|
Greetings and welcome, to Inter-Bikes International Cafe where the food is always cooking!
Happy 4th of July to everyone and welcome to Inter-Bikes International Cafe where the food is always cooking! Ok! It’s the official start of Summer and you wondering what to make for your outing or picnic, well you might want to checkout this Months recipes for a few ideas, to see what others are making and enjoying during the Summer Months, hey! You might find a new favorite or changes a few items and come up with a new and excite touch to an old favorite, but whatever the case, leave room for Melody’s Desserts, I always do!! Yummy and think LOW Calorie!! HA!
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
Salad Recipes:
Deviled Eggs
Submitted by: Fran Wilson, FL.
Ingredients:
12 eggs
1 (4.5 ounce) can deviled ham
1 tablespoon spicy brown mustard
1/4 cup mayonnaise
1 pinch black pepper
24 slices black olives
Paprika for sprinkling
Directions:
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs in half lengthwise, place the yolks into a mixing bowl, and set the whites aside. Mash the yolks with the deviled ham, mustard, mayonnaise, and black pepper. Spoon or pipe filling into egg white halves. Garnish each deviled egg with an olive slice, then sprinkle with paprika.
Perfect Deviled Eggs
Submitted by: megamama, VT.
Ingredients:
8 eggs
1/3 cup mayonnaise
2 tablespoons Worcestershire sauce
2 tablespoons cream-style horseradish sauce
1 drop hot pepper sauce, or to taste
salt and pepper to taste
1 teaspoon dried parsley flakes, for garnish
1 teaspoon paprika, for garnish
Directions:
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain the hot water and cool the eggs under cold running water in the sink; peel the cooled eggs. Cut the chilled eggs in half lengthwise. Place the yolks into a mixing bowl and set the whites aside. Mash the yolks with a fork until smooth; stir in the mayonnaise, Worcestershire sauce, horseradish sauce, hot sauce, salt, and pepper. Spoon the yolk mixture into a heavy plastic bag; snip a corner off the bag to create a 1/2-inch opening. Pipe the yolks into the egg white halves. Sprinkle with parsley and paprika to garnish.
Bacon Cheddar Deviled Eggs
Submitted by: rockybabe26, NY.
Makes eggs
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Red-Chile-Spiked Deviled Eggs
Submitted by: tocool4me, VA.
Makes 24
Ingredients:
8 large eggs
1/3 cup Hellmann's® or Best Foods® Real Mayonnaise
1 green onion, finely chopped
2 tablespoons finely chopped pickled jalapeno pepper OR dill pickle
2 tablespoons chopped fresh cilantro
2 teaspoons hot pepper sauce
1 1/2 teaspoons ancho chile powder
Directions:
Arrange eggs in 2-quart saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat and let stand covered 15 minutes; drain. Cover eggs with cold water and let stand an additional 5 minutes; drain. Meanwhile, combine remaining ingredients in medium bowl with wire whisk. Season, if desired, with salt and black pepper. Peel eggs. Slice eggs in half lengthwise and carefully remove yolks. Mash yolks with mayonnaise mixture until smooth. Spoon mixture into egg whites. Sprinkle, if desired, with additional chili powder and top with cilantro. 6
Bacon And Egg Salad
Submitted by: geotrx13, Me.
Ingredients:
1 head iceberg lettuce
6 strips bacon
4 eggs hard cooked
1 cup salad dressing
1/4 cup dairy sour cream
2 tablespoons finely chopped green onion
1 teaspoon prepared mustard
Directions:
Wash and drain lettuce. Cook bacon until crisp: drain. Break into medium pieces. Peel eggs. Slice half of the eggs and coarsely chop the remaining eggs. Combine coarsely chopped eggs, salad dressing, sour cream, onion and mustard. When ready to serve break lettuce in to bite-size pieces. Layer in chilled salad bowl with crisp bacon and sliced eggs. Toss with dressing and serve at once. Serves 6.
Bacon Horseradish Egg Salad
Submitted by: Regina P. UK.
Ingredients:
12 hard cooked eggs, chopped up
6 ribs celery, chopped
6 green onions, chopped
1 cup mayonnaise
3 tablespoons horseradish, drained
6 slices bacon, cooked and crumbled
Salt and pepper to taste
Directions:
Mix mayo and horseradish together. Mix eggs, celery, onions, and bacon together. Gently fold in mayo mixture. Season with salt and pepper. Serves 4.
Egg and Pasta Salad
Submitted by: Eva W, Ct.
