The Biker eNews Grill
Happy New Year
January 2008 Edition

By Chef FatBoy

HAPPY NEW YEAR!! 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, Happy New Year, let's hope this year is better then last year. So, to make sure we get off to a good start, we found a bunch of awesome Biker recipes with an extra punch!! That's right alcohol, Bourbon and Whiskey; it doesn't stop there, Melody's has some awesome Desserts to match! So, let's get started!!

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.

Have a Very MERRY CHRISTMAS from our Family to yours!! Ride safe and always EAT WELL!

Chef FatBoy

Tiny's Bourbon Turkey Recipe
Submitted by: Dave "Tiny" Cassone, Acton, NC

Ingredients:
1 turkey about10 pounds, cut up
Marinade:
1 cup dry red wine
1/2 cup bourbon
1/2 cup dry sherry
1/3 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons sugar
5 whole star anise
1 tablespoon minced fresh ginger
Freshly ground black pepper, to taste
Glaze:
1-1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup (packed) brown sugar
Directions:
Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use. Rinse the pieces well and pat dry. Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture. Cover, and marinate for 1 hour. Preheat the oven to 325 degrees F. Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans. Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey. Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them after 30 minutes.) Increase the oven temperature to 450 degrees F. Stir the glaze ingredients together in a bowl. Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.) Mound the turkey on a large platter, and serve. This is great hot or at room temperature. Feeds 8 to 10 portions

Pork Tenderloin in Spiced Bourbon Sauce
Submitted by: Ray "Obiwan" Konopka, Palm Coast, FL.

Ingredients :
1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced or 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Directions:
Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course.. Serves 6.

Gary's Bourbon Beef Tenderloin
Submitted by: Gary Whitmore, Tyner, KY.

Ingredients:
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon Worcestershire sauce
2 cups water
3 to 4 sprigs fresh thyme, chopped
1 beef tenderloin, silver connective tissue removed (about 5 pounds) oil for grill

Directions:
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350°). When fire is ready, place meat on oiled grill, reserving marinade [use to baste]. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 to 45 minutes in the oven. Serve with Horseradish Cream on the side. Serves 8 to 10.
Horseradish Cream:Whip 1 cup of heavy cram until stiff. Stir in 1/4 cup of drained horseradish. Mix well.

Chris's Bourbon Chicken
Submitted by: Chris, TX.

Ingredients:
1 tsp. chevil
1 tsp. thyme
4-6 chicken breasts
3 to 6 tbsp. bourbon
1/2 c. maple syrup
1 tbsp. vegetable oil

Directions:
Mix chevil and thyme together. Mix bourbon, maple syrup, and oil together. Combine mixtures and marinate chicken covered for 1/2 hour, better if left overnight. Cook on charcoal grill and baste with leftover mixture.

Rusty's Bourbon Chicken
Submitted by: Rusty, Melbourne, FL.

Ingredients:
4 oz. soy sauce
4 oz. bourbon
4 cloves of garlic (or more) pressed
2 fingers of fresh ginger grated
2 oz. olive oil Chicken; usually legs and or thighs however any parts can be used

Directions:
Amounts can be enlarged depending on the amount of chicken to be marinated. Spread chicken skin side up on a flat pan one layer after marinating for a couple of hours. The longer it marinates, the stronger the flavor. Preheat oven to 350 degrees. Cook for 3/4 hour. Longer tends to dry it up. The chicken can also be broiled.

Tony's Bourbon Drunken Pork
Submitted by: Tony C. St. Louis, MO.

Ingredients:
1/3 cup Bourbon
1/4 cup firmly packed light brown sugar
1/2 cup soy sauce
2 pork tenderloins (about 2 - 1/2 pounds 1 large cooking bag

Directions:
Mix the Bourbon, brown sugar and soy sauce together in a small bowl. Place the pork tenderloin and the marinade in a plastic storage bag. Place the bag in refrigerator and let the pork marinate for 30 minutes to an hour. Preheat oven to 425F or 220C. Remove pork from the bag, discard marinade and place pork in a foil lined 9 x 13 inch (25 x 35 cm) baking dish and bake 15 - 18 minutes or until the internal temperature reaches 145F or 60C. tent with foil and let the pork rest for 10 minutes to re-absorb the juices. Remove pork from the baking dish, slice and serve.

