Chef Tom Cooks ! http://cheftomcooks.com A friendly cooking and recipe blog. Fri, 05 Jun 2020 14:41:23 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 Review – Hamilton Beach Electric Stand Mixer http://cheftomcooks.com/2020/06/05/review-hamilton-beach-electric-stand-mixer/ http://cheftomcooks.com/2020/06/05/review-hamilton-beach-electric-stand-mixer/#respond Fri, 05 Jun 2020 14:39:29 +0000 http://cheftomcooks.com/?p=112812 Same mixing action as KitchenAid stand mixers*. this mixer performs better than 2-beater stand mixers, and features the popular tilt-up head design for adding ingredients and changing attachments quickly. Baking with ease: effortlessly mix Thick batters and doughs like breads, pizza, cookies, mashed potatoes and more with a powerful, 300 watt motor. Complete bowl coverage: No scraping necessary. Mix hands-free with excellent results every time. Planetary mixing rotates the beaters around the 4 quart, stainless steel bowl, for even and complete mixing. Mixing versatility: includes splash guard, dough hook, whisk and flat beater. Wipe outside of stand mixer with a damp cloth or sponge and dry 7 speeds and mixing guide: go from a slow stir to a fast mix, with exact control at each setting. A helpful guide at the mixer’s top lets you know which speed to use for various mixing methods. KitchenAid is the registered trademark of Whirlpool properties use of the KitchenAid trademark does not imply any affiliation with or endorsement by KitchenAid or Whirlpool properties

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]]> http://cheftomcooks.com/2020/06/05/review-hamilton-beach-electric-stand-mixer/feed/ 0 Ultimate BBQ Rib Sandwich http://cheftomcooks.com/2019/11/19/ultimate-bbq-rib-sandwich/ http://cheftomcooks.com/2019/11/19/ultimate-bbq-rib-sandwich/#respond Wed, 20 Nov 2019 04:04:25 +0000 http://cheftomcooks.com/?p=112326 Forget about that fast food, so-called “rib” sandwich that everyone raves about. This video will show you how to take a slab of ribs and cook it so the bones slide right out. What you’re left with is a slab of boneless ribs that just melt in your mouth. Perfect for making the ultimate BBQ rib sandwich.

]]> http://cheftomcooks.com/2019/11/19/ultimate-bbq-rib-sandwich/feed/ 0 Gordon Ramsay’s Top 5 Dessert Recipes http://cheftomcooks.com/2019/11/18/gordon-ramsays-top-5-dessert-recipes/ http://cheftomcooks.com/2019/11/18/gordon-ramsays-top-5-dessert-recipes/#respond Mon, 18 Nov 2019 20:29:04 +0000 http://cheftomcooks.com/?p=112320 Do you have a sweet tooth? Want enjoy some of Gordon Ramsay’s favorite desserts? In this video you’ll learn how to prepare 5 of Chef Ramsay’s best dessert recipes. This includes how to make, profiteroles, a hazelnut meringue tower, a vanilla cheesecake, strawberry glory and a chocolate, marshmallow, peanut fridge cake. Learn how to make these dishes straight from the master.

]]> http://cheftomcooks.com/2019/11/18/gordon-ramsays-top-5-dessert-recipes/feed/ 0 Bloomin’ Brie Bread http://cheftomcooks.com/2019/11/12/bloomin-brie-bread/ http://cheftomcooks.com/2019/11/12/bloomin-brie-bread/#respond Wed, 13 Nov 2019 03:24:50 +0000 http://cheftomcooks.com/?p=112309 If you’re a cheese lover then this recipe is just for you! Make this for your next party and everyone will be amazed at how good it is.

]]> http://cheftomcooks.com/2019/11/12/bloomin-brie-bread/feed/ 0 Spanish Garlic Shrimp http://cheftomcooks.com/2017/01/10/spanish-garlic-shrimp/ http://cheftomcooks.com/2017/01/10/spanish-garlic-shrimp/#respond Tue, 10 Jan 2017 16:09:56 +0000 http://cheftomcooks.com/?p=107264

My girlfriend and I love dining at tapas style restaurants.  Recently we ordered a wonderfully tasty Spanish shrimp dish and instantly I knew I needed to recreate this dish at home.  Simple yet loaded with flavor.  Serve this dish with a couple pieces of toasted crusty bread to dip into the sauce.

