HOME COOKING: Tony Roma’s Best Restaurant Recipes You Can Cook At Home – Tony Roma’s Baby Backs – Corn Fritter Casserole – delicious ribs & sauces
Considered the pioneer of Baby Back Ribs – Tony Roma’s can now be found worldwide.
With nearly 200 restaurants in 32 countries, the culinary sensation that Tony started has become an international success story.
They have won countless awards over the years for their delicious ribs and signature sauces.
As they say, “Tony Roma’s is committed to providing you the best ribs anywhere. Using new rib styles and sauce flavors, our chefs are working hard to make Tony Roma’s your only choice for ribs.”
But the Tony Roma’s story doesn’t end with ribs. Crispy fresh salads, mouth watering char-grilled steaks, their original BBQ chicken, and delicious seafood make up a menu that has pleased thousands of hungry guests for years.
>>> And now here is their most popular meal of all, ready for you to cook at home to wow family, friends or significant others…
–Tony Roma’s Baby Backs–
1 cup ketchup
1 cup vinegar
1/2 cup dark corn syrup
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco pepper sauce
Combine and heat over high heat until boiling.
Reduce heat, simmer 30-40 minutes until thick.
Coat 4 pounds of baby back pork ribs, front and back, with BBQ sauce.
Wrap ribs in aluminum foil. Bake at 300 degrees for 2 – 2 1/2 hours.
Remove ribs from foil and smother with more sauce. Grill on hot barbecue for 2-4 minutes per side.
Or try…
–Tony Roma’s Corn Fritter Casserole–
2 boxes Jiffy Corn Bread Mix 1 (15 ounce can) can whole kernel corn, drained
2 eggs, beaten
2/3 cup milk
1/2 cup onions, finely diced
1/2 cup green bell pepper, finely diced
2 tablespoons butter
3 chicken bouillon cubes
1 1/3 cups warm water
3 tablespoons melted butter
Salt to taste
Freshly ground pepper to taste
Mix together the Jiffy mix, corn, eggs and milk.
Coat the bottom of a nonstick skillet with vegetable oil. Heat skillet to medium-high.
Drop a spoonful of corn fritter mix into skillet. Cook on each side until lightly golden.
Place on a paper towel to drain. Add more oil as needed to complete frying all the corn fritters.
Melt 2 tablespoons butter in a skillet over medium low heat. Sauté onions and bell pepper until onions are transparent. Remove skillet from heat.
Place chicken bouillon cubes in 1 1/3 cups water and dissolve.
Preheat oven to 350 degrees F.
Crumble corn fritters into a large bowl. Add sautéed onions and bell peppers. Add 3 tablespoons melted butter.
Pour dissolved chicken bouillon and water mixture over corn and sautéed vegetables and mix well. Place mixture in well greased 8-inch square baking pan and cover with aluminum foil. Bake for 20 to 25 minutes.
Remove foil and return to oven for 10 to 15 minutes.
–Tony Roma’s Baked Potato Soup–
2 medium potatoes (about 2 cups chopped)
3 tablespoons butter
1 cup diced white onion
2 tablespoons flour
4 cups chicken stock
2 cups water
1/4 cup cornstarch
1 1/2 cups instant mashed potatoes
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half
> Garnish:
1/2 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon
2 green onions, chopped (green part only)
Preheat oven to 400 degrees and bake the potatoes or 1 hour or until done. When potatoes have cooked remove them from the oven to cool. As potatoes cool prepare soup by melting butter in a large saucepan, and sauté onion until light brown.
Add the flour to the onions and stir to make a roux. Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for 5 minutes. Cut potatoes in half lengthwise and scoop out contents with a large spoon.
Discard skin. Chop baked potato with a large knife to make chunks that are about 1/2-inch in size. Add chopped baked potato and half-and-half to the saucepan, bring soup back to a boil, then reduce heat and simmer the soup for another 15 minutes or until it is thick.
Spoon about 1 1/2 cups of soup into a bowl and top with about a tablespoon of shredded cheddar cheese, a half tablespoon of crumbled bacon and a teaspoon or so of chopped green onion. Repeat for remaining servings.
Serves 6 to 8
Dig In and Enjoy!
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.
His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.
Other Popular items on Tony Roma’s Menu:
- BBQ Half Chicken – Basted in Original sauce and charbroiled. Served with French fries and cole slaw.
- Grilled Chicken Spinach Stack – Two stacked chicken breasts straight from the open grill. Covered with a rich blend of four cheeses, artichoke hearts and creamy spinach. Served with rice and fresh vegetables.
- Grilled Gulf Shrimp Skewers – Two grilled skewers of shrimp, bell peppers and red onions, basted with scampi butter and Tony’s special seasoning. Served with rice and toasted garlic seared green beans.
