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Haverhill Beef's Club Marinade
Online
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Volume 1, Issue 38 - November 27, 2001
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Welcome to this issue of Haverhill
Beef's Club Marinade Online!
Since 1952, Haverhill Beef has
been your full service, old fashion butcher
shop and meat market.
Our mission statement is simple:
"To provide our customers
with the finest quality and freshest products
available. To charge only the fairest price possible with the
personal
service the customer deserves."
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>> Greater Haverhill's #1 Butcher Shop <<
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In this issue of Haverhill Beef's
Club Marinade Online, you will find:
- Weekly Specials
- Our Thanks To Our Customer Sale
- Deli Specials
~~ Veggie Platters
~~ Cheese Platters
- Beer and Wine Specials
- Holiday Suggestions
- Beer and Wine
- Online Ordering
- E-mail List Only Coupon and Link To Regular Online Coupons
- Ducane Gas Grills
- 3 Holiday Main Menu Recipes For You From Haverhill Beef
~~ Pork Medallions with Port and Dried Cranberry Sauce
~~ Roast Leg of Lamb with Rosemary
~~ Baked Ham with Brown Sugar Glaze
- Cooking Tip From Haverhill Beef
~~ The Art of Roast Lamb
- Link To Recipes From Past Issues Of This Newsletter
- Deli Platters
- Did You Know We Carry?
- Important Food Safety Reminder
- Courtesy Card
- Map To Haverhill Beef
- Tell A Friend
This Week's Haverhill Beef's
Specials can be seen on our web site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THIS WEEK'S SPECIALS **
Sale Prices are effective through
12/04/01.
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve Bottom Round
Roast: $2.09 lb.
- Chairman's Reserve Back Rump
Roast: $2.19 lb.
- Chairman's Reserve Eye Round
Roast: $2.59 lb.
You can find more information
about Chairman's Reserve by clicking below:
http://www.haverhillbeef.com/chairmansreservebeef.html
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OUR THANKS TO OUR CUSTOMER SALE:
- Boneless Skinless Chicken Breasts:
$1.59 lb.
~~ Plain Or Choose One Our Great
Marinades
- Lemon Pepper
- Oriental
- Teriyaki
- Sesame Ginger
- South of The Border
- Honey Mustard
- Jamaican Jerk
- Garlic and Herb
- Jamaican Jerk
- Texas BBQ
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DELI SPECIALS INCLUDE:
- Veggie Platters - Broccoli,
Carrots, Cauliflower, Celery and Dip
~~ Large: $24.99
~~ Small: $14.99
- Cheese Platters - Cheddar,
Roasted Garlic, Jalapeno, Horseradish and Pepperoni
~~ Large: $29.99
~~ Small: $17.99
- We are also taking Orders for:
~~ Mashed Potatoes
~~ Butternut Squash
~~ Turkey Gravy
~~ Glazed Carrots
~~ Turkey Stuffing
Haverhill Beef has various size
Deli Platters to fit your needs. All of our Deli Platters are
made fresh to order for guaranteed satisfaction.
For more Deli Platters, please
click:
www.haverhillbeef.com/deliplatters.html
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BEER AND WINE SPECIALS INCLUDE:
- Vendage White Zinfandel
~~ 750 ml: 3 for $10.00
~~ 1.5 lt.: 2 for $10.00
- Miller Lite
~~ 18 pack 12 oz. Cans: $9.99 plus deposit
- Coors Light
~~ 18 pack 12 oz. Cans: $9.99 plus deposit
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** HOLIDAY SUGGESTIONS **
Haverhill Beef carries:
~~ Farm Fresh Turkeys
~~ Holiday Roasts
~~ Prime Ribs
~~ Tenderloins
~~ Lamb Legs
~~ Cheese Trays
~~ Deli Platters
Do you need an idea for your
holiday main meal? Our web site has Holiday Suggestions (cooking
basics) that you can use to make your holiday meal with family
and friends a great success.
Click: www.haverhillbeef.com/holidaysuggestions.html
to visit our Holiday Suggestion page.
Cooking a Turkey for the Holidays?
Check out some of our Turkey Recipes:
~~ Apricot-Glazed Turkey with
Roasted Onion and Shallot Gravy
Click: www.haverhillbeef.com/RPapricotturkey.html
~~ Homestyle Turkey
Click: www.haverhillbeef.com/RPhomestyleturkey.html
~~ Maple Roast Turkey and Gravy
Click: www.haverhillbeef.com/RPmapleroastturkey.html
~~ Roast Turkey with Maple Herb
Butter and Gravy
Click: www.haverhillbeef.com/RPmapleherbturkey.html
~~ Rosemary Roasted Turkey
Click: www.haverhillbeef.com/RProsemaryturkey.html
~~ Tangerine-Glazed Turkey with
Awesome Sausage, Apple and Dried Cranberry Stuffing
Click: www.haverhillbeef.com/RPtangglazeturkey.html
We are now taking orders. Stop
by our store; call us at 1-978-374-4795 or visit our web site
today!
