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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 33: August 19, 2003
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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: 8/26/03
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
~~ Grilled Delmonico Steaks With Red Wine Sauce
~~ Skillet Pork Chops
~~ Grilled Buffalo Chicken Tenderloins
- Food Safety Tip
~~ USDA and Olivia Newton-John Team Up for Back-to-School Food
Safety
~~ Safe Food Handling Checklist
~~ Supplies for Safe School Lunches
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 8/26/03.
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 Boneless Delmonico Steaks: $7.59 lb.
- Chairman's Reserve Boneless Boneless Prime Rib Roast: $7.49
lb.
- Boneless Chinese Style Spareribs: $1.99 lb.
- Fresh Roasting Chickens: $0.99 lb.
- Frozen 4oz. Hamburg Patties:
~~ 12 lb. Box: $24.00
~~ 5 lb. Box: $10.00
~~ 3 lb. Sleeve: $6.00
- Nissen Or Wonder Hot Dog Rolls: 2 for $3.00
- Nissen Or Wonder Hamburg Rolls: 2 for $3.00
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
- Don't forget to check out our Produce and Deli Products
on your next visit to Haverhill Beef!
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ JEAN'S VALUE PACK: $36.99
Includes:
~~ 4 lbs Ground Chuck
~~ 2: 3 to 4 lb Whole Chickens
~~ 5 lbs Leg Quarters
~~ 3 lbs Sirloin Tip Steaks
~~ 4 lbs Bone In Pork Chops
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#JEANSVALUEPACK
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BEER AND WINE SPECIALS INCLUDE:
- Budweiser Beer
~~ 12 pack 12 oz. Cans: $8.99 plus deposit
- Bud Light Beer
~~ 12 pack 12 oz. Cans: $8.99 plus deposit
- Bartles & Jaymes Wine Coolers - ALL Flavors!
~~ 4 pack 12 oz. Bottles: $2.99 plus deposit
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Grilled Delmonico Steaks With Red Wine Sauce
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.
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Skillet Pork Chops
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready in: 35 Minutes
Makes 4 servings
Ingredients:
4 boneless pork chops about 3/4 inch thick
2 teaspoons olive oil
1 teaspoon rosemary
1 red pepper
1 yellow pepper
1/2 cup of chicken broth
1 teaspoon thyme
3 tablespoons of balsamic vinegar
1 tablespoons cornstarch
2 tablespoons parsley
salt to taste
pepper to taste
Directions:
1. Cut the red and yellow pepper into Julienne strips. Set aside.
2. Chop the parsley. Set aside.
3. Chicken Broth Mixture: In a small bowl combine the rosemary,
chicken broth, thyme balsamic vinegar, cornstarch, salt and pepper.
Set aside.
3. In a large skillet, heat the olive oil over medium-high heat.
4. Place each pork on each side in hot oil; remove chops. Set
aside.
5. Add the peppers to skillet; cook and stir until crisp-tender.
6. Return the pork chops to the skillet. Cover tightly; cook
over low heat for 7 to 8 minutes then uncover and turn pork chops;
then cover and cook for another 7 to 8 minutes or until internal
pork temperature reaches 160 degrees F.or until chops are done.
7. Remove the pork chops to a serving platter; keep warm.
8. Keep the peppers in the skillet over to the side; then add
the chicken broth mixture from above skillet; cook over medium
heat, stirring constantly, until sauce thickens. Stir in parsley.
Stir peppers into sauce to coat.
9. Serve the pepper sauce over the pork chops.
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Grilled Buffalo Chicken Tenderloins
Prep Time: 10 Minutes
Cook Time: about 15 Minutes
Ready in: 25 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 lbs chicken breast tenderloins
3 tablespoons hot pepper sauce
3 tablespoons butter
1/2 cup mayonnaise
1/4 cup low-fat plain yogurt
1/2 cup crumbled blue cheese
3 cloves garlic
1/2 teaspoon rosemary
pepper to taste
salt to taste
Directions:
1. Pre-heat the grill to medium heat.
2. Blue Cheese Dip: In medium bowl, combine mayonnaise, yogurt,
blue cheese, rosemary and garlic until blended; refrigerate until
ready to serve.
2. Chop the garlic. Set aside.
3. In a microwave oven or saucepan over the stove top, melt the
butter. Set aside.
4. Basting Sauce: In small bowl, combine hot pepper sauce, butter,
pepper and salt until blended.
5. Place the chicken breast tenderloins on the grill and cook
uncovered; turning occasionally and basting with the basting
sauce mixture for 13 to 15 minutes or until meat thermometer
inserted in center registers 170°F. Note: Do not baste during
the last 5 minutes of grilling.
