Saturday, February 21, 2009
Hey FatBoy! The Bikers Camping Beat goes ON!
Greetings!
As promised! We're back with even more Biker Camping favorites!! Check these out!! Who would ever think of these recipes!! We sure hope your having fun or will have fun at your next Biker event with some of these awesome recipes!! Let's face it we know what we like and we sure know how to make it!! Enjoy!!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Mexi-Burgers
Submitted by: Marc Powell, CT.
Ingredients:
3/4 lb Ground Beef (raw)
6 oz Refried Beans (can or fresh)
1/2 tsp Cayenne Pepper (ground)
1 tsp Black Pepper (ground)
4 slice American Cheese
1 c Iceburg Lettuce (shreaded)
8 tbsp Chunky Salsa (hot or mild)
Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.
Campfire Sausage & Peppers
1 lb Pre-Cooked Sausage Links (thawed)
1/4 c Chopped Green Peppers
1/4 c Chopped Red Peppers
1/4 c Chopped Yellow Peppers
1/4 c Chopped Onions
1 tbsp Basil
1/2 tsp Black Pepper
1 stick Butter
1 tbsp Milk
In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.
I like to serve this over cooked rice or noodles!
Trash Breakfast
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Servings: 6
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes. As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Foiled Fish
Submitted by: zenafoxy, VA.
Ingredients:
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.
Eye of the Round
Submitted by Sheri Montoya
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness. Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
Hobo Dinner and Veggies recipes
Submitted by Cameron McDougle, Ina.
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.
Foil Wrapped Potatoes
Ingredients:
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often. Try adding some cheese to packet once fully cooked. Cook for just a few more minutes until cheese is melted.
Vegetable Pack
Ingredients:
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often. * Use other vegetables and seasonings
Awesome Grilled Chicken
Submitted by: Frank Tobeman, PA.
Ingredients:
1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
Directions: Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a re-sealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Cilantro Lime Mango Grilled Chicken Sandwiches
Submitted by: Pearl Simms, PA.
Ingredients:
Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
Salsa:
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
Grilled Veggies:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
Lime Mayonnaise:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions: For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. Preheat an outdoor grill for medium-high heat. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Tropical Grilled Pork Chops
Submitted by: Wanda Wright, FL.
Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
DIRECTIONS: With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt,cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl,cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Sweet Smoked Bourbon Ribs
Submitted by: Tammy Raby, NC.
Ingredients:
1 slab pork spareribs
MARINADE:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce
juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
In a sauce pan combine all ingredients and bring to a boil. Let marinate
cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs
out of marinate and BBQ your favorite way!
As promised! We're back with even more Biker Camping favorites!! Check these out!! Who would ever think of these recipes!! We sure hope your having fun or will have fun at your next Biker event with some of these awesome recipes!! Let's face it we know what we like and we sure know how to make it!! Enjoy!!
Ride Safe and Alway's EAT WELL!!
Chef FatBoy
Mexi-Burgers
Submitted by: Marc Powell, CT.
Ingredients:
3/4 lb Ground Beef (raw)
6 oz Refried Beans (can or fresh)
1/2 tsp Cayenne Pepper (ground)
1 tsp Black Pepper (ground)
4 slice American Cheese
1 c Iceburg Lettuce (shreaded)
8 tbsp Chunky Salsa (hot or mild)
Mix together the ground beef, refried beans, cayenne pepper, and the black pepper into a bowl. Seperate and press the beef mixture into 4 equal patties. Cook over hot coals in a heavy frying pan until fully cooked. Place 1 slice of cheese on each pattie and allow it to melt. Remove patties to a serving tray. Spoon 2 tbsp of chunky salsa on each patty and garnish the serving tray with the shredded iceburg lettuce (each mexi-burger should be served with an equal portion of the iceburg lettuce garnish). This is real good when served with a side dish of spanish rice.
Campfire Sausage & Peppers
1 lb Pre-Cooked Sausage Links (thawed)
1/4 c Chopped Green Peppers
1/4 c Chopped Red Peppers
1/4 c Chopped Yellow Peppers
1/4 c Chopped Onions
1 tbsp Basil
1/2 tsp Black Pepper
1 stick Butter
1 tbsp Milk
In a heavy saucepan, melt the whole stick of butter. Then add the peppers, onions, basil, and black pepper to the melted butter and saute. Once the peppers and onions are tender, add the pre-cooked sausage and milk. Allow it to cook off some of the liquid so the butter sauce thickens slightly and the sausage links get hot.
I like to serve this over cooked rice or noodles!
Trash Breakfast
1 bag shredded hash browns
6 eggs
1 lb sausage or ham, cooked
1 chopped medium onion
2 cups shredded sharp cheese
seasoning salt and pepper
Butter
peppers (optional)
Take an aluminum foil cooking bag and spray with Pam. Sprinkle with seasoning salt and put some butter in the foil bag. Open the hash browns. Beat the eggs and chop the onions and peppers. Pour all ingredients into the bag of hash browns. Mix by squeezing the bag. Then pour the mixture into the foil cooking bag and spread out. Add more seasoning salt and pepper and a bit more butter on top of the hash brown mixture. Place the aluminum cooking bag on a preheated grill (medium heat) and turn the bag every five minutes. The bag will start to puff and you can open it to check for doneness.
Servings: 6
Fabulous Pork Tenderloin - Submitted by Vicki Henderson
1 pork tenderloin roast (boneless chicken breasts can be substituted)
5 small red potatoes
3 carrots
1 medium onion (sweet if possible)
2 zucchini
1 tomato
1/4 lb. of fresh green beans
4 half-ears of corn (cobbettes)
garlic salt
olive oil
ground pepper
Spread 2 layers of heavy duty foil side by side, with middle overlapping. Drizzle olive oil onto foil. Place tenderloin in the center (lengthwise) of the foil. Cut potatoes into 1/4 inch slices and place on and around the meat. Cut other vegetables into large pieces and place on and around the meat. Sprinkle with garlic salt and pepper. Cover food with another piece of foil and fold the top & bottom foil together to seal the packet. Place on hot coals for 60 to 90 minutes. As a variation, leave out the olive oil, garlic salt & pepper, and cover the meat & veggies with Italian salad dressing instead.
Foiled Fish
Submitted by: zenafoxy, VA.
Ingredients:
1 lb fish fillets
2 tbsp margarine
1/4 cup lemon juice
1 tbsp chopped parsley
1/4 tsp paprika
1 sliced onion
salt
pepper
heavy duty aluminum foil
Place each piece of fish onto a piece of heavy duty aluminum foil. In a saucepan, melt margarine. Add lemon juice, parsley, salt and pepper. Stir well. Pour this mixture over the fish. Sprinkle with paprika and top with onion slices. Fold foil loosely and seal tightly. Grill for 5-7 minutes per side. Fish should flake easily when done.
Eye of the Round
Submitted by Sheri Montoya
(1) Eye of the Round (or boneless pork loin)
Kosher salt
Seasonings of choice
Wax paper
String
Good bed of coals
Coat the meat with a good layer of the kosher salt. Season the meat. Wrap meat in 7-9 layers of wax paper tucking in the end of each layer. Tie up the roast with the string making sure the wax paper stays in place. Place the roast directly on the coals. Turn the roast every 15 mins. (+/-5 mins.) a 1/4 of a turn. After the 4th side, check the meat using a meat thermometer for desired doneness. Note: The wax paper does burn, but the salt and the wax seal the meat. The burnt paper can easily be pulled off before serving.
Hobo Dinner and Veggies recipes
Submitted by Cameron McDougle, Ina.
About 1/2 lb ground beef per person
Carrots
Potatoes
About 4 spoonfuls per person of Cream of Mushroom Soup
Lawry's seasoning salt
Tin foil
Divide the meat evenly between everyone- about 1/2 lb per person. Cut a lot of potatoes evenly & thinly slice & put in a pot. Do the same with the carrots. Have each person put their meat, carrots and potatoes in a 2.5 foot long piece of tin foil. Then put 3-4 spoonfuls of Cream of Mushroom Soup in & mix evenly. Season to taste. Wrap up & keep it thin so it cooks faster. Add another piece of tin foil around it. Put it in the coals and cook until it is done. Check on it every 15 minutes or so.
Foil Wrapped Potatoes
Ingredients:
1 potato (skins left on)
1 small onion
Butter
Seasonings
Heavy duty aluminum foil
Cut potatoes and onions into 1/4" slices. Break the onions up into rings. On a piece of aluminum foil, layer potatoes and onions. Top with butter. Season to your taste. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals approximately 25-35 minutes. Turn and rotate often. Try adding some cheese to packet once fully cooked. Cook for just a few more minutes until cheese is melted.
Vegetable Pack
Ingredients:
Zucchini or squash*
Butter
Seasonings
Heavy duty aluminum foil
Cut Zucchini or squash into slices. Place on a piece of aluminum foil. Top with butter and seasonings. Fold foil and secure tightly. Punch several small holes for steam to escape. Cook on hot coals. Turn and rotate often. * Use other vegetables and seasonings
Awesome Grilled Chicken
Submitted by: Frank Tobeman, PA.
Ingredients:
1 lime, juiced
1 tablespoon red wine vinegar
1/4 cup orange juice
1/2 cup white wine
1/4 cup honey
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon chipotle chile powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 tablespoon paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon ground ginger
1 pinch red pepper flakes
1 pinch cayenne pepper
3 tablespoons olive oil
6 skinless, boneless chicken breasts, pounded to 1/2-inch thickness
Directions: Whisk together lime juice, vinegar, orange juice, wine, and honey in a bowl until the honey dissolves. Add salt, pepper, chipotle powder, onion powder, garlic powder, paprika, chili powder, cinnamon, oregano, cumin, ginger, red pepper flakes, cayenne, and olive oil; whisk to mix. Place chicken breasts into a re-sealable plastic bag, pour in marinade, and coat well. Marinate in the refrigerator at least 30 minutes, or up to 2 days. Preheat an outdoor grill for medium heat and lightly oil grate. Remove chicken from marinade and shake off excess; discard remaining marinade. Cook chicken on the preheated grill approximately 5 to 7 minutes per side, or until the juices run clear and there are no signs of pink in the meat.
Cilantro Lime Mango Grilled Chicken Sandwiches
Submitted by: Pearl Simms, PA.
Ingredients:
Marinade:
1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips
Salsa:
1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle chile powder
1 tablespoon fresh lime juice
Grilled Veggies:
1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic
Lime Mayonnaise:
1/2 cup mayonnaise
2 tablespoons fresh lime juice
16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese
Directions: For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour. For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate. To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside. For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate. Preheat an outdoor grill for medium-high heat. Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips. Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.
Tropical Grilled Pork Chops
Submitted by: Wanda Wright, FL.
Ingredients:
1 clove garlic, minced
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 pod cardamom seeds
1/2 teaspoon water, or as needed
1 teaspoon vegetable oil
1/4 cup rice wine vinegar
1/2 cup sugar
1 mango - peeled, seeded and chopped
1/4 teaspoon salt
1/2 teaspoon cilantro
2 teaspoons lemon juice
1 fresh jalapeno pepper, minced
1 1/2 cups unsweetened applesauce
3 pineapple rings, chopped
1 pinch white pepper
1/3 cup soy sauce
1/3 cup rice wine vinegar
6 pork chops
DIRECTIONS: With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste. Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt,cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl,cover, and refrigerate until ready to use. To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour. Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling. Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade. Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.
Sweet Smoked Bourbon Ribs
Submitted by: Tammy Raby, NC.
Ingredients:
1 slab pork spareribs
MARINADE:
1/2 cup firmly packed brown sugar
1/2 cup bourbon
1/4 cup soy sauce
juice of one lemon
1/2 cup beer
1/2 teaspoon salt
1 tablespoon coarse ground black pepper
1/4 teaspoon onion powder
1 tablespoon garlic juice
In a sauce pan combine all ingredients and bring to a boil. Let marinate
cool. Marinate ribs for 6 to 24 hours, the longer the better. Take ribs
out of marinate and BBQ your favorite way!
Hey!! Even More Biker's Camping Recipes!! WOW!
Chef FatBoy here!!
