Previous edition of Haverhill Beef's Club Marinade Online E-Mail List Newsletter.
( Click here
to join! )
Haverhill Beef's Club Marinade
Online
Volume 8, Issue 34: August 19, 2008 |
Welcome to this issue of Haverhill
Beef's Club Marinade Online! |
A local tradition since 1952, Haverhill
Beef is your full service, old fashion butcher shop and meat
market located in the heart of downtown Haverhill. |
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." |
Haverhill
Gazette Readers' Pick |
"Best
Butcher Shop" |
2000, 2001, 2002,
2003, 2004, 2005, |
2006, 2007 and 2008 |
|
|
|
|
|
|
|
** This Week's
Specials ** |
Prices are effective
through 8/26/08
unless otherwise specified. |
This Week's Haverhill
Beef's Specials can be also
seen on our web site: CLICK
HERE! |
|
|
|
|
ORDERING
ONLINE:
Prices on our Online Order
Forms do not reflect sale prices. Sale prices will be marked
at store. |
|
Rib Eye Steaks
(Delmonico) |
$8.99 lb. |
ORDER
NOW |
Haverhill Beef Favorite! |
|
|
|
|
|
Try Our New Chipotle Ranch
Marinated Chicken Breast! |
|
|
|
|
ORDER
NOW |
|
|
|
|
|
|
|
|
|
We now carry
Bel Gioioso Cheese Wedges! |
|
|
|
|
Fontina
Sharp Provolone
Asiago
Parmesan |
|
|
|
|
ORDER
NOW |
|
|
Quality product
and excellent Customer service at an affordable price!!! |
Why settle for less? |
|
|
|
|
Haverhill
Beef's meat packages are
made from the fresh, high quality meats you would buy from our
display cases. Never put up and frozen; always packed when ordered.
Click HERE for ALL MEAT packages!
The meat packages are suitable
for freezing. |
|
|
|
** This Week's
Featured **
Meat Package: |
|
|
GRILL- A- FILL-A |
2 lbs Marinated Chicken
2 lbs Marinated Steak Tips
1 doz 4 oz Hamburg Patties
3 lbs Our Own Sausage
3 lbs Country Style Spareribs
2 lbs Natural Casing Hotdogs
4 lbs Broil-B-Que Steak
2: 3-4 lb Whole Chickens
1 jar BBQ Sauce |
$88.99 |
ORDER
NOW! |
|
|
** Are You
Having A Cookout? ** |
Haverhill Beef has
all your family favorites available to make your cookout a great
success including: |
|
Please note that the
items above are regular priced and not on sale. |
** Other
Products and Services Include ** |
|
|
Local Produce |
|
|
Small Groceries and Specialty
Food Items |
|
|
** Haverhill
Beef Fine Wines ** |
Haverhill Beef would like
to introduce you to 5 new Italian wines from Winebow's Leonardo
LoCascio Selections.
Winebow is America's leading
importer of premium Italian Wines. |
|
|
|
|
Valpolicella DOC
This fruity Valpolicella offers luscious aromas of cherry, herbs,
chocolate and mocha, with a medium body and balanced acidity.
Lively and easy to drink, with moderate tannins and a bright,
vivacious color, this wine is best enjoyed young to appreciate
the exuberant and intense fruitiness. Recommended with antipasti
and lighter pasta dishes. Valpolicella also complements seafood
and lightly grilled white meats.
Made from 60% Corvina Veronese,
35% Rondinella and 5% Molinara.
Vineyard: Allegrini
In the region of Veneto
Owned by Walter, Franco and Marilisa Allegrini |
|
|
|
|
Brentino IGT Veneto
Deep ruby red with garnet hues, Brentino offers a complex bouquet
of ripe berries, currant, and cedar, followed by spicy notes
of licorice and wood. On the palate, Brentino is full-bodied
and soft with perfectly balanced acidity. Recommended with hearty
pasta dishes, roasted and grilled meats, medium-aged and creamy
cheeses.
Made from 55% Merlot and 45%
Cabernet Sauvignon.
Vineyard: Maculan
In the region of Veneto
Owned by Fausto Maculan |
|
|
|
|
Vitiano Rosso IGT Umbria
This is a blockbuster young red wine with explosive, luscious
aromas. Vitiano Rosso is deep ruby red in color, and offers a
wide range of fruit and spice aromas, including black cherry
jam, licorice and tobacco leaf. This versatile wine pairs well
with a wide array of food, including meat, pasta and pizza. It
is best enjoyed in its youth when its fresh fruit character is
most evident. Vitiano Rosso is a perennial value.
Made from 34% Sangiovese, 33%
Merlot and 33% Cabernet.
Vineyard: Falesco
In the region of Umbria
Owned by Riccardo and Renzo Cotarella |
|
|
|
|
Sangiovese IGT Terre degli
Osci
This Sangiovese exhibits a fresh bouquet of violets, woodland
berries, spices and leather. Deliciously smooth, plush and juicy
on the palate with loads of ripe fruit, Di Majo Sangiovese is
recommended with pasta, pizza, sausages, parmigiana and grilled
meats. A tremendous value and one of Winebows blockbusters!