Spanish Garlic Shrimp
Recipe Type: Appetizer
Cuisine: Spanish
Author: Chef Tom
Prep time:
Cook time:
Total time:
Serves: Serves 4-6
Ingredients
  • ⅓ cup olive oil
  • 4 cloves garlic, finely chopped
  • ¼ teaspoon red pepper flakes
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon Spanish paprika
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper
  • 2 tablespoons dry sherry
  • 1 ½ tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley
Instructions
  1. Add the oil into a large sauté pan then add the garlic and chili flakes. Turn the heat up to medium high. As the pan heats up, the oil will slowly get infused with the flavor of the garlic and chili (don’t let the garlic brown).
  2. Once the oil is hot and the garlic is fragrant, add the shrimp to the pan. Season them with the paprika, salt and pepper. Cook the shrimp about 2 minutes, until they just turn pink, stirring often.
  3. Add the sherry and lemon juice and cook another 2-3 minutes until the liquid is reduced and shrimp are cooked.
  4. Sprinkle the parsley on top.

 

]]> http://cheftomcooks.com/2017/01/10/spanish-garlic-shrimp/feed/ 0 Maple Bourbon Pecan Pie http://cheftomcooks.com/2017/01/07/maple-bourbon-pecan-pie/ http://cheftomcooks.com/2017/01/07/maple-bourbon-pecan-pie/#respond Sat, 07 Jan 2017 22:43:42 +0000 http://cheftomcooks.com/?p=107261 maple bourbon pecan pie

I made this for the holidays and it was a huge hit around the dinner table.  So rich and oh so good!  Use Bulleit bourbon, Jack Daniels, or your favorite bourbon in this pie recipe.

Maple Bourbon Pecan Pie
Recipe Type: Dessert
Author: Chef Tom
Prep time:
Cook time:
Total time:
Serves: 10 servings
Ingredients
  • 2 1/4 cups raw pecan halves
  • 6 tablespoons butter
  • 2/3 cup dark brown sugar
  • 1/2 teaspoon fine sea salt
  • 3 large eggs
  • 2/3 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 4 tablespoons bourbon, divided use
  • pre-made pie crust
Instructions
  1. Spread the pecan halves on a small baking sheet in a single layer and toast in a 350º F oven until fragrant, 12-14 minutes. Let the nuts cool, then use your fingers to break each half into 4-8 pieces.
  2. Reduce the oven temperature to 275º F.
  3. In a medium-large saucepan, melt the butter with the brown sugar and salt.
  4. Remove from heat let cool 30 seconds then gently whisk in the eggs one at a time, then the maple syrup, vanilla and 2 tablespoons of the bourbon.
  5. Return the pot to a low heat and cook, stirring constantly with a heat-proof rubber spatula, until the mixture is warm to the touch (130ºF on an instant-read thermometer).
  6. Remove from the heat and whisk in the remaining 2 tablespoons of bourbon and the pecan pieces.
  7. Pour the mixture into the prepared pie shell.
  8. Bake the pie at 275º until the custard is mostly set, 25-40 minutes.

 

]]> http://cheftomcooks.com/2017/01/07/maple-bourbon-pecan-pie/feed/ 0 Asian Turkey Lettuce Wraps http://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/ http://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/#respond Fri, 06 Jan 2017 22:30:32 +0000 http://cheftomcooks.com/?p=107258 lettuce wraps

This healthy dish is just what you need in the new year!  Low in fat and carbs.  Serve this as an appetizer or a main dish.

