The Biker eNews Grill September 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. Each Month we'll post some of my own recipes and those received from Bikers all over the world. Well, Ms. Melody is a hit so she sent a few more dessert recipes, OH YEAH, Hog out time and many thanks to everyone for this Months recipes, we tried them and they are awesome. So, get ready to dig in and HOG OUT!

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

Hawgie's Crock Pot Lasagna
Submitted Via E-mail: William Umberger

Ingredients:
1&1/2 Pound burger
Garlic powder,
salt,
pepper,
Italian seasoning to taste.
1 28 oz. spaghetti sauce (your favorite)
2 medium size onions
1/3 cup water
8 lasagna noodles
1 small can mushrooms (4-6 oz.)
1 pound ricotta cheese (if you can afford it, ha ha)
2 cups shredded mozzarella cheese. (I prefer sliced, it's much more easy to spread evenly)

Directions:
Mix meat, seasoning spices and diced onions in a large bowl. then brown it in a big ol' skillet. While it's browning "PAR COOK THE NOODLES". Just par cook them. Make them about half done only! This is important because if you cook them to long they will be way to mushy when finished. But by par cooking you can fit them in the round pot more better good! Mix your sauce and water. Place 3 or 4 HALF cooked noodles on the bottom of your slightly greased crock. (if you cut 2 or 3 of the noodles in half's or even thirds you can make them fit more better in the round pot.) After your noodles are in place on the bottom put in a layer of the meat mixture. Then put some of the sauce on the meat. While your at it, toss some of the mushrooms on the sauce... if ya' like shrooms... Then a layer of mozzarella. Then a layer of ricotta. (Now here's the trick with the "sliced" mozzarella, it's a whole lot easier to spread ricotta on than shredded, trust me, it's true! I got a small block at the grocery store in the deli section and had them slice it right there in the store. Only took a sec.) Another layer of noodles, meat sauce and shrooms, mozzarella, ricotta, you can put it all in one layer or make 2 or 3 layers, it's all about choices. I always finish it up by putting a final layer of noodles on top and sprinkling it with a small amount on regular ol' Kraft grated parmesan cheese and some Italian spices just to make it look pretty. Cook it on high for about 70 - 80 min. then put it on low for maybe another 2- 2 ½ hrs.
That's about it! MAN OH MAN THAT'S GOOD EATIN'!!!

Chef FatBoy's Comments: Great job!! Great sense of cooking humor!! I like this Man!

Groundhawg's Bud Brauts
Submitted by: William Umberger "AKA Groundhawg" , Norfolk, VA.

Ingredients:
1 - 6 count Johnsonville Brauts.
1 Large or 2 Med. onions.
1 Large or 2 Med. green peppers.
2 - 6 packs Budweiser

Directions:
Cut onions & Green peppers. Combine onions & green peppers with 6 buds & the brauts and boil until cooked. This may take a few so have a couple Bud's and keep an eye on 'um. Then when they look about done burn 'um on a hot ass grill (with a lightly greased grittle or some foil so you don't loose the onions & green peppers). This may also take a few so have a couple more bud's on stand by. When they're just about almost burnt, stick 'um on a potato roll with some spicy mustard and go grab those other 2 Bud's. Give it a shot. If my calculations are correct this recipe will leave you with a full belly and a cool buzz.

Chef FatBoy's Comments: Groundhawg you're the MAN! I like the way you GRILL!!

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

Ingredients:
1-1/2 pounds flank steak (1/2" thick)
1 clove 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.

Zesty Lemon Steak
Submitted by: Tom Johnston, Port Saint Lucie, FL.

Ingredients:
1/3 cup A-1 steak sauce
2 teaspoons grated lemon peel
1 clove 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.

Beer-Grilled Chops
Submitted by: Tom Johnston, Port Saint Lucie, FL.

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.

Matt's Jim Beam Kentucky Bourbon. BBQ Sauce or Marinade
Submitted by: Matt Denis, Daytona Beach, Fl.

Ingredients:
2 cups tomato ketchup
1 cup brown sugar, packed
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1 cup Jim Beam Kentucky Straight Bourbon Whiskey
4 tablespoons cider vinegar 4 tablespoons soy sauce
1/2 teaspoon ground cayenne pepper dash liquid smoke, to taste, optional

Directions:
Combine all ingredients in 2-quart saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low; simmer uncovered 20 minutes, or until thickened, stirring occasionally

Garlic Steak Marinade
Submitted by: Matt Denis, Daytona Beach, Fl.

