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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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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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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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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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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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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Preheat the grill. Sprinkle shrimp with salt and pepper. In a mixing bowl, combine herbs, garlic, shallots and shrimp.
Oil a cookie sheet with olive oil, and place shrimp on pan. Grill for 2-3 minutes or until pink on each side.

Makes 6 servings

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1 cup ketchup
2-3 tablespoons canned chipotle in adobo, pureed
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Whisk together ketchup, chipotle, salt, and pepper in a small bowl. Cover and refrigerate for at least 30 minutes to allow the flavors to blend together. Store for up to one week in the refrigerator.

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Mash the strawberries in a large bowl. Stir in the sugar, corn syrup and lemon juice. Let stand for about 10 minutes.
In a small saucepan, bring the water and pectin to a boil, stir constantly. Cook for about 1 minute. Add to fruit mixture and stir for 3 minutes.
Pour into jars or freezer safe containers. Cover and let it set overnight. Refrigerate for up to 3 weeks or freeze for 1 year.

Makes 4 1/2 pints.

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1 (12-oz.) can crushed pineapple
2 (3.oz.) packages lime gelatin
1 pint sour cream
1/4 cup walnuts, chopped

Drain the can of pineapple, but save the juice. Add enough water to the juice to make 3 cups of liquid. Heat in a saucepan. Add the gelatin to the hot liquid and dissolve. Remove from heat and chill. Add sour cream to the thickened gelatin with pineapple. Pour into a mold. Chill until set.

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