Rasco's Bourbon Chili
Submitted by: Rasco, Springfield, MO.

Ingredients:
4 pounds lean ground beef
1 cup Bourbon
3/4 cup chili powder
1 teaspoon oregano
1 tablespoon diced onion
3/4 teaspoon salt
1 - 16-ounce can kidney beans
2 ounces semi-sweet chocolate
1 - 8-ounce can tomato sauce
6 - 8-ounce cans water
1 teaspoon cumin
2 teaspoons paprika
2 teaspoons garlic powder
4 small cans chopped green chilies
1 14-ounce can whole corn

Directions:
Brown ground beef and drain off fat. Add ingredients one at a time in order listed. Simmer 1 to 1 1/2 hours. Makes about 1 1/2 gallons of awesome chili.

Heavenly Duck Breasts with Bourbon
Submitted by: Grizzly Pete, Tyner, KY.

Ingredients:
Date Marinade (Make this first):
3 tablespoons Bourbon
2 tablespoons orange juice concentrate
1 cup chicken broth
10 dried dates, pitted
Duck Breast Marinade:
1 cup light brown sugar
1/2 cup each: dark molasses, honey, maple syrup and orange juice concentrate
1/2 cup Bourbon
2 tablespoons unsalted butter
Duck Breasts:
4 whole duck breasts, boned and halved
Date Sauce:
1 cup raspberry vinegar
2 tablespoons minced shallots
8 tablespoons unsalted butter
1/2 cup Bourbon
2 cups whipping cream
Salt
Cracked black pepper
Clarified butter

Directions:
Combine all Date Marinade ingredients, blend. Let stand 3 hours or chill overnight. Combine all Duck Breast Marinade ingredients in a medium saucepan., simmer until melted. Cool. Add duck breasts. Let stand 3 hours or chill overnight. Combine all Date Sauce ingredients to Date Marinade, blend. Simmer uncovered on low heat about 20 minutes until dates are tendered and liquid is absorbed. Transfer mixture to food processor. Process into puree. Boil whipping cream, reduce by half, blend into puree. Keep mixture warm. Remove breasts from marinade, drain. Season breasts with salt and cracked black pepper. Sauté breasts in heavy frying pan with about 6 tablespoons clarified butter. Fry about 3-4 minutes on skin side; same on meat side for medium rare. Glaze breasts 1 minute under broiler. Cut into thin slices. Arrange slices over warm sauce on plate.

Capt'n Crusty's Whiskey Marinated Salmon
Submitted by: Chris "Capt'n Crusty" Fosmire, Boca Raton, FL.

Ingredients:
1 lb. fresh salmon
1 tsp freshly grated lemon peel
1/4 cup lemon juice
4 tbsp whiskey
1 tbsp oil
1/4 tsp dry mustard
1 tbsp dried rosemary
1 clove crushed garlic
Rinse fish and pat dry. Cut into 4 pieces.

Directions:
In a shallow dish, combine lemon peel, lemon juice, oil, whiskey, mustard, and garlic. Add fish and toss to coat. Let marinate at room temperature for 1 hour, turning occasionally. Drain fish, and reserve marinade. Rub fish pieces with rosemary. Brush with marinade. Broil fish 4 inches form heat for 5 minutes 10) Turn pieces over, brush with marinade and broil 5 minutes longer, until done. Garnish with additional rosemary.

Capt'n Rob's Whiskey Broiled Fish Submitted by: Rob "Capt'n Rob" Modys, Marco Island, FL.

