The Biker eNews Grill
September 2010's Edition

By Chef FatBoy

Greetings and welcome to "The Biker eNews Grill" where you'll find the very best in Biker food recipes by Bikers for Bikers from all over the world. A Happy Birthday wish to my Dad and Cooter (Jason) my son, many more ! Well, it's getting into fall again, but keep those grills Hot and to keep the spirit going checkout this Months recipes, oh yeah there's plenty of time left to serve up more awesome Biker delights and Melody still Dessert's for any time of the year, so let's get cooking!

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!

Chef FatBoy & Melody

Salads:

Italian Potato Salad
Submitted by: Brenda Z. Mass.
Serves 4 to 6

Ingredients:
1 pound white or red skin potatoes
1/2 cup white balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons granulated sugar
1 teaspoon celery seed
1 teaspoon oregano
4 ounces red onion, julienned
2 ounces chopped scallions

Directions: Wash potatoes and boil in salted water until fork tender. Let potatoes cool slightly, and cut into quarters. Set aside. In a mixing bowl, whisk together the vinegar, mustard, sugar, celery seed and oregano. Add the julienned red onion and scallions. Pour the dressing over the reserved potatoes and toss well to coat. Chill overnight.

Seafood Pasta Salad
Submitted by: Capt'n Crusty, RI.

Ingredients:
4 cups cooked and drained spiral or shell pasta or (any you prefer)
1 cup frozen peas (thawed)
1/2 cup chopped green pepper
2 cups fine shredded cheese (cheddar or mixed)
1/2 cup finely chopped onion
1/2 cup chopped sweet red pepper
1/2 cup finely shredded carrot (may omit)
2 cups imitation crabmeat shredded
2 cups Ranch or Peppercorn Ranch Dressing (bottled)
2 cups halved cherry tomatoes
1/2 cup of parmesan cheese (optional)

Directions: Cook pasta until done but not overcooked. Cool under cold running water; drain well. In large bowl combine all ingredients except tomatoes and Parmesan cheese. Toss gently but blend thoroughly. Refrigerate 3-4 hours. If texture is dry add more dressing, top with tomatoes and parmesan cheese. Notes: This is a creamy pasta salad but I prefer this to the ones with oily dressings. You can also substitute small frozen shrimp, (be sure they are thawed and well drained on paper towels or the salad will be watery

Cold Pasta Seafood Salad
Submitted by: Taylor T. Ct.

Ingredients:
1 pkg. (16 oz.) elbow macaroni or rotini
3 c. broccoli flowerets
1 c. diced green pepper
2 cans (7 oz. each) tuna, drained & chunked or shrimp, crab meat or sea legs
3/4 c. sliced pitted ripe olives
1 c. prepared Italian salad dressing

Directions: Cook macaroni as directed on package; drain and rinse with cold water. Meanwhile, blanch broccoli in boiling water for 5 minutes; drain and rinse with cold water. Add to macaroni with peppers, tuna and olives. Add dressing and toss. Makes 14 cups or 10 servings.

Creamy Lemon Kiss Chicken Salad
Submitted by: Alice H. Ct.

Ingredients:
Dressing:
1 cup lemon low-fat yogurt
1/3 cup mayonnaise or salad dressing
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon poppy seeds

Pasta Salad:
2 to 2½ cups (4 ounces) uncooked bow-tie pasta
1 can (10 ounces) premium chunk breast of chicken, drained and flaked
1 can (8 ounces) mandarin oranges, drained
1/2 cup sliced green onion
1/2 cup sliced celery

Directions: Cook Time: Approximately 20 minutes, For the Dressing: Combine the yogurt, mayonnaise, lemon juice, salt, pepper, and poppy seeds in a small mixing bowl; mix well. For the Pasta Salad: Cook the pasta according to the package directions; drain and rinse under cold water. Combine the pasta, chicken, mandarin oranges, green onion, and celery in a large bowl. Add the dressing; toss to coat. Cover and refrigerate until time to serve. Servings: 4

Marinated Veggie Salad
Submitted by: 1goodgirl, Mass.

Ingredients:
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1 c. sugar
1 tbsp. water
1 tsp. pepper
16 oz. can French-style green beans
12 oz. can corn
17 oz. can English peas
2 oz. jar pimentos
1 green pepper, finely chopped
1 large onion, finely chopped
1 c. celery, finely chopped

Directions: Combine first 6 ingredients in a saucepan. Bring to a boil, stirring to dissolve vinegar. Let cool. Drain vegetables and combine. Stir in the vegetable mixture; cover and place in refrigerator 12 hours prior to serving or overnight. Stir occasionally.

Kidney Bean Salad
Submitted by: Jamie Reece, VT.

Ingredients:
2 cans kidney beans
3 boiled eggs
1/2 c. dill relish
1/4 c. sweet pickle relish
1/2 c. chopped celery
1/4 c. chopped onions
1/2 c. light mayonnaise

Directions: Pour out juice (liquid) from beans. Mix all ingredients in bowl. Sprinkle with salt and black pepper.

Banana Split Salad
Submitted by: kittykat32, RI.

