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.

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. Saut?’ 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°.

Hardee’s Biscuits

Categories: Copycat, Breads

Yield: 1 servings

2 c Self-rising flour

1 tb Sugar

1 c milk

1/3 c Mayo

Combine flour, sugar, milk and mayo into a smooth

dough. Divide batter equally between 10 paper-lined

muffin wells or cupcake wells. Bake 350~ about 25 to

30 minutes or until golden brown and doubled in size.

The world’s most famous theme restaurant pays tribute to the

birthplace of Elvis Presley with this chicken finger appetizer

dish, and two tasty dipping sauces. It’s probably best they

chose to name the dish after a city, rather than after the King

himself. “Elvis Style Chicken” sounds like a concoction that

should include bananas, peanut butter and bacon grease.

4 to 6 cups vegetable oil

Honey Mustard Dipping Sauce

1/4 cup mayonnaise

1 1/2 teaspoons prepared mustard

2 teaspoons honey

pinch paprika

Apricot Dipping Sauce

2 tablespoons Grey Poupon Dijon mustard

1 tablespoon apricot preserves

2 tablespoons honey

1 cup corn flake crumbs

2 teaspoons crushed red pepper flakes

1 1/4 teaspoons cayenne pepper

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic

1 egg

1 cup milk

1 cup flour

1 pound chicken breast fillets

1. Preheat oil in a deep fryer to 350 degrees.

2. Make the honey mustard dipping sauce by combining the

ingredients in a medium bowl. Cover and refrigerate. Make the

apricot dipping sauce by combing those ingredients in a medium

bowl. Cover and refrigerate this sauce as well, until your chicken

is ready.

3. Prepare the breading by combining the corn flake crumbs, crushed

red pepper flakes, cayenne pepper, cumin, salt, paprika, onion

powder, and garlic in a medium bowl.

4. Beat the egg in a medium bowl, add the 1 cup of milk and stir.

5. Pour the flour into another medium bowl.

6. Slice each chicken breast lengthwise into strips approximately

1/2-inch wide.

7. When the oil is hot, bread your chicken by first coating each

strip with flour. Dip the chicken into the egg/milk mixture and

then back into the flour. Dip each chicken strip back in the egg/milk

mixture and then in the corn flake crumb mixture. Be sure to coat

each chicken piece thoroughly with the corn flake crumbs.

8. Fry 6 to 8 coated chicken strips at a time in the oil for 4 to 5

minutes or until the chicken is golden brown. Drain and serve

chicken with the dipping sauces on the side.

Serves 6 to 8 as an appetizer

Take a big honkin’ bite out of one of these and you’ll soon know

why it’s the Hard Rock Cafe’s most popular sandwich. According

to the menu the pork is hickory smoked for 10 hours. But since

we’re impatient hungry people here, we’ll cut that cooking time

down to under 4 hours using a covered grill and carefully

arranged charcoal. Just sprinkle wet hickory chips over the hot

charcoal arranged around the inside edge of a grill (such as a

round Weber), and let the smoking begin. You can certainly use

an actual smoker if you’ve got one, and go the full 10 hours with

this puppy. But while you’re still waiting for your sandwiches,

the rest of us will have already dragged our full, round bellies

over to the couch for a nap.

By the way, make your marinated cabbage a day ahead of time,

if you have the foresight.

Marinated Cabbage

2 tablespoons white vinegar

1 tablespoon granulated sugar

4 cups thinly-sliced cabbage

4 cups hickory smoking chips

Spice Rub

2 tablespoons kosher salt

2 teaspoons cracked black pepper

1 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon ground sage

1/2 teaspoon thyme

1/4 teaspoon cayenne

1 boneless pork loin roast (3 to 4 pounds)

vegetable oil

Sauce

2 15-ounce cans tomato puree

1 cup white vinegar

3/4 cup brown sugar

2 tablespoons vegetable oil

1/2 teaspoon onion powder

1/2 teaspoon liquid smoke (hickory)

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon coarse ground black pepper

8 Kaiser rolls

1. Make the marinated cabbage at least one day prior to building

your sandwiches. Like cole slaw, this garnish needs some time to

develop in the fridge. Combine the vinegar and sugar in a medium

bowl. Add the cabbage, stir, cover the bowl and store it in the

refrigerator until you are ready to make the sandwiches.

