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Haverhill Beef's Club Marinade
Online
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Volume 1, Issue 35 - November 6, 2001
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Welcome to this issue of Haverhill
Beef's Club Marinade Online!
Since 1952, Haverhill Beef has
been your full service, old fashion butcher
shop and meat market.
Our mission statement is simple:
"To provide our customers
with the finest quality and freshest products
available. To charge only the fairest price possible with the
personal
service the customer deserves."
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>> Greater Haverhill's #1 Butcher Shop <<
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In this issue of Haverhill Beef's
Club Marinade Online, you will find:
- Weekly Specials
- Deli Specials
- Thanksgiving Turkeys
- Holiday Suggestions
- Online Ordering
- E-mail List Only Coupon and Link To Regular Online Coupons
- Ducane Gas Grills
- 3 Turkey Recipes For You From Haverhill Beef
~~ Homestyle Turkey
~~ Maple Roast Turkey and Gravy
~~ Roast Turkey with Maple Herb Butter and Gravy
- Holiday Cooking Tip From Haverhill Beef
~~ LET'S TALK TURKEY: Two Weeks Before Thanksgiving
~~ LET'S TALK TURKEY: How To Make Gravy
- Link To Recipes From Past Issues Of This Newsletter
- Deli Platters
- Did You Know We Carry?
- Important Food Safety Reminder
- Courtesy Card
- Map To Haverhill Beef
- Tell A Friend
This Week's Haverhill Beef's
Specials can be seen on our web site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THIS WEEK'S SPECIALS **
Sale Prices are effective through
11/13/01.
WEEKLY SPECIALS INCLUDE:
- Boneless Center Cut Pork Chops:
$2.59 lb.
~~ Plain Or Marinated
- Boneless Pork Roast: $2.19
lb.
~~ Plain Or Marinated
- Bone In Center Cut Pork Chops:
$1.99 lb.
~~ Thick or Thin
- Pork Roast Bone In Loin Half:
$1.69 lb.
- Pork Roast Bone Rib Half: $1.49
lb.
You can find more information
about Chairman's Reserve by clicking below:
http://www.haverhillbeef.com/chairmansreservebeef.html
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DELI SPECIALS INCLUDE:
- Oven Roasted Turkey Breast:
$3.99 lb.
- All Beef Bologna: $2.59 lb.
Check Us Out For Your Deli and
Cheese Platters
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANKSGIVING HOLIDAY TURKEYS
**
As part of Haverhill Beef's continuing
effort to make your shopping experience easier, we have added
a new feature to our web site for placing your Holiday Turkey
Orders.
Turkey prices:
~~ Frozen: $0.99 lb.
~~ Fresh: $1.69 lb.
All Thanksgiving Turkey Orders
should be received by November 15, 2001.
To go to our Turkey Online Order
Form,
Click: www.haverhillbeef.com/orderformturkey.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY SUGGESTIONS **
It's time to start thinking about
your holiday meals and party favorites.
Haverhill Beef carries:
~~ Farm Fresh Turkeys
~~ Holiday Roasts
~~ Prime Ribs
~~ Tenderloins
~~ Lamb Legs
~~ Cheese Trays
~~ Deli Platters
Do you need an idea for your
holiday main meal? Our web site has Holiday Suggestions (cooking
basics) that you can use to make your holiday meal with family
and friends a great success.
Click: http://www.haverhillbeef.com/holidaysuggestions.html
to visit our Holiday Suggestion page.
We are now taking orders. Stop
by our store; call us at 1-978-374-4795 or visit our web site
today!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** E-MAIL LIST ONLY COUPON and
LINK TO REGULAR ONLINE COUPONS **
~~~~~~~~Clip Coupon Here~~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
This coupon cannot be
combined with any other offer.
Coupon expires: 11/13/01
~~~~~~~~Clip Coupon Here~~~~~~~~
To use the coupon above:
"Print" this e-mail message; and clip the coupon portion,
then bring the coupon with you on your next visit to Haverhill
Beef.
It's that simple to SAVE!