- Tony Roma’s Fish Grill – Choose your fish: Mahi Mahi or Norwegian Salmon prepared one of three great ways: Grilled, Blackened or Pan-seared with a Sesame Crust. Served with your choice of topping: Thai Sweet Chili Sauce, Kickin’ Sauce, Garlic Scampi Butter or Tomato Pesto Salad Served with rice and toasted garlic seared green beans.
- Roma’s Colossal Cheesecake – A delicious piece of New York style cheesecake topped with fresh strawberries. Big enough for two.
But most of all, Tony Roma is “Famoso por Costillas,” “Fameux pour cõtes levés” or Famous for Ribs!
science kits
Who Says You Have To BBQ Baby Back Ribs
Baby back ribs are a bit on the pricier side but they certainly are tasty. When done right, they are meaty and succulent without too much extra fat. But baby back ribs rest easily outside the budget for many a family. With the method listed herein, the high price of baby back ribs will be offset by the handy pork stock you will make after. In this article I will describe step by step how to get the tastiest results from your baby back rib investment. If done right, these ribs will be tender, meaty, juicy and full of flavor. I will then explain how to get an entirely different meal from the bones of your baby back ribs. Yes folks, when you are finished with this meal you will save everyones bones.The RubAll great barbecued meats have one thing in common. Barbecued meats are treated with a rub that is applied to them before cooking. A rub is a mixture of sugar, salt and seasonings that is applied to meat prior to cooking. It’s used for flavor and tenderization. Rubs require at least 5 hours contact with the meat but personally I like to let a rub do it’s magic overnight. It is very easy to find rub recipes out there on the internet. Simply google “rubs” or make one up yourself. If you make one up yourself, follow this simple rule. Every rub should have 8 parts brown sugar to 3 parts salt to 1 part chili power and then 1 part seasoning. That remaining 1 part can be made up of as many different seasonings you like. I encourage you to experiment as I do to find the rub that “rubs you the right way”.Using the RubTake a large sheet of tin foil, big enough to wrap your rack of ribs in and place it on a cookie sheet and lay your ribs on it. Liberally apply this rub to both sides until it is completely covered. Really cake it on for the best results. Then proceed to wrap the foil around the ribs but wrap the ribs in a way that you can easily open one end of the package because you will pour in our braising liquid later. Also make sure the seam is on the top so that the braising liquid will not leak out of the bottom of the package. Close securely and place in the refrigerator for at least 10 hours and up to 48 hours.Braising LiquidA great braising liquid should have an element of salt, sweet and acidity. This will not only flavor the meat but will also tenderize it. In my recipe I like to use about a 1/2 cup of white wine, followed by 2 tbsp of honey and then 3 tbsp of soy sauce. I also add a tablespoon of vinegar. Any kind of vinegar will work except for balsamic. To even further the flavor add two cloves of crushed garlic. Place all these ingredients in a saucepan and heat until all ingredients are dissolved and blended.Proceed to open one end of the foil package and pour in the braising liquid. Tilt the cookie sheet to distribute the juice and place in a 200°F degree oven for 3 hours. It is of utmost importance to monitor your oven temperature to ensure that it stays at 200°F so an oven thermometer is recommended. After 3 hours, open the foil just enough to get at the second or third bone in and tug on it. If it is lose and comes away from the meat easily it is finished.The Sauce & The BroilerPlace your rack with foil attached on top of a saucepan and slit the foil so that the juices inside drain into the saucepan. Reduce the liquids in the saucepan on high heat for about 25 minutes or until it becomes the consistency of a moderately thick barbecue sauce. Once you achieve this sauce, place the ribs on a broiler pan. Set your oven to broil and place your ribs in and brush the sauce on. When the sauce starts to sizzle and caramelize, flip and brush the sauce on the other side. Repeat until you are out of sauce.Remove ribs from broiler and let rest for about 10 minutes so that the juices will stay in the meat. After 10 minutes slice and serve.The BonesKeep the bones! A delicious pork stock can be made and used for so many dishes. Cook some brocolli in a little bit of pork broth or make a great rice porridge with this stock. Get an extra meal from just the bones. Read on..Get a roasting pan and bake the bones for 25 minutes at 400 degrees. When you start to smell them you know you are close. Take the bones from the over and place in a stock pot and add 3 stalks of celery, 1 whole leek (cleaned thoroughly), 1 tablespoon of black peppercorns, 3 cloves of crushed garlic and cover with water. Bring to a rapid boil, then reduce the heat and simmer for 6 hours. Add salt to taste and then store for later use.
WP Robot Wordpress Autoposter
