The Biker eNews Grill
Happy New Year
March 2008 Edition

By Chef FatBoy

Happy St. Patty's Day! 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. OK, it's St. Patty's Day right? You're thinking we'er going to have Irish recipes like" Corned Beef and Cabbage" right? No way! Not in this Kitchen! We're Die Hard Bikers here, Irish Whiskey OK, maybe a cup or two in our recipes, OK and even in Melody's Dessert, Fine. We might pretend to be Irish for a day, but we want real Biker food served here! But keeping with the spirit of things Melody has a few Desserts to celebrate St. Patty's Days, but any Biker would be proud to chomp them down!!

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

MJ's Fantastic Crab Cakes
Submitted by: MJ, DE.

Ingredients:
1 lb lump crab meat
1 jalepeno pepper (seeded and diced)
1/2 small red pepper (finely diced)
2 tablespoons grey poupon mustard
1 tablespoon mayonnaise
1/2 teaspoon crab seasoning
1 dash of hot sauce
Bread crumbs (the amount depends on the mixture-you have to feel the mixture, you don't want it too wet or dry)

Directions:
Empty the crab into a large bowl, sort through, looking for pieces of shell to remove. Add jalapeno, red pepper, mustard, mayonnaise, crab seasoning and hot sauce. Don't be too rough (don't want to break up the crab lumps). Add enough bread crumbs to keep it together (but not too dry). If you are going to fry these, roll the finished cake in bread crumbs. If you are going to broil them skip the extra bread crumbs (optionally spray with olive oil lightly before broiling). Either fry in vegetable oil or broil until brown.

Black Pepper Angel Hair Pasta with Smoked Salmon
Submitted by: Craig Peterson, Southington, CT.

Ingredients :
4 cups heavy whipping cream
1 cup clam juice
1 cup dry white wine
6 cloves garlic
2 teaspoons whole black peppercorns
2 tablespoons chopped fresh dill weed
1 tablespoon white wine vinegar
3/4 cup grated Parmesan cheese
1 pound angel hair pasta
2 teaspoons salt 8 ounces smoked salmon
1 cup heavy whipping cream
1 cup sour cream
4 sprigs fresh dill weed

Directions:
In a large saucepan, reduce 4 cups heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in a smaller pot, combine clam juice, wine, garlic, peppercorns, salt, 2 tablespoons dill, and vinegar. Reduce at a rolling boil to half its original volume. Strain, and dispose of garlic and peppercorns. Add wine reduction to reduced cream. Reserve. With an electric mixer, whip 1 cup cream to medium peaks. Add sour cream, and whip until blended. In boiling, lightly salted water, cook pasta until al dente. Drain, and cool by running cold water through it to halt cooking. In a 10 to 12 inch sauté pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. Sauce will continue to reduce quickly. Add cooked pasta to sauce, and toss to coat evenly. Divide between 4 dishes, topping each with 2 ounces smoked salmon, a dollop whipped sour cream mixture, and a sprig of dill.

Bone's Italian Spaghetti With Meat Sauce
Submitted by: Jim " Bones " Gorden, Maryland.

Ingredients:
2 lb. ground beef
1 med. onion, finely chopped
1 green pepper, finely chopped
2 (15 oz. each) cans tomato sauce
2 (12 oz. each) cans tomato paste
1 (7 1/2 oz.) can pitted ripe olives, drained and sliced
2 (1 1/2 oz. each) env. Italian style spaghetti sauce mix with mushrooms
3 c. water 1 tbsp. sugar
1 tsp. oregano leaves
4 cloves garlic, crushed
2 Jigger's JD 1 bay leaf, crumbled
16 oz. Italian style spaghetti Grated Parmesan cheese

Directions:
Cook and stir meat, onion, and pepper until meat is brown and onion is tender. Stir in remaining ingredients except spaghetti and Parmesan cheese. Cover; simmer 1 1/2 hours, stirring occasionally, the final touch add: 2 Jigger's JD. Cook spaghetti as directed on package; drain. Serve meat sauce over hot spaghetti. Makes 8 servings.

Rocky's Herbed Glazed Chicken
Submitted by: Rocky, Pittsburg, PA.

