WetLeather Recipe Database - food for bikers

Name:	Cajun Fried Matzos	Contributor:	Leigh Ann Hussey
Description:	Cajun Fried Matzos (Tabasco = Cajun, I guess.)	Posted:	2000-04-04
Key words:	tabasco	Category:	Side Dishes
ID:	597	Updated:	2006-01-09 16:22:03
Ingredients:	4 sheets matzos 4 eggs, beaten 1/4 c chopped chives or green onions 1/2 c milk 1 tsp sugar Worcestershire sauce Tabasco sauce butter, for frying
Preparation:	Recipe from "The Harley Biker's Cookbook" 1. Break up the matzos into pieces and put in a bowl. Pour enough boiling water into the bowl to cover the matzos. Cover the bowl with a plate and let sit for about 3 or 4 minutes. 2. Drain the water from the bowl. Add the beaten eggs and the chopped chives or green onions, together with the milk and sugar. Mix well. Add 3 or 4 dashes each of Worcestershire sauce and Tabasco. 3. Melt some butter in a pan (a nonstick one is best). When the butter starts to turn brown, add the matzo mixture, pressing it down into the pan to form a "pie". Cook over medium heat until the bottom is light brown. Flip over and brown the other side. 4. When ready, slide it out of the pan and cut into wedges. Sprinkle with more chopped onion or chives, to garnish. Serve with sour cream and strong black coffee.
Notes:	Cookbook Review: THE HARLEY BIKER'S COOKBOOK This one is very careful to disclaim "This is not an official Harley-Davidson publication." and while it's well-larded with modern-day photos of bikes in picturesque touring locations and the back cover assures us, "Combines the fun and friendliness of the American motorcycle scene with easy-to-follow cooking instructions..." and "All the recipes are accompanied by motorcycling photographs and original anecdotes illustrating the colorful Harley lifestyle", the bikes are definitely an afterthought -- the author needed a "biker consultant". But for all their corny names ("Thunder Grunt Stuffed Mushrooms", "Torque Master Meatloaf") and dishes named for non-existent originators ("Benjie's Beijing Spareribs", "Nicole's Nostalgia Lasagne"), the recipes are solid, if a little high-brow in spots for "colorful bikers". The good ol' boy pictured on page 52, with his leather "Johnny reb" hat and can of Bud might, indeed, put away one or two of "Robyn's Spicy Fried Okra" on page 53, but definitely wouldn't be caught dead standing next to a plate of the aforementioned mushrooms, much less "Claude's Blue Cheese Soup". Nothing here you couldn't get elsewhere, so the book is really more of a novelty than anything else. However, I couldn't resist: [recipe above] All the recipes have numbered steps, just like that one, and the portions are generous (as they're very pleased to point out). I got mine as a present; I don't think I'd've bought it for myself, but it's sort of fun for completeness' sake.
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