Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
WATERMELON LIME DRINKS
We first had a rendition of these at a restaurant in
Evergreen, CO. I couldn’t wrestle the recipe out of the
bartender, so I went to work on creating my own. They
are refreshing and delicious non-alcoholic drinks. If you
would like to make these more of an adult beverage add
your favorite clear alcohol (Vodka, Gin, White Rum or Silver
Tequila).
3 - 4 cups of 2” watermelon chunks
2 cups unflavored sparkling water
1/4 cup lime simple syrup (recipe below)
Mint Sprigs and lime wheels for garnish
Ice
Lime Simple Syrup:
1/2 cup
1/4 cup
1/4 cup fresh lime juice
(Don’t use the prepared lime juice in a bottle)
Zest of 1 lime
Procedure
Simple Syrup
Combine the sugar, water, lime juice, in a small saucepan.
Bring to a boil, and stir to dissolve the sugar. Remove from
the heat and allow to cool.
Add the lime zest and chill in the refrigerator.
Drink
In a blender or food processor, puree the chunks of
watermelon.
In a pitcher, combine the watermelon puree, lime simple
syrup, and sparkling water. Taste the mixture and add more
simple syrup for additional sweetness and lime taste. Pour into
glasses filled with ice and garnish with lime wheels and mint.
ROSEMARY SHRIMP SKEWERS
Several summers ago I had a rosemary plant that went
absolutely nuts in my garden. I found a rendition of this
recipe with a ton of ingredients, I switched it up to use Italian
seasoning (I make my own and the recipe is included).
These are a quick and easy meal or a great appetizer.
1 Lb Peeled and deveined shrimp
8 sprigs of rosemary
3 tsp Italian seasoning mix
2 Tbsp. red wine vinegar
2 Tbsp. Extra Virgin Olive oil
Pinch of salt and pepper.
Italian Seasoning Mix
1 Tbsp. dried oregano
1 Tbsp. dried basil
1 Tbsp. dried rosemary, crushed
1 Tbsp. dried marjoram
1 Tbsp. dried thyme
1 tsp. red pepper flakes (optional)
Store in an airtight jar
Procedure
Cut 8 rosemary stems approximately 5 inches in length.
Strip off the bottom leaves leaving approximately 3 inches
of stem and the remaining leaves on top.
Skewer 4 – 5 shrimp with the stem of each rosemary sprig.
You can get more shrimp on the skewer if you “cuddle” (think
Yin and Yang) the shrimp and skewer them together.
Briefly, mix together the oil and vinegar. Place the
shrimp skewers in the bottom of a leak proof container
and pour the olive oil and vinegar on top of the shrimp.
Sprinkle approximately two tsp of the Italian seasoning mix
on top of the shrimp. Turn and sprinkle with another 1 tsp.
Allow to chill in the fridge for 40 minutes.
Heat the grill to medium and grill the skewers for 2 – 3
minutes per side. Don’t worry if the leaves get a little charred,
it just adds flavor. Remove from the grill and serve.
CUCUMBER ONION SALAD
This is one of my all-time favorite recipes from when I
was a kid. When I was little my family always ha