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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking!
Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking! Happy New Year everyone and let’s hope this one is a better year then the last, we all need a break or our spirits raised a bit , so, to get things started, hopefully on a better foot, check out this Months awesome Biker recipes and Melody’s Desserts, at least we can have a tasty, and full tummy’s for starters. Many thanks for all the New Year and Holiday wishes from everyone it makes all our work worth while so thank you all so much!! Happy New Year to all!
Hey! Join in the fun and tasteful excitement, send us your recipes we'll get them up here for the world to see and try, so don't be shy send them to: fatboy@chef-fatboy.com and while your at it stop by our website for even more awesome Biker, Wild Game and Dessert recipes at: : http://www.chef-fatboy.com
Ride safe and always EAT WELL!
Chef Fat Boy & Melody
Scallops with Mushrooms
Submitted by: Capt’n Crusty, FL.
Ingredients:
2 tablespoons butter, divided
1 (8 ounce) package fresh mushrooms, sliced
1 pound shrimp, peeled and de-veined
1 pound sea scallops, rinsed and drained
2 tablespoons all-purpose flour
1/2 teaspoon ground black pepper
1 (8 ounce) bottle clam juice
1 cup sour cream
2 tablespoons dry sherry
1 tablespoon chopped fresh parsley
Directions:
Heat 1 tablespoon butter in a large skillet over medium-high heat. Stir in the mushrooms, and cook until golden. With a slotted spoon, remove mushrooms, and set aside. Melt remaining 1 tablespoon butter in the skillet, and stir in shrimp and scallops; cook, turning, until the shrimp are pink, about 3 minutes. With a slotted spoon, remove shrimp and scallops, and set aside. In a medium bowl, mix together the flour, black pepper, and clam juice. Pour clam juice mixture into the skillet, and bring to a boil. Reduce heat to medium-low, and simmer until mixture thickens. Reduce heat to low, and stir in sour cream. Return mushrooms, shrimp, and scallops to the skillet; mix in sherry, and cook to heat through. Sprinkle with parsley.
Scallops with Chili Sauce
Submitted by: Capt’n Rob, FL.
Ingredients
1 1/2 lbs fresh sea scallops
2 tablespoons olive oil
1 tablespoon fresh grated ginger
6 ounces sweet chili sauce
1 teaspoon brown sugar
1 tablespoon parsley
1 tablespoon flour
Directions:
Mix ginger, chili sauce, brown sugar, parsley. Heat oil in a large sauté pan on medium-high heat. Pat scallops dry with paper towel. Dust scallops with small amount of flour. Cook two minutes. Turn scallops and cook additional 2 minutes. Add chili sauce mix. Reduce heat to simmer and cook 3 additional minutes. Serve over angel hair pasta.
Shrimp with Garlic and Angel Hair Pasta
Submitted by: Ray Konopka, FL.
Ingredients
1 1/2 lbs shrimp (16-20 per pound)
1 teaspoon cornstarch
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 teaspoon white pepper
Salt
1/2 cup chopped coriander
1 egg, slightly beaten
Oil, enough to deep fry
Sauce:
2 teaspoons vegetable oil
1 teaspoon chopped garlic
2 tablespoons chopped coriander
2 tablespoons chopped scallions
1 teaspoon chopped green chilies
1 teaspoon tomato paste
1/2 teaspoon sugar
1 teaspoon white vinegar
1 teaspoon soy sauce
Salt
1/4 teaspoon black pepper
Directions:
Wash, peel and de-vein shrimp (leaving tail on gives more flavor). Place in large bowl. Mix in corn starch, ginger paste, garlic paste, pepper, salt, coriander and egg. Heat oil. Deep fry shrimp to golden brown. Spread out on paper towels to drain oil. Sauce. Heat wok on high heat and add oil Sauté chopped garlic, coriander, scallions and chilies for about two minutes. Add tomato paste, sugar, vinegar, soy sauce, salt, pepper. Bring to boil. Toss the fried shrimp in the sauce. Remove from heat and serve.
Fried Scallops
Submitted by: Sonnydaychild, Mass.
Ingredients:
2 cups scallops, cut to about 3/4-inch cubes if large
1 cup flour
1 teaspoon salt
1 teaspoon paprika
2 eggs
2 tablespoons water
fine dry bread crumbs
Directions:
If scallops are large, cut into 3/4-inch cubes. Dry completely with paper toweling or clean towels. In a bowl, combine flour, salt, and paprika. In another bowl, whisk eggs with water. Put bread crumbs in a third bowl. Dip scallops in the flour mixture, then dip in egg, then in the bread crumbs. Fry in hot oil at about 370° until nicely browned, about 2 minutes. Serves 6.
Savory Scallops with Ham
Submitted by: hogwildcook, FL.