Ingredients:
2 tablespoon lime juice
1 tablespoon vegetable or olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
4 cloves garlic chopped fine
1 - 3 lb. cut up broiler or fryer chicken
1/4 cup guava fruit drink or apple juice
2 tablespoon lime juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon cider vinegar
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1 jalapeno pepper; seeded and rinsed

Directions:
Place the 2 Tbs. lime juice, the oil, 1 tsp. cumin, the salt, pepper and garlic in re-sealable heavy-duty plastic bag. Add chicken; seal bag and turn to coat with marinade. Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; discard marinade. Cover and grill chicken, skin sides up, 4-6" from med. coals 15 min. Heat remaining ingredients to boiling in 1-qt. saucepan; reduce heat. Simmer uncovered about 5 minutes, stirring frequently, until mixture thickens and is reduced by about half; remove from heat. Turn chicken; brush with jelly mixture. Cover and grill 20-40 min. longer, turning and brushing frequently with jelly mixture, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Mama's Buttermilk Baked Chicken
Submitted by: Martin Frazer, Baltimore , MD.

Ingredients:
Vegetable oil for baking sheet
8 slices white bread
1 cup buttermilk
1 teaspoon hot pepper sauce Salt and pepper
3/4 cup grated Parmesan cheese
1 teaspoon dried thyme
4 pounds chicken parts, rinsed and patted dry

Directions:
Preheat oven to 400F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot pepper sauce, 3/4 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, mix the bread crumbs, Parmesan, thyme and 1/8 teaspoon pepper. Place the chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the bread crumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet. Bake until chicken is golden brown, about 35 minutes. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Serves 8. .

JJ's Bourbon Chicken Wings
Submitted by: Jimmy "JJ" Johnson, Berlin, CT.

Ingredients:
3/4 cup Soy Sauce
3/4 cup Brown Sugar
3/4 teaspoon Garlic Powder
1 teaspoon Ground Ginger
1/2 small Onion Minced
3/4 cup Bourbon
2 pound Chicken Wings (double recipes for 5 lbs.)
3 tablespoon White Wine

Directions:
In a large bowl, combine soy sauce, brown sugar, garlic powder, ginger, onion and bourbon; stir until sugar has dissolved. Add chicken and stir to coat. Cover and refrigerate for several hours or overnight. Place chicken and the marinade in an 8 x 8 inch glass baking dish and bake in a preheated 350°F. oven for 45 minutes, basting every 10 minutes with pan juices. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat over medium heat and add white wine. Stir and add chicken. Serve immediately with pan juices over cooked rice, or eat them as they are! Awesome!

RemY4's Creamy Bourbon Chicken
Submitted by: RemY4, NZ.

Ingredients:
6 boneless chicken breast halves
1/2 cup all purpose flour Add salt and pepper to taste
8 ounces sliced mushrooms
3 tablespoons butter
2 tablespoons olive oil
2 green onions, chopped
1/2 cup bourbon 1 cup cream

Directions:
Sprinkle chicken breasts with salt and pepper; lightly dust with flour. Set aside. In a large, heavy skillet over low heat, heat butter and olive oil. Add the chicken pieces and chopped scallions and sauté, turning pieces frequently, until chicken is golden and tender, about 15 to 20 minutes. While the chicken cooks, baste with a few spoonfuls of the bourbon every few minutes, adding in very small amounts so liquid cooks off while the chicken cooks and does not accumulate in pan. When the chicken is cooked through and golden, transfer to a warm platter. Add sliced mushrooms to the skillet and sauté, stirring constantly, for about 3 minutes. Add the heavy cream to the mushrooms and scrape loose any browned bits that may be stuck to the skillet. Simmer until the mixture is hot and starting to thicken. Taste the sauce and add salt and pepper to taste, then pour the sauce over the chicken. Serves 6. FatBoy's Notes: Hey RemY4, we did our best to convert all your measures from metric to standard US measures, we tried it its Great!

Wilsokj's Shrimp Fried Rice
Submitted by: wilsokj, Birmingham, AL.

