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The Biker eNews
Grill
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| Previous editions of the Biker eNews
Grill Jan 2008 Feb 2008 Mar 2008 Apr 2008 May 2008 Jun 2008 July 2008 Mar 2007 Apr 2007 May 2007 Jun 2007 Jul 2007 Aug 2007 Sept 2007 Oct 2007 Nov 2007 Dec 2007 |
Ingredients:
One 12-ounce jar orange marmalade
1/2
cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak
sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon
Worcestershire sauce
3 pounds flank steak
Salt and freshly ground
pepper, to taste
In a large bowl, combine all ingredients and mix 'em
up well. Set aside 1 cup of the marinade (see step #3 & #4) and add the
flank steak to the remaining marinade and coat well. Cover and refrigerate
overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on
the grill pour some of the marinade on top. After a minute to get a good sear,
flip the flank steak over and pour a bit more of the marinade on that side.
Discard any leftover marinade (since it had been on raw meat). Turn the BBQ
burner down to medium. Flip again after 4 more minutes, and then remove after 4
additional minutes. This will be fairly rare; add a 1-2 minutes per side for
more well done. While you let the flank steak sit for 5 minutes, microwave the
cup of marinade that you put aside earlier so it is good-n-hot. Spread half of
the marinade across the steak and cut again the grain into thin slices. Provide
the last of the marinade for those that want a little extra on their pieces,
and start chowing down!
Ingredients :
2 sirloin steaks or your
favorite cut
4 shakes blackened steak seasoning
1/2 cup red peppers
julienne cut
1/2 cup green peppers julienne cut
1 cup yellow onion
julienne cut
Butter as needed Salt to taste
Pepper to taste
Garlic
granulated, to taste
1 slice Cheddar cheese
1 slice Monterey jack
cheese sliced
Directions:
Preheat skillet
or grill to 550 degrees F. Shake blackened steak seasoning on to one side of
meat and grill to desired doneness, turning halfway on grill between "flips" to
achieve "diamond" grill marks. While steak is cooking, cut onions and peppers.
Melt butter and sauté onions and peppers. Season with salt, pepper and
garlic. Reduce heat and hold until steak is cooked. For final minute of steak
cooking, top with cheese slices. Plate for service with onions and peppers and
serve with your favorite side dishes like garlic mashed potatoes and garlic
bread.
Ingredients:
2 tablespoons
lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue
Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup
red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
1
clove garlic, crushed
Directions:
Combine
all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable
oil
1/4 cup plus
2 tablespoons seasoning blend
Combine all
ingredients, stirring sauce well. Yield: 5 cups
Directions:
Rub 1 tablespoon lemon-pepper seasoning over
surface of roast. Place roast in a large shallow container; pour marinade over
roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite
chips in water to cover for at least 1 hour. Drain and set aside. Remove roast
from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub
remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert
meat thermometer into thickest part of roast, making sure it does not touch
fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are
gray. Rake coals to one end of grill; place wood chips over hot coals. Place
roast at opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3
hours or until thermometer registers 140 degrees (rare). Baste every hour with
Savory Barbecue Sauce. Sprinkle roast with additional lemon-pepper seasoning.
Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Yield:
12 to 16 servings
Ingredients:
1 (4 to 5 pound) beef
brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup
butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid
smoke
2 tablespoons Worcestershire sauce
Directions:
Combine all ingredients in a large saucepan,
stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30
minutes, stirring occasionally. Yield: about 3 1/2 cups Sprinkle brisket with
garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire
in a covered grill. Place brisket on grill. Cover with lid, and open vent.
Grill over low coals 2 hours or until very tender. To serve, diagonally slice
brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce.
Yield: 12 servings
Ingredients:
2 pounds boneless beef
sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup
water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon
prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Cut
steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large
heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2
quart shallow baking dish. Combine remaining ingredients, stirring well; pour
over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender.
Yield: 6 to 8 servings
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.
Ingredients:
2 loaves sourdough bread
(crusts removed)
1 package of cream cheese
1 tablespoon sugar
1 - 2
tart apples
6 eggs
1 cup milk
1 1/2 teaspoon cinnamon
Directions:
Preheat oven to 375 degrees. Cut bread
in half, layer half in casserole dish. Pat on cream cheese. Sprinkle on sugar
and slices of tart apple. Add rest of bread and repeat. Pour mixture of eggs,
milk, and cinnamon over all. Bake 35 minutes.
Ingredients:
2 pounds ground beef
chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans,
drained
1 (15 ounce) can chili beans in spicy sauce
2 (28 ounce) cans
diced tomatoes with juice
1 (6 ounce) can tomato paste
1 large yellow
onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and
chopped
1 red bell pepper, seeded and chopped
2 green chile peppers,
seeded and chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons
ground cumin
2 teaspoons hot pepper sauce
1 teaspoon dried basil
1
teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn
chips such as Fritos®
1 (8 ounce) package shredded Cheddar cheese
Directions:
Heat a large stock pot over
medium-high heat. Crumble the ground chuck and sausage into the hot pan, and
cook until evenly browned. Drain off excess grease. Pour in the chili beans,
spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery,
green and red bell peppers, chile peppers, bacon bits, bouillon, and beer.
Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot
pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend,
then cover and simmer over low heat for at least 2 hours, stirring
occasionally. After 2 hours, taste, and adjust salt, pepper, and chili powder
if necessary. The longer the chili simmers, the better it will taste. Remove
from heat and serve, or refrigerate, and serve the next day. To serve, ladle
into bowls, and top with corn chips and shredded Cheddar cheese.
Ingredients:
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried
oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup
chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump,
cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2
tablespoons cornmeal
Directions:
In a heavy
pot or Dutch oven, cook bacon over medium heat until crispy, stirring
occasionally. Drain off excess grease, leaving enough to coat the bottom of the
pan. Add onions and garlic; cook and stir until the onions are tender. Season
with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir
for about 30 seconds to toast the spices. Add the beef, water, beer, and
chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered,
until beef is tender, 2 1/2 to 3 hours.
Ingredients:
1 onion, chopped
1
green bell pepper, chopped
1 clove garlic, minced
2 tablespoons olive
oil
2 pounds ground beef
4 (11.5 ounce) cans tomato-vegetable juice
cocktail
1 (10.75 ounce) can condensed tomato soup
1 (16 ounce) can
chili beans, drained
1/8 teaspoon cayenne pepper
3 tablespoons chili
powder
1 tablespoon soy sauce
1 cup water
Directions:
In a large skillet over medium heat,
sauté the onion, green bell pepper and garlic in the oil for 5 minutes,
or until tender. Stir in the beef and cook until brown. Transfer these
ingredients to a slow cooker. Then, to the slow cooker, add tomato-vegetable
juice, soup, chili beans, cayenne pepper, chili powder, soy sauce and water.
Cover slow cooker and cook on low setting for 2 hours.
Ingredients:
2 pounds ground beef
chuck
2 large white onions, chopped
2 (14.5 ounce) cans diced tomatoes
with juice
2 (15 ounce) cans tomato sauce
1 (12 fluid ounce) can beer
2 (15 ounce) cans spicy chili beans
1/4 cup Worcestershire sauce
3
tablespoons hot pepper sauce (e.g. Tabasco™), or to taste
1/3 cup
chili powder
4 fresh jalapeno peppers, seeded and chopped
3 tablespoons
red pepper flakes, or to taste (optional)
Directions:
Crumble the ground chuck into a skillet over medium heat. Cook,
stirring occasionally until evenly browned. Drain grease. Transfer the beef to
a large soup pot. Add onions, diced tomatoes, tomato sauce, beer and chili
beans. Season with Worcestershire sauce, hot pepper sauce, chili powder,
jalapenos, and red pepper flakes, if using. Cover the pot, and simmer over low
heat for 2 hours. Turn off heat, and let cool, then refrigerate for two days.
It gets much better with time. Heat and serve.
Ingredients:
1/2 cup soy sauce
1/4
cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless
pork chops
Directions:
In a bowl, mix the
soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder.
Set aside some of the mixture in a separate bowl for marinating during cooking.
Pierce the pork chops on both sides with a fork, place in a large resealable
plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8
hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard
marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness,
marinating often with the reserved portion of the marinade.
Ingredients:
1/4 cup sugar
1
tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider
vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish
sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green
pepper, cut into 1-inch pieces
Directions:
In a saucepan, combine sugar and cornstarch. Stir in cranberry juice,
vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until
thickened. On metal or soaked wooden skewers, alternately thread sausage,
apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until
heated through, turning and brushing with glaze occasionally.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon
paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1
teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack
pork spareribs, cut in half
Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix together the brown
sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and
lime zest; set aside. Squeeze the limes, and add the juice to the orange juice.
Rub the ribs well with the spice mixture. Place into a glass baking dish, and
pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes.
Uncover, then continue cooking until nicely colored, 20 to 30 minutes more.
Brush the ribs with the pan juices a few times while they are cooking.
Ingredients:
1 package (4 - 5 link)
hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion,
peeled and cut in half crosswise
2 teaspoons olive oil Salt and pepper to
taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and
toasted
Directions:
Preheat an outdoor
grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
Pierce the sausages in a few places with a fork, and set aside. Slice off the
bottoms of the onion halves so they will sit flat on the grill. Brush the bell
pepper and onion halves with 2 teaspoons of olive oil. Place the sausages,
onions, and peppers on the preheated grill. Cook and turn the sausages until
well browned and juices run clear. Cook vegetables until tender and peppers are
slightly charred. Remove vegetables and sausages from the grill. Place the
peppers in a paper bag, close, and cool slightly. Remove and discard the
charred skin from the peppers; slice peppers into strips. Slice the onion
halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl.
