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Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking!
This year we’re really excited about all the awesome Biker recipes we’ve been getting along with all the great comments, you make us feel loved!! Speaking of love, we just love cooking and eating, we try as many of these recipes as we can and afford to do and ya know, there’s a lot of great food out there, we hope you enjoy them too. In keep with all the excitement, checkout this Months recipes to celebrate Cinco De Mayo but just wait until June and July recipes come out, man your in for a treat and speaking of treats, leave room for Dessert!! Melody has a sweet treat for you too!! Happy eating!! Happy Cinco De Mayo!
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 you’ll be glad you did and so will we!
Ride safe and always EAT WELL!
Chef Fat Boy, Melody and Family
Recipes
Cinco De Mayo Pork Chops
Submitted by: Ray “Obiwan” Konopka, Fl.
Ingredients:
1/2 teaspoon salt
1 whole minced garlic cloves
6 (4 ounce) pork chops, boneless
1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons lime juice
1 cup chicken broth
1/2 teaspoon ground ginger
2 tablespoons dark rum
Directions:
Combine all ingredients and marinate in the refrigerator for 4 to 24 hours. Remove chops and discard leftover marinade. Grill chops quickly over for 10-12 minutes, turning once to brown both sides. Serves 6.
Margarita-Glazed Pork Chops
Submitted by: sweetdaddybob, Fl.
Ingredients:
1/3 cup orange marmalade
1 jalapeno pepper, seeded and finely chopped
2 tablespoons tequila or lime juice
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
4 boneless pork loin chops, cut 1-inch thick (about 1 1/2 pounds total)
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 till 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. make: 4 servings
Margarita Pork Kabobs
Submitted by: sweetdaddybob, Fl.
Ingredients:
1 cup margarita drink mix or 1 cup lime juice, 4 teaspoons sugar and 1/2 teaspoon salt
1 teaspoon ground coriander
1 clove garlic, minced
1 pound pork tenderloin, cut into 1-inch cubes
2 tablespoons margarine, melted
1 tablespoon minced fresh parsley
2 teaspoons lime juice
1/8 teaspoon sugar
1 large green or red bell pepper, cut into 1-inch cubes
2 ears corn, cut into 8 pieces
Directions:
For marinade, combine margarita mix, coriander and garlic in small bowl. Place pork cubes in large re-sealable plastic food storage bag; pour marinade over pork. Close bag securely; turn to coat. Marinate for at least 30 minutes. Combine margarine, parsley, lime juice and sugar in small bowl; set aside. Thread pork cubes onto four skewers, alternating with pieces of bell pepper and corn. (If using bamboo skewers, soak in water 20 to 30 minutes before using to prevent them from burning.) Grill over hot coals for 15 to 20 minutes or until barely pink in center, basting with margarine mixture and turning frequently. Makes 4 servings
Green Chile Cilantro Rice
Submitted by: John “Woody” Smith, Fl.
Ingredients:
1 tbsp vegetable oil
1 small onion, finely chopped
1 tsp salt
1/4 cup finely chopped red pepper
1 large jalapeno, chopped, including seeds
1 cup chopped fresh cilantro
1-cup rice
1/4 cup sour cream
1 1/2-cup water
Directions:
Heat oil, sauce onions until golden. Stir in remaining ingredients, bring to boil; reduce heat to low, cook covered until water is absorbed, approximately 20 minutes; let stand, covered, 5 minutes, fluff with fork.
Grilled Cinco De Mayo Pork Tenderloin
Submitted by: hogwildcook, 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 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB 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).
Sirloin with Butter Sauce
Submitted by: Jack “Black Jack” Travares, Fl.
Ingredients:
1 (1 1/2 pound) boneless sirloin steak
4 tablespoons butter
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh cilantro or parsley
1/4 cup Worcestershire sauce
Directions:
Score fat around edge of sirloin. Place on broiler pan and broil 4 to 5 inches from the heat for 5 minutes on each side for rare. For well done, 10 minutes each side. Just as you place the sirloin to broil, put butter into a small saucepan or heavy skillet over medium heat. When butter is melted, add the lemon juice, parsley and Worcestershire sauce. Simmer until the sauce is a golden brown. When sirloin is cooked to your liking, remove from heat. Place on cutting board that has a sauce well. Spoon sauce over. Let stand 3 to 5 minutes. Cut into 1/4-inch thick slices. Spoon sauce over slices again. Sprinkle with more chopped cilantro or parsley. Serve immediately.
