Greetings
Happy Valentines Day everyone
and welcome to
That special day where we celebrate the day of Love
and what better way to say “I Love You” then with great food! So, check
these recipes out and I am sure you’ll have a special day or night, but
either way you’re a winner!! Oh, yeah, Melody has your sweet side covered
too.
Who ever said us Biker’s don’t have a sweet side,
should read and try these recipes!!
Happy Valentines Day!
Hey! Join in the fun, send me your favorite Biker recipes and we’ll get out there for all to see and try out. Send them to; fatboy@chef-fatboy.com and while your at it, check out my website at; www.chef-fatboy.com, here you’ll find even more great recipes and more. You’ll be glad you did and so will I.
As always, Ride safe and EAT WELL!
Chef FatBoy
Crockpot Pork
Roast for Lovers Submitted by Jake “Keyholder” Neese,
Ingredients: 1 pork shoulder roast, about 4 pounds 1 teaspoon salt 2 teaspoons curry powder 2 tablespoons vegetable oil 1 can (10 3/4 ounce) condensed cream of mushroom soup 1/4 cup cold water 2 tablespoons all-purpose flour 16 ounces frozen Chinese mixed vegetables, cooked until crisp-tender 2 cups hot cooked rice Directions: Trim excess fat from roast; cut to fit into crockery cooker, if necessary. Combine salt and 1/2 teaspoon of the curry powder; rub into roast. Brown roast on all sides in hot oil. Place roast on a rack or on a piece of crumpled foil in crockpot. Combine mushroom soup and remaining 1 1/2 teaspoons curry powder; pour over the pork roast. Cover and cook on LOW setting for 8 to 10 hours. Remove roast to a serving platter and keep warm. Pour juices into a saucepan; skim off excess fat. Bring juices to a boil on the stovetop; simmer for 15 minutes. Blend cold water slowly into flour, stirring until smooth; stir into juices. Cook and stir until thickened; serve with hot cooked vegetables, hot cooked rice, and the pork roast. Makes 8 servings.
Rudoneyet Shrimp,
Asparagus with Spaghetti
Submitted by: rudoneyet, Ingredients: 2 tablespoons vegetable oil 3 garlic cloves, minced 1/2 pound asparagus, trimmed and cut in 1-inch pieces 1/2 to 1 pound shrimp, cleaned and deveined 1 cup chicken broth Juice and zest of 1 lemon 1 1/2 teaspoons fresh grated ginger 1 teaspoon cornstarch 8 ounces cooked spaghetti Directions: In large skillet heat oil over medium heat. Add garlic and asparagus; sauté for 2 minutes. Add shrimp; sauté 2 minutes or until pink. In a small bowl, combine chicken broth, lemon juice and zest, ginger, and cornstarch; add to skillet. Stirring constantly, bring to boil over medium heat; boil 1 minute. Cook spaghetti, drain then toss with spaghetti and serve. Serves 3 to 4.
Cajun Shrimp Submitted by:
Dan, Dan the Cajun Bikerman, LA. Ingredients: 2 tablespoons butter 1/4 cup chopped onion 2 large cloves garlic, minced 1 red or green bell pepper, diced 1 rib celery, thinly sliced 1 can stewed tomatoes, (14.5 oz) 1/4 cup dry white wine 2 drops 1/2 teaspoon salt 1/4 teaspoon coarsely ground black pepper 1/2 teaspoon celery seed 1 teaspoon dried leaf thyme 1 1/2 tablespoons parsley 1 pound shrimp, shelled & deveined
Directions:
Melt
butter in a large skillet and sauté onion, garlic, bell pepper, and celery
until tender. Add tomatoes, wine,
Tony’s Crock of
Love Country Style Pork Ribs - Crockpot
Submitted by: Tony “The Saint” Ierna, Ingredients: 1 1/2 to 2 pounds boneless country style pork ribs 1 bottle (8oz) Catalina dressing 1 cup chopped onion 2 medium cloves garlic, minced Directions: Combine all ingredients in the slow cooker/Crock Pot; cover and cook on low for 7 to 9 hours. Serves 4 to 6.
