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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 44: November 4, 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: 11/11/03
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
- We Are Now Taking Orders For Thanksgiving Turkeys!
~~ Link to Turkey Order Form
- Haverhill Beef Wine Tasting
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ Broiled Chicken With Red Wine Sauce
~~ Broiled Seasoned Chicken Cutlets
~~ Broiled Lemon Basil Chicken Breasts
- Holiday Cooking Tip
~~ USDA Teaches Turkey Basics for Safe Holiday Cooking
- Turkey Recipes
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** THANKSGIVING TURKEY ORDERS **
- We Are Now Taking Orders For Thanksgiving Turkeys!
~~ Fresh Turkeys: $1.79 lb.
~~ Frozen Turkeys: $0.99 lb.
To order your Thanksgiving Day Turkey by telephone,
Call: (978) 374-4795
To order your Thanksgiving Day Turkey online,
Click: www.haverhillbeef.com/orderformturkey.html
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** HAVERHILL BEEF WINE TASTING **
Date: Friday, Nov. 7th
Time: 3:30 pm to 6:00 pm
Call us at 978-374-4795 or e-mail us: info1@haverhillbeef.com
for more details!
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 11/11/03.
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: $2.29 lb.
- Chairman's Reserve Shoulder Pot Roast: $2.29 lb.
- Chairman's Reserve Broil B Que Steak: $2.29 lb.
- Chairman's Reserve Fresh Pork Tenderloins: $3.49 lb.
- Roasting Chickens: $0.99 lb.
~~ 5 to 7 lb. Average
- Fresh Meatloaf - Ready To Cook: $2.29 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
~~ JOHN'S SPECIAL: $51.99
Includes:
~~ 3 lbs Country Style Spareribs
~~ 5 lbs Leg Quarters
~~ 3 lbs Marinated Chicken Breast
~~ 3 lbs Oriental Boneless Pork Tips
~~ 3 lbs Our Own Sausage
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#JOHNSSPECIAL
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BEER AND WINE SPECIALS INCLUDE:
- Deakin Estate Vineyards - 750ml Bottle: $7.99 - OR - 2 bottle
for $14.00
~~ Merlot
~~ Shiraz
~~ Chardonnay
~~ Cabernet Sauvignon
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Broiled Chicken With Red Wine Sauce
Prep Time: 10 Minutes
Cook Time: : 20 Minutes
Ready in: 30 Minutes
Makes 3 servings
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1/2 cup red wine
1/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons tomato paste
1 teaspoon rosemary
1 teaspoon thyme
1/4 teaspoon salt
1/8 teaspoon ground pepper
Directions:
1. Preheat broiler.
2. On the stovetop in small saucepan, bring the wine, orange
juice, brown sugar, tomato paste, rosemary and thyme salt and
pepper to a boil over medium-high heat.
3. Continue boiling, stirring occasionally, until mixture reduces
to 1/2 cup, about 5 minutes.
4. Remove from heat.
5. Place the chicken breasts on a broiling pan and broil them,
turning occasionally and basting with wine sauce, 20 minutes
or until meat thermometer inserted in thickest part of meat registers
180°F. Note: Do not baste during the last 5 minutes of broiling.
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Broiled Seasoned Chicken Cutlets
Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Makes 3 servings
Ingredients:
1 1/2 lbs boneless skinless chicken breasts cutlets (thin)
2 tablespoons balsamic vinegar
3 tablespoons olive oil, divided
2 cloves garlic, crushed in garlic press
1 teaspoon rosemary
1 teaspoon basil
salt to taste
crushed black pepper to taste
1 large red onion, cut into wedges
1/2 teaspoon fennel seeds
Directions:
1. Preheat broiler.
2. In small bowl, whisk together 2 tablespoons balsamic vinegar,
2 tablespoons olive oil, rosemary, basil and garlic until blended.
Set aside.
3. Season the chicken cutlets with the salt and pepper. Set aside.
4. In medium bowl, combine the onion, remaining 1 tablespoon
olive oil, fennel seeds and salt to taste and toss the chicken
cutlets until evenly coated.
5. Place the chicken cutlets on a broiling pan and broil them,
turning occasionally and basting frequently with balsamic mixture,
8 minutes or until cooked through. Note: Do not baste during
the last 5 minutes of broiling.
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Broiled Lemon-Basil Chicken Breasts
Prep Time: 5 Minutes
Cook Time: 15 Hours
Makes 3 servings
Ingredients:
1 1/2 lbs boneless skinless chicken breasts
1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
2 cloves garlic, finely chopped
1 teaspoon thyme
1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon ground pepper
Directions:
1. Preheat broiler.
2. In small bowl, whisk together the lemon juice, olive oil,
mustard, garlic, thyme, basil, salt and pepper until well blended.
3. Place the chicken breasts on a broiling pan and broil them,
turning occasionally and basting with lemon-basil mixture, 15
minutes or until meat thermometer inserted in center registers
170°F. Note: Do not baste during the last 5 minutes of broiling.
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** HOLIDAY COOKING TIP FROM HAVERHILL BEEF **
USDA Teaches Turkey Basics for Safe Holiday Cooking* . . . .
A large crowd to cook for, a big bird to roast, and to many
cooks in the kitchen can lead to foodborne illness from holiday
dining. But handling and cooking a turkey needn’t be an
illness waiting to happen.