Ingredients:
1- 14 oz. can sweetened condensed milk
1 carton (12 oz.) frozen whipped topping, thawed
1 can cherry pie filling
3 med. firm bananas, cut into chunks
1 can (8 oz.) crushed pineapple, drained
1/2 c. chopped nuts--optional

Directions: In a large bowl, combine the milk and whipped topping until well blended. Fold in pie filling, bananas, pineapple and nuts. Chill at least 1 hr. before serving.

Strawberry Banana Salad
Submitted by: Carol Megan, Del.

Ingredients:
1 pkg. strawberry jello
1/2 envelope unflavored Knox gelatine, mixed according to pkg.
1 (10 oz.) frozen strawberries
1 small can crushed pineapple
2 medium bananas
1 c. pecans, chopped
1 c. sour cream

Directions: To mix gelatin, add thawed strawberries, pineapple and nuts. Pour 1/2 mixture into container. Congeal. Spread sour cream over. Slice bananas over sour cream. Cover with rest of strawberry mixture and congeal. Serves 8.

Broccoli Salad
Submitted by: Angie Powers, Va.

Ingredients:
5 c. chopped fresh broccoli
1/2 c. raisins
1/4 c. chopped red onion
2 tbsp. sugar
3 tbsp. vinegar
1 c. mayonnaise
10 bacon slices, cooked and crumbled
1 c. sunflower seeds

Directions: In a large salad bowl, combine broccoli, raisins and onion. In a small bowl, combine sugar, vinegar and mayonnaise. Pour over broccoli; toss to coat. Refrigerate. Just before serving, sprinkle with bacon and sunflower seeds; toss.
Yield: 6 to 8 servings.

Pineapple Grape Salad
Submitted by: Marlene Duvall, KY.

Ingredients:
1 lg pkg. miniature marshmallows
1 lb. seedless grapes
1 sm. jar maraschino cherries, reserve juice
1 can pineapple tidbits
1/2 c. chopped nuts
1/2 c. sugar
3/4 c. pineapple juice
tbsp. vinegar
1/2 tsp. salt
juice of 2 lemons
4 tbsp. flour
Reserved cherry juice

Directions: Cook the salt, lemon juice, pineapple juice, cherry juice, flour and vinegar. Cool. Whip 1 pint cream and fold into cooled mixture. Combine marshmallows, grapes, pineapple, cherries and nuts. Carefully fold into fruit mixture the cooked mixture. Refrigerate for 12 to 24 hours before serving.

Tuna Salad
Submitted by: Desrireme, NY.

Ingredients:
2 hard boiled eggs
1 - 6 oz. can crabmeat shredded
1 - 12 oz. can white tuna
1/2 c. mayonnaise
1 tsp. sour cream
1 tsp. yellow mustard
1/2 tsp. dill weed
1/2 tsp. lemon pepper
2 tbsp. sweet pickle
3/4 c. chopped onion
2 c. cooked macaroni

Directions: Remove shells from eggs. and combine with all other ingredients. Add to cooled macaroni and mix well. Better if made the day before.

Fish Recipes:

Spice-Crusted Salmon with Citrus Sauce
Submitted by: ChrissyD. Pa.

Ingredients:
Sauce:
1 (6-ounce) carton plain fat-free yogurt
1/2 cup fat-free sour cream
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon grated lemon rind
1/2 teaspoon grated lime rind
1/4 teaspoon salt
Salmon:
2 tablespoons fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1/4 cup breadcrumbs
2 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
12 (6-ounce) salmon fillets (about 1 inch thick), skinned
Cooking spray
Fresh cilantro sprigs (optional)

Directions: Preheat oven to 400°To prepare sauce, spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Add sour cream and next 8 ingredients (sour cream through 1/4 teaspoon salt). Cover and chill. To prepare salmon, place fennel, coriander, and cumin in a spice or coffee grinder; process until finely ground. Combine spice mixture, breadcrumbs, 2 1/2 teaspoons salt, and black pepper in a shallow dish. Dredge skinned side of salmon in spice mixture. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of salmon, crust side down; cook 3 minutes or until golden brown. Transfer salmon, crust side up, to a baking sheet lined with aluminum foil. Repeat procedure with remaining salmon. Bake at 400° for 8 minutes or until fish flakes easily when tested with a fork. Serve with sauce. Garnish with cilantro sprigs, if desired.

Pete's Salmon
Submitted by: Pete Rees, RI.
Yield: Makes 8 to 10 serving

Ingredients
1 cup firmly packed brown sugar
6 tablespoons salt
1 tablespoon minced fresh ginger
2 or 3 dried bay leaves
1 teaspoon crushed whole allspice
1 salmon fillet with skin (2 1/2 to 3 lb.; 1 to 1 1/2 in. thick)
About 1/3 cup mixed whole peppercorns (pink, green, white, and black)
About 1/2 cup apple or hickory wood chips
1 tablespoon honey
2 or 3 thin red onion slices
Dill sprigs