Asian Turkey Lettuce Wraps
Recipe Type: Main
Cuisine: Asian
Author: Chef Tom
Prep time:
Cook time:
Total time:
Serves: Serves 4
Ingredients
  • 1 pound ground turkey
  • 2 tablespoons coconut oil
  • 2 carrots, finely chopped or grated
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, peeled and grated
  • 1 teaspoon Chinese 5 spice powder
  • 1 tablespoon low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon coconut water
  • 1 head Boston, bibb lettuce or Romain
  • chopped cilantro
  • 2 green onions, chopped
Instructions
  1. Melt coconut oil in a medium skillet over medium-high heat.
  2. Add carrots and saute for several minutes. Add garlic, ginger, turkey and Chinese 5 spice to the pan and saute until turkey is cooked through – about 3 to 5 minutes.
  3. Stir in soy sauce, vinegar and coconut water. Cook for a couple more minutes, stirring well to thoroughly combine.
  4. Put one scoop of turkey mixture into lettuce leaves. Top with green onions and cilantro.

 

]]> http://cheftomcooks.com/2017/01/06/asian-turkey-lettuce-wraps/feed/ 0 Lemon Marinated Grilled Chicken Salad with Lemon-Basil Dressing http://cheftomcooks.com/2016/11/16/lemon-marinated-grilled-chicken-salad-with-lemon-basil-dressing/ http://cheftomcooks.com/2016/11/16/lemon-marinated-grilled-chicken-salad-with-lemon-basil-dressing/#comments Wed, 16 Nov 2016 13:30:33 +0000 http://cheftomcooks.com/?p=107244 salad

This easy to prepare salad is loaded with fresh and vibrant flavors that you’re guaranteed to love.

Lemon Marinated Grilled Chicken Salad with Lemon-Basil Dressing
Recipe Type: Salad
Author: Chef Tom
Prep time:
Cook time:
Total time:
Serves: serves 8
Ingredients
  • For the chicken:
  • 1 tablespoon fresh lemon juice (about 1/2 lemon)
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 teaspoon sugar
  • 3 tablespoons olive oil
  • 4 boneless, skinless chicken breasts
  • For the dressing:
  • 2/3 cup fresh basil
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 teaspoon honey
  • 6 tablespoons olive oil
  • For the salad:
  • Grilled lemon chicken, 1/2 a breast per person
  • Leafy lettuce greens
  • Sliced avocado, 1/2 an avocado per person
  • Halved cherry tomatoes
  • diced red onion
Instructions
  1. In a small bowl, whisk together lemon juice, salt, pepper, sugar and olive oil. Place chicken in a large sealable bag and pour in the marinade. Seal the bag, pressing out as much air as possible. Let rest in the fridge for 30 minutes, flipping halfway through.
  2. Meanwhile preheat grill. Pull the chicken out of the marinade and let any excess drip off. Grill the chicken for 6 to 8 minutes per side or until cooked through.. Let rest for 5 minutes, then slice as needed.
  3. To make the dressing, place the basil leaves in a small food processor or blender, and pulse until chopped. Add the lemon juice, salt and pepper black pepper and honey, pulsing to combine. Add the olive oil, and process until combined. Season to taste with additional salt, pepper and honey.
  4. To assemble the salad, line each plate with lettuce leaves, then top with sliced chicken, avocado, tomatoes and red onion. Drizzle basil dressing over top. Sprinkle lightly with salt and pepper.

 

]]> http://cheftomcooks.com/2016/11/16/lemon-marinated-grilled-chicken-salad-with-lemon-basil-dressing/feed/ 1 Sloppy Joes http://cheftomcooks.com/2016/11/01/sloppy-joes/ http://cheftomcooks.com/2016/11/01/sloppy-joes/#respond Tue, 01 Nov 2016 23:34:20 +0000 http://cheftomcooks.com/?p=107232 sloppy joes

This rich and flavorful sloppy joe recipe comes out so much better than the canned version!