Ingredients:
1 cup (8 oz.) reduced-fat sour cream
1 can (4 oz.) diced green chilies
1 teaspoon ground cumin
9 lasagna noodles, cooked and drained
1 can (12 oz.) Mexican-style whole kernel corn, drained*
4 cups shredded lettuce
1 jar (16 oz.) salsa, divided
12 hard-cooked eggs, sliced, divided
1 cup (4 oz.) shredded reduced-fat Monterey Jack cheese, divided
Directions:
In small bowl, stir together sour cream, chilies and cumin until well blended. Place 3 of the noodles across bottom of 13 x 9 x 2-inch baking dish. Over noodles, evenly layer 1/2 cup of the corn and 1 1/3 cups of the lettuce. Dollop with 3/4 cup of the salsa. Evenly layer with slices from 5 of the eggs and sprinkle with 1/3 cup of the cheese. Repeat layers substituting sour cream mixture for salsa. Repeat layers again with remaining ingredients using 3/4 cup of the salsa and remaining 2 eggs. Dollop with 1/4 cup salsa. Cover and chill to blend flavors. To serve, cut into squares. Serve a portion of all layers. *Substitute 1 1/2 cups cooked and drained fresh corn kernels (about 3 medium ears) and 2 tablespoons each finely chopped sweet red and green pepper, if desired. serves 8
Best Cabbage Coleslaw
Submitted by: Toni Darski, NY.
Ingredients:
1 medium head cabbage, shredded
1 large red onion, diced
1 cup grated carrots
2 stalks celery, chopped
1 cup white sugar
1 cup white vinegar
3/4 cup vegetable oil
1 tablespoon salt
1 tablespoon dry mustard
black pepper to taste
Directions:
In a large bowl, combine cabbage, onion, carrots, and celery. Sprinkle with 1 cup sugar, and mix well. In a small saucepan, combine vinegar, oil, salt, dry mustard, and pepper. Bring to a boil. Pour hot dressing over cabbage mixture, and mix well.
Melody’s Fresh Broccoli Salad
Ingredients:
2 heads fresh broccoli
1 red onion
1/2 pound bacon
3/4 cup raisins
3/4 cup sliced almonds
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar
Directions:
Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.
Fresh Summer Corn Salad with Creamy Italian Vinaigrette
Submitted by: Ginger B, Del.
Ingredients:
1/4 cup balsamic vinegar
1/4 cup olive oil
1/4 cup Real Mayonnaise
1 clove garlic, finely chopped
3/4 teaspoon Italian seasoning
8 ears corn-on-the-cob*
1 small red onion, halved and thinly sliced
12 cherry tomatoes, quartered
1 small zucchini, finely chopped
1/4 cup chopped fresh basil leaves
Directions:
Combine vinegar, olive oil, Real Mayonnaise, garlic and Italian seasoning in small bowl with wire whisk. Season, if desired, with salt and pepper; set aside. Bring large saucepot of salted water to a boil over high heat. Add corn and cook 3 minutes; drain and cool. Remove kernels (about 4 cups) from cob with knife. Combine cooled corn, onion and 1/4 cup vinaigrette in medium bowl. Gently fold in tomatoes, zucchini and basil. Drizzle with remaining vinaigrette. Serve at room temperature.
Strawberry and Feta Salad
Submitted by: hellhog, FL.
Ingredients:
1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese
Directions:
In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
Sweet Potato Salad
Ingredients:
1 large russet potato, peeled and quartered
1 large sweet potato, peeled and quartered
1 cup corn
1 teaspoon prepared Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts
Directions:
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Recipes:
Chile Rubbed, Grilled Rib Eye Steak
Submitted by: Mel Champagne, CT.
Ingredients:
1-1/2 to 2 pounds rib eye steaks, 1 inch thick
1/2 medium lemon
2 teaspoons ground pure hot red chile
2 cloves garlic, minced or 1 teaspoon garlic granules or powdered garlic
Ground black pepper
Directions:
Trim any excess fat off the edge of the meat. To prevent curling, cut every 2 inches about 1/4 inch deep into the flesh. Prepare the outdoor grill, or preheat the broiler or stovetop grill to high. Squeeze the lemon on both sides of each steak. Combine the chile and garlic and rub half of the mixture on each side. Add several grinds of pepper to each.
Cook for 7 minutes on one side and 6 minutes on the other. Serve at once.
Scored Steak with Garlic and Rosemary
Submitted by: Ralph Canella, CT.
Use thick-cut steaks for best results. You can cook one large steak, such as a London Broil or flank steak, or single-serving steaks like strips or fillets.
Ingredients:
Steak(s) for grilling (about 1-1/2 pounds total)
Marinade:
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
3 cloves garlic
2 sprigs fresh rosemary (1 tablespoon fresh leaves)
Soy sauce
Salt and fresh ground pepper
Directions:
Combine the lemon juice, vinegar and olive oil in a shallow non-reactive pan or dish. Mince the garlic and rosemary together and set aside. Score the steak on both sides, slicing about 1/4-inch deep. Slice about 3/4-inch apart in two directions to make a diamond pattern. Place the steak in the dish and coat both sides, rubbing the marinade into all the score lines. Press the garlic mixture into the scored lines. Cover the steak and refrigerate. Marinate 1 to 4 hours, turning half-way through. Just before cooking, drizzle enough soy sauce to coat the steak surface (soy sauce helps it brown). Sprinkle with salt and fresh ground pepper. When ready to cook, prepare a grill, broiler, or grill-pan and cook the steaks accordingly over high heat. Be sure to cook the first side long enough to caramelize the surface, allowing the scored lines to take on color, then turn it over and cook the other side just until done.
Steak in Cool Java Marinade
Submitted by: Ellis Tample, NM.
