New York Biker’s May 08 Edition.
Greetings everyone and welcome
to New York Bikers 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
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
EAT WELL! Chef FatBoy
Bourbon Pork Ribs Submitted by:
my52pan, NY.
Ingredients: 4-5 pounds whole spareribs, trimmed and membrane removed 1/2 cup bourbon 1/2 cup beer, preferably ale 1/2 cup brown sugar, firmly packed 1/4 cup soy sauce 2 cloves garlic, crushed 1/2 teaspoon black pepper Directions: Combine all ingredients, except ribs, in a small saucepan until brown sugar is dissolved. Remove from heat and allow to cook. Place ribs in a large dish. Cover with marinade and allow to marinate in the refrigerator for 5-6 hours. Preheat grill for medium heat. Remove ribs from dish, reserve marinade. Place ribs on grill and allow to cook for 20 minutes. Cover ribs loosely with foil and cook for an additional hour or more. Reheat reserved marinade and serve with ribs.
Rick’s Bourbon Steak Submitted by: Rick Scalice, Ingredients: 1 1/2 lbs. steak (any cut you like) 1 tsp. sugar 1/4 Cup bourbon 2 Tbs. soy sauce 2 Tbs. water 1 Garlic Clove, crushed Directions: Mix all ingredients together in a large bowl. Place steaks in the bowl covered in plastic wrap or place in zip lock bag and marinate the steaks for 4 hours or over night. Oil the grill to prevent sticking. Make sure the coals are hot. Grill on BBQ to desired doneness.
Pappy’s Ribs
Submitted by: Paul “Pappy”
Jenkins, Ingredients: 8 country style pork spare ribs 1 (2 liter) bottle Dr. Pepper, NOT diet 5 garlic cloves, slightly smashed 1 tablespoon liquid smoke 1 large onion, quartered Your favorite barbecue sauce Directions: Place ribs in large stock pot. Pour Dr. Pepper over ribs to cover. Add garlic, liquid smoke and onion. Bring to boil, lower to simmer and cook until ribs are tender. Place ribs in baking pan. Pour barbecue sauce over ribs. Bake at 350 degrees F for about 30 to 45 minutes. You can also grill these.
New York
Biker's Sweet Lemon Spareribs Ingredients: 6 pounds pork spareribs, cut into serving pieces 1/2 can (12-ounce size) frozen lemonade concentrate, thawed 3/4 cup barbecue sauce Directions: In 4-quart Dutch oven, place pork. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to 13 x 9-inch glass baking dish. In a small bowl, mix lemonade concentrate and barbecue sauce. Pour sauce mixture over pork; turn pork to coat. Coat 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; reserve marinade (and heat to boiling). Cover and grill pork, meaty sides up, over medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Makes 6 servings.
Trick’s Ranch Ribs Submitted by:
Brian”Trick” Rose, Ingredients: 4 pounds country-style spareribs, trimmed, cut into serving pieces Water 1 (8 ounce) can tomato sauce 1 cup chopped onion 1/2 cup Karo dark corn syrup 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 1 teaspoon salt 1 teaspoon monosodium glutamate 1 teaspoon dry mustard 1/2 teaspoon chili powder Directions: In a 5-quart kettle place spareribs; add water to depth of 1 inch. Cover. Bring to boil over high heat; reduce heat and boil gently 1 hour or until ribs are fork tender. In 1-quart saucepan mix together remaining ingredients. Bring to boil; reduce heat; simmer 10 minutes. Drain ribs. Brush generously with sauce. To grill, place ribs 6 inches from source of heat, basting and turning frequently, about 15 minutes or until browned. To broil, place ribs on broiler pan. Broil 4 inches from source of heat, basting Occasionally, about 10 minutes on each side. If desired, heat remaining sauce and serve with ribs. Makes 6 to 8 servings.
Coffee Roasted Beef Submitted by: Rureade, NY
Makes 4 to 6 servings Ingredients: 3 to 5-pound sirloin tip roast 2 garlic cloves, slivered ½ medium-size onion, diced 1 cup (or more) white distilled vinegar 2 tablespoons vegetable oil 2 cups strong black coffee (not decaf) 2 cups water ½ cup bourbon Salt and pepper to taste Directions: Make several random slits in the roast and insert slivers of garlic and pieces of onion. Place the roast in a large, shallow bowl and pour in enough vinegar to cover the roast. Cover and store in the refrigerator for 24 to 48 hours. Remove from the refrigerator and discard the vinegar. Heat the oil in a large, heavy pot over medium-high heat. Add the roast and brown evenly on all sides. Add the coffee and the water. Cover and reduce the heat to medium-low. Simmer until very tender, about 4 hours. Add the bourbon, season with salt and pepper, and simmer 30 minutes longer. Remove the roast from the pot and let sit for a few minutes before slicing to serve with the pan juices with rice, boiled or mashed potatoes.
