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

It has been another rainy week here in NY. My vegetable garden
is crying for sunlight! Hopefully the sun will come back for
Fathers Day weekend. Make sure you do not forget all the special
dads out there. I have included some great recipes and gift ideas
in this weeks newsletter.

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Grilled Bourbon Steak
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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 tri-tip 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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Check out some recent posts from my blog:

-Chipotle Ketchup:
cheftomcooks.com/2009/06/19/chipotle-ketchup/

-Fresh Strawberry Freezer Jam:
cheftomcooks.com/2009/06/18/fresh-strawberry-freezer-jam/

-Green Delight:
cheftomcooks.com/2009/06/17/green-delight/

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Grilled Garlic Shrimp
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1 1/2 lb large shrimp, peeled and deveined
salt & pepper, to taste
1/2 cup mixed herbs (basil, tarragon,oregano)
1 clove garlic,minced
1/2 teaspoon shallots,minced
3 tablespoons extra virgin olive oil

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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GO
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I hope you have a great weekend. Happy Fathers day to all the
Dads out there too!

Please share this newsletter with your friends and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

Follow me on Twitter: www.twitter.com/cheftom

Ask any cooking questions:
tinyurl.com/opaxtw

Tell your friends to sign up for this newsletter:
www.cheftomcooks.com/freecookbook3.html

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