Greetings Happy August 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. As always! Ride safe and EAT WELL! Chef FatBoy
FatBoy’s Cilantro Porterhouse Ingredients: 2 pounds of porterhouse steak (or T-bone) 1/4 cup fresh cilantro leaves, chopped Grated zest of 1/2 lemon 2 tablespoons balsamic vinegar 2 tablespoons olive oil 2 roasted garlic cloves 1 tablespoon 1 teaspoon kosher salt 1/2 teaspoon black pepper Directions: Place roasted garlic, mustard, cilantro, lemon zest, balsamic vinegar and olive oil in a shallow bowl and mix into a paste. Place steaks in a shallow baking dish and pour mixture over the meat. Make sure the steaks are evenly coated. Let sit at least 8 hours. Preheat grill. Remove steaks from dish and retain marinade. Sprinkle steaks with salt and pepper. Grill for about 5 minutes per side or until cooked to desired doneness. Brush with marinade half way through grilling.
Ray’s Spicy Lime Marinated Round Steaks Submitted by: Ray 2 - 8 oz. beef eye round steaks, cut 1 inch thick Juice of 1 lime 1/2 tsp. garlic powder 1/2 tsp. cumin 1/2 tsp. ground coriander 1/4 tsp. salt 1/4 tsp. freshly ground pepper Directions: Combine lime juice, salt, garlic powder, cumin, pepper, and coriander. Trim off visible fat and place steaks in a resealable plastic bag. Pour marinade over steaks, making sure to coat well and refrigerate for 30 minutes, turning once. Preheat grill and remove steaks from marinade. Place steaks on a hot grill and cook each side 4-5 minutes.  Fred’s Grilled Espresso Steaks Submitted by: Fred Jacobs, Ingredients: 4 steaks, about 6 ounces each 3 tablespoons finely ground espresso coffee beans 2 tablespoons brown sugar 1 teaspoon black pepper, ground 1/2 teaspoon chili powder 1/2 teaspoon garlic powder Salt For garnish: 2 green onions, thinly sliced 1 teaspoon lemon zest Directions: Combine espresso beans, brown sugar, garlic powder, black pepper, and chili powder. Rub mixture onto steaks and place into a resealable container. Cover and allow to refrigerate for an hour. Preheat grill for medium heat. Remove steaks from fridge and place on grill. Cook for 15-18 minutes turning occasionally. When done, remove from heat allow to sit for 3 minutes and carve into slices. Season with salt and garnish with lemon zest and green onion.
Melody’s Toasted Almond Cheesecake Serves 12 Ingredients: Crust: 3/4 cup graham cracker crumbs 1/2 cup slivered almonds, toasted & chop fine 1/4 cup brown sugar, firmly packed 1/4 cup unsalted butter, melted Filling: 24 ounces cream cheese, softened 14 oz can condensed milk 3 eggs 1 tsp. almond extract Almond Topping: 1/2 cup sliced almonds, toasted Directions: Preheat oven to 425. Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!! Top with toasted almonds and chill overnight.
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