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

Unfortunately, I think I'm coming down with a cough... I've
been feeling real sluggish today. It is always tough when
you have a million things to do, but don't feel well. I
think I need a good cup of soup! I am going to send out this
newsletter and then go sleep for a bit.

I hope you enjoy this weeks recipes.

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Beef Shank Barley Soup
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2 lbs. beef shank
2 cups water
1 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/3 cup celery, diced
1/3 cup carrots, julienne
1/3 cup onions, chopped
1 quart beef stock
3 tablespoons barley
1/2 teaspoon Worcestershire sauce

Add beef shank, water and seasonings to a large pot and
simmer for about 2 hours or until tender.
Pick the meat from the bones and return the meat to the
stock. Add the remaining ingredients to the pot and simmer
for about 30 minutes.

Serves 6

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Hot Potato Salad With Bacon
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6 large potatoes
1 cup chopped onions
3 tablespoons fresh parsley, chopped
1 teaspoon salt
1/4 teaspoon black pepper
2/3 cup vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 egg
1/3 cup salad oil
6 strips bacon -- cooked to crisp

Scrub potatoes and cook with skin on in enough water to cover.
Cover pan and cook until tender, about 25-30 minutes. Drain potatoes and shake pan over low heat to dry potatoes. Peel and cut into about 1/4-inch pieces.
Place in a large bowl and toss with the 1 cup chopped onions, chopped parsley, salt and black pepper.
Combine 2/3 cup vinegar, 1/3 cup water and 1-1/2 teaspoon sugar in a small pan; heat to boiling.
Place the egg into a small bowl and beat slightly with a wire whisk. Continue beating while slowly pouring in the vinegar mixture.
Slowly pour in the salad oil, whisking constantly.
Immediately pour this mixture over the warm potatoes and stir to coat evenly. Place the potatoes into a large skillet over low heat until heated throughout. Cook the bacon until crisp;
drain, crumble and sprinkle over potatoes. Serve immediately.

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I hope you have a great weekend.

Please share this newsletter with your friends and family.

Happy Cooking!

Chef Tom
www.ChefTomCooks.com

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