Ingredients:
1 London Broil or your favorite steak
3 cloves garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil
Directions:
Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Red Wine Chicken Marinade
Submitted by: Matt Denis, Daytona Beach, Fl.

Ingredients: 2 cups dry red wine
1 bunch scallions, sliced
2 clove garlic, minced
1/2 cup olive oil
1/4 cup soy or teriyaki sauce
2 tablespoons dark brown sugar
1 teaspoon grated fresh ginger
1 tablespoon Worcestershire sauce
Directions:
Mix together, Use as is for marinade or boil for 10 minutes and use as a basting sauce.

Biker's Cajun Steak
Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, La.

Ingredients: 2 lb. chuck steak
2 tbsp. Cajun seasoning
2 tsp. garlic flakes
2 tsp. salt
1/2 tsp. pepper
Water
Tin foil
10x13 baking pan or foil pan
Directions: Cut meat into desired portions. Mix Cajun seasoning, garlic flakes, salt and pepper. Rub mixture onto both sides of meat. Brown on each side on hot barbeque grill. Wrap in tin foil - tightly. Place foil baking pan on grill with enough water to make 1/2 inch deep. Place foil wrapped meat in water and cook for 2 hours over medium coals, keeping water level in pan steady. Cut with a fork.

Dan's Spicy Cajun Pork Chops
Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, La.

Ingredients: 6 Boneless pork chops
1 tbsp. Cajun seasoning
2 tbsp. Vegetable oil
2 large Red onions; sliced
1/2 c Bottled barbecue sauce
Directions:
Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, sauté until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. In same skillet, heat remaining 1 Tbsp. oil over medium-high heat. Add pork chops; cook until browned and just cook through, about 3 minutes each side. Serve topped with onion mixture.

Dan's Cajun Pork Roast
Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, La.

Serves 6

Ingredients: 2- 3 pound pork loin roast
3 tablespoons paprika
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Directions:
Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about 45 minutes, until internal temperature is 150 degrees F. Remove from oven, let rest 5-10 minutes before slicing.

Rick's Pork Praline
Submitted by: Rick Davis, London, Kentucky.

Ingredients: 4-5 lbs. pork loin roast
1 c. pecans, crushed
1 oz. salt
1 oz. red pepper
1 oz. black pepper
1/4 c. honey
2 c. pork broth
2 c. red and green pepper strips
1 c. pearl onions
Directions:
Place pork in a roasting pan. Mix together the pecans, salt, red and black pepper, and honey until a paste forms. Press paste on top of pork loin and add 2 cups water to roasting pan. Roast pork in an oven at 375 degrees about 1 hour or until internal temperature of pork reaches 160 degrees. Remove pork from pan and allow to cool to slice. Bring drippings to a boil and strain. Pour over sliced pork on a serving platter. Sauté green and red peppers and pearl onions until tender, but crisp. Arrange vegetables around pork on platter and serve. Serves: 8-10. .

Rick's Tenderloin or Steak A La Crock Pot
Submitted by: Rick Davis, London, Kentucky

Ingredients: 2 tbsp. oil
2 1/2 to 3 lbs. meat
3 lg. carrots, diced
3 lg. stalks celery, diced
1 med. or lg. onion, diced
1 green pepper, diced
1 tbsp. Cajun spice
1 tbsp. Creole seasoning
1 tbsp. parsley flakes
1 tbsp. oregano
Water
1 qt. tomatoes, crushed
Directions:
Put oil in heavy pan. Add meat and brown on all sides. (Do not cook past browning.) Put meat in crock pot. Add carrots, celery, onion, green pepper, and all spices. Put 1 cup of water in browning pan and cook loose all the "Brown". Pour over meat and vegetables. Add crushed tomatoes. Add water to cover meat, if necessary. Cover. Turn crock pot on High in the morning, it's ready for supper at night. Great over mashed potatoes and after that long Northern ride!

Pig in Honey Sauce
Submitted by: Rick Davis, London, Kentucky

Tom's Glazed Chicken
Submitted by: Tom Roberts, Dallas, Tx..

Reggie's Chops with Black Bean Relish
Submitted by: Reggie White, London, England

George's Beer-Grilled Chops
Submitted by: George Tolis, Kensington, Ct.

Now, top off that great meal with one of Melody's great desserts!!

