The Biker eNews Grill
August 2008 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. We can't thank everyone enough for all the awesome recipes and comments!! Keep them coming and they are Oh! So GOOD!! Melody is very pleased that everyone enjoys her Desserts each Month and she's back with even more fantastic sweet delights, so get ready to chow 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

Bev’s Carrot-Squash Casserole
Submitted by: Beverly Gabbard, KY.

Ingredients:
2 c. cooked yellow squash
1 med. onion, minced
1 (10 oz.) can cream of chicken soup, undiluted
3/4 c. grated carrots
1 c. scalded milk
1/2 c. melted butter
2 eggs, beaten
8 oz. sour cream 1 (8 oz.) pkg. herb seasoned stuffing mix, divided
Directions:
Combine all ingredients except 1/4 of stuffing mix. Spoon into lightly greased 13 x 9 inch casserole; top with reserved stuffing mix mixed with 1/2 cup butter. Bake at 350 degrees for 45 minutes. Check after 30 minutes for browness. Yield: about 12 servings.

Sautéed Fresh Turnip Greens
Submitted by: 1foxychickIm, MD.

Ingredients :
1 lb. fresh turnip greens
1 tsp. salt 1 hard cooked egg
1/3 c. minced green pepper
2 tsp. fresh lemon juice
1/3 c. chopped onion
1/2 tsp. sugar
2 strips bacon
1/4 tsp. black pepper

Directions:
Wash turnip greens thoroughly. Trim off coarse stems. Fry bacon until crisp and remove it from the fat. Save for later use. Add onion and green pepper to bacon fat and sauté until limp. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10 - 15 minutes, or until tender. Add salt, black pepper, sugar and lemon juice. Toss lightly. Turn into serving dish and garnish with crisp, crumbled bacon and slices of hard cooked egg. Yield: 4 servings.

Country-fried corn
Submitted by: 1foxychickIm, MD.

Ingredients:
4 slice thick smoked country bacon
1 small onion; chopped finely
6 ears fresh corn; to 8, (to make 3-4c kernels)
1 salt and freshly ground black pepper

Directions:
Fry bacon until crisp, drain on paper towels and pour off all but 2 tablespoons of the fat. Cut bacon into small strips or crumble it and reserve. Fry chopped onion in fat until it softens. Husk corn, cut kernels from ears and scrape cobs to get all the milk. Add kernels and milk mixture to onions and cook 2-3 minutes. Add bacon, season and serve. Makes 4 servings.

Grilled Bacon Potatoes
Submitted by: John "Woody" Smith, Tampa, FL..

Ingredients:
4 baking potatoes, scrubbed
1 1/4 teaspoons salt
12 slices bacon
2 tablespoons olive oil for brushing
1 cup brown sugar
2 tablespoons freshly ground black pepper

Directions:
Preheat an outdoor grill for medium-high heat. Make 4 cuts into each potato without going all of the way through so that each potato has been cut into 5 thick slices. Place potatoes onto squares of aluminum foil. Sprinkle 1/4 teaspoon of salt inside each potato, then wrap with 3 slices of bacon and secure with toothpicks if needed. Brush the potatoes with olive oil, then sprinkle with brown sugar and black pepper. Wrap the potatoes loosely in the aluminum foil. Grill potatoes until the bacon has crisped, and the potato is soft in the center, about 45 minutes depending on grill temperature.

Savory Grilled Potatoes
Submitted by: Richard "Ricky" Raby, KY.

Ingredients:
1/4 cup mayonnaise
1 tablespoon grated Parmesan cheese
1 garlic clove, minced
1/2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/4 teaspoon pepper
2 medium baking potatoes cut into
1/4 inch slices 1 small onion, sliced and separated into rings
2 tablespoons butter

Directions:
In a large bowl, combine the first seven ingredients. Add potatoes and onion; toss gently to coat. Spoon onto a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once.

Herbed Hamburgers
Submitted by:crazyme, OH.

Ingredients:
1/4 cup butter
1 teaspoon crushed dried parsley
1/2 teaspoon crushed dried tarragon
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 French or sourdough rolls, split
4 lettuce leaves

Directions:
Preheat broiler or grill. Melt butter in a small skillet over medium heat. Add parsley and tarragon and sauté until fragrant, about 2 minutes. Remove from heat to cool. Gently mix salt and pepper into ground beef and shape into 4 patties. Place on a baking sheet and broil 4 to 5-inches from heat for 4 minutes. Turn and broil another 4 minutes, or until thoroughly cooked; remove from oven or grill. Brush cut sides of rolls with herbed butter and broil until golden brown. Top half of the bread with hamburger and lettuce leaf. Top with remaining halves and serve immediately. Makes 4 servings.