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
You wanted them!! We got them!! Check out these recipes from Biker's!! We need to check out the Biker's Camping thing at some of the events this year!! We may learn something we're missing out on!! We hope your enjoying these!! We're having fun!
Chef FatBoy
Fried Bananas
Submitted by: Ruthie F, Del.
Ingredients:
1 banana for each person
1 spoonful of butter
2 spoonfuls of sugar
1 spoonful of cinnamon
Put butter in pan. When butter is melted, put in bananas. Add sugar and cinnamon when banana begins to brown. Eat!
Fruit Medley
Submitted by: Ruthie F, Del.
Ingredients:
1 can peach or apricot pie filling (21 oz.)
2 cans (15 oz. each) fruit cocktail, drained
1 can (20 oz.) pineapple chunks, drained
1 can (15 oz.) mandarin oranges, drained
2 medium bananas, sliced
Combine pie filling and canned fruits. Cover and refrigerate if possible, not good at room temperature. Stir in bananas just before serving.
Yield: 12-14 servings
Campfire Chicken
Submitted by: Barbara Dunn,GA.
Ingredients:
Split chicken breast
Red potatoes (cut in half)
Carrots (cut in half)
Onion (cut in half)
Plum tomato (cut in half)
Place the above ingredients into aluminum foil sheets, make into pocket. You can add some seasonings (I use some balsamic dressing mix). Bake in the oven or over a campfire. You can also add a small piece of corn on the cob. This is great - it's a I full meal but no pots or dishes to wash. Great for camping.
Campfire Hobos
Submitted by: Barbara Dunn, GA.
Ingredients:
1 lb. hamburger
Carrots
Cubed potatoes
Onion
Seasonings
Butter
Spray aluminum foil with nonstick spray then layer the ingredients above in any order. Cut the onion in quarters so they can be removed before eating if you do not like cooked onions. Wrap up the aluminum foil, throw on the camp fire and cook until the potatoes are tender.
Chili-Corn Casserole
Submitted by: ridehard44, TN.
Ingredients:
1-15 oz. can Trader Joe's vegetarian chili
1-15 oz. can corn kernels
6 oz. sharp cheddar cheese
Mix corn and chili in skillet and cook until bubbling. Sprinkle cheese over mixture. Serve hot. (Very tasty with pickled jalepenos.)
by Joe Crosswhite
Grilled Marinated Flank Steak
Submitted by: Paul Neese, NC.
Ingredients:
Flank Steak (1-2 lbs feeds 2-3 people)
1 cup soy sauce
4 garlic cloves
1 cup olive oil
1/2 cup vinegar
2 Tbls. sugar
2 Tbls. honey
Pinches of salt and pepper
1/2 tsp. each of thyme, parsley, oregano
Hot sauce (optional to taste)
Crush garlic cloves then combine in coverable bowl with other ingredients. Place flank steak into marinade and cover bowl. Grill and slice thinly. Serve with mushrooms, peppers (red, yellow or green), onions that have been steamed in tin foil on the grill with olive oil, salt and pepper. Condiments include hot sauce and/or homemade BBQ sauce.
Capt'n Crusty's Grilled Salmon
Submitted by: Capt'n Crusty, FL.
Ingredients:
1 1/2 lbs. salmon
1/2 soy sauce
1/2 cup olive oil
4 cloves chopped garlic
Combine oil, soy sauce and garlic and marinate salmon for 1 hour. Cook salmon over the fire and you're in for a tastebud treat. Use the same ingredients and marinate some of your favorite veggies and cook them over the fire for a wonderful side to go with the salmon.
John's Steak Fajitas
Submitted by: John Lombardi, CT.
Ingredients:
4 tbsp. extra-virgin olive oil
1 tsp. ground cumin
1 tsp. chili powder
4 garlic cloves, crushed
Juice of one lime
1 lb. skirt or flank steak, sliced
2 peppers, cut into 2-in. pieces
1 red onion, cut into wedges
Flour tortillas
At Home: Combine olive oil, cumin, chili powder, garlic, lime juice, salt and pepper. Use this to marinate steak and vegetables separately in sealable plastic bags. Chill. (You may want to freeze the steak and pack it frozen).
At Camp: Thaw steak, if necessary. Heat grill. Thread meat, peppers, and onions onto skewers, alternating as you go. Grill skewers, turning them frequently, for 5 to 8 minutes. Serve with tortillas and desired toppings. Serves 4.
Kettle Dogs
Best when cooked in a kettle suspended on a tripod over a campfire...
Ingredients:
8-10 Hot Dogs
1-12oz can Chili Beans
1 pkg Chili Seasonings
1 16+oz jar Mild or Hot Chunky Salsa (as chunky as you can find is best)
Water
Add everything (including the juice from the chili bean can) except the water. Add water to the desired thickness you want. Let it slowly cook until you can't stand how good it smells anymore. I usually will allow it to simmer over a low campfire for 1 1/2 - 2 hours.
You Kill Me Sandwich
Submitted by: Dizzy D, GA.
Ingredients:
Bread
Butter
Sliced Meat (ham, chicken, beef, turkey, etc...)
Shredded Cheese (colby, swiss, etc....)
liced Hot Peppers - Your Choice - (How Brave are You?)
Ranch Dressing (ketchup & mustard is ok...)
Foil
Cut a section of foil big enough to wrap your sandwich completely. Place the dull side of the foil up. Butter 1 slice of bread and place the butter side down on the foil. Layer your meat on the slice of bread. Place the sliced hot peppers on top of the meat. Sprinkle the cheese over the peppers. Butter the other slice of bread and place the slice butter side up on the sandwich. Wrap the sandwich in the foil making sure that you seal it all up. Lightly press the sandwich in the foil (optional, don't know why I do this, I just do). Place on hot coals for approx. 3-4 mins. each side depending on how hot your coals really are. Once done, unwrap sandwich and enjoy. I usually will dip mine in Ranch dressing.*note - pre-packaged sliced meats that you find in the lunchmeat case at the supermarket work well. Pre-packaged shredded cheeses also work well.
Kettle Ham & Potatoes
Submitted by: Dizzy D, GA.
Best when cooked over an open fire in a kettle hanging on a tripod
1lb Picnic Ham (chunked) - (turkey ham is ok, but not as good)
6 Potatoes (4 chunked - 2 mashed)
1 Onion (chunked)
2 Stalks Celery (chunked)
Milk
Water
Salt
Pepper
Garlic Powder
You have 4 choices to start with......
1) Substitute canned whole potatoes for fresh
2) Pre-boil the potatoes at home before going camping
3) Use a regular campstove to boil the potatoes
4) Have a hot enough fire going to boil the potatoes in the kettle (this is the one
I usually do, but I'm really into the outdoor cooking thing....)
Once you figure out which one you are going to do, put mashed potatoes , ham, and enough milk to make it paste-like. Add 1 more cup milk. Add the rest of the potatoes, onion, and celery. Slowly cook until all the veggies are soft. Season to taste during this time. You may need to add water while it is slowly cooking to keep the texture you desire (milk works as well) This should serve between 4-6 adults. If you need to serve more than this, just figure for every 2 additional people, just add 3 more potatoes (2 cubed, 1 mashed). The other veggies are up to your taste.
* Chunked means that the veggies don't have to be chopped in equal chunks. The whole idea is to make this meal look and taste homemade.
Campfire Pizza
Submitted by: Billie Glaser, Mass.
Ingredients:
Bread
Butter
1 Can Pizza Sauce
Pepperoni (sliced) - (or whatever toppings you like on your pizzas)
1 pkg Shredded Pizza Cheese
Foil
Cut a section of foil big enough to wrap your pizza. Place foil dull side up. Butter one side of a slice of bread and place it butter side down. Spread pizza sauce on bread. Add pepperoni (or whatever). Add pizza cheese. Butter one side of a slice of bread and place it butter side up on your pizza. Wrap your pizza in the foil and place on hot coals for approx 3-4 mins per side depending on how hot your coals really are. Unwrap and eat. Remember that the inside will be hot and you could burn your mouth. I recommend that before eating, you cut the pizza in half.
Barbeque Pork Spare Ribs
by: Cliff Thirtyacre.
Barbeque pork spare ribs with charcoal grill and dutch oven for melt in your mouth backyard or campground dinner.Needed: Charcoal grill, Deep 12" dutch oven, most of an afternoon, and 6-8 hungry folks.
Preparation time: 1/2 hour
Cook time: 4 hours
Total time: 4-1/2 hours
Ingredients:
3 slabs of pork ribs
1 pint of BBQ sauce
vegetable oil
black pepper
Prepare charcoal grill for ash white hot coals and maximum grill height for slow browning. While coals are burning down, split slab ribs into individual rib pieces and swab with cooking oil. Pepper liberally and then brown on both sides. Do not pre-boil ribs. Prepare deep 12" dutch oven by placing an inverted pie pan or other spacer into oven bottom. This prevents ribs on the bottom from sticking and burning. Place dutch oven on the charcoal grill and add the browned ribs. Slow cook ribs covered, about 2-3 hours or until meat begins to fall off bone. You may line oven with aluminum foil to ease clean up chores. Add briquettes to the fire as necessary. When the pot is half full of ribs I add bbq sauce to those on the bottom only. Continue loading the oven with the browned ribs. This step is optional as well as adjustable since some folks prefer to add sauce after cooking. The steaming sauce flavors the bottom ribs thoroughly and the top ribs somewhat less.
Crazy "D's" Deluxe
Submitted by: Pat "Crazy D, OH.
This meal has a really nice aroma so it should be prepared over an open campfire using a tripod and kettle. Can also be prepared on a stove with a saucepan.
Ingredients:
3/4 lb Cooked Ground Beef
3/4 lb Cooked Ground Pork Sausage
1/8 cup Chopped Broccoli
1/8 cup Chopped Onion
1/8 cup Chopped Green Pepper
1/8 cup Chopped Celery
1/8 cup Chopped Mushroom
1/2 cup Chopped Tomato
1/2 cup Ketchup
1 tbsp Mustard
1 tbsp Steak Sauce (A-1 or equiv.)
Mix everything together and slowly cook until the veggies are tender. The mixture can be eaten alone or can be spooned over cooked rice, cooked noodles, or even cooked sliced potatoes. Some type of bread should be served on the side as well.
Biker's Stew
Submitted by: Rex Keller, CT.
Ingredients:
7 Lbs.Extra lean ground beef (Or any of the following may be tried)
Diced boneless pork chops
Ground pork breakfast sausage
Diced cooked ham
Diced lamb
Diced cooked boneless chicken breasts
Diced cooked turkey breast
4 large diced potatoes
4 cans tomato puree
5 cans tomato sauce
1 can whole kernel corn, drained
1 can green beans, drained
1 can peas, drained
1 can diced carrots, drained
1 can lima beans, drained
3 large onions, diced
3 cloves garlic, finely diced
3 Tbsp vegetable oil
3 Tbsp worcestershire sauce
3 Tbsp chili powder
Brown the ground beef. Drain the fat from the ground beef. Put the ground beef in a good-sized pot. Add remaining ingredients and mix well. Put on fire or camp stove and bring to a slight boil. Simmer for 10-15 minutes. Ready to serve.
Note: Good on eggs for breakfast if there is any leftover.
by Bernard Dressler
Dad's Style Hot Dogs
Submitted by: Dean Wilson, KY.
This recipe is for 2 hot dogs. Increase ingredients as needed for more than 2.
3 tbsp Chopped Green Pepper
2 tbsp Chopped Green Onion
2 tbsp Chopped Fresh Mushroom
1 tbsp Chopped Celery
1 tbsp Chopped Hot Pepper
Zesty Italian Salad Dressing
2 All Beef Footlong Hot Dogs
2 Footlong Hot Dog Buns
CoJack Shredded Cheese
Place heavy skillet over hot coals (or campstove) and allow skillet to heat up. Put all the veggies except for the hot peppers in the skillet. Pour enough salad dressing to coat the veggies. Saute' the veggies until tender. Move the veggies to one side and place the hot dogs and buns in the skillet to heat them up. Once everything is hot, place hot dog in bun and split the veggies evenly between the two dogs. Put the hot peppers on top and sprinkle with cheese.
Serve dogs with either fried sliced potatoes or chips. ENJOY!