Ingredients:
1/4 cup chopped bacon, about 4 slices
1/4 cup minced ham
2 green onions, thinly sliced, optional
1/2 teaspoon salt, or to taste
1/4 cup flour
1/8 teaspoon hot sauce
12 ounces fresh or frozen scallops, thawed
3 tablespoons water, or the liquid from thawed scallops
2 tablespoons Worcestershire sauce
1/4 cup lemon juice
2 tablespoons fresh chopped parsley
Directions:
Fry bacon slowly in heavy skillet with tight fitting lid. Add ham and onion; cook until lightly browned. Sprinkle with salt, flour and hot sauce; do not stir. Simmer until flour is absorbed in fat. Add thawed scallops to skillet; stir gently to mix. cover and simmer for 15 minutes, stirring after 5 minutes. Add Worcestershire sauce and lemon juice to scallop juice or water; add with parsley to scallop mixture. Stir; turn off heat. Continue stirring over the warm burner until sauce covers each scallop.
Seafood Chili
Submitted by: Tom Fraser, RI.
Ingredients:
4 Tablespoons olive oil
2 cups chopped onion
2 leeks, white part only, chopped
10 garlic cloves, minced
5 Teaspoon dried oregano
35 oz Italian plum tomatoes, not drained
16 oz clam juice
2 Cups dry red wine
1/2 cup chili powder
5 Teaspoon toasted cumin seed
1 Tablespoon salt
1 Teaspoon cayenne pepper
2 medium red bell peppers, chopped
12 Littleneck clams
12 mussels, scrubbed and de-bearded
1 1/2 pound grouper cut into 1 inch pieces
12 large shrimp, peeled and de-veined
3/4 pound Bay scallops
Fresh cilantro for serving
Directions:
Heat oil in heavy saucepan over low heat. Add onions and leeks. Cover and cook until tender, usually about 15 minutes. Add garlic and oregano, and cook another 10 minutes. Add tomatoes, breaking up large pieces with a spatula. Stir in the clam juice, wine, chili powder, cumin, salt and cayenne. Slowly bring to a boil. Reduce heat and simmer, partially covered for 1 hour. Add bell peppers and simmer for 20 minutes. Refrigerate overnight. Bring sauce to a boil. Reduce heat to a brisk simmer. Add clams and mussels. Cover and cook until shellfish open, approximately 5 to 10 minutes. Discard any shellfish that do not open. Gently stir in grouper and shrimp. Cover and simmer for 2 minutes. Add scallops. Cover and simmer until fish is just opaque, about 3 minutes. Top with cilantro and serve.
Melanie's Chili
Submitted by: Melanie Peterson, OH.
Ingredients:
1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon minced garlic
Directions:
In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.
Winter Chili
Submitted by: Curt Daniels, Minn.
Ingredients:
1 finely chopped onion
3 finely chopped garlic cloves
2 piece of bacon cut crosswise into pieces
2 tablespoons of chili powder
2 cans of cannelloni, pinto or red kidney beans
1 ½ teaspoons of dried crushed oregano
1 ½ teaspoons of paprika
1/2 teaspoon of fresh ground pepper
3 cups of water
Coarse salt
3/4 cup of Monterey Jack Cheese or cheddar (shredded)
2 tablespoons of fine cornmeal
1 ½ cups of chopped winter squash or zucchini
1 ½ cups of frozen or fresh kernel corn (whole)
Directions:
The fine cornmeal is use to thicken the chili and the bacon adds a smoky flavor to this bean-based chili. You can also serve lime wedges on the side for an extra bit of garnish flair. Begin by cooking the bacon in a chili pot over medium heat until browning happens. Begin to add the onion, garlic, paprika, pepper, oregano, beans and salt into the chili pot. Stir this mixture occasionally for about 10-15 minutes. It is good to mash up the beans a bit. Mix the fine cornmeal with water, corn, squash or zucchini and bring the pot to boil. Begin to reduce the heat and keep stirring until the chili become thick and the veggies are softer. If you find that your chili is a bit dry you can add water to make it most again as well as many spices to jazz it up! Start serving your winter chili and dress up each bowl with some cheddar cheese. Add some freshly baked cornbread, and your meal is complete!
Russ’s Chili
Submitted by: russmack, Canada.
Ingredients:
2 pounds ground beef
1 tablespoon olive oil
2 onions, chopped
1 green bell pepper, chopped
2 stalks celery, chopped
1 (12 fluid ounce) can or bottle flat beer
1 cup water
2 tablespoons chili powder
Salt and pepper to taste
1/2 teaspoon dried parsley
1 teaspoon ground cumin
1 (6 ounce) can tomato paste
1 (15 ounce) can kidney beans
1 cup sour cream
Directions:
In a large skillet over medium heat, cook beef until brown. Drain and let cool. Rinse with water. Drain. In a large pot over medium heat, cook onion, bell pepper and celery in oil until just tender. Stir in ground beef, beer, water, chili powder, salt, pepper, parsley and cumin. Reduce heat, cover and simmer 30 minutes. Stir in tomato paste and cook 10 minutes more. Stir in kidney beans and heat through. Remove from heat and stir in sour cream.
Seafood Chili
Submitted by: mardinopass, OH.