Turkey Patties
Submitted by: Ray J, Whitmaker, KY.

Ingredients:
1 1/4 pounds ground turkey
1/3 cup dry bread crumbs
1 large egg
3/4 teaspoon garlic salt
1 tablespoon peanut or vegetable oil
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
1 teaspoon white distilled vinegar
1/8 teaspoon white pepper
2 celery ribs, sliced 1 onion, sliced
1 green bell pepper, sliced
2 tomatoes, chopped

Directions:
In a bowl, mix together ground turkey, dry bread crumbs, and garlic salt. Form into patties, each about 3/4-inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté the burgers for about 3 minutes on each side, or until browned. In a bowl, combine chicken broth, soy sauce, cornstarch, sugar, vinegar, and white pepper. Pour mixture over burgers and bring to a boil, stirring occasionally. Reduce the heat; add sliced celery ribs, sliced onion, and sliced green bell pepper. Simmer, covered, for 6 minutes. Add chopped tomatoes and simmer for 2 to 3 minutes. Makes 4.

Pork Patties Supreme
Submitted by: Brian Rose, CT.

Ingredients:
2 pounds ground pork
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons snipped parsley
1 tablespoon Worcestershire sauce
4 tablespoons mayonnaise
2 tablespoons Worcestershire sauce
1 teaspoon prepared mustard
8 hamburger buns, split and toasted

Directions:
Sprinkle salt and pepper over pork,; add parsley and 1 tablespoon Worcestershire sauce. Mix lightly but thoroughly. Shape mixture into 8 patties 1/2-inch thick each. Place on rack in broiler pan so top of meat is 3 inches from heat. Broil (or grill) 5 minutes, turn and broil second side 4 minutes. Combine mayonnaise, 2 tablespoons Worcestershire sauce and mustard. Serve sauce with broiled patties on toasted buns. Serves 8.

Spicy Ground Pork Burgers
Submitted by: ray_ konopka, FL.

Ingredients:
1 pound ground pork
1 garlic clove, crushed
1 tablespoon grated fresh ginger root
2 tablespoons soy sauce
1 to 1/2 teaspoons garlic chili paste*
1 tablespoon minced fresh mint
4 sandwich buns

Directions:
Mix together all ingredients except buns; form into 4 patties. Grill over medium-hot coals, turning once, about 5 to 6 minutes per side. Serve on buns. Serves 4.

*Available at Asian markets and some larger supermarkets.

Sausage Burgers
Submitted by: Kurt Jennings, NM.

Ingredients:
1 pound sausage
1 pound ground beef
1/8 cup finely chopped onion
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
8 hamburger buns

Directions:
In a large bowl combine together sausage, ground beef, onion, Worcestershire sauce and garlic powder. Divide evenly into 8 portions. Lightly form patties to thickness desired. Grill burgers over medium hot coals until well done, about 7 to 8 minutes or place in a preheated oven and broil for 15 minutes. Makes 8 servings. *For extra zest, double the onion, Worcestershire sauce and garlic powder.

Rip Roaring Rib-Eyes
Submitted by: Mark Powell, MASS.

Ingredients:
3-4 Rib-Eye steaks 1" thick
1/3rd cup orange juice
1/3rd cup balsamic vinegar
2 Tbsp. Worcestershire sauce
3 Tbsp. soy sauce 3 cloves garlic - minced
2 Tbsp. fresh ground black pepper
1 tsp. ginger powder
1 tsp. salt

Directions:
Rinse and pat-dry the steaks. In a plastic zip lock bag, combine all the ingredients and mix thoroughly. Add the steaks and marinate 4-8 hours. Turn bag occasionally so that all sides of the steaks are fully exposed to the marinade. Heat grill to medium-hot temperatures and cook until done to your liking. Enjoy!

Smoked Brisket
Submitted by: G.H. Gomez, AZ.

Ingredients:
1 (10 to 12-pound) beef Brisket, trimmed
1/2 cup paprika
1/4 cup cayenne pepper
1/4 cup granulated garlic
1/4 cup black pepper

Directions:
Combine dry ingredients and set aside. Coat brisket with the olive oil and combine spices and rub into meat. Let sit for an hour to come to room temperature. In a smoker, prepare an indirect charcoal fire. Set a pan of water on the other side. When the fire is hot, add water-soaked chunks of hickory wood to the charcoal. When the heat registers 225°, place the brisket over the water pan, cover , and monitor the temperature, keeping close to 225°. Smoke the brisket for 12 hours, keeping temperature steady. Remove the brisket from the smoker, wrap in plastic wrap, then cover completely with aluminum foil. Return the covered brisket to smoker and cook for another 3 hours. Remove from smoker and let stand for 10 minutes. Unwrap, then slice thinly and serve with your favorite barbecue sauce. Serves 8 to 10. Party Time!

