New York Biker's March 08 Edition. Happy St. Patty’s Day everyone and welcome to 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. With LOVE! Ride safe and EAT WELL! Chef FatBoy Irish Grilled Orange-and-Bourbon Salmon Submitted by: rottigirl, NY. Ingredients 1/4 cup bourbon 1/4 cup fresh orange juice 1/4 cup low-sodium soy sauce 1/4 cup packed brown sugar 1/4 cup chopped green onions 3 tablespoons chopped fresh chives 2 tablespoons fresh lemon juice 2 garlic cloves - chopped 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray Directions: Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
Sweet Whiskey / Bourbon Salmon Submitted by: Ingredients: 2 salmon filets - (8 oz ea) 2 tsp. nipped fresh chives Marinade: 1/4 cup pineapple juice 2 tbsp. Soy sauce 2 tbsp. brown sugar 1 tsp. Whiskey or bourbon 1/4 tsp. freshly-cracked black pepper 1/8 tsp. garlic powder 1/2 cup vegetable oil Directions: Combine the pineapple juice, soy sauce, brown sugar, whiskey or bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil. Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better. Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade. Arrange the filets on each plate with the chives sprinkled over the top. Yields 2 servings.
Baked Blue Cheese Halibut Submitted by: bayrunner, NC. Ingredients: 1/4 lb. blue cheese crumbles 1/2 qt. buttermilk 1 1/2 cups mayonnaise 1 cup water 1/2 tsp black pepper 1 tsp garlic, crushed 1/2 tsp white pepper 2 lbs. halibut, cut into 5 oz. pieces 1 red onion, sliced blue cheese crumbles Directions: Mix all dressing ingredients, add water to thin if needed. Chill. (or use prepared blue cheese dressing of your choice). Preheat oven to 350F. In a large baking dish layer a thin amount of the blue cheese dressing. Lay fish on top and add another layer of dressing on top. Cover with sliced red onion and blue cheese crumbles. Bake until fish flakes easily.
Halibut with Cilantro and Lime Submitted by: Capt’n Crusty, FL. Ingredients: 1 pound halibut, tuna, or swordfish steaks 2 tablespoons fresh lime juice 1/4 cup low-sodium soy sauce 1 teaspoon cornstarch 1/2 teaspoon minced fresh ginger 1/2 teaspoon vegetable oil 1/2 cup slivered red or yellow onion 2 cloves garlic, minced 1/4 cup coarsely chopped cilantro Directions: Cut halibut into 1-inch pieces; sprinkle with lime juice. Blend soy sauce into cornstarch in cup until smooth; stir in ginger. Heat oil in wok or large nonstick skillet over medium heat. Add onion and garlic; stir-fry 2 minutes. Add halibut; stir-fry 2 minutes or until halibut is opaque. Stir soy sauce mixture; add to wok. Stir-fry 30 seconds or until sauce boils and thickens. Sprinkle with cilantro. Garnish with lime wedges, if desired. Makes 4 servings.
Capt’n Crusty’s Oven Fried Buttermilk Halibut Submitted by: Capt’n Crusty, FL. Ingredients: 2 cups buttermilk 1 1/2 teaspoons salt 4 (3/4 inch thick) halibut fillets 1 (8 ounce) package seasoned rye crackers 2 tablespoons Greek seasoning 3 eggs, beaten 2 tablespoons water 1/2 cup butter, melted Directions: Set a large re-sealable plastic bag in a bowl. Pour in the buttermilk and salt. Add the halibut fillets and close the bag. Refrigerate for at least 4 hours and up to 1 day. Preheat the oven to 250 degrees F (120 degrees C). Place half of the crackers and half of the Greek seasoning into a blender. Cover and pulse until they become fine crumbs. Pour into a shallow bowl, and repeat with remaining crackers and Greek seasoning. Whisk eggs with water in a separate bowl. Remove halibut from the bag and discard the marinade. Dip fish into the egg and then in the crumbs until evenly coated. Place coated fillets into a lightly greased 9x13 inch baking dish. Do not let them touch, as they will weld themselves together. Drizzle the butter on top of the fish. Bake uncovered in the preheated oven until fish is opaque and flakes easily with a fork, about 45 minutes.