Ingredients:
4 ounces frozen uncooked shrimp, unshelled
Marinade:
1 tablespoon oyster sauce, or to taste
1 tablespoon soy sauce, or to taste
1 teaspoon salt, or to taste Pepper to taste
1 teaspoon cornstarch mixed with
1 1/2 teaspoons water
Other Options:
4 ounces cooked ham
1 medium onion
2 green onions
2 eggs (more if desired)
1/2 cup peas 4 cups cold cooked rice
4 to 5 tablespoons oil for stir-frying, or as needed

Directions:
Run the frozen shrimp under warm running water, pat dry with paper towels, shell and devein. Chop into small pieces. Add the marinade ingredients and marinate for 15 minutes. Dice the ham, onion, and green onion. Beat the eggs lightly with chopsticks, add a dash of salt, and mix.* Set aside. Heat the wok and then add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later. Add 2 tablespoons oil, or as needed. When oil is hot, stir-fry the onion and shrimp on high heat for a few moments, remove and set aside. Do the same for the green peas, and then the diced ham. Add 1 - 2 tablespoons oil, turn the heat down to medium and stir-fry the rice. Add a bit of soy and oyster sauce if desired. Add the other ingredients except the egg and green onion and combine thoroughly. Serve the fried rice with the strips of egg on top and the green onion as garnish.**

Dave's Pork Chop Feast
Submitted by: Dave Franks, Ont, CA.

Ingredients:
6 pork chops
2 tablespoons Crisco®
4 potatoes
1 can sauerkraut
Few tablespoons water
Salt and pepper, to taste

Directions:
Season and brown chops. Place in a casserole. Slice potatoes over the top. Mound sauerkraut on the pork chops. Remove excess fat from the skillet. Add water and heat. Pour resulting brown broth over the sauerkraut. Cover the casserole and bake at 325 degrees F for 2 to 2 1/2 hours.

Paul's Sweet Lemon Spareribs
Submitted by: Paul Bryce, Jacksonville, FL.

Ingredients:
6 pounds pork spareribs, cut into serving pieces
1/2 can (12-ounce size) frozen lemonade concentrate, thawed
3/4 cup barbecue sauce

Directions:
In 4-quart Dutch oven, place pork. Add enough water to cover pork. Heat to boiling; reduce heat to low. Cover and simmer about 1 1/2 hours or until tender. Remove pork to 13 x 9-inch glass baking dish. In a small bowl, mix lemonade concentrate and barbecue sauce. Pour sauce mixture over pork; turn pork to coat. Coat and refrigerate, turning pork occasionally, at least 4 hours but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove pork from marinade; reserve marinade (and heat to boiling). Cover and grill pork, meaty sides up, over medium-hot heat about 30 minutes, turning and brushing frequently with marinade, until glazed and heated through. Discard any remaining marinade. Makes 6 servings.

Mike's BBQ Pork Ribs
Submitted by: Mike Gabbard, McKee, KY.
Serves: 4 - 6

Ingredients:
3 - 5 lbs. pork spare ribs
Salt water - as needed
1 med. onion - chopped
4 cloves garlic - chopped
1/2 cup butter OR margarine
1 cup water
1 cup tomato ketchup
1 cup barbeque sauce
1/2 cup distilled white vinegar
1/4 cup packed brown sugar OR molasses
1 lemon juice of
1 Tbsp. Worcestershire sauce
1 Tbsp. seasoned salt
1 tsp. liquid smoke (see Notes, below)
Salt and pepper to taste

Directions:
Place ribs in a large pot, cover with salted water, and bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour, or until meat is tender, but not falling off the bone; drain and place ribs in a sealable dish; set aside. In a saucepan over medium-high heat, sauté the onion and garlic in butter until the onion is tender, about 3 minutes; remove from heat and pour into a blender. Add remaining ingredients to blender and puree for 1 minute, then pour back into the saucepan. Bring contents of the pan to a boil over medium heat, stirring occasionally; remove from heat. Pour sauce over ribs, cover, and refrigerate for at least 2 hours. Grill ribs over moderately hot coals or a medium-high flame, basting with the sauce and turning often, until well browned.

Cornbread's Grilled Pork Steaks
Submitted by: Cornbread McCleray, Corbin, KY.

