New Items, Recipes & Specials

Bacon & Swiss Chicken Sandwiches

Ingredients:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon honey
4 boneless skinless chicken breast portions (4 oz each)
½ teaspoon McCormick’s Montreal steak seasoning
4 slices Swiss cheese
4 whole wheat hamburger buns, split
2 bacon strips, cooked & crumbled
Lettuce leaves (optional)
Tomato slices (optional)

Directions:
In a small bowl, mix mayonnaise, mustard and honey. Pound chicken with a meat mallet to ½ inch thickness. Sprinkle chicken with steak seasoning.
Preheat grill to medium heat. Lightly oil grill grate to prevent sticking. Grill the chicken, covered, for 4-6 minutes on each side or until internal temperature reaches 165 degrees F. Top with the cheese during the last minute of cooking to melt it.
Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted (or toast in toaster oven or toaster). Serve chicken on buns with bacon, mayonnaise mixture and, if desired lettuce and tomato.
Serves 4
From prep to table 30 minutes

10/27/17 New Items

Ka-Me Chinese Plum Sauce
Don Juan Marcona Almonds Sea Salted
Silva Regal Pure Arbequina Extra Virgin Oil
Main St. Bistro Mashed Potatoes

Okemos Seafood on Ice Case
Everyday is fresh seafood & shellfish day at Mert’s Meats!
Fresh Farm Raised U.K. Black Pearl Salmon Fillets (Sushi Grade)
Fresh Wild Caught USA Halibut
Wild Caught Alaskan Sockeye Steaks (Sushi Grade)
Wild Caught Yellowfin Ahi Tuna Loin Steaks (Sushi Grade)
Farm Raised Norwegian Atlantic Salmon (Sushi Grade)
Wild Caught Alaskan Sockeye Salmon (Sushi Grade)
Fresh Wild Caught Chesapeake In-Shell Oysters
Fresh Farm Raised Canada P.E.I. Blue Mussels
Fresh Farm Raised USA Little Neck Clams

Bulk in the freezer case across from the meat service case – scoop the quantity that you want:
16-20 ct Large EZ Peel Raw White Shrimp $11.99 lb
16-20 ct Large Peeled & Deveined Cooked Shrimp $16.99 lb

Good Saturday, 10/28/17, through Sunday, 11/05/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef English Roast $4.99 lb
4.Boneless Pork Sirloin Roast $2.49 lb
5.Frozen Farm Raised Tilapia Fillets large 5-7 oz size $3.99 lb
6.Tur-Duc-Hen – a unique alternative for Thanksgiving or any get-together. $50.00 each – half price – 13 lbs

Good Saturday, 10/21/17, through Sunday, 10/29/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2. Boneless Beef Stew Meat $4.99 lb
3. All Natural Ground Pork $2.49 lb
4. Crusted Tilapia and Crusted Cod 2 packs $1.00 off per package
Roasted Garlic Herb Crusted Tilapia
Tortilla Chipotle Crusted Tilapia
Pecan Crusted Tilapia
Parmesan Herb Crusted Tilapia
Coconut Mango Crusted Tilapia
Potato Cheddar Crusted Cod
Summer Herb Crusted Cod
5.Salmon Pinwheels with Spicy Crab Stuffing or Lobster Stuffing 2/$6.00 each – half price! Great addition to any meal!

Good Monday, 10/23/17, through Sunday, 10/29/17
1. All Natural Boneless Skinless Chicken Breast $3.49 lb

10/20/17 New Items

Excalibur Sauces: Jamaican Jerk Style Rum, Red-Eye Moonshine, Kentucky Bourbon Basting Blend
Excalibur Maple Leaf Whiskey Flavored Rub

Salmon and Vegetable Salad

Ingredients:
1 pound fingerling potatoes
½ pound fresh green beans or wax beans
½ pound fresh asparagus
4 salmon fillets (6 to 8 oz each)
1 tablespoon plus 1/3 cup red wine vinaigrette, divided
¼ teaspoon salt
¼ teaspoon ground black pepper
4 cups fresh arugula or baby spinach
2 cups cherry tomatoes, halved
1 tablespoon minced fresh chives

Directions:
Cut potatoes lengthwise in half. Trim and cut the green or wax beans and asparagus into 2 inch pieces. Place the potatoes in a 6 qt stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender, adding beans and asparagus during the last 4 minutes of cooking. Drain.
Meanwhile, brush salmon with 1 tablespoon vinaigrette; sprinkle with salt and pepper. Preheat grill to medium-high heat. Lightly oil grill grate to prevent sticking. Place fish on rack, skin side down. Grill, covered 6-8 minutes or until fish just begins to flake easily with a fork and separates from the skin.
In a large bowl, combine potato mixture, arugula or spinach, tomatoes and chives. Drizzle with remaining vinaigrette; toss to coat. Serve with salmon.
Serves 4
From prep to table 30 minutes