Directions: In a 1- to 1 1/2-quart pan, bring 1 1/2 cups water, sugar, salt, ginger, bay leaves, and allspice to a boil. Stir until sugar dissolves. Remove from heat and let cool slightly. Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed 12- by 15-inch pan. Pour sugar-salt mixture over salmon. Cover pan tightly and chill fish at least 4 or up to 24 hours, occasionally spooning brine over the fish. Mound 16 charcoal briquettes on the barbecue with a lid and ignite briquettes. Or turn gas grill to high heat and close lid. Meanwhile, add peppercorns to enough hot water to make them float; soak at least 15 minutes. Also add wood chips to enough warm water to make them float; soak at least 15 minutes. Drain fish and discard brine. Rinse fish with cool water and pat dry. Set fish, skin side down, on a large sheet of foil; cut foil to fit outline of fish.6. Rub honey over top of fish. Drain peppercorns and pat evenly onto fish to set them lightly in place. When coals are dotted with gray ash, in about 20 minutes, push half to each side of e. Drain wood chips and scatter 2 tablespoons on each mound of coals. For gas grill, put 1/4 cup chips in a foil pan and set over heat. Cover barbecue, and heat until chips start to smolder, about 10 minutes. Set grill 4 to 6 inches above the fire grate. Place salmon on foil in center of grill (not directly over coals); if using gas, turn to lowest setting and adjust for indirect heat (parallel to sides of salmon, not beneath the fish). Set an oven thermometer on top of the center of the fish. Cover barbecue. For charcoal, open vents 1/4 inch, and after 30 minutes add 3 briquettes to each mound of coals; repeat every 30 minutes of cooking.. Check thermometer often to be sure temperature stays about 160°. If temperature drops, open vents for charcoal slightly, or turn up heat on gas grill. If temperature rises, close 1 or 2 of the vents, or open lid of gas grill, then prop open slightly. Add wood chips as needed to produce a faint, steady stream of smoke. Moisture that accumulates on fish will evaporate. Cook salmon until a thermometer inserted in center of thickest part reads 140°, from 1 hour to 1 hour and 15 minutes.. Using wide spatulas, slide fillet with foil onto a rimless baking sheet, then slide fish from sheet onto a platter. Serve salmon warm, cool, or chilled.. Garnish with onion and dill. Cut fish across grain into wide slices or bite-size chunks; lift fish off skin.

Maple-Glazed Salmon with Pineapple
Submitted by: Ray Foster, CT.

Ingredients:
1/2 cup maple syrup
2 tablespoons Dijon mustard
4 6-ounce salmon fillets
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 fresh pineapple
1 jalapeño, seeded and finely chopped
2 cups cooked white rice

Directions: Heat broiler or grill. Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper. Slice the peel from the pineapple half and cut it lengthwise into quarters, then cut each quarter into 1/2-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon. Brush the salmon with the syrup mixture. Broil for 5 to 7 minutes, or until the salmon flakes easily when pricked with a fork and the inside is the same color throughout. Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired. Tip: Slice the other half of the pineapple left over from this recipe, brush it with maple syrup, and broil until it bubbles. Serve with ice cream.

Fish with Garlic Salsa
Submitted by: Paul Allen, Mass.

Ingredients:
2 pounds cod fillets (fresh only!)
2 T. butter, melted
1 T. finely chopped fresh cilantro or parsley
1/2 t. salt
1 clove garlic, crushed
garlic salsa (recipe included)

Directions: Place fish fillets on a rack in broiler pan. Mix butter, cilantro, salt and garlic in small cup or bowl. Brush half of butter mix onto top sides of fish. Set oven to broil or very high heat. Broil fish about 4 inches from heat source for about 5 minutes, until lightly cooked. Take pan with fish out and flip over fillets. Brush remaining butter onto fillets. Broil another 4 minutes or until flakes easily with fork. Serve with Garlic Salsa.

Hot Barbecued Scallops
Submitted by: Capt'n Jack, RI.

Ingredients:
1 ¼ pounds bay scallops
2 medium sweet red bell peppers cut into 1 1/2 inch squares
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 tablespoons sherry
1 tablespoon sugar

Directions: Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers. Mix together the Hoisin, soy, sherry, and sugar. Brush the shellfish and peppers with the sauce, coating well. Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4 minutes per side. Remove to a platter and serve. 6 to 8 appetizer portions; 3 main-course portions

Charbecued Scallops
Submitted by: Reece Wright, RI.

Ingredients
8 fresh scallops, removed from their shell
2 fluid ounces olive oil
4 tablespoons lemon juice
Salt, to taste
White pepper, to taste
Paprika, to taste

Directions: In a bowl, mix together the oil, lemon juice, salt and pepper. Add the scallops and mix well. Leave to marinate for 30 minutes. Remove the scallops from the bowl, reserving the marinade, and place in a well-oiled hinged basket. Alternative, thread the scallops onto skewers. Cook over hot coals for 8-10 minutes, turning from time to time and basting with the remaining marinade. Serve immediately.

Beef, Pork and Chicken Recipes:

Spareribs
Submitted by: Ray Bianca, Ct.

