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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 25: June 24, 2003
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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 the finest quality and freshest
possible products available. To charge only the fairest price
possible with the personal service the customer deserves."
>> Greater Haverhill's #1 Butcher Shop <<
>> 2000, 2001, 2002 <<
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** REGULAR HOURS **
Monday Through Friday: 9 a.m. to 6 p.m.
Saturday: 8 a.m. to 5 p.m.
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** E-MAIL LIST ONLY COUPON **
~~~~~~~Clip Coupon Here~~~~~~~
Save ! Save! Save!
$2.00 OFF ANY
PURCHASE OVER $15.00
WITH THIS COUPON
Coupon Expires: 7/1/03
This coupon cannot be
combined with any other offer.
~~~~~~~Clip Coupon Here~~~~~~~
To use the coupon above:
1.) Open the e-mail message - (VERY IMPORTANT: Don't just view
it in the preview mode).
2.) Select on your printer options: "Print PAGE 1 ONLY".
3.) Click print then clip the coupon portion; and bring the coupon
with you on your next visit to Haverhill Beef. (NOTE: If you
DO NOT select "Print PAGE 1 ONLY", the entire newsletter
will print.)
It's that simple to SAVE!
As always, if you have a suggestion for our weekly newsletter,
please e-mail us at: Clubmarinade2@HaverhillBeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Grilled T-Bone Steaks with Honey-Orange Glaze
~~ Molasses And Honey Country Style Pork Ribs
~~ Italian-Style Chicken Kabobs
- Easy Cooking Steps For Premium Beef Oven Roasts From Chairman
Reserve's Certified Premium Beef:
~~ Tenderloin Roast
~~ Standing Rib Roast
~~ Rib Eye Roast
- Winery Review
~~ Rancho Zabaco Winery
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 7/1/03.
This Week's Haverhill Beef's Specials can be seen on our web
site by clicking below:
www.haverhillbeef.com/thisweeksspecials.html
WEEKLY SPECIALS INCLUDE:
- Chairman's Reserve London Broil Steak: $2.19 lb.
- Chairman's Reserve Broil B Que Steak: $2.19 lb..
- Chairman's Reserve T Bone Steaks: $7.99 lb.
- Fresh Ground Beef: $1.99 lb.
~~ 85% Lean
- Boneless Chinese Ribs: $1.99 lb.
- All Split Fresh Chicken Wings: $1.69 lb.
~~ Plain
~~ Marinated
- Land O Lakes American Cheese: $2.99 lb.
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
- Don't forget to check out our Produce and Deli Products
on your next visit to Haverhill Beef!
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ MAUREEN'S DELIGHT: $89.99
Includes:
~~ 3 lbs Marinated Sirloin Tips
~~ 3 lbs Boneless New York Sirloin
~~ 4 lbs Boneless Rib Eye Steak
~~ 3 lbs Boneless Pork Chops
~~ 4 lbs Boneless Chicken Breast
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#MAUREENSDELIGHTS
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BEER AND WINE SPECIALS INCLUDE:
- Rancho Zabaco Winery: 750ml Bottles
~~ Dancing Bull Zinfandel: $9.99
~~ Sauvignon Blanc: $9.99
---> Read about Rancho Zabaco Winery below in our Winery Review
Section.
- Miller Lite Beer
~~ 24 pack 12 oz. Cans: $14.99 plus deposit
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Grilled T-Bone Steaks with Honey-Orange Glaze
Prep Time: 5 Minutes
Cook Time: 10 to 14 Minutes
Ready In: 15 to 19 Minutes
Makes 4 servings
Ingredients:
4 T Bone Steaks cut about 1 inch thick
Honey-Orange Glaze:
1/2 cup crushed oranges
1/4 cup orange juice
1/2 cup of honey
1/2 tsp. dried thyme
1/2 tsp. rosemary
Directions:
1. Pre-heat grill to medium heat.
2. In a medium mixing bowl, combine thoroughly the crushed oranges,
orange juice, honey, thyme and rosemary until well blended. Set
aside.
3. Placed steaks on heated grill grid and grill, uncovered, 14
to 16 minutes until steaks are medium rare to medium doneness,
turning occasionally with tongs and basting with honey-orange
glaze.
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Molasses And Honey Country Style Pork Ribs
Prep Time: 10 Minutes
Cook Time: 1 Hour and 30 Minutes
Ready In: 1 Hour and 40 Minutes
Makes 6 servings
Ingredients:
4 pounds country style pork ribs
1/3 cup lemon juice
1 tablespoon flour
1/2 cup molasses
1/2 cup honey
1/3 cup soy sauce
1/4 cup ground mustard
3 tablespoons Worcestershire sauce
4 drops hot pepper sauce (optional)
1/2 tsp. rosemary
Directions:
1. Pre-heat oven to 350 degrees F.
2. In a medium sized mixing bowl, combine thoroughly the lemon
juice, flour, molasses, honey, soy sauce, mustard, Worcestershire
sauce, hot pepper sauce (optional) and rosemary until well blended.
Set aside.
