Blog

11/9/18 New Items

Brandon’s New Instant Pot Dinners: Neva’s Pulled Pork, El Azteco Salsa Chicken
Short’s Mule Beer (made in Michigan)
Short’s Juicy Tree Beer (made in Michigan)
Heron Point Lump Crab Meat 6 oz can
Badia Spice Grinders: peppercorn mélange, pink Himalayan salt, sea salt, black pepper
Xochitl Red & Green Corn Tortilla Chips
Alexia Organic Crinkle Cut Fries

About Cooking a Fresh Thanksgiving Turkey

We get questions every day about cooking a fresh turkey versus a frozen turkey. There is a huge difference between a frozen turkey and a fresh turkey, both in quality and in price, but there isn’t much difference in cooking a fresh turkey and a frozen (thawed before cooking) turkey. Following is an easy “recipe” for cooking a plain fresh turkey. We’ll leave the fixin’s to you.

Remove the giblet pack from the neck cavity. To add a lot of flavor to your gravy, add the giblets and cook thoroughly.
Wash the turkey cavity and the outside of the bird – pat dry.
Allow the turkey to get to room temperature.
If you are stuffing the turkey – always stuff it loosely – about 1/2 to 3/4 cups of stuffing per pound of turkey in the cavity. Tie the drumsticks together if you are using stuffing.
Spread unmelted butter under the skin, next to the flesh of the turkey. Gently pull the skin away from the meat and find areas that you can get to the meat to spread the unmelted butter. (Best to use salted butter for this task.) You can add flavorings to the butter if you wish – mix the room temperature butter with your favorite spices or herbs before spreading under the skin. You can also add sliced mushrooms to the mixture.
Brush the skin with melted butter. If you use spices or herbs to the butter for under the skin, we suggest that you put the same herbs or spices in your melted butter.
Now is the time to make a decision on whether you want a beautiful turkey or a delicous, moist turkey. If you want a beautiful turkey, you will cook it breast up (whatever part is up will brown while cooking). If you want a delicious, moist turkey, you will cook it breast down (cooking with the breast down will allow the juices that naturally flow with gravity to flow into the breast, keeping it moist).
Preheat your oven no more than 300 to 325 degrees F. Remember that low and slow is the preferred method to cooking most meats in the oven.
Place the bird on a rack (you don’t want it resting in the liquid that it will create while cooking) in a roasting pan and into the preheated oven. Insert a meat thermometer into the thickest part of the thigh. The thermometer should point towards the body and should not touch the bone.
Bake until the skin is a light golden color and then cover loosely with a foil tent. During the last 45 minutes of baking, remove the foil tent to brown the skin. Basting is not necessary, but helps promote even browning. Use melted butter if you want to baste.
All turkeys will cook much faster if you don’t stuff it. So if you have a deadline, then you can cook the stuffing in a casserole dish and that will speed up the process of cooking the bird (there are new “instant pots” that cook the outside crispy, which would be great for the stuffing – frees up some oven space).
The turkey is done when the internal temperature reaches 165 degrees F at the thigh.
Most turkey labels have a cooking time chart. Mert’s suggests the following chart be considered, but always use a meat thermometer to determine whether your turkey is cooked sufficiently.
10 to 18 pounds unstuffed 3.5 to 4 hours stuffed 4.5 to 5 hours
18 to 22 pounds unstuffed 4 to 4.5 hours stuffed 5 to 5.5 hours
22 to 24 pounds unstuffed 4.5 to 5 hours stuffed 5.5 to 6 hours
24 to 29 pounds unstuffed 5.5 to 6 hours stuffed 6.25 to 6.75 hours
Allow the turkey to rest for at least 15 to 20 minutes before carving.

11/10/18 Specials

Seafood On Ice at Mert’s Meats
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe)
Norway Farm Raised Atlantic Salmon (sushi safe)
Fresh Wild Caught Canada Whitefish
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 11/10/18 through Sunday, 11/18/18

  • Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
  • All Natural Boneless Pork Loin Chops or Butterfly Chops $2.99 lb
  • All Natural Boneless Pork Loin Roast $2.99 lb
  • Fresh, never frozen, Chicken Leg Quarters 10 pound bag $6.99 each
  • All Natural Boneless Skinless Chicken Breast 10 pound bag $1.99 lb
    • Lesser Amounts $2.99 lb
  • Boneless Beef English Roast $4.99 lb

Specials Good Saturday, 11/3/18 through Sunday, 11/11/18

  • Boneless Beef Top Sirloin Steak $7.99 lb
  • Ground Beef Chuck $4.49 lb
  • Okemos Hanger Steak $8.99 lb
  • Boneless Beef Rump Roast $4.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Bone-In Pork Steak $2.49 lb

Seafood On Ice at Mert’s Meats
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe)
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 11/3/18 through Sunday, 11/11/18

  • Boneless Beef Top Sirloin Steak $7.99 lb
  • Ground Beef Chuck $4.49 lb
  • Okemos Hanger Steak $8.99 lb
  • Boneless Beef Rump Roast $4.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Bone-In Pork Steak $2.49 lb