"Following basic USDA recommendations will help ensure safe,
confident cooking and prevent foodborne illness for diners,"
says Susan Conley, director of Food Safety Education Staff for
the U.S. Department of Agriculture. "We get a lot of calls
to the USDA Meat & Poultry Hotline around the holidays because
people are preparing turkeys and other meats -- sometimes for
the first time. And often they’re preparing food for larger
numbers of folks, so we give them the basics."
A whole turkey is a large bird to handle; however, the basics
of thawing, handling, and roasting it to a safe temperature are
easy things to do.
Safe Thawing
There are three safe ways to thaw food: in the refrigerator,
in cold water, and in the microwave oven. Store frozen turkeys
in the freezer until time to thaw. While frozen, a turkey is
safe indefinitely. However, if the turkey is allowed to thaw
at a temperature above 40 °F, any harmful bacteria that may
have been present before freezing can begin to multiply again
unless proper thawing methods are used.
When thawing a turkey in the refrigerator, plan ahead. Place
the turkey on a platter and place in the refrigerator. For every
5 pounds of turkey, allow approximately 24 hours of thawing in
a refrigerator set at 40 °F.
For thawing in cold water, allow about 30 minutes per pound.
Be sure the turkey is in leak-proof packaging and submerge it
in cold tap water. Change the water every 30 minutes until the
turkey thaws.
When thawing in the microwave, follow the manufacturer’s
instructions. For both defrosting in cold water and in the microwave,
cook the turkey immediately after thawing because conditions
were not temperature controlled.
Stuffing a Turkey
The safest way to cook stuffing is in a casserole, not inside
a bird. Bake the casserole in an oven set no lower than 325 °F
-- or in a microwave oven -- until the internal temperature reaches
at least 165 °F on a food thermometer. Harmful bacteria can
survive in stuffing that has not reached a safe temperature,
possibly resulting in foodborne illness.
Cooking a stuffed turkey is riskier than cooking one not stuffed.
However, if both the stuffing and turkey are handled safely and
a food thermometer is used, it is possible to cook a stuffed
turkey safely. Mix wet and dry stuffing ingredients just before
spooning it loosely into the turkey cavity, and roast the turkey
immediately. Check the temperature of both the stuffing and the
turkey. Do not remove the turkey from the oven until the stuffing
reaches 165 °F.
Cooking a Turkey Safely
Thawing and stuffing a turkey safely are the first two basics.
But cooking is the only way to destroy bacteria. The oven temperature
must be set no lower than 325 °F. Overnight cooking of a
turkey at a low temperature can result in foodborne illness.
The internal temperature, on a food thermometer, of a whole turkey
must reach 180 °F in the innermost part of the thigh. If
the turkey has a "pop-up" temperature indicator, it
is also recommended that a food thermometer be used to test the
turkey in several places. To read more "Turkey Basics and
and print a cooking time chart, go to www.fsis.usda.gov/oa/pubs/tbcook.htm.
Handling Precooked Dinners and Leftovers
Some cooks forego home-cooking a turkey altogether and choose
to purchase precooked dinners. There are also basic safety measures
for the safe handling of these holiday meals. If the dinners
are to be picked up hot, keep the food hot. Keeping foods warm
is not enough. Harmful bacteria multiply fastest in the "danger
zone" between 40 and 140 °F. Set the oven temperature
high enough to keep the internal temperature of the turkey and
side dishes at 140 °F or above.
Eat the food within 2 hours of pickup.
When picking up cold turkey dinners, refrigerate them as soon
as possible, always within 2 hours. Serve the meal within 1 to
2 days. Turkey may be eaten cold, but reheating a whole turkey
is not recommended. To reheat, slice breast meat (legs and wings
may be left whole), and heat turkey pieces and side dishes thoroughly
to 165 °F.
Perishable foods should not be left out of the refrigerator or
oven for more than 2 hours. Refrigerate or freeze all leftovers
promptly in shallow containers. It is safe to refreeze leftover
turkey and trimmings even if they were previously frozen.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Nov. 8, 2001
Web Site: http://www.fsis.usda.gov/OA/news/2001/tbasics.htm
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
<<<<<<<<<<<<<<<<<<<<<<<<>>>>>>>>>>>>>>>>>>>>>>>>
** TURKEY RECIPES **
Below you will find some of the Turkey Recipes on our web site
that can help you make that decision:
Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy:
Click here: www.haverhillbeef.com/RPapricotturkey.html
Classic Thanksgiving Turkey and Giblet Gravy:
Click here: www.haverhillbeef.com/RPturkeyclassicgibletgravy.html
Homestyle Turkey:
Click here: www.haverhillbeef.com/RPhomestyleturkey.html
Lemon Turkey:
Click here: www.haverhillbeef.com/RPlemonturkey.html
Maple Roast Turkey and Gravy:
Click here: www.haverhillbeef.com/RPmapleroastturkey.html
Roast Turkey with Maple Herb Butter and Gravy:
Click here: www.haverhillbeef.com/RPmapleherbturkey.html
Rosemary Roasted Turkey:
Click here: www.haverhillbeef.com/RProsemaryturkey.html
Tangerine-Glazed Turkey with Awesome Sausage, Apple and Dried
Cranberry Stuffing:
Click here: www.haverhillbeef.com/RPtangglazeturkey.html
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/
To Unsubscribe, send an e-mail message to:
ClubMarinade2@haverhillbeef.com
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