Made from 100% Sangiovese.
Vineyard: Di Majo Norante
In the region of Molise
Owned by Alessio Di Majo Norante |
|
|
|
|
Salice Salentino Rosso Riserva
DOC
A wine of unmistakable personality, Taurinos Salice Salentino
has introduced many Americans to the pleasure of Apulian wine.
Intense ruby red in color with orange reflections, its unique
flavor profile offers red berries, herbs and black cherries.
On the palate, it is dry, well balanced and full bodied with
a slight bitterness on the finish. This wine is the perfect match
for typical Italian dishes like pizza, pasta, sausages, salami
and sharp cheeses. Though not as flashy as some of
the newer, international-style wines to emerge from Italy, Salice
Salentino continues to be a favorite of Italian wine traditionalists.
It is consistently one of Winebows best sellers.
Made from 85% Negroamaro and
15% Malvasia Nera.
Vineyard: Taurino
In the region of Apulia
Owned by Rita, Rosanna & Francesco Taurino |
|
|
We proudly offer a wide selection
of domestic and imported beers and fine wines to compliment any
meal or special event and will gladly assist you in your selection. |
Be sure to check out
our growing selection of micro-brews and wines during
your next trip to Haverhill Beef! |
PLEASE DO NOT DRINK
AND DRIVE!
Always drink alcohol responsibly! |
|
** How To
Place An Order ** |
In-Store: 117 Merrimack Street, Haverhill, MA
Telephone: 978-374-4795
Online Order Form:
CLICK HERE!
** Forward
This Newsletter **
To A Friend Or Family Member |
Did you know that
you can very easily forward this newsletter
to a friend or family member?
To forward this newsletter,
please click: HERE!
You will also be able
to include an optional personalized message to them. |
|
|
~~~~~~~Clip Coupon Here~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $20.00
WITH THIS COUPON
Coupon Expires: 8/26/08
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~ |
Click below for Printer
Friendly
E-List Coupon: |
CLICK
HERE! |
|
|
|
|
** Poultry
Cooking Times °F ** |
|
|
|
|
|
POULTRY PREPARATION
Safe Cooking
FSIS recommends cooking whole chicken to a safe minimum internal
temperature of 165 °F as measured using a food thermometer.
Check the internal temperature in the innermost part of the thigh
and wing and the thickest part of the breast. For reasons of
personal preference, consumers may choose to cook poultry to
higher temperatures.
For approximate cooking times
to use in meal planning, see the following chart compiled from
various resources.
Approximate Chicken Cooking Times |
Type of Chicken |
Weight |
Roasting
350 °F |
Simmering |
Grilling |
Whole broiler fryer+ |
3 to 4 lbs. |
1 1/4 - 1 1/2 hrs. |
60 to 75 min. |
60 to 75 min* |
Whole roasting hen+ |
5 to 7 lbs. |
2 to 2 1/4 hrs. |
1 3/4 to 2 hrs. |
18-25 min/lb* |
Whole capon+ |
4 to 8 lbs. |
2 to 3 hrs |
Not suitable |
15-20 min/lb* |
Whole Cornish hens+ |
18-24 oz. |
50 to 60 min. |
35 to 40 min. |
45 to 55 min* |
Breast halves, bone-in |
6 to 8 oz. |
30 to 40 min. |
35 to 45 min. |
10 - 15 min/side |
Breast half, boneless |
4 ounces |
20 to 30 min. |
25 to 30 min. |
6 to 8 min/side |
Legs or thighs |
8 or 4 oz. |
40 to 50 min. |
40 to 50 min. |
10 - 15 min/side |
Drumsticks |
4 ounces |
35 to 45 min. |
40 to 50 min. |
8 to 12 min/side |
Wings or wingettes |
2 to 3 oz. |
30 to 40 min. |
35 to 45 min. |
8 to 12 min/side |
+ Unstuffed. If stuffed,
add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
- Microwave on medium-high (70
percent power): whole chicken, 9 to 10 minutes per pound; bone-in
parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts
halves, 6 to 8 minutes per pound.
- When microwaving parts, arrange
in dish or on rack so thick parts are toward the outside of dish
and thin or bony parts are in the center.
- Place whole chicken in an oven
cooking bag or in a covered pot.
- For boneless breast halves,
place in a dish with 1/4 cup water; cover with plastic wrap.
- Allow 10 minutes standing time
for bone-in chicken; 5 minutes for boneless breast.
