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Haverhill Beef's Club Marinade Online
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Volume 3, Issue 51: December 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: 12/31/03
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
- Christmas Hours
- Holiday Orders
- Weekly Specials
- Beer and Wine Specials
- Holiday Gift Suggestions
~~ Gift Baskets
~~ Gift Boxes
~~ Gift Certificates
- Holiday Cooking Tip
~~ Holiday or Party Buffets From The USDA/FSIS
- 3 Recipes For You
~~ Skillet Club Sirloin Steak
~~ Pineapple Topped Boneless Pork Chops
~~ Breaded Chicken Breasts Italian-Style
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** CHRISTMAS HOURS **
Please note that Haverhill Beef will be closing at 4 p.m. on
Wednesday, 12/24/03.
Haverhill Beef will also be closed all day on Thursday, 12/25/03,
and will reopen on Friday, 12/26/03 at 9 a.m.
The Staff at Haverhill Beef wish you and your family a happy
and safe Holiday Season!
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** HOLIDAY ORDERS **
We will not be taking any additional ONLINE ORDERS on Dec. 23st
& 24th 2003.
Please Call 978-374-4795 To Place Your Order!
Online ordering will resume on Friday, Dec. 26, 2003.
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 12/31/03.
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 Club Sirloin Steak: $9.99 lb.
~~ A Great Way To Start The New Year
- Chairman's Reserve Boneless Center Cut Pork Chops: $2.19 lb.
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BEER AND WINE SPECIALS INCLUDE:
- Korbel Champagne, 750ml Bottle: $10.99
~~ Extra Dry
~~ Blanc de Noirs
~~ Brut Rose
~~ Chardonnay Champagne
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** HOLIDAY GIFT SUGGESTIONS **
Looking for a unique gift to give this holiday season?
Haverhill Beef has some suggestions for you . . .
- Gift Baskets - A Great Gift For Your:
~~ Party Host or Hostess
~~ Your Boss or Employees
~~ Baskets can include Specialty Beers, Select Wines, Lottery
Tickets, Gourmet Snacks, Nuts or More!
- Gift Boxes - Made To Order:
~~ You choose the wine and the steak and we will gift package
it for you.
(Price will vary depending on the wine and the steak you choose.)
- Gift Certificates
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** HOLIDAY COOKING TIP **
Holiday or Party Buffets*
A popular way to celebrate holidays or any party occasion is
to invite friends and family to a buffet. However, this type
of food service where foods are left out for long periods leave
the door open for uninvited guests -- bacteria that cause foodborne
illness. Festive times for giving and sharing should not include
sharing foodborne illness. Here are some tips from the USDA's
Meat and Poultry Hotline to help you have a SAFE holiday party.
Foodborne Bacteria
Bacteria are everywhere but a few types especially like to crash
parties. Staphylococcus aureus, Clostridium perfringens and Listeria
monocytogenes frequent people's hands and steam tables. And unlike
microorganisms that cause food to spoil, harmful or pathogenic
bacteria cannot be smelled or tasted. Prevention is safe food
handling.
If illness occurs, however, contact a health professional and
describe the symptoms.
Staphylococcus aureus
Staphylococcus ("staph") bacteria are found on our
skin, in infected cuts and pimples, and in our noses and throats.
They are spread by improper food handling. Prevention includes
washing hands and utensils before preparing and handling foods
and not letting prepared foods -- particularly cooked and cured
meats and cheese and meat salads -- sit at room temperature more
than two hours. Thorough cooking destroys "staph" bacteria
but staphylococcal enterotoxin is resistant to heat, refrigeration
and freezing.
Clostridium perfringens
"Perfringens" is called the "cafeteria germ"
because it may be found in foods served in quantity and left
for long periods of time on inadequately maintained steam tables
or at room temperature. Prevention is to divide large portions
of cooked foods such as beef, turkey, gravy, dressing, stews
and casseroles into smaller portions for serving and cooling.
Keep cooked foods hot or cold, not lukewarm.
Listeria monocytogenes
Because Listeria bacteria multiply, although slowly, at refrigeration
temperatures, these bacteria can be found in cold foods typically
served on buffets. To avoid serving foods containing Listeria,
follow "keep refrigerated" label directions and carefully
observe "sell by" and "use by" dates on processed
products, and thoroughly reheat frozen or refrigerated processed
meat and poultry products before consumption.
Safe Food Handling
Always wash your hands before and after handling food. Keep your
kitchen, dishes and utensils clean also. Always serve food on
clean plates -- not those previously holding raw meat and poultry.
Otherwise, bacteria which may have been present in raw meat juices
can cross contaminate the food to be served.
Cook Thoroughly
If you are cooking foods ahead of time for your party be sure
to cook foods thoroughly to safe temperatures. Cook fresh roast
beef, veal, and lamb to at least 145 °F for medium rare and
160 °F for medium doneness. Bake whole poultry to 180 °F,
poultry breasts to 170 °F. Ground turkey and poultry should
be cooked to 165 °F. All other meat, fish and ground red
meats should be cooked to 160 °F.
