From Tony's eNews
See Mick's Newsletter

Tour de Vines

Explore the Wines of South America & South Africa

Every month or two our wine expert, Tony B, offers an inexpensive Tour de Vines in Tony's Mixed Wine Case Special. Carefully choosing each of the tour's taste stops, Tony focused on the quality of the wine for the price (or relative value), and how well the wine expresses the region's terroir.

The best way to learn more about wine is comparative tasting - drink a limited group of wines and you learn nothing, but explore new regions and varieties of wine with an open mind and your wine savvy will grow with every bottle! We invite you to sit down with our South of the Equator wines, tasting notes in hand, and let the real learning begin!

This month's mixed case special takes us South of the Equator to explore two of the most exciting wine regions going today... South Africa boasts the longest wine making tradition in the New World (meaning outside of Europe in wine speak), and in South America we find some of the greatest values in wine today.

In the case descriptions you will find grapes like Torrontes, Carmenere, Pinotage and Tannat, with 7 red wines and 5 whites. Time to explore wines from our neighbors to the South.

Tony's South of the Equator Wine Case - $109.99 - while supplies last.

See the wines now>>

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!

Tony's Culinary Club

Member's Only Specials & Free Offers

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

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

Got Recipes?

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

Map

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

Tropical Grill - Aug 7, 2005
Take a picture of this. You’re watching the sun set from your beach recliner behind your romantic island bungalow. Just as you take another sip of your Mai Tai, the aroma of tropical grilled seafood and coconut rice hits you. This is it! You’ve found true paradise – and it’s right in your own backyard.

With the right recipes and a little imagination, you can relax in paradise tonight, and without getting sand in your shoes! Granted, it’s easier to picture with that Mai Tai in your hand, but the weather is perfect, and the fishing’s been good – what have you got to lose?! Aloha! Chef Michaelangelo (mick) Rosacci, Tony’s Meats & Specialty Foods

Classic Mai Tai
1-2 oz high quality golden or dark rum
1⁄2 oz Fresh limejuice
1⁄2 oz Orange Curacao, or Triple Sec
1⁄2 oz Trader Vic’s Orgeat syrup
Lots of Shaved ice

Combine ingredients to taste – serve in a large glass with lots and lots of cracked ice.
--

Teriyaki Ginger Glazed Scallops
2 pounds fresh scallops
1 cup East West Teriyaki Sauce
1 tsp. minced ginger
pinch of white pepper - to taste
1 tsp. sesame oil
1/4 cup green onions, chopped
1-3 TBS sesame seeds, toasted

Marinate scallops in teriyaki, minced ginger and white pepper at room temperature for 15 to 90 minutes. Meanwhile, toast sesame seeds in a dry pan. Heat grill, grill pan, or cast iron pan over a medium-high flame until good and hot – test with a drop of water, it should dance for a few seconds.

Oil grill with a rag or a mister, and carefully add scallops a couple inches apart. Cook until a dark crust forms, about 2-3 minutes per side (depends on scallop size and actual temp).
When scallops are almost done, place directly on top of plated rice. Sprinkle with green onion and toasted sesame seeds, and a drizzle of sesame oil (for aroma if desired). – Chef Michaelangelo (mick) Rosacci, Tony’s
--

Coconut Rice
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.

Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot. – Ming Tsai
--

Tropical Island Poke
1 pound fresh ahi fillet, 1/2 inch cubes
2 tsp. sesame oil
3 TBS shoyu or soy sauce
1 tsp. fresh garlic, minced
1-2 fresh chili peppers or togarashi
1/2 cup coconut milk
1 cup mango, cubed
1/2 cup red bell pepper, 1/2 inch cubes
1/4 cup cilantro, chopped
2 TBS lemon juice
sea salt to taste

Combine all ingredients, except ahi, in a bowl and mix well. Add ahi to mixture and marinate at least one hour before serving. Garnish with chopped cilantro. Sam Choy
--

Seared ‘Ahi w/ Coconut Ginger Sauce
4 ahi tuna steaks, 6 oz each and 3/4 inch thick
2 TBS oil
Seafood Marinade (recipe follows)
Coconut Ginger Sauce (recipe follows)
Marinate tuna steaks in Seafood Marinade for 10 minutes.
Heat oil in frying pan over high heat. Sear marinated tuna for 2 minutes on each side, leaving rare inside. Serve hot with warm Coconut Ginger Sauce. Serves 4 – Sam Choy, The Choy of Seafood

Seafood Marinade
1 cup soy sauce
1 TBS oyster sauce
1 TBS sesame oil
1/2 cup brown sugar
1 TBS cilantro, chopped
1 TSP chili flakes
1 tsp garlic
1/4 tsp Chinese 5-Spice powder
Mix all the ingredients until dissolved.

Coconut-Ginger Sauce
1 can coconut milk
1/4 cup sugar
1 TBS ginger, minced
1-1/2 TBS cornstarch mixed with 3TBS water for thickening
Salt and pepper to taste

In a saucepan, combine coconut milk, sugar and ginger. Bring to a boil. Mix cornstarch and water together, and whisk into coconut milk and ginger sauce to thicken. Add salt and pepper to taste.

More Recipes>>

TheDenverChannel

Recipe Archive

July 31, Ice Cream 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

Get my recipes by email every week - as well as cooking tips and Member Only Offers! Join Tony's Culinary Club!