Ingredients:
1/4 C Olive oil
2 C chopped onions
2 Leeks, white part only, trimmed and chopped
1 large celery stalk, chopped
8 garlic cloves, minced
5 tsp dried oregano, preferably Mexican
35 oz Italian plum tomatoes, un-drained if canned
16 oz Clam juice
2 C dry red wine
1/2 C "Santa Cruz Red Chili Paste"
5 tsp freshly toasted cumin seed
1 T. salt 1 tsp cayenne pepper
2 red Bell peppers, seeded, de-veined, cut into 1/2 inch dice
12 Littleneck clams
12 mussels, scrubbed and de-bearded
1 1/2 lb Scrod or other lean white fish, cut into 1 inch pieces
12 large shrimp, peeled and de-veined
3/4 lb Bay scallops
1/2 C minced fresh cilantro (Chinese parsley, coriander)
Directions:
Heat oil in heavy Dutch oven over low heat. Add onion, leeks, and celery. Cover and cook until tender, about 15 minutes. Add garlic and oregano, cook another 10 minutes then add tomatoes, breaking up with a spoon. Blend in the clam juice, wine, chili paste*, cumin, salt and cayenne. Bring to a boil, skimming occasionally. Reduce heat and simmer, partially covered, for about 1 hour, skimming. Mix in bell peppers. Simmer uncovered for 20 minutes. Cool. Refrigerate overnight. Bring chili to a boil. Adjust heat so that liquid simmers briskly. Skim well and adjust seasonings. Add clams and mussels. Cover and cook until shellfish open, 5 to 10 minutes. Discard any that do not open. Gently stir in scrod and shrimp. Cover and simmer for a minute. Add scallops, cover and simmer until fish is just opaque, about 2 minutes. Ladle chili into bowls. Top with cilantro.
JJ’s Chili
Step One
3 lbs - Chili Grind Ground Meat
1 can - (10-1/2 oz) beef broth
1 can - (8 oz) tomato sauce
4 tbsp - Onion Flakes
2 tsp - Beef Flavored Base or Instant Bouillon
1 tsp - Chicken Flavored Base or Instant Bouillon
1 tsp - Garlic Powder
2 tbsp - Chili Powder
2 tsp - Hot Pepper Sauce
In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce. Combine remaining ingredients and add to beef mixture. Bring to a boil; reduce heat, cover and simmer one (1) hour.
Step Two
1/2 tsp - Black Pepper
1/2 tsp - Onion Powder
1/2 tsp - Garlic Powder
1/2 tsp - White Pepper
1 tbsp - Ground Cumin
1 tbsp - Paprika
4 tbsp - Chili Powder
1/2 tsp - Red Pepper
Combine spices and add to chili. Simmer 45 minutes to 1 hour.
Step Three
3 tbsp - Chili Powder
1 tsp - Ground Cumin
1/2 tsp - Red Pepper
Combine spices and add to chili. Simmer 30 minutes and serve. Makes 8 servings.
Momo’s Chili
Step 1
2-½ lbs. lean coarse ground beef or chuck tender cut into 3/8-inch cubes
1 tbsp. cooking oil
1 tsp. season salt.
Step 2
In a four-quart heavy saucepan, add the above ingredients while browning the meat.
Step 3
Add one 8 oz. can of tomato sauce and one 14-½ oz. can of beef broth then bring to a boil, reduce heat and simmer for ½ hour.
Step 4
1 tbsp. Mexene chili powder
1-½ tbsp. onion granules
1 tbsp. paprika
2 tsp. garlic granules
½ tsp. salt
¼ tsp. black pepper
¼ tsp. cayenne
Combine spices then add mixture to pot. Drop in 1 beef and 1 chicken bullion cube. Continue to simmer for 1 hour. Add spring water as needed.
Step 5
5 tbsp. Mexene chili powder
3 tsp. cumin
1-½ tsp. garlic granules
¼ tsp. dark brown sugar
1 package Sazon Goya or
½ tsp. MSG (optional)
1 tsp. Original Louisiana Hot Sauce
Combine spices then add mixture to pot, simmer chili for ½ hour adding spring water as needed to desired consistency. Add salt to taste and extra dashes of Original Louisiana Hot Sauce for additional heat.
Chili Turkey Casserole
Submitted by: 1hot1hd45, VT.
Ingredients:
1/2 cup chopped onion
2 tablespoons butter
2 (10 1/2 ounce) cans condensed cream of mushroom soup
1 (10 1/2 ounce) can condensed cream of chicken and mushroom soup
Red hot cayenne pepper sauce (to taste)
16 ounces noodles, cooked (I like spirals)
3-4 cups diced cooked turkey or cooked chicken
Salt & pepper (to taste)
3-4 cups grated sharp cheddar cheese
Nonstick cooking spray
Directions:
Preheat oven to 350°F. Sauté onion in butter until yellow. Stir in soup and hot sauce. Spray either one 4-quart or two 2-quart baking dishes with lids. Layer 1/2 of the ingredients in this order: noodles, turkey or chicken, soup mixture and then cheese. Repeat layers one more of each. Bake 45 minutes.
Chicken Spaghetti Casserole
Submitted by: ginamassy, NJ.