Specials Good Saturday, 10/27/18 through Sunday, 11/4/18

  • Ultimate Burger Blend 75% Beef/25% Pork 5 pound bags $3.99 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb lesser quantities
  • All Natural Boneless Skinless Chicken Breast 10 pound bags $1.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb lesser quantities
  • Boneless Beef Stew Meat $4.99 lb
  • Smoked Pork Loin Chops $4.99 lb
  • Boneless Beef Chuck Roast $5.49 lb

Garlic Chicken with Herbs

Ingredients:
4 boneless skinless chicken thighs (or breast) about 1 pound
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon butter
10 garlic cloves, peeled & halved
¼ cup white wine or chicken broth
1 ½ teaspoons minced fresh rosemary
½ teaspoon minced fresh sage
1 cup chicken broth
Hot cooked rice of your choice, or mashed potatoes

Directions:
Sprinkle chicken with salt and pepper to taste.  In a large skillet, heat butter over medium high heat; brown chicken on both sides.  Remove from pan, reserving drippings.
In the same skillet, sauté garlic in drippings over medium-high heat until light golden brown.  Add wine and herbs; bring to a boil, stirring to loosen browned bits from pan.  Cook until the mixture is almost evaporated.  Add broth and chicken; bring to a boil.  Reduce heat; simmer, covered, until a thermometer inserted in chicken reads at least 170 degrees, 10 to 12 minutes.
To serve, spoon pan juices over chicken.
Serve with cooked, hot rice.
Serves 4
From prep to table 30 minutes

11/2/18 New Items

Brandon’s newest beef jerky: Black Pepper Beef Jerky
Soup Spoon’s Fresh Seafood Chowder (Made in Michigan)
Rub w/Love Rubs: Salmon, Steak, Chicken
Gourmet Village Gourmet Hot Chocolates
Impossible Burger Patties- burger patties made from plants.  As seen on TV.

10/26/18 New Items

Alessi Coarse Himalayan Salt Grinder
Bruce Cost Spicy Ginger Ale
Kitchen Basics Organic Beef Stock
Kitchen Basics Organic Free Range Chicken Stock

10/27/18 Specials

Seafood On Ice at Mert’s Meats
Fresh Wild Caught Halibut
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh U.K. Farm Raised Scottish Black Pearl Salmon (sushi safe)
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught USA Sockeye Salmon (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Specials Good Saturday, 10/27/18 through Sunday, 11/4/18

  • Ultimate Burger Blend 75% Beef/25% Pork 5 pound bags $3.99 lb
  • Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb lesser quantities
  • All Natural Boneless Skinless Chicken Breast 10 pound bags $1.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb lesser quantities
  • Boneless Beef Stew Meat $4.99 lb
  • Smoked Pork Loin Chops $4.99 lb
  • Boneless Beef Chuck Roast $5.49 lb

Specials Good Saturday, 10/20/18 through Sunday, 10/28/18%UltimUl*

  • Ground Beef Chuck $4.49 lb
  • Bulk Mild Breakfast Sausage $2.99 lb
  • Boneless Beef English Roast $4.99 lb – great in the oven or slow cooker – shred for BBQ Beef!
  • Boneless Beef Sirloin Tip Roast $4.99 lb
  • All Natural Boneless Skinless Chicken Breast $2.99 lb
  • Farm Raised U.K. Scottish Black Pearl Salmon $17.99 lb – save $2 per pound – Sushi Safe!

10/19/18 New Items

Founders Trigo (made in Michigan)
Jim’s Cheese Curds: white/yellow; white; garlic dill
Arla Sliced Gouda Cheese
Arla Cream Cheese Spreads: Original; Herbs & Spices

Slow Cooked Pork Tenderloin Stew

Ingredients:

1 package pork tenderloins (pkg of 2) about 2 pounds total – remove silver skin and excess fat from tenderloins; then cut into 2 inch pieces
1 teaspoon salt
½ teaspoon pepper
2 large carrots, cut into ½ inch slices
2 celery ribs, coarsely chopped
1 medium onion, coarsely chopped
3 cups beef broth
2 tablespoons tomato paste
1/3 cup pitted dried plums, chopped
4 garlic cloves, minced
2 bay leaves
1 fresh rosemary sprig
1 fresh thyme sprig
1/3 cup Greek olives (optional)
Chopped fresh parsley (optional)
Hot cooked mashed potatoes (optional)

Directions:
After removing silver skin and excess fat, sprinkle the tenderloin pieces with salt and pepper; transfer to a 4 quart (minimum size) slow cooker.  Add the carrots, celery and onion.
In a small bowl, whisk broth and tomato paste; pour over vegetables.  Add plums, garlic, bay leaves, rosemary, thyme and, if desired, olives.
Cook, covered, on low 5-6 hours or until meat and vegetables are tender.
Discard bay leaves, rosemary and thyme.  If desired, sprinkle stew with parsley and serve with potatoes.
Serves 8
Prep time 15 to 20 minutes
Cook on low 5 hours

Page 1 of 3312 »