Tony’s News
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Posted on: January 4th, 2011
I loved my holiday ham (Kurobuta, my favorite!) and whittled it down to just scraps of meat surrounding the bone – so it’s time for soup! Don’t have a leftover ham bone? Just ask us for ham shanks, thanks to the cut the flavor is even better than the bone from a leftovers. Healthy…
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Posted on: December 30th, 2010
Since you’re cooking the most important meal of the year, why not make it the best dish of the year?! Consider a roasted Beef Tenderloin topped with sautéed mushroom duxelles and pate (optional), wrapped in a thin layer of ham and baked in puff pastry. Pair this masterpiece with rich mashed potatoes with sautéed lobster and studded with pats…
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Posted on: December 17th, 2010
Few things are more wonderful at a special gathering than a beautiful roast gracing the center of your table; and when it comes to roasts, few can compare to the splendor of the Beef Standing Rib or the Beef Tenderloin. A high grade rib roast with extended aging is the juiciest and most flavorful roast…
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Posted on: December 13th, 2010
The family’s holiday feast is about traditions, and we have them all at Tony’s; from lutefisk, finnan haddie, smelts, baccala and herring; to homemade stollen and bourbon-soaked fruitcake and a couple hundred traditions in between. Our shelves are stocked with tasty treats in every department, especially the meat department… Apricot-Glazed Ham
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Posted on: December 3rd, 2010
I’m crazy about oatmeal, which is great because it’s a healthy breakfast! Usually I make the McCann’s by the overnight method, but when I am in a hurry, I make the old fashion Quaker oats. I processed some pumpkins a few days ago, and they ended up in today’s breakfast – yummy!
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Posted on: November 26th, 2010
One of the best things about the holiday are all the great leftovers! For starters, pick the turkey carcass clean and make a batch of stock – it’s the smaller bits of meat are great for stir fries, or add to the stock with vegetables and rice or noodles for a great turkey soup. If…
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Posted on: November 18th, 2010
We’re closing in on the big day! Read on for recipes and tips for success with roast and spatchcock turkey, brine, dressing, stock, gravy, side dishes, meat thermometers and wine. You’ll also find lots of recipes and tips on our Thanksgiving Primer Page. The Bird: This is no time to skimp; get a great quality…
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Posted on: November 12th, 2010
I’m a firm believer in preparation; combine that with a little skill, a few good recipes and stir the pot with love and you’ve got a great Thanksgiving meal. If you are cooking the holiday feast this year, it’s time to start planning. Get the recipes out, double check your cookware and get ready for…
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Posted on: November 3rd, 2010
This recipe is great with walleye and many other fishes, even boneless skinless chicken breasts will work! A lot of folks are afraid of cooking fish – and living here in land-locked Colorado, I guess I can understand. When I was a kid, either we’d catch trout or eat fish sticks – but things have…
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Posted on: October 29th, 2010
Thinly 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 American Beef! Read on for recipes and photos using thin sliced Beef Rib Eye and other classic cuts of…