Chef Tom Cooks !

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So…  What do you have planned for the July 4th weekend ???

To help kick off the July 4th weekend, I would like you all to download this free grillmaster barbecue cookbook.

Grillmaster- Barbecue Recipes Cookbook

http://cheftomcooks.com/wp-content/uploads/2009/07/Grillmaster-Barbecue-Recipes.pdf

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Here is a new BBQ sauce I tried out that got wonderful reviews.  Try it out at one of your BBQ’s this weekend!

1/2 cup butter
3/4 cup Bacardi White or Gold rum
3/4 cup ketchup
1/2 cup orange juice
1/3 cup honey
1/4 cup fresh lemon juice
1 tbsp chopped garlic
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne

In a saucepan, over medium-high heat, melt butter. Stir in Bacardi rum, ketchup, orange juice, honey, lemon juice, garlic and seasonings. Cook, stirring occasionally, about 40 minutes or until thickened.

Makes about 1 cup.

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24 baby artichokes
1 lemon
3/4 lb fresh cooked crabmeat
1/4 cup whipping cream
1/4 cup green peppers, finely chopped
2 Tbs minced green onion
3 Tbs minced shallot
2 Tbs white wine
salt and fresh ground pepper, to taste
Worcestershire sauce, to taste
minced fresh parsley, for garnish
lemon wedges, for accompaniment

Pull off dark green outer leaves of artichokes until you reach the pale green “heart.” Cut 1/2-inch off top and trim stem end down to the pale green part. Rub artichoke hearts well with lemon and cook in boiling salted water until tender. Drain and pat dry. Pull out some of the innermost leaves and spread the hearts open slightly.
In a bowl combine crabmeat, cream, green pepper, green onion, and mustard. In a small skillet over moderate heat, heat butter and oil. Add shallots and cook until translucent (4 to 5 minutes). Add wine and cook until mixture is reduced to a glaze. Cool slightly and add to crab mixture. Season with salt, pepper, and Worcestershire sauce.
Stuff artichoke hearts with crab mixture. Pack into a tightly sealed container along with a plastic bag of minced parsley and the lemon wedges. At serving time, garnish hearts with minced parsley and serve with lemon wedges.

Serves: 12

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1 tablespoon extra-virgin Olive oil
12 cloves garlic; minced
2 10-oz. bags fresh spinach, washed and coarsely chopped
1 tablespoon McCormick Garden Herb Blend

In large nonstick skillet, heat oil over medium heat. Add garlic; saute for 1 minute. Increase heat to medium-high, and add spinach (if skillet is too small, add spinach in two batches, cooking down first batch before adding more.) Sprinkle vegetables with the herb blend; saute until spinach wilts. Add a sprinkling of water to skillet if needed.

Serves: 6

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I’m not sure what it is, but I just can not get enough zucchini. I love it! Last night I made this simple casserole using ingredients I had on hand in my kitchen. I hope you enjoy.

2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese

In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.

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large/thick cut of your favorite beef steak
2 large red onions
1/2 cup fresh rosemary
1/2 cup fresh mint leaves
1/2 cup bourbon
1 tablespoon salt
3/4 cup to 1 cup balsamic vinegar
2 cups tomato juice
6 to 12 garlic cloves
1/2 cup soy sauce

1. Combine all of the ingredients except for the steak for the marinade in a food processor fitted with the metal blade.
2. Place the steak in a glass, ceramic, or plastic pan and pour the marinade over it. let sit for 2 hours at room temperature or up to 3 days refrigerated.
3. To grill, have the coals hot and set them on each side of a kettle-type barbecue. For a smokier flavor, add several handfuls of soaked smoke chips to the hot coals. Place the meat on the grill and cover with the lid. Grill for about 30 minutes or until a meat thermometer inserted into the center reaches 120 degrees F for rare or 130 degrees F for medium.

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