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Okemos Seafood on Ice Case Thursday, 8/17/17, through Sunday, 8/20/17

Watch for more seafood newsletters each Monday also as we replenish the ice case every Monday and Thursday with fresh seafood and shellfish. 

Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Farm Raised USA Striped Bass
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Canada Yellow Lake Perch
Farm Raised P.E.I. Blue Mussels
Fresh Wild Caught Mexico Black Grouper
Fresh Wild Caught Panama Snapper

 

 

 

 

 

Good Saturday, 8/19/17, through Sunday, 8/27/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Loin Chops $2.99 lb
4.Boneless Beef Rump Roast $4.99 lb

Good Saturday, 8/12/17, through Sunday, 8/20/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Shoulder Roast or Whole Pork Shoulder $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb

8/18/17 New Items

Brandon’s Butter Garlic Chicken Sausage
Back In Stock:
Local Epicurean Infused Pastas

Grilled Striped Bass

Ingredients:
¼ cup extra virgin olive oil
3 tablespoons lemon juice
a few springs of thyme OR oregano
2 garlic cloves, smashed
1/8 teaspoon ground black pepper
4 fillets striped bass, skin on (about 6-8 ounces each)
Coarse salt
Fresh chives, cut into ¾” lengths for garnish (optional)
Lemon wedges, for garnish (optional)

Directions:
Combine oil, lemon juice, thyme OR oregano, garlic and black pepper in a large shallow bowl. Add fish to marinade, turn to coat; cover with plastic wrap and refrigerate 30 minutes.
Lightly oil grill grates to prevent sticking.
Preheat grill to medium-high heat.
Remove fish from marinade, letting excess drip off. Place on grill, skin side down, and season with salt. Grill until skin is lightly browned and starting to crisp.
Carefully turn fillets, cook until well browned and cooked through (center will be opaque), 5 to 6 minutes.
Garnish with chives and lemon wedges (optional).
Serve hot or at room temperature.
Serves 4
From prep to table including marinade time 1 hour+

Monday, 8/14/17 Fresh Seafood

Okemos Seafood on Ice Case Monday, 8/14/17, through Wednesday, 8/16/17

Fresh Farm Raised USA Striped Bass Fillets
Fresh Wild Caught USA Halibut
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Little Neck Clams

8/11/17 New Items

Brandon’s Dry Aged Filet Mignon – beautiful!
Burgdorf’s Winery (Michigan Made): Wolverine White, Un-Oaked Chardonnay
Newby Teas of London 25 ct tea bags: Chamomile, Darjeeling, Earl Grey, Jasmine Blossom, Rooibos Orange, Peppermint
Dearborn Meats (Michigan Made): Red Hot Franks, Ring Bologna, Hot Headcheese, Sliced Canadian Bacon

Okemos Seafood on Ice Case Thursday, 8/10/17, through Sunday, 8/13/17

Watch for more seafood newsletters each Monday also as we replenish the ice case every Monday and Thursday with fresh seafood and shellfish. 

Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Rainbow Trout
Check out the frozen tortilla/chipotle crusted tilapia fillets – great for fish tacos – spiced just right.  Just put in foil on your grill, or in your oven, crumble and your fish is ready for tacos.

Good Saturday, 8/12/17, through Sunday, 8/20/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Shoulder Roast or Whole Pork Shoulder $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb

Good Saturday, 8/5/17, through Sunday, 8/13/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef Eye of Round Steak or Roast $4.99 lb
4.Fresh Bratwurst or Fresh Beer Brats $3.99 lb

Grilled Lemon-Basil Snapper & Roasted Peppers

Ingredients:
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
Cooking spray
fresh chives (optional)

Directions:
Preheat broiler.  Cut bell peppers in half lengthwise; discard seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 12 minutes or until blackened.  Place in a zip-top plastic bag; seal.  Let stand 15 minutes.  Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk.  Add pepper strips; toss well.  Let stand 1 hour.  Drain peppers, reserving marinade.
Coat grill rack with cooking spray.  Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade.  Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates.  Top each serving with a fillet.  Garnish with fresh chives if desired.
Serves 4
From prep to table (including marinade time) 90+ minutes

8/4/17 New Items

Cook’s Farms Sweet Corn (Okemos family farm)
Pork Skins
Grand Armory Crop Duster Beer (Made in Michigan)
Grand Armory Nutter Business Stout (Made in Michigan)
Grand Armory Mother Schmucker Raspberry Ale (Made in Michigan)
Saugatuck Oval Beach Blonde Ale (Made in Michigan)

Basil Plants – How To Care for Them & Using The Leaves

We just recently got in some pots of fresh, organic basil! This is perfect timing, since Michigan tomatoes are not far behind and the two are perfect culinary partners. It has been brought to our attention that while most people enjoy fresh herbs, they can be a little intimidating to use. So we’re going to share some basic tips that may make basil ownership a bit less daunting, as well as a few common uses.

First we’ll cover how to care for a basil plant. They are sun loving and the soil should be kept damp, but not too wet. If the plant gets too much water, it may show distress by the bottom leaves turning yellow. If it’s getting too little water, the leaves will start to look wrinkled and limp. Just give it a good dose of water and it should return back to normal. If you purchase the plant from us, you can either leave it in the pot and place it in a sunny window, or plant it outside. Basil does not like cold weather, so avoid cold air vents and, if you plant it outside, know that it won’t last through the first frost. Your plant will start to grow some flowers, and you’ll want to pinch those off. Once the plant grows flowers it will stop growing leaves, so removing the flowers will encourage your plant to continue growing.

Now for the exciting part – including it in your dishes! When you’re ready to use them, just pick a few leaves, rinse them off, and pat them dry. Brandy likes to lay them on top of each other and cut them all at once. You can cut them into thin strips or small pieces, whichever you prefer. Don’t use the stem, just the leaves. If you are having pizza delivered, or opening up a can of tomato soup, chop some up and sprinkle it on top. If you’re making a tomato sauce, for something like spaghetti, add about 1 tablespoon. We’ll share with you Brandy’s favorite way to use fresh basil – she likes to cut it into smaller pieces and mix with chopped mozzarella, tomatoes, fresh cracked pepper, salt, and a little olive oil. She will then serve the dish as a side, as a topping for French bread (brushetta style), or will use it to fill portabella mushroom caps to go on the grill or in the oven.

The nice thing about the basil plant is that the more often you pick leaves the more the plant is encouraged to grow. So stop in and pick up a plant to take home and discover for yourself how great fresh basil is!

8/5/17 Specials

Okemos Seafood on Ice Case Friday, 8/4/17, through Sunday, 8/6/17
Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught Swordfish Loin Steaks
Fresh Wild Caught Whitefish Fillets
Fresh U.K. Farm Raised Black Pearl Atlantic Salmon Fillets Sashimi Grade
Fresh Canada Farm Raised P.E.I. Blue Mussels
Fresh Farm Raised USA Little Neck Clams
Fresh Wild Caught Chesapeake Medium In-shell Oysters

 

 

 

 

Good Saturday, 8/5/17, through Sunday, 8/13/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef Eye of Round Steak or Roast $4.99 lb
4.Fresh Bratwurst or Fresh Beer Brats $3.99 lb
Good Saturday, 7/29/17, through Sunday, 8/06/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef English Roast $4.99 lb
4.Boneless Beef Ranch Steak $4.99 – great with Mert’s Marinades To Go
5.All Natural Pork Steak $2.49 lb

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