Greetings
New York Biker October 08 Edition. Greetings 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. Ride safe and Always EAT WELL!
Chef FatBoy
Dave’s Beer Catfish Submitted by: Dave Adorno, NY. Ingredients: 2 cups self-rising flour 1 cup beer Garlic powder, salt and pepper to taste 4 catfish fillets (3-5 oz.) cut into strips Vegetable oil for frying Directions: Combine 1 cup flour, beer, garlic salt, salt and pepper in a bowl. Mix well. Dip catfish strips in remaining flour and then in batter. Fry in hot oil in a deep-fryer or skillet until golden brown. Drain on absorbent towels. Serve hot with your favorite sauce.
Steve’s Glazed Shrimp
Submitted by: Steve Glazer, CT. Ingredients: 1 teaspoon vegetable oil 1 clove garlic, minced 2 tablespoons Bourbon 1 teaspoon Worcestershire 1/4 teaspoon hot sauce 3 tablespoons butter, cut into small pieces Salt and pepper 24 shelled, deveined shrimp (26 to 30 per lb.), rinsed and drained 6 slices bacon, each cut into quarters (halved lengthwise and then crosswise) Directions: In a 2-quart pan, heat oil over medium-high heat. Add garlic and stir until golden, 1 to 2 minutes. Remove pan from heat and add Bourbon, Worcestershire, and hot sauce. Light contents with a long match and let the alcohol burn off. Return to low heat and add butter, one piece at a time, stirring to incorporate into sauce. Add salt and pepper to taste. Heat broiler to high and position a rack 5 to 6 inches away from the heating element. Meanwhile, lay each shrimp on its side, place a piece of bacon along its back (cut bacon to fit lengthwise if necessary), roll up loosely, and secure with a skewer or toothpick. Arrange shrimp in a single layer on a 10- by 15-inch pan. Brush liberally with Bourbon sauce. Broil 3 to 4 minutes, turn, brush with more sauce, and broil another 2 minutes, or until cooked through. Discard extra sauce. Makes about 24 pieces.
Axe’s Ginger Salmon Submitted by: Jake “Axe” Ingredients: 1 pound salmon fillets 1/3 cup brown sugar, divided 2 teaspoons lemon pepper, divided 1 teaspoon garlic powder, divided 1/3 cup low sodium soy sauce 1 tablespoon olive oil 1 (1 inch) piece fresh ginger root, minced 1/3 cup orange juice Directions: Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish. Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice. Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours. Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade. Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven and let sit 5 minutes before serving.
Rick’s Salmon
Submitted by: Rick Massy, NY. Ingredients: 2 teaspoons McCormick Grill Mates Montreal Steak Seasoning 2 teaspoons grated lemon peel 1/2 teaspoon McCormick Dill Weed 2 pounds salmon fillets Directions: Mix Steak Seasoning, lemon peel and dill weed in small bowl. Rub mixture over salmon. Let stand 5 minutes. Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. You don’t need to turn salmon. I use this recipes for other fish like; swordfish or mahi mahi for the salmon.
Terry’s Shrimp Casserole Submitted by: Terry Usher, NY. Ingredients: 2 pounds shrimp 2 cups bread crumbs 2 cups tomato juice 1/2 teaspoon salt 3 tablespoons butter 1 tablespoon hot sauce 2 tablespoons Worcestershire Sauce 1 cup ketchup Directions: Cook and peel shrimp. Mix all ingredients together. Bake in a casserole for 30 minutes at 350 degrees F. Serves 8.
Coca-Cola Barbequed Chicken Submitted by: 49myhdpan, NY Ingredients: 3 pounds cut-up chicken 1/3 cup flour 2 teaspoons salt 1/3 cup oil 1/2 cup diced onion 1/2 cup diced celery 1/2 cup diced green pepper 1 cup ketchup 1 cup coca cola 2 tablespoon Worcestershire sauce 1/2 teaspoon hickory smoked salt -- (opt) 1/2 teaspoon basil leaves 1/2 teaspoon chili powder Salt and pepper to taste Directions: Preheat oven to 350F. Rinse chicken pieces and pat dry. Combine flour and 2 teaspoons salt. Coat chicken with seasoned flour. Heat oil in large skillet over medium-high heat. Brown pieces on all sides in hot oil, drain on paper towels. Place chicken in 3 quart casserole. Combine onion, celery, green pepper, ketchup, coca cola, Worcestershire sauce, hickory salt, chili powder and salt and pepper. Mix well. Spoon sauce over chicken to cover all pieces. Cover and bake about 1 1/4 hours, or until chicken is fork tender.
