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Tropical Daze

Join Tony's in the Tropics from Thurs 7/28 - Sun 7/31.

Look for tasty Hawaiian and Tropical foods, and Island-inspired dishes! Join in our spirit of Aloha!

Power & Grace
Stop by Tony's Wines for a bottle of Benessere Zinfandel "BK Collins - Old Vines", 2003, Napa Valley - Ideal for grilled meats from pork to a dry aged steak. Dense purple color, scents of blackberry and cherry jam, terroir and creamy oak. An explosion of dark berry fruit perfumed with sweet dried plum. An amazing example of power and grace.

Tony's Wines & Specialty Beers
4991 E Dry Creek Road
303.770.4297

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Member's Only Specials & Free Offers

Beef Dinner Bell Recipe

Grilled Pepper Steak with
Garlic-Cilantro Butter

Castle Rock WineFest

Join us at The Grange in
The Meadows, Castle Rock

Grand Tasting Event
Sat July 23, 2005

From simple to elaborate - you can count on us!
Tony Rosacci's
Fine Catering

Nuts to You!

Once a feared "fattening", new research on nuts make them a top choice for snacking.

The fact is that 73% of a pecan’s fat is monounsaturated - the beneficial, cholesterol lowering type of fat that our bodies need.

Frequent consumption of nuts, particularly pecans, has been positively associated with the decreased risk of cardiovascular disease, intestinal and prostrate health, and the prevention of type 2 diabetes.

Containing a wealth of protein, vitamins, minerals and anti-oxidants, pecans and other nuts are a naturally healthy snack.

Tony's FAQ's
from Chef Mick and Daniel Rosacc

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Original Dry Creek Market
4991 E. Dry Creek Road
303.770.7024

SouthBridge Market
151 W. Mineral Avenue
303.795.7887

Bowles Village Market
7421 W Bowles Avenue
720-377-3680

Castle Pines Market
874 W Happy Canyon Road
303.814.3888

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Cooking Tips & Recipes from Chef Mick Rosacci Cooking help is as close as your TV! See Mick with Steve, Christine, and Jessica every weekend on Denver's Channel 7 News

Leg Man Chews on Breast - Sunday 7/24/05 I’ve always been a leg-man – moist, meaty and juicy; I’m usually good for at least two chicken legs! Don’t get me wrong; I love chicken breasts too, but not when they are dry! I’m sorry, but life is just too short to eat dry chicken! The secrets to moist grilled chicken breasts is a good meat thermometer, and also to remember “…just a little more to be sure…” doesn’t make chicken safer, just dryer. All meats continue to cook off the grill, rising about 10 degrees internally; why not make this “carryover cooking” work to your advantage? Remove boneless breasts at 150 degress internal, and bone-in at 155. Cover with foil and rest for 5-10 minutes before serving. If the meat is moist and the juices run clear, it’s perfectly cooked! While your chicken grills, retest (and sanitize) your meat thermometer in a pot of boiling water (about 202 degrees in Metro Denver) – adjust or replace. With a good meat thermometer in your hand, you’re ready to grill the best chicken you’ve ever tasted! Buon Appetito! - Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods

Chef Mick’s Tips:
High-quality, fresh chickens makes a big difference! Choose ‘Fresh Natural Chicken’ – anything less is pumped with a 15-18% solution of water and chemicals, and may have been previously frozen.
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Grilled Chicken with Ginger and Oranges
3 pounds chicken cut-up
1 large orange cut into about 8 slices
1/2 cup reduced-sugar orange marmalade
1/2 cup olive oil
2 tablespoons ginger, grated
2 tablespoons orange juice
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
Combine oil, ginger and garlic. Mix well. Brush over chicken pieces. Sprinkle with salt and pepper. Let stand for 15 minutes at room temperature. Preheat grill.

Combine marmalade, and juice. Grill chicken over a medium heat. It will take about 25-30 minutes for chicken to cook. During the last 15 minutes brush with marmalade and juice mixture, turning frequently. Grill orange slices for about 8 minutes and serve over chicken.
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Grilled Chicken Breast With Corn And Tomato Salsa
6 chicken breast halves
1/2 cup olive oil
1teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon mustard Corn and Tomato Salsa (recipe follows)
In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once. To serve, place chicken on plate and top with Corn and Tomato Salsa. Makes 6 Servings.

Corn and Tomato Salsa: In food processor, coarsely chop 6 Roma tomatoes, which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors.
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Grilled Chicken with Spinach and Pine Nut Pesto
2 boneless chicken breasts
2 cups lightly packed baby spinach leaves (about 2 ounces)
1/4 cup pine nuts, toasted
2 tablespoons fresh lemon juice
1 to 2 teaspoons grated lemon peel
1/3 cup plus 2 teaspoons olive oil
Salt and freshly ground black pepper
1/3 cup freshly grated Parmigianno-Reggiano
Heat a grill pan on medium high heat. Lightly oil the grill pan. Sprinkle the chicken with salt and pepper. Grill the chicken until cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a processor. Lightly pulse. With the machine running, gradually add 1/3 cup of the oil, blending until the mixture is creamy. Add salt and pulse. Put half of the pesto into ice cube trays and store in the freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the Parmiginano. Season the pesto with salt and pepper, to taste.
Spread the pesto over each piece of chicken and serve. – Serves 4, Giada De Laurentiis
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Chicken Satay with Peanut Sauce
1/4 can coconut milk
1 TBS grated fresh ginger
2 tsp curry powder
juice and zest of 1/2 lime
3/4 tsp salt
1/2 tsp white pepper
1/8 cup rice or white wine
cayenne or red curry paste to taste
6 large boneless skinless chicken thighs
fresh pineapple chunks
green onion, minced
Earlier in the day, combine coconut milk, ginger, curry, juice, zest, salt, pepper and wine. Adjust seasonings and stir in cayenne to taste. Cut each thigh across the grain into three strips.

Toss meat in sauce and marinate for two hours. Soak skewers in water for 15 minutes. Place one pineapple chunk on each skewer then thread one chicken slice onto end – the pineapple and meat should just cover top 1/4 of skewer. Grill on an oiled grate over hot flame, turning once. Sprinkle with green onion and serve with peanut sauce.

Peanut Sauce
2 tsp canola oil
1 TBS Red Curry Paste (to taste)
2 tsp brown sugar
3/4 can Coconut Milk
1/2 cup Roasted Peanuts, processed finely
1/8 cup Fish Sauce
Heat saucepan over high flame and add oil. Add curry paste and sizzle. Stir in sugar then coconut milk and bring to a boil. Stir in coarsely ground peanuts and simmer, taste and adjust with sugar or curry paste (use a little less peanut butter in a pinch). Sauce may be made in advance, but tends to thicken, simply thin with water over a medium flame before serving. Makes enough for a double batch of chicken satay.
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More Recipes>>

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Recipe Archive

July 10 - Ribs July 3,4 - burgers & more June 26 - Cool Summer Suppers June 19, Steak on the Grill 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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