Ingredients:
4 pork steaks, 4" to 6" in diameter, just under 1/2" thick to serve four
1 1/2 Tbsp. flour 1 tsp. salt
1/2 tsp. freshly ground white pepper
1/2 ripe sweet red pepper, grated very fine
1/2 to 1 Tbsp. water
Pinch of cayenne pepper
2 tsp. caraway seeds

Directions:
Wipe the steaks well with a dry cloth. Trim all but a tiny thread of fat from the edges, and score the edges in several places to prevent the meat from curling. Combine flour, salt, white pepper and red pepper in the water to make a thin paste. Dip the steaks in the paste, place on grill over high heat and cook 1 minute per side to set the coating, then reduce heat and cook 12 to 15 minutes, turning often. Brush with remaining coating liquid just before turning. In a twist of aluminum foil at the end of the grill, heat the cayenne and caraway seeds while the steaks cook. Remove the steaks to serving plates, sprinkle with the seasoned caraway seeds and serve.

FatBoy's Finger Lickin Ribs

Ingredients:
4 racks beef ribs
3 c. catsup
1 c. water
3 tbsp. white vinegar
3 tbsp. brown sugar
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tbsp. hickory smoke
1/2 tsp. hot pepper sauce, Tabasco
3 dashes ground cloves
6 green onions, sliced

Directions:
Cover ribs in large pot and boil 30 minutes. Then drain ribs and place on grill in rib rack. Cover and grill for 45 minutes. While ribs are cooking combine rest of ingredients in large pot. Cook slowly, stirring occasionally 15-20 minutes. When ribs are cooked, remove from grill and cut apart between bones. Cover with sauce and serve. Provide plenty of napkins. Enjoy!

George's Beef and Beer Stew
Submitted by: George Tollis, Las Vegas, NV.

Ingredients:
1 pound lean stew beef, cut in
1-inch cubes
2 tablespoons instant tapioca
1 cup beer or 1 small can of beer
1 can condensed beef broth
1/2 cup water
2/3 cup applesauce
1 chopped sweet onion
3 to 4 cloves garlic, minced
3 carrots, sliced in 1/2-inch pieces
3 to 4 medium potatoes, cubed
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
6 to 8 ounces fresh sliced mushrooms
1 cup frozen thawed green beans

Directions:
Dredge beef cubes in tapioca; put in slow cooker. Add remaining ingredients except mushrooms and beans; cover and cook on LOW for 7 hours. Add mushrooms and green beans; cook for 1 to 2 hours longer. Serves 4.

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

Melody's Irish Cream Cheesecake

Ingredients:
1 cup Graham Cracker Crumbs
1/4 cup Sugar
1/4 cup Butter melted
1 Env. Unflavored Gelatin
1/2 cup Cold Water
1 cup Sugar
3 each Large Eggs Separated
16 ounces Cream Cheese Softened
2 tablespoon Cocoa
2 tablespoon Bourbon
1 cup Whipping Cream Whipped

Directions:
Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon.

Melody's Kiwi Cheesecake; (Hey, its got Green)!

Ingredients:
1-1/2 cups Graham Cracker Crumbs
1/4 cup Sugar Granulated
Cheesecake:
1-1/2 pounds Cream Cheese
1/4 teaspoon Salt
1 teaspoon Vanilla Extract
4 each Eggs; Large Slightly Beaten
1 cup Sugar Granulated
Topping:
1 cup Sour Cream
1/2 teaspoon Vanilla Extract
2 each Kiwi Fruits Peeled & Sliced
6 tablespoon Butter Melted
2 tablespoon Milk
3 tablespoon Confectioners Sugar

Directions:
Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling.
CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit.

Irish Chocolate Cake
Submitted by: Motor Mama, Ga.

Ingredients:
Sponge
Cake: 6 ounces self-raising flour
1/2 teaspoon salt
2 ounces dark chocolate
4 ounces butter 6 ounces powdered sugar
3 ounces cooked mashed potatoes
2 eggs, beaten 4 tablespoons milk Filling:
4 ounces dark chocolate
4 fluid ounces double cream
2 ounces icing sugar
3 tablespoons Irish Cream Liquor

Directions
Preheat oven to 375°F (gas mark 5), and grease and line two 8" cake pans. Sift flour and salt into a mixing bowl. Melt chocolate in a bowl placed over a saucepan of hot water. In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato. Gradually beat in the eggs, adding a little flour with each addition. Fold in the rest of the flour and stir in the milk. Divide mixture evenly between the cake pans and bake for 25-30 minutes or until top is firm but springy to the touch. Remove from oven and after a few minutes, turn out on a cooling rack. While the cake is cooling, melt the chocolate for the filling as before. Stir in the other ingredients and mix well. Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.

Happy St. Patty's Day!

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