Ingredients:
4 cups cooked chicken, de-boned and skinned
1 (12 oz.) package thin spaghetti, cooked and drained
1/2 cup chopped pimentos
1/2 cup chopped green peppers
1 small onion, chopped
4 tablespoon dry parsley flakes (can use fresh)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound Velveeta cheese, grated
2 cans cream of mushroom soup
1 can chicken broth
Directions:
Preheat oven to 325 degrees. Combine all ingredients together and place in casserole dish. Bake for 60 minutes. After casserole is brown, cover with foil. Add more broth, if needed.
Chicken Cordon Bleu Casserole
Submitted by: Gary Moore, NC.
Ingredients:
4 to 6 pieces chicken breast halves, skinned and boned
4 to 6 pieces Swiss cheese
4 to 6 pieces thin ham slices
1 can cream of chicken soup
2/3 cup milk
1/2 package Seasoned stuffing (not cubes)
1/2 stick butter
Directions:
Preheat oven to 300 degrees. Mix soup and milk in bowl with whisk. Set aside. In a 9x13 pan, roll ham slices; top with chicken pieces. Top with Swiss cheese slices. Pour soup mixture over everything. Combine stuffing with softened butter in a bowl; sprinkle over top of casserole. Bake for 1 and a half hours. Note: Cover with foil for last half hour if casserole gets too brown before
baking time is over.
Baked Potato and Pork Chop Casserole
Submitted by: Jerry Cote, Ct.
Ingredients:
1/4 cup water
1 can cream of mushroom soup
1/2 cup milk
6 pork chops
1 1/2 teaspoon lemon juice or vinegar
4 cups sliced potato
Salt and pepper, optional
Directions:
Preheat oven to 375 degrees. Sour milk in medium bowl by adding lemon juice or vinegar. Add water and soup to make sauce. Brown chops in skillet. Put potatoes in a 9x13 casserole dish. Pour sauce over potatoes. Put chops on top. Turn chops half way through baking time. Bake 1 hour and 15 minutes.
Four Cheese Macaroni Casserole
Submitted by: Teri Medal, Mo.
Ingredients:
3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
Salt and pepper to taste
1 1/2 cups grated Cheddar cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1/4 cup crumbled feta cheese
Directions:
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish. Meanwhile, in a large bowl, stir together tomatoes, Italian seasoning, oregano, basil, salt, and pepper. Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole. Bake in preheated oven for 15 to 25 minutes.
Corn-Bread Topped Pork Casserole
Submitted by: Tony Neilson, TN.
Ingredients:
Olive oil
1 medium onion, diced
2 garlic cloves, minced
2 pounds pork pieces, cut into 1-inch chunks
1 28-ounce can whole tomatoes
1 4-ounce can chopped green chilies, drained
1/2 cup water
2 teaspoons brown sugar
Salt
1/2 cup all-purpose flour
1/2 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons double-acting baking powder
1/3 cup milk
1 egg
Directions:
In a large skillet over medium heat, sauté onion and garlic until tender in 2 tablespoons olive oil. Using a slotted spoon, remove onion mixture and set aside. In the drippings remaining in pan, sauté pork chunks over medium to high heat until well browned. Return onion mixture to pan. Stir in tomatoes (with juice from can), brown sugar, green chilies, water and 3/4 teaspoon salt. Bring to a boil, stirring to loosen brown bits from bottom of skillet. Spoon pork mixture into a deep 2 1/2-quart casserole dish. Cover casserole and bake at 350°F for 1 hour. Corn-bread topping: 5 minutes before pork is done, prepare topping. Combine flour, cornmeal, sugar, baking powder, and 1/4 teaspoon salt in a medium bowl. Whisk in milk, egg, and 2 tablespoons olive oil just until blended. Remove casserole from oven. Pour off or skim excess fat from liquid in casserole. Spread corn-bread batter evenly over top of pork mixture in casserole. Bake for 20 minutes or until golden and toothpick inserted into corn bread comes out clean. Serve immediately. 8 servings.
Good Ol' Grilled Pork Chops
Submitted by:1up4down, NC.
Ingredients:
Spice Rub:
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
2 tablespoons brown sugar
4 rib pork chops, about 1 1/2-inches thick (12 ounces each)
Sauce:
2 cups Jack Daniel's Tennessee Hickory Mesquite Grilling Sauce
5 peaches (frozen peaches may be substituted), pitted and cubed
1/2 cup orange juice
1/3 cup brown sugar
Directions:
Preheat the grill to medium-high heat. Make the spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce. Make the sauce: In a saucepan, combine the Jack Daniel's Tennessee Hickory Mesquite Grilling Sauce with the peaches, orange juice and brown sugar. Bring the mixture to a boil, then reduce the heat and simmer until the mixture begins to thicken slightly, about 15 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl. Put the chops on the grill to cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness. Serve the chops hot with extra sauce on the side.
Grilled Caribbean Pork Tenderloin
Submitted by: Barry Shapiro, FL.
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 Tbsp. fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 Tbsp. Serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Directions:
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator. Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise. Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes).
