June 2008
Greetings everyone and welcome to With
LOVE! Ride safe and EAT WELL! Chef FatBoy
Bloody Mary
Salmon Submitted by: smrass47.
Ingredients: 1 pound salmon fillets Salt and pepper to taste 1 cup spicy Bloody Mary mix
Directions: Place salmon fillets in a medium baking dish, and season with salt and pepper. Pour spicy Bloody Mary mix over the fillets. Cover, and refrigerate at least 30 minutes. Preheat the broiler or Grill. Broil approximately 7 minutes or Grill, until fish is easily flaked with a fork and surface is lightly browned. Broiled Swordfish
Steaks
Submitted by: Capt’n Crusty,
Ingredients:
2 tablespoons olive oil 2 tablespoons butter 2 teaspoons 1 teaspoon white wine vinegar 1/4 teaspoon ground black pepper 4 (6-ounce) swordfish steaks 1/3 cup tartar sauce
Directions:
Preheat the broiler.
In
a small saucepan over low heat, combine olive oil, butter,
Grilled Salmon Submitted by:
sillygirlmaggie,
6 salmon steaks, 3/4 inch thick (about 3 lbs. total) Marinade: 1/2 c. dry vermouth 1/4 c. vegetable oil 2 tbsp. chopped chives 1 tsp. leaf thyme, crumbled 1 tsp. salt 1/4 tsp. freshly ground black pepper Directions: Combine all marinade ingredients. Place steaks in a large glass dish and pour marinade over all; cover with plastic wrap. Marinate at room temperature for 1 hour. Grill over medium fire, 4 inches from heat, turning and baking with marinade, for 12 to 15 minutes, or until fish flakes easily with a fork.
Big Max’s Garlic
Rum Shrimp
Submitted by: Kurt “Big Max”
Germain,
3 pounds large shrimp, peeled and deveined Salt, to taste 1/2 cup light rum Juice of 1 lime 1 tablespoon Worcestershire sauce 1/2 teaspoon cumin 1/4 cup (1/2 stick) butter 1/2 cup olive oil 5 cloves chopped garlic 1/4 cup bread crumbs 2 tablespoons fresh parsley, chopped
Directions:
In bowl, season
shrimp with salt and
Grilled Submitted
by: jackurl, Ingredients 1/4 cup bourbon or whiskey 1/4 cup fresh orange juice 1/4 cup soy sauce 1/4 cup packed brown sugar 1/4 cup chopped green onions 3 tablespoons chopped fresh chives 2 tablespoons fresh lemon juice 2 garlic cloves chopped 4 (6-ounce) salmon fillets (about 1 inch thick) Directions: Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1-1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with oil or cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. BoBo’s BBQ Chicken Submitted by:
Bobby “BoBo” Phalen, Ingredients: 1 whole chicken, about 4 lb each, halved, with backbone removed 1 lemon, halved 6 cloves garlic, crushed 1 Tbsp. cayenne pepper 1 Tbsp. white pepper 2 Tbsp. paprika
Directions: Wash chicken thoroughly and pat dry. Rub both sides with lemon. Combine remaining ingredients and salt to taste in a bowl. Rub mixture on both sides of chicken. Place chicken halves in a baking dish skin side up. Marinate in refrigerator 24 hours or overnight. Prepare grill. Place chicken halves about 5 inches from coals, skin side up. Cover and grill 1-1/2 hours, turning every 20 minutes.
Cookie’s Grilled
Pork Tenderloin Submitted by: Cookie Powers,
Ingredients: 1 1/2 pounds pork tenderloins 5 teaspoons chili powder 1 teaspoon 1 teaspoon oregano 1 teaspoon rosemary 1 teaspoon thyme 3/4 teaspoon ground cumin 3 cloves garlic, crushed 1 tablespoon olive
Directions:
In large mixing bowl, mix
together the chili powder,
Grilled Ginger Pork Tenderloin Submitted by:
jason396.
