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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:
1/4 C. onions,
chopped very fine
1/4 C. celery, chopped very fine
1/4 C. bell peppers,
chopped fine
2 T. unsalted butter
1 t. salt
1 t. white pepper
3/4 t. black pepper
3/4 t. minced garlic
1/2 t. dry mustard
1/2
t. ground cayenne
4 lbs. boneless sirloin roast
Directions:
In a small bowl combine the onions, celery,
bell peppers, butter and seasonings, mix well. Place roast in a large roasting
pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to
form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all
the way through. Fill the pockets to their depths with the vegetable mixture,
reserving about 1 tablespoon of the vegetables to rub over the top of the
roast. Bake uncovered at 300F until a meat thermometer reads about 160F for
medium doneness, about 3 hours. For rarer roast, cook until thermometer reads
140F. Serve immediately topped with some of the pan drippings if you like.
Ingredients :
1 (3 lb.) box coarse
(Kosher)
1 1/4 C. water
4 - 6 lbs. beef but this will not affect
cooking.
6-8 servings.rib-eye roast, small end, well trimmed
1 tbsp.
vegetable oil
2-3 tsp. cracked black pepper
Directions:
Do not add water to the pan; do not cover pan.) Bake 1
hour, 30 minutes to 1 hour, 45 minutes or until thermometer reaches 130° F.
for med. rare, or a bit longer to 145° F. for med doneness. Remove from
oven and let stand 10 to 15 minutes. Temperature will continue to rise about
15° F. to reach desired doneness. Remove salt crust from roast and discard.
Brush off any remaining salt and cut into 1/2-inch slices. Yield: 6-8
servings.Combine salt and water and mix well. Mixture may appear dry, but do
not add more than 1 1/4 cups water. Spoon 1 1/2 cups of salt mixture into a
foil-lined shallow roasting pan. Pat mixture into a rectangle one-half to one
inch larger than the size of the beef roast. Brush roast with oil, using extra
if needed to adequately cover. Pat pepper evenly over the surface of the roast.
Insert a meat thermometer into the thickest part of the roast, being sure it is
not into fat. Center roast on salt layer. Starting at the base of the roast,
pack remaining salt mixture over roast to completely cover. (some salt mixture
may fall off
Ingredients:
3 pounds Beef Tenderloin
Tips, diced small
1- 3 1/2 pound chicken, cut into pieces
Salad oil
Butter
1 onion, sliced
Salt
Oregano
Paprika
1 1/2 teaspoons
hot pepper sauce
16 ears corn, grated
Sugar
6 cups chopped onion
12 pitted black olives
4 hard-cooked eggs, quartered
2 raw egg
yolks
Directions:
Heat two tablespoons oil
and three tablespoons butter in a large skillet and brown the chicken on all
sides. Add the sliced onion, one teaspoon salt and one tablespoon oregano, and
sauté' until onion is golden brown. Remove from skillet and set aside.
In the same skillet, heat two tablespoons oil and four tablespoons butter and
brown the beef tenderloin tips. Season with 2 teaspoons salt, one tablespoon
paprika, one-half teaspoon oregano and the hot pepper sauce. Cover. Cook,
stirring often, until the beef is tender. Set aside. Combine the grated raw
corn with one tablespoon sugar, one teaspoon salt and four tablespoons butter
in a heavy pot. Cook, stirring constantly, until the mixture boils and
thickens. Set aside. Sauté' six cups chopped onion in two tablespoons
oil and four tablespoons butter until golden brown. Combine with beef mixture
and turn into two, three-quart casseroles. Arrange olives and quartered eggs
over the beef, place the chicken pieces on top and cover with the corn. Paint
the corn with egg yolks diluted with a teaspoon of water and sprinkle lightly
with sugar. Bake in a preheated hot oven (400 degrees F) until the top is
golden brown, about twenty-five minutes. Serves 10 to 12 generously.
Thanksgiving Beef Cornish Pasties Submitted by:
Pat Milton, KY.
