Cooking Tips
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Posted on: February 15th, 2018
Navigating the world of beef cuts can be overwhelming. With some cuts ideal for grilling, others perfect for oven roasting, and a few that require slow braising, it’s easy to feel confused. In Part 1 of this series, we get into the Loin and Rib cuts. Today, we turn our attention to a personal favorite:…
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Posted on: November 3rd, 2016
Your turkey’s label contains words that are regulated by the USDA, as well as marketing buzz-words. The goal of the USDA is to protect the consumer from misleading marketing terms, but often the truth get’s lost behind appealing words. Tony’s executive chef, Mick, explains the truth behind the labeling terms you’ll see when shopping for your Thanksgiving Turkey. Turkey…
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Posted on: October 10th, 2016
An old favorite, Beef London Broil is an amazingly flavorful cut of meat. Cut from the hind section called the Round, the London Broil refers as much to a cooking method as it does to a cut of meat. Correct cooking and slicing will produce a wonderful family beef dinner at a friendly price. Find…
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Posted on: June 8th, 2016
There are a number of ways to use ricotta and mascarpone for breakfast, lunch, appetizers, supper or dessert! RICOTTA is wonderfully creamy and high in protein, but it has less than 1/6 of the fat found in a good brie. It’s a natural in both sweet and savory dishes! Ricotta Serving Ideas Salad: Whisk a…
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Posted on: January 13th, 2016
Stepping up to the cheese counter can be an intimidating task. There is so much to choose from! Which flavor profile will I like? Do I even know what to ask for? Buying cheese is like buying wine; so many different tastes, price ranges, and history of the product, but once you learn just a…
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Posted on: May 9th, 2014
Everybody loves a good pork cutlet, especially the cook! They’re fast, easy and always a special treat! A pork cutlet is a thin slice of tender, quick cooking meat that can be cooked in hundreds of ways. The most popular is marinating, flouring or breading and quick pan searing and then serving with sauce. My…
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Posted on: April 24th, 2014
Your gas grill needs a little love! It’s always there for you rain, snow or shine; a little tune-up once a season isn’t really that much to ask. Recently it took my buddy an entire fire extinguisher to put out a raging grease fire in his grill. His $50 worth of steaks were destroyed but…
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Posted on: April 16th, 2014
Carne Asada Soft Tacos I’m thrilled we’ve finally started cutting our new World Inspired Thin Cut Meats! These thin cuts are incredible and can be used in so many ways, like this fresh recipe Carne Asada recipe. Give it a try, it really is easy and just wait until you taste it! For this recipe…
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Posted on: March 28th, 2014
Thin sliced meats are big in many food cultures around the world, and rightly so, they’re fast, easy, wonderfully flexible and a great way to get extra servings from a pound (or .45359237 Kilos) of high-grade meat! New World Inspired Thin Sliced Meats at Tony’s! We’re always looking to help you stretch a dollar without…
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Posted on: March 12th, 2014
I’ve found many foodies are also avid gardeners, makes sense to me! Gardening brings us closer to our food and ultimately we can taste the fruits (or vegetables) of our labor. It’s no wonder I meet so many gardeners at Tony’s! About this time of year most of us are itching to get out into the garden. I…