A2 Milk Company A2 Vitamin D Whole Milk
Local Epicurean Infused Noodles – new flavors! (made in Michigan) Rague Noodles, Kalamata Olive Avon Lemon, Wild Garlic
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Bea’s Best Flat Cut Corned Beef Brisket
Bea’s Best Eye of Round Corned Beef
On Ice at Mert’s Meats
Wild Caught Tuna Loin Steaks (sushi safe)
Fresh Scottish Farm Raised Black Pearl Salmon (sushi safe)
Norway Farm Raised Atlantic Salmon (sushi safe)
Wild Caught Swordfish Loin Steaks (sushi safe)
Wild Caught Grouper Fillets (sushi safe)
Wild Caught Halibut (sushi safe)
Fresh Wild Caught Yellow Perch Fillets
Wild Caught Snapper (sushi safe)
Wild Caught USA Gulf 16-20 ct Raw EZ Peel Shrimp Free of Antibiotics
Wild Caught Mahi Mahi (sushi safe)
Big O’Smokehouse Fresh Smoked Salmon Boneless Skinless Bite Size Pieces
Specials Good Saturday, 2/29/20 through Sunday, 3/2/20
Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
Boneless Beef Sirloin Tip Roast $4.99 lb
Boneless Beef Stew Meat $4.99 lb
Porterhouse Steak $10.99 lb
T-Bone Steak $9.99 lb
Sweet Italian Sausage Bulk or in Links $3.99 lb
Boneless Beef Flat Iron Steak $9.99 lb
Frozen 5-7 oz Tilapia Fillets $3.99 lb
Specials Good Monday, 3/2/20 through Sunday, 3/2/20
All Natural Boneless Skinless Chicken Breast 10 lb bag $2.99 lb
Specials Good Saturday, 2/22/20 through Sunday, 3/1/20
Ground Beef Chuck $4.49 lb
All Natural Boneless Skinless Chicken Breast $2.99 lb
Boneless Beef Top Sirloin Steak $8.99 lb
All Natural Boneless Pork Loin Chops or Butterfly Chops $2.29 lb
All Natural Boneless Pork Loin Roast $2.29 lb
Boneless Beef English Roast $4.99 lb
Boneless Beef Tri-Tip Roast $7.99 lb
Ingredients:
3 tablespoons lime juice
3 tablespons stir-fry sauce
4 ½ teaspoons grated fresh ginger root
3 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 pork tenderloin (1 pound)
Directions:
Remove silver skin and excess fat on the pork tenderloin.
In a bowl, combine the first six ingredients. Place the pork in a shallow container with a lid; add half of the marinade. Turn pork to coat; cover and refrigerate for 2 hours, turning occasionally. Cover and refrigerate the remaining marinade for basting.
Drain marinade from pork and discard. Grill the pork, covered, over hot heat until a thermometer reads 160 degrees F and juices run clear, 15-20 minutes, basting occasionally with reserved marinade.
Serves 4
From prep to table 20 minutes plus 2 hours marinade time
Seafood On Ice at Mert’s Meats
Wild caught Tuna Loin Steaks (sushi safe)
Fresh Scottish farm raised Black Pearl Salmon (sushi safe)
Norway farm raised Atlantic Salmon (sushi safe)
Wild caught Swordfish Loin Steaks (sushi safe)
Wild caught Grouper Fillets (sushi safe)
Wild caught Halibut (sushi safe)
Wild caught Snapper (sushi safe)
Wild caught USA Gulf 16-20 ct raw EZ peel shrimp free of antibiotics
Wild caught Mahi Mahi (sushi safe)
Big O’Smokehouse fresh smoked Salmon boneless skinless bite size pieces
Specials Good Starting Saturday 2/22/20 through Sunday 3/1/20
Fresh Beef Ground Chuck $4.49 lb
All Natural Boneless Skinless Chicken Breast $2.99 lb
Boneless Beef Top Sirloin Steak $8.99 lb
All Natural Boneless Pork Loin Chops or Butterfly Chops $2.29 lb
All Natural Boneless Pork Loin Roast $2.29 lb
Boneless Beef English Roast $4.99 lb
Boneless Beef Tri Tip $7.99 lb
Specials Good Starting Saturday, 2/15/20 through Sunday, 2/23/20
Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
All Natural Bone-In Pork Shoulder Roast $1.99 lb
Boneless Beef Chuck Roast $4.99 lb
Bone-In Smoked Pork Loin Chops $4.99 lb
Ingredients:
2 tablespoons packed brown sugar
1 tablespoon soy sauce
1 tablespoon butter, melted
1 tablespoon olive oil
½ teaspoon garlic powder
½ teaspoon ground mustard
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon dill weed
Dash of salt
Dash of dried tarragon
Dash of cayenne pepper
1 salmon fillet, two pounds
Directions:
Mix well all ingredients except salmon; brush over the salmon. Place salmon, skin side down, on an oiled grill rack or a lightly oiled baking sheet.
Grill, covered, over medium heat or broil 4 inches from heat until fish just begins to flake easily with a fork, 10-15 minutes.
Serving Whole Salmon Fillets:
After grilling or broiling, gently remove the salmon to a serving platter with one or two large spatulas. The fish will separate from the skin easily so you can serve up portions of the cooked fillet.
A two pound fillet serves 4 to 8, depending on desired size of servings.
From prep to table 20 minutes