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** BEER AND WINE **
Do you have a special Wine or
Beer that you like to drink? Please let us know what you would
like to have us carry.
Please e-mail us at: info@haverhillbeef.com
or stop by the Store with your suggestions.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** E-MAIL LIST ONLY COUPON and
LINK TO REGULAR ONLINE COUPONS **
~~~~~~~~Clip Coupon Here~~~~~~~~
Save! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
This coupon cannot be
combined with any other offer.
Coupon expires: 12/04/01
~~~~~~~~Clip Coupon Here~~~~~~~~
To use the coupon above:
"Print" this e-mail message; and clip the coupon portion,
then bring the coupon with you on your next visit to Haverhill
Beef.
It's that simple to SAVE!
Visit our web site: www.haverhillbeef.com/coupon.html
and see our regular online coupons.
Current on site coupons include:
- BEEFSTER CLUB PACK (expires
12/31/01)
- STEAK LOVERS PACK (expires
12/31/01)
~~ Great Menu Planner
- November 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 11/30/01)
- December 2001 $2.00 OFF ANY
PURCHASE OVER $20.00 (expires 12/31/01)
Please print and cut coupons
and bring them with you on your next visit to Haverhill Beef.
Coupon Disclaimer: A coupon cannot
be combined with any other offer. All savings are based on regular
retail prices. Not responsible for typographical errors. Prices
subject to change without notice.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DUCANE GAS GRILLS **
"Buy Your Last Grill First"
If you need a new grill or if
you are looking to upgrade, please check out our Ducane Gas Grill
section of our web site by clicking: www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** 3 HOLIDAY MAIN MENU RECIPES
FOR YOU FROM HAVERHILL BEEF **
Pork Medallions with Port and
Dried Cranberry Sauce
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
Makes 4 servings
Ingredients:
1/2 cup dried cranberries
1 cup water
1 teaspoon vegetable oil
1 pound pork medallions
salt and pepper to taste
2 tablespoons minced shallots
1/2 cup tawny port wine
1/4 cup distilled white vinegar
1 cup chicken broth
1/2 teaspoon dried thyme
1 teaspoon cornstarch
1 tablespoon water
Directions:
1. Place cranberries in a small saucepan over medium low heat.
Add water and stir together. Bring to a simmer and let simmer
for 3 minutes. Drain, reserving both cranberries and cooking
liquid. Set aside.
2. In a large skillet, heat oil over medium heat. Season pork
medallions with salt and pepper and add to skillet. Sauté
on both sides until browned and no longer pink inside, about
3 minutes per side. Transfer to a platter, cover loosely and
keep warm. Do not wash skillet.
3. Add chopped shallot to skillet and sauté, stirring,
for 30 seconds. Pour in port and vinegar and bring to a boil,
stirring to scrape up any brown bits on the bottom of the skillet.
Boil until liquid is reduced by half, 3 to 5 minutes. Add chicken
stock, thyme and reserved cranberry liquid; boil all together
until reduced by half, 5 to 7 minutes.
4. In a small bowl dissolve cornstarch in 1 tablespoon water
and mix together. Whisk mixture into saucepan and let simmer,
stirring, until sauce is slightly thickened and glossy. Stir
in reserved cranberries and season with salt and pepper to taste.
Spoon sauce over pork and serve.
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Roast Leg of Lamb with Rosemary
Prep Time: 15 Minutes
Cook Time: 1 Hour 20 Minutes
Ready in: 2 Hours 35 Minutes
Makes 6 to 8 servings
Ingredients:
1/4 cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt
Directions:
1. In a small bowl, combine the honey, mustard, rosemary, ground
black pepper, lemon zest and garlic. Mix well and apply to the
lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a
roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230
degrees C) for 20 minutes, then reduce heat to 400 degrees F
(200 degrees C) and roast for 55 to 60 more minutes for medium
rare.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Baked Ham with Brown Sugar Glaze
Prep Time: 15 Minutes
Cook Time: 2 Hours 15 Minutes
Ready in: 2 Hours 40 Minutes
Makes 10 to 12 servings
Ingredients:
7 pounds whole smoked ham
whole cloves (optional)
1 cup packed brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon ground mustard
5 maraschino cherries (optional)
5 slices orange (optional)
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Place ham, fat side up, on
rack in shallow roasting pan. Insert meat thermometer so tip
is in thickest part of ham and does not touch bone or rest in
fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer
reads 135 degrees (13 to 17 minutes per pound).
