The Biker eNews Grill
January 2010 Edition

By Chef FatBoy

Happy New Year!! Let's hope this year is a Better year!! But, 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. Happy New Year! Well with all the crazy stuff going on in this world we find very little to be happy about, but here we find a little bit of heaven where we all can get away from all that brings us down!! So, let's start the New Year off with a bit of High Spirits and Biker recipes with a punch. Hey! We all need a pick me up now and then so let's start off right this year!! Please remember our troops and the sacrifice they make for all of us and pray for their safe return! Check out Melody's Desserts this Month, even she got into the Spirit of things!! Hey! Enough let's Eat!

Hey! Join in the fun, send me your favorite recipes and we'll get them posted here for all to see and try. Please e-mail them to: fatboy@chef-fatboy.com and while you're at it, check out my website at: www.chef-fatboy.com for more wonderful Biker recipes and more. Oh! If you're into Wild Game stop by and see Old Grizzly Pete's tab, where there's always something good to eat. You'll be glad you did and so will I.

Ride safe and always EAT WELL!

A very Happy New Year!

Chef FatBoy, Melody and Family

Click here for previous issues of the Biker eNews Grill

Sweet Daddy's Whiskey Pepper Steak
Submitted by: sweetdaddybob, Fl.

Ingredients:
Whiskey Pepper Sauce:
1 tablespoon butter
2 tablespoons chopped white onion
2 cups beef stock or canned beef broth
1/4 teaspoon cracked black pepper
1 clove garlic, pressed
2 tablespoons whiskey
1 green onion, chopped
1 teaspoon cornstarch
1 tablespoon water

Pepper Steak:
1 (16-ounce) sirloin steak, cut into two portions
2 teaspoons cracked black pepper
2 tablespoons butter
Salt

Directions: Fire up the barbecue. In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown. Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half. Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks. Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks. Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown. When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill. When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steaks doused with whiskey pepper sauce. Yield: 2 servings

Bourbon Beef Tenderloin
Submitted by: Bob "Bobo" Phalen, FL.
Makes: 8 to 10 servings

Ingredients:
1 part bourbon
1 c. brown sugar
2/3 c. soy sauce
1 bunch cilantro, leaves chopped
1/2 c. lemon juice
1 tbs. Worcestershire sauce
2 c. water
3 to 4 sprigs fresh thyme, leaves chopped
1 (5 lb.) beef tenderloin, silver connective tissue removed
Oil, to brush grill

Directions: Preheat grill or oven to 350 degrees F. Prepare marinade by combining the bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water and thyme in a bowl. Make sure the tenderloin has been cleaned and the tissues have been removed. Fold the tail end of the beef back underneath itself so that it is of uniform thickness and secure with butcher's string. Place meat in a dish and pour marinade over meat, cover and refrigerate for approximately 8 to 12 hours, turning meat over several times. When grill is ready, place meat on oiled surface and reserve the liquid from the marinade. Cook over high heat with lid closed, turning meat often and occasionally basting with the marinade. The tenderloin will cook to rare in approximately 30 to 45 minutes.

Bacon and Bourbon Baked Beans
Submitted by: crazyj, Del.

Ingredients
2 16-oz cans pork & beans
1 green pepper, diced
4 slices bacon
1 medium onion, diced
1 4-oz can mushrooms bits & pieces, drained
2 tablespoons Worcestershire sauce
2 tablespoons wine vinegar
2 tablespoons Bourbon
1 tablespoon mustard
1/4 cup brown sugar
1/4 cup Barbecue sauce
1/4 teaspoon celery salt
1/4 teaspoon lemon pepper
1/4 teaspoon garlic powder
Directions: Cook bacon until crisp. Crumble. In a large pot, combine the beans and remaining ingredients. Bake at 350 degrees for 30 minutes. Serves 8-12.

Whisky Carrots
Submitted by: nanogil, Del.
Ingredients
3 pounds frozen crinkle cut carrots
1 stick butter
1/2 cup brown sugar
1/2 cup orange juice concentrate
2 ounces Bourbon

Directions: Boil carrots until almost tender, drain. In saucepan, heat butter, brown sugar, and orange juice concentrate until bubbly. Stir in Bourbon and remove from heat. Place carrots snuggly in baking dish. Pour sauce over carrots and bake uncovered for 1 hour at 325 degrees.

Bourbon Pork Tenderloin
Submitted by: Jamie Thomson, Ill.

Ingredients
1 cup confectioner's sugar
2 tablespoons Bourbon or Whisky
1 tablespoon water
1 teaspoon vanilla extract
1-1/2 to 2 pound pork tenderloin (2 tenderloins)
1/4 teaspoon black pepper
1/2 teaspoon salt

Directions: Preheat oven to 350 degrees, line a 7 x 11 inch baking dish with foil coated in non-stick cooking spray. In medium bowl, combine sugar, Bourbon / Whisky, water and vanilla. Mix well, set aside. Season tenderloins with salt and pepper. Place in baking dish. Spoon half of sugar mixture over tenderloins. Roast for 45 minutes. Remove from oven and spoon remaining sugar mixture over the tenderloins. Roast 5-10 minutes or until no pink remains. Cut into 1/4-inch thick slices and serve with sauce from the pan.

