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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 5: February 3, 2004
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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 the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's #1 Butcher Shop <<
>> 2000, 2001, 2002 and 2003 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save ! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 2/10/04
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just view
it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: ClubMarinade2@HaverhillBeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Club Sirloin Steak With Portobello Mushrooms
~~ Seasoned Pork Loin Roast
~~ Mozzarella Cheese Chicken Breasts
- Cooking Tip From Haverhill Beef
~~ Cookware Basics
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 2/10/04.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Club Sirloin Steak: $8.99 lb.
- Chairman's Reserve Boneless Chuck Pot Roast: $2.99 lb.
~~ A Great Pot Roast
- Perdue Whole Broilers: $0.99 lb.
~~ 3 lb. Average
~~ Whole As Is
- Boneless Lamb Kabobs: $6.99 lb.
~~ Plain
~~ Marinated
- Oven Roasted Turkey Breast: $3.99 lb.
- Mother Goose Liverwurst: $2.99 lb.
- Krakus Imported Ham: $4.99 lb.
- Don't forget to check out our Produce and Deli Products on
your next visit to Haverhill Beef!
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ BUNDLE OF MEALS: $65.99
Includes:
~~ 3: 3 to 4 lb Whole Chickens
~~ 1 lb Natural Casing Hotdogs
~~ 1 doz 4 oz Hamburg Patties
~~ 2 lbs Bone In Pork Chops
~~ 1 lbs Extra Lean Stew beef
~~ 1: 4 lb Oven Roast (Top, Face or Eye)
~~ 2 lbs Marinated Chicken
~~ 2 lbs Ground Chuck
~~ 2 Center Cut Ham Steaks
~~ 2 lbs Our Own Sausage
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BUNDLEOFMEALS
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BEER AND WINE SPECIALS INCLUDE:
- Yellow Tail Wines
~~ 750ml bottles: $6.99
~~ 1.5 lt bottles: $9.99
~~ Merlot
~~ Shiraz
~~ Chardonnay
~~ Cabernet Sauvignon
~~ Shiraz Cabernet Sauvignon
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Club Sirloin Steak With Portobello Mushrooms
Prep Time: 15 Minutes
Marinating Time: 30 Minutes
Cook Time: 17 to 21 Minutes
Ready In: 1 hour and 2 Minutes to 1 hour and 6 Minutes
Makes 4 servings
Ingredients:
4 boneless Club Sirloin steaks, about 1 inch thick
1 cup Italian Dressing
1/2 cup dry red wine or Italian Dressing
1/2 cup finely chopped onion
3 large cloves garlic, finely chopped
2 tablespoons finely chopped oregano leaves or 2 teaspoons dried
oregano leaves, crushed
1 teaspoon dried thyme
1 teaspoon rosemary
2 medium red and/or yellow bell peppers, quartered
8 ounces Portobello mushrooms
Feta or goat cheese, crumbles (optional)
Directions:
1. Combine Italian dressing, wine, onion, garlic, rosemary, thyme
and oregano.
2. In two separate large, shallow non-aluminum baking dishes
or plastic bags, pour 1/2 cup marinade over peppers and mushrooms
and another 1/2 cup marinade over steak; turn to coat.
3. Cover, or close bags, and marinate in refrigerator 30 minutes.
4. Refrigerate remaining marinade.
5. Remove steak and vegetables from marinades, discarding
marinades.
6. Grill steak and vegetables, turning occasionally and brushing
frequently with refrigerated marinade, 17 to 21 minutes or until
steak is medium rare to medium doneness and vegetables are tender.
7. To serve, carve steak. Garnish steak and vegetables with
cheese.
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Seasoned Pork Loin Roast
Prep Time: 20 Minutes
Cook Time: 2 Hours
Ready In: 2 hours and 20 Minutes
Makes 6
Ingredients:
2 pounds boneless pork loin roast
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon rosemary
1/2 teaspoon basil
1/4 teaspoon oregano
salt and pepper to taste
1/4 cup olive oil
1/2 cup white wine
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Crush garlic with thyme, rosemary, basil, oregano, salt
and pepper, making a paste.
3. Pierce meat with a sharp knife in several places and press
the garlic paste into the openings. Rub the meat with the remaining
garlic mixture and olive oil.
4. Place pork loin into oven for 2 hours, turning and basting
with pan liquids. After 2 hours remove pork roast to a platter.
