Total Motorcycle Bikers Cookbook

[totalmotorcycle]

dr_bar - Your crazy; don't ever change. If I did set one up and I'm on there I'm either afraid I'll get no replies, or my inbox will be filled each day as they all want to meet me... haha

redfeather630 - I definately love when people suggest new and creative things so there is no way you caused any issues at all. If there was one, it would be offered free of charge to all visitors, no membership or payment required as that's what Total Motorcycle is all about.

CNF2002 - "...cooked, and eaten while on a bike tour on the road" I did read about tin can breakfast where you take a tuna can, add 2 eggs, bacon and strap it to your exhaust, ride for 2 hours and the heat from the exhaust cooks your meal.

Mike.

[Nibblet99]

I vote for the Motorcycle cookbook to only include items that can be found, cooked, and eaten while on a bike tour on the road...either in hunting, gathering, or scavenging capacity

Why do I get the impression they'd all start with. "Tenderise a rabbit with your front tyre at 60 mph...."

[Z (fka Sweet Tooth)]

"...cooked, and eaten while on a bike tour on the road" I did read about tin can breakfast where you take a tuna can, add 2 eggs, bacon and strap it to your exhaust, ride for 2 hours and the heat from the exhaust cooks your meal.

Mike.

Why am I tempted to actually try that? It's kinda like trying to fry on egg on the sidewalk on a hot day.

[redfeather630]

i was just saying that incase the wife objected!

i'll keep the suggestions coming then since your open!
(now all i have to do is sit an wait til one comes along for me to shoot)

going back to the roadkill recipes, no guns required, cleaner yes!!

i'll get you my moms recipe for her strawberry cheesecake pie, now all i have to do is sqeeze it outta her one more time!!

see ya in accouple a days with the recipe....thats how long it will take!

[redfeather630]

i know my dads best friend who moved to montana this january made hobo stew at the campgrounds last year!

now you can give or take on some veggies and seasonings on how you like it. Thats why its called hobo stew, you have to make the most of what ya got!!

HOBO STEW
1-2 medium potatoes, washed and cubed
1-2 medium carrots, washed and sliced
1 bell pepper
1 small onion, cleaned and chopped roughly
1/2-1lb. meat, usually beef chunks or venison
warchester sauce
water
salt
pepper
lawrys seasoning salt
aluminium foil

a campfire is prefered for this rescipe, but an oven will work. Take a good hunk of the foil, enough to wrap it up in acouple times,
in the middle of the foil place all solid ingredients, cup the foil up around the pile. Squirt a little warchester sause on all of it, add enough water to keep it from burnings.Sprinkle the salt, pepper, an lawrys to taste. if your using deer, mrs.dash is sometimes better to use with it, the garlic herb is what we usually use at our place. you can use red pepper flakes too. fold it up good and take another peice of foil and wrap it over top tightly. place in the coals of the campfire after it peeters out a little, wait for about half an hour, times vary....
(so other people who have made this help me out here)

make sure to slightly cover with coals an turn half way thrue cooking.
after its done cooking let set for awhile, take two forks and pry foil back carfully, will be as hot as the fire!!

so hopefully you other people can help me out here!! cuase the cook who made it is at the other side of the country in paradise valley!

[t_bonee]

i know my dads best friend who moved to montana this january made hobo stew at the campgrounds last year!

now you can give or take on some veggies and seasonings on how you like it. Thats why its called hobo stew, you have to make the most of what ya got!!

HOBO STEW
1-2 medium potatoes, washed and cubed
1-2 medium carrots, washed and sliced
1 bell pepper
1 small onion, cleaned and chopped roughly
1/2-1lb. meat, usually beef chunks or venison
warchester sauce
water
salt
pepper
lawrys seasoning salt
aluminium foil

a campfire is prefered for this rescipe, but an oven will work. Take a good hunk of the foil, enough to wrap it up in acouple times,
in the middle of the foil place all solid ingredients, cup the foil up around the pile. Squirt a little warchester sause on all of it, add enough water to keep it from burnings.Sprinkle the salt, pepper, an lawrys to taste. if your using deer, mrs.dash is sometimes better to use with it, the garlic herb is what we usually use at our place. you can use red pepper flakes too. fold it up good and take another peice of foil and wrap it over top tightly. place in the coals of the campfire after it peeters out a little, wait for about half an hour, times vary....
(so other people who have made this help me out here)

make sure to slightly cover with coals an turn half way thrue cooking.
after its done cooking let set for awhile, take two forks and pry foil back carfully, will be as hot as the fire!!

so hopefully you other people can help me out here!! cuase the cook who made it is at the other side of the country in paradise valley!

