Thursday, February 05, 2009
Hey FatBoy! Whats Cooking?
Greetings and welcome back!
Yes, thanks for stopping back for more awesome Biker,Wild Game and other awesome food recipes!! I will try to get as many recipes out there as I can, I have a ton of recipes from Bike events, e-mails and given to me on pieces of paper, so I will do my best to get them out there. Well, Bike Week 2009 is just around the corner and to help us get in the mood, here are a few of our own Florida's Bike Week favorites,we always enjoy them, it's a citrus thing! We hope you will too!
Keep those recipes coming!! We love them and others do to!
God Bless, Ride safe and Always EAT WELL! We do!
Chef FatBoy
Bike Week Tropical Grilled Pork Chops
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.
Bike Week 07's Orange Pork Chops
Ingredients:
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions: Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork. Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce. Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Mustard Glazed Pork Ribs
Submitted by: Mary Wright, UT.
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions: One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Makes 6 servings.
Spiced Pork Ribs
Submitted by: Lou Wilson, KY.
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.
Helen’s Pork Chops
Submitted by: Bill McFarlane, CT.
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
Submitted by: John Baker, ILL.
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.
Jim’s Garlic-Roasted Ham
Submitted by: Jim Pippin, AL.
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.
Hot 'n' Spicy Lover’s Spareribs
Submitted by: Jill Frances, VI.
Ingredients:
1 tablespoon brown sugar
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
3 pounds pork spareribs
3 sheets ( 40 inches x 18 inches) heavy-duty foil
Directions: Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Desserts from Melody!
Raspberry Truffle Cream Pie
Submitted by: Jan Davis, RI.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Directions: Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover; refrigerate leftover pie. Makes 6 to 8 servings.
Ambrosia Cheesecake
Submitted by: Big Mama, GA.
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semi-sweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Have a Happy Valentines Day!!
Yes, thanks for stopping back for more awesome Biker,Wild Game and other awesome food recipes!! I will try to get as many recipes out there as I can, I have a ton of recipes from Bike events, e-mails and given to me on pieces of paper, so I will do my best to get them out there. Well, Bike Week 2009 is just around the corner and to help us get in the mood, here are a few of our own Florida's Bike Week favorites,we always enjoy them, it's a citrus thing! We hope you will too!
Keep those recipes coming!! We love them and others do to!
God Bless, Ride safe and Always EAT WELL! We do!
Chef FatBoy
Bike Week Tropical Grilled Pork Chops
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.
Bike Week 07's Orange Pork Chops
Ingredients:
4 boneless pork loin chops, 3/4-inch thick
1/4 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1 (6 ounce) can frozen orange juice concentrate, thawed
1/2 cup reduced-sodium chicken broth
1 1/2 teaspoons Worcestershire sauce
2 cups cooked brown rice
Directions: Sprinkle both sides of pork chops with salt and pepper. In a nonstick skillet coated with nonstick cooking spray, cook chops for 3-4 minutes on each side or until browned. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. In the same skillet, cook garlic for 1 minute. Stir in the orange juice concentrate, broth and Worcestershire sauce; bring to a boil. Remove from the heat. Pour 1/4 cup sauce over pork. Bake, uncovered, at 350 degrees F for 20-25 minutes or until a meat thermometer reads 160 degrees F, basting twice with sauce. Bring the remaining sauce to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until reduced to 1/2 cup. Serve pork chops with sauce and rice.
Mustard Glazed Pork Ribs
Submitted by: Mary Wright, UT.
Ingredients:
6 pounds pork ribs
Vegetable oil
Mustard Rub:
1/2 cup spicy brown mustard
2 tablespoons dry mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Honey Mustard Glaze:
1 tablespoon spicy brown mustard
3 tablespoons honey
1/4 teaspoon cayenne
Directions: One day in advance- coat ribs lightly with oil and apply rub. Refrigerate overnight (12-16 hours). Next day smoke ribs at 200-220F for 4-5 hours. Apply glaze 20 minutes before removing from pit. Makes 6 servings.
Spiced Pork Ribs
Submitted by: Lou Wilson, KY.
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.
Helen’s Pork Chops
Submitted by: Bill McFarlane, CT.
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
Submitted by: John Baker, ILL.
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.
Jim’s Garlic-Roasted Ham
Submitted by: Jim Pippin, AL.
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.
Hot 'n' Spicy Lover’s Spareribs
Submitted by: Jill Frances, VI.
Ingredients:
1 tablespoon brown sugar
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
3/4 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1/2 teaspoon garlic powder
3 pounds pork spareribs
3 sheets ( 40 inches x 18 inches) heavy-duty foil
Directions: Combine the first seven ingredients; mix well. Rub all of it onto both sides of ribs. Stack the three sheets of foil and place ribs in the center. Bring opposite long edges of oil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling. Grill, covered, over indirect heat and medium-low coals with meat side down, for 45 minutes. Turn and cook 45 minutes longer or until meat is fork-tender. Remove ribs from foil and place on grill rack. Grill, uncovered, for 10-15 minutes or until crisp, turning once.
Desserts from Melody!
Raspberry Truffle Cream Pie
Submitted by: Jan Davis, RI.
Ingredients:
1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
1/3 cup milk
2 cups miniature marshmallows or 20 large marshmallows
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed
1 packaged crumb crust (6 oz.)
Additional whipped topping (optional)
Directions: Place raspberry chips and milk in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute or until chips are melted and mixture is smooth when stirred. Add marshmallows; microwave at HIGH 1 minute; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, just until marshmallows are melted when stirred. Spread 1/2 cup chip mixture over bottom of crust. Cool remaining mixture to room temperature; fold in whipped topping. Spoon into crust. Cover; refrigerate 4 to 6 hours or until firm. Garnish with whipped topping, if desired. Cover; refrigerate leftover pie. Makes 6 to 8 servings.
Ambrosia Cheesecake
Submitted by: Big Mama, GA.
Ingredients:
1 1/2 cups Flaked coconut
1/4 cup Chopped almonds
2 tablespoons Butter, melted
24 ounces Cream cheese, softened
1/2 cup Sugar
1/4 cup All-purpose flour
2 teaspoons Grated orange peel
1 teaspoon Vanilla extract
1/2 cup Apricot nectar
1/2 cup Cream of coconut
4 Large eggs
8 ounces Crushed pineapple, drained
Sliced assorted fruits
2 teaspoons Shortening, melted
1/4 cup Semi-sweet chocolate pieces, melted
1/4 cup White chocolate pieces, melted
Directions: Suggested fruits: bananas, seedless green and red grapes, kiwifruit, canned mandarin-orange slices, strawberries, etc.) Day before serving: Preheat oven to 350 degrees. In medium bowl, combine coconut, almonds and butter; mix well. Press mixture into bottom of 9-inch springform pan. Bake until golden, about 15 minutes. Cool. In large bowl with electric mixer at high speed, beat cream cheese, sugar, flour, orange peel and vanilla until fluffy. Beat in apricot nectar and cream of coconut. Beat in eggs, one at a time, until blended. Stir in pineapple; pour into prepared crust. Bake 1 hour and 10 minutes, or until set. Cool in pan on wire rack; refrigerate overnight. Just before serving, arrange fruit over top of cake. Stir one teaspoon melted shortening into each of melted semisweet and white chocolates until blended. Place each mixture in a separate small pastry bag and pipe over fruit.
Have a Happy Valentines Day!!
Labels: Food Recipes
