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Sassy Seared Seafood

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Posted on: January 31st, 2011

Quick searing seafood is a fabulous technique, especially if you like a brown and crusty finish.  A fishes short bands of quick twitch muscles (as opposed to long, slow-twitch muscles in mammals) cook VERY quickly, so if you want a nice brown finish, you’ve got to cook it fast and hot.  Quick searing in a…

Instant Karma

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Posted on: January 20th, 2011

Years ago an Italian chef revealed her secret ingredient to me – that little something special something (or somethings) that adds magic to a dish.  While my ‘secret ingredients’ vary from dish to dish (Elaina’s was a pinch of crushed red chiles), there’s always at least one hidden ingredient that adds oomph, but can’t be…

Vegetable Soup with Lentils and Ham

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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…

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…

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