El Paso Pork Tenderloin
Submitted by: Nina McCain, TX.
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
2 cloves garlic, crushed
1 tablespoon olive
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. 4 servings.
Margarita Glazed Pork Chops
Submitted by: hhpease, CT.
Ingredients:
1/3 C. orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 T. tequila or lime juice
1 tsp. grated fresh ginger or 1/2 tsp. ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 lb. total or use a pork tenderloin)
Snipped fresh cilantro
Lime and orange wedges (optional)
Directions:
For glaze, stir together the orange marmalade, jalapeno, tequila or lime juice and ginger in a small mixing bowl. Trim fat from the pork chops. For a charcoal grill, place the chops on the grill rack directly over medium coals. Grill, uncovered, for 12 to 15 minutes or until juices run clear, turning chops once and frequently brushing with glaze during the last 5 minutes of grilling. For a gas grill, preheat grill. Reduce heat to medium. Place the chops on the grill rack, cover and grill as above. To serve, sprinkle with cilantro. If desired, garnish with lime and orange wedges. Yield: 4 servings
Honey-Herb Pork
Submitted by: Shannon Robinson, Ky.
Ingredients:
1 cup beer or ginger ale
1/2 cup prepared mustard
1/2 cup honey
2 tablespoons canola oil
2 tablespoons onion powder
1-1/2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
Directions:
In a small bowl, combine the first nine ingredients. Pour 1 cup marinade into a large re-sealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. Coat grill rack with nonstick cooking spray before preparing the grill for indirect heat. Drain and discard marinade from pork. Grill, covered, over indirect medium heat for 25-30 minutes or until a meat thermometer reads 160°, basting occasionally with reserved marinade. Let stand for 10 minutes before slicing. Serve with any remaining marinade if desired. Yield: 6 servings.
FatBoy’s Sweet Bourbon Salmon
Ingredients:
2 - 8 oz salmon fillets
2 tsp chopped chives
1 cup bourbon
1/4 cup pineapple juice
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/4 tsp salt
1/4 tsp black pepper
1/8 tsp garlic powder
1/2 olive oil
Directions:
Combine pineapple juice, brown sugar, bourbon, soy sauce, pepper and garlic powder in a bowl. Stir to dissolve sugar. Add the oil. Remove any skin on salmon fillets. Put fillets in baking dish and pour marinade over and let sit in the fridge for one hour or longer. The longer it can sit the more the marinade seeps into the fillets. Now you can put this on the grill or cook it on the stove top on medium heat. 5-7 minutes per side or until the fillet is cooked to your desire. Brush the marinade over the filets as they are cooking. Arrange the fillets on a plate and sprinkle with the chopped chives. Service with a brown rice and salad.
Bourbon-Glazed Salmon
Submitted by: Capt’n Crusty, FL.
Ingredients:
3 tablespoons brown sugar
3 tablespoons bourbon
2 tablespoons low-sodium soy sauce
1 tablespoon grated peeled fresh ginger
1 tablespoon fresh lime juice
3 garlic cloves, minced
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless salmon fillets
Cooking spray
1/4 cup thinly sliced green onions
1 tablespoon sesame seeds, toasted
Directions:
Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
Salt-Baked Salmon with Fennel, Capers and Orange
Submitted by: Capt’n Ron, RI.
Yield: 4
Ingredients:
2 center cut salmon fillets (3/4 pound each), with skin
Freshly ground white pepper
3 large strips of orange zest
1 large fennel bulb halved, cored and very thinly sliced, 1 cup feathery tops reserved
6 cups kosher salt
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 tablespoons pure olive oil
Table salt
1 tablespoon capers, rinsed
Directions:
Preheat the oven to 500°. Set 1 salmon fillet, skin side down, on a work surface and season with white pepper. Arrange the orange zest on the salmon and top with half of the fennel tops. Cover with the second salmon fillet, skin side up. Pack the remaining fennel tops on the sides of the salmon so that there's no exposed flesh. Tie the fillets together with kitchen string. 2. Spread the kosher salt in a large roasting pan in an even layer and bake for 15 minutes. Carefully spread 1 cup of the hot salt in the bottom of a large loaf pan that is at least 5 inches wide. Set the salmon in the pan and pour the remaining salt over and around the fish. Gently pack the salt and bake the salmon for 45 minutes. 3. Meanwhile, in a shallow bowl, combine the orange and lemon juices with the olive oil. Season lightly with table salt and white pepper. Add the sliced fennel and the capers, toss and let stand at room temperature for 30 minutes. 4. Scrape the salt off the top of the salmon. Using the string, gently lift the salmon from the pan and set it on a work surface. Scrape the salt from the sides and remove the string. Using a spatula, lift the top fillet and transfer it to a plate, skin side down. Discard the fennel tops and orange zest and cut each fish fillet in half. Lift the salmon from the skin, leaving behind the salt, and transfer to plates. Spoon the fennel salad on top and serve.
Baked Chicken Parmesan
Submitted by: Mickey Ryan, Ill.
