Haverhill Beef's Club Marinade Online
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Volume 3, Issue 36: September 9, 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 and 2003 <<
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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: 9/16/03
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
~~ Slow Cook Beef Chuck Pot Roast
~~ Roasted Pork Tenderloin With Apricot Marinade
~~ Chicken Curry
- Cooking Tips
~~ Carving Beef
~~ Meat Thermometers
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/16/03.
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 Boneless Center Cut Pork Chops: $2.09
lb.
~~ Plain
~~ Seasoned
~~ Stuffed
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $1.99 lb.
~~ Plain
~~ Marinated
- Smoked Shoulders: $0.79 lb.
~~ Don't Forget The Cabbage And Carrots!
- Boneless Chuck Pot Roast: $2.59 lb.
~~ Plain Or Marinated
- Cooked Roast Beef: $4.99 lb.
- Swiss Cheese: $3.49 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
~~ BEEFSTER CLUB PACK: $51.99
Includes:
~~ 4 lbs Broil-B-Que Steak
~~ 3 lbs Marinated Steak Tips
~~ 2 lbs Natural Casing Hotdogs
~~ 1 doz Hotdog Rolls
~~ 2 lbs Boneless Chinese Spareribs
~~ 1 doz 4 oz Hamburg Patties
~~ 1 doz Hamburg Rolls
~~ 2 lbs Marinated Chicken
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#BEEFSTERCLUBPACK
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BEER AND WINE SPECIALS INCLUDE:
- Luna di Luna Wines: 750ml Bottle: $8.99
~~ Chardonnay/Pinot Grigio
~~ Pinot Bianco/Sauvignon
~~ Sangiovese/Merlot
~~ Merlot/Cabernet
- Jacob's Creek Wine: "Australia's Top Drop": $7.99
750ml Bottle
~~ Chardonnay
~~ Shiraz
~~ Merlot
~~ Cabernet Sauvignon
~~ Shiraz Cabernet
- Coors Light Beer
~~ 6 Pack, 12 Ounce Long Neck Bottles: $5.69 plus deposit
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Slow Cook Beef Chuck Pot Roast
Prep Time: 10 Minutes
Cook Time: : about 8 Hours and 30 Minutes
Ready in: about 8 Hours and 40 Minutes
Makes about 7 servings
Ingredients:
3 1/3 lb. boneless beef chuck pot roast
1 envelope (0.7 ounces) dry Italian dressing mix
2 large onions, each cut into eight wedges
2 cloves garlic, peeled
1 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon rosemary, dried
2 red bell peppers, cut into 1½-inch pieces
1/2 cup ready-to-serve beef broth
1 summer squash, cut into 1/4 inch thick slices
1 zucchini, cut into 1/4 inch thick slices
2 1/2 tablespoons cornstarch dissolved in 2 tablespoons water
salt to taste
pepper to taste
Directions:
1. Press dressing mix evenly onto all surfaces of beef pot roast.
Set aside.
2. Place onions and garlic in 5½ -quart slow cooker, then
put the pot roast on top.
3. Add bell peppers, thyme, oregano, rosemary and beef broth.
Cover and cook on low for 8 hours.
After 8 hours:
4. Add the summer squash and zucchini. Continue cooking, covered,
for 30 minutes or until pot roast is fork-tender.
5. Remove the pot roast and vegetables and place on carving
platter.
6. Strain the cooking liquid; skim fat.; then combine 2 cups
of the cooking liquid and cornstarch mixture in medium saucepan.
Bring to a boil, stirring constantly; cook and stir 1 minute
or until thickened.
7. Carve the pot roast into slices; place on plates.
8. Serve with the vegetables and the gravy; season with salt
and pepper, as desired.