Heat the wine in the pan and stir to loosen browned bits of food
on the bottom.
Serving Suggestion: Serve with pan juices.
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Mozzarella Cheese Chicken Breasts
Prep Time: 30 minutes
Cook Time: 55 Minutes
Ready in: 1 hour and 25 Minutes
Makes 4 servings
Ingredients:
4 skinless, boneless chicken breast halves - pounded
1/4 cup butter, divided
1/4 cup chopped onion
4 large mushrooms, chopped
1/2 clove garlic, minced
1 tablespoon all-purpose flour
1/4 cup chicken stock
1/2 teaspoon celery salt
1/4 teaspoon white pepper
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/4 cup white wine
1 cup shredded Mozzarella cheese
1/2 cup all-purpose flour
salt and pepper to taste
Directions:
1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease
a medium baking dish.
2. Melt 1/4 cup butter in a medium skillet over medium heat.
Stir in onion, mushrooms and garlic. Cook until tender, about
10 minutes.
3. Stir in 2 tablespoons flour, chicken stock, celery salt,
white pepper, rosemary, thyme and white wine. Reduce heat to
low, and cook, stirring frequently, until thickened and well
blended, about 10 minutes.
4. Mix 1/2 cup Mozzarella cheese into the thickened sauce
mixture, and stir until melted.
5. In a shallow medium bowl, mix 1 cup flour with salt and
pepper. Dredge chicken breast halves in the flour mixture to
coat. Melt remaining 1/4 cup butter in a large skillet over medium
high heat.
6. Cook chicken until lightly browned on all sides. Arrange
breast halves in the prepared baking dish, and cover with the
sauce.
7. Top chicken breast halves with remaining Mozzarella cheese.
Bake in the preheated oven 25 minutes, or until chicken is no
longer pink and juices run clear.
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** COOKING TIP FROM HAVERHILL BEEF **
Cookware Basics . . .
Meat cookery does not require a lot of fancy equipment. But,
having the basics, and knowing when to use them, can make all
the difference.
Here are 5 basic features to look for when you are selecting
your cookery:
#1 - Weight - Choose pans that are thick enough to heat evenly
without scorching.
#2 - Materials - Metals vary in their heat conductivity and therefore
are suited to different uses. Copper and aluminum conduct heat
readily and respond quickly to temperature changes; they are
best for browning, pan-broiling, pan-frying and stir-frying.
Stainless steel is less conductive and can heat unevenly. Cast
iron, plain or enameled, is slow to heat up but holds the heat
for a long time; it's well suited to frying, braising and simmering.
Class conducts heat poorly.
#3 - Surfaces - Nonstick surfaces are easier to clean and they
allow cooking with less fat. Aluminum and cast iron are reactive
metals; they can affect the taste and color of dishes that contain
acidic ingredients. When cooking acidic foods, use cookware with
an interior surface that is non-reactive, such as anodized aluminum,
stainless steel, enamel or nonstick.
#4 - Racks - When roasting or broiling, place meat on a rack
in the broiler or roasting pan to allow fat to drip away during
cooking.
#5 - Pan Size - For best results, use the pan size specified
in the recipe. A pan that is too small can cause crowding, which
hinders browning, or can result in spillovers.
A pan that is too large can result in overcooking. If in doubt,
refer to the following for suggested sizes:
Casserole:
~ 1-1/2-quart (baking dish substitution = 10 x 6-inch)
~ 2-quart (baking dish substitution = 11 x 7-inch or 8-inch square)
~ 2-1/2-quart (baking dish substitution = 9-inch square)
~ 3-quart (baking dish substitution = 13 x 9-inch)
Saucepan Size:
~ Small: Volume = 1 to 1-1/2 quarts (4 to 6 cups)
~ Medium: Volume = 2 quarts (8 cups)
~ Large: Volume = 3 to 4 quarts (12 to 16 cups)
~ Dutch Oven/Stock Pot: Volume = 5 to 8 quarts (20 to 32 cups)
Skillet Size:
~ Small: Diameter = 6 to 8 inches
~ Medium: Diameter = 8 to 10 inches
~ Large: Diameter = 10 to 12 inches
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com/
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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** 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
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** 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.
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** THANK YOU **
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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:
ClubMarinade2@HaverhillBeef.com
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