Ingredients:
4 cloves garlic
2 teaspoons salt
1/4 cup honey
1/4 cup soy sauce
1 cup chicken broth
1/4 cup ketchup or tomato puree
4 pounds pork spareribs, left in one or two slabs
1 tablespoon cornstarch
Water

Directions: Mash garlic and mix with salt; mix with honey, soy sauce, chicken broth, and ketchup or tomato puree. Pour mixture over the ribs, refrigerate, and let marinate for several hours or overnight. Turn several times to coat all surfaces. Preheat oven to 450°. Put spareribs in the roasting pan with marinade. Bake 10 minutes. Reduce oven temperature to 325°. Bake for 1 hour and 20 minutes longer, or until ribs are tender. Baste occasionally. Put ribs on a serving platter and keep warm in the oven while you thicken sauce; add enough water to the liquid in roasting pan to make 1 cup. Make a paste with the cornstarch and a small amount of water, then blend into the liquid , cooking until thickened and clear. Serve with the spareribs. Serves 4.

Barry's Pork
Submitted by: Barry "Foxman, Kerns, Ct.

This pork recipe is an easy and tasty way to cook boneless pork chops.

Ingredients:
4 boneless pork sirloin chops
2 to 3 garlic cloves, minced
2 tablespoons cooking oil, divided
1/2 cup seasoned flour
1/2 pound mushrooms, sliced
1 bunch scallions, sliced
1/2 teaspoon thyme
1 can dark beer, room temperature
1 to 2 Tbsp. sour cream, optional

Directions: In 1 tablespoon of oil, sauté garlic; then lightly flour pork and brown until golden. Remove pork and set aside. In same skillet, add another tablespoon of oil; saute scallions and mushrooms. Return pork to pan; sprinkle with thyme. Add 8-12 oz beer, depending on thickness of cut; bring to boil. Cover and simmer 8 minutes for thin, 15-20 minutes for thick. Spoon sauce over meat to serve.
For a richer sauce, add 1 or 2 tablespoons sour cream just before serving. Pork Recipe serves 4.

Barbecued Spareribs
Submitted by: Terry George, Mass.

Ingredients:
4 pounds pork spareribs
2 cups sliced onion
Salt and pepper

Barbecue Sauce
3/4 cup ketchup
3/4 cup water
2 tablespoons vinegar
2 tablespoons Worcestershire sauce
2 1/2 teaspoons salt
Dash ground cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon chili powder

Directions: Place ribs in roasting pan. Add onions; sprinkle with the salt and pepper. Combine all sauce ingredients; pour over spareribs. Cover pan tightly roasting pan tightly and bake at 350° for 1 1/2 hours. Remove cover and roast 20 minutes longer. Serve barbecued spareribs with potatoes or hot cooked rice. Serves 4 to 6.

Sherry's Grilled Pork Chops and Beer Brats
Submitted by: Sherry G. VT.

Ingredients:
2 bottles beer
2 small onions, sliced
2 tbsp. cider vinegar
2 minced garlic cloves
2 tsp. fresh thyme
1/2 tsp. sugar
1/4 tsp. pepper
2 tbsp. canola oil
4 bone-in pork loin chops
4 bratwurst

Directions: In a large bowl, blend 1 cup beer, 1 sliced onion, vinegar, garlic, thyme, sugar, and pepper. Whisk in oil. Transfer to re-sealable plastic bag. Add pork chops. Marinate, refrigerated for 2 hrs. Heat grill to medium-high. Pour remaining beer into saucepan, add remaining onion. Add bratwurst. Over medium heat, simmer gently 5 minutes. Add pork chops to grill, cook 5 minutes. Uncover grill, turn chops over. Add bratwurst to grill, continue to cook chops and bratwurst 8 minutes.

Honey and Herbs Grilled Pork
Submitted by: Tommy J. Mass.

Ingredients:
3 lb. boneless pork loin roast
1 c. beer
1/2 c. honey
1/2 c. Dijon mustard
1/4 c. vegetable oil
2 tbsp. onion powder
1 1/2 tsp. rosemary leaves, crushed
1 tsp. salt
1 tsp. garlic powder
1/4 tsp. black pepper

Directions: Place pork in heavy plastic bag. Combine remaining ingredients, pour over pork. Seal bag. Marinate in refrigerator 1 hour. Remove pork, place over drip pan (filled with 1-inch of water) on grill covered or bake at 350 degrees for 30 minutes per pound. Baste occasionally. Simmer any leftover marinate 5 minutes. Serve with roast. 8-10 servings.

Grilled Peppers and Apples
Submitted by: Ellis Franks, NY.

Ingredients:
Toss 3 peppers and 3 apples. Cut in wedges with 2 tablespoons oil, 1 teaspoon onion powder, 1/2 teaspoon rosemary, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Broil or grill 15 minutes. Serve with pork.

Susan's Grilled Pork
Submitted by: Susie Jacobs, Ct.

Ingredients:
1/3 c. fresh lime juice
1/4 c. soy sauce
1 tsp. dried whole oregano
1/2 tsp. dried whole thyme
1 (1 lb.) pork tenderloin
Garnish: lime wedges

Directions: Combine first 4 ingredients in a shallow container or zip lock plastic bag. Add tenderloin, turning to coat. Cover or seal, and refrigerate at least 4 hours. Remove meat from marinade. Grill, covered, 6 inches from hot coals (450 degrees) for 25 minutes or until done, turning and basting once. (Meat in center will be light pink). To serve, thinly slice and arrange on platter. Serve with salsa and garnish with lime wedges. Serves 4.

