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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 45: November 11, 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: 11/18/03
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: 11/15/03 - 1 p.m. to 4 p.m.
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You
~~ New England-Style Pot Roast
~~ Classic Beef Chili
~~ Oh So Good Beef Stew
- Holiday Cooking Tip
~~ Turkey Basics: Safe Cooking From The USDA/FSIS
~~ Roasting Instructions
~~ Approximate Cooking Times
- 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: Saturday, Nov. 15th
Time: 1:00 pm to 4:00 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 11/18/03.
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: $1.99 lb.
~~ Plain
~~ Seasoned
~~ Marinated
- Chairman's Reserve Boneless Pork Roast: $1.89 lb.
~~ Plain
~~ Marinated
- Boneless Skinless Chicken Breast: $1.99 lb.
~~ Plain Or Choose One Of Our Great Marinades
- Lemon Pepper
- Teriyaki
- Sesame Ginger
- Honey Mustard
- Garlic And Herb
- South Of The Border
- Texas BBQ
- Jamaican Jerk
- Oriental.
NOW CARRYING:
- Executive Chef Deli Turkey Breast: $3.99 lb.
~~ Baked
~~ Honey
~~ Smoked
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
~~ JEAN'S VALUE PACK: $36.99
Includes:
~~ 4 lbs Ground Chuck
~~ 2: 3 to 4 lb Whole Chickens
~~ 5 lbs Leg Quarters
~~ 3 lbs Sirloin Tip Steaks
~~ 4 lbs Bone In Pork Chops
~~ Call 978-374-4795 or order online by clicking below:
~~ Freezer Package Orders - Pick-up At Store:
~~ Click: www.haverhillbeef.com/orderformfreezerpackages.html#JEANSVALUEPACK
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BEER AND WINE SPECIALS INCLUDE:
- Black Opal Wines - 750ml Bottle: $7.99
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
New England-Style Pot Roast
Prep Time: 10 Minutes
Cook Time: 2 Hours
Ready In: 2 hours and 20 Minutes
Makes 8 servings
Ingredients:
4 pounds beef chuck shoulder pot roast
2 teaspoons olive oil
2 bay leaves
1 teaspoon basil
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon salt
1 chopped onion
2 minced cloves of garlic
1/2 teaspoon ground black pepper
Directions:
1. Preheat oven to 325 degrees F.
2. Heat a heavy Dutch oven on top of the stove over medium high
heat. Add the olive oil, and sear pot roast in the center of
the Dutch Oven for 4 minutes. Turn pot roast over using tongs;
sear all sides for 3 to 4 minutes on each side. Remove pot roast
from Dutch Oven.
3. Meanwhile, in a small mixing bowl, combine the salt, pepper,
basil, rosemary and thyme. Set aside.
4. Arrange onion, garlic, and 1 bay leaf in the bottom of the
Dutch Oven, and sprinkle with salt/pepper mixture.
5. Return pot roast to Dutch Oven, place remaining bay leaf on
top of the pot roast, and cover.
6. Cook in the Dutch Oven for 30 minutes at 325 degrees F.
7. Reduce the heat to 300 degrees F. and cook for 1 1/2 hours.
8. Remove pot roast to a platter to rest for 10 to 15 minutes.
9. Slice, and top with onions and gravy.
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Classic Beef Chili
Prep Time: 15 Minutes
Cook Time: 10 Hours
Ready In: 10 Hours and 15 Minutes
Makes 6 too 8 servings
Ingredients:
3 lbs. ground beef
1 Tbsp. olive oil
2 cans (15 oz) black beans, rinsed and drained
1 large onion
3 cloves garlic
1 tsp. salt
3 fresh jalapenos, seeded and chopped
1/4 cup dark chili powder
1 tsp. rosemary
2 tsp. ground cumin
1 tsp. basil
1 cup dark beer
1/2 cup water
1 cup thick prepared salsa
Directions:
1. In a non-stick skillet, brown the ground beef with the
onion. Drain off excess fat, add garlic and stir over medium
heat another minute.
2. Transfer beef mixture to the crock pot then add the salt,
pepper, chili powder, cumin, beer, rosemary, basil, salsa and
water.
3. Cover and cook on low for 10 hours.
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Oh So Good Beef Stew
Prep Time: 15 Minutes
Cook Time: 2 Hours and 45 Minutes
Ready in: 3 Hours
Makes 8 to 10 servings
Ingredients:
4 lbs. extra lean beef for stew
4 tbsp. olive oil
2 cloves garlic, chopped
4 cups hot water
2 large cans tomatoes
4 medium onions, sliced
2 tbsp. salt
1/2 tsp. black pepper
1 tsp. rosemary
1 tsp. thyme
12 medium carrots, peeled and cut into 1" pieces
10 medium potatoes, quartered
dash cloves
1/2 tsp. dried basil leaves
1 lb frozen of peas
1 lb. frozen corn
1 lb. frozen green beans
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.
