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Dry Aged New York Shell Steaks

This Saturday (6/25) I am releasing a batch of Dry Aged NY Shell Strips from the aging room. These bone-in NY steaks now have 21 days age, and we plan to cut them into 1.25 to 1.5 inch thick steaks for counter this weekend.

Supply is limited, but don't worry, I've got more USDA Prime and Dry Aged specials in the pipeline for summer. Keep an eye right here on our newsletter!

...and to drink with aged steak...
Spelletich Cellars Bodog Blend, Napa, CA, $29.99: Made of Zinfandel and Bordeaux Varieties, is a bright, peppery, juicy wine that is as versatile a dinner wine as you could possibly imagine. It's as dark in color as it is rich in flavor with wild cherry, five-spice, cedar and black pepper flavors. The wine shows a vibrant acidity that is integrated into the wine, balancing the flavors and activating your salivary glands!

Available at Tony's Wines

Current Culinary Club Mixed Wine Case Special

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Determining Doneness

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Steak for Father's Day - Sunday 6/19/05

American Sushi
Everyone likes this sushi because it is customized to your taste – and serving is a fun family event!

Japanese Sushi Style Rice*
- or plain rice, rice noodles, or soba noodles
Sliced Lunchmeats: Turkey and Ham
Tuna Salad (canned tuna and mayo)
Pineapple rings
Veggie fingers: Cucumber, zucchini, yellow squash, carrots, celery, green onion, pickled veggies, etc.
Lettuce leaves (Bibb or Red / Green Leaf)
Sprouts
Nori (Japanese Seaweed sheets – optional)
Toasted Sesame seeds** (optional)
Dressings / dipping sauces

Prepare Sushi Rice according to recipe below, or if using rice noodles, boil after preparing other ingredients.

Slice meats into long strips about 1/8 inch thick and 1⁄2 inch wide, prepare tuna salad, and cut pineapple slices into quarters. Cut remaining veggies into fingers at least 2-3 inches long (carrots or any harder veggies like green beans can be cooked).

Display meats & veggies on a large platter along with lots of lettuce leaves. Serve with room temperature rice, (or noodles), Nori, Toasted Sesame Seeds and dipping sauces. Serve family style, everyone making their own Sushi rolls with rice & nori, or lettuce, or piled in a bowl.

Dips could include wasabi and soy, Ponzu, Teriyaki, sesame soy dressing, or your favorite Asian sauce. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods

* Sushi Rice
2 cups high quality Sushi rice
2 cups water
3 1/2 TBS rice vinegar
1 TBS sugar
1 1/2 tsp salt

1. Wash rice until water runs clear, drain. Combine in rice cooker, cover and cook. If you don’t have a rice cooker choose a stockpot with a tight fitting lid. Heat over a medium flame until water boils. Turn up to high for one minute. Turn down to low for 3-4 minutes. Reduce heat to lowest temperature for 10 minutes and then turn off flame and let rest for 10 minutes. Transfer to large mixing bowl.
2. Combine rice vinegar, sugar and salt. Sprinkle vinegar mixture over rice and stir well with a wooden spoon using a slicing motion, all the while with an electric fan blowing over the bowl. Cover with a wet towel and reserve.

** Toasted Sesame Seeds
Heat a heavy skillet over medium heat, add sesame seeds and swirl pan until they begin to toast and become very aromatic. Remove from pan to a cutting board to cool.
--

“Place Your Cool Name Here” Pasta Salad

• 8 oz pasta (penne, farfalle, fusilli, etc.)
• 8 oz fresh washed greens (spinach, field greens, arugula, basil, cabbage, lettuces – your choice)
• 8-10 oz frozen veggies (peas, carrots, mixed – your choice) carrot matchsticks or thin slices lengthwise
• Other veggie bites: zucchini or cucumber strips, blanched snow peas or broccoli, tomatoes, olives, artichoke hearts, heart of palm, jicama – even pear slices, orange wedges, pineapple or kiwi fruit)
• 1 pound cooked meat, seafood, or cheese – sliced or crumbled: smoked or canned salmon, canned or leftover tuna, leftover steak, salami, ham, feta, Swiss cheese, etc.
• Dressing of choice: choose a dressing that complements your ingredients; anything from Mayo, to Ranch, Vinaigrettes, or even a fruit based dressing

Boil pasta according to package directions, cool under running water and place in refrigerator.
Choose remaining ingredients as inspires you (or just empty the refrigerator). Drizzle a large mixing bowl with dressing, add all ingredients and toss lightly. If using hot meats, add them to the top of individual dressed salads.

Only toss the salad you intend to eat right away, reserve remainder covered in refrigerator for another meal. Serves about 4. – Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods.
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Shrimp or Crab Stuffed Artichokes

4 large artichokes, washed and trimmed
1 lb. peeled shrimp, King Crab meat chunks, or a combination
1 TBS butter
2 TBS chopped parsley
1 tsp chopped fresh dill or tarragon
1 TBS, or more, lemon juice
1/2-cup mayonnaise, salad dressing, or plain yogurt
2 TBS of your finest olive oil
sea salt flakes and fresh cracked pepper to taste

Trim artichoke leaf tips, split in half and remove choke. Boil in water with lemon and salt until tender - 30-40 minutes, shock in ice water and reserve at room temperature.
Meanwhile, sauté the shrimp in butter just until it changes color, about 1-2 minutes, transfer to a bowl and cool to room temperature. (If using crab, just heat to warm; if using both shrimp and crab, add crab after sauteing shrimp.)

Toss the shrimp with the parsley, herbs, and 1 tablespoon lemon juice. Blend the oil and mayonnaise together, add to the shrimp mixture and toss to combine. Season with salt and pepper to taste, and additional lemon juice if necessary. Fill the artichokes with the mixture and serve. Enjoy the shrimp, and each layer of leaves is already dipped in creamy sauce! Can be done in advance and chilled.
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Recipe Archive

June 12, Shrimp on the Barbie June 5, Trout May 22, Wild Alaskan Salmon May 15, Berries May 1 - Cinco de Mayo April 24 - Sustainable Seafood April 17, Asparagus April 10, Lasagne March 27, Easter Trimmings March 13, Roast Chicken March 13, Corned Beef March 6, Braising is Amazing Feb 27, Oscar Munchies Feb 20, Soup is Good Food! Feb 13, Linguini & Clams Feb 6 - Superbowl Eats Jan 30 - Simple Salmon Jan 23, Carbs are not the enemy! Jan 16, Supercharge your diet Jan 9, Quick Healthy Soups Jan 2 - Skinny Cookin', Chicken

Dec 31 - Fondues Dec 26 - Winter Nose Warmers Dec 18 - Holiday Roasts Dec 11 - Standing Rib Roast Dec 5 - Sweet Treats Nov 27 - Puff Pastry Nov 21 - Sweet Potatoes Nov 14, Tomatoes and Lycopene Nov 7, Pici Pasta Oct 2, Chiles Sept 25, Pancakes Sept 19, Parmigiano-Reggiano September 12 September 4 August 28, Colorful Veggies August 21, Peaches August 14, Salmon August 7, Colorado Corn July 17, Tropical Tastes July 10 French Country Friday / Sat, July 2,3 Better Burgers

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