Use Shallow Containers
Divide cooked foods into shallow containers to store in the refrigerator
or freezer until serving. This encourages rapid, even cooling.
Reheat hot foods to 165 °F. Arrange and serve food on several
small platters rather than on one large platter. Keep the rest
of the food hot in the oven (set at 200 - 250 °F) or cold
in the refrigerator until serving time. This way foods will be
held at a safe temperature for a longer period of time. REPLACE
empty platters rather than adding fresh food to a dish that already
had food in it. Many people's hands may have been taking food
from the dish, which has also been sitting out at room temperature.
The Two-Hour Rule
Foods should not sit at room temperature for more than two hours.
Keep track of how long foods have been sitting on the buffet
table and discard anything there two hours or more.
Keep Hot Foods HOT And Cold Foods COLD
Hot foods should be held at 140 °F or warmer. On the buffet
table you can keep hot foods hot with chafing dishes, slow cookers,
and warming trays. Cold foods should be held at 40 °F or
colder. Keep foods cold by nesting dishes in bowls of ice. Otherwise,
use small serving trays and replace them.
*=Source:
Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700
October 2000
Web Site: http://www.fsis.usda.gov/OA/pubs/buffets.htm
NOTE: NEVER, NEVER LET YOUR CHILDREN COOK OR GRILL UNSUPERVISED!
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** 3 RECIPES FOR YOU **
Skillet Club Sirloin Steak
Prep Time: 10 Minutes
Cook Time: about 18 Minutes
Ready in: about 55 Minutes WITH chilling time
Makes 4 servings
Ingredients:
4 Club Sirloin Steaks cut about 1 inch thick
1/4 teaspoon cracked black pepper
1/2 teaspoon salt
olive oil as needed
Butter mixture ingredients:
wax paper as needed
1/4 cup unsalted butter (Room Temperature)
1 clove garlic, finely minced
1 teaspoon rosemary
1 teaspoon thyme
2 tablespoon lemon juice
1 teaspoon finely chopped fresh parsley
Directions:
1. In a small stainless steel mixing bowl, combine and mix thoroughly
the butter, parsley, rosemary, thyme, lemon juice and garlic.
2. On a piece of wax paper, form the butter mixture above into
a log shape.
3. Chill the butter mixture log for one-half hour. After the
butter mixture log has chilled, slice it into 4 even pieces.
Keep chilled to serve on top of each steak.
4. Meanwhile, sprinkle each Club Sirloin Steaks with the pepper
and salt; then rub each steak with a small amount of olive oil.
5. Pre-heat a non-stick heavy-duty skillet over high heat; then
place each steak in the skillet.
6. Uncovered, sear on one side of the steak for 5 minutes then
turn the steak over and sear the other side for 3 minutes.
7. Reduce the heat and cook for an additional 8 to 10 minutes
or until the internal temperature is 145 degrees F for medium
doneness.
8. Serve each steak topped with slice of the chilled butter mixture.
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Pineapple Topped Boneless Pork Chops
Prep Time: 5 Minutes
Cook Time: about 10 Minutes
Ready in: about 1 Hour and 15 Minutes WITH marinating time
Makes 4
Ingredients:
4 boneless pork chops about 3/4 inch thick
1/3 cup brown sugar
3 tablespoons reduced sodium soy sauce
1/4 teaspoon garlic powder
1/2 cup pineapple juice
4 pineapple rings
Directions:
1. In a mixing bowl, combine the brown sugar, soy sauce, garlic
powder and pineapple juice; mix thoroughly.
2. Place the pineapple mixture above in a resealable plastic
bag and add the pork chops.
3. Marinate for about 1 hour in the refrigerator.
4. Pre-heat the broiler.
5. Remove pork chops from marinade and place on a broil pan.
NOTE: Discard the marinade.
6. Broil the pork chops for 5 minutes on 1 side then turn the
chops over and place one pineapple ring on top of each pork chop.
Broil for 5 more minutes and then serve.
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Breaded Chicken Breasts Italian-Style
Prep Time: 5 Minutes
Cook Time: about 6 Minutes
Ready In: about 11 Minutes
Makes about 3 servings
Ingredients:
1 pound boneless skinless chicken breast
1 large egg
1 teaspoon water
salt to taste
ground pepper to taste
1/2 cup bread crumbs (Italian-Style)
1/2 cup grated Parmesan cheese
3 tablespoons olive oil
wax paper
Directions:
1. In a mixing bowl, beat the egg with the water. Set aside.
2. On a piece of wax paper, combine the Italian-Style bread crumbs
and Parmesan cheese. Set aside.
3. Cut the Chicken breasts into 1/2 wide strips and season the
chicken breasts with the pepper and salt.
4. Meanwhile, pre-heat large, non-stick skillet over medium-high
heat; then heat the olive oil.
5. Then dip each piece of chicken breast in the egg mixture and
then dredge it in the bread crumb/cheese mixture; then place
each piece in the skillet and sauté for 3 minutes each
side, until golden brown and cooked through.
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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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