New Items, Recipes & Specials

6/9/18 Specials

Seafood on Ice at Mert’s
Fresh U.K. Farm Raised Scottish Black Pearl Atlantic Salmon (sushi safe)
Wild Caught Sockeye Salmon (sushi safe)
Fresh Gluten Free Lemon Dill Salmon Burgers – great on the grill!
Norwegian Farm Raised Atlantic Salmon (sushi safe)
Fresh Wild Caught Yellow Lake Perch
Fresh Wild Caught Halibut
Wild Caught Tuna Loin Steaks (sushi safe)
Wild Caught Mahi Mahi (sushi safe)

Good From Saturday, 6/09/18 to Sunday, 6/17/18
1. Bell & Evans Boneless Skinless Chicken Breast $6.99 lb
2. Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
3. All Natural Boneless Skinless Chicken Breast $3.49 lb
4. All Natural Bone-In Pork Loin Chops $2.49 lb – great on the grill!

Good From Saturday, 6/02/18 to Sunday, 6/10/18
1. Ground Beef Chuck $4.49 lb
2. All Natural Boneless Skinless Chicken Breast $3.49 lb
3. Fully Cooked Smoked Bone-In Pork Chops $4.99 lb
4. Fresh Ground Beef Chuck Patties $4.99 lb
5. Boneless Beef Sizzler Steaks $5.99 lb

Grilled Marinated Pork Chops

Ingredients:
½ cup Worcestershire sauce
¼ cup minced fresh parsley
¼ cup balsamic vinegar
¼ cup soy sauce
2 tablespoons olive oil
1 teaspoon minced garlic
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
* 4 boneless pork loin chops (8 oz each, 1 inch thick)
* Optional – Bone-In Pork Loin Chops can be substituted

Directions:
In a large bowl, combine and mix all items except the pork chops.
Add pork chops, turn to coat – refrigerate for 8 hours or overnight.
Drain and discard marinade.
Preheat grill medium heat. Lightly oil grill grate to prevent sticking.
Grill chops covered for 10-15 minutes on each side or until an internal thermometer reads 145 degrees F.
Let meat stand for 5 minutes before serving.
Serves 4
From Prep to Table 25 to 30 minutes

6/8/18 New Items

Mud Lake Farm St. Steve’s Elderflower or Ginger Soda (Made in Michigan)
Kasia’s Potato Cheddar Jalapeno Pierogies
Pear and Broccoli Salad (in the deli cold case)
Tomato Basil Couscous Salad (in the deli cold case)

Marinated Chicken Breast (or other chicken)

Ingredients:
Marinade:
½ cup extra virgin olive oil
½ cup balsamic vinegar or other vinegar
¼ cup soy sauce
¼ cup Worcestershire sauce
1/8 cup lemon juice
¾ cup brown sugar
2 teaspoons dried rosemary
2 tablespoons Dijon or Spicy Brown mustard
2 teaspoons salt
1 teaspoon ground black pepper
2 teaspoons garlic powder

6 chicken breasts or 3.5 pounds other chicken

Directions:
Whisk together all ingredients except the chicken.
Remove half cup of marinade and reserve for basting the chicken later.
Place chicken in a large resealable bag and pour marinade over the top. Close securely and turn the bag a couple of times to cover.
Marinade for at least 4 hours and up to 24 hours, turning the bag periodically.
Preheat grill to medium high heat. Lightly oil the grill grates to prevent sticking.
Grill chicken for 5 to 6 minutes on each side or until cooked through. Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.
• Optional – if you bring the reserved marinade up to a boil, let simmer until slightly reduced – it makes a wonderful sauce to go on top of the chicken when served.
Serves 6 to 8
Prep time 45 minutes; Cook Time 10 to 18 minutes
Marinade time 4 hours to 24 hours

6/1/18 New Items

Excalibur Smokehouse BBQ Seasoning
Short’s Brewing Melt My Brain Golden Ale (Made in Michigan)
Duke’s Dust Seasoning (Made in Michigan) look for recipes at dukesdust.com
Back in Stock:
Bell’s Oberon 5 liter Can (Made in Michigan)
Founder’s Double Trouble (Made in Michigan)