Friday, February 06, 2009
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!