Grilled Pork
Submitted by: Dan, Dan the Cajun Bikerman, LA.

Ingredients:
1 Boneless center pork loin chops or pork tenderloin or pork loin roast
1 tsp. seasoned salt
1/2 tsp. cayenne pepper
1 tsp. rubbed sage
1 tbsp. paprika
1/2 tsp. black pepper

Directions: Combine spices; mix well. Coat pork with spice mixture. Grill over medium-high heat until done.

Grilled Marinated Pork
Submitted by: Frank L., NY.

Ingredients:
3 tbsp. Dijon
2 tbsp. honey
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. cracked black pepper1/2 tsp. cinnamon
1/2 tsp. ground cardamon
1/2 tsp. ground ginger
2 1/2 lb. boneless pork loin - trimmed
4 sprigs rosemary plus more for decoration

Directions: Combine everything but the pork, rosemary and salsa and mix well. Place the pork and the marinade in a plastic bag and chill for 2 days, turning occasionally. Light a fire in the grill 30 minutes before using. . Soak the rosemary sprigs in water for 10 minutes or more. Place the wet rosemary sprigs on the grill. Wipe most of the marinade off of the pork and place it on the rosemary. Cover, leave the holes in the kettle open and cook for 15 minutes on each side. Let the meat rest under foil for 15 minutes before slicing. To serve: Place the sliced pork on a platter with fresh rosemary sprigs and pass the salsa.

Grilled BBQ Pork Ribs
Submitted by: Jimmy J, RI.

Ingredients:
2 tbsp. butter
1 c. chopped onion
1 clove garlic, chopped
1 c. plus preserves
1/2 c. red wine
1/3 c. red wine vinegar
2 tbsp. soy sauce
1/2 tsp. black pepper

Directions: Melt butter. Add onion and garlic. Stir in the rest of the ingredients. Simmer 30 minutes. While ribs are cooking on the grill brush on the sauce.

Beer Grilled Pork
Submitted by: Lou D, RI.

Ingredients:
4 boneless pork loin chops, trimmed, about 1 lb.

MARINADE:
1/4 c. soy sauce
1 c. beer, at room temperature
2 tbsp. brown sugar
2 tsp. grated fresh gingerroot

Directions: Combine marinade ingredients together well; place chops in plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in grill. Remove chops from marinade; grill over medium-hot coals 7-8 minutes per side, turning once. You may use chops with bone also. Serves 4.

Grilled Steaks with Lemon Herb Marinade
Submitted by: Kurt H, NJ.

Ingredients:
4 (1 1/4 inch thick) Steaks, or T-bone or Porterhouse steaks

Directions: Prepare barbecue. When coals are white hot or gas grill has reached 400°F, remove steaks from marinade and grill until desired doneness. Sprinkle steak lightly with onion powder, garlic, powder and salt and pepper during grilling (on both sides). Make a butter baste, for serving over steak by combining 2 tbsp. fresh parsley with 1 stick softened butter. Serves 4.

Marinated Flank Steak
Submitted by: DoobieD, Mass.

Ingredients:
2 med. to lg. flank steaks
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
1 1/2 tsp. minced fresh parsley
1 1/2 c. vegetable oil
1/2 c. red wine vinegar
2 cloves garlic, crushed
1/4 c. brown sugar
4 or 5 slices peeled fresh ginger root

Directions: Trim all fat off meat. Score meat. Marinate 48 hours. Cook on the grill close to coals for 4 minutes on each side (longer if desired). Serves 8.

Grilled Steak
Submitted by: Dave Cassone, NY.

Ingredients:
4 steaks
Un-seasoned meat tenderizer
Season - All season salt
Garlic salt
Salt
Pepper

Directions: Cover both sides of steaks with thin coat of all seasonings. Beat both sides with a meat tenderizer hammer. Cook right away. Can be barbecued on a gas grill for about 20 minutes.

Tiny's Grilled Steak
Submitted by: bayrunner, CT.

Ingredients:
1 1/2 lb. round steak
3 tbsp. sesame seeds
3 tbsp. salad oil
1/4 c. soy sauce
1/2 c. finely sliced green onions
1 clove garlic, crushed
1/4 tsp. black pepper
1/4 tsp. ground ginger
2 tbsp. brown sugar

Directions: Trim fat from the steak and pound (or purchase tenderized steak). Cut into 3 x 4 inch pieces. Combine remaining ingredients and marinate steak for at least 1 hour. Place steak on preheated grill (gas or charcoal). Cook on low to medium heat about 4 minutes. Turn, cook 3 to 4 minutes on other side. Serve hot!

Grilled Flank Steak
Submitted by: Lee Daley, Mass.

Ingredients:
1 beef flank steak (about 1 1/2 lbs.)
1/2 c. dark soy sauce
1/4 c. sugar
1/4 c. sherry
2 cloves garlic, slivered
Few drops hot pepper sauce
Score both sides of steak; place in glass dish.