Don's Spicy Submitted by: Don Messe, Ingredients: 2 lb shrimp jumbo shelled & deveined 1 c lime juice fresh 4 jalapeno peppers seeded & minced 2 tbsp. 1/3 c balsamic vinegar 2 tbsp. black pepper fresh ground 1/2 c orange marmalade 1/2 c peanut oil or corn oil 4 garlic cloves minced 2 tsp. salt 4 tbsp. cilantro fresh & chopped
Directions:
Mix oil, vinegar, and lime juice together
in a sauce pan & heat on a
medium setting. Add marmalade,
Kurt’s Grilled
Tuna with Honey-Mustard Marinade
Submitted by: Kurt Foster,
Ingredients: 1 to 1 1/2 pounds tuna medallions or steaks Marinade: 2 tablespoons 1 tablespoon olive oil 2 teaspoons soy sauce 2 tablespoons rice wine vinegar or white vinegar Directions: About 1 to 2 hours before grilling, place tuna in a glass bowl. Combine marinade ingredients; pour over tuna and turn to make sure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate until it's time to grill. Spray a clean grill or grilling container with non-stick cooking spray. Grill over hot coals for about 5 to 7 minutes, or until nicely charred on the outside and still a bit pink in the middle. Serves 3 to 4.
Tony’s Valentines
Day Lobster Bisque
Submitted by: Tony “The Saint” Ierna, Ingredients: 1 to 2 cups cooked lobster meat, about 1 small lobster 1/3 cup dry sherry 1/4 cup butter 3 tablespoons flour 3 cups milk 1 teaspoon steak sauce Salt and pepper to taste Seasoned salt to taste Directions: In a small bowl, combine lobster and sherry; set aside. In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of Love!
Steve’s Pork
Tenderloin Creole Crockpot Submitted by: Steve Hooper, Ingredients: 2 pork tenderloins, about 1 1/2 to 2 lbs total 1/2 cup flour 1 tbsp Creole seasoning 1 small onion, coarsely chopped 1 small green or red bell pepper, coarsely chopped (or a mixture of both) 1 rib celery, sliced 1 package chicken gravy mix 1 can (14.5 ounces) diced tomatoes, un-drained Directions: Cut tenderloins in half; dredge in a mixture of flour and the Creole seasoning. Place tenderloins in slow cooker/Crock Pot. Scatter onion, pepper, and celery over the pork. Cover and cook on low for 7 to 9 hours. The last 30 minutes, add the dry gravy mix and tomatoes. Continue cooking on high for about 30 more minutes. Serves 4 to 6.
RT’s Pork
Tenderloin in Spiced Bourbon Sauce Submitted by: RT. Kerns, Ingredients: 1/4 cup Kentucky Bourbon 1/4 cup light soy sauce 1/4 cup packed brown sugar 2 large cloves garlic, chopped 1/4 cup 1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger 2 teaspoons Worcestershire sauce 1/4 cup vegetable oil Dash hot sauce 2 pork tenderloins, about 1 1/2 to 2 pounds Directions: In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth. Place tenderloin and marinade in a food storage bag; refrigerator for 4 hours or overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center. Baste occasionally while cooking. Slice in 1/2-inch thick slices to serve. Serves 6.
Motor Mama’s Rib
Steaks with Garlic Marinade Submitted by:
Laurie “Motor Mama”, GA.
Ingredients: 4 rib eye steaks 1 1/2 cups soy sauce 2 cloves garlic, chopped 1 tablespoon dry mustard 1 tablespoon coarsely ground pepper Directions: Mix soy sauce, garlic, mustard, and pepper in a shallow baking dish or marinade pan. Add steaks to marinade, cover and refrigerate for 3-5 hours. Grill or broil to desired doneness.
Motor Mama’s Sweet
Bay Scallops with Garlic and Lemon Submitted by: Laurie “ Motor Mama”, GA. Ingredients: 1 1/2 pounds bay scallops 1/2 cup all-purpose flour 3 to 4 tablespoons olive oil 2 garlic cloves, minced Salt and pepper to taste Lemon wedges Sprigs of parsley for garnish, optional Directions: Wash scallops and pat dry. Put flour in a shallow bowl; roll scallops in flour. Heat olive oil over medium low heat; add scallops and cook for 3 to 4 minutes, stirring occasionally. Halfway through cooking, stir in minced garlic. Stir in parsley and serve with lemon wedges. Garnish with parsley if desired. Serve with pasta or rice. Serves 4.
Teakwood’s Pork
Tenderloin with Apples (Crock-pot recipe) Submitted by:
Jason “Teakwood”, NE. Ingredients: 1 package pork tenderloins, about 1 1/2 to 2 pounds 2 Granny Smith apples, chopped 1/4 cup applesauce 1 bunch green onions with about 3 inches of green tops, slice thinly 1 tablespoon brown sugar 1 tablespoon balsamic vinegar (or cider vinegar) Directions: Trim excess fat from the pork and slice in 1 1/2-inch pieces. Place pork slices in the slow cooker/Crock Pot with the remaining ingredients, mixing to combine. Cover and cook on low for 7 to 9 hours. Serves 4 to 6.