Bourbon Strip Steak
Submitted by: Ray Fletcher, Vir.

Ingredients
1/4 cup Bourbon or Whisky
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons garlic powder
1/4 cup Dijon mustard
1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 1/2 pounds New York Strip Steak

Directions: Combine first 8 ingredients and mix thoroughly with a whisk. Trim 1/2 inch of fat from strip steak. Cut into 4 equal pieces. Place strip steak in a pan and cover with marinade. Refrigerate for at least 12 hours. Grill steak to taste. Baste frequently.

Bourbon Beef Barbecue
Submitted by: Bill Darrin, WVir.

Ingredients
1 beef rump roast (Approximately 3 pounds)
2 bottles Jim Beam Barbecue Sauce or your favorite
1 bottle Bourbon

Directions: Thoroughly rinse the roast with water. Place the roast in a slow cooker or crock pot with enough water to cover the bottom half of the roast. Apply the salt and pepper to the roast according to your own taste. Set the cooker or crock-pot to medium. Allow the roast to cook until a meat thermometer reaches 160-170 degrees Fahrenheit. Remove the roast from the slow cooker or crock-pot and allow to cool. Once the roast is cool, cut it into slices approximately 1/4 inch thick. Using your fingers, pull apart or shred the meat into smaller pieces. Rinse the slow cooker or crock-pot prior to putting all of the shredded meat back into it. Add 29 ounces of Barbecue Sauce. Mix the shredded meat and barbecue sauce thoroughly. Then add approximately 1/4 cup Bourbon. Set the slow cooker or crock-pot on low to medium setting. Allow the shredded meat and barbecue sauce to cook for about 2 hours. Stir regularly and add more Bourbon to taste. Serve the Bourbon Bluegrass Beef Barbecue sandwich style using freshly baked potato bread.

Bourbon Wild Rice
Submitted by: Sara Belanger, Del.

Ingredients
1 cup wild rice, soaked
1/2 stick unsalted butter
1 shallot or small onion, chopped
6 large mushrooms, thinly sliced
6-8 fresh chestnuts, peeled or one 10-oz. can
1/2 cup golden raisins
4 ounces Bourbon
2 1/2 cups rich chicken stock

Directions: Preheat oven to 350 degrees. Sauté shallot and mushrooms in butter. Remove from pan. Add chestnuts and raisins to liquid and brown. Pour in Bourbon. Return shallots and mushrooms to pan. Add wild rice and stock. Mix well and season to taste. Cover and place in oven for 45 minutes to one hour.

Chicken with a Kick
Submitted by: Ray 'Obiwan" Konopka, FL.

Ingredients
4 boneless chicken breasts
1/4 cup dark brown sugar
1/4 cup Dijon mustard
1/4 cup Bourbon or Whisky
2 green onions, thinly sliced
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon butter
1 tablespoon vegetable oil

Directions: Place chicken between two pieces of wax paper and pound to 1/2-inch thickness; place in a baking dish. Combine brown sugar and next five ingredients. Brush mustard mixture on both sides of chicken. Cover and marinate for one hour in refrigerator. Remove chicken, save marinade. Combine butter and oil in large skillet over medium/high heat and sauté chicken until done. Remove drippings from skillet and place chicken on a serving platter. Add marinade to skillet and bring to a boil, pour over chicken and serve.

Grilled Marinated Grouper
Submitted by: Capt'n Ron, RI.

Ingredients
4-6 filets grouper fish
1/2 cup fresh lemon juice
1/2 cup fresh orange juice
2 cups Bourbon
1 teaspoon fresh grated lemon
2 teaspoons prepared horseradish
1 clove garlic, peeled and chopped
1 teaspoon dry oregano
1 teaspoon thyme
1 teaspoon mint leaves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
Directions: In blender or food processor, combine all marinade ingredients at high speed. Ladle marinade into 13x9x2 inch non-metal dish and add fish. Cover and marinate in refrigerator for 8 hours, turning once. Coat wire basket with olive oil and arrange fish in basket. Heat coals in grill to red-hot. Move coals to side and grill fish in basket for 7 to 8 minutes with grill covered until fish flakes easily in center. Baste often with marinade. Serve immediately with lemon slices.

Baby Back Ribs
Submitted by: Chuck "Zero" Mitchell, Del.

Ingredients
2 full racks (quartered) baby back ribs
1 quart beef broth
2 cups Barbeque Sauce
1 cup honey
¼ cup Bourbon or Whisky
Directions: Place ribs and beef broth in a large heavy pot or Dutch oven, and add enough water to fully cover ribs. Simmer over low heat for about 1 hour. Once tender, remove and set aside. Preheat the grill to medium heat. In a medium bowl, combine barbeque sauce, Bourbon and honey. Baste ribs generously with sauce and grill for about 4 minutes on each side or until desired degree of doneness.

Desserts by Melody;

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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