From Beth's Desk
September 21, 2017
Today marks the beginning of another SALE. Our Chorizo and Ground Pork are made from our all natural pork trim. Buy 5 packages of either one and get up to 5 packages FREE. Sirloin Bacon is a large, meaty slice of bacon. Great for a hearty breakfast or BLT'S. Did you try our HAM HOCKS yet? It is time to indulge yourself with a bowl of tasty, tender, fall off the bone ham and beans. Top Sirloin Steak is tender and versatile. Choose from pan-frying, grilling, broiling, and roasting. Ground Round & Ground Sirloin will be in our front FREEZER. Grilled Ginger Soy marinated Korean Style Ribs over rice with side of fresh green beans is on your menu as EASY & DELISH!
It is always our pleasure to serve you.
See you soon.
SALE OF THE WEEK 9-21 thru 9-27
BOGO Pork Chorizo or Ground Pork
Limit 5 FREE packages per customer per order. Free package must be of equal or lesser value.
Pork Sirloin Roast.....$ 2.99/lb
Sirloin Bacon.............$ 6.50/lb
Ham Hocks................$ 3.50/lb
Short Ribs Regular & Korean Style........................$ 6.25/lb
Ginger Soy Marinated Korean Style Short Ribs.....$ 6.50/lb
Beef Brisket.....................................$ 6.99/lb
Ground Round (LEAN)....................$ 6.99/lb
Ground Sirloin (EXTRA Lean)..........$ 7.99/lb
Beef Sirloin Tip Roast......................$ 7.75/lb
Beef Top Sirloin Steak......................$ 12.25/lb
Roast Beef Sirloin Tip Recipe: Roasted with Sea Salt, Vegetable Oil Black Pepper, and Oregano
1. Take the roast out of the fridge a few hours before you cook it to get the meat closer to room temperature. A room-temp roast will cook more evenly and quicker than a cold one. Once the roast gets close to room temperature, preheat the oven to 500 degrees F and move the oven racks so you can put the roasting pan on the second rung from the bottom. Season the roast with salt, fresh ground black pepper, and any other seasonings you want. Try to keep it simple. After you have applied your seasonings and rubbed them in, finish the roast by rubbing on some vegetable oil. The oil will help brown the outside and caramelize the meat in a process called the Maillard reaction. Put the roast in the roasting pan and proceed.
2. When the oven is up to heat, place the roast in the oven and set the timer for 20 minutes. The first stage of roasting is a high temp for a short period to brown the roast and get some flavor on the outside. Put the roast in quickly and close the door. Set the timer, and don't open the door until the time is up. Most sirloin tips are around 4 pounds, but if your roast is over 6 pounds, set the timer for 30 minutes instead of 20 minutes.
3. When the timer goes off, take the roast out of the oven and lower the heat to 350 degrees F. The second stage of roasting is a low heat to finish the inside of the roast. The best way to make sure your roast is finished to the proper temperature is to use a detachable probe digital thermometer. That way you will be able to monitor the internal temp of the roast as it finishes. Here is the list for temperatures and desired done-ness: rare meat is 120–125 F, medium is 140–150 F, and well done is 160–170 F.
4. The last stage of roasting is the resting stage. After you take the meat out of the oven, it will need to cool and rest before it is consumed. The meat juices inside are hot and bubbly, and if you cut into it right now, the juices would run out and leave you with a dry hunk of meat. Let your meat rest for 20 minutes before you cut into it. While the meat rests, cover it with aluminum foil to keep it from getting cold. After it has rested, slice it thinly and against the grain.
Tips and Tricks
Slow-roasted beef is a long process, but the ends may justify the means on this one. To roast beef slowly, preheat the oven to 250 degrees F. After it is preheated, wait an additional 20 minutes before putting the roast in. Then put the roast in the oven and lower the temp to 200 F. Cook the meat until it gets to 120 degrees F (4–5 hours). Then take it out of the oven and cover it with aluminum foil to keep it warm. Turn the oven up to 500 degrees F. Put the roast back in uncovered, and cook to your desired temp. The last stage gives the outside the caramelized flavor we all like.
The detachable probe digital thermometer is something that I mention in nearly all of my articles. It is in my opinion one of the most essential kitchen tools that every cook should have. The ability to see the internal temperature of something in the oven without opening the door and taking it out is fantastic. They can be purchased from many places for around 20 dollars.
Smoked Sangria Beef Brisket
Cook: 7 hrs
Yield: Serves 6 to 8
BY DERRICK RICHES from The Spruce
This is a nice twist to a traditional brisket. This recipe calls for a sangria marinade and sauce that is sure to enhance an already delicious smoked brisket. Serve with mashed potatoes in colder months and with a delicious creamy potato salad during summer. You will love this one!
