• 06Jan

    Italian Stuffed Zucchini Boats

    4 small to medium zucchini

    salted water

    1 TBS olive oil

    2 links Tony’s fresh Italian sausage (hot or mild/sweet)

    1/2 onion, slivered

    1 shallot, minced (optional)

    1/3 cup vermouth

    1 cup (or so) Italian bread crumbs

    1/2 cup Parmigiano Reggiano

    fine sea salt, fresh cracked pepper & fresh minced herbs to taste

    Split zucchini and gently scoop out the seeds with a spoon or melon-baller; be careful not to break the zucchini shell. Cook in simmering salted water for several minutes. Remove when crisp / tender and shock in ice water.

    Preheat a heavy skillet over medium flame. Add olive oil along with sausage, onion and shallot; sauté and chop the sausage – cooking until the onion is tender. Add wine and reduce slightly.

    Add breadcrumbs and half of the Parmigiano, tossing to form a dressing – adjust crumbs to taste. Taste and season with salt, pepper and herbs as desired. Remove from heat.

    Spoon sausage dressing into prepared zucchini boats, sprinkle with remaining Parmigiano Reggiano and brown under a broiler, or hold in a warm oven until ready to serve. Can also be made earlier in the day, chilled and heated in a 375-degree oven. – Chef Mick Rosacci, www.TonysMarket.com www.TonyRosacciCatering.com

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  • 06Jan

    Grilled Garden Vegetables

    1 small zucchini, cut 1/2 inch on bias or horizontally

    1 small yellow squash, cut 1/2 inch on bias or horizontally

    1 medium onion, cut in 1/2 inch slices

    1 red, yellow or green bell pepper, cut into 2 inch wide strips, also good with cubanelle or Anaheim peppers

    1 large or 2 small tomatoes, cut in quarters or 1/2 inch slices

    Prepared Vinaigrette – Italian, Caesar or Balsamic

    Balsamico di Modena, cracked pepper and fleur de sel – optional garnish

    Wash and cut veggies into large pieces, making them easy to handle on the grill.

    Combine all vegetables in a bowl. Toss with dressing (not a creamy dressing). Marinate for 5-10 minutes as you preheat a medium high to hot grill (375-450°).

    Clean preheated grilling grid well - a vegetable grill topper or in a fish basket can also be used. Place veggies on grill and cook over high heat to brown on one side first – turn and repeat. The secret is hot and fast cooking, browning the veggies well without overcooking.

    Transfer to a serving platter and drizzle with balsamico, cracked pepper and fleur de sel (sea salt flakes) if desired. – Michaelangelo (chef mick) Rosacci, www.TonysMarket.com www.TonyRosacciCatering.com

    Notes: Grilled polenta would be a lovely accoutrement – slice to 1/2 inch thick, brush with oil and grill alongside.

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  • 06Jan

    Olive Oil Infused with Garden Herbs

    2 cups olive oil*

    1/2 oz large herb sprigs – thyme, basil, oregano, rosemary or a combination

    Combine olive oil and herbs in a heavy saucepan – heat over low to medium heat, lightly sautéing the herbs for 5-8 minutes (enough to impart flavor, but not to fry the herbs). Remove from heat and cool completely. Remove herbs.

    With clean hands or tongs, transfer a few of the nice looking herbs to an sanitized olive oil bottle or cruet and add the cooled oil. Seal and store refrigerated for up to one month. – Chef Mick Rosacci, www.TonysMarket.comwww.TonyRosacciCatering.com

    * Spanish Picual olive oil is my first choice, excellent for cooking, it retains it’s flavor even after heating.

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  • 06Jan

    Quick Pickles

    2 cups white sugar

    1 cup vinegar

    1 tablespoon Kosher salt

    1 teaspoon celery salt

    1 teaspoon dill seed

    8 cups cucumbers, sliced, do not peel – preferably Kirby cucumbers

    1 cup onion, sliced

    Stir sugar in the vinegar until dissolved. Add salt, celery salt, and dill seed, mixing together. Pour over cucumbers and onions, stirring and pushing cucumbers under the liquid (it doesn’t look like there is enough liquid at first). Cover and refrigerate for 24 hours.

    Transfer to sanitized jars, cover with sanitized lids and refrigerate – store for up to one month.

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  • 08Jul
    Having a great time taping Get the Dirt!

    Having a great time taping Get the Dirt!

