Greetings Buffalo Bikers!
 

MERRY CHRISTMAS everyone and welcome to Buffalo B’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.  Merry Christmas is what we say, but in England they say “Happy Christmas” a bit different but all the rest is the same!! Especially the food!  We received a recipe from Jon Booth in England, the famous Christmas Goose, not the Goose you might be thinking of and few other delights from Bikers sharing their Christmas and Holiday favorites; Oh! Yes, let’s not forget about Holiday Sweets, Melody has that covered with a little help from some friends, so get ready to chow down!!

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.

Have a Very Merry Christmas and please remember our Troops and those less fortunate.

 As always,

Ride safe and EAT WELL!

Chef FatBoy

Rudolph’s Drunken Steak

Submitted by: Ray Konopka, Palm Coast, FL.

Ingredients:

1 1/2 lb flank steak, about 1/2 inch thick

2 cloves garlic, minced

2 teaspoons dry mustard

1/4 cup of Jack Daniel’s Whiskey (what you do with the rest is up to you)

2 tablespoons butter

Salt and pepper to taste

Directions:  Let’s get safety out of the way first. No running with sharp objects in your hands. With that said, use a really sharp knife to score the flank steak about 1/8 inch deep, making a diamond pattern. Mix the garlic, dry mustard and whiskey together. Place the steak and the marinade that you just concocted into a resoluble bag and refrigerate for as long as you can stand to wait (why not hang out with your good friend Jack while you're waiting?).  Remove steak from refrigerator and preheat your grill. Grill them babies about 3-5 minutes per side brushing them with butter periodically because butter goes with everything. Slice the flank steak into strips, across the grain and serve. 

RJ’s Christmas Baked Goose

Submitted by: George Stevens, Burlington, VT.

Ingredients:

1 Goose 6 - 8 lbs.

1 quart Buttermilk

8 oz Prunes, dried

2 Apples - sliced

5 slices Bacon

Butter - as needed

Directions:  Soak goose in buttermilk for 4-8 hours in refrigerator. Wash bird and drain. Stuff with prunes and apples. Truss and wrap in bacon. Cover tightly with heavy duty aluminum foil. Bake until tender at roughly 325 degrees F. for about 3 hours or so. Baste with butter to help it brown.

Sauce:

1/2 cup Butter

1/4 cup Flour

3/4 cup Beef or chicken broth

Salt - to taste

1 cup Sour cream

4 tbsp. Currant jelly

Directions:  Melt butter in sauce pan. Use whisk to stir in flour. Add broth and heat stirring constantly. Just before serving add sour cream and jelly. Heat and serve.

Roasted Christmas Duckling Halves with Orange Rice

Submitted by: Jon Booth, Lights of Manchester, UK.

Ingredients:

2 ducklings (4 1/2 to 5 lbs. each), halved

1 tsp. salt

2 small thick-skinned oranges

1 cup orange juice

1/2 cup currant jelly

1/2 cup water

4 tsp. cornstarch

4 servings hot seasoned cooked rice 

Directions:  Wash, drain and dry duckling halves.  Sprinkle cavity sides evenly with       salt.  Place halves, skin side up, on rack in shallow roasting pan.  Bake in slow oven (325 degrees) until meat on drumstick is tender, about 2 hours.  Prepare sauce while duckling is roasting.  Peel the orangey part of the rind off the orange; cut rind in very thin strips 1 1/2 to 2 inches long.  Cover with boiling water; simmer 15 minutes.  Drain well.  Peel and section orange, removing all membrane; set aside.  Combine orange juice, currant jelly, water, and cornstarch; blend until free of cornstarch lumps.  Cook, stirring constantly until thickened.  Add orange strips.  Brush sauce over duckling several times during the last 30 minutes of cooking.  Stir orange sections into hot rice.  Serve rice with duckling halves and remaining sauce.  Makes 4 servings.

**Alternate orange sauce:

2 cup orange juice

1/2 cup lemon juice

3 1/2 cup sugar

Directions:  Boil 10-15 minutes. 

Bayou Deep Fried Christmas Turkey

Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, LA.

