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
The Differences Between Different Styles of BBQ Food by Region
Every region of the United States has its barbecue specialty: pulled pork sandwiches in North Carolina, racks of ribs in Memphis, “burnt ends” in Kansas City and chopped brisket in Texas. The roots of American barbecue run deep in the South, where even neighboring counties can have different approaches to barbecue, not to mention different states.
Consider North Carolina, a state with a long barbecue tradition .. In eastern North Carolina, you would probably find shredded meat from an entire pig, doused with a peppery vinegar sauce, and if you chose to drive West a few hours from the coast, and you will most likely be served meat from just the shoulder of the hog, with a tomato based sauce. Throughout Carolina, there is a clear preference for barbecue pork and thin vinegary sauces, which is a distinguishing style echoed throughout the state.
Memphis, Tennessee is another superb barbecue location, home to “Memphis in May,” which is the largest barbecue competition and festival in the world. The city boasts over 100 barbecue restaurants and several different barbecue styles. Like North Carolina and much of the South, pork is the barbecue meat of choice in Tennessee and pork ribs are the most common cut, but the city is divided between “dry-rubbed” and “wet rib” versions. Dry-rubbed ribs are generously rubbed with a mixture of spices, smoked and then served with sauce on the side. Wet ribs are lacquered with tangybarbecue sauce before, during and after cooking. Another Memphis favorite is the pulled-pork sandwich – smoked pork shoulder stuffed inside a hamburger bun and topped with coleslaw.
Kansas City is the barbecue capital of the Midwest. Like Memphis, it’s also home to over 100 barbecue restaurants and hosts an annual barbecue competition an an event called American Royal. In Kansas City, both pork and beef are barbecued and it is best known for its BBQ sauce, which is traditionally heavy on tomato and uses molasses as a distinctive sweetener. The traditional thickbarbecue sauce you buy in supermarkets is based on Kansas City style sauce. The bottled varieties are much different from the small batches of sweet zesty sauce cooked up by Kansas City pitmasters. For those that aren’t familiar with the term, “Burnt ends,” are the crunchy, charred ends of brisket slabs, are a Kansas City specialty not to be missed.
Texas is famous for its cattle, and beef brisket is the barbecue meat of choice. But chopped beef and beef ribs are also state favorites. Texas barbecue isn’t only about the beef, it is also about spicy pork sausages, called “hot links,” and pork ribs are also common barbecue fare. Almost all Texas barbecue is cooked without sauce. The meat is rubbed with spices, known as BBQ rub, smoked and, sometimes, a sauce is served on the side. Barbecue in other states is most often smoked over hickory, oak or a handful of other similar hardwoods. But Texas barbecue usually uses mesquite, which gives the meat a distinct and unique flavor.
http://www.rocketspanishorbust.com
