202 E. Buckeye Rd. Phoenix. AZ  85004




From Beth's Desk
February 13, 2019
Hello Everyone, 
Do you have a for a favorite feast for Valentine's Day? Here are some easy recipes that you might enjoy making this year. Allyson (our manager) made the Green Chili stew and the Instant Pot Chili with The MEAT SHOP Chili Grind beef, Sirloin Bacon and Pork stew meat. Both were a DELISH DISH!

We just made our beef and pork chorizo this week. It comes in 1 lb packages and is good on pizza. Try our PORK JERKY while it is 25% off the regular price. Many flavors to choose from and we use Gluten Free Soy Sauce. Osso Bucco is a restaurant favorite and can be made with 2 inch pieces of pork shank.. It makes a fanciful meal on a tight budget.

SALE of the WEEK 2-14 thru 2-20
Pork Neck & Soup Bones 60% OFF 
Sirloin Tip Roast..............$ 2.99/lb 
Bone in Sirloin Chops......$1.99/lb 
Spare Ribs.......................$ 2.91/lb 
Osso Bucco (pork)...........$ 2.52/lb 
PORK JERKY 25% off 
Beef Tri Tip 25% off 
Short Ribs 15% off 
Cap Steaks 15% off 
Bone in New York Strip steak 20% off 
Boneless New York Strip steak 15% off

Stew Beef........$ 5.99/lb 
Ground Pork....$ 2.50/lb 
Lean Ground Pork........$ 3.50/lb 
All Breakfast Patties 50% OFF 
Regular, Maple & Spicy


Heart Shaped Pizza with Chorizo, Mozzarella and Fresh Basil
From harryandlexy.com

Ingredients for 2 homemade heart shaped pizzas: 
300 g all-purpose flour 
2 tbsp. olive oil 
1 pack of dry yeast (7 g) 
1 tsp. salt 
1 tsp. sugar 
160 g mozzarella 
140 g tomato puree 
100 g chorizo beef or pork from The MEAT SHOP 
1/2 red pepper 
A few fresh basil leaves

Preheat the oven to 200°C. 
Dissolve the dry yeast in 200 ml warm water and set aside for 10 minutes until creamy. 
Put the flour, olive oil, sugar and salt in a big bowl. Pour in the yeasty water and stir until a soft dough forms. 
Line a large baking tray with parchment paper. Divide the dough in half, roll out and shape 2 big hearts. Leave the edges a bit thicker for a nicer crust. 
Spread the tomato puree over the pizza base. Cut the chorizo and mozzarella into thin slices and arrange them on top. Cut the red pepper into small cubes and sprinkle over. 
Bake for 15-20 minutes or until golden brown. Decorate with a few fresh basil leaves and serve from the heart.

adapted from ourwabisabilife.com 

1/2 lb ground beef 
1/2 cup sweet onion minced 
2 cloves garlic, minced 
2 Tbs extra virgin olive oil 
1/2 Tbs kosher salt 
1/2 Tbs black pepper 
1 Tbs lemon zest, minced

Angel Hair Pasta 
2 Tbs unsalted butter 
6 sage leaves 
1 Tbs lemon juice 
2 Tbs Parmesan cheese, shredded (large shreds)

Heat oven to 375°. Heat a large pot of water on high heat, add pinch of salt. 
Combine ground beef, onion, garlic, olive oil, salt, pepper and lemon zest. Form meatballs, approximately the size of a ping pong ball. Spray a baking tray with non-stick cooking spray and place meatballs in baking tray and bake for 8-10 minutes 
Cook pasta; add to salted boiling water. Return water to boil, reduce heat to simmer and cook pasta for approximately 6 minutes or until soft, drain and reserve. 
In a large skillet over medium-high heat, add butter and allow to melt, add sage leaves once butter is completely melted. Allow sage leaves to begin to brown, carefully add lemon juice, add the cooked pasta and shredded Parmesan cheese, mix well and transfer to serving bowl. 
Remove meatballs from oven, place 6-8 onto pasta. Add a little more Parmesan cheese on top. 
Enjoy this dish served family style, divide portions directly from the larger serving bowl for a romantic Valentine’s Day dinner!

Herb Roasted Lobster and Steak
from Whole Foods Market

4 Tbsp unsalted butter, softened 
¼ cup chopped fresh flat-leaf parsley 
2 Tbsp finely chopped fresh chives 
1 Tbsp finely chopped fresh rosemary 
1½ tsp finely chopped fresh oregano 
1 Tbsp lemon juice 
¾ tsp fine sea salt, divided 
2 (4- to 6-oz) shell-on lobster tails, thawed and cut down the middle with kitchen shears 
2 (12- to 14-oz) dry-aged rib-eye or New York strip steaks 
½ tsp ground black pepper 
½ Tbsp extra-virgin olive oil 
1 lemon, cut into wedges for serving

Preheat the oven to 450°F. In a bowl, mix together butter, parsley, chives, rosemary, oregano, lemon juice and ¼ tsp of the salt. Spread 1 tsp herb butter over the meat on each piece of lobster and arrange on a rimmed, foil-lined baking sheet, cut-sides up. Roast until just cooked through and opaque in the center, 8 to 10 minutes.