1 pound Beef Tenderloin Tips
Pie pastry for
2- two crust pies
2 cups diced pared potatoes
2 teaspoons salt
2
cups diced carrots
1 cup diced onion
1 cup diced turnip Pepper, to
taste
4 tablespoons butter
Water
Milk or cream
Chili sauce or
pickles
Directions:
Dice tenderloin tips
into small pieces and reserve. Preheat oven to 350 degrees F. Divide prepared
pastry dough into four rounds. Roll one round into a twelve-inch circle. Place
circle on one end of an un-greased baking sheet. On half of the dough circle,
spoon one-fourth of the meat and one-fourth of the potatoes. Sprinkle with
one-fourth teaspoon salt. On the potato, layer one-fourth each of the carrot,
onion and turnip. Sprinkle with pepper and one-fourth teaspoon salt; dot with
one tablespoon butter and sprinkle with one tablespoon water. Brush the edge of
the pastry with water and fold pastry half over the filling. Fold and roll
lower edge of the pastry crust over the top edge. Seal crust and flute. Cut
slits on top and brush with milk or cream. Repeat with remaining pastry rounds
and filling, using the other end of the baking sheet for a second one and a
second baking sheet for the remaining two. Bake for one hour. Serve hot or cold
with relishes. Serves 4.
Ingredients:
1 1/2 pounds Beef
Tenderloin Tips
1/2 cup olive oil
1/4 cup Dijon mustard
1/4 cup
balsamic vinegar
1 garlic clove, pushed through a press
1/2 teaspoon
sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 tablespoon
olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
8 to
10 ounces mixed salad greens Croutons
Directions:
Beef tenderloin tips are quickly stir-fried and served over mixed
greens with a balsamic-Dijon vinaigrette. Make Dijon Dressing: Whisk together
olive oil, mustard, vinegar, garlic, sugar, basil and pepper in a medium bowl
until creamy. Set aside. Heat oil in a large nonstick skillet over medium-high
heat until hot. Brown beef tenderloin tips in two batches 2 to 3 minutes each.
Remove from skillet and season with salt and pepper. Toss salad greens with 1/2
cup dressing in a large bowl. Arrange greens on a platter; top with beef and
croutons. Serve with remaining dressing on the side. Servings: 4
Ingredients:
2 skinless, boneless
chicken breast halves - cut into bite-size pieces
1 tablespoon chili
powder, divided
Salt and pepper to taste
1 tablespoon olive oil
1
cup chopped green bell pepper
1/2 cup chopped onion
2 jalapeno peppers,
seeded and minced
1 large tomato, cut into chunks
10 drops hot pepper
sauce
Directions:
Season chicken with 1/2
tablespoon chili powder, salt and pepper. Heat oil in a large skillet over
medium high heat and sauté seasoned chicken for 3 to 4 minutes, or until
no longer pink. Remove from skillet with a slotted spoon and keep warm. In same
skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers,
tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook,
stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2
minutes more. .
Ingredients:
1 1/4 pounds Beef
Tenderloin Tips
Salt and pepper
2 tablespoons canola oil
1
tablespoon butter
1/2 cup finely chopped Spanish onion
1 cup small
white mushrooms
1/4 cup dry red wine 1 cup reduced sodium beef broth
1/4 cup sour cream
1 teaspoon Dijon mustard
Directions:
Heat oven to warm setting. Sprinkle
tenderloin tips with salt and pepper. In a large nonstick skillet heat oil over
medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a
platter and place in oven. Melt butter in skillet; add onion and cook 3
minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally,
until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth
and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in
sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and
cook 2-3 minutes, until meat is heated through. Season to taste with salt and
pepper. Servings: 4
Ingredients:
5 pounds Beef Tenderloin
Tips Marinade:
3 cups dry red wine
4 cups beef stock or broth
1
large onion, chopped
1 carrot, sliced
6 garlic cloves, sliced
1
teaspoon dried thyme, crumbled
6 whole cloves
1 star anise, or to taste
12 parsley stems
1/4 teaspoon black peppercorns
2 bay leaves
1-
1 1/2 inch piece of fresh gingerroot, peeled and sliced
4 slices of
thick-sliced bacon, chopped
1 tablespoon tomato paste
1 1/4 pounds
pearl onions, peeled
1 tablespoon unsalted butter
1 tablespoon
vegetable oil
1 1/4 pounds mushrooms, quartered
3 tablespoons arrowroot
Directions:
To Marinate the Beef: In a
large bowl combine the beef, wine, enough beef stock to cover the beef, and the
remaining marinade ingredients. Chill the mixture, covered, for four hours or
overnight. Drain the beef, reserving the marinade and vegetables separately,
pat the beef dry, and season it with salt and pepper. In a kettle cook the
bacon over moderate heat until it is crisp. Remove the bacon from the kettle,
reserving the cooking fat, and set it aside. Heat the bacon fat in the kettle
over moderately high heat until it is hot, but not smoking. Cook the beef in
it, in batches, over moderately high heat, until browned. Transfer the beef as
it is browned to a plate. Pour off all but one tablespoon of the fat from the
kettle. Add the reserved vegetable mixture to the kettle and cook the mixture,
stirring, for three minutes. Add the reserved marinade liquid, the remaining
beef stock, and the tomato paste. Bring the liquid to a boil, and braise the
meat, covered, in a preheated 325 degree F oven for two hours. Skim the fat
from the stew and drain the meat and vegetables, reserving the braising liquid.
