Blog

9/22/17 New Items

Great Divide Yeti Imperial Stout
Great Divide Hercules Double IPA
Old Nation M-43 (Michigan Made)

Beer-Brined Barbecue Chicken

Ingredients:
3 12 oz cans amber or bock beer
1/3 cup + kosher salt
1/3 cup granulated sugar
2 tablespoons hot sauce
4 bay leaves
6 pounds asst skin-on bone-in chicken pieces – or two whole chickens, cut up
Juice of 2 large oranges
¼ cup apple cider vinegar
½ small onion, finely chopped
4 cloves garlic, finely chopped
1/3 cup ketchup
1/3 cup packed dark brown sugar
1/3 cup honey
1 tablespoon Worcestershire sc
1 tablespoon chili powder
vegetable oil for grill grate

Directions:
Brine the chicken: combine 1 can beer, salt, granulated sugar, hot sauce and bay leaves in a very large bowl and whisk until the salt and sugar dissolve.  Add the remaining 2 cans of beer, 4 cups water, and the chicken.  Cover and refrigerate overnight.
Make the barbeque sauce: combine the orange juice, vinegar, onion, garlic, ketchup, brown sugar, honey, Worcestershire sauce and chili powder in a small saucepan.  Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 20 minutes.  Let cool slightly, then puree in a blender until smooth (the sauce can be made up to 1 day ahead; cover and refrigerate).
Preheat a grill to medium low heat and brush the grates with the vegetable oil to prevent sticking.  Remove  the chicken from the brine and pat dry with paper towels; discard the brine.  Lightly season the chicken with salt, then arrange on the grill skin-side up.  Cover and cook until marked, about 12 minutes per side. Continue cooking, flipping and basting the chicken with the bbq sauce every 3 to 4 minutes (keep covered in between), until a thermometer inserted into the center of a breast registers 165 degrees F, about 15 more minutes.  Transfer to a plate and let rest 5 minutes before serving.
Serves 8
Prep and cook time 1 hour – overnight brine time

9/23/17 Specials

Okemos Seafood on Ice Case
Everyday is fresh seafood & shellfish day at Mert’s Meats!
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Fresh Farm Raised P.E.I. Blue Mussels
Fresh Wild Caught Skate Fillets
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Farm Raised Norwegian Atlantic Salmon
Wild Caught Alaskan Sockeye Salmon

Bulk in the freezer case across from the meat service case:
Wild Caught 16-20 ct Large Peeled & Deveined Tail Off Raw Pink Shrimp $10.59 lb
16-20 ct Large Peeled & Deveined Cooked Shrimp $16.99 lb

Good Saturday, 9/23/17, through Sunday, 10/01/17
1. All Natural Boneless Skinless Chicken Breast $3.49 lb
2.Boneless Beef English Roast $3.99 lb
3.Boneless Beef Chuck Roast $5.99 lb
4.Brandon’s Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
5.All Natural Bulk Mild Breakfast Sausage $2.99 lb

Good Saturday, 9/16/17, through Sunday, 9/24/17
1. Brandon’s 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 Shoulder and Roast $2.29 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb
5.Boneless Beef Sizzler Steaks $4.99 lb
6.$1 off 2 pack frozen crusted seafood fillets:
Roasted Garlic Herb Crusted Tilapia
Tortilla Chipotle Crusted Tilapia
Pecan Crusted Tilapia
Parmesan Herb Crusted Tilapia
Coconut Mango Crusted Tilapia
Potato Cheddar Crusted Cod
Summer Herb Crusted Cod

9/15/17 New Items

Dearborn Breakfast Sausage Links – regular or maple (Michigan Made)
Short’s Autumn Ale (Michigan Made)
Old Nation M43 (Michigan Made)
Apple Cider Half Gallon
Back In Stock
Minor’s Chicken Base

Apple Cider Pork Chops

Ingredients:
2 tablespoons olive oil
6 boneless pork loin chops (6-8 oz each)
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple pie spice
½ teaspoon coarsely ground pepper
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (optional)
Directions:
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine garlic clove, Dijon mustard, honey, apple pie spice, black pepper, dried thyme, and salt; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145 degrees F, about 4-5 minutes. Remove chops from the skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley (optional).
Serves 4 to 6
From prep to table 25 minutes

Okemos Seafood on Ice Case
Everyday is fresh seafood & shellfish day at Mert’s Meats!
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Fresh Farm Raised Iceland Arctic Char
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Canada Whitefish
Brandon’s Fresh Lemon Dill Salmon Burgers
Farm Raised Norwegian Atlantic Salmon
Wild Caught Alaskan Sockeye Salmon