Directions: Combine remaining ingredients in saucepan. Heat, stirring, until sugar is dissolved. Cool; pour over meat. Marinate in refrigerator for 4-6 hours, turning occasionally. Grill over hot coals or broil quickly (3-4 minutes on each side for rare), brushing with marinade. Slice thinly on diagonal. Serve as main course with snow peas, steamed rice, and hot mustard or chutney. Or thread sliced meat on skewers and serve as hors d'oeuvres, keeping warm in hot marinade. Serves 4-6. Great for sandwiches next day.

Wayne's Grilled Steak
Submitted by: Wayne Hensen, RI.

Ingredients:
Serves 2
2 beef or bison steaks (fat left on)

Marinade:
4 Tbsp. oyster sauce (I used Golden Dragon brand)
4-5 cloves garlic, minced
1 Tbsp. brown sugar

Sauce:
6 Tbsp. fish sauce
5 Tbsp. lemon juice
1/4 cup shallot OR purple onion OR green onion, minced
1 medium tomato, sliced up into very small pieces
2-3 cloves garlic, minced
2 tsp. brown sugar (or more to taste)
handful fresh coriander/cilantro, chopped
1 red chili, minced OR 1/2 tsp. cayenne pepper OR 1/2 tsp. crushed chili flakes (or more to taste)
1/2 tsp. chili powder
3 Tbsp. ground toasted sticky rice (see instructions) OR ground roasted peanuts

Directions: Stir marinade ingredients together and pour over steaks. Turn steaks in the marinade to coat. Cover and set in the refrigerator for at least 30 minutes, or up to 24 hours. Combine all the SAUCE ingredients - except the sticky rice or peanuts - together in a small bowl. Stir well to combine. If using ground sticky rice (instead of peanuts), place the uncooked rice in a dry frying pan over medium-high heat. Stirring continuously, dry fry the rice until toasted (it will turn light golden-brown). Tip the toasted rice into a bowl to cool a few minutes. Grind the toasted rice using a coffee grinder or a pestle & mortar (it should be quite powdery). Add the ground rice to the sauce and stir well. If substituting peanuts, add them at the last minute before serving, sprinkling them over the sauce. Taste-test the sauce (it should be very flavorful - a balance of salty, sour, and spicy). Add more sugar if too sour for your taste, or more chili if not spicy enough. If too salty, add more lemon juice. Grill the marinated steak until medium-rare to semi-well done (in Thailand the meat is normally still pink in the middle). Thinly slice the steak and place on a serving plate. Serve the hot sliced steak together with the sauce (the sauce is usually served at room temperature, but you can warm it very briefly if desired). To eat, place slices of the steak over plain steamed rice and top with a generous amount of the sauce. ENJOY!

Marinated chicken
Submitted by: Sally G., Mass.

Ingredients:
1/4 cup Dijon mustard
2 tablespoon fresh lemon juice
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon dried tarragon
1/4 teaspoon freshly ground black pepper
4 halves chicken breast boneless, skinless

Directions: Combine the first five ingredients, mixing well; spread on both sides of chicken. Place chicken on a plate. Marinate at room temperature for 15 minutes or for several hours in the refrigerator. Grill, uncovered, over medium coals, turning once, for 10 to 15 minutes or until juices run clear.

Cajun Spiced Chicken Breasts
Submitted by: Marcie McKenna, Mass.

Ingredients:
2 tablespoons Cajun seasoning
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
4 boneless chicken breast halves

Directions: Combine the seasonings and oil to form a paste, adding more oil if needed. Rub all over the chicken breasts; place in a food storage bag and refrigerate for at least 1 hour. Grill or broil the chicken for about 5 to 7 minutes on each side, depending on thickness. Chicken is done when juices run clear when pricked with a fork. Serves 4.

Grilled Chicken Tenders
Submitted by: Nicky Smith, Pa.

Ingredients:
1 to 1 1/2 pounds boneless chicken tenderloins
1/2 cup creamy Caesar dressing
1 tablespoon olive oil Dash garlic powder
1/2 teaspoon dried leaf basil
1 teaspoon dried minced onion, or a few teaspoons minced fresh onion
Dash pepper

Directions: Wash chicken and pat dry. Combine chicken with remaining ingredients in a bowl or sealable food storage bag. Seal or cover and refrigerate for 1 to 2 hours. Grill or broil for about 5 to 8 minutes on each side, or until nicely browned and cooked through. Serves 4.

Grilled Chicken Italiano
Submitted by: Bill Kinsley, RI.
Serves 4

Ingredients:
4 (3-ounce) chicken breasts
1 to 2 tablespoons extra virgin olive oil plus extra for drizzling
Salt and freshly ground black pepper
1 lemon, halved
2 teaspoons garlic powder
4 tablespoons melted butter
8 slices brioche bread
Sundried Tomato Basil Pesto (recipe follows)
8 ounces thinly sliced Prosciutto di Parma
Boston bibb lettuce (about 8 leaves)
1 beefsteak tomato, sliced

Directions: Preheat grill to medium high. Lightly coat chicken with olive oil and season with salt and pepper. Grill chicken approximately 4 minutes on each side. Squeeze fresh lemon juice on the chicken, and drizzle with extra virgin olive oil. Set chicken aside. 2. Mix the garlic powder and melted butter together. Brush the mixture onto the brioche and grill the bread for about a minute on each side. Be careful not to burn the bread by leaving it on too long, or using too much of the butter mixture. 3. Assemble the sandwich by spreading a tablespoon of the pesto on the bread. Layer the grilled chicken, and then the prosciutto on one slice. Top with 2 leaves of the lettuce and 2 slices of tomato. Finish with another slice of brioche. Note: For a picnic, pack all of the ingredients separately, and assemble the sandwich at the picnic site to ensure the best taste and avoid the sandwich becoming soggy.