Add the peppers and onions, and toss until evenly coated. To serve, place
sausages in sandwich rolls, and top with the pepper and onion mixture.
Ingredients:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, at room
temperature
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste,
at room temperature
1 cup granulated sugar
8 ounces (2 sticks) unsalted
butter, (don't use margarine), at room temperature
1 cup raspberry
preserves
Directions:
Position rack in
lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour a 9 x
5 x 3-inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of
waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla extract
and whisk briefly, as if to make scrambled eggs. Place the almond paste in a
work bowl of a large heavy-duty mixer. Using low speed and a flat paddle, break
up the almond paste, mixing for 30 seconds. Maintaining the same speed, add
sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time.
Stop machine after all of the butter has been added, and scrape down the sides.
Increase the speed to medium and cream butter, almond paste and sugar together
until mixture is light in color and fluffy, about 4 minutes. With the mixer
still on medium speed, add the eggs, beginning a tablespoon at a time and
beating until the eggs disappear before adding more. Continue to beat until the
mixture appears very fluffy, velvety and white and has increased in volume.
Stop beating the batter now. Using a rubber spatula, add about half of the
flour mixture, scraping sides of bowl and mixing well before adding the
remaining flour. Pour batter into the prepared pan and use the spatula to ease
the batter a little higher on the sides than in the center. Bake in preheated
oven for 50 to 55 minutes, or until toothpick inserted in center comes out
clean. It is normal for pound cake to crack along their tops while baking. Let
the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a
thin-bladed knife or spatula to help free it if necessary, and rest right side
up on a rack to continue cooling. When the cake is completely cool, use a long,
serrated knife to trim the top of the cake to make it level, if necessary. Cut
a V-shaped portion out along the length of the cake. Set both pieces aside.
Heat raspberry preserves in a small heavy saucepan over low heat until they
liquefy, then push the preserves through a sieve to remove the seeds, if
desired. Spread the sloping sides of the cut-out V on the cake bottom with
raspberry preserves, and replace V-shaped piece. Wrap in plastic wrap and store
at room temperature if serving within 24 hours. Servings: 10.
Ingredients:
Fruit:
6 cups sliced
ripe pears (about 6 medium)
1/3 cup water
1/4 cup almond flavored
liqueur
OR 1/2 cup water + 1/4 teaspoon almond extract
1/4 cup sugar 1
teaspoon cornstarch
Topping:
1/4 cup Quaker or Aunt Jemima Corn Meal
1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 cup
butter
1 egg, slightly beaten
2 tablespoons milk
1 tablespoon sugar
Directions:
Heat oven to 425°F. In a
large bowl, combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix
well. Spoon into an 8-inch square glass baking dish. Bake 10 minutes. In a
medium bowl, combine corn meal, flour, 1/4 cup sugar, almonds, baking powder
and salt; using a pastry blender or a fork, cut in butter until mixture
resembles coarse crumbs. Combine egg and milk; stir into cornmeal mixture until
moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1
tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with
sweetened whipped cream or vanilla ice cream, if desired. 9 servings.
Ingredients:
1 (18.25 ounce) package
chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups
confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions:
Preheat oven to 350 degrees F
(175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch
pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4
cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter
into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or
until a toothpick inserted into cake comes out clean. Allow to cool. To make
the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup
milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes,
or until it achieves the consistency of whipped cream. Spread filling over the
layer in the greased pan. Loosen the sides of the other layer by running a
knife around the edge between the cake and the pan. Flip the cake onto the
frosted layer. Remove the pan and parchment paper from the top layer and serve.
Ingredients:
1 1/3 cups water
1 (6
ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons
cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions:
Bring 1 1/3 cups water and
apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato
masher until smooth. Cool completely. Process sugar and cream cheese in a food
processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll
piecrusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2
rounded teaspoonsful apricot mixture onto half of each pastry circle. Moisten
edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp
edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large
heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each
side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F
for 12 minutes.
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The Biker eNews is a non-profit public service for the Tidewater and Peninsular Motorcycle Community. We are not affiliated with any organization or business. The Biker eNews is owned, operated and paid for by Phillip Floria. We accept no commercial advertising; our links are links of interest for motorcycle enthusiasts. |
Happy Valentines Day and welcome to "The
Biker eNews Grill" where you'll find the very best in Biker food recipes by
Bikers for Bikers. Each Month we'll post some of my own recipes and those
received from Bikers all over the world and to celebrate Valentines Day this
month we're posting all the recipes we received from you, because they're
special to you and those you love and Melody has great Desserts to share with
you too, get ready for good time!! Happy Valentines Day!