Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. Click HERE for ALL MEAT packages! The meat packages are suitable for freezing.

With the warmer weather now upon us, it is the perfect time to take out your grill. Below are a few grilling tips that will make your grilling experience more enjoyable:

Handy Grilling Utensils . . . .

Having the correct grilling utensils will make your "grilling experience" easier and more fun.

Here are a few to consider:

			Long-handled tongs, basting brushes, and spatulas are helpful for tending foods while cooking.
			Heavy-duty oven mitts also can be helpful.
			Grill baskets can be used to cook tender foods such as fish, vegetables, and even burgers.
			Grill woks are great so you can stir-fry on your grill.
			Grill pizza trays can be used if you like grilled pizzas.

Arranging Charcoals For Grilling . . . .

QUESTION: Can you tell me how to arrange my charcoals if I am using a charcoal grill?

ANSWER: As we have discussed in past newsletters, there are 2 methods of cooking when using your grill. Depending the type of grilling you want to do, you can arrange the charcoals as described below:

Direct Method: Arrange coals by using long-handled tongs to spread them evenly in a single layer. Extend them about 1 inch beyond area of the food.

Indirect Method: Using a disposable foil drip pan that is large enough to cover the surface below the food, place the drip pan in the center of the firebox. Use long-handled tongs to arrange the coals around the pan.

Grilling Fish . . . .

QUESTION: How thick should my fish filets be for grilling?

ANSWER: Ask your fish market to have the fillets cut from 1 to 1 1/2 inches thick. Anything thinner will dry out too quickly.

Hood Open Or Closed . . . .

QUESTION: Should I grill with the hood opened or closed?

ANSWER: This is a matter of personal preference. Cooking with the hood closed is recommended if you enjoy cooking at maximum "searing" temperatures. Flare-up will occur more often with this method. Cooking slower with the lid up will produce less flare-ups and tenderize your food. Note: When using the rotisserie, the hood should be closed except when basting.

Hood Open Or Closed . . . .

QUESTION: Should I grill with the hood opened or closed?

ANSWER: This is a matter of personal preference. Cooking with the hood closed is recommended if you enjoy cooking at maximum "searing" temperatures. Flare-up will occur more often with this method. Cooking slower with the lid up will produce less flare-ups and tenderize your food. Note: When using the rotisserie, the hood should be closed except when basting.

Preventing Meats From Sticking on Grill . . . .

QUESTION: How Do I Prevent Meats From Sticking On My Grill?

ANSWER:
1. To prevent food from sticking to the grid, preheat the cooking surface with the hood down for 15 minutes. Place the meat product on the grid and allow it to remain there for at least half of the suggested grilling time.

2. It is unnecessary to keep flipping meat products allow them to sear and seal in their juices, then halfway through the cooking period, with a spatula, flip the meat product onto its other side. When grilling chicken, always place the meat side on the grill first.

3. A light coating of oil applied to any of the meat products prior to grilling will also help. The use of a commercial spray cooking product is also helpful. THIS SPRAY SHOULD ONLY BE USED PRIOR TO LIGHTING YOUR GRILL BUT NEVER DURING THE COOKING PERIOD.
NOTE: Use of spray cooking product can leave a black stain on areas of your grill grids.

Grilling Vegetables . . . .

QUESTION: Do you have any suggestions for grilling vegetables?

ANSWER: Vegetables are terrific tasting on the grill and are "oh-so" easy to prepare. Your vegetables will get the same smoky flavor meats, poultry, and seafood do and are easy accompaniments. Here are some basic grilling tips to grill them to perfection:

- If you use skewers, don't crowd the vegetables; leave 1/4-inch spaces between pieces to ensure even cooking.

- Use separate skewers for quick-cooking vegetables that require lesser cooking times.

- Cut the vegetables into uniform sizes and shapes so they'll cook evenly.

- Use a grill basket to avoid dropping half of the veggies onto the lava rocks or briquettes. Or cover the grill rack with foil. Cut slits in the foil so vegetables grill rather than stew.

Post-Heating . . . .

QUESTION: What is post-heating?

ANSWER: In order to assist in cleaning your grill grids and to completely vaporize remaining juices, a post-heating of at least 15 minutes is recommended with the burners on high.

