Thunder Roads Colorado Magazine Volume 11 Issue 4 | Page 29

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