Ingredients:

1 (10 to12 pound) whole turkey, non self-basting 

Marinade:

4 ounces liquid garlic

4 ounces liquid onion

4 ounces liquid celery

1 tablespoon ground red pepper (cayenne)

2 tablespoons salt

2 tablespoons hot pepper sauce such as Tabasco

1 tablespoon Old Bay Seasoning or 1 ounce liquid crab boil 

Directions:  Remove giblets and neck, rinse the turkey well with cold water and pat dry     thoroughly with paper towels. Take care to dry both inside cavities. Cut off the wing tips and plump tail as they may get caught in the fryer basket.  Combine remaining marinade ingredients in a small saucepan. Simmer over low heat until salt is dissolved. Allow mixture to cool. Fill poultry/meat injector with cooled solution. Inject turkey in the breast, wings, drumsticks, thighs and back. Place on a rack, cover and chill. Marinate, in the refrigerator for 24 hours, maintaining a temperature of 39 degrees F or below.  To allow for good oil circulation through the cavity, do not truss or tie legs together.

Deep Frying Procedure:  Please follow Manufactures directions: I Fry about 3 to 4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey.  When done, remove turkey from the rack and place on a serving platter. Allow to stand for 20 minutes before carving.  Makes 12 servings. 

Herb Roasted Christmas Turkey with Citrus Glaze

Submitted by: Rusty Meece, Tampa Bay, FL. 

Ingredients:

1 (15-pound) Honeysuckle White Whole Turkey

3 lemons

2 limes

1 1/2 teaspoon salt

1/2 teaspoon black pepper, coarsely ground

1/4 cup dry white wine (or use alcohol-free wine)

1/4 cup brown sugar, packed

1 bunch fresh sage

1 bunch marjoram

1 bunch thyme 

Directions:  Remove giblets and neck from turkey, discard liver and reserve the rest in     the fridge for gravy. Rinse turkey with cold running water and drain well.  Blot dry with paper towels.  Peel skin from lemons and limes to make rose garnishes (*see instructions     below). Reserve in refrigerator. Squeeze enough juice from the lemons and limes to equal 2 tablespoons each. Cut the remaining lemons and limes in half and place in the turkey cavity. Sprinkle salt in the cavity.  In a small bowl, mix the wine, brown sugar, and citrus juices; reserve for glaze.  Gently loosen skin from the turkey breast without totally detaching the skin and carefully place 1 tablespoon each sage and marjoram under the skin. Replace the skin. Fold neck skin and fasten to the back with 1 or 2 skewers. Fold the wings under the back of the turkey. Return legs to tucked position. Place turkey, breast side up, on a rack in a large shallow (about 2 1/2 inches deep) roasting pan. Rub turkey with salt, pepper, and oil. Insert oven-safe meat thermometer into the thickest part of the thigh, being careful that the pointed end of the thermometer does not touch the bone. Roast the turkey in a preheated 325 F. oven about 3 3/4 hours. During the last hour of roasting time, baste with the pan drippings. Be careful not to baste over the pop-up timer, as it may bake it shut. (Double check with the meat thermometer).  During the last 30 minutes, baste with the citrus glaze. Loosely cover with lightweight foil to prevent excessive browning. Continue to roast until the thermometer registers 180 F. in the thigh, or 170 degrees F. in the breast. Alternative checks for doneness: Leg joint moves freely when the drumstick is rotated; or, when a fork is inserted into the deepest part of the leg     joint the juices are clear. Remove turkey from the oven and allow it to rest for 15 to 20 minutes before carving. Place on a warm large platter and garnish the platter with fresh     herbs and lemon and lime roses.

Roast Bourbon & Mustard Glazed Christmas Turkey

Submitted by: Marty Coffey, Tyner, KY.

Ingredients:

12 to 14 pounds Whole Turkey

Salt and pepper to taste

Cornbread Stuffing

3/4 cup bourbon

1/4 cup Dijon, plus 2 teaspoons (or spicy brown mustard)

1/4 cup brown sugar, packed

2 tablespoons cornstarch

Giblet Stock: optional

1 package giblets and neck, from turkey

1 teaspoon vegetable oil (preferably canola)

1 medium onion, chopped

1 medium carrot, chopped

3 1/2 cups chicken stock

2 cloves garlic, unpeeled

2 to 4 sprigs fresh parsley (a few sprigs fresh thyme or 1/2 teaspoon dry)

