 cup finely chopped fresh parsley

1/4 teaspoon cayenne pepper

1/4 teaspoon ground allspice

1 teaspoon salt, or to taste

1/4 teaspoon black pepper

6 wooden or metal skewers

Directions:  Preheat an outdoor grill for high heat. If using wooden skewers, soak in water. In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long. Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

Bob’s Tangy Beef

Submitted by: Bob Freeman, Chattanooga, Tn.

Ingredients:

1 (10.75 ounce) can condensed tomato soup

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 tablespoon Worcestershire sauce

1 teaspoon garlic powder

1/4 teaspoon dried thyme

1 1/2 pounds beef top sirloin steak

Directions:  Preheat grill for medium heat. In a small bowl, mix together soup, sugar, lemon juice, oil, Worcestershire, garlic powder, and thyme. Place steak on lightly oiled grill rack over medium hot heat. Grill for 6 to 10 minutes, uncovered, turning once. Brush often with soup mixture. When done, allow to rest a few moments off the heat. Transfer any remaining sauce to a small saucepan, and heat to boiling. Serve with steak.

Now for Ms. Melody’s Awesome Desserts!!  OH! Yeah!

 NY Bikers Fudge Cake

Ingredients:

2 sticks butter

2 cups sugar

4 eggs

1 1/2 cup 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.

Goldwing Amaretto Macaroon Cheesecake

Submitted by: 1angelgirl6, NY. 

Ingredients:

1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted

1/2 cup finely chopped almonds, lightly toasted

1 (14 ounce) can sweetened condensed milk, divided

1/3 cup flour

1/4 cup (1/2 stick) butter or margarine

32 ounces cream cheese, softened

1/4 cup granulated sugar

4 eggs

1/4 cup almond-flavored liqueur 

Directions:  Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour and butter; press onto bottom of greased 9-inch springform pan. Mix cream cheese, sugar and remaining 3/4 cup sweetened condensed milk with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in liqueur; pour over crust. Bake at 325 degrees F for 55 to 60 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Cheddar Pear Cobbler

Submitted by: criskat, NY. 

Ingredients:

2 lb Pear halves or 2 large cans

1 tsp. Sugar

2 tsp. Cornstarch

1 tsp. Lemon juice

1/4 tsp. Cinnamon; ground

Topping:

1 c Unbleached flour

1/3 c Sugar

1 1/2 tsp. Baking powder

1/2 tsp. Salt

6 oz Cheddar; sharp shredded

1/3 c Butter; melted

1/4 c Milk 

Directions:  Heat the oven to 425 Degrees F. Drain the pears reserving the syrup. Combine the sugar cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour sugar baking powder salt and cheddar mixing well. Add the butter and milk mixing until well blended. Spoon the dough over the pears then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream.

 

January	February	March	April
May	June	July	August
September	October	November	December

New York Biker © 2008, All Rights Reserved