Visit our web site: www.haverhillbeef.com/coupon.html
and see our regular online coupons.
Current on site coupons include:
- BEEFSTER CLUB PACK (expires
12/31/01)
- STEAK LOVERS PACK (expires
12/31/01)
~~ Great Menu Planner
- November 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 11/30/01)
- December 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 12/31/01)
Please print and cut coupons
and bring them with you on your next visit to Haverhill Beef.
Coupon Disclaimer: A coupon cannot
be combined with any other offer. All savings are based on regular
retail prices. Not responsible for typographical errors. Prices
subject to change without notice.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DUCANE GAS GRILLS **
"Buy Your Last Grill First"
If you need a new grill or if
you are looking to upgrade, please check out our Ducane Gas Grill
section of our web site by clicking: www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 3 TURKEY RECIPES FOR YOU FROM
HAVERHILL BEEF **
Homestyle Turkey
Prep Time: 30 Minutes
Cook Time: 5 Hours
Ready In: 5 Hours and 10 Minutes
Makes 8 to 10 Servings
Ingredients
12 pounds whole turkey
6 tablespoons butter, divided
4 cups warm water
3 tablespoons chicken bouillon
2 tablespoons dried parsley
2 tablespoons dried minced onion
2 tablespoons seasoning salt
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Rinse and wash
turkey. Discard the giblets, or add to pan if they are anyone's
favorites.
2. Place turkey in a Dutch oven or roasting pan. Separate the
skin over the breast to make little pockets. Put 3 tablespoons
of the butter on both sides between the skin and breast meat.
This makes for very juicy breast meat.
3. In a medium bowl, combine the water with the bouillon. Sprinkle
in the parsley and minced onion. Pour over the top of the turkey.
Sprinkle seasoning salt over the turkey.
4. Cover with foil, and bake
in the preheated oven 4 to 5 hours, until the internal temperature
of the turkey reaches 180 degrees F (80 degrees C). For the last
45 minutes or so, remove the foil so the turkey will brown nicely.
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Maple Roast Turkey and Gravy
Prep Time: 1 Hour
Cook Time: 3 to 4 hours unstuffed, 4 to 5 hours stuffed
Ready In: 5 to 6 Hours
Makes 10 to 12 Servings
Ingredients
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons Fresh Marjoram (2 teaspoons of dried marjoram may
be substituted.)
2 1/2 teaspoons lemon zest
3/4 cup butter
14 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 cup chopped celery
1 cup coarsely chopped carrots
2 cups chicken stock
3 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
1 bay leaf
2 tablespoons apple brandy (optional)
Directions
1. Boil apple cider and maple syrup in a heavy saucepan over
medium-high heat until reduced to 1/2 cup (about 20 minutes).
Remove from heat and mix in 1/2 of the thyme and marjoram and
all of the lemon zest. Add the butter or margarine and whisk
until melted. Add salt and ground pepper to taste. Cover and
refrigerate until cold (syrup can be made up to 2 days ahead).
2. Preheat oven to 375 degrees F (190 degrees C). Place oven
rack in the lowest third of oven.
3. Wash and dry turkey. Place turkey in a large roasting pan.
Slide hand under skin of the breast to loosen breast skin. Rub
1/2 cup of the maple butter mix under the skin of the breast.
If planning on stuffing turkey do so now. Rub 1/4 cup of the
maple butter mixture over the outside of the turkey. With kitchen
string tie legs of turkey together loosely.
4. Arrange the chopped onion, chopped celery and chopped carrot
around the turkey in the roasting pan. If desired the neck and
giblets may be added to the vegetables. Sprinkle the remaining
thyme and marjoram over the vegetables and pour the chicken stock
into the pan.
5. Roast turkey at 375 degrees
F (190 degrees C) for 30 minutes. Reduce oven temperature to
350 degrees F (175 degrees C), and cover turkey loosely with
foil (shiny side towards turkey). Continue to roast until very
tender, basting occasionally with pan juices. About 3 to 4 hours
unstuffed, 4 to 5 hours stuffed. Pierce the leg joint with a
fork, if the juices run clear or faintly pink then the turkey
is done. Transfer turkey to a platter and cove with foil. Reserve
pan mixture for gravy.
