Harley Davidson Cafe Harley Hog Sandwich

In late September 1997, the Harley Davidson Cafe celebrated its grand opening in Las Vegas. This is the second Harley Davidson Cafe, with the first one located in New York City, just a short walk from the first Planet Hollywood. Both locations serve up some delicious "road food" amongst the awesome collection of vintage Harley's and Harley Davidson paraphernalia.

I think this sandwich is one of their best, and this recipe comes right from the source. The Pork Producers Council got the recipe from the cafe's chef, and featured it in a promotional pull-out that ran in a restaurant trade magazine in 1995. Now the secret can be shared with you.

Recipe Ingredient
6 to 8 lb. boneless pork butt, tied

Rub

1 cup Kosher salt

1 cup course ground black pepper

1 cup paprika (sweet Hungarian is best)

2 cups hickory wood chips

1 cup apple wood chips

Hog Sauce

2 large onions, chopped

3 tablespoons vegetable oil

1 tablespoon paprika

1 tablespoons chili powder

1 tablespoon red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

5 1/4 cups (42 ounces) canned tomatoes, with juice

3 cups cider vinegar

1 3/4 cups ketchup

1/2 cup orange juice

1/4 cup dark brown sugar, packed

1/4 cup brown mustard

1 tablespoon salt

1 tablespoon coarse black pepper
12 large round rolls

1. Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on rack at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool slightly. Break the meat apart with your hands.

3. Saute onions in oil in heavy saucepan until translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days in advance and refrigerated.)

4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook until it is heated through.

5. To serve: Pile the pork on the rolls. Serve with french fries and cole slaw if desired. Yields 12 servings.

Todd's Tidbits
You can also smoke your pork in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150-165 degree

Hard Rock Cafe Bar-B-Que Beans

If you love baked beans you'll go nuts over this clone recipe from the world's first theme restaurant chain. It's real easy to make too, since you just pour all of the ingredients into a covered casserole dish, stir, and bake for an hour and a half. The only element that may give you pause is the pulled pork from last week's recipe. It's an effortless addition if you've got some of that pork on hand.

If not, just leave that ingredient out. Or you could add some cooked bacon to the mix. Either way the beans will still come out awesome as a nosh-worthy side dish or snack.

Recipe Ingredient
2 15-ounce cans pinto beans (with liquid)

2 tablespoons water

2 teaspoons cornstarch

1/2 cup ketchup

1/3 cup white vinegar

1/4 cup brown sugar

2 tablespoons diced onion

1 teaspoon prepared mustard

1/2 teaspoon chili powder

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/2 cup shredded pork

1. Preheat oven to 350 degrees.

2. Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

3. Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

4. Add the remaining ingredients to the dish, stir well and cover.

5. Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Serves 6 to 8 as a side dish.

Chili's Southwestern Vegetable Soup

If you like a soup that's packed with veggies, that's low in fat, and has some of that Southwestern zing to it, this is the one for you. Just toss all the ingredients in a pot and simmer. Garnish with some shredded cheese and crumbled tortillas, and prepare totake the chill off.

Recipe
6 cups chicken broth (Swanson is best)

1 14.5-ounce can diced tomatoes, with juice

1 cup water

1 cup canned dark red kidney beans, with liquid

1 cup frozen yellow cut corn

1 cup frozen cut green beans

1 4-ounce can diced green chilies

1/2 cup diced Spanish onion

1/2 cup tomato sauce

6 corn tortillas, minced

1 1/2 teaspoons chili powder

dash garlic powder

Garnish
1 cup grated cheddar/jack cheese blend
1 cup crumbled corn tortilla chips


1. Combine all the soup ingredients in a large saucepan or soup pot over high heat. Be sure to mince the corn tortillas intosmall pieces with a sharp knife before adding them to the soup.

2. Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved.

3. To serve soup ladle 1 1/2 cups into a bowl. Sprinkle a heaping tablespoon of the grated cheddar/jack cheese blend over the top of the soup, and then a heaping tablespoon of crumbled corn tortilla chips over the cheese.

Makes 6 servings.