Foster’s Sweet Lemon Spareribs Submitted by: Tom Foster, Ingredients: 6 pounds pork spareribs, cut into serving pieces 1 (6 ounce) can frozen lemonade concentrate, thawed 3/4 cup barbecue sauce Directions: Place pork in a Dutch oven and add enough water to cover. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to a 13 x 9-inch baking dish. Mix lemonade concentrate and barbecue sauce. Pour over pork; turn meat to coat with marinade. Cover and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork from marinade. Heat reserved marinade to a boil; boil 2 minutes. Grill pork, meaty sides up, uncovered, 4 inches from medium-hot heat about 30 minutes, turning and brushing frequently with heated marinade, until glazed and heated through. Discard any remaining marinade. Yields 6 to 8 servings.
Rocco’s Ribs Tropicana Submitted by: Rocco Depierro, Ingredients: 3 pounds pork spareribs, cut into 3 to 4 rib portions 1/2 cup brown sugar 1/2 cup soy sauce 3 scallions, thinly sliced 1/4 cup ketchup 1 garlic clove, minced 1 teaspoon grated fresh ginger Directions: Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain. In a 9 x 13-inch baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes. Heat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.
Lenny’s Tropic Sun Spareribs Submitted by: Lenny Davis, Ingredients: 3 1/2 to 4 pounds spareribs or country-style ribs 3 large cloves garlic, pressed Salt Pepper 1 large onion, sliced 1 (20 ounce) can crushed pineapple, undrained 1 (12 ounce) bottle chili sauce 1/2 cup brown sugar, packed 1 teaspoon ground ginger 1/2 teaspoon dry mustard Directions: Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake 30 minutes at 350 degrees. Combine remaining ingredients. Spoon over ribs. Bake, uncovered, 1 hour longer. Makes 4 to 6 servings.
Submitted by: Shannon Robinson, NY. Serves 4 Ingredients: 1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.) 1 lb. fresh asparagus, trimmed 1/4 cup balsamic vinegar 2 Tbsp. olive oil 1 Tbsp. chopped fresh basil 1-1/2 tsp. Dijon-style mustard 2 cloves garlic, crushed 1/2 tsp. sugar 1/2 tsp. salt 1/8 tsp. pepper Directions: In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade. Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat. Remove the steak from the marinade and discard the marinade. Place steak on grid over medium, ash-covered coals. Grill uncovered for 17-21 minutes for medium rare to medium doneness, turning occasionally. During the last 3 minutes of grilling, arrange asparagus on grid around the steak. Grill 3 minutes, turning once. Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.
Peppered Steaks with Barbecue Sauce Submitted by: kthyben, NY. Ingredients: 4 rump steaks Black Pepper 1/4 pint tomato ketchup 2 tbsp. soft brown sugar 2 tbsp. soy sauce 1 tbsp. vinegar 1 oz. butter 1 tbsp. oil 1 tsp. Parsley Directions: Sprinkle each steak on both sides with Black Pepper according to taste. Press the pieces of Pepper well into the meat. Combine ketchup, sugar, soy sauce and vinegar in a measuring cup and make up to 1/2 pint with cold water. Grill the steaks as required. Transfer the steaks to a serving dish and keep warm whilst making the sauce. Add the sauce to a frying pan. Bring to the boil, stirring. Pour a little of the sauce over the steaks and garnish with a sprinkling of Parsley. Serve remaining sauce separately. Makes 4 servings.
Bear’s Beef and Beer Stew Submitted by: Dave “Bear” Lentini, Ingredients: 1 pound lean stew beef, cut in 1-inch cubes 2 tablespoons instant tapioca 1 cup beer 1 can condensed beef broth 1/2 cup water 2/3 cup applesauce 1 chopped sweet onion 3 to 4 cloves garlic, minced 3 carrots, sliced in 1/2-inch pieces 3 to 4 medium potatoes, cubed 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 6 to 8 ounces fresh sliced mushrooms 1 cup frozen thawed green beans Directions: Dredge beef cubes in tapioca; put in slow cooker. Add remaining ingredients except mushrooms and beans; cover and cook on LOW for 7 hours. Add mushrooms and green beans; cook for 1 to 2 hours longer. Serves 4.
