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Four Steps to the Perfect Steak

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Posted on: May 23rd, 2012

There are four fundamental elements to cooking great steaks; 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! Chipotle Encrusted Tenderloin with Port Wine Sauce…

Suppertime Solutions!

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Posted on: April 27th, 2012

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 tasty suppertime solutions! Steak…

It Gets Better with Age

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Posted on: April 19th, 2012

Aging beef is a time-honored butchery practice, and something Tony has always insisted on.  Sides or quarters are hung in ideal conditions for two, four or even six weeks, making them much more tender and flavorful.  The animal’s natural enzymes and evaporation are the agents of change. Short Loins Dry Aging in our cooler for the ultimate T-bone Steaks…

Simple, Quick and Delicious Recipes

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Posted on: April 12th, 2012

Since I spend all day with food at work, the general rule around my house is “If it takes longer to cook than it does to eat, we aren’t having it!” All of us need simple suppertime solutions from time to time – and the following video shares a couple deliciously simple recipes that don’t take…

Got Pink Slime?

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Posted on: March 22nd, 2012

“Lean Finely Textured Beef” – AKA ‘Pink slime’ I’ve been warning folks about AMR (Automated Meat Recovery systems) for years because I’m appalled by the process.  At bulk processing facilities the bones and odd bits are sent to the AMR after cutting where they are stripped of every bit of ‘edible’ tissue from bones, including…

Take That Shrimp Seriously!

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Posted on: February 27th, 2012

Shrimp is a very special food, but most of us take it for granted.  All shrimp is not created equally, not by a long-shot!  There are several hundred shrimp species, and we’re very lucky to have some of the best tasting in the bays and seas surrounding North America. Please keep in mind, shrimping and…

Simply Delicious Chicken Parmesan

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Posted on: February 14th, 2012

Chicken parmesan is one of those dishes that every cook loves – its so easy to make, but tastes like a million bucks, if you do it right.  Great chicken parmesan is moist on the inside and crispy on the outside with a nice cheesy flavor. Read on for a recipe and tips… The Chicken…

Scallop Secrets

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Posted on: January 30th, 2012

With a sweet and creamy taste and tender yet textured mouthfeel, scallops are one of the finest foods ever harvested from the sea.  They’re also easy to cook well, especially if you know all of the facts and secrets of purchasing and cooking. Like a little underwater jet, the scallop adductor muscle pumps water to feed and…

Two Simply Delicious Cod Recipes

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Posted on: January 27th, 2012

Now that sustainable Pacific Cod is in season, I’ve been renewing my love affair with this super-mild whitefish. It’s fun to get fancy sometimes, but usually I try to keep things as simple as possible – and the following two recipes are VERY simple, so simple a recipes’s not even needed. Pan Seared Cod Of…

Awesome Pot Stickers & Chinese New Year Recipes

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Posted on: January 23rd, 2012

It’s Chinese New Year – a time to clean up your home, life and relationships to start anew.  I’ve been lucky to celebrate CNY in Hong Kong and in the homes of various Chinese friends over the years, and let me tell you, it’s a veritable food fest!  Everyone breaks out their best dishes, but…

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