Chili's Southwestern Eggrolls

Many people have hopped on the cloning bandwagon for this recipe. Unfortunately the "clone" recipes that are floating around out there for this dish are pretty lame. So into the TSR test kitchen we go, and out comes the closest thing you'll ever savor next to actually eating the real thing.

These "eggrolls" are made with flour tortillas, stuffed with a spicy blend of corn, green onions, black beans, spinach, jalapeno peppers, monterey jack cheese and spices. When you add the creamy avocado ranch dipping sauce, you're tastebuds will beginto party.

Make these several hours before you plan to serve them so that they can freeze solid before frying. This will help to make the outside a dark golden brown, and the eggrolls will stay folded without letting any oil seep into the filling. This is how they cook 'em at the restaurant chain. And now you can check out the video for a hands-ondemonstration.

Recipe
1 chicken breast fillet

1 tablespoon vegetable oil

2 tablespoons minced red bell pepper

2 tablespoons minced green onion

1/3 cup frozen corn

1/4 cup canned black beans, rinsed and drained

2 tablespoons frozen spinach, thawed and drained

2 tablespoons diced, canned jalapeno peppers

1/2 tablespoon minced fresh parsley

1/2 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

dash cayenne pepper

3/4 cup shredded Monterey Jack cheesefive

7-inch flour tortillas

Avocado-ranch dipping sauce

1/4 cup smashed, fresh avocado (about half of an avocado)

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon buttermilk

1 1/2 teaspoons white vinegar

1/8 teaspoon salt

1/8 teaspoon dried parsley

1/8 teaspoon onion powder

dash dried dill weed

dash garlic powder

dash pepper

Garnish

2 tablespoons chopped tomato

1 tablespoon chopped onion

1. Preheat barbecue grill to high heat.

2. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

4. Add the red pepper and onion to the pan and saut?for a couple minutes until tender.

5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

7. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

9. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.

10. Preheat 4-6 cups of oil to 375 degrees.

11. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

12. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 3-4

Chili's Chicken Enchilada Soup

It's an item that you won't even find on the current menu at this national restaurant chain. But ask your server what soups are available and this is a selection that's available every day of the week. The dish is one of Chili's most raved-about items, and a recipe to clone the delicious soup is easily one of the most requested here on the Internet.

Looks like it's time for an official TSR custom clone to answer those many requests. The secret here is the addition of masa harina -- a corn flour that you will find in your supermarket near the other floursor in the Mexican food section. You'll find the recipe for the pico de gallo garnish in the Chili's Nacho Burger clonerecipe from last November. Enjoy, amigos!

Recipe

1 tablespoon vegetable oil

1 lb. of chicken breast fillets (approx. 3 fillets)

1/2 cup diced onion

1 clove garlic, pressed

4 cups chicken broth

1 cup masa harina

3 cups water

1 cup enchilada sauce

16 ounces Velveeta

1 teaspoon salt

1 teaspoon chili powder

1/2 teaspoon cumin

Garnish

shredded cheddar cheese

crumbled corn tortilla chips

pico de gallo (from recipe for November 17, 1997)

1. Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.

2. Add onions and garlic to pot and saute over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.

3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onions, garlic and broth.

4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.

5. Shred the chicken into small, bite-size pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.

6. Serve soup in cups or bowls, and garnish with shredded cheddar cheese, crumbled corn tortilla chips, and pico de gallo.

Makes approx. 12 servings.

Chi Chi's Mild Salsa

Recipe By : Gloria Pitzer
Serving Size : 1
Preparation Time :0:15
Categories : Salsas recipe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cn Stewed Tomatoes (14 Oz.) -- sliced
2 Large Green onions -- snipped*
1 Large Ripe Tomato -- cored and diced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Ds Tabasco=AE Sauce -- or to taste

Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato,salt and pepper. Bring just to a boil. Boil hard 1 minute and remove at once from heat. Put half of mixture through blender just to mince fine but not topuree. Return to remaining half of mixture. Cool and refrigerate in tightlycovered container to use with a few weeks. Freezes well to use within 6 months.
NOTE-For hot salsa, add 1 ts canned green chopped chilis or to taste, freezing unused chilis to use in other recipes.

