Biker Billy's Freeway-a-Fire Cookbook: Life's Too Short to Eat Dull Food

Overview

Sizzle your palate with Biker Billy's chile-fueled vegetarian meals

Every week, thousands of fans tune in to his public-access cable show, Biker Billy Cooks with Fire, to watch Billy roar around the kitchen in his black T-shirt and shades, masterfully throwing together tantalizing recipes. His first book, Biker Billy Cooks with Fire, hit the bookshelves, luring legions of loyal Biker Billy fans into their kitchens. Now, in his second book, Billy invites us to jump on the bike ...

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Overview

Sizzle your palate with Biker Billy's chile-fueled vegetarian meals

Every week, thousands of fans tune in to his public-access cable show, Biker Billy Cooks with Fire, to watch Billy roar around the kitchen in his black T-shirt and shades, masterfully throwing together tantalizing recipes. His first book, Biker Billy Cooks with Fire, hit the bookshelves, luring legions of loyal Biker Billy fans into their kitchens. Now, in his second book, Billy invites us to jump on the bike again with more than 150 robust vegetarian recipes loaded with fire!

Whether it's from smoky chipotle peppers or blooming hot habaneros, you will feel the heat with killer starters such as Murderous Minestrone Soup, Nuclear Potato Salad, and Lucifer's Angelic Egg Salad. Need some spice for your main course? Try Hollering Chipotle Pockets, Atomic Eggplant Submarine, Rowdy Red Rice, or Mean Bean Meatballs. How about a side dish to make your tastebuds zing? Time for Devilish Pumpkin Fries, Tortured Tomatoes, or Twisted Biscuits. After all the heat, finish off your meal with sinful Peanut Purgatory Pie or scrumptious Chocolate Killer Cookies. Biker Billy's Freeway-a-Fire Cookbook offers recipes like these and many more for devoted chileheads everywhere!

Rounding out this unique cookbook are guidelines to growing, buying, handling, and cooking with the hot peppers that make these recipes burn. If you love hot and spicy food, come take a ride with Biker Billy! This is food to make you feel alive!

Every week, thousands of fans tune in to his public-access cable show, Biker Billy Cooks with Fire, to watch Billy roar around the kitchen in his black T-shirt and shades, masterfullythrowing together tantalizing recipes. His first book, Biker Billy Cooks with Fire, hit the bookshelves, luring legions of loyal Biker Billy fans into their kitchens. Now, in his second book, Billy invites us to jump on the bike again with more than 150 robust vegetarian recipes loaded with fire!

Whether it's from smoky chipotle peppers or blooming hot habaneros, you will feel the heat with killer starters such as Murderous Minestrone Soup, Nuclear Potato Salad, and Lucifer's Angelic Egg Salad. Need some spice for your main course? Try Hollering Chipotle Pockets, Atomic Eggplant Submarine, Rowdy Red Rice, or Mean Bean Meatballs. How about a side dish to make your tastebuds zing? Time for Devilish Pumpkin Fries, Tortured Tomatoes, or Twisted Biscuits. After all the heat, finish off your meal with sinful Peanut Purgatory Pie or scrumptious Chocolate Killer Cookies. Biker Billy's Freeway-a-Fire Cookbook offers recipes like these and many more for devoted chileheads everywhere!

Rounding out this unique cookbook are guidelines to growing, buying, handling, and cooking with the hot peppers that make these recipes burn. If you love hot and spicy food, come take a ride with Biker Billy! This is food to make you feel alive!Every week, thousands of fans tune in to his public-access cable show, Biker Billy Cooks with Fire, to watch Billy roar around the kitchen in his black T-shirt and shades, masterfully throwing together tantalizing recipes. His first book, Biker Billy Cooks with Fire, hit the bookshelves, luring legions of loyal Biker Billy fans into their kitchens. Now, in his second book, Billy invites us to jump on the bike again with more than 150 robust vegetarian recipes loaded with fire!

Whether it's from smoky chipotle peppers or blooming hot habaneros, you will feel the heat with killer starters such as Murderous Minestrone Soup, Nuclear Potato Salad, and Lucifer's Angelic Egg Salad. Need some spice for your main course? Try Hollering Chipotle Pockets, Atomic Eggplant Submarine, Rowdy Red Rice, or Mean Bean Meatballs. How about a side dish to make your tastebuds zing? Time for Devilish Pumpkin Fries, Tortured Tomatoes, or Twisted Biscuits. After all the heat, finish off your meal with sinful Peanut Purgatory Pie or scrumptious Chocolate Killer Cookies. Biker Billy's Freeway-a-Fire Cookbook offers recipes like these and many more for devoted chileheads everywhere!