6. To Make Gravy: Strain pan juices into a measuring cup. Spoon
fat from juices. Add enough chicken stock to make 3 cups. Transfer
liquid to a heavy saucepan and bring to a boil.
7. Mix 3 tablespoons of the reserved maple butter mixture with
the flour in a small bowl to form a paste. Whisk baste into broth
mixture. Add the chopped fresh thyme and bay leaf. Boil until
reduced and thickened slightly, whisking occasionally. Add apple
brandy if desired and season with salt and ground pepper to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Roast Turkey with Maple Herb
Butter and Gravy
Prep Time: 1 Hour
Cook Time: 3 Hours and 30 Minutes
Ready In: 4 Hours and 30 Minutes
Makes 8 to 10 Servings
Ingredients:
2 cups apple cider
1/3 cup real maple syrup
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh marjoram (2 teaspoons of dried marjoram
may be substituted.)
1/2 teaspoon lemon zest
3/4 cup butter, softened
salt and pepper to taste
12 pounds whole turkey, neck and giblets reserved
2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped carrots
3 cups chicken broth
Directions:
1. Boil apple cider and maple syrup in heavy large saucepan over
medium-high heat until reduced to 1/2 cup, about 20 minutes.
Remove from heat. Mix in half of chopped thyme, half of marjoram
and 1 1/2 teaspoon lemon zest. Add butter and whisk until melted.
Season generously with salt and pepper. Cover and refrigerate
until cold, about 2 hours. (Can be prepared 2 days ahead. Keep
refrigerated).
2. Preheat oven to 375 degrees F (190 degrees C).
3. Position rack in lower third of oven. Pat turkey dry with
paper towels. Place turkey on rack set in large roasting pan.
Slide hand under skin of turkey breast to loosen skin. Rub 1/2
cup maple butter over breast under skin. If stuffing turkey,
spoon stuffing into main cavity. Rub 1/4 cup maple butter over
outside of turkey. Reserve remaining maple butter for gravy.
Tie legs together loosely to hold shape of turkey. Arrange onion,
celery, carrots and reserved turkey neck and giblets around turkey
in pan. Sprinkle vegetables with remaining 1 tablespoon thyme
and remaining 1 tablespoon marjoram. Pour 2 cups broth into pan.
4. Roast turkey 30 minutes. Reduce oven temperature to 350 degrees
F (175 degrees C). Cover entire turkey loosely with heavy-duty
foil and roast until meat thermometer inserted into thickest
part of thigh registers 180 degrees F (85 degrees C) or until
juices run clear when thickest part of thigh is pierced with
skewer, basting occasionally with pan juices, about 2 hours 25
minutes for unstuffed turkey (2 hours 55 minutes for stuffed
turkey). Transfer turkey to platter. Tent turkey with aluminum
foil and let stand 30 minutes; reserve mixture in pan for gravy.
5. For the gravy: strain pan juices into large measuring cup,
pressing on solids with back of spoon. Spoon fat from pan juices.
Add enough chicken broth to pan juices to measure 3 cup. Transfer
liquid to heavy medium saucepan and bring to boil. Mix 3 tablespoon
reserved maple butter and 1/3 cup flour in small bowl to form
smooth paste. Whisk paste into broth mixture. Add chopped fresh
thyme and bay leaf. Boil until reduced to sauce consistency,
whisking occasionally, about 10 minutes. Mix in apple brandy,
if desired. Season gravy to taste with salt and pepper. Brush
turkey with any remaining maple butter and serve with gravy.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY COOKING TIP FROM HAVERHILL
BEEF **
LET'S TALK TURKEY: Two Weeks
Before Thanksgiving . . .
Confirm your guest list.
Get out good place settings and
make sure you have enough of everything. Polish silver if necessary.
Make sure you have enough table
space and enough chairs. If you don't, ask guests who are coming
from nearby to bring a folding table and extra chairs, or borrow
some from neighbors.
