We proudly roast local Colorado chiles! Local Fire-Roasted Chiles at Tony’s We proudly roast local green chiles from Carl Musso’s Family Farm in Pueblo. Join us at this year’s Chile Roasts! We’ll gladly roast your chiles while you shop, or just pick up our pre-packed chiles still warm from the roaster. If you miss the…
My brother DJ and I started cutting meat back in 1978, learning from our Dad as well as a series of old world butchers from both coasts and Europe (and now we’re the old guys – geez!) I remember all of the little tricks they taught us, especially the ‘secret butcher cuts’ – tasty cuts…
I do a lot of grilled fish over the summer – it’s lean, delicious, flexible and cooks very quickly. Usually I pair it with a simple veggie and rice, but when company is coming, I like to kick it up a bit; in this case serving it over Jalapeno Mashed Potatoes and smothering with Tropical…
Making meat and cheese boards that’ll please a crowd! Hungry? Nothing satisfies like meat and cheese board for a quick lunch in the park, at a concert or ball game, with beer or cocktails at happy hour, or with wine while supper cooks – but who has time to put one together? We do! Tony’s Mini…
Gas grills are fast and easy, but don’t offer the flavor of charcoal – but toss in a cedar plank and teach that old gas grill some tasty new tricks! A cedar plank adds just the right amount of smokiness to your dish as it protects delicate meats, fish and vegetables from falling apart, sticking…
The weather’s hot, so cool salads and tender grilled meats are the ticket! This week we got some beautiful peas in from Musso’s Farms in Pueblo, and my fresh herb garden is going crazy, so I put together this impromptu salad / pasta dish with a little pancetta in the freezer and pantry ingredients. Is…
Mastering Grilled Chicken Cooking chicken can be a little tricky, especially on the grill. It’s not your fault if your chicken legs are burned on the outside and raw in the middle, or that your chicken breasts are dry as a bone – Blame the Chicken! The problem is that chicken breasts are a totally…
Once upon a time, before vegetable oils and when olive oil was rare in the US, pork was raised mainly for its fat. Almost every rural household kept a couple of pigs fattening up for the winter. This is where we get the image of a fat old pig rolling in the mud and eating…
There are four fundamental elements to cooking the perfect steak; The Cut, The USDA Grade, Extended Aging, and Proper Cooking and Resting. Get these four steps right and you can enjoy the finest steakhouse quality town for a fraction of the price. Read on for details and tips. Cheers! The Cut of Steak The best…
No matter how much you like to cook, some nights you need a shortcut, so we’ve been working on a line of great tasting side dishes that go from the freezer to microwave to table in minutes. Hand crafted in small batches by our chefs, keep a few on hand for a tasty suppertime solution!…
