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Blackened Mackerel

Ingredients:
3 pounds boneless, skin-on mackerel fillets (about 4 fillets)
1 tablespoon blackened seasoning
¼ teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
Vegetable cooking spray
2 tablespoons olive oil
Lemon wedges

Directions:
Season fish with blackened seasoning, pepper and drizzle with lemon juice.
Heat oil in a large cast-iron or nonstick skillet coated with cooking spray over medium-high heat.  Place fillets, skin side down in the skillet, and cook 4 to 5 minutes on each side or until lightly charred.  Serve with lemon wedges.
Serves 4
From prep to table 20 minutes

7/7/17 New Specials

Okemos Seafood on Ice Case Friday, 7/7/17, through Sunday, 7/9/17
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets
Farm Raised Little Neck Clams
Farm Raised P.E.I. Blue Mussels 2 lb bags

Good Friday, 7/7/17, through Sunday, 7/16/17
1. Boneless Beef Eye of Round Steak or Roast $4.99 lb
2. Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
3. All Natural Bone-In Pork Shoulder Roast or Pork Steak $2.29 lb
4. All Natural Boneless Pork Shoulder roast $2.79 lb

Flank Steak Sandwiches

Ingredients:
1 cup chopped onion
1 cup dry red wine or beef broth
¾ cup soy sauce
½ cup olive oil, divided
4 ½ teaspoon minced garlic, divided
1 ½ teaspoon ground mustard
1 ½ teaspoon ground ginger
1 ½ to 2 pounds flank steak
1 medium sweet red pepper, cut into 1 inch strips
1 medium sweet yellow pepper, cut into 1 inch strips
1 medium red onion, thickly sliced
¼ teaspoon ground black pepper
6 French rolls or other sub sandwich size rolls

Directions:
In a small bowl, combine the onion, wine, soy sauce, ¼ cup olive oil, 2 ½ teaspoon garlic, mustard and ginger.  Pour 1 ¾ cups into a large resealable plastic bag; add the steak.
Pour remaining marinade into another bag; add the peppers and onion.  Seal bags and turn to coat; refrigerate for 3 hours or overnight, turning occasionally.
Drain and discard marinade from steak. Lightly oil grill grate.  Preheat grill to medium heat.  Grill steak, covered, for 6-7 minutes on each side or until meat reaches desired doneness (medium rare is 145 degrees F.)
Drain and discard marinade from the vegetables.  Place in a grill basket.  Grill, uncovered, over medium-hot heat for 9-11 minutes or until tender, stirring frequently.
In a small bowl, combine the pepper, and remaining oil and garlic; brush over cut sides of rolls.  Place, cut side down, on grill for 2-3 minutes or until golden brown.
Thinly slice steak across the grain; place on bun bottoms.  Top with vegetables and bun tops.  Serve immediately.
Serves 6
Prep time 25 minutes
Marinating minimum 3 hours
Grill time 25 minutes

7/5/17 Specials

Good Saturday, 6/24/17, through Thursday, 7/6/17
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

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.

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