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Haverhill Beef's Club Marinade Online
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Volume 4, Issue 40: October 5, 2004
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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 Best Butcher Shop <<
>> 2000, 2001, 2002, 2003 and 2004 <<
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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: 10/12/04
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: ClubMarinade3@haverhillbeef.com
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In this issue of Haverhill Beef's Club Marinade Online, you will
find:
- E-Mail List Only Coupon
- Columbus Day: Monday, October 11, 2004
- Monthly Drawing
- Weekly Specials
- Beer and Wine Specials
- 3 Recipes For You From Haverhill Beef
~~ Skillet Chicken Breasts With Cranberry Sauce
~~ Pork Chops And Apple Skillet
~~ New York Sirloin Steak With Balsamic Marinade
- Cooking Tips
~~ Beef Broiling Tips
- Links To The Haverhill Beef Web Site
- Important Food Safety Reminder
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** COLUMBUS DAY **
Haverhill Beef will be closed on Monday, October 11, 2004, for
the Columbus Day Holiday. We well re-open on Tuesday, October
12, 2004.
The Staff at Haverhill Beef wish you and family a safe holiday
weekend.
Thank You,
Haverhill Beef
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** MONTHLY DRAWING **
Haverhill Beef has started an in-store "MONTHLY DRAWING"
for a $50.00 Gift Certificate. Starting October 1, 2004, all
Customers who make a purchase totaling $25.00 or more will receive
an entry coupon to be eligible for the monthly drawing.
NOTE: One entry coupon per Customer per visit. All entries must
be made at the Haverhill Beef Store.
The monthly drawing will take place on the last day of the month.
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** THIS WEEK'S SPECIALS **
Sale Prices are effective through 10/12/04.
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 New York Sirloin Steak: $4.49 lb.
- Chairman's Reserve Holiday Roast: $4.49 lb.
- Chairman's Reserve Short Cut Rump Steak: $4.99 lb.
- New England Style Corned Beef: $2.99 lb.
~~ Just The Leanest Piece Of Corned Beef
~~ Don't Forget The Cabbage & Carrots
- WE HAVE IT BACK!
~~ Steak Florentine: $5.99 lb.
AT OUR DELI:
- Krakus Imported Ham: $3.99 lb.
- Land O Lakes American Cheese: $3.59 lb.
====>>> Stop by our store and pick-up one of our Ready-To-Eat
Freshly Cooked Whole Chickens <<<====
====>>> We Are Now Carrying Hannah Foods Bruchetta,
Tzatziki, Feta Spread And More! <<<====
====>>> Fresh Baked Bread Now Available In Our Store:
Italian - French Stick <<<====
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
You can also place your order by calling us at: 1-978-374-4795.
- GREAT MEAT PACKAGES AT GREAT SAVINGS
~~ BUNDLE OF MEALS: $65.99
Includes:
~~ 3: 3 to 4 lb Whole Chickens
~~ 1 lb Natural Casing Hotdogs
~~ 1 doz 4 oz Hamburg Patties
~~ 2 lbs Bone In Pork Chops
~~ 1 lbs Extra Lean Stew beef
~~ 1: 4 lb Oven Roast (Top, Face or Eye)
~~ 2 lbs Marinated Chicken
~~ 2 lbs Ground Chuck
~~ 2 Center Cut Ham Steaks
~~ 2 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#BUNDLEOFMEALS
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- Forest Glen Wines - 750ml Bottles: $6.99
~~ Merlot
~~ Chardonnay
~~ Pinot Grigio
~~ White Zinfandel
~~ Cabernet Sauvignon
- Be sure to check out our GREAT selection of beers and wines
on your next visit to Haverhill Beef.
PLEASE DO NOT DRINK AND DRIVE! Always drink alcohol responsibly.
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** 3 RECIPES FOR YOU **
Skillet Chicken Breasts With Cranberry Sauce
Prep Time: 5 Minutes
Cook Time: about 16 Minutes
Ready In: about 21 Minutes
Makes 3 to 4 servings
Ingredients:
1 1/2 pounds boneless and skinless chicken breasts
1/2 cup flour
1/2 teaspoon ground thyme
1/2 teaspoon rosemary
Salt to taste
pepper to taste
2 tablespoons olive oil
Cranberry Sauce:
1/4 cup minced scallions
1/2 cup sweetened dried cranberries
1/2 cup red balsamic vinegar
1 tablespoon butter
1 tablespoon parsley
Directions:
1. In small bowl, combine the flour, thyme, rosemary, salt and
pepper.
