Total Motorcycle Bikers Cookbook

What is your favorite way to cook?

BBQ
23
58%
Stove-Top
5
13%
Oven
1
3%
Microwave
1
3%
Grill
9
23%
Other
1
3%
 
Total votes: 40

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KarateChick
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#41 Unread post by KarateChick »

NorthernPete wrote: 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.
I thought it was a gift...moose!

(Sorry CNF for jumping your post here...those recipes look delicious!)
Ya right, :wink: there are only 2 kinds of bikes: It's a Ninja... look that one's a Harley... oh there's a Ninja... Harley...Ninja...

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NorthernPete
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#42 Unread post by NorthernPete »

KarateChick wrote:
NorthernPete wrote: 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.
I thought it was a gift...moose!

(Sorry CNF for jumping your post here...those recipes look delicious!)
MOose in a frying pan

2 cross rib moose steak
slab of butter
bottle of beer

open beer and take a sip
slice steak into thin strips, about 1/2 wide
take a few more sips of beer
melt butter in pan, and get er sizzling
mmm..beer
place moose strips in frying pan and brown.... mmm..sizzly!
pour in some beer, can cover the steak if you like.
drink the rest of your beer while moose simmers.
place on a paper towel and blot the extra grease off and enjoy!
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2009 GS500F

Shorts
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#43 Unread post by Shorts »

I imagine that's a pretty good tastin plate of Moose steak. Makes me want to start dinner now! Hey wait, it is almost 5pm...hmmm

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CNF2002
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#44 Unread post by CNF2002 »

Caviar Dijon
Image
HORS D’OEURVES

Caviar with Dijon Crème on crackers.

Ingredients
Whole wheat table crackers
Caviar
Sour Cream
Dijon Mustard
Chives
Finely minced garlic or garlic powder


Blend ½ cup sour cream, 1 tbs Dijon mustard, 1 clove finely minced garlic (or 1 tsb garlic powder). Spoon onto wheat cracker. Top with caviar. Insert chives.


Notes: I recommend this recipe to anyone wanting an introduction to caviar. My wife loves caviar but I just tolerate it. Careful selecting your cracker, it should have little to no taste (some of those wheat crackers are way too sweet and are almost like cookies - they do not work well). The spice in the cream reduces the saltiness of the caviar. You can pick up a small 3-4 ounce jar of caviar for around $6 at your local grocery store.
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NorthernPete
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#45 Unread post by NorthernPete »

he gives a caviar recipie...I give you a road kill recipie..... :laughing:
1988 VN1500
2009 GS500F

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ZooTech
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#46 Unread post by ZooTech »

ZooTech’s Jambalaya


Ingredients:

- 1 package Zatarain’s Jambalaya mix (or your favorite brand)
- 1 smoked pork or beef sausage (1lb.)
- 1 pound chicken tenderloins, catfish, crawfish tails, shrimp, scallops, or a combination
- 1 green pepper (diced)
- 1 medium yellow onion (diced)
- 2 cloves fresh garlic (minced)
- 1 can diced tomatoes with green chilis
- 1 TBSP olive oil
- Salt and Pepper to taste

Directions:

Slice the sausage in half along its length, and then cut into ¼” thick half-circle slices. Heat a frying pan over high heat and add the olive oil. Once up to temperature (oil will begin to smoke) add the diced sausage, onion, green pepper, and minced garlic. Cook until the onion and pepper sweat and the meat begins to brown, then season with salt and pepper (and cayenne pepper if you’re up for it). Remove from heat and set aside.
Add two cups of water and the can of diced tomatoes with green chilis (undrained) to a large pot. Bring to a boil. Add the Zatarain’s Jambalaya rice mix, the contents of the skillet you set aside, and any diced (raw) chicken you may be using to the pot. Return to a boil and then reduce the heat to a simmer and cook covered for 25-minutes.

If you have chosen to use seafood instead of or in addition to chicken, it should be added during the last 15-minutes of simmering to avoid overcooking, especially with scallops. If you choose to add shrimp, you can purchase pre-cooked cocktail shrimp and stir it in at the last minute of cooking just to warm it up. Raw shrimp or catfish nuggets should be treated like chicken and should be added after the first boil. I usually serve this dish up with a side of cold seafood salad as a welcome relief to the spicy heat! You can also use this recipe as a stuffing for Creole stuffed peppers. Enjoy!


Dump it Cake


Ingredients:

- 1 can cherry pie filling
- 1 (20oz) can crushed pineapple (in juice)
- 1 classic yellow cake mix
- 1 stick sweet cream or salted butter
- ¼ cup chopped walnuts, pecans, or Grape Nuts cereal
- Cinnamon
- Brown Sugar

Directions:

Preheat oven to 325-degrees. Pour cherry pie filling into a large casserole dish and spread it around evenly. Pour crushed pineapple on top of cherry pie filling (do not drain the pineapple first!) and spread it around evenly. Dump the yellow cake mix on top of the pineapple and spread it around evenly. Slice stick of butter into 1/8” squares and lay on top in a checkerboard pattern. Sprinkle chopped nuts or Grape Nuts cereal (for kids or adults with allergies or aversion to nuts) evenly on top of butter layer. Finally, sprinkle cinnamon and brown sugar on top of the nuts and place the dish in the oven uncovered for one hour at 325-degrees. Serve with Breyer’s Vanilla Bean ice-cream.