Ingredients:
Makes about 1-1/2 cups marinade:
1 cup strong coffee, preferably brewed
1/2 medium onion, chunked
1/4 cup Chinese black vinegar or red wine vinegar
3 tablespoons packed dark brown sugar
2 tablespoons soy sauce
2 cloves peeled garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger (the powdered kind)
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes or to taste
Steak:
1 (2 to 3 pound) beef "London Broil," flank or top round steak
Directions:
Combine all ingredients except beef in blender or food processor. Blend or process until onion and garlic are puréed. Lightly score beef steak on both sides in a criss-cross pattern (this helps the marinade permeate more deeply). Marinate steak with coffee mixture at least 8 hours or overnight, turning occasionally.
Big Bad Ass Beef Ribs
Submitted by: bigbadmike, Co.
Ingredients:
18 beef ribs (not short ribs)
Marinade
2 cups Butch's BBQ Sauce
or your favorite brand
1/2 cup Worcestershire sauce
1/3 cup fresh lemon juice
1/4 cup Dijon mustard
2 tablespoons orange juice concentrate
2 tablespoons chopped garlic
1 tablespoon dark brown sugar
1 teaspoon powdered thyme
1/2 teaspoon salt
1 tablespoon freshly ground block pepper
1 teaspoon natural smoke flavoring
Directions:
Place the ribs in a large pan of cold water and bring to a boil. Simmer, un-covered, for 45 minutes. While the ribs are cooking, combine all the marinade ingredients in a large saucepan and bring to a boil. Simmer, stirring occasionally, for 15 minutes. Preheat the oven to 325 degrees F. Drain the ribs and arrange in 1 layer in a large roasting pan. Pour 2 cups of marinade over them, brushing it on to cover both sides. Bake for 30 to 40 minutes, until the ribs are tender. Serve with lots of napkins and a bowl of the remaining marinade on the side.
Beer-Barbecued Chicken
Submitted by: burllyjim, Ca.
Ingredients:
1 tablespoon(s) smoked paprika (see Tips & Techniques)
2 teaspoon(s) dried oregano
1 1/2 teaspoon(s) salt
1 teaspoon(s) packed dark brown sugar
1 teaspoon(s) ground cumin
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) ground chipotle chile (see Tips & Techniques)
1/2 teaspoon(s) freshly ground pepper
1 (4-pound) chicken
1 bottle(s) (12-ounce) beer, preferably pale ale or American lager, divided
Directions:
Preheat a gas grill (with all burners lit) to 400°F or build a fire in a charcoal grill and let it burn down to medium heat (about 400°F). Combine paprika, oregano, salt, brown sugar, cumin, onion powder, garlic powder, chipotle chile, and pepper in a small bowl. Remove giblets from chicken (if included) and trim any excess skin. Loosen the skin over the breast and thigh meat. Rub the spice mixture under the skin onto the breast meat and leg meat, a little on the skin and inside the cavity. Tuck wings under the body and tie the legs together with kitchen string. If using a gas grill, turn off one burner (leaving 1 to 2 burners lit, depending on your grill). If using a charcoal grill, move the coals to one side. Wearing an oven mitt, carefully place a drip pan under the grill rack on the unheated side. Place the chicken breast-side down on the rack over the pan. Pour half the beer into the cavity (it's OK if some drips out into the drip pan). Close the lid and roast undisturbed for 45 minutes. Turn the chicken breast-side up. Pour the remaining beer into the cavity. Cover and continue roasting until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165°F, 30 to 45 minutes more. Transfer the chicken to a clean cutting board; let rest for 10 minutes before removing the string and carving.
Grilled Flank Steak
Submitted by: rjrbath, Tx.
Ingredients:
1 (1 1/2 lb.) flank steak
1 c. vegetable oil
1/2 c. firmly packed brown sugar
1/2 c. soy sauce
1/4 c. red wine
1 tbsp. minced garlic
1 tbsp. minced gingerroot or 1 tsp.
ground ginger
Directions:
Trim excess fat from steak; score steak on both sides in 1 1/2 inch squares. Place steak in a large shallow dish or zip-top heavy-duty plastic bag. Combine oil and remaining ingredients, stirring well. Pour over steak. Cover or seal; marinate in refrigerator 8 hours, turning occasionally. Drain steak, reserving marinade. Grill, covered, over medium coals (300 to 400 degrees) 6 to 8 minutes on each side or to desired degree of doneness, basting twice with marinade. Discard remaining marinade. To serve, slice steak across the grain into thin slices. Yield: 6 servings. Note: Steak may be grilled ahead of time and served cold.
Grilled Meatballs
Submitted by: Neil Hudson, KY.
Ingredients:
1 lb. ground beef
1/4 c. grated Parmesan cheese
1 pkg. chopped spinach, chopped &
drained
1 mashed garlic
1 egg
1 tsp. Accent
Salt & pepper
1/2 c. cornmeal
Directions:
Mix and make into balls size of lemon. Roll in cornmeal. Well greased broiler pan, cook under broiler at 375 degrees for 15 to 20 minutes.
Grilled Chops
Submitted by:hogwildcook, FL.