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Roasted Pork Tenderloin With Apricot Marinade
Prep Time: 10 Minutes
Cook Time: 1 Hour
Ready in: about 3 Hours WITH marinating time
Makes 4 servings
Ingredients:
2 lbs. pork tenderloin
2 tablespoon olive oil
1 teaspoon black pepper
1/2 teaspoon salt
2 tablespoon apricot preserves
4 tablespoons brown mustard
2 teaspoons brown sugar
2 tablespoons vinegar
2 cloves of garlic, crushed
Directions:
1. Combine oil, black pepper, salt apricot preserves, brown mustard,
brown sugar, vinegar and garlic in a resealable plastic bag.
2. Add pork tenderloins and liberally coat the meat on all sides
with the mixture and marinate them for at least 2 hours (or up
to overnight) in the refrigerator.
After marinating time:
3. Preheat oven to 375 degrees F.
4. Remove from pork tenderloins from the marinade (discarding
remaining marinade) and place the pork tenderloins in a roasting
pan on rack.
5. Place the the roasting pan with pork tenderloins in the oven
and bake for 1 Hour or until a meat thermometer inserted reads
155-160 degrees F.
6 . Remove from the oven and let rest 10 minutes
7. Slice to serve.
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Chicken Curry
Prep Time: 5 Minutes
Cook Time: about 30 Minutes
Ready in: 35 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. boneless skinless chicken breast tenderloins
1 1/2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
2 tablespoons curry powder
1 tablespoon all-purpose flour
1/2 cup diced, peeled apple
1/4 cup chopped dried apricots
1/4 cup golden raisins
1 teaspoon rosemary
1 can (13 3/4 ounces) reduced-sodium chicken broth
salt to taste
ground pepper to taste
Directions:
1. Cut the chicken breast tenderloins into 1 1/2 inch pieces.
Set aside.
2. In large, non-stick skillet over medium-high heat, heat the
olive oil.
3. Add the chicken breast tenderloins; then sauté for
3 to 5 minutes until lightly browned on all sides.
4. Removed the sautéed chicken breast tenderloins and
set aside.
5. Reduce heat to medium-low; add onion and garlic to skillet.
Cook 3 to 5 minutes until the onion is translucent, stirring
often.
6. Stir in the curry powder, rosemary and flour until smooth;
return sauté chicken breast tenderloins to skillet; then
add the apple, apricot, and raisins.
7. Stir in the chicken broth; bring to a boil. Reduce heat to
low; cover and simmer about 20 minutes or until chicken is cooked
through.
8. To serve, season to taste with salt and pepper.
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** COOKING TIP FROM HAVERHILL BEEF **
Carving Beef . . .
QUESTION: Do you have any tips for carving a beef roast?
ANSWER: Carving is an important step to creating a great beef
eating experience. If you carve beef too quickly after cooking,
your steaks can be dry and your roasts tough and stringy. Letting
the beef stand for only a couple of minutes can make all the
difference. It gives the natural juices time to redistribute
and reduces moisture loss. So, how long do you wait? Follow these
guidelines:
Steaks - wait 1 to 2 minutes
Roasts - wait 10 to 15 minutes, keep covered .
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Meat Thermometers . . .
A meat thermometer takes the guesswork out of cooking. It measures
the internal temperature of cooked meat to assure that a safe
temperature has been reached. If you don't regularly use a meat
thermometer, get in to the habit of using one. A meat thermometer
can be used for all foods, not just meat.
What Type Should You Buy?
Oven-proof - Is inserted prior to roasting and left in for the
entire time.
Instant-read - Is not oven proof. Use it toward the end of the
recommended cooking time. Insert it long enough to get a temperature
reading, about 10 to 15 seconds, then remove it.
Make sure the thermometer you buy is designed for meat. There
are other types of thermometers, for example, candy thermometers.
Where to Place the Meat Thermometer?
Ground Beef - Place in the thickest area of ground beef dishes
such as meatloaf. The thermometer should be inserted sideways
in thin items such as hamburger patties.
Roasts and Steaks - Insert into the center of the thickest part,
away from bone, fat and gristle.
Casseroles - Insert into the thickest portion.
NOTE: When using a thermometer, do not let it touch the cooking
pan.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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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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