2 to 3 lbs. whole pork tenderloin 2 cup chicken broth 4 tablespoon grated ginger 4 tablespoon soy sauce 4 tablespoon sesame oil 4 cloves garlic, minced
Directions: Combine all ingredients in a self-sealing plastic bag; seal bag and refrigerate 2 hours. Remove pork tenderloins from marinade; discarding marinade. Preheat grill to medium heat. Grill pork tenderloins, turning occasionally, for 15-20 minutes or until thermometer inserted reads 155 degrees F. Slice to serve. Serves 4 to 6.
Ricky’s Ribs Submitted by:
Ricky Raby, Tyner, KY. Ingredients: 3 pounds pork spareribs, cut into 3 to 4 rib portions 1/2 cup brown sugar 1/2 cup soy sauce 3 scallions, thinly sliced 1/4 cup ketchup 1 garlic clove, minced 1 teaspoon grated fresh gingerroot Directions: Place the ribs in a large pot and add enough water to cover. Bring to a boil over medium-high heat and simmer for 40 minutes, or until ribs are tender; drain. In a 9 x 13-inch baking dish, combine the remaining ingredients; mix well. Add the ribs to the baking dish, turning to coat evenly with the sauce. Let stand for 15 minutes. Preheat the grill to medium heat. Grill the ribs 4 to 5 inches from the heat source for 4 to 5 minutes per side, brushing occasionally with the remaining sauce until glazed.
Mark’s Baby Back Ribs Submitted by: markbel357.
Ingredients: 2 racks baby back pork ribs, about 4 pounds total 4 stalks lemongrass, chopped (white part and pale green) 4 cloves of garlic, crushed 2 shallots, finely chopped 2-inch piece gingerroot, grated, about 2 1/2 tablespoons 2 Thai chilies (or 4-5 jalapeños), seeded and thinly sliced* 1 cup chopped fresh cilantro 3 tablespoons sugar 2 teaspoons ground coriander 1 teaspoon ground black pepper 1/4 cup soy sauce 3 tablespoons each fish sauce & lemon juice 1/3 cup vegetable oil Directions: In medium bowl, stir together all marinade ingredients; pour over ribs in heavy, resealable plastic bag. Seal bag and refrigerate for 4-6 hours, but better if left overnight. Turn the ribs two or three times while marinating. Prepare an indirect medium fire in grill, with a drip pan in the center. For a gas grill heat grill to medium and turn off any burners directly below where the food will go. With the lid closed, the indirect heat method serves as an oven, circulating heat throughout. Remove ribs from marinade (discarding marinade), place in rib rack and place on grill over drip pan, away from the heat. Cover grill and grill for 1 1/2 hours, until rib meat is very tender. Transfer the ribs to a cutting board, cut into serving portions, Serves 4
FatBoy’s Barbecued Brisket of Beef Ingredients: 1 cup white wine 3 cups apple cider 1/4 cup honey 2 tablespoon 1/4 cup soy sauce 2 tablespoon brown sugar packed 1 tablespoon minced garlic 1 tablespoon minced fresh ginger root 1 tablespoon whole coriander 2 sprigs fresh thyme 1 brisket of beef (2-1/2 lb) Directions: Combined the wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side.
Bourbon Steak
Marinade Submitted by: helraiser74. Ingredients: Begin with several thick steaks - 1" to 1 1/4" thick. Then mix the following ingredients: 1/2 cup bourbon 1/2 cup oil 3 Tbsp. Worcestershire sauce 1 Tbsp. Teriyaki sauce 1 Tbsp. Soy sauce 2 whole garlic cloves - crushed 1 Tbsp. fresh cracked black pepper Directions: Place small portion of mixture in a glass pan. Next, place steaks in the pan with the sauce. Pour the balance of the sauce over the steaks. Place covered in the refrigerator. Turn every 30 minutes for 3-4 hours. Fire up the grill and cook over hot coals until steaks are done to your liking. Sit down, eat, enjoy!
