Tasty Recipes
All of these recipes have been kitchen tested and biker approved.
Sloppy Joes
I adore sloppy joes! I got tired of being disappointed by the canned version so many times that I sought out a recipe for homemade. This recipe can easily double and triple to go into a crock pot for a football party.
1 Tbs extra virgin olive oil 1 1 / 2 lbs ground chuck( 80 / 20) 1 / 4 cup brown sugar 2-3 tsp Montreal Steak seasoning( recipe follows) 1 medium onion, chopped fine 1 / 2 small red bell pepper, chopped fine 1 Tbs red wine vinegar 1 / 4 tsp mustard powder 1 Tbs Worcestershire sauce 1 1 / 2 cups tomato sauce 3 Tbs tomato paste 1 Tbs bourbon 8 crusty rolls, split, toasted, and lightly buttered
Heat a large skillet over medium high heat and add olive oil to the pan Brown the meat and add onion and bell peppers to the pan. Add the spice mixture and heat in the pan for 30 seconds. Reduce heat to medium and add the red wine vinegar and Worcestershire sauce and bourbon to meat for and heat for about a minute Add tomato sauce, paste, mustard powder and sugar to the pan Reduce heat to simmer and cook until sauce is thickened Using a large spoon place meat onto sliced and toasted buns Serve with dill pickles, sliced tomatoes or cheddar cheese
Montreal Seasoning
This seasoning mixture goes great on steaks, burgers, chicken and more.
2 Tbs smoked paprika 2 Tbs ancho chili powder 1 Tbs crushed red pepper flakes 2 Tbs dry mustard 2 Tbs black pepper freshly ground 2 Tbs Kosher salt
www. thunderroadscolorado. com
1 1 / 2 Tbs ground coriander 1 Tbs dried thyme leaves 1 Tbs granulated garlic 1 Tbs granulated onion 1 Tbs coriander; crushed Combine all of the ingredients in a spice grinder or blender and mix well.
Chicken Strips with Blue Cheese Dressing
Pair this fiery entrée with cool, crunchy carrot and celery sticks.
Chicken: 1 / 2 cup low-fat buttermilk 1 / 2 tsp hot sauce 1 / 2 cup all-purpose flour 1 / 2 tsp salt 1 / 2 tsp smoked paprika 1 / 2 tsp ground red pepper 1 / 2 tsp freshly ground black pepper 1 / 4 tsp salt 1 lb chicken breast tenders 1 Tbs canola oil Dressing: 1 / 2 cup mayonnaise 1 / 4 cup( 1 ounce) crumbled blue cheese 1 Tbs red wine vinegar 1 tsp bottled minced garlic 1 / 4 tsp salt 1 / 4 tsp freshly ground black pepper
To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Allow chicken to marinate in mixture for about 1 – 2 hours. Heat oil in a large nonstick skillet over medium-high heat. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next five ingredients( through salt) in a shallow dish. Drizzle some of the buttermilk into the flour and stir with a fork to create little lumps. Dip the soaked chicken into the flour mixture to coat. Immediately after dredging in the flour, add the chicken to the hot oil; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm. While chicken cooks, prepare the dressing. Combine mayonnaise and next 5 ingredients( through black pepper) in a small bowl. Serve with chicken strips.
January 2016 Thunder Roads Magazine ® Colorado 27