3. Place the country style pork ribs in a large shallow baking
dish and pour the mixture above pour over ribs, turning to coat.
4. Place a cover on the baking dish with the coated country style
pork ribs inside into the pre-heated oven and roast for 1 hour;
then uncover and roast for another 30 minutes, until ribs are
tender.
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Italian-Style Chicken Kabobs
Prep Time: 10 Minutes
Cook Time: about 15 to 18 Minutes
Ready In: about 1 Hour and 28 Minutes INCLUDING marinating time
in the refrigerator.
Makes 4 to 6 servings
Ingredients:
2 lbs. boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 tsp. minced fresh basil
2 clove garlic, minced
2 tablespoon olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers
Directions:
1. Cut the onions, zucchinis, red bell peppers and yellow bells
pepper into chunks. Set aside.
2. Cut the boneless and skinless chicken breast into chunks.
Set aside.
3. In a mixing bowl, slowly mix the all ingredients EXCEPT the
chicken breasts and cherry tomatoes until well blended.
4. Add the chucks of chicken breasts and the cherry tomatoes
and place into the refrigerator for 1 hour (toss occasionally
while in the refrigerator).
5. Pre-heat grill to medium heat.
6. Thread the skewers with the chicken chucks alternating with
the onions, zucchini, peppers and cherry tomatoes. NOTE: Discard
the marinade.
7. Place the threaded skewers on the pre-heated grill grid and
cook for about 15 to 18 minutes, or until the chicken is done
and vegetables are tender-crisp, turning frequently.
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** EASY COOKING STEPS FOR PREMIUM BEEF OVEN ROASTS FROM CHAIRMAN'S
RESERVE CERTIFIED PREMIUM BEEF **
On the grill, in the oven, or part of your favorite recipe...
you'll find Chairman's Reserve Certified Premium Beef turns your
recipes into mouth-watering, dining delights your family will
truly enjoy!
PREMIUM BEEF OVEN ROASTS:
TENDERLOIN ROAST:
1. Heat oven to 425 degrees F. Place roast, fat side up, on rack
in shallow roasting pan. Insert oven proof meat thermometer in
thickest part of roast. Do not add water or cover.
2. Roast according to chart below. Remove when meat thermometer
registers 135 degrees F for medium rare, 150 degrees F for medium.
Let the roast stand 15 minutes. (Temperature will continue to
rise 10 degrees F to reach desired doneness and roast will be
easier to carve.)
BEEF ROAST CUT WEIGHT TOTAL COOKING TIME
Tenderloin Roast 2 to 3 lbs. Medium rare: 35 to 40 min.
(center cut) Medium: 45 to 50 min.
4 to 5 lbs Medium rare: 50 to 60 min.
(whole) Medium: 60 to 70 min.
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STANDING RIB ROAST:
1. Heat oven to 350 degrees F. Place roast, fat side up, in shallow
roasting pan, Insert ovenproof meat thermometer so tip is centered
in thickest part, not resting in fat or touching bone. Do not
add water or cover.
2. Roast according to chart below. Remove when meat thermometer
registers 135 degrees F for medium rare, 150 degrees F for medium.
Let the roast stand 15 minutes. (Temperature will continue to
rise 10 degrees F to reach desired doneness and roast will be
easier to carve.)
BEEF ROAST CUT WEIGHT TOTAL COOKING TIME
Standing Rib Roast 4 to 6 lbs. Medium rare: 1-3/4 to 2-1/4 hrs.
chine bone removed (2 ribs) Medium: 2-1/4 to 2-3/4 hrs.
6 to 8 lbs. Medium rare: 2-1/4 to 2-1/2 hrs.
(2 to 4 ribs) Medium: 2-3/4 to 3 hrs.
8 to 10 lbs. Medium. rare: 2-1/2 to 3 hrs.
(4 to 5 ribs) Medium: 3 to 3-1/2 hrs.
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RIB EYE ROAST:
1. Heat oven to 350 degrees F. Place roast, fat side up, in shallow
roasting pan, Insert ovenproof meat thermometer in thickest part
of roast, not resting in fat. Do not add water or cover.
2. Roast according to chart below. Remove when meat thermometer
registers 135 degrees F for medium rare, 150 degrees F for medium.
Let the roast stand 15 minutes. (Temperature will continue to
rise 10 degrees F to reach desired doneness and roast will be
easier to carve.)
BEEF ROAST CUT WEIGHT TOTAL COOKING TIME
Rib Eye Roast 3 to 4 lbs. Medium rare: 1-1/2 to 1-3/4 hrs.
small end Medium: 1-3/4 to 2 hrs.
4 to 6 lbs. Medium rare: 1-3/4 to 2 hrs.
Medium: 2 to 2-1/2 hrs.
6 to 8 lbs. Medium rare: 2 to 2-1/4 hrs.
Medium: 2-1/2 to 2-3/4 hrs.
Rib Eye Roast 3 to 4 lbs. Medium rare: 1-3/4 to 2-1/4 hrs.
large end Medium: 2 to 2-1/2 hrs.
4 to 6 lbs. Medium rare: 2 to 2-1/2 hrs.