Jim’s Blackened Steak Submitted by:
tim_kerns, NY. Ingredients: 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 3/4 teaspoon ground black pepper 3/4 teaspoon ground white pepper 3/4 teaspoon ground red pepper 2 (12 ounce) strip steaks, 3/4-inch thick 1/2 cup A-1 Steak Sauce 1/4 cup butter, melted Directions: In a bowl combine the spices. Spread on wax paper. Coat both sides of steaks with seasoning mixture. Combine steak sauce and butter. Grill steaks 10 to 15 minutes or until done, turning and brushing often with steak sauce and butter mixture. Serve steaks with remaining sauce.
Russ’s Fiesta Ribeye Steaks Submitted By: Russ Wilson, NY. Serves 4
Ingredients: 4 beef ribeye or top loin steaks, cut 3/4-inch thick 2 Tbsp. fresh lime juice 8 flour tortillas (6-inch diameter) 1/4 cup Colby cheese, shredded 1/4 cup Monterey Jack cheese, shredded 1 cup salsa
Directions: Place beef steaks in a glass dish. Sprinkle with half the lime juice. Turn steaks over and sprinkle with remaining lime juice. Wrap tortillas securely in heavy duty aluminum foil. Place steaks on grid over medium coals. Grill steaks 7-9 minutes for rare (140ºF) to medium (160ºF) turning once. Place tortilla packet on outer edge of grid and heat 5 minutes, turning once. Top each steak with an equal amount of the cheese 1 minute before removing from grill. Serve with salsa and tortillas.
Mike’s Garlic Steak Submitted by: Mike Denis, Ingredients: 1 pound beef top round steak cut 1 inch thick 1/4 cup a-1¨ steak sauce 2 tablespoon vegetable oil 1 teaspoon cracked black pepper 2 cloves garlic crushed Directions: Combine steak sauce, oil, pepper and garlic. Place steak in bag; add marinade, turning to coat. Close bag securely and marinade in refrigerator for at least 1 hour, turning once. Remove steak from marinade; place steak on broiler in broiler pan so surface of meat is 3-4 inches from heat. Broil or grill 15 to 18 minutes to desired doneness (rare to medium rare) turning once.
Black Cat Steaks Submitted by: ghsho1978, NY. Serves 4
Ingredients: 4 beef top blade or flat iron steaks, approximately 3/4-inch thick 1 Tbsp. chili powder 1 tsp. ground cumin 1 tsp. salt ½ tsp. ground red pepper 1 can (15 oz.) black beans, rinsed and drained 1 medium tomato, chopped 1 small red onion, finely chopped 1 small green bell pepper, chopped 2 Tbsp. fresh cilantro Directions: In a small bowl, combine the chili powder, ground cumin, salt and ground red pepper. Measure 2 tsp. of the mixture and reserve. Press remaining spice mixture onto surface of steaks. Grill over medium coals for 15-18 minutes for medium rare. Remove steaks when meat thermometer registers 140°F for medium rare to 150°F for medium. Meanwhile (salsa), in a medium bowl, combine the beans, tomato, onion, bell pepper and reserved spice mix. Serve the salsa with the grilled steaks.
Jack’s Marinated Steak with Blue Cheese Submitted by:
Jack Iozo, Ingredients: 1 pound boneless beef top sirloin steak, cut 1-inch thick 1/4 cup olive oil 1/4 cup dry red wine 2 cloves garlic, minced 1 teaspoon coarse ground pepper 1/2 teaspoon salt 1/2 teaspoon Dijon-style mustard 1/4 cup thinly sliced green onion 1/4 cup crumbled blue cheese 2 tablespoons soft goat cheese (chevre) 1 clove garlic, minced
Directions: Trim fat from meat. Place meat in a plastic bag set in a shallow dish. For marinade, stir together olive oil, red wine, the 2 cloves minced garlic, pepper, salt, and mustard. Pour over steak. Close bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain steak, discarding the marinade. Grill steak on the rack of an uncovered grill directly over medium coals to desired doneness, turning once halfway through. (Allow 8 to 12 minutes for medium rare and 12 to 15 minutes for medium.) Meanwhile, in a small bowl combine green onion, blue cheese, goat cheese, and garlic. Transfer meat to serving platter. Dollop some of the blue cheese mixture over steak. To serve, thinly slice meat across the grain. Pass remaining blue cheese mixture. Makes 4 servings.
