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BBQ Beef Short Ribs Rock!

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Posted on: August 5th, 2014

Mention ribs and most folks immediately think of pork, but hey, cows have ribs too! BBQ beef ribs may not be as tender as pork, but they have a bigger and juicier flavor, a nice change of pace for the rib lover!  Pork ribs are often cooked ‘fall off the bone tender’ while beef ribs retain enough…

Which Rib Rules?

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Posted on: July 4th, 2014

When we opened back in 1978, the pork Sparerib was King – but today the Baby Back Rib holds the crown. Why, and which rib truly reigns supreme? Lets take a closer look – and cook some ribs of course! Classic spareribs cut into 2-3 bone sections and smoked on the Big Green Egg.

Pork Prime is Sublime!

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Posted on: May 28th, 2014

I admit I’ve for an obsession for the Pork Prime Rib, I’m convinced it’s the tastiest of all pork cuts and I just can’t get enough. Essentially the same thing as beef Prime or Standing Rib, I love it roasted, braised, as steaks, cut into cubes for chili and especially cut into Country Style Ribs.…

Cheddar Apple Pie Pork Cutlet

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Posted on: May 9th, 2014

Everybody loves cutlets, especially the cook! They’re fast, easy and always a special treat! A 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 personal favorite is ‘involtini’, rolling cutlets around…

Spring Grill Tune Up!

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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 on…

Carne Asada Soft Tacos

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Posted on: April 16th, 2014

I’m thrilled we’ve finally started cutting our new World Inspired Thin Cut Meats, now I don’t have to go through all the trouble to slice them myself, and trust me, it’s a pain to do! These thin cuts are incredible and can be used in so many ways, like this fresh recipe I snuck in…

World Inspired Thin Sliced Meats

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Posted on: March 28th, 2014

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 meat! These thin cuts are quick and easy to thaw, marinate and cook; supper’s ready in no time! New…

Ready, Set, Garden!

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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 got…

Asian Dumpling Party!

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Posted on: January 31st, 2014

I don’t care if you call them Gyoza, Dumplings, Wontons or Pot Stickers, I call them delicious! These juicy ‘dumplings’ are a favorite all over Asia so there are thousands of variations, and every one of them is great! Pot Stickers boast a crispy browned bottom, are firmer and have more flavor than steamed –…

Do You Sous Vide?

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Posted on: January 24th, 2014

Sous Vide (Soo Veed) is French for “Under Vacuum”, and a technique becoming more common with restaurant and home chefs. It’s still mostly reserved for high-end restaurants and serious food geeks, but hey, there are a lot of both around these parts! Sous Vide NY Strips, finish browned in a pan – tender, juicy and…

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