Medium: 2-112 to 3 hrs.
6 to 8 lbs. Medium rare: 2-1/4 to 2-1/2 hrs.
Medium 2-1/2 to 3 hrs.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** WINE REVIEW FROM HAVERHILL BEEF **
Rancho Zabaco Winery . . . .
Rancho Zabaco was named for one of the original Mexican land
grants in Northern Sonoma, the Tzabaco Rancho. In those days,
California was a colorful mixture of missions, haciendas and
ranches, frequented by fast-riding Spanish cowboys, vaqueros.
It's an area known today as the Dry Creek Valley "Zin Zone"
because of the remarkable climate. Zinfandel grapes need a long,
warm and steady growing season to achieve full potential on the
vine. The Dry Creek Valley, where much of our fruit is harvested,
offers just that—year in and year out.
Rancho Zabaco Dancing Bull Zinfandel:
TASTE PROFILE: The wine is immediately approachable with lively
raspberry and black cherry fruit. Dancing Bull Zinfandel has
hints of black pepper and soft, supple tannins. An extremely
versatile and approachable wine, it that pairs well with marinara
sauce, grilled chicken or barbecue beef. With its bright, vibrant
fruit flavors and zesty personality, this wine can go with just
about any dish!
WINEMAKING NOTES: A majority of the Zinfandel grapes for the
2001 Dancing Bull Zinfandel come from the up and coming Lodi
region. Lodi offers the ideal climate for producing ripe, full
flavored Zinfandels, which benefit from the distinctive Bay and
Delta breezes that cool the region’s afternoons. This climate
creates ripe, forward fruit, and soft tannins. The grapes were
destemmed, but not crushed to preserve fruit and limit harsh
tannins. Partially cold-soaking the grapes gave the wine its
brilliant color. The wine was then transferred to stainless steel
fermentation tanks. During the two to three-day fermentation
period, temperatures were kept at 88°- 95°F and the must
was circulated frequently in order to keep the cap cool and moist.
Rancho Zabaco feels this process accentuates the wonderful, zesty
character of the Zinfandel grape. Almost all of the juice underwent
malolactic fermentation to soften the acids. After settling,
the wine was racked into a combination of used French and American
oak barrels and aged for an average of 4 months, which provided
mellowness and depth.
Rancho Zabaco Sauvignon Blanc:
TASTE PROFILE: Rancho Zabaco's Sauvignon Blanc wine shows the
great varietal character of a cool-climate Sauvignon Blanc. Citrus
flavors and hints of grass balance aromas of rich guava, mango,
and fig. The mouth is full of fresh fruit enhanced by integrated
acidity and a rich oiliness around the edges. Racy and distinctive,
this wine matches up well with herbed goat cheese, chicken with
tarragon, and sushi.
WINEMAKING NOTES: The grapes selected for this wine were not
crushed or destemmed, but proceeded as whole clusters in our
membrane press using very minimal pressure. The must was then
chilled to allow most of the solids to cold-settle. Then the
clear juice was racked off into tanks. Approximately two thirds
of the blend was fermented at cool temperatures in stainless
steel to extract the most subtle and complex characteristics
of the Sauvignon Blanc grapes. The remaining one third of the
blend was barrel fermented in predominately French oak at cool
temperatures, adding a toasty oak undertone to the wine. The
wine did not go through malolactic fermentation, retaining all
the classic Sauvignon Blanc varietal character. It was lightly
fined and filtered prior to bottling.
NOTE: NEVER, NEVER DRINK AND DRIVE! Please always drink alcohol
responsibly.
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** LINKS TO THE HAVERHILL BEEF WEB SITE **
Please take a few minutes and explore our web site. . . .
Main Page: www.haverhillbeef.com
This Week's Specials: www.haverhillbeef.com/thisweeksspecials.html
Beef: www.haverhillbeef.com/beef.html
Pork: www.haverhillbeef.com/pork.html
Poultry: www.haverhillbeef.com/poultry.html
Club Marinade: http://www.haverhillbeef.com/clubmarinade.html
Deli Platters: http://www.haverhillbeef.com/deliplatters.html
Freezer Packages: www.haverhillbeef.com/freezerpackages.html
Recipes: www.haverhillbeef.com/recipes.html
Coupons: www.haverhillbeef.com/coupon.html
Online Ordering - Pick-up At Store:
- Regular Retail: www.haverhillbeef.com/orderform.html
- Freezer Packages: www.haverhillbeef.com/orderformfreezerpackages.html
- Deli Platters: www.haverhillbeef.com/orderformdeliplatters.html
Cooking Instructions: www.haverhillbeef.com/cookinginstructions.html
Holiday Suggestions: www.haverhillbeef.com/holidaysuggestions.html
Past Newsletters: www.haverhillbeef.com/online.html
Map and Directions: www.haverhillbeef.com/map.html
Contact Us: www.haverhillbeef.com/contact.html
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** 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
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** 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.
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** THANK YOU **
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Haverhill Beef Company
117 Merrimack Street
Haverhill, MA 01830
1-978-374-4795
Visit us at: www.haverhillbeef.com/
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