6/17/21 New Items
Try Me brand Sunshine Sauces – Tennessee and Cajun
Spectrum Natural Refined Coconut Oil Spray
New Items, Recipes & Specials
6/18/21 Seafood Case
Fresh In-Shell Little Neck Clams
Fresh Faroe Island Farm Raised Black Pearl Salmon – Sushi safe
Wild Caught Tuna Loin Steaks – Sushi safe
Wild Caught Snapper – Sushi safe
Norwegian Farm Raised Atlantic Salmon – Sushi safe
Wild Caught Alaskan Coho Salmon – Sushi safe
Wild Caught Halibut – Sushi safe
Wild Caught Grouper – Sushi safe
Wild Caught Swordfish Steaks – Sushi safe
Wild Caught Mahi Mahi – Sushi safe
Fresh In-Shell Chesapeake Oysters
Big O’ Smokehouse (Michigan made) Smoked Salmon Fillets and Pieces
Grilled Butterflied Whole Chicken
Ingredients:
One Whole Chicken
Olive Oil
Salt and Pepper to taste
BBQ Sauce (optional)
Directions:
Heat grill to medium.
Remove and discard the liver, gizzard, neck, etc from the inside cavity of the chicken. Rinse inside and outside of chicken with cold water.
If you did not have your butcher butterfly the whole chicken, following is how you do it yourself – very easy.
Place chicken on a cutting board, breast side down. Using kitchen shears, cut along each side of the backbone of the chicken. Discard backbone. Open and press chicken flat. If necessary, cut with a sharp knife a bit at the very top of the middle of the breastbone to help the chicken lay more flat.
Rinse chicken again. Rub inside with some olive oil, and season with salt and pepper. Turn the chicken over, and also rub the top of the skin with some olive oil, and season with salt and pepper.
Place chicken, skin side down, on the grill. Grill until the skin has grill marks, is a golden brown and nicely charred. When it’s reached this, turn the chicken over carefully (I use a large BBQ spatula with the help of BBQ tongs). Continue to cook until internal temperature is 155 degrees F.
Brush with barbecue sauce. If you wish, you can also flip the chicken again and apply the barbecue sauce to the underside, and flip back again. Remove from grill to a plate. Allow to rest for 10 minutes and then cut into serving pieces.
6/11/21 Seafood Case
Fresh Wild Caught Yellow Lake Perch
Fresh Faroe Island Farm Raised Black Pearl Salmon
Wild Caught Tuna Loin Steaks
Wild Caught Snapper
Norwegian Farm Raised Atlantic Salmon
Wild Caught Alaskan Coho Salmon
Wild Caught Halibut
Fresh In-Shell Little Neck Clams
Wild Caught Grouper
Wild Caught Swordfish Steaks
Wild Caught Mahi Mahi
Fresh In-Shell Chesapeake Oysters
Cedar Planked Salmon
Ingredients:
3 (12 inch) untreated cedar planks
¼ cup chopped green onions
1/3 cup vegetable oil
1 teaspoon grated ginger root
1 ½ teaspoons rice vinegar
1 teaspoon minced garlic
1 teaspoon sesame oil
1/3 cup soy sauce
2 (2 pounds) salmon fillets, skin removed
Directions:
Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
In a shallow dish, stir together the veg oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
Preheat grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
Place the salmon fillets onto the planks and discard the marinade.
Have a spritzer bottle ready with water in case of flareups.
Cover and grill for about 12-15 minutes. Fish is done when you can flake it with a fork. Remember that it will continue to cook for a few minutes after you remove it from the grill.
Serves 6
Suggestion: Serve with an Asian inspired rice and roasted asparagus.
2021 06 04 Recipe Picture Cedar Planked Salmon