  • 07Jul

    Garden Fresh Pico De Gallo

    4 medium to large garden ripe tomatoes, chopped
    1/2 medium red, white or yellow onion; finely chopped or slivered
    2-3 green onions, sliced
    1 jalapeno or 2 Serrano chiles, minced – to taste
    1/4 cup coarsely chopped fresh cilantro
    2 garlic cloves, crushed
    juice of one lime
    1/4 cup extra-virgin olive oil
    1 teaspoon fine sea salt – to taste

    Wash and chop all the veggies, placing into a large stainless steel bowl.  Add the limejuice, olive oil and salt and toss.  Cover and refrigerate for 2 -3 hours, or rest at room temperature for at least 15 minutes before serving.  – Chef Mick Rosacci, www.TonysMarket.com  –  www.TonyRosacciCatering.com

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  • 18Jun

    We had a wonderful time at the Cherry Creek Fresh Market! Along with the gorgeous fruit, veggies, and locally-made products available there, you can find all sorts of information about gardening here in Colorado. Here is the info on the vendors we talked to:

    Already Been Chewed Composting - worm casting compost

    Pastures of Plenty - Community Supported Agriculture

    Colorado Fresh Markets - farmer’s markets in the metro area

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  • 03Jun

     Marinated Garden Green Beans

    1 pound garden-fresh green beans
    3 quarts salted water
    1 fresh red bell pepper, or 3/4 cup roasted red pepper
    1/4 cup slivered onions; red, yellow, white or spring
    1/2 tsp (or so) of salt
    2 TBS (or so) vinegar
    Prepared Vinaigrette, to taste
    Fresh lemon and/or orange zest – optional garnish

    For more recipies visit Tony’s Market or Tony Rosacci Catering.

  • 03Jun

    Check out the latest video posts in our videos section.  Videos section: http://getthedirtcolorado.com/wordpress/?cat=4

    We also have a YouTube channel, and a Facebook Page!

    Gtd Colorado’s Profile
    Gtd Colorado's Facebook profile

  • 02Jun

    By Janice McLain, Editor of The Rose Companion

    The elegance of a rose unfurling is legendary.  Another legend is General William Jackson Palmer, whose castle still stands in the beautiful canyon known as Glen Eyrie - Valley of the Eagle’s Nest.  Nestled in this same valley is the castle rose garden.  The vista includes the same rock formations as in the Garden of the Gods, which sits just south of this secluded valley.

    General Palmer left us 100 years ago after a bad fall from a horse in 1906.  Despite being paralyzed and confined to a wheelchair, he entertained many at the castle.  His generosity in the community continued until his death, in 1909, at age 72.

    What would be more fitting than to have General Palmer’s Rose Garden as the theme for this year’s Rose Show, hosted by the Pikes Peak Rose Society?

    Roses, The Jewels of Glen Eyrie: Themes from General Palmer’s Rose Garden
    Come see arrangements of Roses that Cheer the Castle Entrance, greet Dawn in the Rose Garden, accompany Dinner in the Great Hall, fill the View from the Terrace, adorn Queen Palmer’s Dressing Table, and more.

    Conquer Stress with Beauty, Gardening, and like-minded People
    The beauty of roses is a sure remedy for stress.  Imagine the delicate petals of a rose caught in the perfect moment of opening.  Then multiply this by hundreds, all on one day, and you have the PPRS 13th Annual Rose Show.  Members of Ikebana International Chapter 95 will be showing a table of Japanese flower arrangements using roses as well.  Getting your hands in the dirt while gardening is great to banish stress, too.  Couple that with the companionship of other rose-loving individuals and a membership in the Pikes Peak Rose Society is your ticket to happiness!

    Enter Your Own Roses, Too!
    Are you proud of your roses?  Then share them with others by entering rose specimens or arrangements in the show.  Entries will be accepted from 7:30 to 9:30 AM.  There is no charge to enter.  And you can get advice from our Consulting Rosarians on entering your roses, finding a name for your rose, or learning how to get roses to grow in Colorado.  You can even participate in the show as a clerk, which is an excellent learning opportunity. Please call Betty Roberts at 282-9642 to reserve space for your arrangements by June 15th.

    Can you really Grow Roses in Colorado?
    Attending the rose show is the quickest way to discover lovely roses that thrive in the Pikes Peak region.  The latest edition of Growing Roses in Colorado will be available for purchase at the show.  If you buy only one book on growing roses in our area, this booklet should be your choice.  The PPRS also offers, at a discount to their members, Mile High Rose Fertilizer, which was developed specifically for Colorado roses.

    The Pikes Peak Rose Society’s 13th Annual Rose Show is on June 20th, 2009.  The show is free and open to the public from 12:30 to 4:30 PM in the Atrium of the Rampart Range (North) Campus of Pikes Peak Community College on Highway 83, just east of the Interquest Parkway exit of I-25. 

    Visit PikesPeakRoseSociety.org for a show schedule.  Call Susan Driver at 719-233-4233 to volunteer.  We look forward to seeing you there!

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