Burgers:

Grilled Hamburgers
Submitted by: Lillie Wilson, Mass.

Ingredients:
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce

Directions: Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.

Rob's Grilled Hamburgers
Submitted by: Bob Freeman, NY.

Ingredients:
1 lb. hamburger
1 c. mushrooms, chopped
1/2 c. onions, chopped
1/4 c. Bullseye Barbeque Sauce
Salt & pepper to taste

Directions: Mix all ingredients together then make patties. Grill to taste. Medium recommended.

Grilled Hamburgers with Sour Cream and Herbs
Submitted by: Ginger Cosby, NJ.

Ingredients:
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns

Directions: Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours. Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
Grill buns, cut side down, during last 2 minutes if desired. Arrange burgers on bottom halves of buns. Cover burgers with bun tops and serve as desired. Serves 8.

Hamburgers on the Grilled
Submitted by: Patty King, NH.

Ingredients:
2 lbs. chopped meat
1/4 c. Knoxs Onion Soup Mix (really is the best!)
1/2 c. catsup
Your own favorite dry wine (which should be added slowly, to taste)

Directions: Mix meat together with all ingredients and form 6 to 8 patties. Broil 4 minutes each side for medium burgers and accordingly for other degrees of "doneness".

Jerry's Grilled Hamburgers
Submitted by: Jerry Nelson, Vt.

Ingredients:
1/4 c. plus 2 tbsp. catsup
2 tbsp. molasses
1 1/2 tbsp. Worcestershire sauce
1 sm. onion, cut into 8 pieces
1 clove garlic
2 bay leaves
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
3 lbs. ground chuck

Directions: Combine first 10 ingredients in container of electric blender and process until smooth. Add to ground chuck, mixing well. Shape into 6 patties about 3/4 inch thick. Grill patties 3 to 5 inches from slow coals for 4 to 7 minutes on each side.

Roman's Hamburger
Submitted by: Roman Davis, Ct.

Ingredients:
2 lbs. lean ground beef
2 tsp. finely chopped garlic
1/2 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. crumbled dried thyme
1 1/2 tsp. salt
1/8 tsp. freshly ground black pepper
1/2 c. beef stock, fresh or canned
Vegetable oil

Directions: Combine all ingredients except oil in a deep bowl. Knead vigorously with both hands until ingredients are well blended. Then pour in the stock and beat with a wooden spoon until the mixture is smooth and fluffy. Taste for seasoning. Divide the mixture into 18 equal portions and roll each one into a cylinder about 3 1/2 inches long and 1 inch thick, moistening your hands with cold water as you proceed. Grill or broil on the highest setting about 3 inches from the heat for about 8 minutes, turning them with a spatula or tongs every few minutes until they are crisp and brown on all sides.

Nancy's Grilled Burgers
Submitted by: Nancy Vetri, RI.

Ingredients:
1 lb. ground beef or turkey
1 env. taco seasoning mix
1 (4 oz.) can chopped green chilies
1/4 c. chopped onion
Hamburger buns

TOPPINGS:
Lettuce leaves
Tomato slices
Red onion rings
Taco sauce-salsa

Directions: In a medium bowl, combine ground meat, taco seasoning, green chilies and onion. Shape into 4 or 5 patties. Grill or broil 10 to 15 minutes, turning often. Serve on buns with sauce-salsa and choice of toppings.

Grilled Turkey Burgers
Submitted by: Paula Brice, Ct.

Ingredients:
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns

Directions: Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.

Desserts from Melody:

Melody's Black-Bottom Peanut Butter Pie

Ingredients:

Crust
1 box Pillsbury refrigerated pie crusts, softened as directed on box

Fudge Layer and Drizzle
1 1/4 cups dark or semisweet chocolate chips
1/2 cup whipping cream
2 tablespoons butter

Filling
1 1/4 cups milk
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 box (4-serving size) white chocolate instant pudding and pie filling mix
3 tablespoons butter
1 bag (10 oz) peanut butter chips (1 2/3 cups)

Topping
4 Nature Valley® peanut butter crunchy granola bars (2 pouches from 8.9-oz box),
crushed (3/4 cup)*