See the bottom of the first page of this thread for my take on it. We never called it hobo stew tho. Just campfire goodness. Cause it's good as hell and cooked in the campfire.

[NorthernPete]

I vote for the Motorcycle cookbook to only include items that can be found, cooked, and eaten while on a bike tour on the road...either in hunting, gathering, or scavenging capacity

Why do I get the impression they'd all start with. "Tenderise a rabbit with your front tyre at 60 mph...."

I have done this..... some rabbits get a little too tenderized, but if you just clip them, you can pop their necks and have some dinner....

And no, Im not a crazy red neck roadkill muncher, just one who wont look a gift...rabbit... in the mouth.

[CNF2002]

I see a theme happening with redfeathers recipes!

I'll add a couple of my own when I get home tonight

[CNF2002]

Pork Kabob-Wraps

As shown: pork kabob-wraps with steamed vegetables and red potatoes.


Ingredients:

Pork
3 cloves garlic (chopped)
1 tsp rosemary
1 tsp thyme
salt and pepper
olive oil
strips of raw bacon
1 green bell pepper (cut into 1 inch squares)
¼ onion (chopped)

Sauce
Plain Yogurt
Dijon Mustard
Chives (chopped)

Instructions

Cut pork into 1 inch squares, wrap in bacon, coat in olive oil and set in a dish. Sprinkle with garlic, onion, rosemary, and thyme. Cover and marinade in refrigerator for 30 minutes.

Take out and season with salt and pepper. Place pork bacon wraps on skewers with bell peppers. Grill or broil at 450 for 20-30 minutes or until pork is no longer pink. Turn only once during cooking (bacon should be slightly blackened).

For sauce, mix ¼ cup yogurt with 1 tsp Dijon mustard (or to taste) and add 10 chopped chives. Chill.

For potatoes, boil small whole red potatoes with 1 tbsp butter and a dash of salt. Cook until fork easily pierces potatoes. Remove from heat, run potatoes over water and chill with ice 10 minutes. Cut each in half. With a spoon scoop out a small bit of the center of each and drop a spoonful of sour cream in. Garnish with chives.

Garnish plate with small lemon or orange round peel with extra sauce piled inside (not pictured). (I add this part because my wife and I thought the sauce was so delicious we wanted more!)

[CNF2002]

Salmon and Asparagus

HORS D’OEURVES

Asparagus wrapped in baked salmon with garlic sauce.

As shown: Salmon and Asparagus with sauce served in lettuce leaf and side of avocado slices.


Ingredients:

Salmon Wraps
1 filet salmon
Asparagus, cut in 1 inch lengths
olive oil
1 tsp melted butter
salt & pepper
fresh lemon juice, 1 lemon

Sauce
½ cup sour cream
3 tbsp mayonnaise
2-3 sprigs parsley (finely chopped)
1 clove garlic (finely chopped)

Instructions

Preheat oven to 500.

Slice salmon filet into thin, wide strips. Set 3-4 asparagus cuts in and wrap salmon around. Pin end with toothpicks to hold it together while it cooks. Coat bottom of round glass cooking pan with olive oil, place salmon wraps standing up in the pan. Drizzle with melted butter and ½ of the lemon juice. Salt and pepper as desired. Cook for 10 minutes.

For sauce: mix sour cream, mayonnaise, parsley, garlic, and remaining lemon juice. Chill. Serve to the side of the salmon.

Notes: We made this as a main course but my wife and I agree that these would be better suited as hors d'oeurves.