Banana Shake


Ingredients:

- 2 cups Soy or Rice milk
- 6 Pitted Dates
- 2 Frozen Bananas
- ¼ cup chopped walnuts
- 1tsp Vanilla

Directions:

Add all ingredients to blender and blend 'til smooth. It's best to keep the bananas in the freezer in Ziploc sandwich bags, two per bag (pre-peeled, of course).

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rapidblue
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#47 Unread post by rapidblue »

BBQ Nachos

Pretty simple but the barbeque give a great taste.

Ingredients:

• Round Tostitos
• Grated cheese (cheddar, mozzarella, marble, whatever floats your boat)
• Diced green onions
• Diced red/yellow/green peppers (your choice)
• Oregano/chilli powder/all spice/pepper
• 1 lb lean ground beef
• Your favourite Salsa (~2 cups)
• Sour cream

• Cookie sheet that fits in your BBQ
• Blender
• BBQ


Directions:

In a large frying pan, fry up the ground beef, adding spices during cooking.

While ground beef is browning,
• Layout the round Tostitos to thoroughly cover the entire cookie sheet.
• Puree salsa in blender
• Mix together the salsa and sour cream to taste. About 2 parts salsa to 1 part sour cream. (This is just a guess on quantities; mixture should be a light red colour.)
• Dice onions and peppers
• Grate cheese
• Heat BBQ on low heat

Once the beef is ready to go, add the ground beef, onions and peppers. If you want you can add some more of the spices gently over the whole cookie sheet. Finally add the cheese over the top of everything. There should be a well-covering layer of cheese. Throw the salsa/sour cream mix into a bowl for dipping.

Place the cookie sheet on the barbeque, close the lid. Depending on how well you barbeque heats, let it cook for 5-10 minutes. This should be long enough to melt the cheese thoroughly and give the Tostitos a nice BBQ flavour.

An alternative is to add a thin layer of the salsa/sour cream to the nachos before the meat/peppers/onions/cheese. Eat these fairly quickly as the nachos tend to get a little soggy, but it taste real good when it's all together.

Enjoy.
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JackoftheGreen
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Re: Total Motorcycle Bikers Cookbook

#48 Unread post by JackoftheGreen »

(Wow! Who knew there was a Biker's Cookbook thread already here? I had no idea. I had to consult with a voodoo priestess and get some tips before I felt comfortable ressurecting this thread, but I've got two chicken feet, a rattlesnake's rattle, six rusty coffin nails and some spittle from a toad arranged neatly around my laptop, so it should work. Here goes...)

Creamy Turkey Salad

2C finely chopped turkey (white or dark meat)
4oz (half brick) cream cheese
2/3C Miracle Whip (no guarantees if you use Mayo!)
1C whole fresh cranberries
2T sugar

Roughly chop cranberries, combine all ingredients and blend until smooth.

This is good served any way you'd serve chicken salad, but it's especially good on cranberry wheat bread or crackers.

This recipe makes enough for two adults to snack on all day, or 6-8 fully loaded sandwiches.

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Re: Total Motorcycle Bikers Cookbook

#49 Unread post by JackoftheGreen »

Amazing Cinnamon Apple Pancake

To pull off this recipe, you need a skillet that can go straight from the stove top into the oven.

3 large eggs
1/2 c milk
1/2 c all purpose flour
1/2 t salt

1 Large or 2 medium apples
Cinnamon and Sugar blend
2 T butter

Mix eggs, milk, flour and salt in a large bowl until smooth. Set aside.
Preheat oven to 425 F.
Core and slice apples (peel optional).
Sautee apples in a single layer in butter, turn once.
When apples are golden on both sides, shake cinnamon and sugar liberally over them. You really can't use too much blend, and should use at least 3 T.
Pour batter gently over apples, then immediately place pan in oven. Bake about 18 minutes, until the top of the pancake no longer looks wet. Invert pancake over plate and enjoy!

Makes one pancake.
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sapaul
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Re: Total Motorcycle Bikers Cookbook

#50 Unread post by sapaul »

Pork fillet

1-2 kg pork fillet
1 Chourico sausage
olive oil
pat of butter

Slice pork fillet 3/4 way through, leave base intact, 2 cm apart, the whole length
rub with olive oil and butter

Slice Chourico and place in the cuts in the pork fillet

Pre heat oven to 180 C
wrap in tin foil and place in oven for 45 mins (size dependant)
open foil for last 15 mins to brown

Serve on steamed spinach, use juice from pan, if you dare.

Enjoy
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