Burger Skillet Surprise
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
1 lb Ground Beef
1 Onion (chopped)
1 c Spaghetti Noodles (broken into small pieces)
2 c Tomato (chopped)
8 oz Tomato Sauce (canned works well)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Basil
Over hot coals, brown the meat and onion together. Drain some of the fat off once the meat is brown. Add everything else to the skillet. Slowly cook for at least 45 mins. before serving. I like to raise the skillet to just above the hot coals to prevent burning. 2 sticks of about the same size works really well.
For those of you who like to have a fuller meal, try spooning this over cooked sliced potatoes, cooked rice, toast, etc...
Hot Chicken Deluxe
Submitted by: Ray "Obiwan" Konopka, FL.
Ingredients:
2 c Cooked Chicken (diced or shredded - white meat works best)
1 tbsp Onion (finely chopped or grated)
2 c Celery (diced)
2 tbsp Lemon Juice
1/2 c Almonds (sliced or chopped)
1/2 c Cheddar Cheese (grated)
1/2 c Croutons (plain or seasoned - your choice)
1 c Mayonnaise (salad dressing may be substituted)
1/2 tsp Salt
1/8 tsp Black Pepper
Olive Oil
Place heavy saucepan on hot coals. Coat onion, celery, and almonds with olive oil and saute' (cook until tender). Drain off excess olive oil. Add the chicken, lemon juice, mayonnaise, salt, and black pepper to the saucepan. Raise the saucepan just above the coals using 2 sticks of similar size. Cook until until hot (approx. 10 mins.). Place the croutons on top of the mixture. Place the cheddar cheese on top of the croutons allowing the cheese to melt before removing from the coals (approx 5 mins.).
Fresh Fried Trout
Submitted by: Capt'n Crusty, FL.
Ingredients:
2 lb Fresh Trout (without heads, tails, and fins)
2 c Milk
1/4 c Flour
1/2 c Butter
2 tbsp Lemon Juice
2 tbsp Chopped Parsley
Lemon Wedges
Salt
Black Pepper
Season the milk to taste with salt and black pepper. Soak the trout in the mixture for at least 5 mins. Remove the trout from the mixture and thoroughly coat it with flour. Place the skillet on hot coals and melt the butter in it. Place the trout in the skillet and brown each side. Raise the skillet just above the hot coals using 2 sticks of the same size. Sprinkle the trout on both sides with lemon juice and finish cooking it (the trout should flake easily when done - approx 8 mins. depending on the heat of your coals). Sprinkle the trout with the chopped parsley and serve with the lemon wedges on the side. * This recipe is works really well with any variety of trout. I feel that when you use freshly caught trout it tastes even better!
Biker's Beef Stew
Submitted by: Polly Hurst, TN.
Ingredients:
1 package stew meat
4 large potatoes, peeled and cut up
6 carrots, sliced
1 onion, chopped
1 can cream of chicken soup
2 cans tomato soup
1 can tomato sauce
1 package onion soup mix
salt and pepper to taste
water
Put all ingredients in a 12" dutch oven. Add enough water to reach desired thickness. This can be done while cooking. Cook for at least 4 hours over enough coals to equal 350 degrees. This also works great at home in a crock pot.
Labels: Biker Recipes
Need to save money on your food bill?
Greetings!! Chef FatBoy here!!
I'm back with more Bikers Camping recipes and some of these were sent in by Bikers Kids, they to enjoy the thrills of Camping, so here we go!! We hope you'll enjoy these!!
Chef FatBoy
Chocolate Cherry Coffee
Submitted by: 1up4down, ?
Ingredients:
2 tbsp Coffee Grounds (Fresh or Canned)
16 oz. Cold Water
1 Milk Chocolate Candy Bar (Without Nuts)
4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)
Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug. Variations: 1.You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to) 2. Serve with whipped cream on top 3.Do you like iced coffee? Try this recipe served over ice instead of hot.
Ride's End Thoughts Punch
Submitted by: Helen Booth, UK.
Ingredients:
10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
Straw
2 Chilled Glasses
If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well. Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw. All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...
Hot Chocolate With Maple Syrup
Submitted by: Danielle Cassone, CT. (she's 3)
Ingredients:
1 tbsp Baking Cocoa
1/4 c Water
1 tbsp Butter
4 c Milk
1 tsp Maple Syrup
1 tsp Vanilla Extract
Mini Marshmallows
In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.
Coffee Egg-Nog
Submitted by: Karen Skut, CT.
Ingredients:
3 Eggs
1/2 c. Sugar
3 c. Very Strong Coffee (Cold)
2 c. Milk
1 c. Heavy Cream
Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.
Spiced Iced Coffee
Submitted by: Ms. Piggy, KY.
Ingredients:
4 c Warm Water
1/2 c Granulated Sugar
3 tbsp Instant Coffee Grounds
1/4 tsp Ground Cinnamon
1/8 tsp Ground Allspice
1/2 c Heavy Whipping Cream
4 c Ice Cubes
Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.
More Biker's Camping Recipes!! Man there's a lot going on at these camping events!!
Egg in a Frame
Submitted by: John Lombardi, CT.
Ingredients:
Piece of Bread
1 Egg
Dab of Butter
Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......
Donna's Emergency Sausage
Submitted by: Liz Rose, CT.
Ingredients:
1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately. This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Maple in and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.
Sunrise Breakfast Buffet
Submitted by: Reata Meece, FL.
Ingredients:
12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water
Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelet. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)
May's Apple Toast
Submitted by: Donna May, GA.
Ingredients:
6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon
Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.
* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.
Bacon and Eggs in a Bag
Submitted by: Frankie Gills, OH.
Ingredients per person!
2 thick pieces of bacon
1 egg
paper bag's
stick
Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.
Iron Horse Omelet
Submitted by: Jimmy G, Ill.
Ingredients:
1lb ground sausage
1 chopped onion
1 bag frozen hash browns
6 eggs
1 - 16 oz pkg. cheese
Salt and pepper to taste
Brown sausage and onion in dutch oven over campfire. Stir in hash browns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.
Bacon & Hash Brown Casserole
Submitted by: Ray J, OH.
Ingredients:
1 lb. Bacon (cut strips in half)
1 Small Onion (chopped)
1 Small Green Pepper (chopped)
8 oz. Sharp Cheddar Cheese (shredded)
1 can Cream of Celery Soup
In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.
You came right back now!! There's even more awesome , different Biker's Camping recipes!!
Chef FatBoy!
I'm back with more Bikers Camping recipes and some of these were sent in by Bikers Kids, they to enjoy the thrills of Camping, so here we go!! We hope you'll enjoy these!!
Chef FatBoy
Chocolate Cherry Coffee
Submitted by: 1up4down, ?
Ingredients:
2 tbsp Coffee Grounds (Fresh or Canned)
16 oz. Cold Water
1 Milk Chocolate Candy Bar (Without Nuts)
4 - 6 Black Cherries (Make Sure The Seeds Are Removed If Present)
Over hot coals, bring the cold water to a boil. Add coffee grounds directly into the boiling water. Stir the coffee and water while it boils until you get your desired strength (I like strong coffee ... so I go for broke and boil it until a real dark brown to almost black). Once the desired coffee strength is reached, remove from the hot coals and add the milk chocolate candy bar. Stir until the candy bar has melted. Using spoon to hold back the coffee grounds, pour into 2 (8 oz) coffee mugs. Add equal number of cherries to each mug. Variations: 1.You can also prepare the coffee in your favorite coffee maker. The end result will be equally as good (When camping, I try to rough it as much as possible, but that doesn't mean you have to) 2. Serve with whipped cream on top 3.Do you like iced coffee? Try this recipe served over ice instead of hot.
Ride's End Thoughts Punch
Submitted by: Helen Booth, UK.
Ingredients:
10 oz Pulp-Free Orange Juice
3 oz Pulp-Free Pineapple Juice
3 oz Pulp-Free Pear Juice
1 oz Pulp-Free Cherry Juice
1/2 slice Orange
Ice Cubes
Straw
2 Chilled Glasses
If you have a blender or juicer, then this drink could be made up ahead of time at home before going camping. You can also use canned, frozen, or bottled juices as well. Mix all of the juices together in one of the chilled glasses without any ice. Put ice cubes in the other glass and pour the juice mix over them. Garnish with the 1/2 orange slice and straw. All that's left to do is find some nice quiet shade under a tree and have some quiet thoughts...
Hot Chocolate With Maple Syrup
Submitted by: Danielle Cassone, CT. (she's 3)
Ingredients:
1 tbsp Baking Cocoa
1/4 c Water
1 tbsp Butter
4 c Milk
1 tsp Maple Syrup
1 tsp Vanilla Extract
Mini Marshmallows
In a heavy saucepan combine the water and cocoa. Bring to a slow boil. Add the butter, milk, maple syrup, and vanilla extract to the saucepan. Remove the saucepan from the heat as soon as the butter is melted - make sure you don't scorch the milk as it is easy to do. Pour into mugs and garnish with the mini-marshmallows. This is really good when served with plain cake doughnuts on the side for dunking.
Coffee Egg-Nog
Submitted by: Karen Skut, CT.
Ingredients:
3 Eggs
1/2 c. Sugar
3 c. Very Strong Coffee (Cold)
2 c. Milk
1 c. Heavy Cream
Beat egg yolks & 2 egg whites with the sugar. Add milk, heavy cream, & coffee. Refrigerate until cold. Beat remaining egg white until stiff & drop a spoonful on top for garnish.
Spiced Iced Coffee
Submitted by: Ms. Piggy, KY.
Ingredients:
4 c Warm Water
1/2 c Granulated Sugar
3 tbsp Instant Coffee Grounds
1/4 tsp Ground Cinnamon
1/8 tsp Ground Allspice
1/2 c Heavy Whipping Cream
4 c Ice Cubes
Combine water, sugar, coffee grounds, cinnamon and allspice in medium pitcher. FILL 4 glasses with ice. Pour coffee mixture over ice; top each serving with 2 tablespoons cream.
More Biker's Camping Recipes!! Man there's a lot going on at these camping events!!
Egg in a Frame
Submitted by: John Lombardi, CT.
Ingredients:
Piece of Bread
1 Egg
Dab of Butter
Put butter in a skillet, tear out a ring in the bread (to make a hole for the egg). Crack open the egg and place it in the center of the bread. Grill both sides - flip over with a spatula as necessary. Yummmmmm......
Donna's Emergency Sausage
Submitted by: Liz Rose, CT.
Ingredients:
1 lb. ground meat (Your choice!)
1 tsp. salt
1 tsp. pepper
1 Tbsp. non-fat dry milk (for extra lean meat, as a binder)
Simply mix the ingredients into the meat, if you can, let it stand in the cooler overnight to better let the spices blend into the meat, or you can form patties and cook immediately. This by all means is not a hard set recipe. For a more Southern taste, add some peppers (seeded and finely diced) to the mix. For a more Northern taste, add some Maple in and brown sugar. For a Mediterranean flair add some Italian spices. Whatever you're taste, have some fun with it and be creative! With extra lean meat, adding some powdered dry milk will act as a binder. The beauty of this recipe is that you can use any kind of ground meat. It doesn't have to be pork.
Sunrise Breakfast Buffet
Submitted by: Reata Meece, FL.
Ingredients:
12 Eggs
4 cups Shredded Potato
1/8 cup Chopped Tomato
1/8 cup Chopped Green Onion
1/8 cup Chopped Green Pepper
2 tbsp Chopped Pimento (optional - use according to your taste)
2 tbsp Chopped Hot Pepper (optional - use according to your taste)
1 lb Pork Sausage
1 pkg Sausage Gravy Mix
1 pkg Shredded Colby
Water
Cook sausage over hot coals in a heavy skillet until done. Separate fat and sausage, retaining sausage for later. Combine potato, tomato, green onion, and green pepper in the skillet using the sausage fat to saute' with (cook until tender). Add the sausage to the skillet. Add the package of sausage gravy mix to the skillet and stir until the powder is dissolved (adding water as needed). Once the gravy mix is dissolved, add the eggs and stir. This is supposes to look like a chopped up omelet. When the egg is almost done, sprinkle shredded cheese, pimento, and hot pepper over the top. Allow the cheese to melt. Serve with some sort of bread on the side (i.e. bagel, texas toast, dinner roll, etc...)