Start making lists! No professional
chef would dream of working without a checklist, and for this
big occasion, neither should you. A shopping list that's thorough
and complete will save you a lot of stress at midnight on Thanksgiving
Eve when you can tuck yourself serenely into bed instead of hurriedly
running to the grocery store because you forgot celery for the
stuffing and whipped cream for the pie.
Make more lists of everything
else you're going to require for making the day a success. Your
lists could include:
- Napkins
- Tablecloth
- Centerpiece
- A roasting pan big enough for the turkey
- Meat thermometer
- Turkey baster
- Carving knife and fork
- Enough pots and pans
- Enough serving utensils
- Enough serving dishes
(Platter for the turkey, platters for hors d'oeuvres, gravy boat,
bowls for stuffing, potatoes, vegetables, salad, yams, cranberry
sauce, a basket for the rolls, dishes for butter and other condiments,
cream pitcher, sugar bowl, etc.)
- Glasses for water, wine and/or sparkling cider; coffee cups
and saucers
- Coffee, tea, cream and sugar
- Something quick and easy to serve for breakfast, especially
if you'll have overnight guests.
If none of your guests offered
to bring bread, consider ordering some from your favorite local
bakery, to be picked up the day before Thanksgiving. The expense
is small compared to the time you'll save.
LET'S TALK TURKEY: How To Make
Gravy . . .
Making gravy is one of those
"We'll see what kind of cook you are" hurdles. Preparing
a smooth and savory gravy is easier than you may think. Generations
of cooks have mastered gravy-making and so can you. The only
thing to avoid is those dreaded lumps, and with some practice,
you will never again worry about those little dumplings again.
First of all, making gravy is
basic chemistry. Gravy becomes lumpy when flour particles get
stuck together. This can be avoided by cooking together equal
parts of flour with a fat, such as clarified butter, vegetable
oil or grease. This mixture is known as a roux and serves as
a thickener for gravy. As a general rule of thumb 1/2 cup of
roux will thicken 4 cups of gravy. Any type of liquid can be
added to a roux to make a gravy. In this lesson, we will make
a turkey gravy by using turkey broth and drippings from a roasting
pan. You can make other flavors of gravy by using the broth or
drippings from beef, pork or chicken. So without any further
delay, lets get started!
Step 1: In a heavy saucepan or
skillet, whisk together 1/4 cup all-purpose flour and 1/4 cup
fat over low heat. Cook gently over medium heat and stir constantly
until all flour particles are coated and the flour becomes golden
in color. The cooking removes any raw flour taste and adds color
to the gravy. Set aside and allow pan to cool.
Step 2: Once the pan and roux
have cooled, whisk in 4 cups hot turkey broth and simmer over
medium heat, stirring frequently for 5 minutes.
(To prepare your own turkey broth,
simmer the neck, giblets and gizzards for 1 hour in lightly salted
water to cover. Strain and remove fat.)
Step 3: To deglaze the roasting
pan, begin by removing the cooked turkey and as much grease or
fat as possible. Use a spoon, ladle or gravy separator.
Deglaze the pan by placing it
over medium heat and adding 1/2 cup water or other liquid like
wine or stock. Stir constantly and scrape the bottom of the pan
to loosen browned bits. Simmer for 1 minute.
Step 4: Pour the liquid from
the roasting pan into the gravy base, (the roux and the turkey
stock), and stirring constantly, cook until the mixture boils
and thickens, about 5 to 8 minutes. Skim off any surface fat.
Step 5: Season to taste with
salt and pepper or fresh chopped sage. You've just made 4 cups
of savory gravy! Be sure to serve it hot with mashed potatoes,
stuffing, turkey or whatever else you care to drizzle it over!
By following the above easy steps
you are guaranteed a lump-free and tasty gravy. Don't get stuck
in that packaged gravy mix rut! Create your own gravy and flavor
it with herbs and spices that suit your tastes. A pinch of cloves,
sprinkle of thyme and a touch of mace will drive the blah gravy
blues away. So season your gravy to taste the way you want!
NOTE: NEVER, NEVER LET YOUR CHILDREN
COOK OR GRILL UNSUPERVISED!
