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Recipes of the Month
Whether it be Beef, Pork, Chicken or
Fish. Rib’s, Breasts, Chops, Fillets or Roasts.
Pork and Pork ribs are considered the
ultimate in American Grilling / Barbecue cooking experience. In the Grilling /
BBQ’ing arena, everyone loves the hearty smell and taste of their grilled
delights made with their own special blend of flavors, herbs and seasonings.
They marry perfectly with Pork, Beef, Chicken or Fish and open more tasteful,
dreamy creations to satisfy anyone’s taste buds. Although the ingredients list
may be long and strange, the process be long, it’s the final juicy, fragrant and
tasteful finish that counts. So, sit back and check these new additions , be
objective, adventurous and yes, be creative because in the end it’s all worth
it!
Chef Fat Boy
Chicken Tikka Masala Kabobs
Submitted by: Bear Hudson, Tyner, KY.
Ingredients:
PART A
2 pounds boneless chicken breast
1/4 cup yogurt
3 teaspoons minced ginger
3 teaspoons crushed garlic
1/4 teaspoon white pepper
1/4 teaspoon cumin powder
1/4 teaspoon mace
1/4 teaspoon nutmeg
1/4 teaspoon green cardamom powder
1/4 teaspoon chili powder
1/4 teaspoon turmeric
3 tablespoon lemon juice
4 tablespoon vegetable oil
Melted margarine (for basting)
PART B
5 ounces tomato paste
10 ounces tomato puree
2 pounds tomatoes chopped
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons green chilies
1 tablespoon red chili powder
2 teaspoons cloves
8 green cardamoms
Salt to taste
3 tablespoon butter
2/3 cup cream
1 teaspoon fenugreek
2 teaspoons ginger julienne
honey to taste
Instructions: Whisk all of the ingredients in Part A together in a large
bowl. Add the chicken breast, cut into 2 inch cubes. Marinate overnight in the
refrigerator. Put chicken on skewers. Prepare grill. Grill the chicken for 8
minutes, basting with margarine twice. Drain excess marinade and grill for
another 2 minutes. While doing this, make the sauce in Part B. Deseed and chop
green chilies. Put tomatoes, tomato paste and tomato puree in a pot and add
approximately 4-1/4 cups of water. Add ginger and garlic paste, green chilies,
red chili powder, cloves, cardamoms, and salt. Cook over low heat until reduced
to a thick sauce. Strain through a strainer and bring to a boil. Add butter and
cream. Stir. If the sauce tastes sour, add honey to taste. Add fenugreek and
ginger juliennes, stir, and serve with the chicken.
Bear’s Cinnamon Chicken Wings
Submitted by: Bear Hudson, Tyner, KY.
Ingredients:
6 oz. frozen pineapple juice concentrate, thawed
1/2 c. chili sauce
1 1/2 tsp. ground cinnamon
1/2 tsp. chili powder
1/2 tsp. onion salt
1/8 tsp. cayenne
1 lb. chicken wings (8 or 9)
Instructions: Blend all ingredients except chicken in small mixing bowl. Pour
into glass baking dish or large plastic food storage bag. Cut each chicken wing
into 3 pieces at joints. Discard wing tip pieces. Place remaining pieces in
marinade. Cover dish or close bag. Refrigerate for at least 8 hours, stirring or
turning bag over occasionally. Season cooking grill with vegetable oil. Preheat
grill for 10 minutes. Remove chicken wing pieces from marinade, reserving
marinade. Grill chicken at medium with hood closed until meat near bone is no
longer pink, 12-18 minutes, turning pieces over and brushing with marinade once.
Curt’s Spicy Chicken Wings
Submitted by: Curt Meece, Atlanta, GA.
Ingredients:
12 whole chicken wings
2 tablespoons garlic salt
2 tablespoons black pepper
2 tablespoons cayenne pepper
2 tablespoons fresh Greek oregano leaves
2 cups blue cheese dressing, recipe follows
Directions: Rinse the chicken wings under cold running water, then drain and blot dry completely with paper towels. Place the wings in a large bowl and sprinkle with the garlic salt, pepper, cayenne, and oregano. Season just 1 side of the wings for mild, or for hotter wings, turn the wings to coat the other side with seasonings and then cover and marinate in the refrigerator for 24 hours. Preheat a grill to medium-high. Grill chicken wings, turning once, until the juices run clear when pierced with a fork. Serve immediately with a side of Blue Cheese Dressing.
Blue Cheese Dressing.
