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! Keep those great recipes coming, I am gaining weight just
reading them, I knew Bikers have great taste and each Month we prove it so,
my Doo-Rag is off to each and everyone for a labor of great food!! Oh Yes!
We can’t forget about Desserts, that’s why I have Melody and she always has
that covered, so sit back and 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
Matt’s Best Beef
Submitted by: Matt Milis, Scottsdale, Az.
Ingredients:
1 bunch celery, chopped
3 large onions, chopped
1 medium green bell pepper, chopped
1 1/4 cups ketchup
1/2 cup water
3 tablespoons barbeque sauce
3 tablespoons cider vinegar
1/8 teaspoon hot pepper sauce
2 teaspoons chili powder
2 tablespoons salt
1 teaspoon pepper
6 pounds boneless beef chuck roast, trimmed and chopped
Directions: In a large bowl, mix the celery, onions, green
pepper, ketchup, water, barbeque sauce, vinegar, and hot pepper sauce.
Season with chili powder, salt, and pepper. Place the roast in a slow
cooker, and cover with the sauce mixture. Cover, and cook on Low for
approximately 12 hours. Shred the meat with a fork. Increase cooking
temperature to High, and continue cooking until most of the liquid has been
reduced.
Matt’s Chicken Submitted by: Matt Milis, Scottsdale, Az.
Ingredients:
4 skinless, boneless chicken breast halves
5 fluid ounces Worcestershire sauce
8 slices bacon
2 tablespoons butter
8 ounces fresh mushrooms, sliced
1 (8 ounce) package Monterey Jack cheese, shredded
Directions: Place
chicken in a glass dish or bowl; poke with a fork several times, then pour
Worcestershire sauce in and turn to coat. Cover dish or bowl and refrigerate
for about 1 hour. Place bacon in a large, deep skillet. Cook over medium
high heat until evenly brown. Drain, and set aside. Heat butter in a small
skillet over medium heat. Add mushrooms, and saute for about 10 minutes, or
until soft; set aside. Preheat oven to Broil. Remove chicken from marinade
(discard any remaining liquid), and broil for about 5 minutes each side.
When chicken is almost finished, top each breast with 2 slices bacon, then
cheese. Continue to broil until cheese has melted, then remove from oven.
Serve with mushrooms and salad dressing for topping.
Grilled Shrimp & Bacon
Submitted by: Captain Crusty,
Boca Raton, Fl.
Ingredients:
1.5 pounds large shrimp
1/2 pound sliced bacon
2 medium lemons
1/2 cup barbecue sauce
Directions:
Shell and clean shrimp. Marinate shrimp in barbecue sauce for 30
minutes. Cut bacon strips into 2 or 3 sections. Wrap
shrimp in bacon strips and place on skewers, leaving space in between to
allow heat to penetrate. Alternately thread on vegetables, if desired.
Cook over medium-high heat for 10 to 15 minutes, turning frequently to brown
all sides evenly (shrimp should be opaque when done). You may add
slices of red or green bell peppers, mushrooms, pineapple, tomatoes and
pearl onions between pieces of meat. Serve with lemon wedges.
Great served with rice. Yield: 4 servings
Barbecued Pork Chops
Submitted by: Randy Bingham, Tyner,
Ky.
Ingredients:
1¾ pounds pork chops
½ cup Mesquite
barbecue sauce
Directions:Place chops on hot grill 4 to 6 inches above
coals. Cook, turning once, until meat is well browned on the outside
and no longer pink near the bone; cut to test. Occasionally, mist
chops with water to help them remain moist. Five minutes before
removing from the grill, brush barbecue sauce on both sides. Yield: 4
servings
Grilled Vegetables
Submitted by: dirtrider2cyl. NY.
Grilled
Mushrooms
Ingredients:
3/4 pound fresh mushrooms
butter, salt, white pepper
Directions:Wash
mushrooms and remove stems, drain well and carefully pat dry with a towel.
Turn the mushroom upside-down (gill-side up) and put a small amount of
butter on the gills, add a dash of salt and pepper. Cook, gill-side
up, 10-15 minutes. Just before removing from grill, turn mushroom
cap-side up and brush on a small amount of butter. Yield: 4 servings
Grilled Sweet Potato Rounds
Ingredients & Directions:
2 lbs sweet potatoes (cut diagonally into 1/4" slices)
Mix the following spices in a small bowl: 1 tbsp
garlic powder, 1 tsp thyme, 1 tsp oregano, 1 tsp chili powder.
Place the sweet potatoes onto a platter and spray vegetable oil on them,
sprinkle spices onto the sweet potatoes, turn the potatoes over and repeat
the process on the other side. Cook potatoes over med-hot grill for
12-15 minutes, turning once. Yield: 6 servings
Cut cabbage into quarters, pour butter and spices over
cabbage, wrap each quarter in aluminum foil and place the quarters on the
edge of the grill away from direct heat, cook approximately 2 hours.
Yield: 4 servings
Grilled Potato Skins
Ingredients & Directions:
4 medium potatoes
butter, grated cheese, salt
Pre-cook potatoes in microwave oven, let stand for 5
minutes then cut potatoes in half and hollow-out centers. In the
centers put a small amount of butter, salt if desired and smother in cheese
(as an option, sprinkle on bits of bacon). Place the potatoes on the
edge of the grill until the cheese melts. Yield: 4 servings
Grilled Bananas & Pineapples
W/Butterscotch Sauce
Ingredients & Directions:
Remove rind and cut 1 pineapple into 8 spears, peel 4
firm, but ripe bananas. Melt 2 sticks of butter in sauce pan, add 1
cup brown sugar, 1/2 cup heavy cream, 1/2 tsp vanilla extract and a pinch of
salt. Bring mixture to a boil, whisking regularly -- remove from heat.