2. Put the wood chips in a bowl and cover with water. Let the wood

soak for at least 1 hour. Light the charcoal after it has been

arranged around the inside edge of your grill. You don’t want coals

directly under your pork. When the coals are hot, drain the water

from the wood chips and sprinkle the chips over the top of the coals.

You should now have smoke.

3. Combine the spices for the rub in a small bowl and mix well.

4. Rub some vegetable oil over the surface of the pork roast.

Sprinkle the spices over the entire surface of the roast.

5. Place the roast in the center of your grill and put the lid on.

Let the pork cook for 3 to 4 hours or until the internal temperature

of the roast reaches 175 to 180 degrees.

6. As the pork cooks, make the sauce by combining the ingredients in

a medium saucepan over medium/low heat. Let the sauce simmer for 15

to 20 minutes, then cover and remove from heat. Set this aside until

your pork is ready.

7. When the pork is done, remove it from the grill and let it sit to

cool for 15 to 20 minutes or until you can handle it. Now you want

to tear the meat along the grain, making bite-size strips of shredded

pork.

8. Put the shredded pork into a large saucepan over medium heat. Add

2 cups of the sauce to the pan and stir. Keep the rest of the sauce

for later to serve on the side. Cook the pork for 15 minutes or until

it is heated through.

9. Grill the faces of the rolls and stack about 1 cup of pork onto

the bottom half of each roll. Add a rounded tablespoon of marinated

cabbage on top of the pork, add a tablespoon or so of extra sauce

on top of that, then cap off each sandwich with the top half of the

roll. Serve with clones for the Hard Rock’s cole slaw and baked beans

on the side, if desired.

Makes 8 sandwiches.

Here’s a quick recipe for the dessert drink served at Hard Rock

Cafes all over the world. With only a few ingredients you can

make this one super-quick in the blender. Great on a hot day.

And it’s easy to double or quadruple to serve more.

2 cups orange sherbet or sorbet

1 cup fresh squeezed orange juice

1/4 cup milk

1 sprig fresh spearmint

1. Put the sherbet, juice, and milk in a blender and blend for

15 seconds or just until the sherbet is smooth. You may have

to stop the blender and stir the sherbet up a bit to help it combine.

2. Pour the orange freeze into a tall, chilled glass. Place a

sprig of fresh spearmint in the top and serve immediately.

Serves 1 as a dessert or beverage.

It’s the chunkiest dang chicken soup you’ll ever slurp down and

it comes from the first worldwide theme eatery and hip hangout.

Crank up the rock ‘n roll and throw all this good stuff into a

pot and enjoy this final secret recipe in our series of

mouth-watering soup clones. Bah-bye winter!

1 pound chicken breast fillets

1 pound chicken thigh fillets

vegetable oil

2 tablespoons butter

1 cup chopped onion

1/2 cup diced celery

4 cups chicken stock

2 cups water

1 cup sliced carrot

1 teaspoon salt

1/2 teaspoon cracked black pepper

1/2 teaspoon minced fresh parsley

2 cups egg noodles

Garnish

minced fresh parsley

1. Preheat oven to 375 degrees.

2. Rub a little vegetable oil over the surface of each piece of

chicken and arrange them on a baking sheet. Bake for 25 minutes.

Remove the chicken from the oven when it’s done and set it aside

to cool.

3. Melt the butter in a large saucepan or dutch oven over medium

heat. Saut? the onion and celery in the saucepan for just 4 to 5

minutes. You don’t want to brown the veggies.