Ingredients:
3/4 c. soy sauce
1/4 c. lemon juice
1 tbsp. chili sauce
1 tbsp. brown sugar
1 garlic clove, minced
6 rib or loin pork chops (about 1
1/2-inch thick)
Directions:
Combine the first five ingredients. Place chops in a glass baking dish and pour marinade over. Cover and refrigerate 3-6 hours or overnight. To cook, remove chops from marinade and grill or broil 4 inches from the heat to desired doneness. Brush occasionally with the marinade. Yield: 6 servings. These pork chops make a quick company dish. Our family enjoys them on the grill, as the simmer weather in our part of the country is hot and muggy. In the wintertime, they're wonderful prepared in the broiler.
Boo’s Baby Back Ribs
Submitted by: Bob “Boo, Boo” Raymond, Mo.
Ingredients:
4 racks pork baby back ribs, each about 1 pound
12 whole black peppercorns
2 bay leaves
10 whole star anise
2 cinnamon sticks, each 3 inches long
1/4 cup soy sauce
1 12 ounce jar plum jam
1 tablespoon grated, peeled gingerroot
1 garlic clove, crushed with garlic press
Directions:
In 8 quart saucepot, heat ribs, peppercorns, bay leaves, 4 star anise, 1 cinnamon stick and enough water to cover to boiling over high heat. Reduce heat to low; cover and simmer 50 minutes to 1 hour until ribs are fork tender. Remove ribs to platter. If not serving right away, cover and refrigerate until ready to serve. Prepare glaze: In 1 quart saucepan, heat soy sauce, remaining star anise and cinnamon stick to boiling over high heat. Reduce heat to low; cover and simmer 5 minutes. Remove from heat; let stand, covered, 5 minutes. Strain mixture into bowl; discard star anise and cinnamon. Stir in plum jam, grated ginger, and garlic. Place ribs on grill over medium heat. Cook 10 minutes, turning once, until browned. Brush ribs with some glaze and cook 5 to 10 minutes, brushing with remaining glaze and turning frequently.
Barry’s Beef Ribs
Submitted by: Barry Scott, Tx.
Ingredients:
5 pounds beef short ribs
3 cups BBQ sauce
Directions:
Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hours turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals
Ed’s BBQ Ribs
Submitted by: Ed Murray, Mass.
Ingredients:
3 pounds short ribs
2 cups chicken broth
2 cups water, or enough to barely cover ribs
1 tablespoon brown sugar
1/4 cup cider vinegar
1/4 cup catsup
2 tablespoons tomato paste
1 tablespoon dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon ground cloves
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
Directions:
The day before grilling the ribs, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. Day of grilling, place the ribs on the grill so they are not directly over the coals or flame and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve with extra sauce on the side.
FatBoy’s Grilled Pork Tenderloin
Ingredients:
2 pork tenderloins, about 3/4 pound each
chopped fresh cilantro, for garnish
Marinade:
1/3 cup soy sauce
1/4 cup honey
1/4 cup fresh lime juice
2 tablespoons olive or vegetable oil
3 garlic cloves, finely chopped
1 tablespoon curry powder
1 tablespoon grated fresh ginger
1/2 teaspoon ground black pepper
Directions:
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Makes 2 servings.
Pork Chops with Orange Sauce
Submitted by: Lisalisa, Ca.
Ingredients:
4 lean loin pork chops
2 teaspoons dry mustard
1 tablespoon honey
1 teaspoon water
2 tablespoons brown sugar
2 tablespoons orange juice
black pepper
Directions:
Grill pork chops until well browned. Combine the mustard and water and spread mixture on to the chops. Combine honey, brown sugar and orange juice and brush over chops. Grill for a few minutes under a moderate heat to glaze the chops. Serve with boiled potato and green vegetable or carrots.
Rick’s Bourbon Steak
Submittedby: rrraby, Ky.
Ingredients:
1-1/2 pounds steak
1 teaspoon sugar
1/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons water
1 garlic clove, crushed
Directions:
Mix all ingredients together, place in ziplock bag and marinate steak 4 hours or over night. Grill to desired doneness. This recipe is good with any cut of steak you like.
Marinades:
Basic Dry Rub
Submitted by: cootert 69, Wa.
Ingredients:
2 Tbsp. Paprika
2 Tbsp. Light brown sugar
2 Tbsp. Salt
2 tsp. Ground red pepper
1 tsp. Dry mustard
Directions:
Mix all ingredients well and then place all over and rub into meat. Recommended for: beef ribs, steaks, roasts, poultry, pork ribs.
Spicy Fish Marinade
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/2 Small onion, minced
1 Tbsp. Brown sugar
1/4 cup Rice wine vinegar
2 Tbsp. Ketchup
2 Tbsp. Dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. Ground cloves
1 tsp. Chili powder
1/4 tsp. Cayenne pepper
Directions:
Sauté the onions until translucent. Combine with other ingredients in small saucepan and boil until reduced by half. Pureé sauce in blender. Recommended for: fish.
Curried Dry Rub
Submitted by: hogwildcook, FL.