3. About 20 minutes before ham
is done, remove from oven. Pour drippings from pan. Remove any
skin from ham. Cut uniform diamond shapes on fat surface of ham.
Insert clove into each diamond. Stir together brown sugar, vinegar
and mustard; pat or brush on ham. Bake uncovered 20 minutes longer.
4. Cover ham and let stand about 10 minutes or until thermometer
reads 140 degrees. Garnish with orange slices and cherries.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** COOKING TIP FROM HAVERHILL
BEEF **
The Art of Roast Lamb . . .
Roast lamb is a magnificent thing.
The complex flavor is bold yet delicate, the texture is a study
in contrasts between the crisp, flavorful exterior and the tender,
juicy interior, and the heady aroma brings a tear of joy to the
eye and a bit of drool to the chin. A roast this perfect is within
your grasp - in fact, it's amazingly easy, and we'll tell you
just how to do it!
Choosing the Right Cut
Roasting is a "dry heat" cooking method, meaning that
you do not add any liquid to the meat as you cook it. Dry heat
is best for cuts of meat that are naturally tender. In the case
of lamb, these cuts include the leg and the rack. When you see
a picture of a rack of lamb, there are usually several individual
bones protruding from it. This fancy style of preparation is
known as a "Frenched" rack of lamb, and the look is
accomplished by trimming the fat and meat from between the ribs
and scraping the bones clean; your butcher ought to be able to
do this for you at your request. You can save the meat trimmings
to make soup later on.
Splendidly Seasoned
Lamb is flavorful enough on its own that it doesn't need a great
deal of complicated spicing or marinating to accent the flavor.
Conversely, lamb's flavor is robust enough that it pairs beautifully
with any number of boldly flavored seasonings. Some additions
that complement lamb wonderfully are rosemary, oregano, marjoram,
thyme, lemon zest, cumin, coriander, mint and garlic (although
not necessarily all at once!). Before seasoning the lamb, trim
some of the excess fat if you like, in addition to any silver
skin. Chop up your herbs and seasonings of choice and rub the
mixture evenly over the surface of the meat. Wrap the coated
meat tightly in plastic wrap and refrigerate it overnight for
the best flavor. Another popular way to season a roast is to
make small incisions in the surface of the meat and push slivers
of garlic and sprigs of herbs into the slits. You can do this
right before you roasting, or do it a day ahead of time for a
more intense flavor. Season the lamb however you like, but remember
one important thing: Never, ever salt it until just before cooking!
Salt will leach the moisture out of the meat, leaving you with
a bone-dry roast.
Roasted to Perfection
Before roasting your lamb, remove it from the refrigerator and
allow it to sit for 30 minutes or so. A piece of meat at room
temperature will roast more evenly. It's always better to use
a roasting rack to ensure even browning and heat circulation,
so use one if you've got it, and buy one if you don't. The amount
of fat that your piece of lamb has surrounding the outside and
marbled through the middle will determine the cooking time and
temperature you use. For a lean piece of meat, you'll want to
put it in a blazing hot (450 degrees F/230 degrees C) oven for
the first 15 minutes or so, and then turn the temperature down
to 350 degrees F (175 degrees C) to continue roasting. Using
this method, the meat will take about 25 minutes per pound to
reach medium rare. Using a hot oven in this manner will allow
leaner cuts of meat to get nicely browned on the outside before
they become overcooked and dry in the middle.
Fattier pieces of meat, on the
other hand, are better when roasted at a lower temperature (325
degrees F/160 degrees C) for a longer period of time, allowing
the fat to slowly melt and bathe the tender roast in its own
juices. Meat cooked with this method will take about 30 minutes
per pound to reach medium rare. The most accurate way to determine
doneness is with a meat thermometer: 110 degrees F (42 degrees
C) is rare, 120 degrees F (58 degrees C) is medium-rare, and
145 degrees F (68 degrees C) is medium-well. We don't recommend
that you cook your lamb beyond this temperature, or it will become
dried-out and tough.
Rest Your Roast!
Once your roast is within 40 degrees F (5 degrees C) of its ideal
doneness, remove it from the oven and allow it to rest for 15
or 20 minutes with a tent of foil placed very loosely over it.
As the meat rests, the internal temperature will increase by
a several degrees, the muscle fibers will relax, and the juice
that has come to the surface of the meat during cooking will
begin to return to the center. A well-rested piece of meat will
be more tender, and will retain its juices better when you slice
it.
NOTE: NEVER, NEVER LET YOUR CHILDREN
COOK OR GRILL UNSUPERVISED!
