Aspic1 package unflavored gelatin, 2 cups Big Tom, diced celery or anything you like in aspic. Heat 1 cup Big Tom just to boiling point, sprinkle gelatin over it and stir until dissolved. Add 1 cup Big Tom and whatever or nothing (it's great plain). Even people who don't usually enjoy aspic like this recipe! Put in refrigerator and allow to congeal.
Big Tom Vegetables2 medium zucchini, sliced
2 medium yellow squash, sliced
1 onion, sliced
Grated parmesan cheese
Layer vegetables, cheese, olive oil and seasoning. Pour 1 cup Big Tom over all, and bake at 350 degrees for 1 hour.
Big Tom's JellyAll you need is one bottle (750ml), five sheets of gelatine and 8 oiled dariole moulds.
Soak the gelatine sheets in some cold water for about five minutes until they have softened up. Meanwhile, empty the contents of the bottle into a saucepan and heat gently. Just before it gets to boiling point, remove from the heat. Squeeze the excess water out of the gelatine and add to the liquid. Stir until the gelatine has dissolved completely.
Add a splosh of vodka (entirely optional of course); we suggest two or three shots and stir again. Then pour into the dariole moulds. Leave in the fridge for at least four hours to set.
Just before you eat, dress some salad leaves with lemon dressing. Dip the moulds into hot water for a few seconds to loosen them up and then quickly up end them onto plates.
It's that easy, five minutes in preparation at most. Delicious.
Bloody Maria3 parts Big Tom to 1 part Tequila.
Bloody Mary3 parts Big Tom to 1 part Vodka. Optionally, add condiments such as a stick of celery, a marinated green bean, etc.
Bloody Mary SorbetMix 1 part Vodka with 3 parts Big Tom and place in an ice cream machine. If you do not have an ice cream machine, freeze the mix in an unsealed container until it is just firm. Then puree blend in a food processor and refreeze in a sealed container. Remove from freezer 10 minutes before serving and scoop into tall glasses. Garnish with celery sticks and fresh ground pepper.
Chili1 small onion
1 clove garlic, crushed
1 lb. lean ground beef
1 16 oz. can diced tomatoes, undrained
1 16 oz. can kidney beans, undrained
1 tbs. chili powder (or more for spicier chili)
1 tsp. salt
1/2 tsp. sugar
1 25 oz. bottle Big Tom Spiced Tomato Juice
Cook ground beef, garlic and onion in a large, heavy skillet or Dutch oven. Stir frequently to crumble meat. Cook until the onions are tender and beef is browned. Add all other ingredients. Simmer for 2 1/2 hours or until slightly thickened.
GazpachoPeel 2 cucumbers and simmer gently for 10 minutes in 16 fl. oz. chicken stock. Blend this with 25 fl. oz. Big Tom, fold in a cup of sour cream or creme fraiche, and then allow to chill. Serve with freshly ground pepper.
Grits1 cup water
1 cup Big Tom
1/2 cup stone ground grits
1 cup shredded cheddar cheese
Bring liquid to a boil, then add grits. Stir well, cover and cook over low heat for 30 minutes or until liquid is absorbed. Stir in cheese.
London Broil1 1/2 to 2 lb. top round cut at least 1 1/2" to 2" thick. Seal in Ziplock bag overnight with 1 cup Big Tom. Grill on high for 1 minute each side, then turn grill to medium and cook 6 minutes per side for rare.
Oven Braised Beef1 3 to 3 1/2 lb. boneless chuck roast
1 head garlic separated into cloves (unpeeled)
3 cups Big Tom
Preheat oven to 300 degrees. Put roast in a heavy pot with lid. Pour Big Tom over roast and scatter garlic around it. Bake covered for 3 — 4 hours.
Red Snapper3 parts Big Tom to 1 part Gin.
Rice & Sausage Plate1 25 oz. bottle Big Tom
1 1/2 cups rice
1/2 cup smoked sausage, diced
1/2 cup green pepper, diced
1/2 cup onion, diced
Saute sausage, green peppers and onions until onions are soft. Add rice and Big Tom. Simmer over low heat for 30 — 45 minutes until rice is cooked.
This dish can also be cooked in the oven. To bake, place all ingredients in a baking dish and bake for 45 minutes at 375 degrees.