Dan’s Valentines
Day Seafood Gumbo Submitted by:
Dan, Dan the Cajun Bikerman, LA. Ingredients: 1/4 cup roux 2 large onions, chopped 3 cups okra, chopped 2 tablespoons oil 1 can (14.5 ounces) stewed tomatoes 3 cloves garlic, minced 2 quarts water Salt Black pepper Cayenne pepper 1/2 cup parsley, finely chopped 6 to 8 green onions, finely chopped 2 pounds shrimp 1 cup oysters 1 cup crab meat Crab claws Hot cooked rice Directions: Add shrimp to roux and cook for a few minutes. Set aside. Cook okra and onions in hot oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water, salt and pepper. Combine shrimp and roux mixture with okra; simmer about 10 minutes. Add oysters, crab meat, and crab claws; simmer for 15 minutes. Add parsley and green onions and simmer another 15 to 20 minutes. Serve with hot cooked rice.
Dave’s Spicy
Shrimp and Grits Submitted by: Dave Miller,
Dave’s note: This is my own version of shrimp and
grits, this one is made with tomatoes, green onions, and mushrooms. Serve
over savory creamy grits or your favorite cheese grits or grits cakes.
Ingredients: 4 slices bacon, diced 6 to 8 ounces sliced fresh mushrooms 1 1/2 pounds shrimp, peeled and cleaned 1/2 cup sliced green onions 1 tablespoon chopped fresh parsley 1 can (14 1/2 ounces) diced tomatoes 1/2 teaspoon Creole seasoning Dash garlic powder 1/4 teaspoon ground black pepper Salt, to taste Dash ground cayenne pepper or
Directions: In a large skillet, cook bacon until cooked but not crisp; add mushrooms. Sauté mushrooms until just tender, adding a little oil or butter if needed; add shrimp and cook, stirring, for 1 minute. Add green onions and parsley; continue cooking for about 1 minute. Add tomatoes, Creole seasoning, and a dash of garlic powder. Bring to a boil and simmer for about 1 to 2 minutes, or until shrimp is cooked through and liquid has reduced and slightly thickened. Taste and pepper, salt, and cayenne, to taste. Serves 4.
Ingredients: 1 cup chopped onion 2 tablespoons vegetable oil 1 to 1 1/2 pound pork tenderloin, coarsely chopped 1/2 teaspoon chili powder 2 cloves garlic, minced 1 1/2 teaspoons paprika, sweet Hungarian 1 tablespoon flour 1 cup chicken broth 3 medium tomatoes, chopped, or 1 can (14.5 ounces) tomatoes, diced 1 tablespoon tomato paste 1 red bell pepper, chopped 1/2 cup sour cream or plain yogurt Salt and pepper, to taste Directions: In a heavy skillet over medium heat, sauté the onions for 5 minutes in the oil. Add the pork and sauté until browned. Mix in chili powder, garlic, and paprika and cook for 2 or 3 minutes more while stirring and scraping up bits from the bottom. Sprinkle the flour over the mixture and stir in; cook another 2 or 3 minutes. Stir in chicken broth a little at a time; mix well. Stir in tomatoes, tomato paste, and red pepper. Cover and simmer gently until the meat is cooked through, about 1 to 1 1/2 hours. Stir occasionally. Pour about 1/2 cup of cooking liquid into a bowl and blend in the sour cream or yogurt. Remove pork mixture from heat and add yogurt mixture; stir gently to combine. Season to taste with the salt and pepper and heat through. Do not boil. Serve with hot cooked rice or noodles. Serves 4.
Now for Ms. Melody’s Awesome
Desserts!!
OH! Yeah! Buffalo Biker’s
Chocolate Sweetheart Cheesecake Ingredients: 8 oz Semi-sweet Chocolate 1 lb Cream cheese 3/4 c Sugar 4 Eggs 1 ts Vanilla extract 1 1/2 c Sour cream Whipped Cream
Topping: 1/2 c Heavy Cream 1 tbsp. Sugar 1/4 c Sour cream 1 tbsp. Kahlua Chocolate curls for garnish Directions: Preheat oven to 300 degrees F. Place chocolate in the top of a double boiler and melt over hot water. Let cool. In a mixer, blend together the cream cheese and sugar. Add eggs and vanilla and mix until smooth. Blend in chocolate and sour cream. Pour into a greased and floured 9-inch springform pan. Bake for 30 to 35 minutes or until the outer edge is set and the inner center is still glossy. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. When completely cooled, and ready to serve, remove pan sides. For whipped cream topping: In a small bowl, whip cream until stiff peaks form and beat in sugar, sour cream and liquor. Spoon whipped cream onto cake and sprinkle with chocolate curls.
