Category Archives: 6-19-10
DigInfo: Bog Plants
Help make your pond look more natural by using bog plants to soften the edges.
Miracle-Gro® LiquaFeed® All Purpose Plant Feeding Starter Kit
For more lawn and garden tips, and special offers sign up with Scotts MiracleGro here!
Miracle-Gro® LiquaFeed® All Purpose Plant Feeding Starter Kit
Now Feeding is as Easy as Watering!TM The Miracle-Gro® LiquaFeed® Starter Kit feeds your plants while you water in one easy step – no mixing, no measuring, no mess. It automatically applies plant food evenly at the correct rate and guarantees not to burn when used as directed. It includes three spray patterns – shower, jet and flat – and switches easily between feeding and water only.
For more information: http://scotts.com
Ponds and Waterfalls
Take a tour of Dusty Hettinger’s yard from Rocky Mountain Ponds and Waterfall to get inspiration for your own yard.
Designing a Mountain Stream
Keith and Dusty from Rocky Mountain Ponds and Waterfall will give you some tips and tricks on creating a yard that looks like it was cut out of the mountains.
Papa’s Smothered Italian Steak and Grilled Potato Fries
Dad used to make this when we were kids, and it’s been a family favorite ever since! The keys to success are simple – a great steak, great produce, and a full-flavored Extra Virgin Olive Oil.
1 medium sweet onion, or red onion
3 medium tomatoes, vine ripened
3 cloves fresh garlic, minced or pressed
2 tsp fresh oregano leaves, chopped
scant 1 tsp Sea Salt, 1/2 tsp black pepper – to taste
pinches of crushed red pepper
4-6 TBS full-flavored Olive Oil
4 Rib Eye, NY Strip or Filet mignon steaks, OR 2 Tbone or flank steaks
Tony’s Tuscan Grill Rub – or your favorite blend, to taste
Sliver onion and place in a stainless mixing bowl. Add chopped tomatoes, garlic, oregano, salt and pepper. Using a flat-bottomed glass, mash and muddle the medley together for several minutes to marry flavors. Add olive oil, stir, taste and adjust seasonings. Rest for one hour at room temperature.
Preheat grill to medium high (375-400 degrees). Brush steaks with olive oil and sprinkle to taste with Tony’s Tuscan Grill Rub, or your favorite seasoning combination.
Brush or mist preheated grill or cast iron grill-pan with oil and immediately add seasoned steak. Grill first side for three minutes and rotate 45 degrees. After three minutes longer, turn steak, reduce heat to medium and top steaks generously with tomato salsa. Cover and cook somewhere between rare and medium rare (115-130 degrees, about 6-8 minutes longer, depends on steaks and conditions). Remove and rest for 5-10 minutes before serving with more fresh tomato salsa.
– Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
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Grilled Potato “Fries”
potatoes
olive oil
fine sea salt and pepper – or seasoned salt
ketchup (optional)
hot sauce (optional)
Early in the day or the day before, boil whole potatoes in salted water until tender – test with a fork and take care not to overcook! Time depends on conditions. Chill completely.
Cut into thick wedges, brush with olive oil and sprinkle with salt and pepper. Grill over direct medium high heat on a clean, oiled cooking grate or cast iron grill pan until nicely browned on all sides. Serve immediately with ketchup or ketchup kicked up with hot sauce. – Chef Mick (Michaelangelo) Rosacci, www.TonysMarket.com — www.TonyRosacciCatering.com
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Chef Tips: Corn 3 Ways
Tuscan Grilled Corn on the Cob
4-5 fresh ears corn on the cob, peeled
2 TBS Picual olive oil*
1 TBS Tony’s Tuscan Grill Rub
1/2 tsp minced garlic (optional)
1/4- 1/2 cup grated Parmigiano Reggiano (optional)
Preheat a medium hot grill (375 – 425°). Shuck corn on the cob.
In a small bowl, combine the olive oil, Tuscan Grill Rib and garlic. Brush wet rub over corn and grill over direct heat to toast on several sides – about 8-10 minutes depending on conditions.
Serve as is, sprinkled or rolled in grated Parmigiano Reggiano cheese. – Chef Mick, Tony’s Market.
*Picual olive oil withstands higher temperatures; if not available, use your favorite olive oil or an olive / canola oil blend.
Variations: Brush with butter or oil, garlic optional. Here are a few other favorite seasonings… Tony’s Cajun Seasoning; Tony’s Orange, Lemon or Lime Pepper with salt; Chef Mick’s Z Blend; Tony’s Harissa; Tony’s Red Baron seasoning and Sweet & Sassy BBQ Sauce – or your favorite seasoning blend.
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Colorado Corn, Veggie and Bacon Bundles
Feel free to change this recipe up by using any veggies you wish, such as sweet onions, lima beans, peas, edamame, calabacitas, spinach, etc.
4 large ears of corn, kernels cut from the cobs
4 slices bacon, diced
1 cubanelle pepper, minced
1/4 red bell pepper, minced (or 1/3 cup canned minced pimentos)
1/2 zucchini, diced
2 mild green chiles or 1/2 cup canned green chiles
1 jalapeno
1-2 tsp Chef Mick’s Chile Arriba! Seasoning – plus pinches for serving (or your favorite seasoning blend)
six 1-2 tsp pats of butter
2-3 green onions, thinly sliced
Cut kernels from ears of corn and place in a bowl with bacon and all the vegetables. Stir in 1-2 tsp Chile Arriba! Seasoning (or your favorite), tossing to combine evenly.
If using fresh green chile, toast over a hot grill and place in a paper bag until it’s cool enough to handle. Scrape off skin, remove seeds and mince.
Lay six, 12” x 12” pieces of heavy-duty foil on the counter, and top each with a slightly smaller piece of parchment paper (paper optional, but prevents accidental scorching). Spoon the veggies into 6 even piles on parchment and foil and top with pats of butter. Wrap the foil packet ‘drug store style’ with repeated crimping to seal well (seal the parchment first, invert and then seal in foil). Gently flatten to even thicknesses.
Grill over medium heat turning regularly until package is nicely puffed (about 8 minutes – depends on conditions). Rest for 2-3 minutes minutes before serving. Carefully pen packets at the table, sprinkling with minced green onion and pinches of Tony’s seasoning just before serving. – Chef Mick Rosacci, http://www.TonysMarket.com
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