Beef Short Ribs with Zesty Sauce Submitted by: ghensen, NY. Ingredients: For the sauce: 1/4 cup olive oil 1 medium Spanish onion, chopped 1 tablespoon chopped garlic 2 large tomatoes, peeled and chopped 1/2 cup apple cider 1/4 cup balsamic vinegar 2 tablespoons catsup 1-1/2 tablespoons chopped fresh basil 1-1/2 tablespoons prepared mustard 1-1/2 tablespoons sugar 1/2 teaspoon ground coriander 1/2 teaspoon ground cumin 3 pounds beef short ribs, cut into 6-inch lengths Directions: To make the sauce: In a saucepan or large skillet heat oil. Add onions and garlic and sauté 5 minutes or until translucent. Add remaining sauce ingredients. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes, stirring occasionally. Process in a blender or food processor until smooth. Chill in refrigerator until ready to use or up to 3 weeks. Make 4 vertical cuts about 1 inch apart in each short rib from top of rib to the bone. Place ribs and 1-1/2 cup sauce in jumbo re-sealable plastic bag. Close bag and marinate in refrigerator overnight. Chill remaining 1/2 cup sauce. Remove ribs from bag and discard used sauce. Place ribs in centre of cooking grate. Grill 1-1/4 to 1-1/2 hours or until tender. Brush with reserved 1/2 cup sauce during last 20 minutes of grilling. Makes 8 to 10 servings.
Crock Pot BBQ Chicken Wings Submitted by: Jill Sobelak, NY. Ingredients: 5 lbs. chicken wings, with tips cut off 1 (12 oz.) bottle chili sauce 1/3 c. lemon juice 1 tbsp. Worcestershire sauce 2 tbsp. molasses 2 tsp. salt 2 tsp. chili powder 1/4 tsp. hot pepper sauce Dash of garlic salt Directions: Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings.
Phil’s Grilled Ginger-Sesame Chicken Wings Submitted by: Phil Zappone, NY. Ingredients: 4 lb. chicken wings 1 1/2 tbsp. ginger 1 jalapeno pepper, steamed, seeded and chopped 2 med. size cloves garlic, chopped 2 tbsp. brown sugar 6 tbsp. soy sauce 2 tbsp. sesame or vegetable oil 2 tsp. Oriental sesame oil Directions: Light charcoal grill. Remove smallest section of each wing and discard. In a large bowl, combine remaining ingredients and stir to blend. Add wings and turn into marinade. Let wings marinate, turning several times. Remove and grill wings brushing often with marinade for about 20 minutes until skin is crisp and meat is tender.
Now for Ms. Melody’s Awesome Desserts!! OH! Yeah! Ingredients: 1 pkg. (1-layer size) yellow cake mix 3 pkg. (8 oz. each) Cream Cheese, softened 3/4 cup granulated sugar 2 tsp. vanilla, divided 3 eggs 3/4 cup Sour Cream 2 squares BAKER'S Unsweetened Baking Chocolate 3 Tbsp. milk 2 Tbsp. butter or margarine 1 cup powdered sugar Directions: Grease bottom of 9-inch springform pan. Prepare cake mix as directed on package; pour batter evenly into springform pan. Bake at 325°F for 25 minutes if using a silver springform pan. (Bake at 300°F for 20 minutes if using a dark nonstick springform pan.) Cool. Beat cream cheese, granulated sugar and 1 tsp. of the vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Blend in sour cream; pour over cake layer. BAKE at 325°F for 40 to 45 minutes or until center is almost set if using a silver springform pan. (Bake at 300°F for 40 to 45 minutes or until center is almost set if using a dark nonstick springform pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Place chocolate, milk and butter in medium microwavable bowl. Microwave on HIGH 2 minutes or until butter is melted, stirring after 1 minute. Stir until chocolate is completely melted. Add powdered sugar and remaining 1 tsp. vanilla; mix well. Spread over cooled cheesecake. Refrigerate 4 hours or overnight.
