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Beef Wellington & Lobster Mashed Potatoes

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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…

The Holiday Roast Beast – Beef

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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…

The Holiday Roast Beast – Ham

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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

Maple Pumpkin Oatmeal

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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!

Leftover Turkey Recipes

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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…

Thanksgiving Simplified – Cooking Tips

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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…

Thanksgiving Simplified

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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…

Parmesan Pine Nut Breaded Fillets

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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…

Asian Cooking Class

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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…

Chorizo Burger Especial

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Posted on: October 15th, 2010

Few things satisfy like a truly great burger and if you’re like most of us Southwestern-loving locals the recipe below is sure to blow your mind! The patty is a blend of our homemade chorizo and our local in-house ground beef, an incredible combination (also great like a chopped steak or with eggs for breakfast!)…

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