Return the braising liquid and the meat to the kettle, discarding the
vegetables. Add the onions to the kettle, bring the liquid to a boil, and
braise the mixture, covered, in the oven for 20 minutes, or until the meat and
onions are tender. Meanwhile, heat the butter and the oil in a large skillet
until it is hot, add the mushrooms, salt and pepper to taste. Cook the
mushrooms over moderately high heat, stirring occasionally, for seven minutes,
or until they are firm and have given off their liquid. Add the mushrooms and
the reserved bacon to the kettle. The stew may be prepared up to this point two
days in advance, covered and chilled. To reheat, simmer the mixture, covered,
until it is heated through. With a slotted spoon transfer the meat and
vegetables to a serving dish. Cover it loosely and keep it warm in a slow oven.
Bring the braising liquid in the kettle to a boil and boil it until it is
reduced to three cups. In a small bowl combine the arrowroot with 1/4 cup water
and stir it into the simmering liquid. Simmer the sauce, stirring, until it is
lightly thickened. Before serving spoon the sauce over the meat and vegetables.
Serves 10 to 12.
Ingredients:
1 boneless rib roast (6
to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves
Directions:
Preheat oven to 350°F. Combine garlic, thyme leaves and black
pepper. Press evenly into surface of prime rib beef roast. Place prime rib beef
roast, fat side up, on rack in shallow roasting pan. Do not add water or cover
roast. Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer
and remove when internal temperature reaches 135°F for medium rare or
150°F for medium. Tent loosely with foil and let stand 15 minutes prior to
carving.
Ingredients:
3 lbs. beef top sirloin
cut 2 inches thick
1 1/2 C. fresh whole cranberries coarsely chopped or
1 C. dried
1/2 C. fresh parsley chopped
3 Tbsp. Worcestershire
sauce
2 Tbsp. brown sugar
2 garlic cloves minced
1/2 C. pecans
coarsely chopped
Directions:
Preheat oven
to 350° F. In a medium bowl, combine cranberries, pecans, garlic, brown
sugar and parsley. Cut a slit through the center of steak to within 1/2 inch of
edges to create a pocket. Stuff the steak with the mixture. Season the steak
with salt and pepper. Place steak on a rack in a roasting pan for 1 hour or 20
minutes per pound. Let stand 10 minutes before slicing. Serves 6.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon
crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons
light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1
(28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground
black pepper to taste
1 brisket, about 4 pounds
Directions:
In medium kettle, heat 1/4 cup of the oil
over medium heat. Add onion and cook, stirring, until soft and golden brown,
about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30
seconds. Stir in the red pepper. Add the tomato paste and cook, stirring
frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee,
vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10
minutes. Set aside to cool. Working in small batches, transfer the
tomato-coffee mixture to a blender and puree. Season with salt and pepper to
taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and
pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup
oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in
the Dutch oven. Turn the brisket so that the fat side is facing up and then
coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place
it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake
uncovered until the brisket is glazed and very tender, about 1 1/2 hours more.
Remove the brisket and set it aside to rest for 10 minutes, covered with foil,
before slicing thinly across the grain. Yield: 10 servings.