Rounding out this unique cookbook are guidelines to growing, buying, handling, and cooking with the hot peppers that make these recipes burn. If you love hot and spicy food, come take a ride with Biker Billy! This is food to make you feel alive!

Author Biography:

Bill Hufnagle aka Biker Billy, is the star and producer of Biker Billy Cooks with Fire. The co-owner of Vidlo Video in New York, he is often spotted riding his motorcycle in his hometown of Madison, New Jersey.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
With the help of a public-access TV show, a Web site and a first cookbook (Biker Billy Cooks with Fire), Hufnagle, aka Biker Billy, has achieved notoriety. This bearded motorcycle maniac who cooks spiced-up dishes in a New Jersey garage when he's not tinkering with his Harley is a strict vegetarian. Despite his experience on the road, Biker Billy is a pedestrian author. To get to the meat of these 150 or so veggie recipes, one must get past the embarrassing names of the dishes. There's Meany Rotini, Kooky Couscous, Rude Oily Pasta and the none-too-subtle Kick Asparagus Soup. A short lead-in paragraph explains the reasoning behind the seasoning for each concoction: "You'll howl like a banshee when you eat these burgers." If readers want spice, it's here in spades, though too many times the recipes are just familiar favorites with a pepper thrown in (Potato Tornado, for example, is a simple potato casserole plus a dried habanero). There is a small bounty of Asian dishes that are truly risky and creative. Nuclear Potato Salad combines habaneros, honey, peanut butter and yogurt, and Hong Kong Bean Curd is fried in butter, pepper and ginger and crowned with watercress. Such unexpected turns help compensate for a sometimes tiring ride. (Jan.) Copyright 1999 Cahners Business Information.
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Product Details

  • ISBN-13: 9780688168223
  • Publisher: HarperCollins Publishers
  • Publication date: 1/28/2000
  • Edition description: 1ST
  • Pages: 272
  • Product dimensions: 0.94 (w) x 9.55 (h) x 6.35 (d)

Read an Excerpt

Catatonic Carrot Soup

Makes 4 to 6 Servings

Have you ever heard the term "food coma," the trancelike state of relaxation that is induced by a hearty meal? Well, this soup has been known to do that to people. It is so rich and creamy that one bowlful will put you in a trance. And when you awake, your eyesight may be sharper from the megadose of carrots. Well nourished, rested, and with enhanced vision, you will be ready to go for a marathon motorcycle ride. Just make sure to pack a thermos full of this soup so you can maintain a state of carrot catatonia.

4 tablespoons (1/2 stick) butter
1 fresh red cayenne pepper, stemmed, seeded and coarsely chopped (see Note)
8 garlic cloves, coarsely chopped
2 medium-size onions, coarsely chopped
4 cups thinly sliced carrots
1/2 teaspoon celery seeds
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups water
1/4 teaspoon dried basil
1/8 teaspoon ground cumin
1 cup half-and-half

Melt the butter in a large sauté pan over medium heat. Add the cayenne pepper, garlic, onions, and carrots and stir well to coat with butter. Cook until the carrots are tender, 10 minutes.

Transfer the mixture to a large soup pot, add the celery seeds, salt, black pepper, and water and stir well. Place over high heat and bring to a boil. Reduce the heat to low and simmer, covered, for 30 minutes, stirring often.

Using a slotted spoon, transfer the solids from the soup along with 1 cup of liquid to a blender or a food processor equipped with a chopping blade. Puree for 2 minutes, or until smooth. Return to the soup pot and add the basil and cumin. Cover and simmer for 5 minutes,stirring often.

Just before serving, transfer 1 cup of the soup to the blender or food processor, add the half-and-half, and puree until smooth, 1 minute. Stir the puree into the soup until well blended and serve immediately.

Note: I recommend using a red cayenne pepper, since the red color of the pepper will blend well with the orange of the carrots. But you can use a green cayenne, and the fire and taste will be just fine.