May's Apple Toast
Submitted by: Donna May, GA.
Ingredients:
6 Tart Apples (peeled, cored, and sliced)
3 Bread Slices
6 tbsp Butter
1/3 c Powdered Sugar
2 tbsp Water
2 tbsp Granulated Sugar
1/4 tsp Cinnamon
Place heavy saucepan on hot coals. Melt 2 tbsp butter in saucepan. Add apple slices, powdered sugar, and water to saucepan. Toss lightly while cooking quickly until apples are barely tender. Place a skillet on hot coals. Melt the remaining butter in the skillet and fry the bread slices in it until golden brown on both sides. Place the bread slices on a plate and top each one with the apple mixture. Combine the granulated sugar and cinnamon together and sprinkle over the top of the apple toast.
* This recipe can be used in a multitude of ways... as breakfast, an appetizer, a side dish to a main course, a dessert, or even as a late snack around the campfire. Any way you dish it up, this recipe is fantastic as adults and kids both like it.
Bacon and Eggs in a Bag
Submitted by: Frankie Gills, OH.
Ingredients per person!
2 thick pieces of bacon
1 egg
paper bag's
stick
Cut both the bacon pieces in two. Lay the slices at the bottom of the bag so that all of it is covered. Crack the egg onto the bacon pieces. Roll the bag down three times. Push the stick through the bag so that the bag is hanging from the stick. Hold the stick over the fire for about 10-15 minutes. The bacon inside will protect the bag and help cook your meal.
Iron Horse Omelet
Submitted by: Jimmy G, Ill.
Ingredients:
1lb ground sausage
1 chopped onion
1 bag frozen hash browns
6 eggs
1 - 16 oz pkg. cheese
Salt and pepper to taste
Brown sausage and onion in dutch oven over campfire. Stir in hash browns, then add eggs one at a time and stir until well mixed. Add salt and pepper. Cover with cheese. Place lid on dutch oven and cook 10-15 minutes until done.
Bacon & Hash Brown Casserole
Submitted by: Ray J, OH.
Ingredients:
1 lb. Bacon (cut strips in half)
1 Small Onion (chopped)
1 Small Green Pepper (chopped)
8 oz. Sharp Cheddar Cheese (shredded)
1 can Cream of Celery Soup
In a large heavy frying pan, fry the bacon until crisp. Add the onion, green pepper, and hash browns and continue to fry until the has browns are fully cooked (adding a little bit of cooking oil if needed to keep from burning). Then add the soup and cheese and let it continue to cook until the cheese is melted.
You came right back now!! There's even more awesome , different Biker's Camping recipes!!
Chef FatBoy!
Labels: Save Food Money
Hey FatBoy! What's Cooking?
Greetings and welcome back for more Biker's camping recipes!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
We had so many recipes to check out and get posted so, hang in there!! More is coming!
Hey! If you have a favorite camping recipes, send it in, we'll get it posted here and in my other columns!! It's amazing the different types of food Bikers make at the camp grounds!! We've seen whole roast being done and some really amazing food dishes being prepared, what away to go!! We hope you enjoy these recipes!! We're getting a better insight ourselves!!
Many thanks to all!!
Ride Safe and Always EAT WELL!!
Chef FatBoy
Grilled Beer Hamburgers
Submitted by: thebear66, TN.
The Patties
2 pounds ground beef (1/4 lb. Per burger)
Worcestershire sauce (a tsp. or two per patty)
Seasoning salt (Lowry’s is very good)
Shape fresh or completely thawed meat into patty shapes. Press down in the middle with your thumbs to thin them a bit in the center, as burgers shrink a bit and plump up in the middle. Splash on the Worcestershire sauce and seasoning salt. A little pepper is also tasty, though some people like pepper and some do not.
The Beer Sauce:
1/2 can beer (your favorite)
3 TBS steak sauce (the thick type like Heinz)
1 TBS sugar
1/3 cup ketchup
1 TBS mustard
1/2 tsp seasoning salt (same as used in the meat)
Stir all the sauce ingredients up in a sauce pan and then heat on low until you have a nice blend that is thickened and looks like slathering sauce.
Grilled Onion Burgers
Submitted by: Kathy Bitterman, CT.
you’ll need:
2 pounds of ground beef (80/20 or 70/30 – lean to fat ratio)
1 pack of dry onion soup mix
4 TBS Worcestershire sauce
Use fresh ground beef or make sure the meat is completely thawed. If the meat is somewhat frozen or thawed in the microwave, it doesn’t want to hold together as well on the grill.
Sprinkle the onion soup and Worcestershire sauce on the meat and mix it in. This works best using your hands. You’re going to have to touch the meat later anyway.
Divide the meat mixture in half, half again and so on until you have eight burgers. These will be quarter pound burgers and fit well on small buns. If you use big buns, then shape out for six burgers rather than eight. Grill over medium heat until done. The time varies, but it usually takes me twenty minutes to do burgers when the grill is going steady.
Pineapple Juice Hamburger Marinade
Submitted by: Julie Robart, NC.
Ingredients:
Juice from 1 can of pineapple rings
½ cup Italian dressing (oily type—zesty is best)
1 T honey
1 tsp cinnamon
dash of seasoning salt and pepper (not a lot)
Directions: Mix all ingredients and pour over raw burgers. Let the hamburgers sit an hour or more or even overnight in the refrigerator. Cover the burgers while marinating to hold in the moisture and tastes (and to keep the bugs out). Also, put the pineapple rings in a zip lock bag or Tupperware container, so the rings do not dry out.
Grill the burgers as you would normally grill.
Pop the pineapple rings on the grill right before the burgers come off. They only need to cook a few minutes. You want grill marks. When the pineapple rings have marks, they are hot and ready to top on the hamburgers.
Grilled Tex-Mex Hamburgers
Submitted by: George Tolis, CT.
Ingredients:
2 pounds ground beef
4 TBS finely chopped onion
1 TBS cilantro (fresh is best)
8 TBS salsa (favorite brand or homemade)
1 TBS hot sauce (any hot sauce is fine – go with a family favorite)
8 slices Pepper Jack cheese (or shredded Mexican mixed cheese)
8 buns
Toppings (salsa and other favorites)
Directions: Mix the ground beef, onion, cilantro, salsa and hot sauce. It’s easiest to do the mixing by hand. Shape 8 burgers of equal size. Press the center down a bit, so the burgers do not puff up too much in the center. Heat grill to medium and put burgers on. Cook until the grease runs clear – or until desired doneness. Right before the burgers are done, place slices of Pepper Jack cheese on top of each burger or sprinkle on some Mexican mixed cheese. It only takes a few seconds for the cheese to melt. Serve on buns with salsa and other toppings. For those who love hot food, have some hot sauce to splash on the burgers too. While you’re heating up the grill, put some nacho chips on the grill. Those are delicious and take only seconds to heat up. Everyone enjoys munching on the chips while the burgers are cooking.
Angels On Iron Horses
Submitted by: Phil Vargas, FL.
Ingredients:
1 Pack Hot dogs
12 oz. Uncooked Bacon
American Cheese, sliced
Toothpicks
Campfire Skewers (the kind with LONG handles)
Directions: Split the hot dog without going all the way through. Tear strips of cheese and tuck into the slit. Wrap the entire hot dog with a slice of bacon and fasten with toothpicks. Roast over open flame or hot coals until bacon is crispy-tender and hot dog is heated through.
Phil's Comments:They're even better if you smother them with chili!
Granger's Tin Foil Dinner
Submitted by: Tom "Granger" Mills, NC.
Ingredients:
Hamburger
Carrots
Potato
Onion
Favorite Seasoning
Butter
Directions: You have to go camping for this. You must have a campfire or stove. Take a piece of tin foil and lay it out in front of you. Take a pice of hamburger and lay it down on the tin foil. Take your veggies and surround your meat. Season with any seasoning. Add butter so not to stick. Set over campfire or stove to heat up your meal for about 30-45 min. or until meat is to liking. Take off fire and be careful to not burn ya self. Last but certainly not least, enjoy!
Taz's Camp Roast Beef
Submitted by: Taz & Ms. Piggy, KY.
Ingredients:
1 Large Beef Roast
1/2 Lb. Bacon
1/2 Cup Bourbon
1 Tsp. Garlic Powder
1 Tsp. Celery Salt
1 Tsp. Salt
1/2 Tsp. Black Pepper
Heavy Duty Aluminum Foil
Directions: Tear a piece of foil large enough to hold roast and allow for air space, cup edges to hold liquids. Place the roast on the foil, pour bourbon over the top. Spice as indicated. Drape with bacon. Wrap with foil, leaving air space over the top. If using strong bourbon, light so alcohol burns off. Place on side of low fire. Cook time is about 20 minutes per pound. Works well in standard over at 350°.
Taz'z Comments: This is a Friday Night favorite at our camp! Enjoy!
Chicken in a Bag
Chicken Parts
1 Bottle Italian Salad Dressing
1 Tsp. Pepper
Directions: Throw everything in the bag and put on outdoor grill for 35 min. I usually marinate first in plastic bag. To go with the dish, I use a separate foil bag or heavy duty foil to form bag for the veggies. No clean up and very easy while camping.
Incredible Side Dish
Chunk up a Potato, about 1" chunks
Cut up a Green Bell Pepper in chunks (add the amount you like)
Cut up an Onion in chunks
Add sliced Mushrooms or whole Mushrooms
Add the seasoning you like, (usually I add salt, pepper and garlic)
Add about a tablespoon of Butter or Oleo
Directions: Wrap this all up in the foil. Put the foil packs onto the campfire and soon you will have an incredible tasting side for your meat. My mother does not like mushrooms or peppers so I just leave them out. You can hear when the food is done, sizzle, sizzle, usually about 20-30 minutes depending on the size packets you make.
Campfire French Fries
4 Potatoes, cut into strips
1 - 2 Tbsp. Parmesan Cheese
1 Tbsp. Margarine
2 Tbsp. Bacon Bits
Salt & Pepper
Directions: Place potato strips on a large square of heavy duty foil, dull side out. Sprinkle with salt, pepper and cheese. Shake a bit to coat. Dot with margarine and sprinkle with bacon bits. Seal the foil, leaving a steam vent on top. Grill over hot coals turning several times until potatoes are tender; about 30 - 40 minutes.
Turkey Pot Stickers
8 ounces lean ground turkey
Fresh ginger, peeled and minced
1 bunch cilantro, chopped
4 scallions, chopped
2 to 5 tbsp. red chili pepper paste
Soy sauce
2 tbsp. extra-virgin olive oil
One package wonton wraps
Instructions: At Home: Combine first 6 ingredients in a bowl. Season with soy sauce to taste. Place in a plastic container and freeze.
At Camp: Defrost turkey mixture, if necessary. Lay wonton wraps on a flat surface. Spoon 1 tbsp. of turkey mixture onto center of each wrap; pinch edges closed. Heat olive oil in a nonstick skillet. Place wontons in skillet and saute' until bottoms are golden brown. Add 3 tbsp. of water to skillet, cover and let wontons steam 2 to 3 minutes. Remove wontons from skillet. Serve with soy sauce. Yield: 24 pot stickers.
Cottage Cheese Spread
1 lb Large Curd Cottage Cheese
2 tbsp Caraway Seeds
2 tbsp Chives (finely chopped)
1 tsp Worcestershire Sauce (soy sauce may be substituted)
Light Cream
1 Sliced Mini-Loaf Rye Bread (rye crackers work just as well)
Stuffed Olive Slices (parsley sprigs may be substituted)
Salt
Black Pepper
This should be prepared at least 1 day ahead of time before serving for best results.
Mix the cottage cheese with just enough light cream to make a spreading consistency. Stir in salt, black pepper, caraway seeds, chives, and Worcestershire sauce. Put into a container with a lid that seals real well. When ready to serve, spread evenly on a slice of rye bread and garnish with a slice of stuffed olive.