Pepper Steak Rub
Submitted by: ur2cute, ILL.

Ingredients:
4 Tbsp. fresh course ground black pepper
2 Tbsp. course ground salt
2 Tbsp. garlic, granulated
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Directions:
Combine ingredients thoroughly. Coat the steaks with a light coating of light olive oil and sprinkle on seasoning to taste. Grill over high temperatures until done to perfection.

Sesame Butter Baste
Submitted by: Crusty59, FL.

Ingredients:
1 Stick of butter 8 ounces
2 Tbsp. toasted sesame seeds
2 cloves garlic, minced
2 scallions, whole, chopped
2 Tbsp. Soy Sauce
1 tsp. freshly ground black pepper
1/2 tsp. cinnamon


Directions:
Melt honey in a non-reactive bowl. Add the sesame seeds, garlic and scallions and simmer 3-4 minutes. Add soy and pepper and simmer 2-3 more minutes. Cool and use. Store remaining in air tight jar in the refrigerator.

Rosemary-Pepper Steak Rub
Submitted by: krhurt, NH.

Ingredients:
1 tsp chopped rosemary
2 cloves of minced garlic
1 tsp lemon peel
1 tsp olive oil, light
1 tsp. fresh ground black pepper
1 tsp salt

Directions:
Combine all the ingredients in a bowl and apply to the steaks just before grilling.

A Spicy Steak Marinade
Submitted by: foruonly, NE.

Ingredients:
3 tbsp. orange juice
2 tbsp. honey
1 tsp. English mustard
2 tsp. Steak Seasoning
1 1/2 lb. rump or sirloin steak

Directions:
Blend all the marinade ingredients together in a large flat dish. Add the steak and leave to marinate for at least an hour or over night in a refrigerator. Place on a barbecue or under a pre-heated grill and cook, turning occasionally, basting with any remaining marinade. Makes 4 servings.

Beef with Dry Spice Rub
Submitted by: Brian Whelan, FL.

Ingredients:
3 tablespoon firmly packed brown sugar
1 tablespoon black peppercorns
1 tablespoon yellow mustard seeds
1 tablespoon whole coriander seeds
4 cloves garlic
2 pounds beef top round steak or London broil -- 1/2 inch
Vegetable or olive oil
Salt

Directions:
Place sugar, peppercorns, mustard seeds, coriander seeds and garlic in blender or food processor; process until seeds and garlic are crushed. Rub beef with oil; pat on spice mixture. Season generously with salt. Lightly oil hot grill to prevent sticking. Grill beef on covered grill over medium-low briquettes 16-20 minutes for medium or until desired doneness, turning once. Let stand 5 minutes before cutting across the grain into thin diagonal slices. Makes 6 servings.

Pasta Seafood Casserole
Submitted by: Kristie King, CT.

Ingredients:
1 med. green pepper, chopped
1 clove garlic, minced
1 jar (32 oz.) spaghetti sauce with onions & peppers
1 tbsp. freshly chopped basil (or 1 tbsp. dried basil)
2 tsp. fresh lemon juice Salt to taste
1 lb. bay scallops
1 lb. shrimp (shelled & deveined)
1/4 c. brandy or cognac (optional but better)
1 pkg. Ziti or Rigatoni (parboiled & drained)
Chopped fresh parsley

Directions:
Preheat oven to 450 degrees. In a large skillet, sauté green pepper and garlic in oil until peppers are tender (drain fat). Add sauce, basil, lemon juice, salt and pepper. Simmer 10-15 minutes. Add scallops, shrimp and brandy; combine with pasta. Spoon into 13 x 9 inch baking dish. Tightly cover and bake 20 minutes or until hot and bubbly.

Garlic Pasta
Submitted by: cornbread, TN.
Serves 2-3

Ingredients:
1/2 Cup margarine
2 tsp. Dried Basil; Crushed
2 tsp. Lemon Juice
1 1/4 tsp. Garlic Powder
3/4 tsp. Italian seasoning
8 oz Fettuccine; Cooked & Drained
1 tsp. olive oil
Salt, to taste

Directions:
Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and Italian seasoning and salt. Blend well. Make pasta fettuccine according to the package directions and add 1 tsp. of olive oil. In a large bowl mix fettuccine and garlic mixture and toss to coat well. Top with parmesan cheese.