Ingredients:
5 Tbsp. melted unsalted butter
1 Tbsp. Dijon or dry mustard
3/4 cup dried bread crumbs
1/2 cup freshly grated Parmesan cheese
2 Tbsp. chopped fresh parsley
1 tsp. dried basil
8 Chicken thighs, or 3 whole chicken breasts, bone in, split.
Directions:
Preheat the oven to 400 degrees. Lightly grease a 9" x 15" baking dish.
In a shallow bowl, combine the butter with the mustard. In another shallow bowl, blend together the bread crumbs, cheese, parsley, and basil. Dip the chicken pieces first into the mustard mixture, and then coat with the bread crumb mixture. Place skin side up in the baking dish. Bake, uncovered for 45 minutes. Serves 6.
Seafood Ecstasy
Submitted by: Captn’n Rob, FL.
Servings: 6-8
Ingredients:
1 lb peeled jumbo shrimp (16-20 to the lb)
3 doz. black mussels, scrubbed clean
2 large cloves of garlic, pureed
12 large tomatoes, diced
2 cups shrimp or lobster stock
Fresh basil and oregano, to taste
Salt and pepper, to taste
1 cup dry white wine
2 lbs linguine
Directions:
Sauté the diced tomatoes and pureed garlic in olive oil for 5 minutes; add the herbs and the stock. Let this reduce for 10 minutes and then add the wine and seafood. Simmer until the mussels pop open, then remove the seafood and keep it warm. Arrange the linguine in pasta bowls. Ladle the sauce on and arrange the seafood on top. Garnish with fresh chopped basil and Parmesan cheese, then enjoy with good Italian bread and a glass of wine.
Linguine with Bacon and Parmesan Cheese
Submitted by: Lynn Bonafede, Ct.
Ingredients:
3 slices bacon
1/4 cup Parmesan cheese
2 eggs
2 cloves of fresh garlic, chopped fine
linguine noodles, enough for 4 servings
Directions:
Boil noodles until al dente. Cut bacon into small pieces and fry until crisp and golden brown. Remove from oil and place on paper towels to blot excess oil. Pour off at least half of the bacon drippings. Gently sauté the garlic over a low flame in the remaining oil, being careful not to brown or burn it. Toss noodles in the pan with the garlic and return the bacon to the pan, add the Parmesan cheese and continue to toss over a very low flame. Remove from heat. Beat the eggs completely and pour over the pasta mixture. Continue to toss until everything is well combined. When combined with the Parmesan cheese, the eggs will create a creamy, thick kind of sauce. Use pasta water to loosen if the dish becomes too stiff.
Pasta with Apples and Cranberries
Submitted by: motormama, Ga.
Ingredients:
8 ounces wide egg noodles
2 teaspoons margarine
1/2 pound turkey ham, un-sliced, cut into 1/2 inch cubes
1 bunch green onion, whites and some greens, chopped
2 granny smith or Macintosh apples, cut into slices, then into 1/2 inch pieces
1/4 teaspoon nutmeg
1/2 cup frozen apple juice concentrate, thawed
1 cup half and half
1 cup sharp Cheddar cheese, grated
2 tablespoons chives
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup dried cranberries
Directions:
Cook pasta according to package directions, drain. Meanwhile, melt margarine in large skillet and cook ham. Remove to a plate when done. Add onion to skillet; cook over medium high heat for 3 minutes. Add apples and cook until apples are golden. Transfer apples and onions to plate. Add nutmeg, apple juice, and half and half to skillet. Sauce may look curdled, but continue to cook for 5 minutes or until reduced by 1/3. Add cheddar and chives, stir until cheese is melted. Season with salt, pepper, and cranberries. Add sauce to pasta and toss to coat. Add ham, apples and onions. Serves 6 to 8.
Tex Mex Lasagne
Submitted by: Randy Fletcher, Az.
Ingredients:
1 pound lean ground sirloin
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped green bell pepper
1 14 1/2 ounce can tomatoes, crushed
1 14 1/2 ounce can enchilada sauce, divided
salt and pepper to taste
4 slices light American cheese
1 cup low fat cottage cheese
1 egg white, beaten
6 medium flour tortillas, cut into thirds
Directions:
Combine ground sirloin with first four ingredients in pan, cooking over medium heat. Drain any fat. Add tomatoes, 2/3 of the can of enchilada sauce, and salt and pepper to taste. Bring to boil; reduce heat and simmer for 10 minutes. Meanwhile, combine both cheeses and egg white in food processor until blended and American cheese is in pieces; set aside. In frying pan coated with no stick cooking spray, heat remaining enchilada sauce a little at a time and fry flour tortillas until all have been done. Spoon one third meat mixture into a 12 x 8 x 2 baking dish. Spoon half cheese mixture over meat. Top with half of tortillas. Repeat layers ending with meat. Bake at 350F for 25 minutes. Let stand for 5 minutes before cutting.
Desserts by Melody:
Candy Bar Pie
Submitted by: Krissy Wells, NH.
