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

The cold weather is certainly starting to roll in. It inspired me to
make a big pot of soup last week. This time I shot a little video to
along with the recipe. Take a look and let me know what you think:
cheftomcooks.com/2009/10/08/crock-pot-potato-soup/

As promised, I also shared some pictures from my recent vacation in
Virginia Beach: cheftomcooks.com/2009/10/06/my-vacation/

I'm also starting to gather my favorite Halloween recipes and I'll be
posting them all month long. I set up a special Halloween Mini-Site
that features lots of Halloween Ideas.
Be sure to check it out: www.cheftomcooks.com/halloween

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Pan-Fried Crab Cakes
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1 extra large egg, beaten
1 tablespoon mayonnaise
1/4 teaspoon curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 tablespoon lemon juice
1/8 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon dry mustard
salt & pepper
1 lb. fresh lump crabmeat
3-5 tablespoon bread crumbs
4-6 tablespoon corn or peanut oil

Combine egg, mayonnaise and seasoning.
Add crabmeat and enough breadcrumbs to absorb excess moisture. Stir
carefully to blend. Mixture should be firm to hold together.
Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side.

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Check out some recent posts from my blog:

-Chicken Saute with Garlic-Wine Sauce:
cheftomcooks.com/2009/10/06/chicken-saute-with-garlic-wine-sauce/

-Fresh Corn & Zucchini Medley:
cheftomcooks.com/2009/10/07/fresh-corn-zucchini-medley/

-Halloween Punch:
cheftomcooks.com/2009/10/01/halloween-punch/

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cheftomcooks.com/ecards.html

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Hot German Potato Salad
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4 Medium Potatoes
1/2 teaspoon Salt
3 Slices Bacon, chopped
1/2 teaspoon Dill
Pepper, to taste
1 Medium Onion, chopped
1/2 Cup Water
1 tablespoon Flour
1/4 Cup Vinegar
1 tablespoon Sugar

Peel potatoes and cut into small chunks. Boil in salted
water until tender. Cook bacon in a skillet until brown.
Drain bacon, reserving fat in skillet. Cook and stir onion
in fat until tender. Stir in flour, sugar, salt, dill and
pepper. Cook over low heat, stirring constantly, until
mixture is bubbly; remove from heat. Stir in water and
vinegar. Heat to boiling, stirring constantly. Boil and
stir 1 minute; remove from heat. Cut warm potatoes in
1/4-inch slices. Stir potatoes and bacon into hot mixture.
Heat until hot and bubbly, stirring gently to coat potato
slices.

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cheftomcooks.com/asr/

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Be well!

Please share this newsletter with your friends
and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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www.twitter.com/cheftom

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tinyurl.com/opaxtw

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