Red Pepper-Salmon Pasta
Submitted by: Helen Booth, UK.

Ingredients:
448 g salmon
30 ml lemon juice
95 g roasted red bell peppers
35 g grated Parmesan cheese
8 g cornstarch
4 g minced jalapeno peppers
1 clove garlic, minced
10 g chopped fresh cilantro
235 ml chicken broth
227 g angel hair pasta

Directions:
In an 8 inch baking dish, arrange filets in a single layer. Sprinkle with lemon juice. Tightly cover dish with foil. Bake at 450 degrees F (230 degrees C). Cook until fish is opaque, but still moist looking in thickest part, 12 to 14 minutes. Meanwhile, in a blender, smoothly puree red peppers, parmesan, cornstarch, chili, and garlic. Add cilantro and chicken broth; whirl to blend. Pour pepper mixture into a 10 inch frying pan. Stir over high heat until boiling. Reduce heat to keep warm. Cook pasta in 3 quarts boiling water until tender to bite, about 7 minutes. Drain, and return to pan. Stir juices from the baked salmon into red pepper sauce. Mix 1 1/2 cups sauce with pasta. Spoon pasta onto plates. Top with fish, and drizzle with remaining sauce. Serve.

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

Creamy Apple Squares
Submitted by: kerrymist. GA.

Ingredients:
1 pkg. yellow cake mix
2 apples, sliced
1/2 cup soft margarine
1 cup sour cream
1/4 cup brown sugar
1 egg
1/2 tsp. cinnamon
Directions:
Combine first two ingredients, mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to reserved topping. Mix well and set aside. Press remaining mixture into bottom of ungreased 9 x 13 pan. Arrange apples over this. Blend sour cream and egg. Spread evenly over apples. Sprinkle reserved topping over all. Bake at 350° for 25-30 minutes. Serve warm.

Green Tomato Cake
Submitted by: Amanda Hamons, OR.

Ingredients:
2 ½ c. sugar
1 c. melted shortening
3 eggs 2 tsp. vanilla
3 c. flour 1 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. nutmeg
1 c. chopped nuts
1 c. raisins
2 ½ c. diced green tomatoes
Directions:
Cream sugar, shortening, eggs and vanilla until smooth. Add flour, salt, baking powder, cinnamon and nutmeg into egg mixture. Mix well and stir in nuts, raisins and tomatoes. Pour into greased 9 x 13 x 2 pan and bake for one hour at 350º F. Lisa says she doesn’t always frost the cake, but when she does, she uses a cream cheese frosting and then topped with a sprinkle of chopped nuts.

Cocoa-Nut Meringue Cheesecake

Ingredients:
7 ounces (1 pk) Flaked Coconut *
1/4 cup Chopped pecans
3 tablespoon Margarine Melted
16 ounces Cream Cheese Softened
1/3 cup Sugar
3 tablespoon Cocoa
2 tablespoon Water
1 teaspoon Vanilla
3 each Large Eggs Separated Dash salt
7 ounces (1 jar) Marshmallow Creme
1/2 cup Chopped Pecans

* Coconut should be flaked and toasted.
Directions:
Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F., 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F., 15 minutes. Cool.

Lemon Honey Cheesecake Bars
Submitted by: Rachelzzs, TX.

Ingredients:
5 T. butter or margarine
3/4 cup flour
1/4 cup oat bran
1/3 cup brown sugar
1/2 cup chopped pecans
1/4 cup wheat germ
1 package (8 oz.) Neufchatel cheese, softened
1 T. flour
3 T. honey
1 egg
1/4 cup lemon juice
1 teaspoon vanilla extract
3/4 cup fruit pie filling or jelly
Directions:
Use a pastry blender to mix together the butter, 3/4 cup flour, oat bran, wheat germ, and sugar until very crumbly. Add the nuts and mix together. Press dough into a lightly greased 8-inch square baking pan. Bake at 350°F, 12-15 minutes or until lightly browned. Meanwhile, in a medium bowl, beat together the cheese, 1 T. flour, honey, egg, lemon juice, and vanilla until smooth. Remove the crust from oven, and spoon the cheese and egg mixture over the crust; top with pie filling or jelly. Stir slightly to create a beautiful swirl pattern. Bake at 350°F for 25 minutes or until set. Cool and cut into squares.

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