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

I hope you are doing well today. I'm looking
forward to having a nice relaxing weekend...
hopefully. As always, I have some new recipes for you this week.

First, on a serious note, I wanted to reach out
to some of my readers for some advice. My mother
has been battling lung and bone cancer for the past
few years. Recently she has not been eating much at
all. I've been experimenting with protein shakes,
fruit, bread... But the most I will get is a bite or
two. I need some ideas of some things that will get
her lots of nutrition in little doses without upsetting
her stomach. Any suggestions are appreciated.

My new weekly giveaway continues. Last weeks
giveaway was for a Silicone Spatula Set.
The winner is Joe R. Congratulations!

This weeks giveaway is for a Sunbeam Digital Timer,
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:
www.cheftomcooks.com/contest

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Cajun Shrimp
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1 lb. shrimp
1/4 tsp. cayenne pepper
1 tsp. black pepper
1/2 tsp. salt
1/2 tsp. red chile pepper flakes
1/2 tsp. thyme
1/2 tsp. rosemary
1/8 tsp. oregano
3 Tbsp. butter
1 1/2 tsp. garlic, minced
1 tsp. Worcestershire sauce
1/2 cup beer(room temperature)

Peel, de-vein, and rinse shrimp. Grind seasonings
in mortar and pestle.
In large skillet over high heat, melt butter, add
garlic, seasonings, and Worcestershire sauce. When
bubbly, add shrimp. Cook 2 minutes, stirring and
shaking the skillet. Add beer and cook 3 minutes.
Remove shrimp and reduce sauce, adjusting seasoning.
Serve shrimp over rice with sauce spooned over the top.

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Check out some recent posts from my blog:

-Oyster Fritters:
cheftomcooks.com/2009/07/27/oyster-fritters/

-Basil Shrimp & Rice:
cheftomcooks.com/2009/07/24/basil-shrimp-and-rice-2/

-The Secret to KFC Chicken - UnLocked:
cheftomcooks.com/2009/07/29/the-secret-to-kfc-chicken-unlocked/

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The Best Pizza Burger
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1 package of frozen Texas toast slices
1 3/4 lbs ground beef
1 cup pizza sauce, divided
18 slices pepperoni
12 slices mozzarella cheese, divided
1 cup sliced fresh mushrooms
1 tablespoon butter

Top with:
sliced green pepper
ripe olives
grated Parmesan cheese

Prepare the six Texas toast slices according to
the package directions. Meanwhile, shape the beef
into 12 thin patties.
Top six patties with 1 tablespoon pizza sauce,
three slices of pepperoni, and one slice mozzarella
cheese. Top with remaining patties and press the
edges together.
Grill, covered, over medium heat for about 8
minutes on each side.
Meanwhile in a skillet, saute the mushrooms in
butter. Top each burger with a spoonful of pizza
sauce and one cheese slice. Cover and cook for 3
more minutes. Top the Texas toast with green peppers,
mushrooms, olives and Parmesan.

Servings: 6
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I hope you are enjoying the weekend. Be sure to
tell your friends to sign up for this newsletter
and let them know how easy it is to enter my new
weekly giveaways.

Don't forget to enter for this weeks giveaway at:
cheftomcooks.com/contest

Please share this newsletter with your friends
and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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