Phil’s Chicken Kebabs Submitted by: Phil Halpern, AZ. Ingredients: 2 skinless boneless chicken breasts, cut into 1 inch cubes 1 tablespoon plain yogurt 1 teaspoon lemon juice 1 teaspoon vinegar 1/2 teaspoon curry powder 1/4 teaspoon salt 1/4 teaspoon tumeric 1/8 teaspoon dry mustard 1/8 teaspoon ground cardamom 1 onion cut into 8 thin slices 4 small tomatoes, halved Directions: Combine yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar. Place chicken in a medium bowl and pour mixture over top. Toss to coat and let stand for 30 minutes. Remove chicken pieces and thread onto skewers alternating with the onion and tomato pieces. Preheat grill. Place kebabs on grill and cook for about 10 minutes or until done. Brush with marinade half way through the cooking time. Remove and serve. Traditionally garnished with tomato slices, green pepper rings and parsley.
Lime-Spice Chicken Kebabs Submitted by: jk14rd. NT. Ingredients: 1 pound chicken breast (boneless and skinless), cut into 2 inch pieces 3 tablespoons extra virgin olive oil 1 1/2 tablespoons red wine vinegar Juice of 1 lime 1 teaspoon chili powder 2 cloves garlic, minced 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1/4 teaspoon black pepper, ground 1/4 teaspoon salt (more if needed) Directions: Combine all ingredients, except for the chicken, in a medium mixing bowl. Place chicken pieces in a shallow dish, pour sauce over it, making sure to coat it well. Cover dish and place in the refrigerator for 1-4 hours. Preheat grill. Thread chicken pieces onto skewers. If using bamboo skewers, make sure they have soaked in water for at least 1 hour before using. Place chicken kebabs on grill and cook on medium-high heat for 10-15 minutes. Serve immediately.
Ribs with BBQ Rum Sauce Submitted by: onehdlady. NY. Ingredients: 4 lbs. spareribs 1/4 C. ketchup 1 t. dry mustard 1/4 C. dark rum 2 to 4 cloves crushed garlic 1 C. brown sugar 1/4 C. soy sauce 1/2 C. chili sauce 1/4 C. Worcestershire sauce 1 dash pepper Directions: Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 . Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1hour. Bake at 350 for 30 min., basting with sauce, or grill 30 min., turning and basting.
Rusty’s Green Submitted by: Rusty Meese, Ingredients: 1 1/4 pounds ground beef 1 clove garlic crushed and finely minced 1/8 teaspoon ground black or seasoned pepper 1 teaspoon ground 1/2 teaspoon salt 4 slices Monterey Jack cheese or 1/2 cup shredded Mexican blend of cheeses 4 hamburger buns, split and toasted 1 can (4 ounces) chopped mild green chili peppers, drained 4 large slices sweet onion 1 medium tomato, sliced 4 leaves lettuce, romaine or your favorite chunky salsa, fresh or good purchased salsa Directions:
Mix lean ground beef with garlic, pepper, ground
Big Skillet Burger with Cheese Submitted by: Frank Moore, NY. Ingredients: 1 egg, beaten 3/4 pound ground chuck or ground round 3/4 teaspoon salt 1/4 cup minced onion 3 slices American cheese 1/4 teaspoon pepper Directions: Mix together egg, ground beef, salt, and minced onion. Grease 8-inch skillet (oven-proof); lightly pat half of the meat over bottom. Arrange cheese slices over meat layer and top with remaining meat, patting to make a smooth surface. Sprinkle with pepper and cut into 4 quarters. Cook over medium-high heat until bottom is nicely browned. Put skillet in oven and broil until top is browned and burger is cooked through.
