The Biker eNews Grill March Edition:

By Chef FatBoy

Greetings All! I am Chef FatBoy, also known as the Blind Bikers Chef. I want to welcome you 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. So, dust and clean off your grill, fire it and get ready for some awesome food recipes to just die for. We'll even throw in a few desserts to top your meal, so get ready to dig in!

If you want to 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

Wild Hog Stew
Submitted by: Big Bear, South Dakota.

Ingredients:
1 kg (2 1/4 lb) Pork or wild boar meat
4 carrots
2 sticks of celery
200 g (7 oz) little onions
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons dried bay leaf
2 tablespoons dried chives
Juniper berries
10 tablespoons extra virgin olive oil
800 ml (28 fl oz - 3 1/2 C) red wine
Salt

Directions: The day before make a marinade with the red wine and some juniper berries. Trim the fresh meat of nerves, gristle and fat. Cut into medium-sized chunks and marinade overnight. Drain off the marinade and set aside. Wash and chop finely the carrots, celery and onions. Add them in a fireproof casserole dish with the olive oil, dried herbs and meat. Season to taste with salt. Brown all over. Pour in the rest of the red wine and evaporate part of it over a fierce heat. Then reduce the heat, half-cover and keep on cooking for 2-3 hours or until the meat is tender. If necessary, moisten with a little of warm water. lift meat out of casserole. Purée in a blender or food processor the cooking juice until smooth. The sauce should be quite thick. Pour the sauce and the meat in the casserole again, stir and simmer for 2-3 minutes. Serve hot.

Hog Balls
Submitted by: Crazy Hank Miller, Sarasota, Fl.

Ingredients:
1 pound ground Pork meat
2 Tbsp. soy sauce
Dash of pepper
3 clove garlic, minced
1 green onion, chopped
1 Tbsp. toasted sesame seeds
1/2 cup flour
1 egg, beaten with 1 Tbsp. water
2 Tbs. salad oil

Directions: In a bowl combine the ground wild boar, soy sauce, pepper, garlic, green onion, and sesame seeds. Shape the meat into balls. Dredge each in flour, dip into egg mixture, and again into flour. Heat oil in heavy frying pan over medium heat. Cool thoroughly. Serve with dipping sauce.

DIPPING SAUCE:

4 Tbsp. soy sauce
4 Tbsp. vinegar
2 tsp. honey or firmly packed brown sugar
Dash of liquid hot pepper seasoning
2 tsp. toasted sesame seeds or finely chopped green onion
Combine ingredients. Sounds pretty good... give it a try!

Old 74 Flank Steak
Submitted by: Tom Johnston, Port Saint Lucie, FL.

Ingredients:
1-1/2 pounds flank steak (1/2" thick)
1 - 2 cloves garlic minced
2 teaspoons dry mustard
1/4 cup Jack Daniel s whiskey
vegetable oil
2 tablespoon butter
salt to taste
black pepper to taste

Directions: Score the flank steak with a sharp knife, about 1/8-inch deep, in a diamond pattern; set aside. Mash the garlic with the mustard. Stir in the whiskey; pour mixture over the steak and refrigerate, covered, overnight. (Easiest done in a Zip-Loc bag). Set out at room temperature for 2 hours before cooking. Grill, using charcoal or gas grill. Cook over high heat 3 to 5 minutes per side, dotting each side with butter while cooking. Slice the steak immediately by cutting across the grain into 1/4-inch thick slices. Sprinkle with salt and pepper.

FatBoy's Zesty Lemon Steak

Ingredients:
1/3 cup A-1 steak sauce
2 teaspoons grated lemon peel
2 - 3 cloves garlic minced
1/4 teaspoon black pepper coarsely ground
4 beef -- (4-6 oz) shell or strip steaks, about 1" thick

Directions: In small bowl, combine steak sauce, lemon peel, garlic and pepper; brush on both sides of steaks. Grill steaks over Medium heat for 15 minutes on each side or until done, brushing with sauce occasionally. Serve immediately.

Dave's Beer-Grilled Chops
Submitted by: Dave Cassone, Acton, NC.

Ingredients:
4 boneless pork loin chops trimmed, about 1 pound

Marinade:
1/4 cup soy sauce
1 cup beer room temperature
2 tablespoon brown sugar
2 teaspoons grated fresh ginger root

Directions: Combine marinade ingredients together well; place chops in a self-sealing plastic bag and pour marinade over, seal bag and refrigerate 4-24 hours. Prepare medium-hot coals in kettle-style grill. Remove chops from marinade. Place on grill directly over coals, lower grill lid and grill for 10 minutes, turning once.

Grilled Gingered Swordfish
Submitted by: Jon Booth, Lights of Manchester, UK

Ingredients:
6 swordfish steaks
3/8 cup dry sherry
1-1/2 garlic clove minced
2-1/4 teaspoons ginger minced
1-1/2 teaspoons lemon zest grated
1 cup soy sauce 2 carrots small, minced
1-1/2 tablespoon red bell pepper minced
3 scallions small, chop fine
3 tablespoon extra virgin olive oil

Instructions: Place fish in glass dish. Combine soy sauce, sherry, carrot, garlic, red pepper, ginger, scallions and lemon zest. Pour over fish. Cover and set aside 1 hr at room temperature. Remove fish from marinade and pat dry, and brush with oil. Light grill. Brush grill rack or grill pan with vegetable oil. Cook fish steaks, 4" from heat, turning once and basting occasionally with remaining marinade until the fish is opaque throughout, 4-5 minutes per side.

Bike Week Cheesecake
Submitted by: Melody, Tyner, Ky.

Ingredients:
1 cup vanilla wafer crumbs
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons milk 2 eggs
1/2 cup chopped macadamia nuts, toasted
1 (8 1/4 ounce) can crushed pineapple, drained
1 kiwi, peeled and sliced

Directions: Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Combine cream cheese, sugar and milk, mixing at medium speed of electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in nuts; pour over crust. Bake at 350 degrees F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Before serving, top with fruit.

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