Healthy Tuna Treats
1 can Tuna (packed in water)
1/2 cup Grated Swiss Cheese
1 Tbsp Chopped Parsley
2 tsp Fresh Lemon Juice
1/2 cup Fat-Free Mayonnaise
Whole Lettuce Leaves
Toothpicks
Mix tuna, cheese, parsley, lemon juice, and fat-free mayonnaise together in a bowl & chill. Lay whole lettuce leaves out flat. Spoon tuna mixture onto the lettuce leaves and roll them up in a jellyroll fashion. Use the toothpicks to keep the treat rolled up. Serve immediately.
Herbed Tortilla Treats
8 oz. Cream Cheese (softened)
2 tbsp Butter (softened)
1 1/2 tbsp Chives (minced)
1/2 tsp Garlic Powder
1/2 tsp Dill Weed
1/8 tsp Thyme (dried)
5 - 6-inch Flour Tortillas
Salt & Pepper To Taste
Toothpicks
In a small mixing bowl, beat the cream cheese and butter together. Add seasonings and mix well. Spread the mix evenly on all 5 flour tortillas. Roll up tightly and wrap with plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices. Insert 1 toothpick into each section. Makes approx. 2 1/2 dozen sections.
Yo! There's More!! Check Back!!
Labels: Biker Recipes
Hey FatBoy! What's Cooking?
Greetings and welcome back!!
Ok! there's been a lot of e-mails asking for Bikers Camping recipes for all of you that camp out at Biker events. So we dug into our saddlebags and found some recipes you may like and those we received from other Bikers that do camp out and make such awesome food delights right at the camp ground!! So, get ready to sit up camp and dig in!
We just wanted to let all of you know about a service tha saves money on your food bill; it's called: angel food ministries. Their website is: www.angelfoodministries.com, please check it out and find a host near you and start saving some money!! Oh yes! The food is awesome!! We tried it and found it to be a real savings!! Please if you hear of any other services like this let us know so we can pass it along to others that can use this service and save money!!
God Bless and keep those e-mails coming!!
Chef FatBoy
JUICY GRILLED HAMBURGERS
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.
GRILLED HAMBURGERS WITH SOUR CREAM AND
HERBS
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours.
Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
GRILLED HAMBURGER PATTIES
1 lb. ground meat (to make 4 patties)
1/2 tsp. dried onion
1/2 tsp. garlic
Pepper as per taste
Knead onion, garlic and pepper into meat to mix thoroughly. Divide into portions, make patties (i.e. 1/4 pound or 1/2 pound each). Grill on fairly hot grill.
STUFFED GRILLED HAMBURGERS
1 lb. lean ground beef
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
STUFFING:
Grated cheese
Diced chili peppers
Butter with pinch of herbs
Cooked, crumbled bacon
Crushed pineapple
Chopped bell pepper
Bean sprouts
Combine ground beef with salt and pepper. Shape into 8 patties. Place desired stuffing mixture on four patties. Top with remaining patties. Seal edges by pressing together. Grill over hot coals.
BBQ BEEF IN FOIL
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
TOMATO BARBECUE SAUCE:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes.
For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
SAUCY FOILED FILLETS
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BARBECUE STEAK IN FOIL
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.
Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
SAUSAGE SPICY KABOBS
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms New potatoes (tenderize in boiling water 3-5 minutes)
Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
SWEET AND SOUR SAUSAGE KABOBS
1 to 1 1/2 lbs. Hillshire Farm smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
GRILLED TURKEY BURGERS
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns
Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.
There's more to come so check back!! Love YA!
Ok! there's been a lot of e-mails asking for Bikers Camping recipes for all of you that camp out at Biker events. So we dug into our saddlebags and found some recipes you may like and those we received from other Bikers that do camp out and make such awesome food delights right at the camp ground!! So, get ready to sit up camp and dig in!
We just wanted to let all of you know about a service tha saves money on your food bill; it's called: angel food ministries. Their website is: www.angelfoodministries.com, please check it out and find a host near you and start saving some money!! Oh yes! The food is awesome!! We tried it and found it to be a real savings!! Please if you hear of any other services like this let us know so we can pass it along to others that can use this service and save money!!
God Bless and keep those e-mails coming!!
Chef FatBoy
JUICY GRILLED HAMBURGERS
1 lb. lean ground beef
3 tbsp. chopped onions
3 tbsp. catsup
1 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
Dash of Tabasco sauce
Mix all ingredients together well and place covered mixture in the refrigerator for several hour to marinate, before grilling. Form hamburger patties in a dish with vertical sides to eliminate a thin dried edge when cooked.
GRILLED HAMBURGERS WITH SOUR CREAM AND
HERBS
2 2/3 lb. lean ground beef
1/4 c. sour cream
1 tbsp. minced fresh thyme or 1 tsp. dried, crumbled
1 tbsp. minced fresh parsley
1 tsp. minced fresh rosemary or 1/4 tsp. dried, crumbled
3/4 tsp. pepper
8 hamburger buns
Thoroughly combine first 6 ingredients in medium bowl. Shape beef mixture into eight 1 inch thick patties. Cover and chill at least 1 hour and up to 8 hours.
Prepare barbecue (medium-high heat). Place burgers on grill. Cover grill and cook burgers 4 minutes. Turn burgers. Cover grill and cook burgers to desired doneness, about 4 minutes for medium-rare.
GRILLED HAMBURGER PATTIES
1 lb. ground meat (to make 4 patties)
1/2 tsp. dried onion
1/2 tsp. garlic
Pepper as per taste
Knead onion, garlic and pepper into meat to mix thoroughly. Divide into portions, make patties (i.e. 1/4 pound or 1/2 pound each). Grill on fairly hot grill.
STUFFED GRILLED HAMBURGERS
1 lb. lean ground beef
1 tsp. seasoned salt
1/2 tsp. seasoned pepper
STUFFING:
Grated cheese
Diced chili peppers
Butter with pinch of herbs
Cooked, crumbled bacon
Crushed pineapple
Chopped bell pepper
Bean sprouts
Combine ground beef with salt and pepper. Shape into 8 patties. Place desired stuffing mixture on four patties. Top with remaining patties. Seal edges by pressing together. Grill over hot coals.
BBQ BEEF IN FOIL
2 lbs. round steak or boneless chuck
Olive oil
4 med. onions, quartered
4 med. carrots
TOMATO BARBECUE SAUCE:
1/2 sm. onion, finely chopped
1 clove garlic, crushed
2/3 c. ketchup
2 tbsp. wine vinegar
2 tbsp. olive oil
1 tsp. Worcestershire sauce
Brush meat on both sides with oil and grill until well browned on both sides. Place meat on double sheet of tinfoil big enough to fold over meat. Add onions and carrots and coat with sauce. Fold foil over roast and cook on hot coals; grill 45 minutes.
For sauce, combine all ingredients in a screw top jar. Cover and shake vigorously until blended well. Allow to stand in refrigerator several hours before use for best flavor.
SAUCY FOILED FILLETS
2 lbs. fish fillets or steaks
Salt and pepper to taste
1 sm. green pepper, diced
1 sm. onion, sliced
1 1/2 c. barbecue sauce, ketchup or tomato sauce
2 tbsp. butter
6 tbsp. grated Parmesan cheese
Divide fish into 6 equal portions. Place each portion on a square piece of aluminum foil; season with salt and pepper. Top each with green pepper, onion, and about 3 tablespoons barbecue sauce. Dot with butter and sprinkle each with 1 tablespoon Parmesan cheese. Seal each packet securely. Place foil packets on a cookie sheet and bake at 350 degrees for 20 minutes or until fish flakes easily. Serves 6.
BARBECUE STEAK IN FOIL
8-10 oz. Sirloin tip steak (per serving)
2 tablespoons Kraft Classic Barbecue Sauce
1 onion, chopped
1 clove garlic, minced
1/2 green pepper, seeded, chopped
1 tablespoon butter or olive oil
2 18 inch squares heavy duty foil
salt, pepper and garlic powder
Cut the sirloin tip steak into 1 inch cubes. Season with salt, pepper and garlic powder. Place steak cubes in center of foil (shiny side of foil facing inward) and cover with remaining ingredients. Wrap up into a foil packet or envelope, with seam facing up and with a secure, double fold to retain juices within the packet. Place over sizzling hot coals and cook for an hour or less, according to desired doneness.
Serve with buttered and grilled bulky rolls. Optional: add a few cubes of your favorite (melting) cheese to the packet. Fresh mushrooms and a few spoonfuls of condensed mushroom soup make another nice variation.
SAUSAGE SPICY KABOBS
1 to 1 1/2 lbs. smoked sausage, sliced 1-inch thick
1 (8 oz.) bottle Italian salad dressing
One or more of the following vegetables: Cherry tomatoes Zucchini Fresh mushrooms New potatoes (tenderize in boiling water 3-5 minutes)
Build skewers alternating sausage and vegetables. Dip kabobs into salad dressing. Grill or broil 4 minutes each side, basting frequently with remaining salad dressing.
SWEET AND SOUR SAUSAGE KABOBS
1 to 1 1/2 lbs. Hillshire Farm smoked sausage links, any variety, cut into bite-size pieces
1/3 c. honey
1/4 c. spicy brown mustard
1/4 c. vegetable oil
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. ground ginger
2 med. bell peppers, cut into bite-size pieces (1 red, 1 green)
8 pearl onions (or small onion wedges)
8 mushroom caps
1 med. zucchini, cut into 1-inch pieces
Prepare marinade by combining honey, mustard, oil, soy sauce, garlic, and ginger. Blend thoroughly. Add Hillshire Farm links and vegetable pieces and stir. Marinate 1 hour or more, stirring occasionally. Assemble skewers by alternating sausage and vegetables as desired. Grill or broil 4 minutes on each side, basting with marinade, if desired. Save marinade to dip food in.
GRILLED TURKEY BURGERS
1 lb. ground turkey
1/4 c. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. dried basil
1/8 tsp. dried thyme
1/8 tsp. rubbed sage
Vegetable cooking spray
Hamburger buns
Combine first 8 ingredients; shape into four 4 inch patties. Coat grill rack with cooking spray. Place on grill over medium hot coals. Place patties on rack and cook 8 minutes on each side or until done. Serve on buns.
There's more to come so check back!! Love YA!
Labels: Biker Recipes
Friday, February 06, 2009
Hey FatBoy! What's new? Angel Food Ministries Update!
Ok Folks!!
We checked out Angel Food Ministries! So far they look good, the prices on their Monthly food packages look good!! They base the Monthly Package on a family of 4 for 1 week; $30.00!! It's a complete package, Breakfast, Lunch and Diner!! Plus they offer additional fruit and veggie packages too! Well, now we have to find a location close to us, make contact and then order!! Angel Food Ministries offers to many of us IE. Elderly, folks on limited income and many other who need or want to reduce their food cost's. As far as I can find out they do not have any income restrictions? They even take food stamps!! So please check them out you may find another way to reduce your living expenses!
If anyone else finds or hears about another offering like this, please let us know so we can inform other folks in need!!
God Bless and Ride safe and Always EAT WELL!!
Chef FatBoy
We checked out Angel Food Ministries! So far they look good, the prices on their Monthly food packages look good!! They base the Monthly Package on a family of 4 for 1 week; $30.00!! It's a complete package, Breakfast, Lunch and Diner!! Plus they offer additional fruit and veggie packages too! Well, now we have to find a location close to us, make contact and then order!! Angel Food Ministries offers to many of us IE. Elderly, folks on limited income and many other who need or want to reduce their food cost's. As far as I can find out they do not have any income restrictions? They even take food stamps!! So please check them out you may find another way to reduce your living expenses!
If anyone else finds or hears about another offering like this, please let us know so we can inform other folks in need!!
God Bless and Ride safe and Always EAT WELL!!
Chef FatBoy
Labels: Save Money
Hey FatBoy! What's Cooking? Where's the BEEF!
Ok!
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
Folks want a few Beef recipes, so here's a few to satisfy those who want some Beef recipes! I am still a Pork man myself, but I do love all kinds of tasty delights, so here's your Beef recipes!! Enjoy them if you want more let me know!!
Oh! I received an e-mail on a website that everyone should check out its for buying meat and produce at a very low price and from what I am hearing from folks that buy here is the food is outstanding and you can save a lot of money!! The website is called: angelfoodministries.com. I can tell you, we are going to check them out!!