Steaks with Garlic-Ginger Baste
Submitted by: Darrel Shannon, Ca.
Ingredients:
2/3 cup sweet and tangy steak sauce
1/4 cup vegetable oil
1 tablespoon minced, peeled gingerroot or 1/2 teaspoon ground ginger
2 cloves garlic, minced
4 (10 ounce) boneless strip steaks
Directions:
Mix steak sauce, oil, ginger and garlic until well blended. Reserve 1/2 cup of the sauce mixture. Brush both sides of steaks with remaining mixture. Place on grill over medium coals. Grill 4 to 6 minutes on each side or until internal temperature reaches 140 to 150 degrees F for medium. Serve with reserved sauce mixture. Makes 4 servings.
Spicy Mexican Glazed Chicken
Submitted by: Lou Briggs, UT.
Ingredients:
Glaze
1/2 cup chili sauce
2 tablespoons brown sugar
2 tablespoons lime juice
1 teaspoon hot pepper sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
Chicken
1 frying chicken, about 3 1/2 pounds, cut in 8 pcs
Directions:
Heat grill. In small saucepan, combine all glaze ingredients. Bring to a boil, stirring occasionally. Remove from heat. When ready to grill, place chicken skin side down on gas grill low heat or on charcoal grill 4 - 6 inches from medium coals. cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil; serve as sauce with chicken. Oven and Broiler Directions: Heat oven to 350F. Prepare glaze as directed above. Place chicken, skin side up, in un-greased 13x9-inch baking dish. Bake at 350° for 45-60 minutes or until chicken is fork tender and juices run clear. Transfer chicken, skin side up, to broiler pan. Broil 4 to 6 inches from heat for 2 to 4 minutes, brushing frequently with glaze. Bring any remaining glaze to a boil; serve as sauce with chicken.
Citrus Sage Chicken
Submitted by: Randy Dance, Fl.
Ingredients:
2 large oranges
2 large lemons
1/4 cup chopped fresh sage leaves
2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon coarsely ground black pepper
2 chickens, 3 1/2 pounds each, each cut into 8 pieces, skin removed
fresh sage leaves for garnish
Directions:
Grate 1 tablespoon peel and squeeze 3 tablespoons juice from oranges. Grate 1 tablespoon peel and squeeze 3 tablespoons juice from lemons. In large bowl, with wire whisk or fork, combine orange and lemon peels, orange and lemon juices, chopped sage, olive oil, salt, and pepper. Add chicken, turning to coat. Cover and refrigerate 2 hours, turning pieces 3 or 4 times. Place chicken, meat side down, on grill over medium heat. Cook chicken 20 minutes. Turn chicken and cook 10 to 15 minutes longer until juices run clear when chicken is pierced with tip of knife. Place chicken in large serving dish; garnish with sage leaves.
Margarita Chicken
Submitted by: bingbarr, Ca.
Ingredients:
1/2 cup nonalcoholic margarita mix
3 tablespoons lime juice
1 clove garlic crushed
3 pounds cut-up broiler-flyer chicken
to 3 1/2 pounds
1 teaspoon coarse salt
Directions:
Mix margarita mix, lime juice and garlic in re-sealable heavy-duty plastic food-storage bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate, turning bag occasionally, at least 1 hour but no longer than 24 hours. Remove chicken from marinade; reserve marinade. Heat coals or gas grill. Place chicken, skin sides up, on grill. Brush with marinade; sprinkle with 1/2 teaspoon of the salt. Cover and grill 5 to 6 inches from medium heat 15 minutes; turn chicken. Brush with remaining marinade; sprinkle with remaining 1/2 tea-spoon salt. Cover and grill 20 to 40 minutes longer, turning occasionally, until juice of chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.