Ingredients:
1/4 cup Chili powder
1 Tbs Curry powder
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Dry mustard
1 tsp White pepper
1 tsp Oregano
2 tsp Celery salt
1 tsp Parsley flakes
Directions: Mix all ingredients together and place on Fish or poultry but recommended for: poultry.
FatBoy’s Three Citrus Marinade
Ingredients:
1/2 Cup Fresh lemon juice
1/2 Cup Fresh orange juice
1/2 Cup Peanut oil
4 Garlic cloves, minced
2 tsp. Black pepper,
coarsely ground
3 Tbsp. Cilantro, chopped
Directions:
Mix all ingredients well together and marinate your poultry for 4 hours but better if left overnight. Recommended for: chicken.
FatBoy’s Sirloin Dry Rub
Ingredients:
1 tbsp. Ground cinnamon
1 tbsp. Paprika
1 tbsp. Ground coriander
1 tbsp. Sugar
1 tbsp. Salt
2 tsp. Cayenne pepper
Directions:
Mix all ingredient well together and rub into your steaks or roasts:
FatBoy’s Dragon's Breath Marinade
Ingredients:
6 oz Pineapple juice concentrate
1/2 cup Chili sauce
1-1/2 tsp Cinnamon
1/2 tsp Chili powder
1/2 tsp Onion salt
1/4 tsp Cayenne pepper
Directions:
Mix all ingredients well together and marinate your chicken min, 4 hours but best if left overnight.
Pandora Dry Rub
Ingredients:
1 tsp Ground ginger
1 tsp Cumin
1 tsp Coriander
1 tsp Paprika
1 tsp Turmeric
1 tsp Salt
1 tsp Cayenne
Directions:
Mix all ingredients together and rub into the meat. Recommended for: chicken, but can also be applied to other poultry, pork or fish.
FatBoy’s Pork BBQ Marinade
Ingredients:
2 Tbsp. Dark soy sauce
1 Tbsp. Tomato paste
1/2 tsp. Five Spice Powder
3 Tbsp. Honey
1 Garlic clove, crushed
2 Tbsp. Ginger root, grated
1/2 cup Unsweetened orange juice
1/4 tsp. Mustard powder
Orange peel (opt)
Directions:
Combine all ingredients in a small sauce pan and bring to a boil. Recommended for: pork spare ribs, pork chops.
FatBoy’s Asian Dry Rub
Ingredients:
1 Tbsp. Chili powder
2 tsp. Paprika
1 tsp. Ground cumin
1 tsp. Coriander
1 tsp. Salt
1 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Dry mustard
1/2 tsp. Black pepper
1/2 tsp. Dried thyme
1/2 tsp. Curry powder
1/2 tsp. Ground allspice
Directions:
Recommended for: beef or lamb kebabs. Awesome stuff! Mix all ingredients well and then rub into or on to the lamb.
FatBoy’s Big Red BBQ Sauce
Ingredients:
2 Tbsp. Ketchup
2 Tbsp. Concentrated orange juice
1 Tbsp. Hoisin sauce
1 tsp. Minced fresh ginger
1 Tbsp. Soy sauce
1 Tbsp. Rice wine
Directions:
Combine all the ingredients in a small saucepan and simmer until thoroughly heated. Use as a marinade and a mop. Recommended for: pork, chicken.
FatBoy’s Hot 'n Spicy BBQ Sauce
Ingredients:
1 cup Ketchup
2 Tbs Lemon juice
1 tsp Ground cinnamon
1 tsp Hot pepper sauce
1/2 - 1 tsp crushed red pepper
Directions:
Combine all the ingredients and simmer until thoroughly heated. Use as a mop for meat on the grill. Recommended for: beef ribs, steak or roasts.
Carolina-Style Dry Rub
Submitted by: doobie2, NC
Ingredients:
2 tsp Salt
2 tsp Brown sugar
2 tsp Cumin
2 tsp Chile powder
2 tsp Black pepper
1 tsp Cayenne pepper
1/4 cup Paprika
Directions:
Mix all ingredients all together and place on meat or rub in. Recommended for: pork ribs and roasts.
Pineapple BBQ Glaze
Submitted by: doittome1, NC.
Ingredients:
3 oz Pineapple juice, frozen concentrate
1/4 cup Orange marmalade
2 Tbsp. Steak Sauce*
Directions:
Combine the ingredients until thoroughly mixed. Glaze the grilling meat with this during its last 10 minutes of cooking. Recommended for: pork.
Golden Grill BBQ Sauce
Submitted by: Capt’n Crusty, FL.
Ingredients:
1/4 cup Sugar
2 Tbsp. Cornstarch
1/2 tsp. Allspice
1/2 tsp. Ground cloves
1 cup Fresh orange juice
2 Tbsp. Vinegar
4 Tbsp. Butter
Directions:
Combine the first four ingredients together in a small saucepan. Stir in the orange juice and vinegar; bring mixture to a boil while stirring. Remove from heat. Stir in the butter. Recommended for: poultry, pork, seafood.
Tenderloin Dry Rub
Submitted by: judytoshoes, FL.