Ingredients:
6 to 7 pound Prime Rib
Roast
1/2 pound fresh button mushrooms, sliced thin
8 garlic cloves,
minced
1 cup butter
1 cup cream (or milk)
1 teaspoon salt 1
teaspoon pepper
Directions:
Roast prime
rib roast according to a basic prime rib recipe that you prefer. Let roast rest
after taking out of oven for fifteen to twenty minutes. Melt butter in a medium
pot. Add garlic and cook, stirring frequently, for 1 minute. Add sliced
mushrooms and stir-cook an additional 2 minutes or until mushrooms are just
tender. Slowly stir in cream. Add salt and pepper and simmer sauce slowly for
approximately 1 1/2 minutes stirring occasionally. To serve, slice roast and
spoon equal amounts of mushroom garlic sauce on top of each slice. If desired,
add a couple of crispy fried onion rings on top of each serving. Creamy mashed
potatoes and green beans make great side dishes with this recipe.
Ingredients:
6 to 7 pound Prime Rib
Roast
1 tablespoon black pepper
1 tablespoon mustard powder
1
tablespoon paprika
2 tablespoons soft brown sugar
1 teaspoon cayenne
pepper
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon
salt
1/2 cup creamy horseradish
1/2 cup barbeque sauce (your favorite)
Directions:
Roast Prime Rib roast to a
rare degree of doneness. Let roast rest after taking out of oven for fifteen to
twenty minutes. Slice. Mix together dry ingredients. Rub into both sides of
each prime rib steak. In a separate bowl mix together creamy horseradish and
barbeque sauce. Grill steaks approximately 1 to 3 minutes on each side
according to desired doneness. Serve grilled prime rib steaks with barbeque
horseradish sauce on side. A large baked potato and salad make good additional
accompaniments.
FatBoy's Basic Prime Rib Recipe
Ingredients:
6 to 7 pound Prime Rib
Roast
2/3 cup olive oil
6 garlic cloves, minced
3 tablespoons lemon
juice
2 tablespoons dried rosemary
1 teaspoon onion powder
1
teaspoon paprika
1 teaspoon black pepper
Directions:
Place the roast in a shallow roasting pan and
allow it to "rest" out of the refrigerator for 30 minutes. Preheat oven to 450
degrees F. Combine the olive oil, garlic and seasonings. Rub the meat surface
with the olive oil mixture massaging it well into the meat. Place the roast in
the preheated oven for 15 to 20 minutes to sear the roast and seal in the
juices. Reduce the heat to 325 degrees F if you want the roast cooked quickly,
or reduce oven temperature to as low as it will go (150 degrees to 200 degrees)
and roast for up to eight hours.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Submitted by: Pam Meese, FL.
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water 2 tablespoons Dijon mustard
Directions:
Freshly ground black pepper to taste. Preheat
oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin
on the ham and position the ham on a rack in a large, shallow, roasting pan.
Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1
1/2 hours. Pour another cup of cider over the ham and continue to bake until
the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer
the ham to a large serving platter, keep warm, remove the rack from the pan,
and pour off as much fat as possible. In a small mixing bowl, whisk together
the flour and water to make a paste, add the mustard and whisk till well
blended. Place the roasting pan over moderate heat and add the remaining 2 1/4
cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard
paste, season with pepper, and stir constantly till the gravy is thickened.
Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till
ready to serve. Remove the cracklin' skin from the ham cut into small pieces.
Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to
10.
Joyce's Garlic-Roasted Ham
Submitted by: Joyce
Wilson, KY.
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.
Mama's Thanksgiving Honey Cola Ham
Submitted
by: Betty Rose, Pa.
Ingredients:
12-13 lb. pre-cooked ham
2-3 liters Coke Cola soda
Cloves (whole)
Clove honey or wild flower
honey or corn syrup
Directions:
Prepare ham
by placing in a deep steaming pan with rack. Pour soda into pan and bring
liquid up to middle sides of ham. Steam (simmer) slowly for 2 1/2 hours. Ham
will look very caramelized. Place ham on cooling rack. Cool for 10 minutes.