4. Dice the chicken and add it to the pot along with the remaining

ingredients, except the noodles.

5. Bring the soup to a boil, reduce the heat and simmer for 30

minutes or until the carrots are soft.

6. Add the noodles and simmer for an additional 15 minutes, or

until the noodles are tender. Serve with a pinch of minced fresh

parsley sprinkled on top.

Makes 6 servings.

If you want the authentic Hard Rock Cafe Pig Sandwich experience,

you just have to serve your clone of that pulled-pork sandwich

with this creamy, delicious cole slaw on the side. Even if you

don’t whip up the sandwich, you’ll want to dive into a batch of

this secret slaw. It’s just too easy to make, and Who Wants to

be a Millionaire? isn’t on tonight. But be sure to let the stuff

hibernate in the fridge for a day or two after you toss it.

That’s the only way to get the flavors up to dancing the perfect

tastebud mambo.

1 1/3 cups mayonnaise

3 tablespoons white vinegar

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons milk

dash salt

8 cups chopped cabbage (1 head)

1/2 cup shredded carrot

1. Combine all ingredients except the cabbage and carrots in a

large bowl and blend until smooth with an electric mixer.

2. Add cabbage and carrots and toss well.

3. Cover and chill overnight in the refrigerator. The flavors

fully develop after 24 to 48 hours.

Serves 6 to 8 as a side dish.

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.

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 (from last week’s recipe)

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.

Hard Rock Cafe Baked Potato Soup

8 Bacon slices – fried & crumbled

1 cup Yellow onions – diced

2/3 cups Flour

6 cups Chicken stock – hot

4 cups Potatoes – baked, diced & Peeled

2 cups Heavy cream

? cup Parsley – chopped

1? tsp Granulated garlic

1? tsp Salt

1? tsp Red pepper sauce

1? tsp Coarse black pepper

1 cup Cheddar cheese – grated

? cup Green onions – diced

Chop bacon; reserve. Cook onions in remaining drippings

over medium high heat until transparent, about 3 minutes.

Add flour, stirring to prevent lumps; cook for 3-5 minutes,

until mixture just begins to turn golden. Add chicken stock

grdually, whisking to prevent lumps until liquid thickens.

Reduce heat to simmer and add potatoes, cream, chopped bacon,

parsley, garlic, basil, salt, pepper sauce and plack pepper.

Simmer for 10 minutes; do not allow to boil. Add grated cheese

and green onions, heat until cheese melts smoothly. Garnish

each serving as desired with chopped bacon, grated cheese and

chopped parsley.

Makes 8 Servings.

When Arthur Karp shared his grandmother’s favorite chocolate

chip cookie recipe with Michael Coles, the business partners

knew they had a hit on their hands. They opened their first

Great American Cookies store in 1977 in The Perimeter Mall

in Atlanta, Georgia. Now with more than 350 stores in the chain,

these cookies have quickly become a favorite, just begging to

be cloned. The chain bakes the cookies in convection ovens at

the low temperature of 280 degrees for around 16 to 17 minutes.

But since most of us don’t have convection ovens and may have

a hard time getting the oven temperature to this odd setting,

we have made some adjustments. Just be sure, when you remove

the cookies from the oven, that they appear undercooked and

only slightly browned around the edges. This will give the

cookies the perfect chewy texture when they cool.

1/2 cup butter (1 stick), softened

1 cup brown sugar

1/2 cup coconut flakes, finely minced

1 egg

1 tablespoon milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with

a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder,

and salt.

4. Add the dry mixture to the wet mixture and mix until dough

forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for

30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a

ball. Drop each ball of dough onto an ungreased cookie sheet

about 3 inches apart and bake for 12 to 14 minutes. Do not overbake!

Cookies should come out of the oven appearing slightly browned,

yet undercooked. When cooled the cookies will be soft and chewy

like the original.

Makes 16 to 18 cookies.