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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 38: September 23, 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: 9/30/03
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
~~ Herb Roasted Eye Of The Round
~~ Apricot-Ginger Glazed Pork Roast
~~ Fiesta Chicken Skillet
- Cooking Tips
~~ Roasting Whole Chicken
~~ Stew Meat
- Winery Review
~~ Deakin Estate Vineyards
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 9/30/03.
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 Pork Tenderloin: $3.99 lb.
- Chairman's Reserve Boneless Club Sirloin Steak: $10.59 lb.
- Fresh Ready To Cook Meatloaf: $1.99 lb.
- Old Fashion New England Grey Corned beef: $2.89 lb.
~~ Just The Leanest Piece Of The Brisket
- Roasting Chickens: $0.99 lb
- Jordans Roast Beef: $4.99 lb.
- Provolone 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:
- Sam Adams Beer - 6 pack, 12 ounce bottles: $6.99 plus deposit
~~ All Varieties
~~ OctoberFest Is Now In
- Deakin Estate Vineyards - 750ml Bottle: $7.99 - OR - 2 bottle
for $14.00
~~ Merlot
~~ Shiraz
~~ Chardonnay
~~ Cabernet Sauvignon
----> Read about the Deakin Estate Vineyards below in our
Winery Review Section.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Herb Roasted Eye Of The Round
Prep Time: 5 Minutes
Cook Time: about 1 Hour and 30 Minutes
Ready In: about 2 Hours With standing time
Makes 4 servings
Ingredients
2 lb. eye round roast
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/8 teaspoon pepper
Directions:
1. Pre-heat oven to 325°F.
2. Combine the salt, basil, oregano, rosemary and thyme and pepper
in a small bowl then press the mixture onto eye round roast.
3. Place the eye round roast on rack in shallow roasting pan.
Insert ovenproof meat thermometer so tip is centered in thickest
part of beef. Do not add water or cover; then roast for about
1-1/2 hours for medium rare doneness.
5. Remove eye round roast when meat thermometer registers 135°F.
Transfer to board; tent with foil. Let stand 15 to 20 minutes.
(Temperature will continue to rise about 10°F to reach 145°F
for medium rare.)
5. Carve the roast and serve.
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Apricot-Ginger Glazed Pork Roast
Prep Time: 5 Minutes
Cook Time: 50 Minutes
Ready in: about 1 Hour WITH standing time
Makes 4 to 6 servings
Ingredients:
2 lb. boneless pork roast
Basting Glaze:
1 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon thyme
1/2 teaspoon dry mustard
Directions:
1. Pre-heat oven to 350 degree F.
2. Place the boneless pork roast in a shallow pan in the oven
for 20 minutes.
4. Meanwhile, stir together remaining ingredients for basting
glaze. Continue to roast pork for 30 minutes more, basting occasionally
with glaze, until meat thermometer reaches 155-160 degrees F.
Let roast stand 10 minutes
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Fiesta Chicken Skillet
Prep Time: 10 Minutes
Cook Time: about 8 Minutes
Ready in: 18 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. boneless and skinless chick breasts
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
2 tablespoons olive oil, divided
2 scallions, chopped
1 teaspoon rosemary
1 garlic clove, minced
1 can (4 ounces) chopped mild green chilies
1 can (19 ounces) black beans, rinsed and drained
1 cup hot cooked rice
Instructions:
1. Slice the chick breasts into 1/4 inch strips.
2. In medium-sized bowl, place the chicken breast strips then
add the chili powder, cumin, oregano, rosemary and 1 tablespoon
olive oil; then mix together well.
3 Cook the white rice according to page and set aside.
4. Pre-heat a large skillet to medium high heat then add the
remaining olive oil. Add the coated chicken breast strips and
stir-fry for 5 minutes; then add the scallions, garlic, chilies
and beans then stir-fry for 3 minutes longer until heated through.
5. Serve other the cooked rice.
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** COOKING TIP FROM HAVERHILL BEEF **
Roasting Whole Chicken. . .
QUESTION: How do I roast a whole chicken?
ANSWER: Roasting a chicken takes a little longer than some other
methods of cooking chicken, but it actually requires very little
preparation time -- it's mostly just a matter of patience in
waiting for the bird to finish roasting. Another merit of roast
chicken is that the leftovers just keep on giving. Roasting two
chickens is just as easy as roasting one chicken, and today's
roast chicken dinner is tomorrow's chicken enchiladas, chicken
soup, chicken salad, chicken fettuccine Alfredo or chicken sandwich.
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Stew Meat. . .
QUESTION: Could you tell me what "stew meat" is?
ANSWER: Traditionally, tough, inexpensive cuts of meat are used
to make stew. Meat cut from the chuck portion contains a lot
of connective tissue, particularly collagen. Collagen melts during
cooking, making the meat intensely flavorful. Stewing, or cooking
in liquid for several hours, makes this otherwise tough meat
tender, and adds all those wonderful flavors to the stew. You
can use more tender cuts of meat in a stew. However, more tender
cuts tend to not only be much more expensive, but also not as
flavorful.
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** WINERY REVIEW FROM HAVERHILL BEEF **
Deakin Estate Vineyard* . . . .
Deakin Estate vineyard is located at Red Cliffs, near Mildura
in the North-West of Victoria, Australia. The region has become
one of the most productive agricultural areas in Australia.
The Mildura region was established as an agricultural settlement
in the 1880s after Alfred Deakin, a former Prime Minister of
Australia, encouraged California's Chaffey Brothers to bring
their irrigation expertise to Mildura. The region subsequently
became one of the most productive agricultural areas in Australia
specializing in citrus, olives, almonds and grapes.
The Deakin Estate range and the premium Alfred range were named
in honor of this visionary, Alfred Deakin.
The Deakin Estate property was purchased in 1967 when vineyards
were planted. Initially, the grapes grown were picked and sold
as fruit. Wine production on the property did not begin until
1980 when a winery facility was built. Fruit quality and wine
production improved and in 1994 Deakin Estate the brand was launched
in the United Kingdom. A domestic launch followed with the release
of the next vintage.
Deakin Estate has grown from initially domestic distribution
only to a network that spans throughout Australia, Europe (Denmark,
Finland, Holland, Ireland, Switzerland, United Kingdom), Asia
(Hong Kong, Japan, Malaysia and Philippines), Canada, United
States and New Zealand.
A Few Of The Deakin Estate Wines At Haverhill Beef:
Deakin Estate Cabernet Sauvignon
Enticing aromas of blackcurrant and berries with a little toasty
oak. A full flavored wine with a palate that is rich with fruit
and some toasty oak. The wine has excellent length with soft
tannins.
Deakin Estate Shiraz
Aromas of ripe plum fruit flavors of plum and raspberry with
a touch of spice. A full flavored rich wine with good length
and soft tannins. This Shiraz would go well with steak, pizza
and anything spicy.
Deakin Estate Merlot
Typical of the variety, the Merlot shows soft, round flavors.
Appealing aromas of dark cherry with chocolate and vanillin/toasty
oak. Good depth of flavors of cherry and plum with soft lingering
tannins and subtle oak characters allowing the fruit to show
through. Enjoy with quail, risottos, pasta and pizza.
Deakin Estate Chardonnay
Fresh peach and melon aromas with a slightly nutty oak influence.
Full flavored palate with a fresh yet lingering finish. Great
accompaniment to chicken, seafood, risotto and salads.
*Source=www.deakinestate.com.au
PLEASE DO NOT DRINK AND DRIVE! 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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ClubMarinade2@haverhillbeef.com
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