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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:
1 tablespoon butter or
margarine
1 1/3 cup chopped onions
1 tablespoon plus
1 teaspoon all
purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet
pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon
dried whole basil
1/8 teaspoon ground allspice Dash of ground cloves
4
pounds beef short ribs
Directions:
Melt
butter in a medium saucepan over low heat; add chopped onions, and
sauté' until onion is tender. Add flour, stirring well. Cook 1 minute,
stirring constantly. Gradually add apple cider, and cook over medium heat,
stirring constantly, until mixture thickens. Stir in remaining ingredients
except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size
pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce,
and grill an additional 20 minutes or until desired degree of doneness. Turn
and baste frequently with sauce. Serve ribs with remaining sauce. Yield: 4
servings
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2
tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic
powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon
spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions:
One day in advance- coat ribs lightly
with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke
ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from
pit. Makes 6 servings.
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:
1/2 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:
3 thick cut boneless pork
chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1
ounce) envelope dry onion soup mix
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in
a shallow glass baking dish. Pour the cola over them, and sprinkle with onion
soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and
continue baking for another 30 minutes, until sauce is thickened and chops are
fork tender.
Ingredients:
1 (3 to 4-pound)
center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2
teaspoons freshly ground black pepper
Directions:
Heat oven to 300*F. Peel and slice garlic. Using the tip of a
paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir
together molasses and pepper in small bowl. Spread molasses mixture over ham.
Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast
for 1 1/2 to 2 hours or until internal temperature as measured with a meat
thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice
for sandwiches or cube for salads or main dishes. Makes 10 to 14
servings.
Ingredients:
3 cups crushed saltine
crackers
2 cups grated Parmesan cheese
1 tablespoon Italian-style
seasoning
1/4 teaspoon garlic powder
1 cup butter, melted
6 pork
chops
Directions:
Preheat oven to 425
degrees F (220 degrees C). In a medium bowl, combine the crushed saltines,
Parmesan cheese, Italian-style seasoning and garlic powder and mix together
well. Dip the chops in the melted butter and then dredge each chop in the
cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch
baking dish. Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or
until internal pork temperature reaches 160 degrees F (70 degrees C).
Ingredients:
1 1/2 lbs. ground beef
1 1/2 tsp. Italian seasoning
2 tbsp. dry onions
1/2 tsp. garlic
powder
1 tsp. salt
1 (4 oz.) can mushrooms
3 c. tomato juice
2
(8 oz.) cans tomato sauce
1 (4 oz.) pkg. spaghetti, broken in pieces
Directions:
Brown ground beef in skillet.
Place in crock pot. Add all remaining ingredients (except dry spaghetti) and
stir together. Cook on high 4 to 5 hours. Add dry spaghetti and stir in. Cook
on high for 1 hour more.
Ingredients:
1 pkg. pepperoni slices
1 lb. hamburger
1 onion, diced
1 green pepper, diced
1 can
mushrooms
1 pkg. noodles
1 lg. jar pizza sauce
1 lg. jar spaghetti
sauce
1 pkg. each shredded Colby & Mozzarella cheese
Directions:
Cook together hamburger, onion, green
pepper and mushrooms. Layer this with the rest of the ingredients in the crock
pot. Cook on high for 2 to 3 hours.
Ingredients:
1.5 lbs lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1- 28 oz can peeled
tomatoes, in thick tomato puree
1- 15 oz can tomato sauce
2 tsp Italian
seasoning
1/4 tsp pepper
1 lb bow-tie pasta or fettuccine, freshly
cooked
1- 10 oz pkg. frozen chopped spinach, defrosted and squeezed to
remove excess moisture
2 cups ricotta cheese
1/2 cup freshly grated
Parmesan cheese
Directions:
In a large
skillet over medium-high heat, cook the ground beef, onion and garlic, stirring
often to break up lumps, until the meat loses its pink color, about 5 minutes.
Tilt the pan to drain off excess fat, then transfer the beef mixture to a3.5-qt
slow cooker. Add the tomatoes with their puree, the tomato sauce, Italian
seasoning, and pepper, stirring to break up the tomatoes with the side of a
spoon. Cover and slow cook for 7 to 8 hours on low. Skim the fat from the
surface of the meat sauce. Stir in the cooked pasta, spinach, and ricotta and
Parmesan cheeses, and slow cook for 5 more minutes.
Ingredients:
1 to 2 lbs. cooked ground
turkey
4 ounces sliced mushrooms
1/2 cup celery, chopped
1/4 cup
onion, chopped
1 (2 ounce) jar diced pimentos, drained
2 (10 ounce)
mushroom soup (or chicken)
3/4 cup milk
1 1/2 cups French fried onion
rings
1 (9 ounce) chow mein noodles
Directions:
Sauté onion and celery in small amount of oil. Mix soups
with milk, add onion, celery, mushrooms, pimentoes and turkey. Place into a
greased casserole dish. Sprinkle onion rings and noodles over top of casserole.
Bake in a 325 degree oven for 35 minutes.
Ingredients:
3/4 cup sugar
1/2
cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks,
lightly beaten
2 tablespoons butter or margarine
1 1/2 teaspoons
vanilla extract
1/2 pint heavy cream
1 1/2 tablespoons confectioners'
sugar
1 (9 inch) pie shell, baked
1 pint fresh strawberries, halved
1 cup fresh or frozen blueberries
Directions:
In a 3-qt. saucepan, combine sugar, flour and salt. Add milk,
stirring until smooth. Cook and stir over medium heat until thickened. Stir in
small amount of milk mixture into yolks, then return all to saucepan. Cook,
stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool
20 minutes. Pour into pie shell; chill several hours until firm. Whip cream and
sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe
remaining cream around edge of pie.
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!