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Beef
Family Steaks - The London Broil, Tri-Tip,
and Flank Steak are reasonably priced and a great option
for families, or let us cut you a 2 inch-thick T Bone!
Bloody
Mary London Broil
Asian
Flank Steak
Citrus
Tri-Tip
Italian
Bistecca w/ truffle potato
Pork
Favorites - Set them up with with our
Homemade Sausages as an appetizer, then knock them out
with one of the following pork recipes...
Texas
Style Spareribs
Cajun
Pork Tenderloin
Whiskey
Pepper Chops
Fennel-Pepper
Back Ribs
Burgers
are a Classic, but here are some interesting
variations for ground meats that may become a new family
favorite!
Green
Chili Bison Burger
Brie
Burger
Turkey
Wellness Burgers
Meatball
& Mushroom Kabobs
Tony's
Fresh Natural Chickens
Always ice-packed (never frozen) and
with no added ingredients, your guests are sure to love
Tony's Chickens in these recipes!
Breasts
w/ Spicy Orange Honey
Lemon
Pepper Breasts w/ Thyme Gremolata
Rosemary-Orange
Cornish Hen
Grilled
Apple Chicken
We Cater
to your every
whim!
From simple to elaborate -
you can count on us!
Tony
Rosacci's
Fine Catering
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Building
a Better Burger - Sunday 7/3/05
Making a great burger is easy, the secret is to use
high quality ground beef – but what’s the
difference?
Most folks think that all ground meats are the same,
but in a marketplace that values low price over quality,
the difference can be huge! There are essentially two
ways for processors to lower prices… 1) Use less
expensive / lower quality meats. And 2) to minimize
labor and distribution costs with technology, bulk processing
and mass distribution.
Most ground meats in this country come from bulk processors.
Prepared in mass quantity, these meats can arrive shaped
and ready to cook, or pre-ground and in a tube, ready
to be opened and re-ground ‘fresh’ in house.
While these meats are wholesome, few, if any, can possess
the great taste and texture of burger ground fresh from
high quality beef trimmings and cuts.
All ground meats are not created equal! Ask your butcher,
or your waiter, exactly where their ground beef comes
from – there are plenty of quality-minded butchers
and restaurants with the pride to go that extra yard.
Life is just too short to eat cheap burgers! - Chef
Mick Rosacci, Tony’s Meats & Specialty Foods
Building a Better Burger
Tips
- Begin with fresh ground meats from a source you trust.
- 85% lean ground beef makes the best burgers.
- For variety, try adding seasonings, steak sauce, onions,
breadcrumbs, or fresh herbs before shaping.
- To shape burgers for a crowd: Pack all your ground
meat tightly by hand into a log shape, then cut into
individual portions and refine their shape by hand.
- Always cook burgers to 160 degree internal, or to
medium-well done – ground meats have a higher
potential for bacteria than other meats.
--
Sweet Hawaiian Baby Burgers
1 lb. ground beef chuck
4 tsp. Worcestershire sauce
4 canned pineapple slices
-- salt
12 Hawaiian sweet or small dinner rolls, split
-- lettuce
Sauce:
1/4 cup barbecue sauce
1/4 cup pineapple preserves
1 Tbsp. packed brown sugar
Combine ground beef and Worcestershire sauce in medium
bowl, mix in lightly but thoroughly. Shape into twelve
1/2-inch thick mini patties.
Combine sauce ingredients in small saucepan; bring to
a boil, stirring frequently. Remove from heat.
Place pineapple slices on rack in broiler pan so surface
of pineapple is 3 to 4 inches from heat. Broil 3 to
4 minutes, turning once and brushing with sauce. Remove
pineapple; keep warm. Place patties in broiler pan so
surface of beef is 3 to 4 inches from heat. Broil 7
to 8 minutes to medium (160° F) doneness, until
not pink in center and juices show no pink color, turning
halfway through and brushing with sauce. Season with
salt, as desired.
Cut each pineapple slice into thirds. Line bottom of
each roll with lettuce; top with burger, then with a
pineapple piece. Close sandwiches. Serves 4, or appetizers
for about 8 - Finalist in the "Handheld Kid Pleasers"
category of the 2003 National Beef Cook-Off
--
Italian Burgers
1 pound ground chuck
1 pound Italian sausage, sweet or hot
1 ripe tomato, peeled, seeded, chopped
1 tsp. minced garlic
1 TBS minced parsley
2-3 tsp. fresh minced oregano and/or basil leaves
1/2 beaten egg
3-4 TBS minced fresh onion
1 cup Italian breadcrumbs (approx.)
Salt and pepper to taste
Sharp Provolone cheese
Focaccia
Pesto sauce
Fresh tomatoes & basil
Peel, seed, chop and drain tomato, then mash by hand
into a large mixing bowl. Add garlic, herbs, garlic,
egg, ground meats, onions and breadcrumbs - adjusting
crumbs to keep the mixture from being too dry or moist.
Shape by hand into 6-8 patties. Season lightly with
salt and pepper and grill over medium coals to 160 degrees
internal temperature, finishing second side with provolone
cheese.
Split focaccia and toast on grill, remove and immediately
brush with pesto sauce. Top with patty, more tomato
and fresh basil leaves. Serve with a side of pasta in
tomato sauce. - Chef Mick Rosacci, Tony's Meats &
Specialty Foods
*Variation: Sauté 1/2 chopped
onion in olive oil for 5-8 minutes, add a hearty splash
of Marsala cooking wine, simmering and reducing until
gone. Use these to replace raw onions.
--
Federal Blvd Burger
2 Hamburger patties
Carne Asada Seasoning
Two tortillas
Minced onion (or grilled onion slices)
Grated Chihuahua cheese (or cheddar)
1⁄2 - 1 pint green (or red) chili
Olives, lettuce, chopped tomato, guacamole
Season patties with Carne Asada seasoning (or your
favorite) and grill to 150 degrees internal. Meanwhile,
chop veggies, grate cheese and heat chili.
Cut burger in half and arrange in a tortilla. Sprinkle
with raw onion, or top with grilled onion and fold in
half on one side of a plate. Top with hot chili, sprinkle
with cheese, and place under broiler to melt cheese
(if desired). Pile the second side of your plate with
lettuce, tomatoes, guacamole, olives, etc – like
a guac salad. Serve immediately. – Chef Mick Rosacci,
Tony’s Meats & Specialty Foods
--
More Recipes>>
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Archive
| June
26 - Cool Summer Suppers
June
19, Steak on the Grill
June 12, Shrimp
on the Barbie
June 5, Trout
May 22, Wild
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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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