Ingredients:
1 Tbsp. Brown sugar
1 Tbsp. Sweet paprika
1 tsp. Dry mustard
1 tsp. Ground allspice
1/4 tsp. Fresh black pepper
Directions:
Mix all ingredients together and place on meat. Recommended for: beef tenderloin or steaks.
Veggie Recipes:
Grilled Vegetable Kabobs
Submitted by: Ray “Obiwan” Konopka, FL.
Ingredients:
12 lg. fresh mushrooms
Boiling water
1/4 c. Italian dressing
2 tbsp. lemon juice
1 1/2 tsp. Worcestershire sauce
2 med. zucchini, cut into 1 inch
diagonal slices
4 cherry tomatoes
Directions:
Place mushrooms in medium bowl; cover with boiling water. Let stand 1 minute; drain. Combine dressing, lemon juice and Worcestershire sauce in small bowl. Alternately thread mushrooms and zucchini on four skewers. Grill kabobs over medium coals about 10 minutes, turning and brushing frequently with dressing mixture. Remove from heat. Thread cherry tomatoes onto ends of skewers. Continue grilling 5 minutes, turning and brushing with remaining dressing mixture. Garnish as desired. Makes 4 servings.
Grilled Tomatoes
Submitted by: Tina McGregor, NY.
Ingredients:
6 tomatoes
1 green pepper
1/2 c. sugar
1 c. dried bread crumbs
Butter
Directions:
Preheat oven to 325 degrees. Cut tomatoes in half (removing stems) and place in baking dish. Cut rounds of green pepper on top. Sprinkle with sugar and dried bread crumbs alternately. Add dot of butter in center. Bake 1 hour. Serves 6
Grilled Red Onions
Submitted by: Tina McGregor, NY.
Ingredients:
4 med. red onions
2 tbsp. Worcestershire sauce
2 tbsp. Balsamic vinegar or red wine vinegar
2 tbsp. soy sauce
2 tbsp. olive oil
3/4 tsp. pepper
Directions:
Cut and discard 1/4" slice from top and bottom of each onion, then cut onions in half crosswise. Arrange in single layer in shallow dish. Whisk together Worcestershire sauce, vinegar, soy and oil and pour over onions. Marinate 1 hour at room temperature, basting occasionally. Grill onions on medium with grill cover down, basting occasionally about 4 minutes per side, until brown. Season with pepper. TIP: Hold onion sections together with small skewers while grilling.
Grilled Corn On The Cob
Submitted by: urmytaylor, NJ.
Ingredients:
Corn on cob with husks on
Butter (stick works best)
Aluminum foil
Directions:
Pull back small amount of husk. Put small amount of butter on corn. Put husks back over again. Wrap in foil. Put on hot grill turning once in a while. Leave on grill 15-30 minutes. Corn won't burn too fast. Be careful very hot when husking corn.
Herbed Grilled Corn
Submitted by: Barry Shapiro, FL.
Ingredients:
1/2 c. butter, softened
2 tbsp. chopped parsley
2 tbsp. chopped chives
1/2 tsp. salt
Dash of pepper
8 cleaned ears of corn
Directions:
Blend butter with parsley, chives, salt and pepper. Spread 1 heaping tablespoon on each ear; wrap individually in heavy-duty foil. Grill over glowing coals 15-20 minutes or until tender, turning occasionally.
FatBoy’s Grilled Corn Vinaigrette
Ingredients:
1 medium ear of tender sweet corn, shucked, silk removed
1/2 cup plus 1 tablespoon corn oil
1 egg yolk
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt
freshly ground black pepper
Directions:
Light a hot fire in a charcoal grill or preheat a gas grill to medium high. Brush the corn with 1 tablespoon of the corn oil. When the fire is hot, lay the corn on the rack. Cover and grill, turning occasionally, until the corn is lightly browned on all sides, about 6 minutes. Let cool slightly, then cut the corn kernels from the cob. Scrape off any corn juices as well. Measure out 1/2 cup of corn kernels and juices; reserve the rest for another use. In a medium bowl, whisk together the egg yolk, vinegar, mustard, a pinch of salt and a grinding of pepper. Gradually whisk in the remaining 1/2 cup of corn oil; the dressing will thicken. Stir in the corn kernels and juices. Use the dressing shortly after completion. Makes 1 1/2 cups.
Italian Grilled Vegetables
Submitted by: Fran Naag, Mass.
Ingredients:
1/2 c. Miracle Whip salad dressing
1/2 c. Kraft Zesty Italian dressing
2 zucchini, cut in half, lengthwise
2 summer squash, cut in half,
lengthwise
2 red, green or yellow peppers, cut
into quarters
Directions:
Combine dressings, mix until well blended. Lightly score cut sides of vegetables, brush with dressing mixture. Place dressing side up on broiler pan. Broil 4 inches from heat source for 6 minutes, turn, brush with dressing. Continue broiling 6 minutes or until vegetables are tender. Serve with remaining dressing mixture. Makes 4-6 servings.
Grilled Cabbage
Submitted by: Tony Darski, Ct.
Ingredients:
1 head cabbage
1 stick butter, softened
1 med. onion
5 slices bacon
Crushed red pepper (very light)
Directions:
Dice all of the above, put in tinfoil pan. Cover with tinfoil. Cook on grill until done (approximately 40 to 60 minutes).