8 whole peppercorns

Directions:  Preheat oven to 325 degrees F. Place a lightly oiled rack on the bottom of a large roasting pan. Lightly oil a 2-quart baking dish. Remove giblets and neck from turkey cavity and reserve for the stock.  (Discard the liver.) Remove any visible fat from the turkey. Rinse it inside and out with cold water and pat dry. Season the cavity with salt and pepper. Spoon about half the corn bread stuffing into the turkey and neck cavities, securing the neck cavity with a skewer. Transfer the remaining stuffing to the prepared baking dish, cover with aluminum foil and refrigerate. For

Bourbon and Mustard Glaze:  stir together in a small bowl 1/4 cup of the bourbon, 1/4 cup of the mustard, and 1/4 cup of the brown sugar. With your fingers, separate the turkey skin from the breast meat, taking care not to tear the skin or pierce the meat. Rub about half the glaze under the skin onto the breast meat; set aside the remaining glaze. Season the bird with salt and pepper.  Tie the drumsticks together and tuck wing tips behind the back. Place the bird, breast side up, in the prepared roasting pan. Cover with lightly oiled aluminum foil and roast for 2 1/2 hours. Remove the foil, brush the turkey all over with some of the reserved glaze and baste with pan juices. Continue roasting, uncovered, 1 1/2 to 2 hours longer; brushing with glaze and basting from time to time. The turkey is done when a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F and registers 165 degrees F when inserted into the stuffing. 

Giblet Stock: While the turkey is roasting, heat oil over medium high heat in a medium saucepan. Add the giblets, neck, onions, and carrot; cook, stirring occasionally, for 10 to 15 minutes, or until well browned.  Add chicken stock, garlic, parsley, thyme, peppercorns and 1 cup of water; bring to a boil. Reduce heat to low and simmer for 30 minutes. Strain through a fine sieve. (You should have about 2 1/2 cups stock.) Chill until ready to use. Skim off the fat.

Gravy: When the turkey is done, transfer it to a carving board.  Scoop the stuffing into a serving bowl, cover and keep warm. Place the dish of extra stuffing in the oven to heat. Cover the turkey loosely with aluminum foil and let rest for 15 to 30 minutes before carving.  Meanwhile, pour the drippings from the roasting pan through a strainer into a small bowl, then chill in the freezer so that the fat can be skimmed off.     Add the remaining 1/2 cup bourbon to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute. Strain into a medium saucepan. Add the giblet stock and bring to a simmer. Skim off fat from the chilled pan juices before adding to the pan. In a small bowl, dissolve cornstarch in 1/4 cup water; slowly add to the simmering sauce, whisking until slightly thickened. Stir in the remaining 2 tablespoons mustard and 1     teaspoon brown sugar. Taste and adjust seasonings.  Remove string from turkey and carve, discarding skin. Serve with gravy and stuffing. Makes 20 servings.

FatBoy’s Apple-Mustard Glazed Christmas Ham

The sweet and tangy glaze turns an ordinary baked ham into a special feast!

Ingredients:

1 cup apple jelly

1 tablespoon prepared mustard

1 tablespoon lemon juice

1/4 teaspoon ground nutmeg

1 (5 to 7-pound) fully cooked bone-in ham

Whole cloves

Directions:  In a small saucepan, combine jelly mustard, lemon juice and nutmeg; bring to a boil; stirring constantly. Remove from heat; set aside.  Score the surface of the ham, making diamond shapes 1/2-inch deep; insert a clove in each diamond.  Place ham on a rack in a shallow roasting pan. Bake, uncover at 325*F  (160*C) for 20 minutes per pound or until a meat thermometer reads 140*F (60*C). During the last 30 minutes of baking, brush with glaze twice.  Allow ham to sit for 10 minutes before slicing.  Serves 8 to 10. 

Jon Booth’s Christmas Goose

Submitted by: Jon Booth, Lights of Manchester, UK.

Ingredients:

One goose washed and cleaned

1/4 cup all-purpose flour

1 cup cooking sherry

1 cup cream

30 Grapes

3 ounces brandy 

Directions:  Fully wash and clean the bird.  Bake 40 minutes at 450 degrees with top on roasting pan. Take top off; broil 8 minutes. Turn goose breast side up and broil 8 minutes more on each side until done.  After Goose has baked, remove and pour off fat. Deglaze the pan drippings into saucepan with the sherry. Bring to a boil, reduce heat to medium and add flour and blend, stirring. Add grapes: fold in brandy and cream. Remove from stove. Split Goose in half; place into baking pan. Cover with sauce, baste and heat 5 minutes. Serves 4.