Meanwhile, season steaks all over with remaining salt and pepper. Heat oil and 1 Tbsp of the herb butter in a large cast-iron skillet over medium-high heat and cook steaks, flipping once, until deeply browned and medium-rare (about 130°F) or desired doneness, 8 to 10 minutes total.

Top each steak with 1 Tbsp of the remaining herb butter. (Save remaining butter for another use.) Let rest 5 minutes and then serve steaks alongside lobster with wedges of lemon.

Award Winning Instant Pot Chili Recipe


Serves: 8 servings 
• 1 1/2 Pounds "MEAT SHOP" Chile Grind Beef 
• 6 Strips of MEAT SHOP Sirloin Bacon, chopped 
• 1 Can (15 ounces) Kidney Beans, drained 
• 1 Can (15 ounces) Pinto beans, drained 
• 1 Can (15 ounces) Black beans, drained 
• 1 Can (15 ounces) Fire Roasted diced tomatoes with juice 
• 1 Can (6 ounce) Tomato paste 
• 1 large Red onion, chopped 
• 1 Red bell pepper, seeded and chopped 
• 1 Jalapeño, seeded and minced optional 
• 2 Cups Beef stock 
• 1 Tablespoon Dried oregano 
• 2 Teaspoons ground cumin 
• 2 Teaspoons Kosher salt 
• 1 Teaspoon ground black pepper 
• 1 Teaspoon Smoked Paprika 
• 2 Tablespoons chili powder 
• 1 Tablespoon Worcestershire sauce 
• 1 Tablespoon Minced garlic 
• Sour Cream 
• Cilantro 
• Cheese, shredded 
Preparation Steps 
1. Turn your instant pot to sauté and add the bacon.Cook until crisp, stirring often to cook evenly.Remove the bacon to a paper towel lined plate.Add the onions and peppers and cook until tender.Add the meat and cook until browned.Drain off any excess grease, we just tilt the pot and use a large spoon.Add all of the remaining ingredients and 3/4 of the bacon and stir to combine.Turn the instant pot to chili (if you don’t have a “chili” settng, use the “manual” setting) and cook for 18-20 minutes. Allow pressure to release for 10-15 minutes or quick release with the vent.Serve with limes, sour cream, cheese, and a little bacon!

Pork & Green Chile Stew (Chile Verde)

Allyson's Version 
Originally from thekitchn.com click here 

Serves: 8 
• 1-1 1/2 pounds frozen hatch green chile peppers (from Walmart-get mild and hot) 
• 8 ounces tomatillos, husks removed 
• 2 tablespoons bacon grease, lard, or canola oil, for browning 
• 3 1/2-4 pounds boneless "Meat Shop" pork shank meat. 
• 1 large yellow onion, chopped 
• 5-6 large cloves garlic, minced 
• 1 tablespoon ground cumin 
• 1 teaspoon dried Mexican oregano (See Recipe Notes) 
• 2 bay leaves 
• 2 tablespoons cider vinegar 
• 4 cups chicken stock, plus more as needed 
• Kosher salt and freshly ground black pepper 
• Serve over Cooked RICED Cauliflower 
• Fresh cilantro sprigs, for serving 
Preparation Steps 
1. Place an oven rack a few inches from the broiler. Arrange the peppers on a sheet pan and cook, turning occasionally, until charred on all sides,15 to 20 minutes. Wrap the peppers tightly with aluminum foil in three to four bundles to steam. 
2. While the peppers are steaming, arrange the tomatillos on the sheet pan and broil until charred, flipping once, 5 to 10 minutes. Peel and remove the skins, stems, and seeds from the peppers. Chop the peppers and tomatillos and set aside. 
3. Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Working in three to four batches (do not crowd the pan) cook pork until browned on all sides, 3 to 4 minutes. Remove with a slotted spoon and transfer to a large bowl. Continue browning the remaining pork. 
4. Reduce heat to medium. Add the onions and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, and bay leaves and stir to incorporate, about 1 minute. Add cider vinegar to the pot and increase heat to high to deglaze the pan; scrape up any leftover browned bits from the bottom of the pan. 
5. Pour in the chicken stock and reserved peppers and tomatillos. Bring to a boil. Reduce heat, cover, and simmer until the pork is fork-tender, 2 to 2 1/2 hours. (It can also be cooked in an 325°F oven.) 
6. Peel and dice the potatoes. Add to the stew and cook until tender, 30 to 40 minutes. Season stew with additional salt and pepper to taste. Serve with cooked white rice (my preference) or warm tortillas. This recipe gets better after one, two, and three days, so make in advance if possible.