Ride safe and Always EAT WELL!!
Chef FatBoy
Barbecued Roast
Submitted by: kwnowles, VA.
Ingredients:
1- 3 to 4 pound boneless roast of your choice, 2 to 3 inches thick
4 cloves garlic, minced
1/4 cup olive oil
1 teaspoon dried whole rosemary, crushed
2 teaspoons soy sauce
1/2 teaspoon dry mustard
1/4 cup red wine vinegar
1/2 cup sherry (optional)
2 tablespoons catsup
1 1/2 teaspoons commercial steak sauce
1/2 teaspoon Worcestershire (or similar) sauce
Directions: Place roast in a large shallow container. Sauté' garlic in olive oil in a small skillet; add crushed rosemary, soy sauce, and dry mustard, stirring well. Remove from heat, and stir in red wine vinegar and sherry, if desired; pour over roast. Cover and refrigerate at least 8 hours, turning roast occasionally. Remove roast from marinade, reserving marinade. Add catchup, steak sauce, and Worcestershire sauce to marinade, stirring well; baste roast with sauce. Insert thermometer into thickest part of roast,making sure it does not touch fat. Grill over hot coals 40 minutes or until thermometer registers 140 degrees (rare), 160 degrees (medium), 170 degrees (well done). Turn roast and baste frequently with sauce. Let stand 10 to 15 minutes before slicing. Yield: 6 to 8 servings
Saucy Stove Top Barbecue
Submitted by: rurdy4me, DE.
Ingredients:
1 (1 1/2 to 2 pound) chuck roast
1 large onion, chopped
1 (10 1/2 ounce) can consomme' undiluted
1 (8 ounce) can tomato sauce
1 cup catsup
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup chili sauce
1/4 cup orange marmalade
2 tablespoons chopped fresh parsley
2 tablespoons frozen orange juice concentrate, thawed and undiluted
1 tablespoon Worcestershire sauce
2 teaspoons paprika
2 teaspoon chili powder
1/4 teaspoon dried whole oregano
1/4 teaspoon garlic salt
Dash of hot sauce
Directions: Place roast in a Dutch oven; add water to cover roast, and bring to a boil. Cover, reduce heat, and simmer 1 hour. Uncover and cook over low heat an additional hour or until roast is tender. Drain off liquid. Remove and discard all fat and bone from roast; coarsely chop meat, and set aside. Combine remaining ingredients in Dutch oven, stirring well; bring to a boil. Stir in meat. Reduce heat, and simmer, uncovered, 1 to 1 1/2 hours, stirring occasionally. Makes: 6 servings
Barbecued Rib Roast
Submitted by: 1foxylady2, PA.
Ingredients:
2 tablespoons lemon-pepper seasoning, divided
1 (6 to 8 pound) boneless beef rib roast
Marinade (recipe follows)
Mesquite or oak chips
Savory Barbecue Sauce (recipe follows)
Additional lemon-pepper seasoning
Marinade:
3 1/2 cups water
1 1/2 cups Burgundy or other dry red wine
3/4 cup red wine vinegar
1 small onion, sliced
1 stalk celery, chopped
2 clove garlic, crushed
Directions: Combine all ingredients, stirring marinade well. Yield: 6 cups
Savory Barbecue Sauce:
2 cups reserved marinade
2 cups beer
1 cup vegetable oil
1/4 cup plus 2 tablespoons seasoning blend
Directions: Combine all ingredients, stirring sauce well. Yield: 5 cups
Roast Directions: Rub 1 tablespoon lemon-pepper seasoning over surface of roast. Place roast in a large shallow container; pour marinade over roast. Cover and refrigerate 6 hours, turning roast occasionally. Soak mesquite chips in water to cover for at least 1 hour. Drain and set aside. Remove roast from marinade, reserving 2 cups marinade for use in Savory Barbecue Sauce. Rub remaining 1 tablespoon lemon-pepper seasoning over surface of roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat. Set roast aside. Prepare fire in a covered grill; let burn until coals are gray. Rake coals to one end of grill; place wood chips over hot coals. Place roast opposite end; cover with lid. Grill over indirect heat 2 1/2 to 3 hours or until thermometer registers 140 degrees (rare). Baste every hour with Savory Barbecue. Sprinkle roast with additional lemon-pepper seasoning. Let stand 10 to 15 minutes before slicing. Serve with remaining sauce. Makes: 12 to 16 servings
Grilled Brisket with Panhandle Barbecue Sauce
Submitted by: Ray Konopka, Plam Coast, FL.
Ingredients:
1 (4 to 5 pound) beef brisket
1 tablespoon garlic salt
1 1/2 teaspoons coarsely ground pepper
Panhandle Barbeque Sauce (recipe to follow)
Panhandle Barbecue Sauce:
1 (28 ounce) bottle catsup
1 cup firmly packed brown sugar
1/2 cup butter or margarine
3 tablespoons lemon juice
2 tablespoons liquid smoke
2 tablespoons Worcestershire sauce
Directions: Combine all ingredients in a large saucepan, stirring well; bring to a boil. Reduce heat, and simmer sauce, uncovered, 30 minutes, stirring occasionally. Yield: about 3 1/2 cups
Brisket Directions: Sprinkle brisket with garlic salt and pepper. Wrap brisket in heavy-duty aluminum foil. Prepare fire in a covered grill. Place brisket on grill. Cover with lid, and open vent. Grill over low coals 2 hours or until very tender. To serve, diagonally slice brisket across grain into thin slices. Serve with Panhandle Barbecue Sauce. Makes: 12 servings
Saucy Oven Barbecued Steak
Submitted by: Tony Ierna, CT.
Ingredients:
2 pounds boneless beef sirloin steak
1 tablespoon vegetable oil
3/4 cup catsup
1/2 cup water
1/2 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
Directions: Cut steak into serving-size pieces. Heat 1 tablespoon vegetable oil in a large heavy skillet; add steak, and brown evenly on both sides. Transfer steak to a 2 quart shallow baking dish. Combine remaining ingredients, stirring well; pour over steak. Cover and bake at 325 degrees for 1 1/2 hours or until tender. Makes: 6 to 8 servings
Barbecued Beef Short Ribs
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
1 tablespoon butter or margarine
1 1/3 cup chopped onions
1 tablespoon plus 1 teaspoon all purpose flour
1 cup apple cider or apple juice
3 tablespoons sweet pickle relish
1 tablespoon catsup
1/4 teaspoon salt
1/4 teaspoon dried whole basil
1/8 teaspoon ground allspice
Dash of ground cloves
4 pounds beef short ribs
Directions: Melt butter in a medium saucepan over low heat; add chopped onions, and sauté' until onion is tender. Add flour, stirring well. Cook 1 minute, stirring constantly. Gradually add apple cider, and cook over medium heat, stirring constantly, until mixture thickens. Stir in remaining ingredients except ribs. Remove sauce from heat, and set aside. Cut ribs into serving size pieces, and grill over low coals 1 hour and 10 minutes. Baste ribs with sauce, and grill an additional 20 minutes or until desired degree of doneness. Turn and baste frequently with sauce. Serve ribs with remaining sauce.
Makes: 4 servings
Dessert from Melody!!
Rich Chocolate Cheesecake
Ingredients:
1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
Filling:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
Topping:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds
Directions: In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set. Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.
Helen's Rum Cake
Submitted by: Helen Booth, Lights of Manchester, UK.
Ingredients
115g raisins
115g pitted prunes
55g sultanas
55g currants
300ml dark rum
225ml port
115g butter or margarine
115g demerara sugar
3 eggs, beaten
140g plain flour, sifted
Half tsp baking powder
Half tsp mixed spice
For the syrup:
55g demerara sugar
For the rum butter:
225g butter
450g granulated sugar
125ml dark rum
A greased, lined 20cm/ 8 in cake tin
Directions: Heat the oven to 150 deg C, 300 deg F, Gas Mark 2. Put all the dried fruit in a saucepan. Pour over the rum and port, and bring to the boil. Simmer for about 15-20 minutes before removing from the heat and allowing to cool and soak for several hours, preferably overnight. After soaking place the fruit and the alcohol into a food processor and pulse the mixture once or twice to make a coarse puree. Pour the sugar into a small saucepan with enough water to just cover it. Gently heat and bring to the boil while stirring to dissolve the sugar. Simmer until the syrup caramelizes, turning golden brown in color. Put to one side. Cream together the butter and Demerara sugar in a large mixing bowl. Add the beaten eggs one at a time, while gently beating. Fold in the flour, baking powder and mixed spice. Add the processed fruit mixture and the syrup. Transfer the mixture into a greased, lined 20cm/ 8 in cake tin and bake in the oven for about 1 hour. Check the cake after 45 minutes. If the top of the cake is getting too brown, reduce the oven temperature to 140°C/Gas Mark 1. The cake is ready when a skewer or stick inserted into the centre comes out clean. Cool on a wire rack when cooked. Meanwhile, make the rum butter by creaming together the butter with the sugar then gradually mix in the rum. Cover and chill until firm. When cool, serve the cake with scoops of rum butter.
Sammie’s Cookies
Submitted by Sammie Kerns, SC.
Ingredients:
1/2 pound butter
1 c. sugar
2 c. all-purpose flour
2 egg yolks
1/2 c. raspberry jam
1 c. walnuts, chopped (reserve some for top of cookies)
Directions: Cream butter, adding sugar gradually until light and fluffy. Add egg yolks, one at a time, blending well after each. Slowly add flour, and fold in chopped nuts. Spread half of dough into a greased 8x8 pan. Cover bottom cookie layer with raspberry jam and then spread remaining dough on top. Sprinkle with reserved nuts. Bake for 1 hour at 325 degrees. Cool. Cut into bars or squares.
Cranberry Pound Cake
Ingredients:
1 cup chopped pecans
1 1/2 cups cranberries
2 cups granulated sugar
1 cup margarine or butter
5 large eggs
1/4 cup sour cream
1/4 cup orange juice
2 teaspoons vanilla extract
1 teaspoon grated orange peel
2 1/4 cups all-purpose flour
1/2 teaspoon salt
Powdered sugar
Directions: Preheat oven to 350°F. Butter and flour a Bundt cake pan. Coarsely chop cranberries. Beat sugar and margarine until light and fluffy. Beat in eggs one at a time,and then beat in sour cream, orange juice, vanilla, and orange peel. Sift flour and salt together. With mixer on low speed, add dry ingredients to egg mixture and stop when all has been added. Mix by hand until just combined. Fold in pecans and cranberries. Pour batter into Bundt pan, tapping pans on counter to release any air bubbles. Bake about 45 minutes. Cool in pan for 10 minutes and then turn out onto wire rack and cool completely. Dust cake lightly with powdered sugar. Garnish with a few fresh cranberries. Makes 12 servings.
Hey FatBoy! What's Cooking? More Pork Fat?
Greetings Everyone!!
Well, as the Senate still debates on what to do about a stimulus package, here we don't have a need to debate anything, just get ready to sit down and HOG out! So, check out these awesome Biker food recipes and watch all the drama on your TV. At least your belly will be full!! Have a great day!!
Remember to Ride safe and Always EAT WELL!!
Chef FatBoy
Dakota's Texas Style Chili
Submitted by: Djennings, OK.
Ingredients:
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
Directions: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
My EVO Pork Chops
Submitted by: rexdevo, NC.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Kielbasa Apple Kabobs
Submitted by: tinysfatboy, NC.
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Directions: In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.
Tony’s Pork Side Ribs
Submitted by: saint52, CT.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Grilled Italian Sausage Sandwiches
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 package (4 - 5 link) hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
Directions: Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Ok! Dessert's from Melody!!
Almond Pound Cake with Raspberry filling
Ingredients:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, at room temperature
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, (don’t use margarine), at room temperature
1 cup raspberry preserves
Directions: Position rack in lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla extract and whisk briefly, as if to make scrambled eggs. Place the almond paste in a work bowl of a large heavy-duty mixer. Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides. Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes. With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more. Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now. Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour. Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center. Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking. Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling. When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the
length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cut-out V on the cake bottom with raspberry preserves, and replace V-shaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. Servings: 10.
Corn Meal Fruit Cake
Submitted by: Jenny Curtis, KY.