Brush with honey. Score ham and pierce ham with whole cloves. Brush again with
honey and bake at 350 degrees for 30 minutes or until golden. Serves 10-12.
Salmon
Capt'n Crusty's Thanksgiving Snack Salmon
Submitted by: Chris "Capt'n Crusty" Fosmire, FL.
Ingredients:
1 whole salmon,
butterflied
Marinade:
1 tablespoon brown sugar
1/2 cup rye whiskey
1 tablespoon molasses
1/2 cup vegetable oil
2 tablespoon soy sauce
1 tablespoon, salt and pepper
2 cloves garlic, minced
Directions:
To Prepare Salmon: Remove head, tail and fins
from salmon. Run a sharp knife down backbone until salmon opens flat. Place
flesh side down in a large dish. Remove backbone. Combine marinade ingredients,
mix well and pour over salmon. Marinate overnight in refrigerator. When ready
to grill, remove salmon from marinade and place skin side down on heavy foil.
Grill until flesh is opaque and flakes easily, 20-30 minutes.
Sweet and Sour Grilled Salmon
Submitted by:
Rob "Capt'n Rob" Modys, FL.
Ingredients:
1 cup fresh
mushrooms, sliced
1 cup onion, sliced
1 cup red or green bell peppers,
sliced
2 cloves garlic, minced
1/2 teaspoon lemon pepper seasoning
1/4 cup water
2 pounds salmon
(1-1/2 to 2-1/2 pounds) or 2 pounds
halibut fillet
1 cup bottled sweet and sour sauce
Directions:
Sauté vegetables, garlic and lemon
pepper in 1/4 cup water in pan or wrap same in packet of double thickness foil
and place on grill for 20 to 30 minutes. Brush or spray coat grill; place fish
on, skin side down. Brush fish with sauce, cover, vent and cook about 6 to 12
minutes per inch of thickness. Do not overcook. Remove fish from grill;
transfer to serving platter and top with vegetables.
Sugar-and-Spice Salmon
Submitted by: Ray
"Obiwan" Konopka, FL.
Ingredients:
3/4 cup dark rum
1/3
cup brown sugar
3 tablespoon kosher salt
1-1/2 tablespoon pickling
spice*
1 teaspoon anise seed
1 teaspoon dill seed
1-1/2 pounds
salmon steaks or filets.
Lump charcoal and chunks, of cherry wood
Directions:
This is a mixture of spices
allspice -- mustard seed -- bay leaves etc. Look for it in the spice section of
your super market. Lightly toast the anise and dill seed until they start to
release their aroma. Combine with the other marinade ingredients. Not all of
the sugar will dissolve. Don't worry about it. Add the marinade to a shallow
bowl. Filets skin side up. With steaks, you need to flip them 3 or 4 times
during marinating. Marinate in the refrigerator for several hours. Press the
salmon into the marinade so that bits of spices adhere to the flesh. Remove
salmon from marinade and air dry on a rack until a skin (pellicle) starts to
form. This should take no more than an hour. Prepare your grill. I use a 22
1/2" like a Weber kettle, so I'll give directions for that. Adapt the cooking
process to whatever you have. Start one chimney of lump charcoal. Set the Weber
charcoal holders on one side of the grill. When the charcoal if fully started,
dump it into the charcoal holders. Add a chunk of two of cherry. Set the bottom
vents to just cracked.
Honey Snaps
Submitted by: Karen Skut, CT
Ingredients:
1/2 cup butter, softened
1/4 cup honey
3 tablespoons golden syrup
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup white sugar
Directions:
Preheat the oven to 350 degrees F (175
degrees C). Line a baking sheet with parchment paper. Combine the butter, honey
and golden syrup in a saucepan. Cook mixture over medium heat, stirring
frequently, until butter is melted and ingredients are blended. Stir in the
baking soda, and remove from the heat. Measure the flour and sugar into a
mixing bowl and stir to blend. Pour the butter mixture into the bowl with the
flour, and stir until evenly blended. Roll the dough into 1 inch balls, and
place on the prepared baking sheet. Bake in preheated oven until golden brown,
10 to 12 minutes. Cool on the baking sheet for a few minutes before removing to
a wire rack to cool completely.
Cover and set the top vents to fully open.