Now for Ms. Melody’s Awesome Desserts!! OH! Yeah! New York Biker's Baby Ruth Brownies
Ingredients: 1 (18.25-ounce) pkg. brownie mix 3 (2.1-ounce bars) Baby Ruth candy bars, chopped 1 (8-ounce) pkg. cream cheese, brought to room temperature 1/2 c. sugar 1 large egg 2 tsp. milk
Directions: Preheat oven to 350 degrees. Prepare brownie mix as directed on package, then stir in chopped candy. Pour into a greased 9x13" baking pan. In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg and milk to the cream cheese mixture and blend well. Drizzle cream cheese mixture over brownie batter and swirl with a knife to create a marbled look. Bake for 35-40 minutes, until toothpick inserted in center comes out almost clean. Remove brownies from oven and cool completely in pan, on a wire rack. Cut into bars with a wet knife. Makes 24 brownies.
New York Biker's
Heavenly Cheesecake Ingredients: 1 tablespoon Graham Cracker Crumbs 1 cup Low Fat Cottage Cheese 16 ounces Nufchatel Cheese or Cream Cheese 2/3 cup Sugar 2 tablespoon Unbleached All-purpose Flour 2 tablespoon Skim Milk 1/4 cup Almond Extract
Directions:
Lightly grease bottom of 9-inch springform
pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage
cheese in blender container Cover; process on high speed until smooth. In
large mixing bowl of electric mixer, combine cottage cheese, neufchatel or
Cream cheese, sugar and flour. Mix at medium speed until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in milk and
extract; pour into pan. Bake at 325 degrees F., 45 to 50 minutes or until
center is almost set. (Center of cheesecake appears to be soft, but firms
upon cooling.) Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Top with fresh slices of strawberries or blueberries, if desired.
Submitted by: Ingredients: 4 Granny Smith apples - peeled, cored and sliced 1 1/2 cups whole berry cranberry sauce 1 cup whole wheat pastry flour 1 cup rolled oats 2/3 cup packed brown sugar 2/3 teaspoon ground cinnamon 1/2 cup butter, melted
Directions: Preheat the oven to 350 degrees F. Place apple slices in an 8 or 9 inch square baking dish. Spread the cranberry sauce over the apples. In a medium bowl, stir together the flour, oats, cinnamon and butter until crumbly. Sprinkle over the apples and cranberry sauce, covering completely. Bake for 45 minutes in the preheated oven, or until apples can be easily pierced with a knife and topping is browned.
Butterscotch Brownies Submitted by:
Motor Mama, Ingredients: 1/4 c. butter, shortening, or vegetable oil 3/4 c. packed light brown sugar 1 egg 1 c. flour 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. vanilla 1/2 c. chopped walnuts
Directions: Preheat oven to 350. Melt shortening over low heat and remove from heat.. Blend in sugar. After cooling, stir in egg. Blend dry ingredients together and stir into egg mixture. Stir in vanilla and walnuts. Spread in a well greased 8-inch square pan. Bake 25 minutes. DO NOT OVERBAKE! Cut into bars while warm. Double Chocolate Nut Biscotti Submitted by:
Helen Booth, Lights of Ingredients: 3 squares semi-sweet chocolate, quartered 125 ml (1/2 cup) butter, softened 375 ml (1 1/2 cups) granulated sugar 2 eggs 675 ml (2 3/4 cups) all purpose flour 12 ml (2 1/2 teaspoon) baking powder 5 ml (1 teaspoon) salt 15 ml (1 tablespoon) grated orange rind 50 ml (1/4 cup) orange juice 3 squares semi-sweet chocolate, coarsely chopped 175 ml (3/4 cup) whole toasted almonds 175 ml (3/4 cup) toasted walnut pieces Melt 3 squares quartered chocolate. Directions: In a large bowl, beat butter, sugar and eggs. Then add melted chocolate. Add remaining ingredients except chopped chocolate and nuts, beating until blended. Stir in chopped chocolate and nuts. Spoon half of dough onto long side of greased and floured cookie sheet, shaping into long log, about 5 cm (2 inches) wide. About 5 cm (2 inches) apart, repeat with remaining dough. Bake at 180 degrees C (350 degrees F) for 30 minutes. Cool for 10 minutes. Remove from pan and cut logs into 2 cm (3/4-inch) thick slices. Return cookies to cookie sheet, cut side down. Bake 20 minutes longer turning cookies over once during baking. Cool completely. Store in airtight container. Cookies will keep for 3 months in the freezer. Follow one of the links below for past Chef Fatboy Recipes.
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