Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hello ,
I hope you are all doing well this week. The weather in NY
has been amazing the past couple days! Makes it tough to
focus on work when it is so nice out. This weekend I am
going to plant my vegetable garden -- I look forward to a
great crop of tomatoes this year. Do you like to garden?
What do you grow?
I just posted some beautiful pictures that my friend took
outside my house. Let me know what you think:
http://cheftomcooks.com/2009/05/21/a-beautiful-day-on-long-island/
Now here are some recipes for you...
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Stuffed Burgers on Portabellas
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1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon fresh cracked black pepper
1 lb. ground beef
1/2 cup shredded Cheddar cheese
5 bacon strips, cooked crisp and crumbled
4 portabella mushroom caps (about 4-inch diameter)
1 tablespoon extra-virgin olive oil
4 lettuce leaves
4 tomato slices
In a bowl, combine the Worcestershire sauce, garlic salt,
and black pepper. Crumble the beef over the mixture and mix
well. Shape into 8 thin patties. Mix together the cheese
and bacon. Spoon the cheese-bacon mixture onto the center
of 4 patties. Top each with the remaining patties. Press
the edges together to seal. Grill, covered, over medium
heat for about 5-6 minutes on each side.
While the burgers are cooking, remove the mushroom stems if
necessary. Brush the mushrooms with olive oil.
Grill over medium heat for about 3-4 minutes on each side.
Place each mushroom, rounded side down, on a serving plate.
Top each with a burger, lettuce and tomato.
Serves 4
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GO............................................
Check out some recent posts from my blog:
-Healthy Chicken Tacos:
http://cheftomcooks.com/2009/05/20/diabetic-chicken-tacos/
-Garlic Grilled Steaks:
http://cheftomcooks.com/2009/05/19/garlic-grilled-steaks/
-Butter Crunch Popcorn:
http://cheftomcooks.com/2009/05/17/butter-crunch-popcorn/
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GO============================================
Spicy Broiled Shrimp
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1 lb medium size Shrimp, peeled
3 tablespoons butter
3 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon ground white pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon Cayenne pepper
1/4 teaspoon dried oregano
1/2 lemon (juice only)
1/2 cup Parmesan cheese
5 tablespoons Italian seasoned bread crumbs
1/4 cup parsley - minced
salt, to taste
1 lb cooked linguine
Melt butter with the olive oil in a saute pan that is oven
safe and large enough to hold the shrimp in one thin layer.
When butter/oil mixture is hot, add the garlic. Toss, don't
let it burn. While it cooks, add the white pepper, red pepper
flakes, oregano and Cayenne pepper, stir well. When garlic
looks cooked but not brown (3 minutes), add the shrimp. Toss
the shrimp about in the pan, coating with the spiced oil.
Add the lemon juice and keep tossing over the heat. Quickly
add the parsley, bread crumbs and Parmesan. Toss to coat
completely. The shrimp should now be bright pink and cooked
through.
Place the pan under the broiler until cheese looks melted
(1-2 minutes). Taste and adjust seasoning. Serve over pasta.
Serves 4-6
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I hope you have a great weekend.
Please share this newsletter with your friends and family.
Happy Cooking!
Chef Tom
http://www.ChefTomCooks.com
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