When smoke starts to issue from the top vents -- add the salmon as far away
from the charcoal as possible. Recover with the top vents over the salmon. If
using steaks, put the prettiest side up, with the backbone facing towards the
fire. You may need to add more cherry during the cooking process if you are
using small chunks. If you got the bottom vents set right, the salmon should be
done in about 20 minutes. The first time you do this start checking for
doneness after about 15 minutes and every 5 minutes after that. The meat should
flake easily when poked with a fork. If a white substance oozes to the surface
of the salmon your fire is too hot. Cut your vents back more next time. If the
salmon skin sticks to the grill all is not lost. Slide a large spatula between
the skin and flesh starting at the smallest end. You can separate the salmon
from the skin is a single piece without much effort.
Capt'n Crusty's New Brown Sugar Rub for Salmon
Submitted by: Chris "Capt'n Crusty" Fosmire, FL.
Ingredients:
1 cup light brown sugar,
packed
1 cup non-iodized table salt
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon dried dill weed
1
tablespoon dried savory
2 teaspoons dried tarragon
Directions:
Mix all ingredients thoroughly. Place the
fish flesh-side up on a non-reactive platter or in a glass baking dish. Pour
all of the rub over the salmon and spread it evenly over the surface, about
1/4" thick, Move the salmon into the refrigerator for 2-3 hours. Next, rinse
the fillet thoroughly under cold running water to remove all the salt and
sugar. Pat all surfaces dry with paper towels. You'll notice that the fillet
now has a more intense color. Place the fillet flesh-side up on a clean platter
or sheet pan and let it dry until tacky, about 30 minutes. This tackiness is
known as "pellicle". It is the result of water-soluble proteins drawn to the
surface of the fish by the rub that dry to create a sticky layer. This layer
prevents moisture loss and attracts and holds smoke particles during cooking.
You can dry the fish in the refrigerator, or on the kitchen counter in front of
an electric fan.
Thanksgiving "BBQ Salmon"
Submitted by: Jennie
Whitmore, KY.
Ingredients:
1 cup light brown sugar,
packed
1 cup non-iodized table salt
3 Tbsp. granulated garlic
3
Tbsp. granulated onion
1 Tbsp. dried dill weed
1 Tbsp. dried savory
2 tsp dried tarragon
Directions:
Mix
all ingredients thoroughly. Regular sugar may be substituted for brown sugar.
To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and
double garlic salt and onion salt to 6 Tbsp..
Desserts by Melody:
Blackberry Pound Cake
Ingredients:
1 cup butter or margarine,
softened
1 1/2 cups granulated sugar
3 cups un-sifted flour
1
teaspoon salt
1 cup blackberry jam
1 cup (8 ounces) sour cream
1
teaspoon vanilla extract
4 eggs
1 teaspoon cream of tartar
1/2
teaspoon baking soda
2 tablespoons ReaLemon reconstituted lemon juice
1
cup chopped nuts
Directions:
Heat oven to 325
degrees F. Liberally grease a 10-inch tube pan. In large mixer bowl, cream
together butter and sugar until fluffy. Add eggs, one at a time, beating well
after each addition. Sift or stir together flour, cream of tartar, salt and
baking soda. Blend together jam, ReaLemon and sour cream. Add flour mixture
until well blended. Stir in vanilla extract and nuts. Pour into prepared pan.
Bake 70 minutes or until a wooden pick inserted near center comes out clean.
Cool 10 minutes. Remove from pan. Top with Lemon Glaze.
Black Raspberry Cream Pie
Ingredients:
Brownie Crust:
1 package (20 oz)
Ghirardelli Double Chocolate Brownie Mix
1 egg
1/3 cup water
1/3 cup vegetable oil
Cheesecake:
16 oz (2
cups)
cream cheese, softened
1/2 cup sour cream
2 eggs
3/4 cup
sugar
1 teaspoon vanilla
1/4 cup water
Directions:
Preheat oven to 325 F.
For Brownie
Crust:
In medium bowl, stir together brownie mix, egg, water and oil
until moistened (about 40 strokes). Reserve 3/4 cup brownie batter for
cheesecake. Spoon remaining brownie batter into lightly greased, 9-inch
springform pan. Bake 10-12 minutes.