Easy Cheesy Grilled Potatoes
Submitted by: Dawn Kowalski, FL.
Ingredients:
4 to 6 potatoes, unpeeled, cut into 1 to 1 1/2 inch cubes
1 med. onion, sliced & separated into rings
4 to 6 slices cheese (1 slice per potato)
Salt & pepper to taste
Directions:
Slice the onion and cube the potatoes. Place on a large sheet of heavy-duty aluminum foil, layering potatoes and onions twice. Place the cheese slices on top and close the foil tightly. Place on grill for 30 to 45 minutes while grilling other meat. These potatoes are so good you may need to double the recipe! (Make 2 foil packs when doubling!)
Grilled Potatoes
Submitted by: Paul Davies, Pa.
Ingredients:
2 lb. red potatoes, quartered
1/2 c. water
1/2 c. Miracle Whip salad dressing
1/4 c. chicken broth
2 tsp. dried oregano leaves
1 tsp. garlic powder
1/2 tsp. onion powder
Directions:
Cook potatoes until partly done. Drain off water. Mix remaining ingredients, stir in potatoes, cover and refrigerate 1 hour. Drain, reserving salad dressing mixture. Arrange potatoes or skewers. Place on grill over hot coals. Grill covered for 4 minutes. Rotate skewer; brush with reserved salad dressing mixture. Continue grilling until done and brown.
Grilled Sweet Potatoes with Cilantro Sauce
Cilantro Sauce (FatBoy’s)
Ingredients:
1 c. low-fat plain yogurt
1/2 c. sour cream
1 fresh jalapeno or other hot chili
pepper, cored, seeded, and very
finely chopped
1/4 c. chopped fresh cilantro
2 tbsp. grated raw onion
3 tbsp. bottled salsa (hot or mild)
Directions:
In a bowl, stir together the yogurt and sour cream. When the mixture is smooth, add the jalapeno or hot pepper, cilantro, onion, and salsa. Stir again, and when the sauce is well blended, cover it tightly with plastic wrap and refrigerate for at least 15 minutes (you can store this sauce for up to 2 days).
Sweet Potatoes
Submitted by: Chuck Coffey, KY.
Ingredients:
6 lg. sweet potatoes, rinsed, with
skins intact
1/4 c. olive oil
Salt and freshly ground black pepper,
to taste
Directions:
Light the grill. Cut the sweet potatoes lengthwise into 8 spears each (you will have 4 dozen all together). Set them, skin down, on a rimmed baking sheet. Brush the cut sides with oil. When the coals turn gray, place the spears on the grill, cut sides down. Cook the potatoes for about 8 minutes, turning them often, until they are charred in spots and cooked through (test them with the tip of a knife to make sure they're soft). Arrange the potatoes on a large platter and serve with the cilantro dipping sauce.
Desserts from Melody:
Melody’s A Piece of the Tropics Pie
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.
Texas Pecan Chocolate Pie
Submitted by: annabella, Tx.
Makes: 1 Pie
The pecan pie of Texas and the luscious chocolate of Mexico make excellent partners in this rich dessert.
Ingredients:
Crust:
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, chilled, cut into 1/2-inch pieces
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons (or more) ice water
Filling:
4 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons (1/4 stick) unsalted butter
1/2 cup (packed) dark brown sugar
3 large eggs
1/4 teaspoon salt
3/4 cup light corn syrup
1 1/2 cups pecan pieces, lightly toasted
Directions:
For crust: Combine first 4 ingredients in food processor. Using on/off turns, process until mixture resembles coarse crumbs. Drizzle 2 tablespoons ice water over mixture. Process just until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball. Flatten into disk. Wrap dough in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.) Preheat oven to 325°F. Roll out dough on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch; fold under and crimp decoratively. Set aside. For filling: Stir chocolate and butter in heavy small saucepan over low heat until melted. Cool slightly. Whisk brown sugar, eggs and salt in large bowl to blend. Whisk in corn syrup and chocolate mixture. Sprinkle pecans over unbaked crust. Pour filling over pecans. Bake until crust is golden and filling is puffed, about 55 minutes. Cool pie completely on rack.
Banana Coconut Cream Pie
Submitted by: rachelb, La.
Serves 8
Ingredients:
1 (6-ounce) pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
Whipped cream, whipped
Directions:
In heavy saucepan, dissolve cornstarch in water; stir in Eagle® Brand and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate leftovers.
Fresh Peach Pie
Submitted by: motormamma, Ga.