Char-Grilled
Teriyaki Beef Tenderloin
Submitted by: kekeymoog, Ingredients: 1/2 cup dry sherry 1/4 cup soy sauce 2 Tbsp dry onion soup mix 2 Tbsp dark brown sugar 1 2-pound piece of beef tenderloin 2 Tbsp water: Directions: Combine sherry, soy sauce, onion soup mix, and brown sugar in a large zip-locking plastic bag. Add the tenderloin; close bag. Turn bag upside down several times to expose all surfaces of beef to the marinade and place the bag in a large bowl to steady it. Let stand 2 hours in refrigerator, turning the bag now and then to distribute marinade. Light grill (charcoal or gas.) If using charcoal, light a pile of briquettes and wait until they're covered with gray ash. Oil the grate. Lift tenderloin from the marinade and place it on grill, reserving marinade. Grill 10 minutes and turn, grilling and turning until each side has been exposed to the hot coals 10 minutes or until the beef is crusty and charred on all sides. If not cooked to desired doneness by then, lower the grill cover and continue cooking for 5 to 10 minutes until medium-rare to medium-doneness. Transfer beef to a cutting board, cover with foil and let stand for 10 minutes. Meanwhile, bring the marinade and 2 tablespoons water to a full boil in saucepan. Slice tenderloin in 1/4-inch slices and spoon the sherry sauce over each serving. Makes 6 to 8 servings
Now for Ms. Melody’s Awesome
Desserts!!
OH! Yeah! Cherry Spice Cake Ingediants: 1 1/2 cups canned cherry pie filling 1/2 cup butter, softened 2 cups white sugar 2 eggs 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/2 teaspoons ground nutmeg 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 2 (8 ounce) packages cream cheese, softened 1 cup butter, softened 3 tablespoons milk 1 tablespoon vanilla extract 8 cups sifted confectioners' sugar Directions: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Place the cherry pie filling into the container of a food processor. Pulse until roughly chopped. In a large bowl, mix butter and white sugar until light and fluffy. Add eggs one at a time, mixing well after each one. In a separate bowl, sift together the flour, baking soda, nutmeg, cinnamon, cloves and allspice. Alternate stirring in the dry ingredients and cherry pie filling. Stir just until blended. Divide the batter evenly between the three pans. Bake for 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pans on a wire rack. When the cakes have cooled enough to handle, tap them out of the pans and allow them to cool completely on the wire rack. To make the frosting, combine the cream cheese, 1 cup butter, milk and vanilla in a large mixing bowl. Beat with an electric mixer until blended. Gradually mix in the sugar, stirring until smooth. Spread frosting between the layers and onto the sides and top of the cake.
Coconut Mango Cheesecake Ingredients: Crust: 1 1/2 c Graham cracker crumbs 1 1/2 c Sweetened shredded coconut Toasted 1/4 c Sugar 1/2 c Unsalted butter (1 stick) Melted
Filling:
4 pkg. Cream cheese (8 ounce) Room Temperature 3/4 c Sugar 3 large Eggs 1 large Egg yolk 15 oz Cream of coconut canned 1 c Whipping cream 1 c Sweetened shredded coconut 2 large Fresh mangoes Directions: FOR CRUST: Wrap outside of 9-inch- diameter springform pan with 2 3/4 inch high sides with foil. Mix graham cracker crumbs, coconut and sugar in medium bowl. Add butter and mix to blend. Press mixture into bottom and up sides of pre-pared pan. Chill while preparing filling. FOR FILLING: Beat cream cheese and 3/4 cup sugar in large bowl until blended. Add eggs 1 at a time, beating after each addition. Beat in egg yolk. Add cream of coconut, whipping cream and shredded coconut; beat just until blended. Pour into crust. Meanwhile, preheat the OVEN to 325F. Bake cheesecake until puffed and golden, about 1 hour 25 minutes. Transfer to rack; cool completely. Refrigerate until well chilled (Can be made 1 day ahead. Cover and keep refrigerated.) Puree 1/4 of mango slices in blender until smooth. Transfer to small bowl. Sweeten to taste with sugar, if desired. Using small knife, cut around cheesecake to loosen. Remove pan sides. Arrange remaining mango slices decoratively over cheesecake. Serve with mango puree.
