Saturday, June 10, 2023

Recipes to please your biker buddies

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Biker’s favorites from Biker Billy’s Hog Wild on a Harley Cookbook” written by Bill Hufnagle.

My husband loves his Harley Davidson. He was raised on them. He was raised to know the value as well as the power of the bike. He now owns one of his own and we take her out when we can. If you are or you know someone that rides a hog like my husband, then these rough and tough biker recipes are for you!

Recipes to please your biker buddies

Dede Vecchio’s Sturgis Farmer’s Omelet

Found on page 5 of Biker Billy’s Hog Wild on a Harley cookbook by Bill Hufnagle

Feeds 4 hungry bikers or 5 ol’ ladies

  • ¼ cup butter
  • 2 potatoes peeled and diced
  • ½ onion, diced
  • 1 to 2 hot peppers, seeded and diced
  • Bacon (optional), cut into ½ inch pieces
  • 6 to 7 large eggs, beaten
  1. In a large frying pan melt the butter over medium heat.
  2. Add the potatoes and onions and fry until the potatoes are tender and browned.
  3. Add the hot peppers and bacon, if using, and cook until the peppers are tender and the bacon is crisp.
  4. Add the eggs and stir until they are firm.
  5. Serve up hot
Recipes to please your biker buddies

Milwaukee Proud Beer and Cheese Soup

Recipe found on page 93 in Biker Billy’s Hog Wild on a Harley cookbook by Bill Hufnagle

  • ¼ cup of water
  • 3 tablespoons cornstarch
  • 2 tablespoons butter
  • 1 medium-size onion, minced
  • 2 tablespoons chopped garlic
  • One 12-ounce can of dark beer
  • 2 cups vegetable broth
  • ½ teaspoon cayenne pepper
  • 1 ½ teaspoon salt
  • 1 teaspoon white pepper
  • 1 teaspoon ground cumin
  • ½ teaspoon ground savory
  • 2 cups half and half
  • 2 cups shredded mild cheddar cheese
  1. In a small bowl, combine the water and cornstarch, stir well, and set aside
  2. Melt the butter in a medium-size soup pot over medium heat
  3. Add the onion and cook, stirring, just until it begins to color, about 1 minute
  4. Add the beer, vegetable broth, cayenne pepper, salt, white pepper, cumin, and savory. Bring to a boil and reduce the heat to low.
  5. Slowly pour in the half and half, stirring constantly
  6. Add the cheddar cheese and stir until melted
  7. Add the cornstarch mixture and stir well.
  8. Let simmer until the soup thickens, stirring often, 5 to 7 minutes.
  9. Serve immediately.
Recipes to please your biker buddies

Lisa’s Sloppy Joe Biscuit Cups

Found on page 206 in Biker Billy’s Hog Wild on a Harley cookbook by Bill Hufnagle

  • 1 pound lean ground beef
  • ¼ cup finely chopped celery
  • ¼ cup finely chopped onion
  • ¼ cup seeded and finely chopped green bell pepper
  • ½ cup barbeque sauce of your choice
  • ¼ teaspoon salt
  • One 20-ounce can refrigerated buttermilk biscuits
  • 5 slices (1 ounce each) cheddar cheese, quartered
  1. Preheat the oven to 400 degrees Fahrenheit
  2. In a large nonstick skillet over medium heat, brown the beef, celery, onion, and bell pepper long enough for the beef to lose it’s pink. Break up the beef as you cook it. Pour off the grease drippings.
  3. Stir in barbecue sauce and salt. Simmer, uncovered, for a couple of minutes more. Remove from heat.
  4. Place one biscuit into each of 10 ungreased standard size muffin cups. Press the dough firmly into the bottom and up the side of each cup. Spoon about ¼ cup beef mixture into each biscuit cup. Bake until the edges of the biscuits are golden brown. 10 to 15 minutes. Place two pieces of cheese on top of each biscuit cup and bake a bit more until the cheese melts. Remove from the oven and let stand for one minute.
  5. Loosen the edges of each biscuit cup before removing it from the tin.

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