1. In a non-stick skillet, brown the stew beef well in the olive
oil.
2. When cooked, transfer to a large Dutch Oven and mix in garlic
well; then add the water, tomatoes, lemon, onions, salt, pepper,
rosemary and thyme. Mix well and simmer 2 hours, stirring occasionally.
3. Add the carrots, potatoes, cloves, peas, corn and crushed
basil leaves. Cover and cook for about 45 minutes more or until
vegetables are tender. If necessary, to thicken gravy, thicken
with flour, dissolved in water. Serve hot.
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** HOLIDAY COOKING TIP FROM HAVERHILL BEEF **
Turkey Basics: Safe Cooking From The USDA/FSIS* . . . .
ROASTING INSTRUCTIONS
- Set the oven temperature no lower than 325 °F. Preheating
the oven is not necessary.
- Place turkey on a rack in a roasting pan.
- For safety and uniform doneness of the turkey, cook stuffing
separately in a casserole. Use a food thermometer to check that
the internal temperature of the stuffing has reached 165 °F.
- If you choose to stuff a turkey, you must use a food thermometer
to check the internal temperature of the turkey and the stuffing.
The temperature of a whole turkey must reach 180 °F in the
innermost part of the thigh and the center of the stuffing must
reach 165 °F. If the stuffing has not reached 165 °F,
continue cooking the turkey until the stuffing reaches 165 °F.
- If the turkey has a "pop-up" temperature indicator,
it is also recommended that a food thermometer be used to test
in several places, including the innermost part of the thigh
and the center of the stuffing.
- When cooking only a turkey breast, the internal temperature
should reach 170 °F.
- Many factors can affect the roasting time of a whole turkey:
~ A frozen or partially frozen turkey takes longer to cook than
a completely thawed turkey.
~ A turkey will cook faster in a dark roasting pan.
~ The depth and size of the pan can affect heat circulation to
all areas of the turkey.
~ The use of a foil tent for the entire cooking time can slow
cooking.
~ Putting a lid on the roasting pan speeds up cooking.
~ An oven cooking bag will shorten cooking time.
~ A stuffed turkey will take longer to cook than an unstuffed
turkey.
~ Ovens may heat unevenly.
~ The oven rack position can have an effect on even cooking and
heat circulation.
- Optional steps:
~ Tuck wing tips back under shoulders of turkey.
~ Add 1/2 cup water to the bottom of the pan.
~ A tent of aluminum foil may be placed loosely over the turkey
for the first 1 to 1 1/2 hours, then removed for browning. Or,
a tent of foil may be placed over the turkey after the turkey
reaches the desired golden brown.
~ For quality, you may choose to let the turkey stand 20 minutes
before removing the stuffing and carving.
APPROXIMATE COOKING TIMES
Time charts are based on fresh or completely thawed turkeys at
a refrigerator temperature of 40 °F or below. Frozen or partially
thawed turkeys will take longer to cook. The cooking time for
a frozen turkey will take at least 50 percent longer than the
time recommended for a fully thawed turkey. These cooking times
are guidelines only. Use a food thermometer to determine safe
doneness.
UNSTUFFED
4 to 6 lbs. breast...1 1/2 to 2 1/4 hrs.
6 to 8 lbs. breast...2 1/4 to 3 1/4 hrs.
8 to 12 lbs................2 3/4 to 3 hrs.
12 to 14 lbs..............3 to 3 3/4 hrs.
14 to 18 lbs........3 3/4 to 4 1/4 hrs.
18 to 20 lbs........4 1/4 to 4 1/2 hrs.
20 to 24 lbs..............4 1/2 to 5 hrs.
STUFFED
8 to 12 lbs..............3 to 3 1/2 hrs.
12 to 14 lbs.............3 1/2 to 4 hrs.
14 to 18 lbs.............4 to 4 1/4 hrs.
18 to 20 lbs.......4 1/4 to 4 3/4 hrs.
20 to 24 lbs.......4 3/4 to 5 1/4 hrs.
Note: Turkeys purchased stuffed and frozen with the USDA or
state mark of inspection on the packaging are safe because they
have been processed under controlled conditions. These turkeys
should not be thawed before cooking. Follow package directions
for handling.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
Revised September 2003
Web Site: http://www.fsis.usda.gov/oa/pubs/tbcook.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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