HAVE A QUESTION? e-mail us at:
clubmarinadeonline@haverhillbeef.com
If you need a new grill or if
you are looking to upgrade, please check out
our Ducane Gas Grill section of our web site by clicking:
www.haverhillbeef.com/ducanegasgrills.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** LINK TO RECIPES FROM PAST
ISSUES OF THIS NEWSLETTER **
All of the recipes that we have
featured in past online newsletters are on our web site. You
can see them by clicking below:
www.haverhillbeef.com/recipes.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DELI PLATTERS **
Haverhill Beef has various size
Deli Platters to fit every occasion. All of
our Deli Platters are made fresh to order for guaranteed satisfaction.
You can either call us at 978-374-4795
or place your order online at:
www.haverhillbeef.com/orderformdeliplatters.html Please allow
24 hours
advance notice.
Haverhill Beef Deli Platters:
- RIVERSIDE FEAST: Will Feed
30 to 35 People $79.99
- BRADFORD BANQUET: Will Feed
24 to 30 People $64.99
- AYERS VILLAGE: Will Feed 20
to 25 People $49.99
- ROCKS VILLAGE: Will Feed 12
to 18 People $36.99
- ROSEMONT CAROUSEL: Will Feed
12 to 14 People $25.99
- We make Cheese Platters too!
To visit our Deli Platter page,
please click:
www.haverhillbeef.com/deliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** DID YOU KNOW WE CARRY? **
~~ Hans Kissle Salads
~~ Biggart's Real Italian Slush
~~ Gourmet Steak and Meat Sauces
~~ Frozen Foods
~~ Small Groceries
~~ Hood Milk Products
Be sure to check out our Produce
Department for:
~~ Lettuce
~~ Cucumbers
~~ Peppers
~~ Potatoes
~~ Onions
~~ and more!
Gift Certificates Are Also Available!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** IMPORTANT FOOD SAFETY REMINDER
**
All cooking temperatures and
times indicated on our web site and this
newsletter are suggestions only. Cooking temperatures and times
may vary for your oven, broiler, stove top or grill. Please use
an appropriate meat thermometer for accuracy.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** COURTESY CARD **
You may use a check to make your
purchase at Haverhill Beef. We will though need a Courtesy Card
Application completely filled out and brought back to the store.
For more details and a Courtesy
Card Application, please click:
www.haverhillbeef.com/courtesycard.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** MAP TO HAVERHILL BEEF **
Click: www.haverhillbeef.com/map.html
to get a map to our store.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** TELL A FRIEND ABOUT THE HAVERHILL
BEEF WEB SITE **
Haverhill Beef has an easy-to-use
"TELL A FRIEND" form on its web site.
If you have enjoyed the ease
of ordering online; or maybe found a cooking suggestion that
has been helpful; or maybe just like to visit to see what new
products Haverhill Beef is offering.... maybe a friend of yours
would too!
The form will send your friend
the Haverhill Beef web address; along with a short message that
you can personalize.
Just click: www.haverhillbeef.com/tellafriend.html
to go to the form.
Its fast... its simple...
As with any information you send
via our web site, it is NEVER sold or
released to other companies or individuals.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** ONLINE ORDERING **
You can place your order online.
Your order will be ready for you to pick up at our store at your
designated time and date. Please allow 2 hours for your order
to be processed.
Prices on our web site order
forms do not reflect the sale prices shown above.
Sale prices will be marked at
the store.
To go to our Regular Retail Online
Order Form,
Click: www.haverhillbeef.com/orderform.html
Freezer Package Orders:
Click: www.haverhillbeef.com/orderformfreezerpackages.html
Deli Platter Orders:
Click: www.haverhillbeef.com/orderformdeliplatters.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** PRIVACY POLICY **
Haverhill Beef is looking forward
to serving your needs. Haverhill Beef maintains a strict Privacy
Policy. All e-mail information received by us will be kept confidential.
Your e-mail information will not be sold or released to other
companies or individuals. To learn more about our Privacy Policy,
please click: www.haverhillbeef.com/privacypolicy.html
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** INFORMATION AND PRICING DISCLAIMER
**
Haverhill Beef tries to be as
accurate as possible with the information and prices you received
via our Club Marinade Online List; though we cannot be responsible
for any typographical errors.
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** THANK YOU **
Thank you again for participating
on our Club Marinade Online List. We also hope you will enjoy
our web site: www.haverhillbeef.com. Please take a few minutes
to explore it. You can find recipes, coupons, contests and more!!!
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com
To Unsubscribe, send an e-mail
message to: clubmarinade@haverhillbeef.com
NOTE: Removal from list may take up to 7 business days.
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