From Beth's Desk
April 24, 2019
Try totally tasty COMPETITION BLEND ground beef. A perfect blend of Chuck, Short Ribs, Brisket and Round. You can get it FRESH never FROZEN and ON SALE thru end of April.
Don't miss out on the MEGA good deal for bone in LEG OF PORK $ .99/lb. Stock up on the basics. Bratwurst, Sweet & Hot Italian sausages. They are great on the grill, skillet and even Sous Vide.
Order a box and SAVE even MORE
Small Freezer Box
Build your Own Box
Instant/Crock Pot Box
Sale of the WEEK 4-25 thru 5-1
Bone In Leg of Pork...........$ .99/lb (whole or 1/2)
Ham Hocks...........................$ 2.99/lb
Beef Shoulder Steaks.......$ 7.50/lb
Ground Pork.........................$ 2.99/lb
Sweet Italian Sausage......$ 4.99/lb
Hot Italian Sausage...........$ 4.99/lb
Competition Blend Ground Beef 25% OFF
25 % OFF Regular, Lean & Extra Lean Ground Beef
Pork Bone IN Sirloin Chops $ 1.99/lb
Pork Boneless Sirloin Chops $ 2.50/lb
1/2 cup mayonnaise
2 1/2 tablespoons ketchup
2 tablespoons sweet pickle relish
Dash of Worcestershire sauce
1 large hard-cooked egg, peeled and finely chopped Kosher salt
Freshly ground pepper
Six 4-ounce bratwursts
1 small onion, thinly sliced
One 12-ounce beer, such as Budweiser
Six 8-inch rye hoagie rolls, split and toasted 6 slices of pastrami or corned beef 6 slices of imported Swiss or provolone cheese Confetti Giardiniera, for serving
In a small bowl, whisk the mayonnaise with the ketchup, relish and Worcestershire sauce. Fold in the chopped egg and season the dressing with salt and pepper. Refrigerate until chilled.
Meanwhile, in a large saucepan, cover the bratwursts and onion with the beer and 3 cups of water and bring to a boil. Simmer over moderately low heat until an instant-read thermometer inserted in the center of each brat registers 165°, 8 to 10 minutes. Transfer the brats to a plate.
Heat a grill pan or large cast-iron skillet. Cook the bratwursts over moderately high heat until browned all over, about 5 minutes. Fill the rolls with the pastrami, cheese and brats. Top with some of the dressing and giardiniera and serve.
Roast Leg of Pork – Keto “Sunday Dinner” Recipe – With Perfect Crackling!
4 pounds pork leg
2 teaspoons Salt
1 tablespoon dried rosemary
1 tablespoon granulated garlic
2 tablespoons olive oil
1 medium Onion
6 button mushrooms
4 cloves garlic
1 teaspoon fennel seed
Preheat oven to 220C/430F.
Rinse the pork leg and pat dry with paper towel.
Rub the pork leg with the salt, rosemary, granulated garlic and olive oil.
Slice the onion and mushrooms into thick slices and line the base of your roasting dish.
Sprinkle over the whole garlic cloves and fennel seeds.
Place the pork on top of the onion, mushrooms, garlic and fennel seeds. Place into the oven.
Roast for 40 minutes, then turn the oven down to 180C/355F and roast for a further 1 hour and 20 minutes.
Remove from the oven and slice to serve.
90'S-STYLE SWISS STEAK
1 beef Shoulder Steak Boneless, cut 1/2 inch thick (about 1-1/2 pounds)
3 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons vegetable oil
3/4 cup finely chopped carrots
3/4 cup finely chopped onion
3/4 cup water
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped celery
1/2 cup prepared picante sauce
1/4 cup ketchup
1 tablespoon distilled white vinegar
2-1/2 cups uncooked bow tie pasta, cooked
Cut beef Shoulder Steak into 6 pieces; pound to 1/4 inch thickness. Combine flour, salt and pepper. Lightly coat beef with flour mixture.
Heat oil in large stockpot over medium heat until hot. Brown steak in batches. Pour off drippings, if necessary.
Return steaks to stockpot. Add remaining ingredients, except pasta; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 hours or until beef is fork-tender. If sauce becomes too thick, stir in a little water. Serve over pasta.
202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM