Chef Fatboy June Recipes

It's Not The Destination, It's The Journey

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Greetings Buffalo Bikers!

Are you ready for some awesome Biker Food Recipes? Well, I am Chef FatBoy the Blind Biker Chef and I want to welcome you to The Buffalo B’s Kitchen. Here you’ll find the very best in Biker Food Recipes by Bikers for Bikers, from the US to England and more. Well, I am excited about being apart of the Buffalo Biker Online and I promise to bring you the very best, so we can all enjoy them.

Here’s a few I received at Florida’s Bike Week 07, if you were there it’s always a great time. I hope you’ll enjoy these, we sure did! 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

Ribs with BBQ Rum Sauce

Submitted by: Ray Konopka, Palm Coast, Fl.

Ingredients:

4 lbs. spareribs

1/4 C. ketchup

1 t. dry mustard

1/4 C. dark rum or Capt.’s Morgan Spiced Rum

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. Even better on the Grill!

BoBo’s Citrus Chicken with Oregano and Cumin

Submitted by: Bob “BoBo” Phalen, Boca Raton, Fl.

Ingredients:

4 boneless, skinless chicken breast halves, pounded to an even thickness

1 Tbsp. dried oregano

1 tsp. ground cumin

4 garlic cloves, minced

Zest and juice of 1 lime

Zest and juice of 1 orange

1 tsp. kosher salt

1/2 tsp. black pepper

1 Tbsp. vegetable or olive oil

Directions: Place the chicken, oregano, cumin, garlic, and zest and juice of the lime and orange in a large nonreactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least 1/2 hour and not more than 1 hour. Remove the chicken and discard the marinade. Sprinkle the chicken with the salt and pepper. Grill over medium heat, 5 -7 minutes per side. Cook until well browned and cooked throughout. Transfer the chicken to a platter and serve immediately.

Tom’s Pork Tenderloin

Submitted by: Tom Russell, Apex, NC.

Ingredients:

1 1/2 pounds pork tenderloins

5 teaspoons chili powder

1 teaspoon Tabasco sauce

1 teaspoon oregano

1 teaspoon rosemary

1 teaspoon thyme

3/4 teaspoon ground cumin

4 cloves garlic, crushed

1 tablespoon olive oil

Directions: In large mixing bowl, mix together the chili powder, Tabasco sauce, oregano, rosemary, thyme, cumin, garlic and olive oil. Rub the mixture over all surfaces of the pork tenderloin. Cover the mixing bowl and refrigerate for about 2 hours. Preheat grill to medium heat. Remove the pork tenderloin and place on the preheated grill grid and grill, turning occasionally, for 15 to 20 minutes, until thermometer inserted reads 155 to 160F. Pork is done when there is still a hint of pink in the center. Remove from grill and slice to serve. Makes 4 servings.

Barry’s Grilled Herb Mustard Steaks

Submitted by: Barry Sharpe, Annville, Ky.

Ingredients:

2 top sirloin steaks *

Salt (optional)

Herb mustard:

2 - 3 large cloves garlic crushed

2 teaspoons water

2 tablespoon Dijon-style mustard

1 teaspoon dried crushed basil

1/2 teaspoon pepper

1/2 teaspoon dried crushed thyme

Directions: * Steaks cut 1-inch thick (about 1 pound). Rib-eyes may be substituted Make Herb Mustard; spread on both sides of steaks. Place steaks on grid over medium ash-covered coals. Grill uncovered, 7 to 10 minutes for medium-rare to medium doneness, turning steaks occasionally. Season steaks with salt, if desired. Carve crosswise into thick slices. HERB MUSTARD: In a 1-cup glass measure, combine garlic and water. Microwave on High for 30 seconds. Stir in mustard and seasonings. Mix well.

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