As Good as Sex Valentines Cake Ingredients: 1 pkg. Yellow cake mix 1 can Sweetened condensed milk 10 oz Frozen strawberry halves; in syrup, thawed 19 oz Strawberry ice cream topping 8 oz Whipped topping 3/4 c salted peanuts Directions: Prepare cake mix according to package instructions. Bake in 9x13" pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes. Spread whipped topping over the top. Chop peanuts and sprinkle on top of whipped topping. Chill thoroughly before serving.
Kailua White
Chocolate Valentine Cake Ingredients: White Chocolate
Gouache: 1 3/4 c Whipping cream 3 1/2 oz Chopped white chocolate 1/4 tsp. Vanilla Cake: 2 oz White chocolate 1/2 c Whipping cream 1 1/3c Sifted cake flour 1/2 tsp. Baking powder Salt 1/4 c butter, at room temperature 1 c Sugar, divided 1 Whole egg 1 Separated egg 6 tbsp. Milk room temp Kailua Syrup: 3 tbsp. Water 1 tsp. Instant coffee powder 1 tsp. Sugar 1/4 c Kailua Directions: For the White Chocolate Gouache: (Note: prepare the gouache before mixing and baking cake to allow it to chill). In large bowl of electric mixer, combine whipping cream and chocolate. Set over simmering water until chocolate is melted. Stir until smooth. Refrigerate at least 4 to 5 hours, stirring occasionally, until very thick. Add vanilla and beat until stiff. For the Cake: In small bowl set over simmering water, melt chocolate and whipping cream together. Stir until smooth. Set aside to cool completely. In large bowl of electric mixer, whisk the cake flour , baking powder, and salt. Gradually beat in 3/4 cup sugar and the butter. Beat in whole egg, egg yolk, and milk until smooth. Stir in cooled chocolate. In small bowl, whisk egg white with dash of salt until soft peaks form. Whisk in remaining 1/4 cup sugar, beating until very thick and glossy and mixture falls from whisk in heavy ribbon. Gently fold egg white into batter. Pour batter into 8 or 9 inch heart shaped cake pan which has been lined with butter and floured waxed paper. Bake on center shelf of oven at 350 degrees about 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Turn out of pan, if necessary, first trim any excess crust away from pan rim, and carefully peel away paper. Cool completely. Transfer cake to serving plate. Using wood pick, poke holes about 1 inch deep and at about 1 inch intervals in top of cake. Frost with White Chocolate Gouache. Kailua Syrup: In small saucepan, combine water, coffee powder and sugar. Stir over low heat to dissolve coffee and sugar. Bring to boil and pour into small bowl. Add Kailua and stir to blend. Cool and pour over cake.
Valentine's Day
Brownie Hearts
Ingredients: 4 Squares unsweetened chocolate 3/4 c (1 1/2 sticks) margarine 2 c Sugar 3 Eggs 1 tsp. Vanilla 1 c Flour 1 c Chopped nuts 2 2/3 c strawberries, cut in half 8 oz Whipped topping
Directions: Heat oven to 350 degrees F. Line a 13x9" baking pan with foil, extending over edges to form handles). Spray foil with pam vegetable spray. Cook chocolate and margarine in large microwave-safe bowl on high (100 percent power) for 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into the chocolate mixture until well blended. Mix in eggs and vanilla. Stir in flour and nuts until well blended. Spread in prepared pan. Bake in a 350 degree F oven for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Do not over bake. Cool in pan. Refrigerate 30 minutes for easier cutting. Lift brownies out of pan with foil handles. Invert onto back of pan. Carefully remove foil. Invert onto cutting board and cut into heart shapes with cookie cutter. Place half of the brownies on individual dessert plates. Spoon 1/2 cup strawberries over each brownie. Top each with 1/3 cup whipped topping. Cover with remaining brownies. Garnish with additional strawberries. Serve immediately.
Romantic Lovers
Cake Ingredients: 1/2 c Butter or margarine 2 Eggs, large 5 tsp. Baking powder 2/3 c Milk 1/2 tsp. Almond extract 2/3 c Sugar 1 1/2 c All-purpose flour 1/2 c Toasted wheat germ 1 tsp. Vanilla Grated rind of half a lemon 2 c Chopped dried fruit 2 tbsp. Flour for dredging fruit Icing sugar for dusting Directions: Preheat oven to 350 degrees F. In a bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time until well incorporated. In another bowl, combine flour, baking powder and wheat germ. Combine milk with vanilla, almond extract and lemon rind. Add dry ingredients to creamed mixture alternating with milk until combined. Fold in flavored dried fruits. Spoon batter into a well-buttered and floured 2-quart tube pan. Bake for about 1 hour or until toothpick inserted in center of cake comes out clean. Let cool for 10 minutes in pan, then turn out cake and cool on rack.
Follow one of the links below for past Chef Fatboy Recipes.
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