Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
QUICHE LORRAINE
I can now make this quiche in my sleep, in fact, I think I have on one or two
occasions. If you use a frozen pie crust or refrigerator one this is a very
quick breakfast or brunch dish.
Pastry for one-crust nine inch pie
4 strips bacon
1 cup 1/2 and 1/2
1 cup milk
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper
1 onion, thinly sliced
1 1/2 cup Gruyère or Swiss cheese, chopped or extra large grated
1/4 cup Parmesan cheese, grated
4 eggs, lightly beaten
1. Preheat oven to hot 450° F.
2. Line a nine-inch pie plate with pastry and bake five minutes. Remove from
oven and allow to cool slightly. Reduce the oven temperature to 350° F.
3. Cook the bacon until crisp and remove it from the skillet. pour off all but
one tablespoon of the fat remaining in the skillet. Cook the onion in the
remaining fat until the onion is transparent.
4. Crumble the bacon and sprinkle 1/2 half of the bacon onion and cheese
over the inside of the partly baked pastry.
5. Combine the eggs, cream, nutmeg, salt and pepper in a blender and blend
until combined. Strain over the onion-cheese mixture.
6. Bake until a knife inserted one inch from the pastry edge comes out
clean, (about 45 minutes) then cook about ten minutes longer. Allow to cool
slightly and setup.
Servings: 6
-----------------------------------------------------------------------------------------------------------------CHICKEN POT PIE
This recipe is actually a combination of two recipes. I read through half of
the first recipe and for some reason read through the second half of another
recipe on the opposite page. It was a happy mistake, because this is still one
of my favorite pot pie recipes.
3 Tbs butter
6 Tbs flour
1 1/4 cups chicken broth
1 1/4 tsp rosemary, dried
1/4 tsp Tabasco
1/2 lb chicken, seared and cubed, the chicken will not be cooked through
2 carrots, medium
1 cup peas, frozen
1 cup potatoes, cubed to 1/2 inches
1 1/4 cup milk
1/4 tsp black pepper
1 cups baking mix
1/2 cup milk
1 egg
1. Peel and cube potato. Cook in water in the microwave for 7 minutes.
2. In a large sauce pan sear chicken until brown on both sides and remove
from pan. Allow to rest
3. Melt 3 tablespoons of butter. Stir in the flour and cook for one minute
or until the flour begins to smell nutty. Remove from heat and gradually
add broth. Replace pan to heat and stir constantly and bring to a boil
over medium heat. Add the rosemary and Boil for 1 minute or until slightly
thickened.
4. Cube the chicken
5. Mix together the baking mix, milk and egg. Roll out onto a floured surface
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until the dough is the size of your casserole dish
6. Place Tabasco sauce, cubed chicken, carrots, peas and potatoes into a
2 quart casserole dish. Pour “gravy” into dish until it covers the previous
ingredients. Place dough on top and using a knife cut slices in the dough
to vent.
7. Bake 40 minutes or until golden brown.
Servings: 6
-----------------------------------------------------------------------------------------------------------------BLOODY MARY
I was inspired to create this bloody mary after having a few of these lovelies
at Commander’s Palace in New Orleans. The glasses are rimmed with a
Cajun spice mix. The glasses aren’t full of the bloody mary mix because the
waiters come to your table with bottles of “happiness” frozen in huge blocks
of ice to top off your drink.
1 quart Tomato juice or Clamato juice
Juice of 1/2 lemon
1 tsp Worcestershire sauce
1 tsp Tabasco sauce
1 Tbs prepared horseradish
1/4 tsp garlic salt
1/4 tsp celery salt
Freshly-ground white pepper
1 1/2 cups pepper-flavored or plain vodka
3 Tbs Cajun Spice Mix
1. Pour a few tablespoons of the Cajun spice mix into a saucer. Rim the
glass with a little vodka and then place immediately in the Cajun spice mix.
Allow to “harden” before serving.
2. Mix all in a 2-quart pitcher. Stir until well blended. Pour into ice-filled glasses,
and garnish with lemon or lime. You can also add pickled green beans, spicy
pickled okra, cherry peppers or stick with the traditional celery stalk.
Servings: 8
-----------------------------------------------------------------------------------------------------------------APPLE CRUMBLE PIE
This is also known as B*tchAss Pie, and it came from a Southpark and Cartman
Reference. Patrick and I had a bet that the loser of a cribbage game would make
the favorite pie for the winner. Patrick won and his favorite is apple crumble pie.
After winning, he told me to go in the kitchen and make him some B*tchAss Pie.
To this day, when he want me to make the pie, he still requests it as B*tchAss pie.
6 cups sliced peeled granny smith apples, (approximately 5 medium apples)
2/3 cup sugar
2 Tbs all-purpose flour
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 unbaked pastry shell (9 inches)
TOPPING:
1/3 cup brown sugar
1/3 cup all-purpose flour
1/3 cup butter
1/2 tsp cinnamon
1. If you aren’t using a frozen prepared pie crust, prepare pie pan with pie
crust and crimp edges.
2. In a bowl, combine the apples, sugar, flour, salt and spices; spoon into
pie shell.
3. To make the topping, combine sugar and flour; cut in butter until mixture
resembles coarse crumbs. Sprinkle over pie.
4. Bake at 375° for 50-55 minutes or until the topping is browned and
apples are tender. Cover crust edges with foil during the last 15 minutes if
needed. Cool completely before cutting. Yield: 6-8 servings.
February 2015
Thunder Roads Magazine® Colorado 29