7/1/21 New Items
Zymbiotics Jeff’s Orange Beetz
Zymbiotics Jeff Zimchi (Kimchi)
Blackgrass Pineapple Hard Cider
Cheboygan Blood Orange Honey
Lansing Brewing Amber Cream
Zoa Super Berry Energy Drink
Zoa Wild Orange Energy Drink
New Items, Recipes & Specials
Grilled Coho Salmon
Ingredients:
2 pounds Alaskan Coho Salmon Fillet (or substitute Black Pearl Atlantic or Norwegian Atlantic Salmon fillet)
1 tablespoon fresh thyme (or substitute ¾ teaspoon ground thyme)
2 teaspoons fresh chives (or substitute ¾ teaspoon dried chives)
1 lime (thinly sliced)
¼ teaspoon Himalayan pink salt
2 teaspoons avocado oil
Directions:
Preheat grill to 375 degrees F.
Place the Coho salmon fillets on a plate. Coat with salt, herbs and sliced limes.
Drizzle avocado oil on top.
Place the fillets onto a large piece of aluminum foil. Add in any vegetables you want to cook with the fish.
Wrap the fish in the foil packets.
Grill for 8 minutes until done. You will know the fish is done when it is firm to the touch. Cooking time may be a little longer if you use a thicker cut of salmon.
Serve hot.
Serves 3 to 4
From prep to table 20 minutes
6/17/21 New Items
Try Me brand Sunshine Sauces – Tennessee and Cajun
Spectrum Natural Refined Coconut Oil Spray
6/18/21 Seafood Case
Fresh In-Shell Little Neck Clams
Fresh Wild Caught Yellow Lake Perch
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.