Sleazy Cheesy Pockets

Makes 16 Pockets; 4 to 8 Servings

These are nothing like those tame, neat stuffed pockets in the freezer section of the grocery store. What you have here is a cross between tortured tarts and potpie from hell. First, the innocent veggies are covered with a chile pepper gravy and two kinds of cheese. Then they are wrapped in a buttery pie crust dough and baked to fiery perfection. The baking aromas will invite you into the kitchen like the beat of music beckons you into a sleazy saloon. Go ahead, answer the call—I dare ya!

For the filling:

1ancho pepper, stemmed, seeded, and torn into small pieces
1pasilla pepper, stemmed, seeded, and torn into small pieces
1dried New Mexico pepper, stemmed, seeded, and torn into small pieces
1 chipotle pepper, stemmed
1 cup boiling water
2 tablespoons butter
3 medium-size shallots, minced
2 tablespoons chopped garlic
2 tablespoons all-purpose flour
1 cup water
1 teaspoon dried chives
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon salt
1 teaspoon ground black pepper
2 cups sliced cremini (brown) mushrooms
6 scallions, trimmed and cut into 1-inch pieces
1red bell pepper, cored, seeded, and cut into 1-inch squares
1 yellow bell pepper, cored, seeded, and cut into 1-inch squares
1large bunch broccoli, florets only, cut into bite-size pieces
1cup shredded mild cheddar cheese
1cup shredded mozzarella cheese

For the dough:

3cups all-purpose flour, plus extra for kneading2 teaspoons salt1 cup (2 sticks) butter, cut into 16 pieces1/3 cup water

To prepare the filling, place the ancho, pasilla, and New Mexico and chipotle peppers in a small bowl and cover with the boiling water. Allow to cool to room temperature.

In a blender or a food processor equipped with a chopping blade, puree the rehydrated peppers and the soaking water until no large pieces of chipotle remain, 1 minute.

In a large sauté pan, melt the butter over high heat. Add the shallots and garlic, and cook until the shallots begin to brown, 3 to 5 minutes. Reduce the heat to medium. Add the flour and stir well. Cook until the flour turns a light brown, about 2 minutes. Add the pureed peppers. Stir well to dissolve the flour.

Add the chives, basil, thyme, marjoram, salt, and black pepper and stir well. Add the mushrooms, scallions, bell peppers, and broccoli florets and stir well. Simmer until the broccoli begins to darken, 5 to 7 minutes. The broccoli florets should be tender but not soft. Remove from the heat and allow to cool. Add the cheddar and mozzarella cheeses and mix well.

Preheat the oven to 425F.

If you are preparing the dough by hand, in a medium-size mixing bowl, combine the flour and salt. Whisk together for 30 seconds to thoroughly mix the dry ingredients. Add the pieces of butter and cut together with two knives or a dough cutter until the butter is completely cut into the flour and it has a granular texture. Form a well in the center of the flour and pour in the water. Stir until a dough forms.

If you are preparing the dough using a food processor, combine the flour and salt in the workbowl of the processor equipped with a chopping blade. Pulse two or three times to mix completely. Add the butter, arranging the pieces evenly around the food processor bowl. Process until the butter iscut into the flour, creating a granular texture, 1 to 2 minutes. While the blades are spinning, pour in the water and process until a dough forms and begins to move around the bowl as a ball, approximately 1 minute.

Remove the dough from the bowl and knead on a lightly floured surface just long enough to form a ball (overkneading will ruin the texture of the crusts).

To assemble the pockets, using a floured rolling pin on a lightly floured surface, roll the dough into a long cylinder and cut into 16 equal pieces. Flatten each piece into a pancake shape and then roll the dough into a rectangle 1/8 inch thick. Roll from the center toward the outside and turn the dough a quarter-turn between each rolling. Always make sure there is enough flour on the rolling pin and surface to prevent sticking, but be aware that too much flour will produce a dry, dusty pocket. Place a spoonful of filling on the center of each dough piece (the size of a spoonful should be adjusted according to the size of the dough piece). Fold the sides of the dough up onto the filling. Pinch the dough together where the edges meet, leaving a small opening in the center to allow steam to escape during baking. Transfer each pocket to a greased cookie sheet. Repeat until all the pockets are assembled. Bake until the tops begin to brown, 20 to 25 minutes. Serve piping hot.

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