6. Remove the cooked chicken tenderloins from the grill and place
on a platter for individual serving..
7. To serve, place a serving portion of cooked chicken tenderloins
on a plate and then dip the tenderloin into the blue cheese dip.
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** FOOD SAFETY TIP **
USDA and Olivia Newton-John Team Up for Back-to-School Food Safety*
. . .
LAS VEGAS, Aug. 15 -- Along with notebooks, paper, pens, pencils
and fall clothes, don't forget to put safe lunch supplies on
the back-to-school shopping list. The U.S. Department of Agriculture
is reminding parents and students to be "safe food smart"
when preparing to send lunches to school with students.
At an event today at the Boys and Girls Clubs of Las Vegas, USDA
Under Secretary for Food Safety Dr. Elsa Murano, pop music legend
Olivia Newton-John and Certified Master Chef Gustav Mauler demonstrated
the importance of key food safety messages when preparing food
and packing lunches for school.
"Handling food safely, especially when taking food away
from home, is critical," said Dr. Murano. "Scientific
data from the Centers for Disease Control and Prevention show
that children under the age of 10 have higher incidences of Salmonella
illnesses, a common foodborne illness, than any other age group."
Harmful bacteria multiply rapidly in the "danger zone"—
or the temperatures between 40 and 140 °F. Perishable foods,
such as luncheon meats, chicken, eggs, turkey and tuna, should
not be left out at room temperature more than two hours (one
hour if the outside temperature is above 90 °F).
"When doing back-to-school shopping, no list would be complete
without some supplies to help assure a safe lunch," said
Dr. Murano. "It’s important to have gel packs, insulated
containers and other items for safely transporting and keeping
food safe on the way to school and while stored in lockers and
classrooms."
A publication, "Keeping 'Bag' Lunches Safe," can be
printed from the FSIS Web site at: http://www.fsis.usda.gov/oa/pubs/facts_lunches.htm.
SAFE FOOD HANDLING CHECKLIST*
CLEAN: Wash hands and surfaces often.
SEPARATE: Don't cross contaminate.
COOK: Cook to safe temperature. Use a food thermometer to make
sure meat, poultry and egg dishes are cooked to safe temperatures.
CHILL: Refrigerate or freeze promptly,
For additional food safety information about packing safe lunches,
meat, poultry or egg products, call the USDA Meat and Poultry
Hotline’s toll-free number, 1-888-MPHotline. The toll-free
number for the hearing impaired (TTY) is 1 (800) 256-7072.
The Hotline is staffed by food safety experts, weekdays from
10 a.m. to 4 p.m., Eastern time. In addition, food safety information
is available on the FSIS Web site at http://www.fsis.usda.gov.
CHECKLIST: Supplies for Safe School Lunches*
- Freezer gel packs, available in supermarkets and kitchen supply
stores, keep cold foods (such as meat sandwiches) safe from early
morning until time for lunch. These packs should be taken out
of the freezer early in the morning and placed with the cold
foods. However, the gel packs generally will not safely hold
perishable foods past lunchtime, so any leftovers should be discarded
and not brought back home.
- Juice boxes can be frozen and used as freezer packs. By lunchtime,
the juice will usually be thawed and can serve as a beverage.
The boxes are thrown away and don’t have to be returned
home as freezer gel packs do.
- An insulated lunch box to keep cold food cold and hot food
hot. When packing lunches, don't forget to include either gel
packs or frozen juice packs to help keep perishables cold, even
though the lunch box is insulated.
- Brown paper bags and plastic lunch bags. These are okay too,
but do not work as well as an insulated lunch box because the
bags tend to become soggy or leak from the cold foods and gel
pack. Using an extra paper or plastic bag to create a double
layer will help solve the problem. At lunchtime, discard all
used food packaging and paper bags. Do not reuse paper or plastic
bags.
- Metal lunch boxes protect food from getting crushed but do
not keep food as cold as insulated lunch boxes. NOTE: No matter
what type of lunch box or bag is used, keep it in a cool place,
out of direct sunlight and away from radiators or other heat
sources.
- An insulated bottle will keep hot foods hot such as soup, chili
or stew. Fill the bottle with boiling water, let stand for a
few minutes, empty, and then put in the steaming hot food. Keep
it closed until lunchtime to keep the food hot.
- Shelf-stable foods are safe without refrigeration. These include
fresh fruits and vegetables, crackers, peanut butter sandwiches,
canned meats, shelf-stable cheeses, packaged pudding, and canned
fruits and juices. After opening, canned meats, puddings, fruits
and juices need to be refrigerated.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Consumer Education and Information
New Release
Web Site: www.fsis.usda.gov/oa/news/2003/olivia081503.htm
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/
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