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Pan Fried Yellow Perch

Ingredients:
1 ½ cups flour
2 tablespoons paprika
½ teaspoon salt
1 egg
1 cup milk
½ cup butter
4 lake perch fillets
Directions:
Mix flour, paprika and salt together and set aside.
In a small bowl, blend the egg and the milk. Heat butter in a large frying pan. Dip perch fillets in egg wash first and then into the flour mixture.
Carefully place them into the hot butter in the frying pan and brown on both sides until fish flakes with a fork (until done).
Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
Serves 2

 

6/23/17 New Items

Monroe Family Organics Spring Mix (made in Michigan)
Monroe Family Organics Spinach (made in Michigan)

6/24/17 Specials

Okemos Seafood Ice Case – Friday, 06/23/17, through Sunday, 6/25/17
1.Farm Raised Canada P.E.I. Blue Mussels 2 lb bag
2.Wild Caught Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade!
3.Farm Raised USA Little Neck Clams
4.Wild Caught USA Chesapeake Medium In-Shell Oysters
5.Wild Caught Canada Yellow Lake Perch
6.Wild Caught Swordfish Loin Steaks – Sashimi Grade!

Good Saturday, 6/24/17, through Tuesday, 7/4/17
1. Fresh Bratwurst or Beer Brats – our best selling sausage in the summer!  $3.99 lb
2.Fresh all Natural Boneless Skinless Chicken Breast $3.49 lb
3.Fresh Ultimate Burger Blend 75% Beef/25% Pork 5 lb bags $3.99 lb
Lesser amounts $4.49 lb

Good Saturday, 06/17/17, through Sunday, 6/25/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Pork Loin Chops or Pork Butterfly Chops $2.99 lb
3.All Natural Boneless Pork Loin Roast $2.79 lb – Great on the Grill!
4.Fresh Bulk Mild Breakfast Sausage $2.99 lb
5.Boneless Beef Eye of Round Steak or Roast $4.99 lb
6.All Natural Boneless Skinless Chicken Breast $3.49 lb

6/16/17 New Items

Mom’s Gluten Free Gourmet Rubs: Awesome Antler, Rowdy Kitty, Feisty Fish, Black Dog
Farm Raised Mediterranean Sea Bass
Pop Daddy Gourmet Pop Corn (Michigan Made) Hot Sauce, Kettle Corn, Original, Salt & Black Pepper, White Cheddar

6/17/17 Specials

Okemos Seafood Ice Case – Friday, 06/16/17, through Sunday, 6/18/17
1.Farm Raised Mediterranean Sea Bass
2.Wild Caught Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade!

3.Wild Caught Jumbo Red King Crab Legs $32.99 lb – and we mean jumbo!
save $7.00 lb

4.Wild Caught Maine 4 oz Lobster Tails $6.50 each
save $2.49 each

5.Wild Caught Maine 8-10 oz Lobster Tails $35.69 lb
save 4.30 lb

6.Extra Large 16-20 ct Cooked White Shrimp $14.99 lb
save $1.00 lb

Good Saturday, 06/17/17, through Sunday, 6/25/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Pork Loin Chops or Pork Butterfly Chops $2.99 lb
3.All Natural Boneless Pork Loin Roast $2.79 lb – Great on the Grill!
4.Fresh Bulk Mild Breakfast Sausage $2.99 lb
5.Boneless Beef Eye of Round Steak or Roast $4.99 lb
6.All Natural Boneless Skinless Chicken Breast $3.49 lb

Good Saturday, 06/10/17, through Sunday, 6/18/17
1.Boneless Beef Top Sirloin Steak $7.99 lb
2.Boneless Beef Okemos Hanger Steak $7.99 lb
3.Fresh Ultimate Burger Blend 75% beef/25% pork $4.49 lb
4.All Natural Boneless Skinless Chicken Breast $3.49 lb
5.Farm Raised Norwegian Atlantic Salmon $11.99 lb save $2.00 lb

Butterflying a Whole Chicken (Spatchcock)

A whole chicken grills so much quicker and the meat cooks evenly if it is butterflied and lies flat on the grill.  Following are instructions on how to do this.  Or you can have one of Mert’s meat cutters butterfly it before you leave the store.

Step 1: Remove neck and giblets from the cavity of the whole chicken.

