New Items, Recipes & Specials

11/11/17 Specials

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 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

Good Saturday, 11/11/17, through Sunday, 11/19/17
1. Fresh Ground Beef Chuck $4.49 lb – ground fresh all day – never from a tube
2.Fresh Boneless Beef Stew Meat $4.99 lb
3.Fresh All Natural Boneless Skinless Chicken Breast $3.49 lb
4.Fresh Bulk Mild Breakfast Sausage $2.99 lb
5.Frozen 5-7 oz Large Tilapia Fillets $3.99 lb
6.Tur-Duc-Hen – a unique alternative for Thanksgiving or any get-together. $50.00 each – half price – 13 lbs
7.Salmon Pinwheels – Seafood Lobster Stuffed or Seafood Spicy Crab Stuffed $3.00 each – half price!

Good Saturday, 11/04/17, through Sunday, 11/12/17
1. Fresh Ground Beef Sirloin $4.99 lb
2.Fresh Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
3.Fresh All Natural Boneless Skinless Chicken Breast $3.49 lb
4.Fresh Sweet Italian Sausage Bulk or Links $3.99 lb
5.FROZEN Spinach Feta Chicken Sausage $2.99 lb
6.FROZEN Ground Chicken Breast $2.99 lb
7. Tur-Duc-Hen – a unique alternative for Thanksgiving or any get-together. $50.00 each – half price – 13 lbs
8.Salmon Pinwheels – Seafood Lobster Stuffed or Seafood Spicy Crab Stuffed $3.00 each – half price!

11/10/17 Turkey Brine

3 cups apple juice or apple cider
2 gallons cold water
4 tablespoons fresh rosemary leaves
5 cloves garlic, minced
1 ½ cup Kosher salt
2 cups brown sugar
3 tablespoons peppercorns
5 whole bay leaves
Peel of 3 large oranges
Choice of other items for the cavity of the turkey such as roughly cut celery, oranges, other fruits, and chopped herbs.
Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover. Allow to cool completely.
Ensure that the giblet bag and extra fat or organs are cleaned out of the neck and the cavity. Fill the bird’s cavity with the roughly chopped oranges, celery and herbs from the brine. You can also inject the bird with the brine liquid – that will add moisture to the meat, especially the breast.
Place the turkey in a large plastic bag, put the bag into a tub and pour the cooled brining solution into the bag. Seal the bag and put the tub with the bag/turkey into refrigeration for 16-24 hours.
When ready to roast the turkey, remove it from the brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside. Discard the brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

11/2/17 New Items

Oh Snap Gone Dilly Whole Dill Pickles – in the refrigerated deli case
Sanders Mini Bites (Michigan Made): milk chocolate pecan delights, dark chocolate peanut butter crisps, dark chocolate sea salt caramel, dark chocolate snoconuts, dark chocolate peppermint patties, milk chocolate caramels

11/4/17 Specials

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

Salmon Dill Soup

Ingredients:
1 large potato, peeled and cut into 1 ½ inch pieces
1 large carrot, cut into ½ inch slices
1 ½ cups water
1 cup reduced sodium chicken broth
5 medium fresh mushrooms, halved
1 tablespoon flour
¼ cup evaporated milk
¼ cup shredded mozzarella cheese
8 oz salmon fillet, skinned, cut into 1 ½ inch pieces
¼ teaspoon ground black pepper
1/8 teaspoon salt
1 tablespoon chopped fresh dill
Directions:
Place potato, carrot, water & chicken broth in a saucepan; bring to a boil. Reduce heat to medium; cook, uncovered, until vegetables are tender, 10-15 minutes.
Add mushrooms. In a small bowl, mix flour and milk until smooth; stir into soup. Return to a boil; cook and stir until mushrooms are tender. Reduce heat to medium; stir in cheese until melted.
Reduce heat to medium-low. Add salmon; cook, uncovered, until fish just begins to flake easily with a folk, 3-4 minutes. Stir in pepper and salt to taste. Sprinkle with dill.
Serves 2
From prep to table 30 minutes