202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
April 17, 2019
I have enjoyed hearing menu favorites for the holiday. Today someone picked up a family favorite; Lamb Sirloin Chops to be fried in a little butter with carrots and onions. Whole rabbits marinated in beer will be extra tender after being baked for a large group.
We still have whole duck, pheasant and chicken. There is pork leg and pork sirloin tip roast on sale for roasting. Ground Elk and Buffalo would be very tasty in a Shepherd's Pie.
Try our Pork or Beef JERKY? We make Siracha, Sweet Korean and Original. All very delicious!
Sale of the WEEK 4-18 thru 4-24
Pork Stew Meat................$ 2.75/lb
Frozen Spareribs..............50% off
Pork Sirloin Tip Roast.......$ 1.50/lb (Fresh or Frozen)
Lean Ground Pork............$ 2.99/lb
Ground Pork.....................$ 3.25/lb
Pork Chorizo............$ 4.99/lb
Fresh Pork Leg........$ 1.50/lb (Bone in, Half or Whole)
Deli Roast Beef........$ 10.25/lb
Ham Hocks...............$ 3.50/lb
Pork Bone IN Sirloin Chops $ 1.99/lb
Pork Boneless Sirloin Chops $ 2.50/lb
25 % OFF
Regular Ground Beef
Lean Ground Beef (Ground Round)
Extra Lean Gr Beef (Ground Sirloin)
Competition Blend Ground Beef
Slow Cooker Pork Sirloin Tip Roast with Red Potatoes
found on Yummly.com
Full Recipe Here
2-3 lb pork sirloin tip roast
3 tsp Homemade Steak Rub (see below)
1 tablespoon olive oil
10-15 red potatoes, cut in half
3-4 cups vegetable stock (depending on size of slow cooker)
Remove pork sirloin tip roast from package and trim away any visible fat. Sprinkle homemade steak rub over entire roast and with both hands rub evenly over whole roast.
In a large frying pan, heat oil over medium-high heat and brown all sides of the roast. While roast is browning, add red potatoes to slow cooker. Once evenly browned on all sides, transfer roast to slow cooker, on top of the potatoes.
Add vegetable broth to frying pan, scraping any bits that were left behind during the browning process; pour over meat. Turn slow cooker on low and cook for 6 hours.
Remove from slow cooker and place in middle of a serving platter, surrounded by potatoes.
I used a 6 qt slow cooker. If you are using a smaller slow cooker, you'll need less broth.
Homemade Steak Rub
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon coarse salt
1/2 tablespoon garlic powder (or granulated garlic)
1/2 tablespoon dill weed
1/2 tablespoon ground coriander
1/2 tablespoon red pepper flakes
1/2 tablespoon onion powder (or granulated onion)
Carefully measure out each spice in a small bowl. Stir all spices together to incorporate into a homemade steak rub.
Store in small glass container.
CABBAGE AND EGG NOODLES WITH PORK
by: Three Many Cooks
1 large ham hock (or two small)
1 quart chicken broth
1 quart water
2 tablespoons olive oil
1 large onion, cut into medium dice
2 pounds cabbage, cut into large, bite-size chunks
1 tablespoon caraway seeds
Salt and ground black pepper
8 ounces egg noodles
2 tablespoons white balsamic vinegar
Bring hock, broth and water to simmer in a large pot over medium-high heat. Reduce heat to medium-low and continue to simmer, partially covered, until hock(s) and tender, about 1½ hours. Remove hock(s) and let stand until cool enough to handle. Remove meat from bone and pull into bite-size pieces. Pour broth into a 2-quart measuring cup and add enough water to equal 6 cups; set aside.
Return pot to stove, and heat oil over medium-high heat. Add onion; sauté until tender, 4 to 5 minutes. Add cabbage and caraway seeds; sauté until for a couple of minutes and then add broth and pulled pork to the pot. Bring to a simmer; reduce heat to medium-low and continue to simmer until cabbage is tender, about 15 minutes. Season with salt and pepper and add noodles; continue to simmer until they are tender, 8 to10 minutes longer. Add vinegar; taste and adjust seasonings. Serve.
Elk Shepherd's Pie: Dutch Oven Style!
1 pound ground elk
2-3 stalks celery, diced
2 carrots, diced
1 large onion, diced
1/4 cup tomato paste
1 cup red wine
2 cups beef stock
2 pounds potatoes
1/4 cup butter
1/2 cup milk or cream
1 can corn
1 cup shredded cheese of choice
Start coals for dutch oven.
In large pot add potatoes, cut into quarters, and boil.
In dutch oven over medium-high heat, cook ground elk.
Add diced celery, onion, and carrots, cook until soft.
Add tomato paste and stir. Season with salt and pepper.
Pour in red wine and reduce by half, about five minutes.
Add beef stock and continue to reduce, about ten minutes.
When potatoes are soft, about 15 minutes, mash and add butter and milk. Season with salt and pepper.
Once stock has reduced, add the can of corn.
Spread mashed potatoes over elk mixture, covering completely. Sprinkle on cheese.
Cook in dutch oven over 12-14 coals on bottom and 15-20 coals on top for 10 minutes, until cheese has melted.