Step 2: Place the chicken on a cutting board breast-side-down.  Working from the cavity opening up to the neck, cut down each side of the back bone with a pair of kitchen shears. Discard the backbone.  Grab the chicken with one breast in each hand and open it like a book, exposing the cavity of the bird. The breast bones should crack a bit – that’s totally normal.

Step 3: Running from the middle of the bird down between the two legs is a soft bone – this is the breast bone.  It’s a triangular shape that is firm towards the middle of the bird and becomes softer cartilage as it tapers down between the legs.  To remove it, use a paring knife to cut down either side of it.

Step 4: Once you’ve cut it free, use your fingers to simply pull out the breast bone.  Discard the bone.

6/9/17 New Items

Asturi Foccaccibites: olive oil & sea salt, garlic & parsley
Borrelli Romano Pasta Sauce

6/10/17 Specials

Okemos Seafood Ice Case – Friday, 06/09/17, through Sunday, 6/11/17
1.Farm Raised In-Shell Little Neck Clams – Fresh!
2.Wild Caught Ahi Yellowfin Tuna Loin Steaks – Sashimi Grade!

Good Saturday, 06/10/17, through Sunday, 6/18/17
1.Boneless Beef Top Sirloin Steak $7.99 lb
2.Boneless Beef Okemos Hanger Steak $7.99 lb
3.Fresh Ultimate Burger Blend 75% beef/25% pork $4.49 lb
4.All Natural Boneless Skinless Chicken Breast $3.49 lb
5.Farm Raised Norwegian Atlantic Salmon $11.99 lb save $2.00 lb

Good Friday, 06/16/17, through Sunday, 6/18/17
1.Wild Caught Jumbo Red King Crab Legs $32.99 lb
save $2.00 lb

2.Wild Caught Maine 4 oz Lobster Tails $6.50 each
save $2.49 each

3.Wild Caught Maine 8-10 oz Lobster Tails $35.69 lb
save 3.30 lb

4.Extra Large 16-20 ct Cooked White Shrimp $14.99 lb
save $1.00 lb

Good Saturday, 06/03/17, through Sunday, 6/11/17
1.Fresh Ground Beef Chuck $4.49 lb
2.Boneless Skinless Chicken Breast $3.49 lb
3.Fresh Brats or Fresh Beer Brats $3.99 lb

Pacific Rim Salmon

Ingredients:
½ cup unsweetened pineapple juice (or orange-pineapple juice or orange juice)
¼ cup soy sauce
2 tablespoons prepared horseradish
2 tablespoons minced fresh parsley
5 teaspoons sesame oil, divided
2 teaspoons honey
½ teaspoons ground black pepper
8 salmon fillets (6 to 8 oz each)
5 green onions, coarsely chopped

Directions:
In a small bowl, combine the pineapple juice (or alternative juice), soy sauce, horseradish, parsley, 3 teaspoons of the sesame oil, honey and ground black pepper. Pour 2/3 cup marinade into a large resealable plastic bag; add salmon and green onions.  Seal bag and turn to coat; refrigerate for 1 to 1 ½ hours, turning occasionally.  Add remaining sesame oil to remaining marinade.  Cover and refrigerate for basting.
Drain fish and discard marinade.  Preheat grill to medium high heat.  Lightly oil the grill rack to prevent sticking.  Grill salmon, skin side down, covered, over medium heat for 8 to 12 minutes or until fish flakes easily with a fork, basting frequently with reserved marinade.
Serves 8
Prep 15 minutes
Marinade 1 to 1 ½ hours
Grill 15 minutes

 

Simple Grilled Tuna Steak

Ingredients:
2 tablespoons lemon juice
1 tablespoon olive oil2 garlic cloves, minced
2 teaspoons minced fresh thyme or ½ teaspoon dried thyme
4 tuna steaks (6-8 oz each)
¼ teaspoon salt
¼ teaspoon ground black pepper

Directions:
In a large resealable plastic bag, combine the lemon juice, oil, garlic and thyme.  Add the tuna; seal bag and turn to coat.  Refrigerate for up to 30 minutes, turning occasionally.
Remove tuna from bag; sprinkle with salt and pepper.  Drain and discard marinade.
Lightly oil grill great with cooking oil to prevent sticking.
Preheat grill to medium high heat.
Grill tuna, covered, for 3 to 4 minutes on each side for medium-rare or until slightly pink in the center.
Serves 4
From prep to table 1 hour

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