New York “B”s Irish Whiskey / Bourbon Cheesecake Ingredients: Crust: 3/4 c graham cracker crumbs 1/3 c finely chopped toasted pecans (about 1 1/3 oz.) 5 tbsp unsalted butter, melted 3 tbsp firmly packed dark brown sugar Streusel: 1/3 c firmly packed dark brown sugar 2 tbsp all-purpose flour 1 tbsp well-chilled unsalted butter, cut into pieces 1 c finely chopped toasted pecans (about 4 ounces) Filling: 4 (8-oz.) packages cream cheese, room temperature 3/4 c firmly packed dark brown sugar 2 tbsp cornstarch 6 large eggs 1/4 c whipping cream, room temperature 1/4 c Good Irish Whiskey or bourbon Chopped toasted pecans Directions: Crust: Preheat oven to 425:F. Mix all ingredients in small bowl. Press mixture onto bottom of 10-inch springform pan. Set aside. Streusel: Mix sugar and flour in bowl. Cut in butter until mixture resembles coarse meal. Mix in pecans. Filling: Using electric mixer, beat cream cheese with sugar in large bowl until smooth. Mix in cornstarch. Blend in eggs one at a time. Stir in whipping cream and bourbon. Pour half of filling over crust. Sprinkle streusel over. Cover with remaining filling. Pull knife through filling to swirl streusel. Bake 15 minutes at 425:F. Reduce oven temperature to 225:F. Bake until center is firm, about 45 minutes (cake may crack during baking). Transfer to rack and cool completely. Cover and refrigerate overnight. Run sharp knife around sides of cheesecake. Release pan sides. Slice cheesecake into wedges. Spoon sauce over each piece; sprinkle with nuts. Sauce: 1/4 c (1/2 stick) unsalted butter 2/3 c firmly packed dark brown sugar 1/4 c whipping cream 1/4 c Irish Whiskey or bourbon Melt butter in heavy small saucepan over low heat. Add sugar and stir until dissolved. Mix in cream and bourbon. Increase heat to medium and simmer 5 minutes, stirring occasionally. Makes about 1 c. Serve warm (sauce will be thin). Makes 10 servings.
Irish Chocolate Bread Pudding with Whiskey Pecan Caramel Sauce Ingredients: Sauce: 1 1/4 cups sugar 1/2 cup water 1/4 cup light corn syrup 1 tablespoon fresh lemon juice 1 1/4 cups whipping cream 1 cup chopped pecans, toasted 2 tablespoons Irish Whiskey or bourbon Pudding: 2 cups milk (do not use low-fat or nonfat) 2 cups whipping cream 1 cup sugar 8 ounces semisweet chocolate, chopped 8 large eggs 1 tablespoon vanilla extract 1 1-pound unsliced egg bread, crusts trimmed, cut into 1-inch pieces Directions: For the sauce: Stir sugar and water in heavy large saucepan over medium heat until sugar dissolves. Mix in corn syrup and lemon juice. Increase heat and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally. Remove from heat. Pour in cream (mixture will bubble up). Stir over low heat until caramel is melted and smooth. Increase heat; boil until sauce is reduced to 1 2/3 cups, stirring often, about 4 minutes. Remove from heat. Mix in pecans and Whiskey or bourbon. (Can be made 1 day ahead. Cover and chill. Re-warm before using.) For the pudding: Preheat oven to 350F. Combine milk, cream and sugar in heavy large saucepan over medium-high heat. Stir until sugar dissolves and mixture comes to boil. Remove from heat. Add chocolate; stir until smooth. Beat eggs and vanilla in large bowl to blend. Gradually whisk in chocolate mixture. Add bread cubes. Let stand until bread absorbs some of custard, stirring occasionally, about 30 minutes. Transfer mixture to 13x9x2-inch glass baking dish. Cover with foil. Bake until set in center, about 45 minutes. Uncover; cool at least 15 minutes. Serve pudding warm or at room temperature with warm sauce. Serves 12.
Happy St. Patty’s Day! Follow one of the links below for past Chef Fatboy Recipes.
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