Desserts from Melody:
Melody’s Kahlua Black Pie
Ingredients:
1 c oreo cookie crumbs (app 14)
2 Tbsp. butter, melted
24 marshmallows, large
1/2 c milk, cold
1/8 tsp. salt
3 oz kahlua
1 c whipping cream
1 Baker's solid semi-sweet
Dark Semi-sweet chocolate for curls (optional)
Directions:
Combine cookie crumbs and butter in and 8-inch pie pan. Mix well and press firmly in an even layer over bottom and sides of pan to form a crust. Place in freezer until firm. Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua. Beat cream stiff and fold into marshmallow mixture. Chill about 30 minutes, until mixture holds ripples when stirred lightly. Turn into chilled cookie shell and freeze firm. Before serving, arrange a circle of chocolate curls in the center (optional) and cut into wedges.
Kahlua Marbled Cheesecake
Submitted by: pumpup. NM.
Ingredients:
3/4 c Gingersnap crumbs
3/4 c Graham cracker crumbs
1/4 c Powdered sugar
1/4 c Melted unsalted butter
2 pk 8 oz. cream cheese, softened
1 c Granulated sugar
4 Eggs
1 can (1 pound) pumpkin
1/2 tsp. Ground cinnamon
1/4 tsp. Ground ginger
1/4 tsp. Ground nutmeg
1/2 c Kahlua
Directions:
In a bowl, combine gingersnap and graham cracker crumbs with powdered sugar and butter. Toss to combine. Spread evenly onto bottom of 8-inch springform pan. Bake at 350 degrees F 5 minutes. Cool. In mixer bowl, beat cream cheese until smooth. Gradually add granulated sugar and beat until light. Add eggs, one at a time, beating until well after each addition. Transfer 1 cup mixture to seperate bowl and blend in pumpkin, cinnamon, ginger, nutmeg and Kahlua. Pour half of pumpkin mixture into prepared crust. Top with half of cream cheese mixture. Repeat layers using remaining pumpkin and cream cheese mixtures. Using table knife, cut through layers with uplifting motion in four to five places to create marbled effect. Place on baking sheet and bake at 350 degrees F for 45 minutes. Without opening oven door, let cake stand in turned off oven 1 hour. Remove from oven and cool, then chill. Remove from pan.
Kahlua Cookies
Makes 3 dozen.
Submitted by: Marci Downson, Tx.
Ingredients:
2 eggs
2 teaspoons instant coffee crystals
2 tablespoons Kahlua
1 cup butter or margarine, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups semisweet chocolate chips
Directions:
Heat oven to 300 degrees F (150 degrees C). In a small bowl, dissolve instant coffee crystals into the Kahlua; set aside. In a large bowl, cream together the butter and sugars. Gradually add eggs and coffee mixture while mixing. Sift together the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, stir in the chocolate chips. Drop dough by rounded tablespoonfuls onto a cookie sheet. Cookies should be at least 2 inches apart. Bake for 23 to 25 minutes. Immediately transfer cookies to cooling rack after baking. These keep well at room temperature or refrigerated.
Lime Cheesecake
Submitted by: Alexis LaGassie, Az.
Ingredients:
1-1/4 cups Graham Cracker Crumbs
2 tablespoon Sugar
1/4 cup Butter or margarine -- melted
1 teaspoon Grated Lime Rind
3 packages Softened Cream Cheese (8 oz)
3/4 cup Sugar
3 each Eggs
1 tablespoon Grated lime rind
1/4 cup Key Lime Juice
1 teaspoon Vanilla Extract
2 cups Sour Cream
3 tablespoon Sugar
1 each Fresh Strawberries (Optional
1 each Lime slices (Optional)
Directions:
Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake.
Loco Pie
Submitted by: Patty Manke, Fl.
Ingredients:
1/4 cup granulated sugar
2 large eggs, lightly beaten
1/2 cup evaporated milk
1/2 cup milk
8 1/2 ounces cream of coconut
1/2 cup coconut flakes
1 graham cracker crumb pie crust
Directions:
Combine first 5 ingredients; stir in coconut. Pour into prepared crust. Bake at 350 degrees F for 50 to 55 minutes. Makes: 10 servings.
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.chef-fatboy.com
to buy my biker cook books!
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