For Cheesecake:
Place cream
cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed
2 minutes or until smooth. Add eggs, one at a time, beating after each
addition. Add sugar and vanilla and continue to mix until smooth. Spoon cream
cheese mixture evenly over brownie crust. Add 1/4 cup water to reserved brownie
batter and mix well. Drop spoonfuls of brownie batter randomly over cream
cheese mixture. Swirl with tip of knife to create marbled effect. Bake 55-60
minutes or until filling is set. Cool thoroughly. Store in the refrigerator.
Serving Size: Makes 12 Servings
Cherry Mallow Cobbler
Submitted by: Shelby
Crist, FL.
Ingredients:
1 1/3 cups vanilla wafer
crumbs
1/4 cup butter or margarine, melted
2 1/2 cups cherry pie
filling (21 ounce) can
1 cup whipping cream
1/2 teaspoon almond extract
2 cups miniature marshmallows
Directions:
Combine crumbs and margarine. Press into bottom of 8-inch round baking pan.
Cover with pie filling. Chill. Whip cream with almond extract until stiff. Fold
in marshmallows and spread over cherry filling. Chill several hours before
serving. 6 servings.
Pumpkin Cheesecake
Submitted by: Lynn Pinard,
Ct. Servings: 8
Ingredients:
Crust:
1/3 cup
reduced-calorie margarine, room temp.
2 cups graham-cracker crumbs
Filling:
1 container (24 ounces) cottage cheese (3 cups)
1
tub (12 ounces) light cream-cheese
1-1/4 cups packed light-brown sugar
2 large egg whites
2 large eggs
1 can (16 ounces) solid-pack
pumpkin
2 tablespoon cornstarch
2 teaspoon pumpkin-pie spice
1
teaspoon vanilla extract
Directions:
Lightly grease bottom and sides of 9x3-inch springform pan. Crust: Mix
margarine and cracker crumbs in a bowl until evenly moistened. Press over
bottom and 2 inches up sides of prepared pan. Filling: Heat oven to 325 degrees
F. Process cottage cheese and cream cheese product in a food processor or
blender about 2 minutes, scraping down sides 2 or 3 times, until thick and
smooth. Add brown sugar, process until sugar dissolves. Add eggs and egg whites
and process just until blended. Transfer to a large bowl. Stir in pumpkin,
cornstarch, spice and vanilla until well blended and smooth. Pour into crust.
Bake 1 hour and 20 minutes or until top of cake looks set. Shut off oven. Cool
completely on wire rack. Cover and refrigerate in pan at least 6 hours or up to
4 days.
Pumpkin Cobbler
Submitted by: Alice Bokinski,
Del.
Ingredients:
1 can Pumpkin, large can
4 Eggs; large, beaten
1 1/2 c Sugar
1 tsp. Salt
1 tsp. Ginger
1/2 tsp. Cloves
2 tsp. Cinnamon
1 c Evaporated milk;13 ozs.
1
pk Yellow cake mix
1 c Butter; melted
2 tbsp. Brown sugar
1/2 c
Almonds ;slivered,
or 1/2 c Chopped walnuts
Directions:
Blend together, pumpkin, eggs, sugar, salt,
ginger, cloves, cinnamon and canned milk. Pour into greased 13"x9"x2" pan.
Sprinkle dry cake mix over top of mixture. Drizzle melted butter over dry cake
mix. Sprinkle brown sugar over butter. Top with a sprinkling of nut meats. Bake
in a 350 deg. oven for 1 hour and 20 minutes. Makes 9 3"x4 1/4" servings.
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Happy Thanksgiving, greetings 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. Ok! It's Thanksgiving and you
maybe wondering what should I make this year. What if we try something a bit
different instead of the same old traditional Turkey or Ham. Well if you're in
the mood for a tasty change, check out these Biker Thanksgiving favorites. We
tried a few of them and you know what, we found a few awesome changes we plan
to make this Thanksgiving and you might too, so sit back and check out this
Months Biker food recipes and that includes the awesome Dessert recipes from
Melody. So, have a Happy Thanksgiving, and please remember our troops and those
less fortunate this Holiday season, Happy Eats!