Bulk in the freezer case across from the meat service case:
Wild Caught 16-20 ct Large Peeled & Deveined Tail Off Raw Pink Shrimp $10.59 lb
16-20 ct Large Peeled & Deveined Cooked Shrimp $16.99 lb

Good Saturday, 9/16/17, through Sunday, 9/24/17
1. Brandon’s 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 Shoulder and Roast $2.29 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb
5.Boneless Beef Sizzler Steaks $4.99 lb
6.$1 off 2 pack frozen crusted seafood fillets:
Roasted Garlic Herb Crusted Tilapia
Tortilla Chipotle Crusted Tilapia
Pecan Crusted Tilapia
Parmesan Herb Crusted Tilapia
Coconut Mango Crusted Tilapia
Potato Cheddar Crusted Cod
Summer Herb Crusted Cod

Good Saturday, 9/9/17, through Sunday, 9/17/17
1. Boneless Beef Chuck Roast $5.49 lb
2. Boneless Beef Stew Meat $4.99 lb
3. All Natural Boneless Skinless Chicken Breast $3.49 lb
4. Fresh Ground Beef Chuck $4.49 lb
5. Fresh Bulk Mild Breakfast Sausage $2.99 lb
6. 10% off at the register – Bell & Evans Frozen Chicken Parts (10% off the already reduced retail)
7. 10% off at the register – selected frozen seafood fillets and portions

Shirley’s Oven Baked Roast Beef

Ingredients:
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste

Directions:
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate).  Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures.  If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time.  Add one soup can of water to the bottom of the Dutch oven.  Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven.  Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart.  The soup/water mixture keeps the meat very moist even cooking it this long.  If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish.  Spoon some of the thin beef stock onto it.  Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven.  Taste mixture.  If it is too rich, add a little water.  This is the time to add salt & pepper to taste.  Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day.  Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.

 

9/8/17 New Items

Crunchmaster Tuscan Peasant Crackers – Italian garlic herb, rosemary, olive oil & sea salt
Farmers Market Brand Organic Canned Vegetables – sweet potato puree, pumpkin pie mix, butternut squash puree
Wild Caught USA Peeled & Deveined Tail-On 16-20 Raw Shrimp
Hell Fire Detroit Hot Sauces (Made in Michigan) – poblano, cherry bomb, habanero
Kelchner Refrigerated Sauces (in the dairy case) – horseradish cocktail sauce, creamy horseradish sauce, horseradish steak sauce
Omena Organics Tart Cherry Juice Concentrate (Made in Michigan)
Omena Organics Dried Fruits (Made in Michigan) – tart cherries, cranberries (on the produce table)
McCormick Shrimp & Crab Boil Spices
Blue Diamond Nut Thins Crackers – almond, smokehouse
Crush Cubes – basil, garlic herb butter, chicken (in the freezer section by the pasta)
G. Hughes Sugar Free Sauces – hickory bbq sauce, original bbq sauce, ketchup
Brandon’s Caribbean Jerk Chicken Sausage
Wild Caught Peeled & Deveined Tail-Off 16-20 ct Raw Pink Shrimp

Okemos Seafood on Ice Case starting Thursday, 9/7/17

Everyday is fresh seafood & shellfish day at Mert’s Meats!

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
Fresh Wild Caught Canada Whitefish
Farm Raised P.E.I. Blue Mussels
Brandon’s Lemon Dill Salmon Burgers

Bulk in the freezer case across from the meat service case:
Wild Caught 16-20 ct Large Peeled & Deveined Tail Off Raw Pink Shrimp $10.59 lb
16-20 ct Large Peeled & Deveined Cooked Shrimp $16.99 lb

Good Saturday, 9/9/17, through Sunday, 9/17/17
1. Boneless Beef Chuck Roast $5.49 lb
2. Boneless Beef Stew Meat $4.99 lb
3. All Natural Boneless Skinless Chicken Breast $3.49 lb
4. Fresh Ground Beef Chuck $4.49 lb
5. Fresh Bulk Mild Breakfast Sausage $2.99 lb
6. 10% off at the register – Bell & Evans Frozen Chicken Parts (10% off the already reduced retail)
7. 10% off at the register – selected frozen seafood fillets and portions

Shirley’s Very Easy Baby Back Ribs Recipe

Ingredients:
Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

Directions:
After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

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