1/4 pound blue cheese
1 cup mayonnaise
1 tablespoon red wine vinegar
1 tablespoon lemon juice
2/3 cup evaporated milk
1/4 teaspoon garlic salt
1/4 teaspoon celery seed
Directions: Blend all ingredients together in a food processor. Transfer to a
bowl, cover, and refrigerate until ready to serve.
Roast Chicken in Lemon - Rosemary Marinade
MARINADE:
Out of many recipes for roast or grilled chicken, this remains my all-time
favorite. It's easy to prepare ahead of time, and the lemon juice gives the
chicken a piquant, crispy taste that rivals that of any butter-basted bird. 1
whole lemon, halved 4 sprigs fresh rosemary.
Ingredients for the Marinade:
2/3 c. freshly squeezed lemon juice
2 tbsp. olive oil
3 tbsp. crushed black peppercorns or coarsely ground pepper
4 tbsp. fresh, chopped rosemary or 2 tbsp. dried
Directions: Combine all ingredients for the marinade. Pour over the chicken
and marinate in the refrigerator for at least 3 hours, or overnight. Place the
lemon halves and rosemary sprigs in the cavity of the chicken if a whole bird is
used. Roast chicken in a 425 degree oven for 15 minutes per pound. Do not open
oven or baste chicken during roasting. If chicken is to be grilled, grill for
approximately 20 minutes, turning once. Legs and thighs should be grilled an
additional 5 minutes or until meat is not pink. Serves 4.
Blackened Catfish
Submitted by: Dan, Dan the Cajun Bikerman, LA.
Ingredients:
4 catfish fillets
Olive oil
1/3 lb. bacon
2 teaspoons each of the following:
Garlic powder
Thyme
White pepper
Black pepper
Cayenne pepper
Lemon pepper
Cumin or chili powder
Rosemary, crushed
Fennel seed, crushed
1 teaspoon allspice
1 teaspoon oregano
½ teaspoon salt
Directions: Fry bacon; discard bacon and retain grease. Combine all dry
ingredients, rub fillets with olive oil, then coat liberally with spices. Drop
in hot bacon grease and cook until you can easily put a fork through them.
Blackened Spiced Fish
Submitted by: Dan, Dan the Cajun Bikerman, LA.
This needs to be cooked outside, a lot of smoke!!
Ingredients:
1 jalapeño, seeded (see note)
2 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 (6-ounce) fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro
Directions: Combine jalapeño, olive oil, garlic, paprika, orange juice,
oregano, allspice, cumin and salt in a food processor or blender. Puree until
smooth. Place fish in a dish and cover with puree; cover with plastic wrap and
place in refrigerator 1 hour. Heat a nonstick pan over medium-high heat; add the
fish and cook 4 minutes per side or until done; fish should flake easily.
Sprinkle with lemon juice and cilantro. Serve hot. Makes 4 servings.
Cooking Tip: Pan needs to be hot for fish to 'blacken' properly. Watch carefully
to make sure it doesn't burn.
Broiled Citrus Salmon
Submitted by: Rex Whitmore, Tyner, KY.
Ingredients:
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon lemon juice
2 teaspoons molasses
1/8 teaspoon salt
1/8 teaspoon pepper
4 (5-ounce) salmon fillets or steaks
1 orange, juiced
Directions: Preheat broiler. In a small bowl, stir together olive oil, lime
juice, lemon juice, molasses, salt and pepper; mix well. Place salmon on a
broiling pan, skin-side down. Brush liberally with marinade and broil until
crisp on the outside and flesh flakes easily, about 7 minutes per inch of
thickness. Remove from broiler and sprinkle immediately with orange juice. Serve
hot. Makes 4 servings.
Uncle CE Coffey’s Freedom Burgers
Free yourself from the same old hamburger. These Burgers have the cheese already
mixed in and are chock full of herbs and crushed pineapple. Serve with any
additional favorite condiments.
Ingredients:
2 pounds lean ground beef
1 cup shredded cheddar cheese
1 (8-ounce) can crushed pineapple, drained
1/3 cup dry bread crumbs
7 1/2 teaspoons chopped fresh parsley
4 1/2 teaspoons minced and seeded green chiles
2 teaspoons garlic salt
1/2 teaspoon crushed dried oregano
1/8 teaspoon ground black pepper
6 hamburger buns
1 tomato, sliced for accompaniment
Prepared mustard for accompaniment
Tomato Ketchup for accompaniment
Directions: Preheat grill. Combine ground beef, cheddar cheese, crushed
pineapple, dry bread crumbs, parsley, green chilies, garlic salt, oregano and
pepper in a large mixing bowl. Mix gently until thoroughly combined. Shape into
patties. Grill 4-inches from hot coals for about 4 minutes on each side. Serve
with hamburger buns, tomato, prepared mustard and ketchup or other favorite
condiments. Makes 6 servings.
