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Tropical Daze

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

DELI: Homemade Coconut Shrimp, Island Teriyaki Wings, Cool Mango Melon and Creamy Cucumber Yogurt Soups, Pineapple Casserole, and Daily Chef Specials.

MEATS: Caribbean Pork Rib Eye Steaks in your choice of Cuban Mojo, Jamaican Jerk, Tequila Lime or Brazilian marinades. Also Waikiki-style BBQ Ribs for the grill!

BAKERY: Homemade Pineapple Upside-Down Cake, Homemade Key Lime Pie, and Chef's Specials.

PRODUCE: Tropical and fresh seasonal fruits: Chop your favorites and blend 1/1 with your favorite salsa - then use as a dip, in Baja tacos, or piled high on top of your favorite grilled seafood, chicken, or pork dish.

FOODS: Bremners Wafers - The classic cracker for elegant entertaining since 1865 - "Because Good Taste is Timeless."

WINE: 2002 Ducato Lambrusco Mantovano, Lombardy, Italy  $13.99 - Deeply colored with great grape-like fruit-forward flavors.  This slightly sparkling red wine from Northern Italy is not the sweet "nice on ice". Lambrusco of years past, but a dry, acidic and refreshing wine you will find on the finest tables in Italy.  Served chilled, this wine is perfect with your Tropical Ribs!

How To
Island-Style Grill-Crusted Seafood

The best fishes and shellfish for grilling are firm-fleshed. These are exactly the kinds of fish found in the tropical regions of the Caribbean, Gulf of Mexico, Baja, CA and the Asian Pacific Rim. This week, our Seafood Buyer is focusing on the season's best choices - and they're flying in from 4 different seas!

Get Chef Mick's easy 'How-To' Tips on Grill-Searing

This week, we'll have Kajiki (Pacific Blue Marlin), Wahoo (AKA Ono), Opah, Florida Grouper, Red Snapper, and Tombo (albacore tuna) - as for shellfish, we'll have Bahamian Lobster Tails, Gulf White Shrimp and Baja Dry-packed Scallops (no added water or TSP). Would you like your seafood in one of our 23 signature marinades? Just ask!

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Tony's Locations

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

Let's Chill' - 7/31/05

Homemade ice cream used to mean hours of hand cranking, but now there’s relief for aching arms! A new breed of electric ice cream freezers are on store shelves, and they don’t require ice, salt, hand cranking, or a big investment. It’s an ice cream lovers dream come true!

Ice cream freezers bend the laws of nature. As liquids freeze, long ice crystals form, interlocking and fusing into a solid block – not very creamy! An ice cream freezer’s ‘dasher’ constantly breaks up those ice crystals – keeping them short and separated for a creamy treat.

Want to ‘chill’ at home tonight? Whip up a batch of homemade ice cream or granita and you won’t be ‘chillin’ alone! - Buon Appetito – Salùte!

Chef Mick Rosacci, Tony's Meats & Specialty Foods / Tony Rosacci’s Fine Catering


Rocky Ford Granita
No ice cream freezer required!

1/2 cup sugar
3 TBS Grande Marnier
1 1/4 cups water
2 1/2 cups chopped Rocky Ford Cantaloupe
1 TBS fresh lemon juice

Combine sugar, Grande Marnier and water in a saucepan; bring mixture to a boil, and boil until sugar dissolves. Boil an additional 3 minutes. Let syrup cool. Cook’s note: Almost all of the alchohol will cook off.

Puree cantaloupe, syrup, and lemon juice until smooth – taste and adjust. Chill at least two hours, or overnight.

Puree in blender again and pour into a cake or jellyroll pan. Freeze until frozen but not solid, stirring and breaking up pieces of ice with a fork every 30 minutes.

Scrape granita with a fork to separate crystals, and serve in chilled wine glasses. Makes 3 1/2 cups.
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Fresh Lemon & Lavender Ice Cream

3/4 cups granulated sugar
2 lemons, zested
1/2 cup fresh lavender or 1/4 cup dried lavender
2 cups whole milk
2 cups heavy cream
8 egg yolks

In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. Slowly whisk the egg mixture into the hot cream mixture and continue to cook until it coats the back of a spoon, about 4 minutes, stirring regularly. Remove from the heat and cool completely. Strain the mixture into an electric ice cream maker and process according to manufacturers' directions. – Adapted from Emeril Lagasse
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Watermelon Sherbet
Sorbetto di Anguria

1 1/8 pounds watermelon pulp
1/2 cup sugar
1/3 cup water
1/3 cup (80 ml) heavy cream
The juice of a lemon

Put the watermelon through a strainer and into a bowl, discarding the seeds. Combine the juice and pulp in the bowl with the juice of the lemon and blend the mixture.

Heat the sugar with a couple of tablespoons of water, and a couple more of watermelon juice, and let the syrup cool. Whip the cream. Gently fold in the cream and transfer to ice cream machine.
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Vanilla Custard Ice Cream

1 quart whipping cream
1 quart milk
12 egg yolks
1 cup sugar
1 pinch salt
2-3 TBS vanilla (or two vanilla beans split and scraped)

Heat milk, cream and 1⁄2 tsp sugar to a simmer in an extra-heavy pot or double boiler. If using vanilla beans, split, scrape and add both seeds and pods. Meanwhile, beat egg yolks with sugar and salt until creamy. Slowly whisk a cup of the hot cream into the eggs, then whisk slowly whisk back into cream (this is called tempering.)

Heat, stirring and scraping the bottom of the pot constantly (less attentive stirring is required with a double boiler). Cook until the creme smells and tastes like custard, and is thick enough to coat a spoon (about 170 degrees). If using vanilla extract, whisk in at this time. Strain, cover and chill until very cold. Freeze in an ice cream maker. –Chef Mick Rosacci, Tony’s Rosacci’s Fine Catering

Variations:
Green Tea Ice Cream: Once custard is warm, whisk in Maccha* 1 tsp at a time to taste and simmer a few extra minutes to marry flavors. Reduce vanilla slightly. *Powdered Japanese tea – at Asian markets.
Chocolate Ice Cream: If desired use only 9 egg yolks, whisk 1 TBS of vanilla and 4-8 oz of chocolate bits to hot custard, to taste.
Fruit Creams: Add 2-4 cups pureed fresh seasonal fruit – to taste. Experiment with almond, lemon, amaretto, or other extracts. Fresh chopped fruit can be also be added last few minutes of freezing time.
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Ice-Creamy Blueberry Yogurt
No ice cream freezer required

Puree 1-pound blueberries with the juice of 2 oranges and 1 lemon. Strain the mixture finely and stir in 1/4-cup sugar or honey.

Beat together 1-cup yogurt and 2 TBS low-fat milk (or cream) for about 5 minutes to lighten. Add 1/4 cup of sugar and beat for a further minute (taste and adjust, honey can also be used). Gently fold mixtures together and freeze in an ice cream maker.

*No Ice Cream Maker? Place bowl in freezer for two to three hours, whisking every 30 minutes. When it is too firm to whisk any more, it’s time to eat – or pack in a bowl, cover, freeze, and soften before serving.
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Recipe Archive

July 24, Chicken Breast 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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