Now for Ms. Melody’s Awesome Desserts!! OH!
Yeah!
Oreo Cookie Pound Cake
This cake freezes well and is good cold from the
refrigerator. Ingredients: Cake: 25 Oreo cookies 3 cups all-purpose flour 1 1/2 cups granulated sugar 1 1/4 cups milk 1 cup butter-flavor shortening 1 1/2 teaspoons salt 1 teaspoon vanilla extract 4 large eggs Chocolate Glaze: 6 ounces semisweet chocolate chips 3 tablespoons butter-flavor shortening 1 tablespoon milk 1 tablespoon corn syrup Directions: Heat oven to 350 degrees F. Grease and flour a 9-inch fluted tube pan. Cut each cookie into quarters. Cake: In large bowl, with mixer at low speed, beat flour and remaining ingredients, except cookies. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (wooden pick test will not work). Cool cake in pan on wire rack for 10 minutes; remove from pan; cool on rack. When cake is cool, prepare Chocolate Glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate chips, shortening, milk and corn syrup, stirring constantly until melted and smooth.
Fudge Ecstasies Submitted by: Cher Ingredients: 2 cups semisweet chocolate chips 2 squares unsweetened chocolate 2 tablespoons butter 2 eggs 2/3 cups granulated sugar 1/4 cup flour 1 teaspoon vanilla extract 1/4 teaspoon baking powder 1 cup chopped nuts, your choice Directions: Heat oven to 350 degrees F. In a medium heavy saucepan, heat half of the chocolate chips, unsweetened chocolate and butter until melted and smooth stirring occasionally with a wire whisk (you can use a double boiler for this step, which does not over heat the chocolate). Remove from heat and cool slightly. Add eggs, sugar, flour, vanilla extract and baking powder. Beat until thoroughly combined. Stir in remaining chocolate pieces and nuts. Drop by rounded teaspoonfuls 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are firm and tops are dull and cracked. Cool on a wire rack.
Kahlua Cookies Makes 3 dozen. Submitted by: Sharon Iozo, CT. Ingredients: 2 eggs 2 teaspoons instant coffee crystals 2 tablespoons Kahlua 1 cup butter or margarine, softened 3/4 cup packed brown sugar 1 cup granulated sugar 2 1/2 cups all-purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 cups semisweet chocolate chips Directions: Heat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the Kahlua; set aside. In a large bowl, cream together the butter and sugars. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Cheerios Peanut Butter Cookies Submitted by: Danielle Fraser,
WI. Ingredients: 1/2 cup granulated sugar 1/2 cup dark Karo syrup 1 cup peanut butter 2 1/2 cups Cheerios Directions: Mix sugar and syrup in saucepan and bring to a boil until it bubbles. Add peanut butter and stir. Stir in Cheerios. Drop by teaspoon onto cookie sheet. Do not Bake, just let it cool off. Makes approximately 35 cookies.
Melody’s Orange Cake Ingredients: 1-1/2 cups cake flour 1-1/2 tsp baking powder 1/4 tsp salt 1/2 cup shortening 1 cup sugar 1 tsp grated orange peel 2 eggs 1/2 cup orange juice 1 cup heavy cream, whipped 2 tbs confectioners sugar 4 Directions: Combine flour, baking powder and salt. In large mixer bowl beat together shortening, sugar and orange peel until light and fluffy; add eggs one at a time, beating well after each. At low speed, add flour mixture alternately with orange juice until well blended. Spoon into two greased and floured 8-inch cake pans. Bake in a preheated 350F oven for 30 minutes or until a cake tester inserted in center comes out clean. Cool cake in pans on wire rack 10 minutes. Remove from pans and cool completely. Meanwhile, in small mixer bowl whip cream with confectioners sugar. Spread a thin layer of whipped cream on one cake layer. Arrange some of the orange sections on the cream; top with remaining cake layer. Frost entire cake with remaining whipped cream; garnish with remaining orange sections. Yield: 12 to 16 Servings.
Follow one of the links below for past Chef Fatboy Recipes.
Buffalo Biker Online © 2007, All Rights Reserved |