- The USDA recommends cooking
whole poultry to a safe minimum internal temperature of 165 °F
as measured using a food thermometer. Check the internal temperature
in the innermost part of the thigh and wing and the thickest
part of the breast. When cooking pieces, the breast, drumsticks,
thighs, and wings should be cooked until they reach a safe minimum
internal temperature of 165 °F. For reasons of personal preference,
consumers may choose to cook poultry to higher temperatures.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: April 4, 2006
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp |
|
** Haverhill
Beef Recipes ** |
|
GRILLED
DELMONICO STEAKS
(Rib Eye Steaks) |
Prep Time: 10 Minutes
Cook Time: 20 minutes
Ready in: 30 Minutes
Makes 6 servings
Ingredients:
6 Delmonico Steaks (Rib
Eye Steaks) cut about 1 inch thick
1 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1/2 Tbsp. fresh rosemary, chopped
1 Tbsp. granulated garlic
1 Tbsp. granulated onion
1/4 cup cracked black pepper
1/4 cup olive oil
salt (optional)
Directions:
1. On a large sheet tray,
rub each Delmonico steak with olive oil, pepper, garlic, onion,
parsley, basil, oregano and rosemary. If desired, salt each Delmonico
steak to taste.
2. Preheat grill to medium heat.
3. Place each Delmonico steak
on grill grid and grill to desired doneness, approximately 20
minutes for medium-rare (150°F).
Click HERE
for this recipe page.
|
GRILLED
DELMONICO STEAKS
ORIENTAL-STYLE
(Rib Eye Steaks) |
Prep Time: 10 Minutes
Marinating Time: 1 Hour
Cook Time: 16 to 18 Minutes
Ready in: 1 Hour and
18 Minutes INCLUDING marinating time
Makes 4 servings
Ingredients:
4 Delmonico Steaks (Rib
Eye) cut about 1 inch thick
Marinade:
1 tablespoon soy sauce
2 cloves garlic, minced
1/2 cup teriyaki steak sauce
1 tablespoon chopped fresh ginger
1/4 teaspoon crushed red pepper
2 tablespoons sesame seeds
Directions:
1. In a small bowl, mix
together the soy sauce, garlic, teriyaki sauce, ginger, red pepper
and sesame seeds. Then place the steaks and the marinade in a
resealable plastic bag; turn steaks to coat. Close bag securely
and marinate in refrigerator 1 hour.
2. Preheat grill to medium heat.
3. Remove the steaks from the marinade; discard marinade; then
place each steak on grill grid and grill, uncovered, about 8
to 9 minutes per side (16 to 18 minutes total) for medium rare
to medium doneness, turning once with tongs.
Click HERE
for this recipe page. |
|
|
GRILLED
DELMONICO STEAKS WITH RED WINE SAUCE
(Rib Eye Steaks) |
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready in: 25 Minutes
Makes 4 servings
Ingredients:
4 boneless Delmonico
Steaks
Red Wine Sauce
3/4 lb. mushrooms
1 clove garlic, minced
2 Tbs. onion, finely chopped
2 Tbs. butter
1 Tbs. flour
1 tsp. thyme
1-1/2 Tbs. tomato paste
1/4 tsp. salt
1 tsp. rosemary
1/8 tsp. white pepper
2/3 dry red wine
1/4 cup beef stock or broth
Directions:
1. Pre-heat the grill
to medium heat.
2. Slice mushrooms. Set aside.
3. Chop onion. Set aside.
4. Meanwhile on stove-top, prepare the wine wine sauce by sautéing
mushrooms, garlic, rosemary, thyme and onion in melted butter
in saucepan until mushrooms are tender. Add flour, stirring until
blended; cook over medium heat for 1 minute, stirring constantly.
5. Then, blend in the tomato paste, salt and pepper; stir in
wine and stock until well-blended. Simmer 20 minutes, stirring
occasionally; adjust seasoning if necessary. Keep warm.
6. Meanwhile, place the Delmonico steaks on preheated grill grid
and grill for 5 to 8 minutes per side for medium-rare, or to
desired degree of doneness.
7. Serve the red wine sauce over the grilled steaks.
Click HERE
for this recipe page.
|
GRILLED
GARLIC-LEMON RUBBED DELMONICO STEAKS
(Rib Eye Steaks) |
Prep Time: 5 Minutes
Cook Time: 11 to 14 Minutes
Ready In: 16 to 19 Minutes
Makes 4 servings
Ingredients:
4 Delmonico (rib eye)
Steaks cut about 1 inch thick
2 tsp. minced cloves garlic
pulp of 2 fresh limes
1/4 cup of fresh lime juice
2 tsp. rosemary
2 tsp. fresh chopped thyme
1 tsp. crack black pepper
1/2 tsp. olive oil
Directions:
1. Pre-heat grill to
medium heat.
2. In a mixing bowl, combine thoroughly the thyme, garlic, cracked
black pepper, lime juice, lime pulp and olive oil until well
blended.
3. Rub the seasoning mixture onto both sides of each steak, pressing
evenly. (Discard rub mixture after rubbing onto the raw steaks.)
4. Place each steaks on the heated grill grid and grill, covered,
11 to 14 minutes for medium rare to medium doneness, turning
once.
Click HERE
for this recipe page. |
|
** Map &
Directions To Our Store ** |
Haverhill Beef is conveniently
located in Downtown Haverhill, Massachusetts. There is a public
parking lot directly behind the Haverhill Beef building. |
CLICK
HERE FOR MAP AND DIRECTIONS! |
|
** 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. |
|
** 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. |
|
|
|