Pour small amount of sauce on fruit and cook over a medium hot grill for 8
to 12 minutes, turning occasionally. Remove from grill -- place on a
platter -- pour remaining sauce over fruit. Yield: 6-8 servings
Baked Apples
Ingredients & Directions:
Core 4 baking apples, leaving the bottom intact. Mix
1/4 cup brown sugar, 1/4 cup granulated sugar, 1 tsp cinnamon, 1/2 tsp
nutmeg, 1 stick butter (cut into small pieces), 1 tbsp raisins and 1 tbsp
walnuts together. Fill apples with the mixture and wrap in aluminum foil
and place on hot coals or grill. Cook until apples are soft.
Yield: 4 servings
Scallop Kabobs
Submitted by: Ray Konopka, Palm
Coast, Fl.
Ingredients:
1 pound large scallops
small can chunked pineapple
1/2 cup small mushrooms
1 cup cherry tomatoes
1/2 cup barbecue sauce
Directions:
Place scallops on skewers, alternately threading on pineapple, mushrooms,
and tomatoes until skewers are full. Cook over medium-high heat for 10
to 15 minutes, turning frequently to brown all sides evenly (scallops should
be opaque when done). Five minutes prior to taking off the grill,
baste liberally with Raspberry barbecue sauce. You may add slices of
red or green bell peppers and pearl onions between pieces of meat.
Great served with rice. Yield: 4 servings
Now for Ms. Melody’s Awesome Desserts!! OH! Yeah!
Raspberry
ChiffonNew York Cheesecake
Submitted by: choppergal, NY.
Ingredients:
1 3/4 cups Oreo cookie crumbs
1/3 cup butter, melted
20 frozen raspberries, thawed
2 envelopes unflavored gelatin
1 cup cold water
1 cup boiling water
32 ounces cream cheese, softened
1 cup granulated sugar
4 tablespoons Chambord Raspberry Liqueur
1 cup melba sauce or raspberry jam
Chocolate Sauce
Directions:
Crust: Set oven at 350 degrees F. Have a 10-inch springform pan ready by
spraying with nonstick spray. (If you have cardboard rounds, place this in
the springform before forming the crust.) Mix cookie crumbs and melted
butter in a bowl, and press a thin crust (1/4 inch) into the bottom and
sides of pan. Place in oven and bake for 10 minutes. Remove and cool
completely at room temperature. Filling: Puree
thawed raspberries in food processor and strain out seeds. Set aside.
In small bowl, combine gelatin with cold water and let stand until gelatin
is softened. Add boiling water and stir until gelatin is completely
dissolved and liquid is clear. Beat cream cheese, sugar and 2 tablespoons
raspberry liqueur until well blended. Add the raspberry puree and gelatine
mixture, and blend thoroughly. Pour into crust and refrigerate for several
hours – until cake is completely firm. Remove the springform ring
(keep it on the cardboard round). Mark top for 12 pieces. Combine melba
sauce with the remaining 2 tablespoons of raspberry liqueur and set aside.
Serving: Place portion onto dessert plate. Drizzle the top with raspberry
sauce and garnish with zigzag lines of chocolate sauce across cake and
plate. Place a large rosette of whipped cream on plate against side of cake.
Place a mint leaf in the whipped cream. Sprinkle the plate with fresh
raspberries. Enjoy! Servings: 12
Chimpanzee Cheesecake
Submitted by: sherryccp26, NY
Ingredients:
CRUST:
1-1/2 cups Graham Cracker Crumbs
1/4 cup Sugar Granulated
CHEESECAKE:
1 pound Cream Cheese
1/4 cup Sugar Granulated
2 teaspoons Lemon Juice
4 each Eggs Large
1 cup Sour Cream
1 cup Bananas; Mashed *
6 tablespoon Butter Melted
* Approximately 3 medium bananas should yield the 1 cup
of mashed
Directions:
CRUST: Preheat the oven to 350 degrees F. Place
the crumbs in a
mixing bowl and add the butter and sugar. Blend well. Press the crumb
mixture onto the bottom and partly up the sides of a greased 9-inch
springform pan. Smooth the crumb mixture along the bottom to an even
thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool
before filling.
CHEESECAKE: Preheat the oven to 350
degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon
juice together. Add the eggs, one at a time, beating well after each
addition. Stir in the sour cream and the mashed bananas and blend well until
very smooth. Pour the mixture into the prepared
crust and bake for 1 hour. Cool in the oven, with the door propped open,
until the cake is at room temperature. Chill until serving time.
NY Biker’s Coca – Cola Cake
Ingredients:
2 c. plain flour
2 c. sugar
2 sticks butter
3 tbsp. cocoa
1 c. Coca-Cola
1/2 c. buttermilk
2 eggs, whole, beaten
1 tsp. baking soda
1 tsp. vanilla
1 1/2 c. mini marshmallows
Directions:Combine sugar and flour in a mixing bowl. Heat
butter, coca cola and cocoa to boiling and pour over flour and sugar
mixture, mixing thoroughly. Add buttermilk, eggs, baking soda, vanilla and
marshmallows; mix well. This will be a thin batter with marshmallows
floating on top. Bake in a greased and floured flat pan at 350 degrees for
30-35 minutes. Ice while hot.
Icing for Coca Cola Cake:
1 stick butter
3 tbsp. cocoa
6 tbsp. Coca-Cola
1 box powdered sugar
1 c. pecans
1 tsp. vanilla
Directions:Combine butter, Coca-Cola and heat to boiling. Pour over sugar. After
beating, add pecans and vanilla. Spread over hot cake.
Follow one of the links below for past Chef Fatboy
Recipes.
