Nike release canceled
Teacher of the Year to lead Richmond schools
Thanksgiving Travel Weather

Cooking In The Garden with Chef Tom

RICHMOND, Va. – Chef Tom Schumaker from Commonwealth Senior Living was back on our LIVE show and enjoyed his time cooking on our gas grill.  Chef Tom’s Grilled Beef Tenderloin and Rum Glazed Shrimp were on the Virginia This Morning menu. For more information you can visit https://www.commonwealthal.com/

GRILLED BEEF TENDERLOIN (291 calories)
&
RUM GLAZED SHRIMP (424 calories)

INGREDIENTS for GRILLED BEEF TENDERLOIN
APPROX THREE (3) POUND WHOLE TENDERLOIN    TWO (2) TBL MINCED ROSEMARY
SIX (6) TABLESPOONS OLIVE OIL            THREE (3) TBL COURSE BLACK PEPPER
EIGHT (8) CLOVES OF FRESH GARLIC (minced)        TWO (2) TBL FRESH THYME (minced)
DIRECTIONS
Trim excess fat and silver skin… Mix oil, garlic, rosemary, thyme and pepper… Rub over entire BEEF TENDERLOIN to coat evenly… Set meat aside in refrigeration until ready to BBQ…
Heat GRILL for ten (10) minutes and rub with olive oil… Place beef cut into approx.(4) ounce portions on the hot, coated grill and sear for approx. five (5) minutes… Turn to second side and sear for another five (5) minutes… Tenderloin will be MEDIUM RARE TO MEDIUM…

INGREDIENTS for RUM GLAZED SHRIMP
¼ CUP HONEY                        ONE (1) TBL FRESH CILANTRO
½ CUT LIME                        ONE (1) TBL GROUND BLACK PEPPER
THREE (3) TABLESPOONS RUM                JUICE FROM ONE (1) ORANGE
ONE (1) TABLESPOON FRESH GINGER (grated)        APPROX TWENTY (20) P&D SHRIMP

DIRECTIONS
Mix the above ingredients in a large bowl until smooth and thoroughly blended… Rinse and pat dry shrimp… Marinate the shrimp with glaze and place in refrigeration for about two (2) hours… Place on preheated lightly oiled grill and cook until bright pink, approx. four (4) minutes each side… Serve four (4) shrimp and one (1) tenderloin filet with favorite garden greens or fresh vegetable !!!