Sloppy Joes
Recipe Type: Main Dish
Author: Chef Tom
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
Ingredients
  • 2-1/2 pounds Ground Beef
  • 1/2 whole Large Onion, Diced
  • 1 whole Large Green Bell Pepper, Diced
  • 2 celery stalks, diced
  • 5 cloves Garlic, Minced
  • 1-1/2 cup Ketchup
  • 1 cup Water
  • 2 Tablespoons Brown Sugar
  • 2 teaspoons Chili Powder (more To Taste)
  • 1 teaspoon Dry Mustard
  • 1/2 teaspoon Red Pepper Flakes (more To Taste)
  • Worcestershire Sauce, To Taste
  • 2 Tablespoons Tomato Paste
  • Salt To Taste
  • Freshly Ground Black Pepper, To Taste
  • Rolls
Instructions
  1. Heat a large skillet over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
  2. Add onions, green pepper, celery and garlic. Cook for a few minutes, or until vegetables become tender. Season with salt and black pepper.
  3. Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add tomato paste and Worcestershire. Taste and adjust seasonings as needed.
  4. Serve on rolls.

 

]]> http://cheftomcooks.com/2016/11/01/sloppy-joes/feed/ 0 Slow Cooker Beef & Stout Stew http://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/ http://cheftomcooks.com/2016/10/04/slow-cooker-beef-stout-stew/#comments Tue, 04 Oct 2016 19:18:50 +0000 http://cheftomcooks.com/?p=107226 I made this hearty beef stew using Southdown Stout, a local beer from Sand City Brewing.  Feel free to use your favorite stout in this recipe.

beef-stout-stew

Slow Cooker Beef & Stout Stew
Recipe Type: Main Dish
Author: Chef Tom
Prep time:
Total time:
Serves: 6-8 servings
Ingredients
  • 3 pounds lean beef stew meat cut in 1″ cubes
  • ½ cup white all purpose flour
  • 1 pound carrots, chopped (about 4 large, will yield 3 cups)
  • 1 pound yukon gold potatoes, chopped (about 4 medium size, will yield 3 cups)
  • 2 large yellow onions, chopped
  • 3 cloves of garlic, grated of finely minced
  • 1 tablespoon tomato paste
  • 12oz stout beer
  • 64 ounces (8 cups) chicken stock, divided
  • 10oz frozen peas
  • 12oz white mushrooms, quartered
  • 2 bay leaves
  • salt and pepper
  • olive oil
Instructions
  1. In a baking dish, stir and combine the flour, 2 teaspoon salt and 2 teaspoon pepper. Add the beef stew meat and toss to coat. Tap off excess, and transfer the flour dredged stew meat to a plate. Discard any leftover flour.
  2. Heat a large skillet over medium high heat for 2 minutes. Add 1 teaspoon olive oil, and add about ¼ of the meat, being careful to not overcrowd the pan (otherwise the meat will steam and not brown). Cook about 4 minutes per side, or until golden brown, turning to cook both sides. Transfer the cooked meat to your slow cooker. Repeat to continue browning the meat, adding another teaspoon of olive oil to the pan each time before adding the meat.
  3. While the meat is browning, chop up the carrots and potatoes to be about 1″ x ½” chunks. You don’t want to cut the vegetables too small, otherwise they won’t hold up in the stew. Transfer the cut carrots and potatoes to the slow cooker. Chop up the 2 onions and set aside.
  4. After the meat is done cooking, add 1 teaspoon of olive oil to the same pan and cook the onions. Season with a pinch of salt and pepper. While the onions are cooking, scrape up any brown bits and cooked flour on the bottom of the pan. Cook for about 5 minutes, until the onions just starting to soften. Add in the garlic and tomato paste, stir and cook for 1 more minute. Add in about 1 cup of the chicken stock and scrape up any remaining bits on the bottom of the pan.
  5. Transfer the cooked onions and liquid to the crock pot. Add in the stout beer, remaining chicken stock, and bay leaves to the crock pot. Add the mushrooms. Give a stir to evenly distribute the meat and vegetables.
  6. Cover and cook on HIGH for 4-6 hours, or LOW for 8-10 hours. Half way through the cooking time, add the frozen peas. Taste for salt and pepper after cooking.
  7. Serve warm, over egg noodles.

 

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