What You'll Need
1 4-pound/1.7 kg beef brisket
1 cup/240 mL zinfandel
1/4 onion, finely chopped
4 cloves garlic, minced
2 canned chipotle chilies, minced
3 tablespoons/45 mL triple sec
2 tablespoons/30 mL chili powder
3 tablespoons/45 mL water
2 teaspoons/10 mL sea salt
1 teaspoon/5 mL orange zest
1/2 teaspoon/2.5 mL black pepper, ground
How to Make It
1. Place brisket into a large, deep container. Combine remaining ingredients in a large mixing bowl and pour over meat. Make sure all surfaces of the brisket are well coated. Cover dish with plastic wrap and allow to marinate in the refrigerator for 2-4 hours. Remove brisket, but reserve marinade for later, by storing in refrigerator.
1. Prepare smoker. You will want it to smoke for about 5-7 hours at 220-230 degrees F/105-110 degrees C.
Place brisket on smoker and cook until the internal temperature reaches 185 degrees F/85 degrees C. Remove brisket from smoker and wrap tightly in aluminum foil. Let set for thirty minutes.
1. Place reserved marinade in saucepan and bring to a high simmer for 1 to 2 minutes. Reduce heat and simmer on medium-low to low for another 8-10 minutes or until sauce begins to thicken. Remove from heat and serve sangria sauce over sliced brisket.
Apple Pork Sirloin Roast Pressure Cooker Recipe
from Sharon bestpressurecookerreviews.com
3 pound pork sirloin roast
½ cup of apple juice
1 cup water
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon salt
¼ teaspoon chili powder
1 tablespoon vegetable oil
The first thing you will want to do is to mix all of your spices in a bowl and set that bowl aside. Now you want to take your pork sirloin roast and trim all of the fat off of it. Once that has been done, then take your hands and spread the spice mixture over the sirloin roast completely.
Place your roast in the cooker with the tablespoon of vegetable oil and brown it on all sides. Now you can begin to cook the roast. Add the apple juice and the water to the cooker and place the lid on tightly. If there is an option for high heat select it. If not, then raise the temperature of the cooker by placing it on a burner with high heat and bring the temperature up to high. Once it has reached this temperature, then lower the burner accordingly to keep the pressure cooker at a constant high pressure.
When the temperature has been reached, set your timer for 25 minutes. If your roast isn’t 3 pounds, then you’ll want to lower the temperature accordingly. Only cook the roast until the internal temperature of the meat can be verified with a meat thermometer to be around 145 degrees Fahrenheit.
After the pork roast has been cooked for the requisite amount of time, allow the cooker to cool off naturally. When the pressure has dropped, you can then plate the roast and allow it to rest for at least 5 minutes.
There are a variety of different side dishes you can make with this roast. You can pressure cook new potatoes, serve it with a garlic angel hair pasta or plate it with coconut rice. You can also check pressure cooker reviews to come up with other ideas for side items. Your only limit is your imagination, so find the perfect side dish for this recipe and create a true culinary masterpiece that will impress your friends, coworkers and family.
Cheesy Chorizo Frittata
1/4 lb. Mexican chorizo, crumbled
1 pkg. (6 oz.) baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
1/2 cup milk
1-1/2 cups KRAFT Shredded Hot Habanero Cheese, divided
Heat oven to 375ºF.
Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
Bake 25 min. or until knife inserted in center comes out clean.
THAI GROUND-PORK SALAD WITH MINT AND CILANTRO
1 bunch fresh cilantro with roots
1 bunch fresh mint
1/2 small head white or green cabbage (about 1 pound)
2 small shallots
10 ounces lean ground pork
3 to 4 tablespoons fresh lime juice
2 tablespoons bread crumbs
1 to 2 tablespoons Asian fish sauce (preferably naam pla)
1/8 teaspoon cayenne
Cut off and reserve roots from cilantro for Broiled Red Snapper with Tamarind Sauce . Chop enough cilantro and mint leaves to measure 2 tablespoons each. Discard tough stems from remaining cilantro and mint and arrange sprigs on a platter. Cut cabbage lengthwise into 4 wedges and cut out core. Arrange wedges on platter. Thinly slice shallots lengthwise.
In a small saucepan with a fork stir together pork and 2 tablespoons lime juice and cover with cold salted water. Bring pork to a simmer, stirring with fork to break up meat, and gently simmer until just cooked through, 1 to 2 minutes. In a sieve drain pork well and in a bowl toss with shallots, chopped herbs, bread crumbs, fish sauce, cayenne, and remaining lime juice to taste.
Transfer pork salad to a serving bowl and put on platter. Have guests serve themselves: Arrange sprigs of cilantro and mint on pieces of cabbage and spoon some pork salad on top. Close cabbage around mixture to eat.
202 E. Buckeye Rd. Phoenix. AZ 85004
OPEN MONDAY - SATURDAY 8AM-5PM