Ingredients:
Fruit:
6 cups sliced ripe pears (about 6 medium)
1/3 cup water
1/4 cup almond flavored liqueur OR 1/2 cup water + 1/4 teaspoon almond extract
1/4 cup sugar
1 teaspoon cornstarch
Topping:
1/4 cup Quaker or Aunt Jemima Corn Meal
1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 cup butter
1 egg, slightly beaten
2 tablespoons milk
1 tablespoon sugar
Directions: Heat oven to 425°F. In a large bowl, combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into an 8-inch square glass baking dish. Bake 10 minutes. In a medium bowl, combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; using a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into cornmeal mixture until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired. 9 servings.
Grandma Dora’s Cake
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Grandma Coffey’s Apricot Cream Fried Pies
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Have a Great Day!
Well, as the Senate still debates on what to do about a stimulus package, here we don't have a need to debate anything, just get ready to sit down and HOG out! So, check out these awesome Biker food recipes and watch all the drama on your TV. At least your belly will be full!! Have a great day!!
Remember to Ride safe and Always EAT WELL!!
Chef FatBoy
Dakota's Texas Style Chili
Submitted by: Djennings, OK.
Ingredients:
4 slices bacon, chopped
2 onions, chopped
8 cloves garlic, chopped
2 teaspoons dried oregano
1 teaspoon cayenne pepper
3 tablespoons paprika
1/3 cup chili powder
1 tablespoon cumin
4 pounds boneless beef chuck or rump, cut into 1/2-inch cubes
4 3/4 cups water
1 (12 fluid ounce) can beer
4 canned Chipotle peppers in adobo sauce, seeded and minced
2 tablespoons cornmeal
Directions: In a heavy pot or Dutch oven, cook bacon over medium heat until crispy, stirring occasionally. Drain off excess grease, leaving enough to coat the bottom of the pan. Add onions and garlic; cook and stir until the onions are tender. Season with oregano, cayenne pepper, paprika, chili powder and cumin. Cook and stir for about 30 seconds to toast the spices. Add the beef, water, beer, and chipotle peppers; bring to a boil. Reduce heat to low and simmer, uncovered, until beef is tender, 2 1/2 to 3 hours.
My EVO Pork Chops
Submitted by: rexdevo, NC.
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Kielbasa Apple Kabobs
Submitted by: tinysfatboy, NC.
Ingredients:
1/4 cup sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces
Directions: In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.
Tony’s Pork Side Ribs
Submitted by: saint52, CT.
Ingredients:
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Grilled Italian Sausage Sandwiches
Submitted by: Capt’n Crusty, FL.
Ingredients:
1 package (4 - 5 link) hot Italian sausage
1 red bell pepper, halved and seeded
1 small onion, peeled and cut in half crosswise
2 teaspoons olive oil
Salt and pepper to taste
1 tablespoon olive oil
4 (6 inch) sandwich rolls, split and toasted
Directions: Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat. Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil. Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill. Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.
Ok! Dessert's from Melody!!
Almond Pound Cake with Raspberry filling
Ingredients:
3/4 cup sifted cake flour
1/2 teaspoon baking powder
1/8 teaspoon salt
5 large eggs, at room temperature
1 teaspoon vanilla extract
7 ounces (3/4 cup) almond paste, at room temperature
1 cup granulated sugar
8 ounces (2 sticks) unsalted butter, (don’t use margarine), at room temperature
1 cup raspberry preserves
Directions: Position rack in lower third of oven. Heat oven to 350 degrees F. Grease and lightly flour a 9 x 5 x 3-inch loaf pan. Combine flour, baking powder and salt. Sift onto sheet of waxed paper. Set aside. Crack eggs into a small bowl. Add the vanilla extract and whisk briefly, as if to make scrambled eggs. Place the almond paste in a work bowl of a large heavy-duty mixer. Using low speed and a flat paddle, break up the almond paste, mixing for 30 seconds. Maintaining the same speed, add sugar. Continue beating on low speed, adding the butter 1 tablespoon at a time. Stop machine after all of the butter has been added, and scrape down the sides. Increase the speed to medium and cream butter, almond paste and sugar together until mixture is light in color and fluffy, about 4 minutes. With the mixer still on medium speed, add the eggs, beginning a tablespoon at a time and beating until the eggs disappear before adding more. Continue to beat until the mixture appears very fluffy, velvety and white and has increased in volume. Stop beating the batter now. Using a rubber spatula, add about half of the flour mixture, scraping sides of bowl and mixing well before adding the remaining flour. Pour batter into the prepared pan and use the spatula to ease the batter a little higher on the sides than in the center. Bake in preheated oven for 50 to 55 minutes, or until toothpick inserted in center comes out clean. It is normal for pound cake to crack along their tops while baking. Let the cake cool on a rack for 10 minutes. Tip the cake out of the pan, using a thin-bladed knife or spatula to help free it if necessary, and rest right side up on a rack to continue cooling. When the cake is completely cool, use a long, serrated knife to trim the top of the cake to make it level, if necessary. Cut a V-shaped portion out along the
length of the cake. Set both pieces aside. Heat raspberry preserves in a small heavy saucepan over low heat until they liquefy, then push the preserves through a sieve to remove the seeds, if desired. Spread the sloping sides of the cut-out V on the cake bottom with raspberry preserves, and replace V-shaped piece. Wrap in plastic wrap and store at room temperature if serving within 24 hours. Servings: 10.
Corn Meal Fruit Cake
Submitted by: Jenny Curtis, KY.
Ingredients:
Fruit:
6 cups sliced ripe pears (about 6 medium)
1/3 cup water
1/4 cup almond flavored liqueur OR 1/2 cup water + 1/4 teaspoon almond extract
1/4 cup sugar
1 teaspoon cornstarch
Topping:
1/4 cup Quaker or Aunt Jemima Corn Meal
1/4 cups all-purpose flour
1/4 cup sugar
1/4 cup ground almonds
2 teaspoons baking powder
1/4 teaspoon salt (optional)
1/4 cup butter
1 egg, slightly beaten
2 tablespoons milk
1 tablespoon sugar
Directions: Heat oven to 425°F. In a large bowl, combine pears, water, liqueur, 1/4 cup sugar and cornstarch; mix well. Spoon into an 8-inch square glass baking dish. Bake 10 minutes. In a medium bowl, combine corn meal, flour, 1/4 cup sugar, almonds, baking powder and salt; using a pastry blender or a fork, cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into cornmeal mixture until moistened. Drop by rounded teaspoonfuls onto hot fruit mixture. Sprinkle with 1 tablespoon sugar. Bake 15 to 18 minutes or until golden brown. Serve warm with sweetened whipped cream or vanilla ice cream, if desired. 9 servings.
Grandma Dora’s Cake
Ingredients:
1 (18.25 ounce) package chocolate cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1/4 cup vegetable oil
1 1/2 cups milk
4 eggs
2 cups confectioners' sugar
1/2 cup milk
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
Directions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Grandma Coffey’s Apricot Cream Fried Pies
Makes 1 1/2 dozen.
Ingredients:
1 1/3 cups water
1 (6 ounce) package dried apricots
1/4 cup granulated sugar
2 tablespoons cream cheese
1 (15 ounce) package refrigerated pie crusts
Vegetable oil
Directions: Bring 1 1/3 cups water and apricots to a boil over medium heat. Cook 30 minutes; drain. Mash with a potato masher until smooth. Cool completely. Process sugar and cream cheese in a food processor until smooth. Add apricots; pulse 2 to 3 times or until blended. Roll pie crusts into 12-inch circles; cut each crust into 9 (4-inch) circles. Spoon 2 rounded teaspoonfuls apricot mixture onto half of each pastry circle. Moisten edges with water; fold dough over fruit mixture, pressing edges to seal. Crimp edges with a fork dipped in flour. Pour oil to a depth of 1/2 inch into a large heavy skillet; heat to 350 degrees F. Fry pies, in batches, 2 minutes on each side. NOTE: Pies may be baked on lightly greased baking sheets at 425 degrees F for 12 minutes.
Have a Great Day!
Thursday, February 05, 2009
Hey FatBoy! Political PORK FAT?
Pork Fat!
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
Hey FatBoy! Political PORK FAT?
Hey FatBoy! What's Cooking?
Greetings all you Wild Game Fan's!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
As promise to Rob Holdman here are some Florida Wild Boar recipes!! I try to keep my promises!! A good friend sent me a few Caribbean recipes they received on their vacation last year, I like some of those Dessert recipes for sure!! I hope you do too!
As always! Ride safe and Always EAT WELL!!
Chef FatBoy
Hot & Spicy Florida Boar Ribs
These grilled ribs are basted in a thick, rich barbecue sauce. Remember to grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.
INGREDIENTS:
3 pounds Boar or pork ribs
1 medium onion, chopped
1 can (15 ounces) tomato sauce
2/3 cup cider vinegar
2/3 cup brown sugar
2 tablespoons butter
2 tablespoons chili powder
1 tablespoon prepared mustard
2 to 4 cloves garlic, minced
1/2 teaspoon pepper
Directions: In a large sauce pan, melt butter and saute onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Roast Boar or Pork Loin with Potatoes
This roast Boar / pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra-special meal.
Ingredients:
1 boneless Boar or pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Directions: Rub Boar / pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 11/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes. Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2teaspoon garlic powder, and salt and pepper. Place potatoes around Boar / pork loin; roast an additional 45 to 60 minutes, or until meat registers at least 155° on a thermometer. Cover roast loin with foil and let stand for about 15 minutes before slicing. Serves 8 to 10.
Boar Chops with Poblano-Cilantro Sauce
Ingredients:
6 poblano peppers, roasted, skins & seeds removed
¼ cup cilantro
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon white vinegar
½ cup of water
Cayenne powder, salt, and pepper to taste
4 big Boar chops
olive oil, as needed
1 onion,chopped
6 cloves garlic, chopped
Directions: Puree two of the roasted poblano peppers, cilantro, cumin, coriander, vinegar, water, salt and pepper in a blender. Add additional water if necessary. Brush the chops with olive oil and season with salt, pepper, and cayenne powder. Sear the chops on each side in the oil. Do not fully cook the chops. Remove them as soon as each side is seared and set aside. Roughly chop the remaining poblano peppers and saute with the onion in the same pan you sauteed the chops until the onions start to soften. Add extra oil if necessary. Add garlic and saute one minute more. Return the chops to the pan and add the sauce. Simmer until the chops are cooked. About 3-5 minutes for half inch chops.
Boar Back Ribs with Smoky Pineapple-Mango Sauce
Serves 3 to 4.
Ingredients:
3 to 4 pounds nice Boar back ribs
Dry Rub:
2 tablespoons packed brown sugar
2 teaspoons dried oregano leaves (preferably Mexican oregano)
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
Smoky Pineapple-Mango Sauce:
1/3 cup pineapple juice
1/4 cup vegetable oil
1/4 cup fresh lime juice
3/4 cup chopped fresh mango
2 tablespoons chopped fresh cilantro
1 tablespoon chipotle peppers in adobo sauce
1/2 teaspoon dried oregano leaves (Mexican)
1/4 teaspoon salt
1 clove garlic, minced (1/2 teaspoon)
Directions: In small bowl, stir together rub ingredients; rub onto all surfaces of ribs. Grill ribs over indirect* medium heat (about 350 degrees F.) for 1 hour. Place sauce ingredients in food processor or blender container; process until nearly smooth. Reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for an additional 30 minutes until ribs are tender and meat pulls from the bone. Heat reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Jalapeno Jerk Boar Back Ribs
Serves 4 really hungry people or 8 folks with average appetites.
Advance Preparation:
2 to 3 hours for marinating the ribs
For the Ribs:
4 racks nice Boar back ribs, (6 to 8 pounds total)
1 quart pineapple juice
1 bunch fresh cilantro, washed and coarsely chopped
4 to 8 jalapeno peppers, thinly sliced
Plastic gloves for handling jalapeno peppers
For the Glaze:
2 cups pineapple juice
1/2 cup rice vinegar or cider vinegar
3 tablespoons brown sugar
3 tablespoons butter
1/2 teaspoon freshly ground black pepper
Dry Jerk Seasoning
3 tablespoons dark brown sugar
1 1/2 tablespoons coarse salt (kosher or sea salt)
1 1/2 tablespoons ground coriander
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1/2 to 1 teaspoon habanero chile powder or cayenne pepper
Directions: Remove the thin, papery membrane from the back of each rack of ribs: Turn a rack meat side down. Insert a sharp implement, such as the tip of a meat thermometer, under the membrane (the best place to start is right next to the first rib bone). Using a dishcloth or pliers to gain a secure grip, pull off the membrane. Repeat with the remaining racks.