Italian Turkey Burgers
These grilled ground turkey burgers are topped with mozzarella cheese and tomato
slices.
Ingredients:
1 pound fresh ground turkey
2 tablespoons chopped fresh basil leaves*
1 teaspoon paprika
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 slices mozzarella cheese
4 whole wheat hamburger buns
2 Roma tomatoes, sliced
Directions: Prepare grill; heat until coals are ash white. Meanwhile, combine
ground turkey, basil, paprika, garlic, salt and pepper in medium bowl. Shape
into 4 (1/4-inch thick) patties. Place patties on grill. Grill, turning once,
until cooked through (12 to 15 minutes). Top each burger with 1 slice cheese;
continue grilling until cheese is melted (1 minute). To serve, place burgers on
buns; top with tomatoes. Makes 4 servings *Or substitute 2 teaspoons dried basil
leaves.
Judy’s Juicy Jumbo Burgers
Submitted by: Judy Coffey, Tyner, KY.
Ingredients:
1 pound lean ground beef
1/2 cup Quaker Oats (quick or old fashioned, uncooked)
1 large egg, lightly beaten
1/2 cup catsup
1 tablespoon finely chopped onion
2 teaspoons prepared mustard
1/2 teaspoon salt (optional)
1/8 teaspoon black pepper
Hamburger buns (optional)
Directions: In medium bowl, combine all ingredients except hamburger buns,
mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Broil or
grill patties 4 to 6 minutes on each side to medium (160°F) doneness, until not
pink in center and juices show no pink color. Serve on hamburger buns, if
desired. Makes 6 servings.
Big Mike’s Burgers
Submitted by: Big Mike Pease, Bloomfield, CT.
Ingredients:
1 pound ground beef
1/4 pound bulk Italian sausage
5 hamburger buns, split and toasted on grill
Directions: Preheat barbecue grill. In a large bowl mix together ground beef
and Italian sausage. Shape the mixture into 5 patties, each about 3/4-inch
thick. Grill the patties 4-inches from the heat, turning once, until done, about
10 to 15 minutes. Serve on hamburger buns. Makes 5 servings.
Angel Hair with Feta and Sun-Dried Tomatoes
Submitted by: Ray “Obiwan” Konopka, Palm Coast, FL.
Ingredients:
1 (16 ounce) package angel hair pasta
1/4 cup olive oil
4 cloves garlic, crushed
3 ounces sun-dried tomatoes, softened and chopped
1 (8 ounce) package tomato basil feta cheese, crumbled
1 cup grated Parmesan cheese
1 bunch fresh cilantro, chopped
Salt and pepper to taste
Directions: Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.
Spicy Seafood Pasta
Submitted by: John “Woody” Smith, Tampa, FL.
Ingredients:
Sauce:
1/2 stick unsalted butter
1/4 c. diced onion
1/8 c. diced red bell pepper
1/8 c. diced green pepper
12 oz. Italian hot sausage, diced
1 tsp. cayenne powder
2 tbsp. Tabasco sauce
1/4 c. Cajun seasoning
1 tbsp. Worcestershire sauce
4 c. crushed fresh tomatoes
1/4 c. tomato paste
2 tbsp. dry red wine
Directions: Sauté the onions, peppers and sausage in butter. Add remaining
ingredients and simmer for 10 minutes.
SEAFOOD PASTA:
Ingredients:
1/3 c. unsalted butter
8 oz. your favorite white fish (I use orange roughy)
8 oz. med. raw shrimp, peeled, deveined & tails removed
8 oz. bay scallops, cleaned
8 oz. fresh shucked oysters or mussels
6 tbsp. dry white wine
1 to 2 lbs. cooked fettuccine (depending on the sauce to pasta ratio you prefer)
1/2 c. heavy whipping cream
1 1/2 c. spicy sauce
Grated Parmesan cheese
Directions: Sauté the first 4 ingredients in the butter and wine for about 4
minutes. Add fettuccine and cream and simmer another 4 minutes. Add 1 1/2 cups
(or more if necessary) of the spicy sauce and simmer until well thickened. Top
with the cheese and serve with tossed green salad.
Now awesome Desserts from Melody!
Apricot Cobbler
Ingredients:
1 cup Bisquick baking mix
1/3 cup milk
1 tablespoon brown sugar
1 tablespoon soft butter or margarine
1/4 teaspoon nutmeg
1 (17 ounce) can apricot halves
Ice cream
Directions: Preheat oven to 400 degrees F. Mix all ingredients except apricot
halves and ice cream with fork to a soft dough. Spread in ungreased 8-inch
square baking pan. Pour apricots (with syrup) over batter. Bake 25 to 30
minutes.Serve warm with ice cream. Yields 4 to 6 servings.