Ingredients:
1 lb fresh swordfish
1/2 cup whiskey
1/4 c chopped scallions
2 cloves garlic, crushed
1 tbsp vinegar
1 tbsp sugar
1 tsp mustard powder
1 tsp salt
1/2 tsp pepper

Directions:
Rinse fish, pat dry. In a medium bowl mix remaining ingredients. Place fish in bowl and turn to coat evenly. Marinate for 30 minutes, turning fish pieces occasionally. Drain fish and reserve marinade. Place fish on unheated broiler pan, brush with marinade and broil 4 inches from heat 5 minutes. Brush again with marinade, turn fish over and brush other side with remaining marinade. Broil 5 minutes more or until fish is done (flakes easily with a fork).

JJ's Whiskey Glazed Chicken
Submitted by: JJ, Harrisburg, PA.

Ingredients:
1 roasting chicken
4 tbsp olive oil
1 lb new potatoes, scrubbed and quartered
1/2 cup honey
2 tsp dry mustard
2 cloves garlic
1 tbsp fresh snipped basil
1 onion, thinly sliced
1 red pepper, sliced

Directions:
Rinse chicken and dry. Place in a roasting pan, breast-side up. Insert a meat thermometer into the thickest part of the chicken, but not touching the bone. Brush with 2 tbsp olive oil. Roast uncovered, at 375 degrees for 1 1/2 hours. Meanwhile, sauté vegetables in a large skillet in remaining olive oil until potatoes are just tender. Combine brandy, whiskey, mustard and garlic in a bowl, brush on chicken 1/2 hour through cooking time. Continue to brush on chicken every 10 minutes. During last 1/2 hour of cooking, add potato mixture to roasting pan. Continue to roast until thermometer reads 180 degrees.

Cajun Bourbon Chicken
Submitted by: Dan, Dan the Cajun Bikerman, Baton Rouge, LA.

Ingredients:
1 1/2 pound boneless skinless chicken thighs, cubed
2 tablespoons teriyaki sauce
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon powdered ginger
3 tablespoons brown sugar
1 tablespoon granulated sugar
1 cup white grape juice
1/2 cup bourbon
1/4 cup water

Directions:
Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder of marinade and refrigerate. Braise chicken with marinade on medium-low heat until cooked. Remove from pan. In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1 tablespoon sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Serve hot. Delicious over rice.

Now for Ms. Melody's Awesome Desserts!! OH! Yeah!

Fudge Pie

2 ounces unsweetened chocolate
1/2 cup butter
2 eggs
7/8 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
1 tablespoon dark rum, brandy or bourbon
1/2 cup chopped pecans or black walnuts, optional
Directions:
Melt the chocolate and butter in a double boiler. Beat the eggs until foamy. Slowly add the sugar and beat well. Sift the flour and salt together. Stir into the batter gently. Add the melted chocolate, the vanilla, liquor, and nuts if desired. Stir just until smooth and pour into a well-buttered 9-inch pie plate. Bake in an oven preheated to 350 degrees for 30 minutes, until the top is puffed and the center is just set. Serve with ice cream.

Peach Crisp

Ingredients:
7 ripe but firm medium peaches, unpeeled, or peeled if you prefer, pitted, and coarsely chopped.
1/4 cup fresh lemon juice
1/4 cup whiskey
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
4 tablespoon unsalted butter
Topping:
2 1/2 cups flour
1/2 cup packed dark brown sugar
1 teaspoon ground cinnamon
3 sticks (1 1/2 cups) unsalted butter, melted
Whipped Cream, Vanilla Ice Cream or Softened frozen vanilla yogurt as an accompaniment.

Directions:
Heat the oven to 350 degrees F. Butter a 13 x 9 x 2-inch baking dish. In a large bowl, toss the peaches together with the lemon juice. Add the whiskey, sugar, and brown sugar, and combine well. Spread the mixture on the bottom of the baking dish and dot with small pieces of the butter. To make the topping: In a bowl, stir together the flour, brown sugar, and cinnamon until combined. Add the butter gradually, stirring it in to form a crumbly mixture. Sprinkle it evenly over the peaches. Even though the topping should be evenly distributed, you want a rustic, pebbly look to the top. Cover the dish with foil and bake for 30 - 40 minutes. Uncover and bake 5 to 10 minutes more to brown the top. Let cool slightly, then serve warm in bowls, topped with Whipped Cream, Vanilla Ice Cream or scoops of frozen yogurt.