HAVE A QUESTION? e-mail us at:
clubmarinadeonline@haverhillbeef.com
If you need a new grill or if
you are looking to upgrade, please check out
our Ducane Gas Grill section of our web site by clicking:
www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** LINK TO RECIPES FROM PAST
ISSUES OF THIS NEWSLETTER **
All of the recipes that we have
featured in past online newsletters are on our web site.
You can see them by clicking below:
www.haverhillbeef.com/recipes.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DELI PLATTERS **
Haverhill Beef has various size
Deli Platters to fit every occasion. All of
our Deli Platters are made fresh to order for guaranteed satisfaction.
You can either call us at 978-374-4795
or place your order online at:
www.haverhillbeef.com/orderformdeliplatters.html Please allow
24 hours
advance notice.
Haverhill Beef Deli Platters:
- RIVERSIDE FEAST: Will Feed
30 to 35 People $79.99
- BRADFORD BANQUET: Will Feed
24 to 30 People $64.99
- AYERS VILLAGE: Will Feed 20
to 25 People $49.99
- ROCKS VILLAGE: Will Feed 12
to 18 People $36.99
- ROSEMONT CAROUSEL: Will Feed
12 to 14 People $25.99
- We make Cheese Platters too!
To visit our Deli Platter page,
please click:
www.haverhillbeef.com/deliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DID YOU KNOW WE CARRY? **
~~ Hans Kissle Salads
~~ Biggart's Real Italian Slush
~~ Gourmet Steak and Meat Sauces
~~ Frozen Foods
~~ Small Groceries
~~ Hood Milk Products
Be sure to check out our Produce
Department for:
~~ Lettuce
~~ Cucumbers
~~ Peppers
~~ Potatoes
~~ Onions
~~ and more!
Gift Certificates Are Also Available!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** IMPORTANT FOOD SAFETY REMINDER
**
All cooking temperatures and
times indicated on our web site and this
newsletter are suggestions only. Cooking temperatures and times
may vary for your oven, broiler, stove top or grill. Please use
an appropriate meat thermometer for accuracy.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** COURTESY CARD **
You may use a check to make your
purchase at Haverhill Beef. We will though need a Courtesy Card
Application completely filled out and brought back to the store.
For more details and a Courtesy
Card Application, please click:
www.haverhillbeef.com/courtesycard.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** MAP TO HAVERHILL BEEF **
Click: www.haverhillbeef.com/map.html
to get a map to our store.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** TELL A FRIEND ABOUT THE HAVERHILL
BEEF WEB SITE **
Haverhill Beef has an easy-to-use
"TELL A FRIEND" form on its web site.
If you have enjoyed the ease
of ordering online; or maybe found a cooking suggestion that
has been helpful; or maybe just like to visit to see what new
products Haverhill Beef is offering.... maybe a friend of yours
would too!
The form will send your friend
the Haverhill Beef web address; along with a short message that
you can personalize.
Just click: www.haverhillbeef.com/tellafriend.html
to go to the form.
Its fast... its simple...
As with any information you send
via our web site, it is NEVER sold or
released to other companies or individuals.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** PRIVACY POLICY **
Haverhill Beef is looking forward
to serving your needs. Haverhill Beef maintains a strict Privacy
Policy. All e-mail information received by us will be kept confidential.
Your e-mail information will not be sold or released to other
companies or individuals. To learn more about our Privacy Policy,
please click: www.haverhillbeef.com/privacypolicy.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** INFORMATION AND PRICING DISCLAIMER
**
Haverhill Beef tries to be as
accurate as possible with the information and prices you received
via our Club Marinade Online List; though we cannot be responsible
for any typographical errors.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANK YOU **
Thank you again for participating
on our Club Marinade Online List. We also hope you will enjoy
our web site: www.haverhillbeef.com. Please take a few minutes
to explore it. You can find recipes, coupons, contests and more!!!
================================================
Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com
To Unsubscribe, send an e-mail
message to: clubmarinade@haverhillbeef.com
NOTE: Removal from list may take up to 7 business days.
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