Directions: Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool on wire rack 20 minutes. Meanwhile, in 1-quart heavy saucepan, mix all fudge layer ingredients. Cook over low heat, stirring constantly, until chips are melted. Remove from heat; stir until smooth. Reserve 1/4 cup fudge mixture in small microwavable bowl for drizzle; set remaining mixture aside to cool. In large bowl, beat milk, yogurt and pudding mix with electric mixer on high speed about 3 minutes or until smooth and thickened. Set aside. In another small microwavable bowl, microwave 3 tablespoons butter and the peanut butter chips on High 45 seconds. Stir; if necessary, continue to microwave in 10-second increments, stirring after each, until chips are melted and mixture is smooth. On low speed, gradually beat peanut butter mixture into pudding mixture until combined; beat on high speed until filling is smooth and fluffy, scraping side of bowl occasionally. Spread cooled fudge layer mixture evenly in bottom of cooled baked shell. Carefully spoon and spread filling over fudge layer. Sprinkle crushed granola bars evenly over top. Refrigerate until set, 3 to 4 hours. To serve, microwave reserved fudge mixture on High 15 to 20 seconds or until drizzling consistency. Drizzle over top of pie. Cut into wedges to serve. Store in refrigerator.

Melody's Strawberry Delight Cake

Ingredients:
1 pkg. white cake mix
2 (3 oz.) pkgs. strawberry gelatin
2 c. boiling water
1 (3 1/2 oz.) pkg. strawberry flavored dessert mix
1 (1 lb. 5 oz.) can strawberry pie filling
1 (2 oz.) env. prepared whipped topping mix

Directions: Make cake according to packages directions and bake in a 9 x 13 inch pan. Five minutes before cake is done, dissolve strawberry gelatin in the boiling water. Remove cake from oven and poke holes with a meat fork or fork with large tines over entire surface of the cake. Pour the liquid gelatin slowly and evenly over the top of the cake. Refrigerate immediately. Prepare dessert mix according to package directions and refrigerate 1 hour. When dessert mix is set, remove cake from refrigerator and spread this over the cake's surface. Continue chilling cake for another hour. Then, spread the strawberry pie filling on the top of the cake and top pie filling with the prepared whipped topping. Refrigerate at least 3 hours before serving. Makes 12 to 15 servings.

Jill's Blueberry Cheesecake
Submitted by: Jill M, NH.

Ingredients:
Graham crackers (20)
1 1/2 c. sugar
1/2 c. butter
1 lg. pkg. cream cheese
2 eggs
1 tsp. vanilla
1 tsp. lemon juice
1 can blueberry pie filling

Directions: Crush graham crackers into fine crumbs and add 1/2 cup sugar and melted butter. Press into a 9 x 13 inch pan. Beat softened cream cheese. Add eggs, vanilla and 1 cup sugar. Beat until well mixed and fluffy. Pour into crust. Bake at 375 degrees for 20 minutes (golden color). Put pie filling in saucepan, add lemon juice and heat to simmering. Cool. Spread on top of baked and cooled filling.

Fluffy Cheesecake
Submitted by: bigmamma, Ga.

Ingredients:
1 1/2 c. graham cracker crumbs (about 20 sq.)
3 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1 (21 oz.) can cherry pie filling, optional
1/4 c. butter, melted
1 pkg. Betty Crock fluffy frosting mix
1 1/2 c. dairy sour cream

Directions: Preheat oven to 300 degrees. Mix cracker crumbs, butter and sugar; reserve 1/3 cup. Press remaining crumb mixture evenly in bottom of un-greased 9 x 9 x 2 inch square pan. Prepare frosting mix as directed on package. Blend cream cheese and sour cream in large mixer bowl. Beat in frosting gradually. Pour over crumb mixture in pan. Sprinkle with reserved crumb mixture. Bake 45 minutes. Cool to room temperature; refrigerate. Serve with or without pie filling. Makes 9 servings.

Nancy's Muffin Cheesecake
Submitted by: Nancy Richardson, CT.

Ingredients:
2 (8 oz.) pkgs. cream cheese, room temperature
2 eggs
3/4 c. sugar
1 tsp. vanilla
1 box vanilla wafers
Cherry pie filling

Directions: In blender, mix cream cheese, eggs, vanilla, and sugar. Place 1 wafer on bottom of greased muffin cups and fill to top with cream cheese mixture. Bake at 325 degrees for 20-30 minutes. When they puff up and tops get cracks on them, they are done. After cooling, put pie filling on top. Makes 12-18 cupcakes. Refrigerate before serving.

Lemon Coffee Cake
Submitted by: Paula Manito, NH.

Ingredients:
1 pie filling recipe, lemon dessert mix
1/2 c. butter, softened
1 c. dairy sour cream
1 c. sugar
2 eggs
1 tsp. vanilla extract
1/2 tsp. baking soda
2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt (opt.)
1/2 c. all purpose flour
1/2 c. sugar
1/4 c. cold butter
1 tsp. cinnamon
1/2 c. chopped nuts

Directions: Prepare lemon pie filling according to recipe on label; cool. Combine next 6 ingredients in a bowl. Sift together the 2 cups flour, baking powder and salt; stir into vanilla mixture. Spread half the dough in a greased and floured 13"x9" baking pan; spread lemon pie filling over dough. Top with remaining dough, spreading with wet knife if necessary to smooth dough. With pastry blender, work remaining ingredients until mixture resembles crumbs. Sprinkle crumb topping over dough layer. Bake at 350 degrees for about 45 minutes until topping is golden. Cool to room temperature or chill if desired. Makes 18 to 24 servings.

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