Ingredients:
1 1/4 cups cold milk
2 (3.9 ounce) packages JELL-O Chocolate Flavor or Vanilla Flavor Instant Pudding & Pie Filling Mix
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
4 (1.5 ounce) bars chocolate candy, cut into 1/4-inch pieces, divided
1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 inch)
Directions:
Beat milk, pudding mixes and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.) Reserve 1/4 cup of the candy bar pieces; stir remaining pieces into pudding mixture. Spoon into crust. Spread remaining whipped topping over pudding mixture; sprinkle with remaining candy pieces. Serve immediately or refrigerate until ready to serve.
Tropics Pie
Submitted by: Jill Broncatto, OH.
Ingredients:
1 (8 ounce) can crushed pineapple, with juice
1 cup sugar
1 cup light corn syrup
2 1/2 tablespoons all-purpose flour
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
1/2 cup chopped maraschino cherries
3 eggs, beaten
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
1/4 cup butter, melted
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by one, mix in the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling mixture into the crust. Drizzle the pie with the melted butter. Bake loosely covered with foil for 30 minutes in the preheated oven. I like to sit my pie on a cookie sheet or something in case of spillage. Remove foil, and continue baking 30 minutes. Cool, and chill 2 to 3 hours in the refrigerator before serving.
January Snow Pie
Submitted by: Willie McQueen, Ky.
Ingredients:
1 cup all-purpose flour
1/2 cup toasted and chopped almonds
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
2 egg whites
1/4 cup white sugar
1/2 gallon raspberry ice cream, softened
1/4 cup raspberry syrup
Directions:
In a medium bowl combine flour, almonds, brown sugar, and cinnamon. Mix well, then add melted butter or margarine. Stir thoroughly, then press mixture into a 9-inch pie pan. Bake crust in preheated 350 degree F (175 degree C) oven for 8 to 10 minutes. Remove and cool completely. Preheat broiler. In a small mixing bowl beat egg whites until frothy. Add white sugar one tablespoon at a time, beating constantly until stiff peaks form. Spread softened ice cream into cooled pie shell. Cover completely with meringue. Brown meringue in preheated broiler just until meringue begins to turn golden. Watch very closely! Pour just enough raspberry syrup onto each serving plate to thinly coat the bottom of plate. Place a slice of pie on each plate and serve immediately.
Almond Mocha Pie
Submitted by: Bam, Bam Alyssa, Ms.
Ingredients:
1 teaspoon instant coffee granules
2 tablespoons boiling water
1 (7 ounce) bar milk chocolate candy bar with almonds
1 (8 ounce) container frozen whipped topping, thawed
1 (9 inch) pastry shell, baked
Chocolate curls and additional whipped topping (optional)
Directions:
In a small bowl, dissolve coffee in boiling water; set aside. In a microwave or saucepan, melt the candy bar; cool slightly. Fold in half of the whipped topping. Fold in coffee and remaining whipped topping. Pour into pastry shell; freeze. Remove from the freezer 15 minutes before serving. Garnish with chocolate curls and additional whipped topping if desired.
Andy’s Pie
Submitted by: Andrea Iozzo, Ct.
Ingredients:
1 cup white sugar
1 cup packed brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 eggs, beaten
2 cups milk
1 tablespoon melted butter
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F (175 degrees C). Beat all ingredients together very well and pour into a 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature.
Bisquick Brownies
Submitted by: Tammy Ford, Tn.
Ingredients:
3/4 cup brown sugar, packed
1 egg
1 tablespoon water
1 1/3 cups Bisquick
2 Baby Ruth candy bars, chopped
Directions:
Beat brown sugar, egg and water until blended. Mix in Bisquick and candy bars. Spread in a lightly greased 8-inch square pan. Bake about 20 minutes at 375 degrees F. Cut into squares while still slightly warm. Do not over bake. A slight impression should remain when touched.
Bourbon Brownies
Submitted by: Judy Coffey, Ky.
Ingredients:
1 box family size brownie mix
1/2 cup chopped pecans (optional)
1/2 cup soft butter
1/3 cup plus 3 tablespoons bourbon
2 cups confectioners' sugar
Directions:
Make brownie mix, cutting baking time by 5 minutes. Bake and cool. Brush with 1/3 cup bourbon over top. Cool in refrigerator. Cream together butter, sugar and 3 tablespoons bourbon. Spread over brownies.
Cheerios Peanut Butter Cookies
Submitted by: Jennie O’Donald, NC.
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. Makes approximately 35 cookies.
Milky Way Dream Bars
Submitted by: Danielle Mitchell, FL.
Ingredients:
24 Milky Way Miniatures
16 full sheet graham crackers, crushed
(1 3/4 cups crushed)
1/2 cup granulated sugar
1/4 teaspoon cinnamon (optional)
1/2 cup (1 stick) melted butter
Directions:
Heat oven to 350 degrees F. Combine crushed graham crackers, sugar, cinnamon and melted butter and blend well. Press half of graham cracker mixture into a 9-inch square or round pan.
Slice Milky Way miniatures into thin slices and layer over graham cracker crust. Sprinkle evenly with remaining graham cracker crumb mixture. Bake for approximately 10 to 15 minutes or until lightly browned. Cool completely. Cut into squares.