Toasted Almond Cheesecake Serves 12
Ingredients:
Crust:
3/4 cup graham cracker crumbs
1/2 cup slivered almonds, toasted & chop fine
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
14 oz can condensed milk
3 eggs
1 tsp. almond extract
Almond Topping:
1/2 cup sliced almonds, toasted

Directions:
Preheat oven to 425. Combine graham crumbs, nuts, sugar, and butter, press firmly on bottom of 9-inch springform pan. In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add eggs and extract. Pour into pan. Bake at 325 for one hour. Turn off oven and leave inside for 1 hour. Do not open oven door!! Top with toasted almonds and chill overnight.

Coconut Mango Cheesecake
Yield: 12 Servings
Crust: 1 1/2 c Graham cracker crumbs
1 1/2 c Sweetened shredded coconut Toasted
1/4 c Sugar
1/2 c Unsalted butter (1 stick) Melted
Filling:
4 pkg. Cream cheese (8 ounce) Room Temperature
3/4 c Sugar
3 lg. Eggs
1 lg. Egg yolk
15 oz Cream of coconut canned
1 c Whipping cream
1 c Sweetened shredded coconut
2 lg. Fresh mangoes
Directions:
Prepare: 15-oz Can Cream of Coconut from Coco Lopez, available in the liquor department of most supermarkets, Mangoes: halve, pit, peel, sliced. Heat on Med. Until the Mangoes are soft, set aside, let cool.
FOR CRUST:
Wrap outside of 9-inch- diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling.
FOR FILLING:
Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.) Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.

No Bake Crumble Cheesecake

Ingredients:
1 Env Gelatin
1/2 c Mini-Chocolate Chips
1/4 c Milk cold
1 Graham Cracker Pie Crust,
9 Inch
1 c Milk boiling
2 - 8-Oz. Pkgs. Cream Cheese
1 c Cookie Crumbs
1/2 c Sugar
1 tsp Vanilla Extract
Directions:
In blender, sprinkle gelatin over cold milk; let stand 2 min. Add hot milk and process at low until dissolved, about 2 min. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatin mixture; sprinkle with crushed cookies. Chill until firm, about 2 hrs.

Daytona Cheesecake
This is heaven! Probably the best cheesecake I've ever tasted!

Ingredients:
2 Packages (8 oz. each) cream cheese at room Temperature.
3/4 c Sugar
4 large Eggs
1 c Light or regular sour cream
2 tbsp. Orange-flavored liqueur *
1 tsp. Vanilla Crust (recipe follows)
Orange Sauce (recipe-follows)
1 lb (about 1 large) firm-ripe -mango
Fresh mint (optional) * (or 1/2 teaspoon grated-orange peel)

Chef FatBoy Notes: I cheated on the crust I used a pre-made graham cracker crust from the market and it worked just fine. I used Grand Marnier for the orange liqueur.

Directions:
In a large mixing bowl, beat cheese and sugar until creamy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, liqueur and vanilla; beat until blended. Pour over crust. Bake in a 325F oven until center of cake jiggles only slightly when gently shaken, 45 to 50 minutes. Cool completely on a rack. (If made ahead, cover and chill up until the next day.) Spoon about 1/3 of the lukewarm orange sauce over cheesecake, to within 1 inch of sides. Peel mango. Cut fleshy cheeks off each side of pit, then cut off remaining fruit. Cut mango into thin slices 4 to 5 inches long. Arrange over cheesecake, overlapping slightly. Spoon remaining sauce over fruit and cake to within about 1/4 inch of side. Cover; chill until sauce is set, about 30 minutes or up to 8 hours. Run a knife around inside edges of pan. Remove pan rim. Garnish with mint. With a sharp knife, cut cake into wedges. Makes about 12 servings.

Here's Melody's Crust recipe she uses:
CRUST:
Mix 1 1/2 cups finely crushed crisp coconut macaroon cookies with 1/4 cup (1/3 pound) melted butter or margarine. Press mixture over bottom and about 1 inch up sides of a 9-inch cheesecake pan with removable rim. Bake in a 325F oven until lightly browned, about 15 minutes.
ORANGE SAUCE:
In a 2- to 3-quart pan, mix 3 tablespoons sugar and 4 teaspoons corn starch. Stir in 2/3 cup orange juice and 3 tablespoons orange-flavored liqueur (or orange juice). Stir over high heat until boiling. Cool to lukewarm.

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