202 E. Buckeye Rd. Phoenix. AZ  85004




​From Beth's Desk 
November 22, 2017

Hello Everyone,

I had the privilege to work with my team yesterday at the shop and to see many of you again. It is a fun and busy time of year as we put together your custom orders. The free range turkeys are beautiful. I know you are going to love the flavor of farm raised, FRESH turkey. We still had New York Strip Roasts and other beautiful cuts of grass fed beef at end of day. There are plenty of spareribs which in my book are so EASY and delish. I put a rub on them, put a bit of oil in the pan, bake them covered for at least a few hours on low and finish them under broil to caramelize a brushing of BBQ sauce. Many of you picked up a whole pig to roast for Thanksgiving. Pig roasts are a good way to keep everyone together working, watching and waiting. Now is a good time to try the PORCHETTA. We made some extra.

If you are still undecided or need last minute items, please don't hesitate to call us. We are open today until 5 pm. We will be CLOSED for Thanksgiving and then open again Friday 11-24 with our regular hours.

SALE of the WEEK 11-23 thru 11-29 

Pork Spareribs................$ 2.50/lb 
Smoked Pork Jowl...........$ 5.99/lb 
Bottom Round Roast.......$ 6.50/lb 
Top Sirloin......................$ 12.25/lb 
Beef Short Ribs................$ 6.50/lb 
Eye of Round...................$ 6.50/lb 
Chuck Roast....................$ 7.99/lb 
New York Roast...............$ 19.50/lb 
Ground Beef....................$ 5.99/lb

Traditional Homemade Stuffing 
found on lovegrowswild.com 
This simple homemade stuffing is perfect for weeknight dinners or the holidays! 
Author: Liz Fourez 
1 pound firm white bread, cut into 1-inch cubes 
2 tablespoons unsalted butter 
2 cups onion, finely diced 
2 cups celery, finely diced 
2½ cups low-sodium chicken broth, divided 
¼ cup fresh parsley, chopped 
2 teaspoons poultry seasoning 
½ teaspoon salt 
½ teaspoon black pepper 
2 large eggs 
Preheat oven to 250ºF. Place the bread cubes in a single layer on baking sheets and bake for 1 hour, stirring occasionally. Set aside and allow the bread to cool. 
Melt the butter in a large skillet over medium heat. Add the onion and celery and cook for 10 minutes, stirring occasionally, until the vegetables are tender and almost golden. Scrape the vegetables and butter into an extra large bowl and add the cooled bread cubes, parsley, poultry seasoning, salt, pepper and 1¼ cup of the chicken broth. In a small bowl, whisk the 2 eggs and the remaining 1¼ cup chicken broth until combined and pour into the bowl of stuffing. Gently mix the stuffing until all the ingredients are completely combined and place in a buttered 13x9-inch baking dish. Cover the dish with foil and bake for 30 minutes. Then remove the foil and bake for another 25-35 minutes until the center is set and the top is golden brown and crisp.

from epicurious 

4 small sweet potatoes, unpeeled, cut lengthwise into wedges 
2 tablespoons plus 1/4 cup olive oil 
Kosher salt, freshly ground pepper 
1/2 cup fresh cilantro leaves with tender stems 
1/2 cup fresh flat-leaf parsley leaves 
1/4 cup fresh oregano leaves 
1 tablespoon fresh thyme leaves 
2 garlic cloves 
2 tablespoons red wine vinegar 
2 ounces thinly sliced Speck or prosciutto, torn 

Heat oven to 425°F. Toss sweet potatoes and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast, turning once, until tender, 25-30 minutes. 
Meanwhile, pulse cilantro, parsley, oregano, thyme, and garlic in a food processor until finely chopped. With motor running, slowly add vinegar and remaining 1/4 cup oil and process until combined; season with salt and pepper. 
Spoon chimichurri onto a serving platter and top with sweet potatoes and Speck. 
3 More Ideas For…Sweet Potato Wedges 
Crispy on the outside, velvety within, and with a prep time of about, oh, three minutes, sweet potato wedges are perfect for family dinner. Use the roasting method above, then try these riffs from Michael Sheerin. —J.K. Herb Yogurt Blend yogurt with a handful of chopped cilantro, then spoon onto a plate and top with wedges. Almonds + Sage Just before the potatoes finish cooking, add sage leaves to the baking sheet so they cook in the remaining oil. Before serving, sprinkle potatoes with chopped smoked almonds and the crisp sage. Glazed Toss cooked wedges with a mixture of soy sauce, rice vinegar, and sugar.

Wishing you all a HAPPY DAY this THANKSGIVING.