Chef Tom Cooks - Recipe Newsletter
www.cheftomcooks.com
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Hi ,

I must sound like a broken record--always complaining about being busy.  lol  This week was no different, I had to sit at Social Security for hours on Monday, you know how fun that was.  Besides that, I've been working on lots of new "foodie" projects and working on an upcoming video production about a local racing organization.

Despite all that, I still have a bunch of great recipes and some exciting news for you in this newsletter, so please continue reading...

Last week I announced my new weekly giveaways.  Last weeks giveaway was for a Silicone Basting Brush.   
The winner is Carole (coastiemom).  Congratulations!

This weeks giveaway was for a Silicone Spatula Set so be sure to enter if you want to win.   
The winner will be announced on July 30, 2009.
 
Are you ready to submit your entry?  (only takes 2 seconds to enter!)
It couldn't be simpler, just visit: http://www.cheftomcooks.com/contest


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Grilled Eggplant Salad
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2 Eggplants - (about 7" long), halved lengthwise      
Extra-virgin Olive oil, for brushing      
2 Tbs Freshly squeezed lemon juice      
1 medium Onion, minced      
2 Tbs Olive oil      
2 medium Tomatoes - peeled, seeded, and chopped      
1/2 tsp Salt      
4 Garlic cloves, minced      
3/4 tsp Dried oregano      
1/2 tsp Ground cumin      
1/3 cup Chopped pimiento-stuffed green olives      
1/4 cup Brine from olives      
1/2 cup Chopped celery      
 
Prepare the grill, and when the coals are hot, brush cut side of eggplant halves with oil. Set on grill rack, brushed with oil, about 4 to 6 inches from heat source. Grill until flesh is soft, about 5 to 7minutes; eggplant will char. Brush eggplant with oil, turn over, and continue grilling until tender, about 5 to 7 minutes longer. Cool eggplant. Scoop pulp from eggplant skins and spoon into a bowl. Mix in lemon juice, onion, 2 tablespoons oil, and tomatoes. Season with remaining ingredients. Cover lightly and refrigerate until ready to serve. At serving time, toss eggplant salad and serve. Good with crudites, crackers, or toast points. This recipe serves 6.

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Check out some recent posts from my blog:

-Spiced Pot Roast:
http://cheftomcooks.com/2009/07/21/spiced-pot-roast/

-Pink POM Punch:
http://cheftomcooks.com/2009/07/20/pink-punch/

-Creamy White Beans:
http://cheftomcooks.com/2009/07/21/creamy-white-beans/

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Pasta Salad with Lemon-Pesto Dressing
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1 lb  cavatappi, corkscrew pasta       
Coarse salt, as needed      
1 cup prepared pesto sauce      
1 lemon, juiced, zested      
1/4 cup chopped flat-leaf parsley      
1 cup grape tomatoes, halved      
4 scallions, chopped      
3/4 lb ricotta salata, chopped, crumbled      
Freshly-ground black pepper, to taste      
 
Bring a large pot of water to a boil and salt it.
Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
 
Servings: 8

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Happy Cooking!

Chef Tom
http://www.ChefTomCooks.com   

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