Creamy Christmas Eggnog Cheesecake

Ingredients:
1 box yellow cake mix
1 box vanilla instant pudding
5 eggs, slightly beaten
1/2 cup milk
1/2 cup Jack Daniels Tennessee Whiskey
1 1/2 sticks butter/margarine, softened
16 oz pkg. butterscotch chips
1 cup black walnuts (I like to put them through the food processor.)

Directions:
Preheat oven to 350 degrees. Grease and flour 13 x 9 inch pan. Sift cake mix and instant pudding together into a large mixing bowl. Add eggs, milk, Jack, and butter. Mix well. Reserve 1/4 cup each of chips and nuts. Add remaining chips and nuts. Pour into prepared pan. Sprinkle reserved chips and nuts over batter. Bake 45 to 60 minutes.

Melody's Bourbon / Whiskey Pound Cake

Ingredients:
3 1/2cup all-purpose flour
1tsp baking powder
1/2tsp salt
1lbs. butter at room temperature
2cup sugar
8 large eggs
1/3cup milk (whole milk for best results)
1/3cup bourbon or whiskey
1tsp vanilla extract

Directions:
Sift the flour, baking powder, and salt together. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Fold in half the flour, then fold in the milk, then the remaining flour, followed by the bourbon and vanilla. Pour the batter into two lightly greased and floured 9-inch (23 cm) loaf pans and run the blade of a knife through the batter in an X pattern from corner to corner of the pans to eliminate air bubbles. Place the pans in the center of a cool oven, leaving a space between them. Turn the oven to 325F (165C) and bake for about 1 hour, until a wooden skewer inserted in the middle comes out clean. Turn off the oven and let the cakes cool in the oven for 10 minutes. Open the oven door and cool for 30 minutes. Turn the cakes out onto a wire rack to cool completely before slicing. Makes 2 cakes to serve 12 to 18.

Bread Pudding, Cajun with Hot Whiskey Sauce
Submitted by: Dan, Dan The Cajun Bikerman, Baton Rouge, LA.

Ingredients:
1 1/2 loaf French Bread Crust Removed
3 large Eggs
2 cups Milk
1/3 cup Vanilla Extract
1 1/2 cup Sugar
3 tbsp. Cinnamon
3/4 tsp. Cinnamon
2 3/4 tsp Nutmeg
3/8 cup Raisins
2 large Bananas Mashed
3/4 cup Unsalted Butter Cut into Pieces
Hot Whiskey Sauce:
1 cup Unsalted Butter
1 1/2 cup Sugar
1/2 cup Whiskey
2 large Eggs Beaten Slightly

Directions:
In a large bowl, let bread soak in 4 cups of water for 5 minutes. Transfer bread to a colander. Press out as much water as possible. Arrange in well buttered baking pan (13-x-9-x-2"). In a large bowl whisk together eggs, milk and vanilla. Whisk in sugar, 3/4 teaspoon of cinnamon and 3/4 teaspoon of nutmeg. Pour over bread mixture. Add raisins and bananas to bread mixture. Stir to combine well. Smooth top of pudding. Dot with butter. Sprinkle with remaining cinnamon and nutmeg. Bake in the middle of preheated 350 degree oven for 1 hour and 15 minutes. Hot Whiskey Sauce: In a high-sided saucepan melt butter over moderate heat. Add sugar. Cook mixture, stirring constantly, for 2 minutes or until bubbly. Remove pan from heat. Stir in whiskey gradually. Cook over low heat until sugar is dissolved. Stir 1/4 cup of the mixture into the eggs. Stir eggs in mixture. Stir sauce over low heat for 10 seconds, or until thickened. Makes 3 cups.

Have a Happy New Year!

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