chocolate pomagrante and ginger

DARK CHOCOLATE POMEGRANATE AND GINGER BARK

Serves 6
When you put the whole piece into your mouth and bite into it, you get the richness of the chocolate with a burst of pomegranate juice laced with the ginger crystals!!

10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1 cup fresh pomegranate seeds (from 1 large pomegranate)
2 tablespoons minced candied ginger
1/4 tsp. fine sea salt

Line a baking sheet with a silicone baking mat, waxed paper, or chocolate transfer sheet. Put the chocolate in a wide, shallow microwave-safe bowl and microwave on high until it just starts to melt, about 1 minute. Stir with a spatula until the chocolate is completely melted and smooth, heating in additional 15-second increments, if necessary. Do not microwave until the chocolate is completely melted as it will become burnt and seize. (You can also melt the chocolate in a double boiler pan or bowl over another pan of simmering water, making sure the water is not touching the top pan). Gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate. Scrape the chocolate mixture onto the baking sheet and spread it into an 8x10-inch rectangle. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate. refrigerate until fully set, about 30 minutes. Break the bark into bite size chunks with your hands (be careful not to crush the seeds, and need not be consistent sizes and shapes), and serve.
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summer oyster stew

SUMMER OYSTER STEW (TOM'S 2012 NATIONAL OYSTER COOK-OFF HONORABLE MENTION)
Makes 4 Servings

16 ounces diced tomatoes
4 cups fresh com kernels or l0 ounces frozen
1 green zucchini, sliced thin
1 yellow zucchini, sliced thin
8 ounces fresh green beans cut on the diagonal into 1 inch length
6 cloves garlic, minced
1 large onion, diced f
2 tablespoons minced fresh tarragon
1 teaspoon Kosher salt .
1 teaspoon freshly ground black pepper
24 shucked Maryland oysters, chopped coarsely and their liquor

In medium stockpot sauté the onions and garlic until translucent. Add all ingredients except tarragon and oysters; bring to a simmer and simmer for 20 minutes. Add oysters and liquor and the tarragon and cook 5 minutes more.

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awesome oyster soup

AWESOME OYSTER SOUP (TOM'S 2010 OYSTER COOK-OFF WINNER)
Makes 6 Servings

4 cups clam juice or fish stock
4 cups vegetable broth
8 ounces diced fire roasted tomatoes
1 pound small red potatoes diced
2 poblano chilies seeded diced
2 tablespoons minced shallots
1 cup diced celery with leaves
1/4 cup minced flat leaf parsley
2 tablespoons chopped fresh thyme
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
24 shucked oysters and liquor
3 tablespoons butter
Shredded carrot for garnish
Parsley sprigs for garnish

In a large sauce pan cook all ingredients except oysters 20 minutes over medium heat. Reduce heat to simmer add oysters and liquor cook for 5 minutes more. Remove from heat and swirl in butter. Ladle into 6 bowls. Garnish with carrot and parsley sprigs.

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vegetarian chili

TOM'S AWARD WINNING VEGETARIAN CHILI
Makes 6 Servings

3 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, crushed and minced
2 large carrots, sliced thin
1 cup beets, peeled and diced
2 cups diced Portobello mushrooms
1 red or green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 28-ounce can plum tomatoes, chopped
1 6-ounce can tomato paste
1 cup wild rice
1 cup vegetable broth
1 large ripe banana, mashed and chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons maple syrup
Salt and Pepper to taste
In a large 3-quart Dutch oven, cook onion, garlic, carrots, beets in olive oil over medium heat for 7 minutes. Add mushrooms, peppers, tomatoes and cook for 5 minutes more. Add wild rice and broth and cook for 15 minutes. Add banana, chili powder, cumin, oregano and maple syrup. Bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Add salt and pepper to taste. NOTE: This ages well-- store overnight
in refrigerator. Reheat with a bit additional water or vegetable stock

healthy frittata

TOM'S SPINACH FRITTATA (National Colavita Olive Oil Contest Winner)

Makes 4 Servings

1/2 cup diced onions
1/2 cup diced red peppers
4 tablespoons Colivita Extra Virgin Olive Oil
1 10 ounce package frozen spinach thawed
1 cup pitted Italian olives
1 tablespoon prepared horseradish
8 large eggs
Salt and pepper to taste
Italian bread olive oil toast

For frittata:

In a large 12 inch frying pan cook the onions and peppers in 1 tablespoon olive oil over medium heat until soft 5 minutes. Squeeze as much of liquid as you can out of the spinach and add to pan. Cook slowly 4 minutes over low heat. Add olives and horseradish cook 2 more minutes. In a small bowl whisk together the eggs, 2 tablespoons olive oil and salt and pepper to taste. Add to pan and cook until eggs are set 5 minutes
For toast:Toast thin slices of Italian bread and while still warm brush with remaining 1 tablespoon of olive oil and season with freshly ground black pepper.

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easter dessert chocolate banana bundles

CHOCOLATE BANANA BUNDLES (TOM'S 2012 "TASTE OF HOME" WINNER)
Makes 4 Servings

2 tablespoons butter
1/4 cup packed brown sugar
2 medium ripe bananas, halved lengthwise
1 sheet frozen puff pastry, thawed
4 ounces semisweet chocolate, melted
Vanilla ice cream, optional

In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas, stir to coat . Remove from heat, set aside. unfold puff pastry. Cut into 4 rectangles. Place a halved banana in the center of each pastry sheet. Overlap two opposite corners of pastry over bananas, pinching tightly to seal. Place on parchment paper lined baking sheet. Bake at 400F for 20-25 minutes or until golden brown. Drizzle with the chocolate. Serve warm with ice cream if desired.
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shrimp and chorizo salad

Tom's Award Winning Shrimp and Chorizo Salad Makes 4 Servings

Turn an ordinary salad into something special by adding cooked garlicky shrimp and cooked chorizo, a spicy Mexican sausage.

1 pound uncooked extra-large shrimp, peeled and deveined 1 tablespoon olive oil 1 tablespoon minced garlic 2 green onions, thinly sliced 1 teaspoon bottled hot pepper sauce 1 small red onion, sliced into thin rings 8 ounce torn mixed salad greens 8 ounce cooked chorizo sausage, thinly sliced 4 tablespoon fresh lemon juice Optional: For a bigger citrus zing, you can also add orange slices or grapefruit sections.

In a medium nonstick skillet cook the shrimp in the oil with the garlic over medium heat for 5 minutes. Add the green onions and hot sauce; stir and remove from heat. Arrange the mixed greens on 4 individual plates. Add the shrimp mixture, onion rings and sliced chorizo to each plate. Sprinkle each with lemon juice. enjoy```````````````````````````````````````````````````````````````````````````````````````````````````````