Makes 1 - 9 inch Pie
Ingredients:
Crust:
1/4 cup Sesame Seed
2 cups flour
1/2 tsp. salt
2/3 cup vegetable shortening
1/4 cup cold water
Filling:
3/4 cup brown sugar
3 Tbs. quick cooking tapioca
3/4 tsp. Ground Ginger
1/2 tsp. Lemon Peel
4 cups peaches, peeled and sliced
2 Tbs. butter or margarine
1/4 tsp. Pure Almond Extract
Directions:
Preheat oven to 350 F. Place sesame seed in shallow baking pan and toast in preheated 350 degree F oven for 15 minutes or until golden brown. Set aside to cool. Sift flour and salt into medium size bowl. Measure 1/4 cup flour mixture and set aside in small bowl. Cut shortening into remaining flour mixture with pastry blender or 2 knives until particles are about size of peas. Add cold water to 1/4 cup reserved flour mixture and stir to make smooth paste. Sprinkle paste over flour/shortening mixture. Add toasted sesame seed and blend quickly until dough is moist and can be shaped into 2 equal-size balls. Set 1 ball of dough aside and roll out other ball on lightly floured surface to 1/8-inch thickness. Line 9-inch pie plate. Roll out remaining ball of dough on floured surface to 1/8-inch thickness and cut into 3/4-inch strips. Set strips aside to use for lattice top. Increase oven temperature to 425 F. To make filling, place sugar, tapioca, ginger, and lemon peel in small bowl and mix well. Sprinkle half of mixture over bottom of pie shell. Arrange peach slices over sugar-spice mixture and sprinkle remaining sugar mixture over peaches. Dot with butter and drizzle almond extract over all. Use pastry strips to form lattice top over fruit. Press ends of strips to bottom crust to seal. Bake in preheated 425 F oven 10 minutes. Reduce oven temperature to 350 F and bake 30 minutes.
Raspberry Lemon Pie
Submitted by: Mary Davis, Tn.
Makes: 6 servings
Ingredients:
1 cup granulated sugar
1/4 cup cornstarch
1-1/4 cups milk
4 Large Egg Yolks
1/4 cup unsalted butter
1 tsp. grated lemon peel
1/3 cup lemon juice
8 oz. sour cream
1 9-inch deep dish pie shell, baked
1 cup fresh raspberries
Directions:
Combine sugar and cornstarch in saucepan. Add milk, egg yolks, butter and lemon peel. Cook, stirring over medium heat until thickened. Continue cooking about 1 minute more. Remove from heat and stir in lemon juice. Refrigerate until cool. Stir in sour cream. Pour into pastry shell. Cover and chill at least 4 hours. Garnish with raspberries just before serving.
Sour Cream Apple Pie
Submitted by: jromands, NY.
Serves 6-8
Ingredients:
Filling:
3 cups chopped green apples
2 eggs
1 cup sour cream
1 cup sugar
6 tablespoons flour
1 teaspoon vanilla
1/4 teaspoon salt
1 unbaked pie shell
3 tablespoons butter
1/4 cup brown sugar
Pie Crust:
1/3 cup plus 1 tablespoon shortening or 1/3 cup lard
1 cup all-purpose flour
1/4 teaspoon salt
2 to 3 tablespoons cold water
Directions:
Pie Crust: Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use. Preheat oven to 425° F. Prick sides and bottom of pie shell with fork. Place pie weights or dried beans in bottom of shell to keep flat while baking. Bake for 10-15 minutes or until crust is brown as desired. Filling: Preheat oven to 375 degrees. In a large bowl lightly beat the eggs. Add the sour cream, sugar, 2 tablespoons of the flour, vanilla and salt; mix well. Stir in the apples and pour into the pie shell. Bake for 15 minutes. Combine the butter, brown sugar and the remaining flour, sprinkle over the pie. Return the pie to the oven and bake for 25 minutes. Cool completely on a wire rack. Serve or cover and refrigerate.
Strawberry Marshmallow Pie
Submitted by: Linda Konopka, FL.
Ingredients:
1 crust pie shell
1 package frozen strawberries (use no syrup)
1 package strawberry Jell-O
1 cup boiling water
16 large marshmallows
1/2 cup milk
1 cup whipped cream or Cool Whip
Bake pie shell.
Directions:
Thaw and drain frozen strawberries. Set aside. Combine strawberry Jell-O with boiling water. Mix until Jell-O is completely dissolved. Add syrup from strawberries plus enough water to make 1 cup liquid. Mix well. Chill until partially set. In a saucepan, combine marshmallows and milk (cook over low heat and cool). Fold in whipped cream or Cool Whip. Set aside. Add drained, thawed strawberries to partially set Jell-O. Combine the strawberries-Jell-O mixture to the marshmallows-whipped cream mixture. Fold together and put in your baked crust and chill until firm in refrigerator.
Strawberry Mudslide Pie
Submitted by: Sherri Kerns, Del.
Ingredients:
1 (12 ounce) package milk chocolate or semisweet chocolate chips
2 teaspoons vanilla extract
1 prepared 8-inch pie crust
1 tablespoon lemon juice
1 tablespoon cornstarch
16 ounces cream cheese, softened
1 (16 ounce) package frozen sliced strawberries in syrup, thawed
Sweetened whipped cream (or whipped topping)
Directions:
Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and vanilla extract until smooth and thoroughly blended. Pour into pie crust; smooth top. Chill until firm. Meanwhile, heat strawberries in a small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie; spread to cover chocolate filling. Chill. Pipe top with sweetened whipped cream. Cut into wedges.
DON'T FORGET TO VISIT MY WEB SITE AT
http://www.chef-fatboy.com
to buy my biker cook books!
|