Milky Way Krispies Bars
Submitted by: Danielle Mitchell, FL.
Ingredients:
1 stick (1/2 cup) butter
4 regular size Milky Way bars, chopped
3 cups Rice Krispies
1/4 cup butter
1 cup semisweet chocolate chips
Directions:
Melt 1 stick butter and candy bars together in microwave. Stir until smooth, then stir in Rice Krispies. Spread in a buttered 9 x 13-inch pan. In a saucepan over low heat, melt together the 1/4 cup butter and chocolate chips. Spread over Rice Krispies layer in pan. Cut these small as they are very rich.
Moon Pie Brownies
Submitted by: Sharon Butler, TN.
Ingredients:
3 Moon Pies (any flavor)
1 box brownie mix
Directions:
Spray the bottom of a 13 x 9-inch glass baking dish with nonstick cooking spray. Line the bottom of the dish with chopped Moon Pies. Prepare brownie batter as directed on box. Pour brownie mix on top of the Moon Pies. Bake according to brownie mix directions.
Unbelievable Key Lime Pie
Submitted by: Woody Smith, FL.
Ingredients:
1 graham cracker pie shell
1 can sweetened condensed milk
1 envelope lemon-lime Kool-Aid
1 (8 ounce) container Cool Whip, thawed
Directions:
Dissolve Kool-Aid in the milk. Fold in the whipped topping. Spoon in crust. Place in the refrigerator overnight or for 6-8 hours.
Whipped Kahlua Pie
Submitted by: Woody Smith, FL.
Ingredients:
1 chocolate cookie crust
1 quart coffee ice cream
2 cups Cool Whip, thawed
1/3 cup Kahlua
4 Heath candy bars, crushed
Directions:
Soften ice cream a bit and fold in Cool Whip, Kahlua and 3 of the crushed candy bars. Put mixture in pie shell. Sprinkle with remaining crushed candy bar.
Three Musketeers Fried Pies
Submitted by: Lisa Franks, FL.
Ingredients:
1 can (10-count) biscuits
1 large Three Musketeers bar
Powdered sugar (optional)
Directions:
Roll each biscuit out flat. Cut candy bar into 10 wedges. Lay one wedge in middle of each biscuit and fold over. Crimp edges together and deep fry until golden brown. Can be eaten plain or rolled in powdered sugar.
Mountain Dew Apple Cobbler
Submitted by: Alice Fenn, Del.
Ingredients:
2 Granny Smith Apples, peeled and cut
into 8 sections each
2 cans crescent rolls (1 can for each apple)
1 cup (2 sticks) real butter (not margarine)
1 1/2 cups granulated sugar
1 1/2 cups Mountain Dew
Directions:
Heat oven to 350 degrees F. Wrap each 1/8 apple section in crescent roll dough. Place in lightly greased baking dish. Melt butter and mix with sugar; spread over apples. Pour Mountain Dew over apples. DO NOT STIR. Sprinkle with cinnamon and chopped nuts. Bake uncovered for approximately 45 minutes. Serve with ice cream or whipped cream.
Baby Ruth Pie
Submitted by: Alice Fenn, Del.
Ingredients:
18 chocolate crème-filled sandwich cookies,
crushed (about 1 1/2 cups total)
3 tablespoons butter or margarine, melted
2 pints chocolate ice cream, slightly softened
3 (2.1 ounce) Baby Ruth candy bars (or other favorite candy bars), finely chopped
1 cup miniature marshmallows
Directions:
Hot fudge or chocolate topping, in a jar or homemade, heated slightly in microwave, if necessary, for drizzling. In a small bowl, mix together crushed cookies and butter. Press onto bottom of 9-inch pie plate; freeze 5 minutes. Combine ice cream, chopped candy and marshmallows in large bowl; spoon into prepared crust. Freeze about 1 hour or until firm. Drizzle with fudge sauce before serving.
Makes 6 to 8 servings.
Creamy Cappuccino Pie
Submitted by: Annemarie Carlton, OH.
Ingredients:
1 (9-inch) chocolate graham cracker pie crust
4 cups frozen vanilla yogurt, softened slightly
2 tablespoons confectioners' sugar
2 tablespoons espresso granules
1 tablespoon warm water
Directions:
Combine frozen yogurt, sugar, water and espresso granules in a food processor and process for several seconds until mixed well. Spread into piecrust and freeze for at least 1 hour before serving. The espresso granules are what you use to make instant espresso, just like instant coffee granules.
Melody’s Black Forest Cheesecake Delight
Ingredients:
1 cup Chocolate Wafer Crumbs
3 tablespoon Margarine -- Melted
16 ounces Cream Cheese Softened
2/3 cup Sugar
2 each Large Eggs
6 ounces Semi-sweet Chocolate Chips *
1/4 teaspoon Almond Extract
21 ounces Cherry Pie Filling (1 Cn)
Frozen Whipped Topping Thawed
* Chocolate Chips should be melted.
Directions:
Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
Enjoy and Happy New Year!!
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.chef-fatboy.com
to buy my biker cook books and hot sauces!
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