ITALIAN-STYLE CHICKEN KABOBS

Prep Time: 10 Minutes
Cook Time: about 15 to 18 Minutes
Ready In: about 1 Hour and 28 Minutes INCLUDING marinating time in the refrigerator.
Makes 4 to 6 servings

Ingredients:
2 lbs. boneless and skinless chicken breast
2/3 cup grated Romano cheese
4 tsp. minced fresh basil
2 clove garlic, minced
2 tablespoon olive oil
2 medium zucchini
2 red bell pepper
2 yellow bell pepper
2 yellow onion
12 cherry tomatoes
metal skewers

Directions:
1. Cut the onions, zucchinis, red bell peppers and yellow bells pepper into chunks. Set aside.

2. Cut the boneless and skinless chicken breast into chunks. Set aside.

3. In a mixing bowl, slowly mix the all ingredients EXCEPT the chicken breasts and cherry tomatoes until well blended.

4. Add the chucks of chicken breasts and the cherry tomatoes and place into the refrigerator for 1 hour (toss occasionally while in the refrigerator).

5. Pre-heat grill to medium heat.

6. Thread the skewers with the chicken chucks alternating with the onions, zucchini, peppers and cherry tomatoes. NOTE: Discard the marinade.

7. Place the threaded skewers on the pre-heated grill grid and cook for about 15 to 18 minutes, or until the chicken is done and vegetables are tender-crisp, turning frequently.

GRILLED VEAL CUTLETS

Prep Time: 15 Minutes
Cook Time: 6 to 8 Minutes
Ready In: 25 Minutes
Makes 3 to 4 servings

Ingredients:
1 pound veal, cut 1/8 to 1/4 inch thick
1/4 cup prepared balsamic vinaigrette dressing
2 tablespoons chopped fresh chives
1 medium green bell pepper, cut into 1-inch pieces
Salt and pepper

Directions:
1. Soak eight 6-inch bamboo skewers in water 10 minutes; drain.

2. Meanwhile pound veal cutlets to 1/8-inch thickness, if necessary.

3. In small bowl, combine dressing and chives. Brush one side of each cutlet with dressing mixture. Starting at short end, roll up each cutlet; cut crosswise into 1-1/4-inch wide pieces.

4. Alternately thread 2 to 3 veal and bell pepper pieces onto skewers. Do not crowd pieces.

5. Preheat grill to medium heat.

6. Place veal skewers on grill grid and grill, uncovered, 6 to 8 minutes or until veal is cooked through, turning once.

7. Season with salt and pepper, as desired.

Prep Time: 5 Minutes
Cook Time: about 11 Minutes
Ready In: about 16 Minutes
Makes 4 servings

Ingredients:
4 boneless center cut pork chops
1 1/2 cups chunky-style salsa,
1 4-oz can diced green chilies
1 tsp olive oil
1/2 tsp ground cumin
1/4 cup grated Monterey Jack cheese

Directions:
1. Heat the olive oil in a non-stick skillet over medium-high heat.

2. Add the pork chops and brown them on one side (about 2 to 3 minutes); then turn each pork chop over.

3. Add the salsa, chilies and cumin to skillet; mix well.

4. Lower heat, cover the skillet and simmer for about 6 minutes.

5. Uncover the skillet, top each chop with one tablespoon cheese.

6. Cover the skillet again and simmer for an additional 1 to 2 minutes, until cheese melts.

TRATTORIA BEEF BURGER

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Makes 4 burgers

Ingredients:
1 lb. lean ground beef
2 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 loaf focaccia bread
1 jar roasted red bell peppers, drained
4 slices mozzarella cheese
1/4 cup mayonnaise
1/4 cup prepared pesto sauce

Directions:
1. Preheat grill to medium heat.

2. Combine the ground beef, basil, garlic, salt and pepper. Mix lightly and form into 4 equal patties 3/4-inch thick.

3. Grill over heat to 160°F internal temperature.

4. Meanwhile, combine mayonnaise and prepared pesto sauce and set aside.

5. Cut focaccia bread into 4 pieces and split each in half horizontally. Spread each cut side of the bread with 1 Tbsp. of the mayonnaise/pesto mixture.

6. Top each hamburger patty with a slice of cheese during the last minute of grilling. Top with one fourth of the roasted red peppers and serve on the prepared focaccia bread.

DID YOU KNOW?: Haverhill Beef's meat packages are made from the fresh, high quality meats you would buy from our display cases. Never put up and frozen; always packed when ordered. The meat packages are suitable for freezing.

Haverhill Beef stocks its deli with the finest quality products which are brought in fresh several times a week. All our deli meats and cheeses are cut fresh to order so you get the freshest product with the best flavor.

Having a party, reunion or family gathering?

Try one of Haverhill Beef's deli platters. We have various sizes to fit every occasion. All of our deli platters are made fresh to order for guaranteed satisfaction.