Amaretto Macaroon Cheesecake
Ingredients:
1 (7 ounce) package Baker’s Angel Flake Coconut, lightly toasted
1/2 cup finely chopped almonds, lightly toasted
1 (14 ounce) can sweetened condensed milk, divided
1/3 cup flour
1/4 cup (1/2 stick) butter or margarine
32 ounces cream cheese, softened
1/4 cup granulated sugar
4 eggs
1/4 cup almond-flavored liqueur
Directions: Mix coconut, almonds, 1/2 cup of sweetened condensed milk, flour
and butter;
press onto bottom of greased 9-inch springform pan. Mix cream cheese, sugar and
remaining
3/4 cup sweetened condensed milk with electric mixer on medium speed until well
blended. Add eggs, one at a time, mixing on low speed after each addition, just
until blended. Blend in liqueur;
pour over crust. Bake at 325 degrees F for 55 to 60 minutes or until center is
almost set. Run
knife or metal spatula around rim of pan to loosen cake; cool before removing
rim of pan. Refrigerate 4 hours or overnight.
Buttermilk Pie
Submitted by: bigmama, GA.
Ingredients:
1 stick margarine melted
2 Cups sugar
3 eggs
3 rounded Tbsp. flour
1 Cup buttermilk
Dash of nutmeg
1 Tsp. vanilla
1 (9 or 10-inch) unbaked pie shell.
Directions: Mix melted margarine and sugar in mixer. Beat well. Add eggs one
at a time alternating with flour, beating after each addition. Add buttermilk,
nutmeg and vanilla. Mix again and pour into pie shell. Bake on the lower rack of
a 375 degree oven for 30-35 minutes or until edges are firm but center is still
a little trembly. Yields 6-8 servings.
Oily’s Australian Cheesecake
Submitted by: Oily, Aus.
Ingredients:
CRUST:
1-1/2 cups Graham Cracker Crumbs
6 tablespoon Butter; Melted *
1/4 cup Sugar Granulated
CHEESECAKE:
1 pound Cream Cheese
1/2 cup Sugar Granulated
3 each Eggs; Large Separated
1/4 cup Unbleached Flour
1 teaspoon Lemon Rind Grated
2 teaspoons Lemon Juice
1 teaspoon Vanilla Extract
1/2 cup Heavy Cream
2 tablespoon Passion Fruit **
* Use sweet cream butter and DO NOT substitute margarine. ** Make the passion
fruit pulp from fresh passion fruits or substitute
Instructions: NOTE: Prebaked crusts are much crisper than the chilled ones
and this can be important if you want a crisp crust. CRUST: If you are prebaking
the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl
and add the butter and sugar blending well. Press the crumb mixture into the
bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form
an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes
and let cool to room temperature before filling. NOTE: This crust can be chilled
for 5 to 10 minutes in the freezer until it is set but is not recommended in
this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing
bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks,
one at a time, beating well after each. Beat in the flour, lemon rind, lemon
juice, and vanilla until just mixed. Whip the cream until stiff in a medium
mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they
form stiff peaks, then fold them into the cheese mixture. Fold in the reserved
whipped cream. Stir in the passion fruit pulp then pour the mixture into the
prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room
temperature, then chill.
Coke Cake
Submitted by: Cher Gilbertson, WI.
Ingredients:
2 cups sugar
2 cups flour
1 1/2 cup marshmallows, chopped
1/2 cup shortening
1/2 cup margarine
3 tbsp cocoa powder
1 cup Coca-Cola
1/2 cup buttermilk
1 tsp baking soda
2 eggs, beaten
Directions: Sift together sugar and flour. Stir in marshmallows and set
aside. Bring shortening, margarine, cocoa and coke to a boil. Remove from heat
and pour over dry mixture. Sir in buttermilk, baking soda, and eggs. Stir
gently; do not beat mixture. Pour into a greased tube pan and bake at 350
degrees for 45 minutes or until done. Coke Cake Frosting
Ingredients
1/2 cup margarine3 tbsp cocoa
6 tbsp Coca-Cola1 box powdered sugar
1 cup pecans, chopped
Directions
Bring margarine, cocoa and coke to a boil. When smooth remove
from heat and add sugar and pecans. Spread on baked, cool
cake.
Be sure to send Chef Fat Boy your favourite recipes! Send them to:
fatboy@chef-fatboy.com
See you next Month!!