2. Flour all sides of the chicken breasts, shaking off any excess.
Set aside.
3. In a large nonstick skillet, over medium-high heat, heat the
olive oil.
4. Add the chicken breasts to the skillet, reduce heat to medium,
and cook 6 to 8 minutes per side until golden brown and cooked
through.
5. Remove the cooked chicken breasts to warm platter. Set aside.
To make Cranberry Sauce:
6. Add the scallions and cranberries to skillet; sauté
1 minute.
7. Add the balsamic vinegar and cook stirring for 1 minute, until
vinegar has reduced to about 1/4 cup. Off heat, swirl in butter.
8. Spoon the cranberry sauce over the cooked chicken breasts;
then sprinkle with parsley.
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Pork Chops And Apple Skillet
Prep Time: 10 Minutes
Cook Time: about 12 Minutes
Ready In: about 22 Minutes
Makes 3 to 4 servings
Ingredients:
4 boneless center cut pork chops, about 1/2-inch thick
1 teaspoon butter
1/4 cup apple juice
1/4 teaspoon thyme
2 teaspoons Dijon mustard
1/4 cup white wine
1/4 cup chicken broth
2 green apples, cored, peeled and cut into eighths
1/4 teaspoon ground marjoram
ground black pepper
salt
Directions:
1. In a mixing bowl, stir together the apple juice, thyme, mustard,
wine and chicken broth. Set aside.
2. In a large nonstick skillet, melt the butter and then brown
boneless chops quickly.
3. Add the apple slices to skillet with the pork chops; then
sprinkle with the marjoram and pepper; salt, if desired.
4. Pour the apple juice mixture over the pork chops, cover and
simmer for 7 minutes.
5. Remove the pork chops and apple slices; arrange and keep warm
on a serving platter. Set aside.
6. Increase the skillet heat to high and cook liquid, uncovered,
until slightly thickened.
7. Pour the thicken apple juice mixture sauce over the pork chops
and apples.
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New York Sirloin Steak With Balsamic Marinade
Prep Time: 5 Minutes
Cook Time: about 18 Minutes
Ready In: about 23 Minutes WITHOUT marinating time
Makes 3 to 4 servings
Ingredients:
2 lbs. New York Sirloin Steak, cut about 1 inch thick
Balsamic Marinade:
1/2 cup balsamic vinegar
1/4 cup olive oil
2 Tbsp. chopped fresh basil
1 Tbsp. Dijon-style mustard
2 cloves garlic, minced
1 tsp. sugar
Directions:
1. In a small bowl, combine all Balsamic Marinade ingredients.
2. Place the New York Sirloin Steak in a large resealable plastic
bag.
3. Pour Balsamic Marinade mixture over the steak and turn to
coat all sides.
4. Place the steak in the resealable bag in the refrigerator
for about 1 hour.
After marinating time:
5. Preheat oven broiler.
6. Remove from steak from the marinade (discarding remaining
marinade) and place the pork tenderloins on a broiling pan.
7. Place the broiling pan with the marinated steak in the oven
and broil for about 17 to 18 minutes for medium rare to medium,
turning occasionally.
8. Remove from the oven.
9. Slice to serve.
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** COOKING TIPS FROM HAVERHILL BEEF **
Beef Broiling Tips . . .
Definition: A quick dry-heat cooking method done in the oven
using the broiler setting. Use for more tender cuts. Less tender
cuts can be used if marinated.
Step by Step:
1. Set oven for broiling; preheat for 10 minutes. During broiling,
the oven door for electric ranges should be left ajar; the oven
door for gas ranges should remain closed. (However, consult your
owner's manual for specific broiling guidelines.)
2. Place beef (straight from refrigerator) on rack of broiler
pan. Season beef, as desired. Position broiler pan so that surface
of beef is within specified distance from the heat as indicated
in the recipe. Typically: Broil on rack of broiler pan so surface
of beef is 3-4" from heat for 1" steaks, 2-3"
from heat for ¾" steaks.
3. Broil according to recipe, turning once.
More Tips:
- When broiling you control the cooking not by adjusting the
temperature but by adjusting the distance from the cooking source.
You accomplish this by raising or lowering the cooking rack.
- To make clean up easier, line the bottom of your broiler pan
with foil.
- Brush broiler rack with oil or spray with cooking spray to
make clean up a breeze.
- Use tongs instead of a fork for turning meat to prevent natural
juices from escaping.
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:
ClubMarinade3@HaverhillBeef.com
NOTE: Removal from list may take up to 7 business days
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