Grizzly Pete’s Stuffed Wild Christmas Goose

Submitted by: The Grizz, Tyner, KY.

Ingredients:

Giblets from goose

4 cups bread crumbs

2 med. onions

2 apples, diced

1/4 tsp. sage

1/4 tsp. garlic powder

2 tsp. salt

1/2 tsp. pepper

1 med. wild goose

2 tbsp. butter

Directions:  Cook giblets until tender; reserve liquid. Chop giblets and add to bread crumbs, onions, apples, and seasonings.  Add liquid from giblets to moisten stuffing.  Place goose in roasting pan and dot with butter.  Bake approximately 20 minutes per pound of goose at 350 degrees.  Baste often. Makes 8-12 servings. Unless you’re the Grizz, cook 2 Birds!!  Merry Christmas the Grizz! 

DESSERT TIME!

Melody’s Christmas Cranberry Shortcakes

Ingredients:

For the cranberries:

3 cups fresh cranberries

3/4 cup granulated sugar

2 (1 1/2-inch) cinnamon sticks

1 (2-inch) piece fresh ginger, peeled

1 cup water

1 tart green apple, cored, peeled and diced

1 pear, cored, peeled and diced

For the shortcakes:

1 1/3 cups all-purpose flour

1/2 cup yellow cornmeal

4 teaspoons baking powder

3 tablespoons granulated sugar

1/2 cup cold butter, cut into pieces

1/2 cup pecans or walnuts

1 large egg, lightly beaten

1/2 cup buttermilk, plus more for glazing

1 cup heavy cream

2 tablespoons granulated sugar

Directions:  In a medium saucepan over medium heat, combine the cranberries, sugar,     cinnamon sticks, ginger and water. Cook until most of the cranberries have popped, 5 to 7 minutes. Using a slotted spoon, transfer the cranberries to a bowl. Cook the juice until it has reduced by half to make syrup. Remove the cinnamon and ginger. Add the apple and pear and cook until they're tender but not mushy, 10 to 12 minutes. Add the cranberries and stir to combine.  Remove from heat and let cool.  Make the Shortcakes: In a food processor, combine the flour, cornmeal, baking powder and sugar. With the machine running, add the butter, a few pieces at a time, then the pecans, the egg and the 1/2 cup buttermilk.  Process until all the ingredients are just combined.  Preheat an oven to 450*F (230*C).  Place eight 1/3 cup portions of dough about 2-inches apart on an un-greased     baking sheet.  Brush the tops of the cakes with buttermilk.   Bake for 10 to 15 minutes or until lightly browned. Cool on a wire rack. Whip the cream with 2 tablespoons sugar just until soft peaks form.  To serve, split the shortcakes in half. Cover the bottom half with cranberry mixture, then a dollop of whipped cream, and top with some more cranberries.     Cover with the top half of the shortcake.  Makes 8 shortcakes.

Jeanne’s Creamy Christmas Eggnog Cheesecake

Submitted by: Jeanne Whitmore, New Britain, CT.

Ingredients:

1 cup Honey Maid Graham Cracker Crumbs

1/2 cup granulated sugar, divided use

1/4 cup butter or margarine, melted

1/4 teaspoon ground nutmeg

1 (1/4-ounce) envelope Knox Unflavored Gelatin

1/4 cup cold water

1 (8-ounce) package Philadelphia Cream Cheese, softened

1 cup eggnog

1 cup cold whipping cream, whipped  

Directions:  Mix cracker crumbs, 1/4 cup of the sugar, the butter and nutmeg; press firmly onto bottom of 9-inch springform pan.  Sprinkle gelatin over water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatin is completely dissolved; stirring occasionally. Beat cream cheese and remaining 1/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Gradually add gelatin, then eggnog, beating well after each addition. Refrigerate until slightly thickened.  Gently stir in whipped cream. Pour over crust. Refrigerate 4 hours or until firm.  Run knife or metal spatula around rim of pan to loosen cake; remove rim. Cut cheesecake into 8 slices to serve.  Store leftover cheesecake in refrigerator.  Makes 8 servings.

Christmas Cranberry Pound Cake