Place the ribs in a large non-reactive roasting pan. Pour the 1-quart of pineapple juice over them and add the cilantro and jalapenos. Let the ribs marinate in the refrigerator, covered, for 2 to 3 hours. Make the glaze: Place the 2 cups pineapple juice, the vinegar, brown sugar, butter, and black pepper in a heavy saucepan over high heat and bring to a boil. Let the glaze boil until syrupy and reduced to about 1 cup, 10 to 15 minutes, stirring occasionally with a wooden spoon. Set the glaze aside. Drain the marinade off the ribs and discard the marinade. Blot the ribs dry with paper towels, then sprinkle the jerk seasoning all over them on both sides, patting it onto the meat with your fingertips.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. When ready to cook, place the ribs, preferably on a rib rack, in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the ribs until tender, 1 1/4 to 1 1/2 hours. When the ribs are done, they’ll be handsomely browned and the meat will have shrunk back about 1/4 inch from the ends of the bones. After 45 minutes brush the ribs with the glaze and brush them 2 or 3 more times before serving. If using a charcoal grill, after 1 hour you’ll need to add 12 fresh coals to each side.
Transfer the cooked ribs to a platter or cutting board. Serve them as whole racks cut the racks into pieces, or carve them into individual ribs. Serve the glaze alongside. Serving Suggestions: Ribs are considered the ultimate in American barbecue. Tender, sweet and smoky and with a little bite, these back ribs take more time to prepare and the ingredient list looks long, but they are worth the effort.
Caribbean Recipes from Marsha and Dave!!
Caribbean Pork Recipe
Ingredients : Serves 4
30 ml/2 tbsp oil
30 ml/2 tbsp soft brown sugar
700 g/1.5 lb pork fillet, cubed
5 ml/1 tsp allspice
5 ml/1 tsp thyme
1 onion, chopped
2 garlic cloves, chopped
15 ml/1 tbsp white wine vinegar
50 g/2 oz creamed coconut
300 ml/0.5 pt/1.25 cups water
100 g/4 oz mushrooms, sliced
1 green (bell) pepper, sliced
Juice of 0.5 lime
Directions: Heat the oil in a large frying pan (skillet), add the sugar and heat until caramelized. Add the pork and fry (saute) until browned. Add the allspice and thyme, cover and simmer for 10 minutes. Stir in the onion, garlic, wine vinegar, coconut and water, cover and simmer for 20 minutes. Add the mushrooms and green pepper, cover and simmer for 10 minutes. Stir in the lime juice before serving.
Grilled Caribbean Pork Tenderloin
Ingredients:
2 (1 lb each) pork tenderloins, cut in half
1 small ripe pineapple, rind removed
2 yellow-skinned plantains, peeled
Marinade:
1 cup fresh orange juice
1/4 cup distilled vinegar
3/4 tsp ground cinnamon
3/4 tsp ground nutmeg
3 TB fresh lime juice
1/2 cup green onion tops, thinly sliced
11/2 TB serrano pepper, minced
2 tsp ground Allspice
1/4 cup tamari
1/2 tsp fresh garlic, minced
Combine marinade ingredients. Coat pork and marinate for 4 hours in refrigerator.
Cut pineapple lengthwise into 8 wedges and remove core. Split plantains in half lengthwise.Place pork and pineapple in center of hot grill, 7 inches above gray flaming coals. Place plantains over outer edges. Cook pork 7 minutes each side. Brown pineapple on all sides (10-15 minutes total.) and plantains until soft (10 minutes). Slice pork thinly and serve with sliced fruit.
Roasted Caribbean Pork Tenderloin with Apple-Fennel Chutney
Ingredients:
2 whole pork tenderloins, about 1 1/2 pounds total
1 tablespoon ground ginger1 tablespoon mustard seed
1 tablespoon red pepper flakes
1 teaspoon ground allspice
1 teaspoon fennel seed
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1 large apple, cored and chopped
1 bulb fennel, diced
3/4 cup brown sugar
1/4 cup chopped pecans
1/3 cup raisins
1 tablespoon chopped crystallized ginger
1/2 teaspoon salt
1/2 cup cider vinegar
Cooking Directions
For chutney: In a medium saucepan, combine all chutney ingredients; mix well. Bring mixture to a boil, reduce heat to low; cover and cook 15 minutes. Set aside.
Heat oven to 450 degrees F. In small grinder, or blender, blend together ginger, mustard seed, red pepper, allspice, fennel seed, thyme and garlic powder; pour into large self-sealing bag. Add tenderloins to bag, toss to coat well with seasoning. Place pork in shallow roasting pan; roast for 25 minutes, or until meat thermometer registers 155 degrees F. To serve, slice pork, top with chutney. Serve with remaining chutney. Serves six.
Caribbean Pork Kabobs
Ingredients:
1 pound pork tenderloin, cut into 1-inch cubes
1/2 cup orange juice
1/4 cup lime juice
2 tablespoons brown sugar
1/2 teaspoon thyme
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2-24 hours. Remove cubes from marinade; discarding leftover marinade. Thread cubes evenly onto four skewers (if using wooden skewers, soak them in water for an hour before using to prevent burning). Grill over hot coals 10-12 minutes, turning often, until nicely browned.
Serves 4.
Chicken in Orange Sauce
Ingredients:
6 Chicken pieces
3 tbsp flour
Salt and Pepper
Oil for frying
2 cups (1pt) orange juice
2 tbsp white vinegar
2 tbsp brown sugar
1 tsp ground nutmeg
2 cloves garlic crushed
2 oranges segmented
Directions: Coat the chicken pieces in the seasoned flour. Fry them in the oil until golden brown on both sides and then transfer them to a casserole. Add the orange juice,vinegar,sugar,nutmeg and garlic. Stir to mix the ingredients, cover and simmer for about 45 minutes until the chicken is tender. Garnish with the orange segments and cook for a further 5 minutes. Serves 6. Enjoy
Spicy Caribbean Marinade
Ingredients:
4 medium green onions, sliced
2 jalapeno chiles, seeded and chopped
1/3 C lemon juice
1/4 C honey
2 tsp dried thyme leaves
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg
Directions: Place all ingredients in food processor or blender. Cover and process until smooth.
Jerk Marinade
Ingredients:
2 cups vegetable oil
2 lg yellow onions coarsely chopped
4 scallions coarsely chopped
3 habanero peppers or jalapeno peppers stemmed
3 tbsp fresh gingerroot peeled & grated
6 cloves garlic coarsely chopped
2 tbsp fresh thyme finely chopped
1/2 cup red wine vinegar
3 tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp ground nutmeg freshly ground
pinch ground cloves
2 tsp ground allspice
2 tbsp fresh lime juice
Directions: Process all ingredients in a food processor until smooth.
May be refrigerated, covered, for 1 day. Makes about 3 cups.
Jamaican Chicken
Ingredients:
6 pineapple slices
3 chicken breasts, split
salt and pepper
1 can cream of chicken soup
1 tsp. instant coffee
1 cup sharp cheddar cheese, shredded
Directions: Place pineapple slices in 11 3/4 x 7 1/2 inch baking dish; top with chicken. Season with salt and pepper. Combine soup and coffee. Spoon over chicken.
Bake in 375 degree oven 40 minutes. Top with cheese; bake until melted. Serves t.
Good with parslied rice and broccoli.
Here's the Caribbean Dessert's, enjoy!!
Almond Rum Cake recipe
Ingredients:
3 eggs
1/2 teaspoon cream of tartar
2/3 cup butter, softened
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 teaspoons grated lemon zest
2 teaspoons lemon juice
3/4 cup milk
2 1/3 cups all-purpose flour
2 teaspoon baking powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup finely chopped blanched almonds
2 teaspoons dark rum
Directions: Heat oven to 300 degrees F. Grease a 10-inch tube pan and sprinkle the almonds evenly over the bottom. Separate the eggs. In a bowl, beat the egg whites with the cream of tartar until stiff. Set aside. In a large bowl, cream the butter with the sugar. Beat in the egg yolks, then the vanilla extract, almond extract, lemon juice, lemon rind and milk.
In another bowl, stir together the flour, baking powder, and baking soda. Beat
into the creamed mixture. Stir in about 1/ 3 of the egg whites to lighten the
batter and then fold in the rest gently but thoroughly.
Turn batter into prepared pan. Bake at 300 degrees F for 1 1/2 hours or until
cake tests done when a wooden pick inserted neat the center comes out clean. As
soon as you remove the cake from the oven, sprinkle the top evenly with the rum.
Transfer to a rack to cool. Makes about 14 servings.
Amaretto Cream Filled Cake
Ingredients:
1 sponge cake
1/2 cup hazelnuts
1/4 cup amaretto
1/4 cup light rum
1 1/3 cup whipping cream
1/3 cup powdered sugar
1/3 cup almonds; blanched, chopped, toast
1 oz unsweetened chocolate; grated
Directions: Bake hazelnuts in ungreased baking pan at 400 degrees for 5 minutes or until skins begin to crack. Wrap hazelnuts in clean towel. Let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts. Return to baking pan. Bake about 8 minutes until golden brown, stirring occasionally. Cool.
Cut 4-inch circle from cake. Cut remaining cake into 1-inch pieces. Mix together amaretto and rum and sprinkle over cake. Line large bowl with waxed paper. Butter waxed paper. Place cake circle on bottom of bowl. Line side of bowl with three-fourths of the cake pieces. Beat together whipping cream and powdered sugar in chilled medium bowl until stiff. Fold in hazelnuts, almonds and chocolate. Spoon filling into cake-lined bowl. Place remaining cake pieces on filling. Cover and refrigerate 2 hours. Invert onto serving plate. Remove bowl and waxed paper. Sprinkle with additional grated chocolate if desired. Makes 8 Servings
Apricot Rum Cake recipe
Ingredients:
1/4 cup dried apricot halves, coarsely chopped
3/4 cup golden rum
1 (16 ounce) can apricot halves
1 cup (2 sticks) butter, softened
1/2 cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 (12 ounce) jar apricot preserves
Directions: This best made several days ahead. Flavor improves with standing.
In small bowl combine dried apricots and 1/4 cup rum; leave for 20 minutes. In
food processor, puree apricot halves and stir to the apricot-rum mixture. Beat
butter, sour cream, eggs, vanilla and sugar. Add flour, salt, and soda to the
apricot mixture.
Heat oven to 325 degrees F. Grease well a 10-inch Turk's turban mold. Bake 1 1/4
hours or until done. Cool in pan 5 minutes, loosen edges, invert and unmold cake
onto flame-proof plate with rim.
In a small saucepan, heat apricot preserves, stir in 1/4 cup rum and brush
apricot glaze over cake every few minutes while it is cooling. In long-handled
metal ladle, warm remaining rum until vapors rise. Ignite and pour over cake.
When flames subside, slice.
Grilled bananas
These are delicious. Make sure that you have a good oiled grate before putting the banana pieces on. You won't want them to stick, ruining your dessert. By leaving the bananas in the peel they will hold up better on the grill. Add vanilla ice cream and liquor as a finishing touch.
Ingredients:
6 bananas
1 1/4 cups brown sugar
2 tablespoons lemon juice
2 teaspoons cinammon
Directions: Preheat grill for medium-low heat. Without removing the peel cut each banana in half lengthwise. Sprinkle each half with lemon juice. Combine cinnamon and brown sugar in a bowl. Coat exposed surface of the bananas in sugar mixture. Place
banana halves on an oiled grill grate, peel side up. Allow to cook for 2-3
minutes per side. Remove bananas from grill, then from peel and serve with
favorite ice cream and topping.
Welcome to a taste of the Caribbean!! Thanks Marsha and Dave for these awesome recipes!!