Chevys Mesquite-Grilled BBQ Chicken Quesadilla

With this secret recipe from the latest TSR low-lat book, it isn't necessary to cook the chicken over a mesquite grill as they do in the restaurant chain. Sure, you could get some mesquite wood chips and throw 'em on your barbecueor you can use that charcoal that has mesquite in it.

But an easier way to get the flavor of mesquite--especiallyif all you've got is a gas grill--is to soak the chicken in a marinade made with mesquite-flavored liquid smoke. In the restaurant these puppies are made with red chili tortillas.

Since these type of tortillas can be a drag to track down, especially in fat-free versions, we'll use plain fat-free tortillas for our tasty reduced-fat clone.

Mesquite Marinade recipe

1/2 cup water

1 teaspoon mesquite-flavored liquid smoke

1/2 teaspoon salt

dash ground black pepper
Spicy BBQ Sauce

1/2 cup Bull's-Eye Original BBQ Sauce

1/4 teaspoon cayenne pepper

dash chili powder
1 boneless chicken breast

1/3 cup sliced red bell pepper

1/3 cup sliced green bell pepper

1/3 cup sliced Spanish onion

2 large (12-inch) fat-free flour tortillas

1 1/3 cups shredded Monterey Jack cheese

1. Prepare the marinade by combining the ingredients in a medium bowl. Add chicken breast fillet to the bowl, cover, and chill for one hour.

2. When the chicken is finished marinating, preheat your grill to high temperature.

3. As grill is heating, prepare the spicy BBQ sauce by mixing the ingredients in a small bowl.

4. Throw the chicken on the grill and cook it for 4 to 5 minutes per side or until it's done. When the chicken is done cooking, chop it into bite-size pieces.

5. Spray a light coating of nonstick cooking spray on a medium skillet over medium heat. Saut?the sliced peppers and onion in the pan for 4 to 5 minutes or until the veggies start to brown.

6. Set a large skillet over medium/low heat.

7. Put one flour tortilla in the skillet and sprinkle 1/3 cup of cheese over half of the tortilla. Spoon half of the vegetables over the cheese, followed by half of the chicken.

8. Spoon a generous portion of the spicy BBQ sauce over the chicken, followed by another 1/3 cup of cheese.

9. Fold the other side of the tortilla over the filling, and press down so that it stays in place.

10. By this time, the cheese on the bottom should be melted. If not, wait another minute or so, then flip the quesadilla over and heat for another couple minutes or until all of the cheese has melted.

11. Slide the quesadilla onto a plate and slice it into 4 pieces. Repeat for the second quesadilla and serve immediately with salsa on the side.Serves 4 as an appetizer.

Total servings 4

Big Mouth Sandwich

Big Mouth Sandwich

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:30


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound lean ground beef
1 teaspoon chili powder
1/2 teaspoon salt -- or seasoned salt
2 California avocados -- sliced
1 French bread loaf -- or long loaf
garlic salt -- to taste
8 ounces refried beans -- 1 can
shredded lettuce
1 tomato -- sliced
2 green onions -- sliced
1/2 cup cheddar cheese -- shredded
taco sauce -- optional

1. Brown ground beef very thoroughly; drain well. Stir in salt and chili
powder; keep hot.

2. Halve, peel and slice avocados into flat slices.

3. Split French bread in half lengthwise. Lightly toast cut sides under
broiler.

4. Place half the avocado slices on bottom half of bread. Sprinkle with
garlic salt if using.

5. Heat refried beans. Spread an even layer of beans over avocado, then
spoon on browned meat.

6. Cover meat with shredded cheese, then with shredded lettuce. Sprinkle
lettuce with taco sauce if using.

7. Cover with a layer of sliced tomato then sprinkle on the chopped
onions. Place remaining avocado slices on tomatoes and sprinkle with
garlic salt.

8. Cover with top half of bread; cut into serving sized sandwiches.

Serving Ideas : Serve with warm tortilla chips and iced tea or beer.

NOTES : This sandwich speaks for itself as to how it got its name.