202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM
From Beth's Desk
July 18, 2019
My grandson helped me pick out the heading picture this week. He is looking forward to going to the beach next week. It does help us "think cool" right?
Our sale has a nice selection of goodies for the GRILL. Try our house made sausage. Choose from sweet, smokey, spicy or cheesy. Ham steaks grill quickly and go well with green beans (check out recipe below). We have you covered when it comes to Meat for Burgers. We have Ground Pork, Ground Chuck, Competition Blend, Lean Ground Beef, Steak Burgers and more.
This weekend is lookin' good. Friday brings SPICY Canadian Bacon and another batch of Beef & Pork Snack Sticks and Summer Sausage. Saturday brings me helping you ;)
SALE of the week 7-18 through 7-24
Lean Ground Pork..........$ 2.50/lb
Ham Steaks (while supplies last)......$ 6.75/lb
All Pork Sausage............$ 25% OFF
Lean Ground Beef..........$ 6.99/lb
Ground Chuck.................$ 7.99/lb
Beef Shoulder Steak.......$ 6.99/lb
BL New York Steak.........$ 18.99/lb
Green Beans with Shallots and Hazelnuts
2 quarts water 1 tablespoon kosher salt 1 1/2 pounds green beans, trimmed and cut into 3-inch pieces 2 tablespoons olive oil 4 shallots, thinly sliced 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup chopped hazelnuts, toasted
How to Make It
Combine 2 quarts water and 1 tablespoon salt in a large Dutch oven; bring to a boil. Add green beans; cook 3 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.
Heat olive oil in a large nonstick skillet over medium-high heat, swirling to coat. Add shallots, and sauté for 3 minutes or until golden brown. Add beans, 1/4 teaspoon salt, and pepper; toss to coat. Cook for 2 minutes or until beans are thoroughly heated. Sprinkle with hazelnuts.
The Classic Burger
1 pound ground lean (7% fat) beef
1 large egg
1/2 cup minced onion
1/4 cup fine dried bread crumbs
1 tablespoon Worcestershire
1 or 2 cloves garlic, peeled and minced
About 1/2 teaspoon salt
About 1/4 teaspoon pepper
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion.
How to Make It
In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.
Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
If you want absolute bacteria safety, you need to cook your burgers to 160°. This recipe will keep them moist.
Hawaiian Pork Burger Recipe
For those without a grill, you can easily make these burgers on a cast iron pan or grill pan on the stovetop.
1 pound ground pork
1/4 cup minced green onion
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon salt (more to taste, but be careful, the BBQ sauce is salty, as is the ham)
Pinch black pepper
4 pineapple rings, fresh or canned
1/4 cup your favorite barbecue sauce
4 burger buns
4 large lettuce leaves (use leafy lettuce)
1/4 pound thinly sliced ham
1 Make burger mixture: Use your (clean) hands to mix the ground pork, green onion, allspice, salt, pepper and ground ginger together in a large bowl until just combined. Don't knead the mixture too much or the burgers will be tough.
2 Form patties: Gently form 4 equal patties, with a slight indentation in the middle (the burgers will contract as they cook, the indentation helps keep the burgers from bulging in the middle too much).
If you want, you can separate the patties with wax paper and store them for a few hours in the fridge before grilling.
3 Grill the patties: Prepare your grill for medium high, direct heat. Scrape down the grill grates and coat with vegetable oil.
Place the pork patties on the hot grill and paint the top with barbecue sauce.
Cover the grill and cook for 5-7 minutes. Flip the burgers and paint with more barbecue sauce.
4 Grill pineapple rings: After you've flipped the burgers, lay the pineapple rings down on a hot part of the grill. Cook the burgers for another 5 to 7 minutes, until cooked through.
Cook the pineapple rings for 3-5 minutes, or until you have nice grill marks on one side. Flip the pineapple and grill another 1-2 minutes.
Remove the pineapple and burgers from the grill and let them rest 5 minutes.
5 Toast burger buns on grill: While the meat is resting, toast the burger buns on the hot grill until the edges brown nicely, about 1-2 minutes.
6 Assemble the burgers: To construct the burger, lay some lettuce on the bun, add the burger patty and paint with a little more barbecue sauce. Top with the ham, then the pineapple, then the other bun.
Perfect Grilled Steak with Herb Butter
2, 1lb bone-in or BONELESS strip steaks cut 1-1/2" thick (or your steak of choice)
grapeseed or vegetable oil
For the Steak Seasoning:
3/4 Tablespoon rock salt
1-1/2 teaspoons whole black peppercorns
1/2 teaspoon dried minced garlic
1/2 teaspoon dried minced onion
1/4 teaspoon fennel seeds
1/8 teaspoon red chili pepper flakes
For the Herb Butter:
Big pinch steak seasoning
1 stick salted butter (1/2 cup,) softened to room temperature
1 Tablespoon finely minced fresh rosemary
1 Tablespoon finely minced fresh thyme
2 Tablespoons chopped parsley
1 garlic clove, pressed or minced
For the Steak Seasoning: Add ingredients to a mortar and pestle then coarsely grind. Alternatively, add ingredients to a heavy duty Ziplock bag, squeeze all the air out, then crush ingredients with a meat pounder, rolling pin, or heavy bottomed skillet.
For the Herb Butter: Add ingredients to a bowl then stir with a fork to combine. Scoop herb butter onto a sheet of plastic wrap wrap then shape into a thick log and refrigerate until firm (if time is of the essence you can freeze for 20-30 minutes.) Can be done ahead of time.
For the steaks: Trim steaks of any big hunks of fat to avoid flare ups on the grill then pat dry with a paper towel. Drizzle each side lightly with oil then season generously with the steak seasoning and rub into steaks - you should use most if not all of the seasoning.
Light 2/3 or 1/2 of your grill burners (2 of 3 burners, or 1 of 2 burners) then heat on high for 10-15 minutes. Add steaks then sear on each side for 1-1/2 minutes (adjust accordingly if your steaks are bigger or smaller than 1lb cut 1-1/2" thick,) keeping the lid closed when not flipping. Transfer steaks to unlit portion of grill then continue cooking for 7-10 minutes with the lid closed for medium, or until they've reached your preferred level of doneness. Remove steaks to a platter then let rest for at least 5 minutes. Top with herb butter slices then serve.ur paragraph here.