Cappuccino Cheesecake with Fudge Sauce Ingredients: 1 1/2 cups chocolate wafer crumbs (about 50 cookies) 3 tablespoons butter or stick margarine, melted 2 tablespoons granulated sugar 1 cup granulated sugar 3 tablespoons all-purpose flour 4 (8-ounce) packages cream cheese 2 large eggs 2 large egg whites 2 tablespoons instant espresso or 1/4 cup instant coffee granules 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1 1/2 cups hot fudge topping, divided use Directions: Preheat oven to 325*F (160*C). Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of 9-inch greased springform pan. Bake at 325*F (160*C) for 10 minutes; cool on wire rack. Preheat oven to 450*F (230*C). Place 1 cup sugar, flour, and cheese in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together, using a knife. Bake at 450*F (230*C) for 10 minutes. Reduce oven temperature to 250*F (120*C) do not remove cheesecake from oven; bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours. Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge. Makes 16 servings.
Old Fashioned Fruit Cobbler Ingredients: 5 c. peeled, sliced peaches or berries 1 c. sugar 3 tbsp. flour 3 tbsp. butter Crust: 2 c. all purpose flour 2 tbsp. sugar 4 tsp. baking powder 1/2 tsp. cream of tartar 1/2 tsp. salt 1/2 c. butter 1/2 c. buttermilk Directions: Preheat oven to 400 degrees. Toss the fruit or berries with sugar and pour into a well grease 1 1/2 quart oblong baking dish. Sprinkle about 3 tablespoons flour over the fruit and dot with butter. Set aside. CRUST: Sift together into a bowl flour, sugar, baking powder, salt, and cream of tartar. Cut in the butter with a pastry blender or fork until the mixture resembled coarse meal. Add buttermilk, mix lightly and form dough into ball. Roll the dough out 1/4 inch thick on a floured board. Cover fruit with the dough, trim edges. Cut a vent in the center of the dough, sprinkle extra sugar on top, if desired. Bake in a 400 degree oven about 40 minutes or until crust is golden brown. May be serve warm or chilled.
EVO Cookies Submitted by:
motormama, GA 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.
Pina Colada Cobbler
Submitted by: bevsway123. Ingredients: 1 cup self-rising flour 1 cup milk 3/4 cup granulated sugar 1 can pineapple tidbits, partially drained 1 can cream of coconut 1/2 cup sliced maraschino cherries (optional) Directions: Preheat oven to 350 degrees F. In a 2-quart casserole, mix first three ingredients until smooth. Add next three ingredients and stir to mix. Bake for approximately 45 minutes or until crust is golden and center is firm. Best served warm and can be topped with sweet cream, whipped topping, or ice cream it you prefer.
Ingredients: 1 package (10.75 oz. size) pound cake, frozen 21 ounces can cherry or blueberry pie filling 1/3 cup water 1/2 teaspoon almond extract 2 tablespoons toasted sliced almonds, optional Vanilla ice cream or whipped topping Directions: Cut pound cake into 1" cubes. Place cubes in a 1-1/2 quart microwave-safe casserole or 9" pie plate. In a small bowl, combine pie filling, water and almond extract. Spoon pie filling over cubed cake and sprinkle with almonds. Cover with plastic wrap and microwave on high 5-7 minutes, or until hot. Serve warm with ice cream or whipped topping, if desired. This recipe for New York Biker’s Pound Cake Cobbler serves/makes 8.
Ingredients: 1 chocolate cake mix 2 eggs 2 cups milk 1 package instant chocolate pudding Filling: 1 cup milk 5 Tablespoons flour 1 cup sugar 1/2 teaspoon salt 1/2 cup Crisco shortening 1/2 cup butter 1 teaspoon vanilla Directions: Cake: Mix cake mix, eggs, milk, and pudding together and bake cake according to package time and temperature. Allow cake to cool, then split in half. Filling: Mix milk and flour together in saucepan. Boil until mixture is thick. Cool. Next beat this mixture with a mixer until fluffy. Add remaining ingredients one at a time, beating well after each addition. Spread filling between cake layers. Frost cake with entire can of Dark Fudge ready-to-spread frosting. You can add a pinch of baking powder to frosting before spreading. Let cake stand at least 6 hours to develop flavor.
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