New Items, Recipes & Specials

8/18/17 New Items

Brandon’s Butter Garlic Chicken Sausage
Back In Stock:
Local Epicurean Infused Pastas

Monday, 8/14/17 Fresh Seafood

Okemos Seafood on Ice Case Monday, 8/14/17, through Wednesday, 8/16/17

Fresh Farm Raised USA Striped Bass Fillets
Fresh Wild Caught USA Halibut
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Little Neck Clams

Grilled Lemon-Basil Snapper & Roasted Peppers

Ingredients:
3 large red bell peppers
2 tablespoons minced fresh basil
3 tablespoons water
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons grated lemon rind
¼ teaspoon salt
¼ teaspoon ground black pepper
Four (6 oz) red snapper fillets or other firm white fish fillets
Cooking spray
fresh chives (optional)

Directions:
Preheat broiler. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into ½ inch wide strips.
Combine the basil and water, balsamic vinegar, olive oil, lemon rind, salt, and black pepper in a medium bowl; stir well with a whisk. Add pepper strips; toss well. Let stand 1 hour. Drain peppers, reserving marinade.
Coat grill rack with cooking spray. Preheat grill to medium high heat.
Brush both sides of fillets with the reserved marinade. Place fish on rack and grill 5 minutes on each side or until the fish flakes easily when tested with a fork, basting frequently with the remaining basil mixture.
Divide pepper mixture evenly among 4 plates. Top each serving with a fillet. Garnish with fresh chives if desired.
Serves 4
From prep to table (including marinade time) 90+ minutes

Okemos Seafood on Ice Case Thursday, 8/10/17, through Sunday, 8/13/17

Watch for more seafood newsletters each Monday also as we replenish the ice case every Monday and Thursday with fresh seafood and shellfish.

Brandon’s Fresh Made Gluten Free Lemon Dill Salmon Burgers
Fresh Wild Caught USA Chesapeake In-Shell Oysters
Fresh Farm Raised USA Little Neck Clams
Fresh Farm Raised U.K. Black Pearl Salmon Fillets Sashimi Grade
Fresh Wild Caught USA Halibut
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade
Fresh Wild Caught Panama Snapper
Fresh Farm Raised USA Rainbow Trout
Check out the frozen tortilla/chipotle crusted tilapia fillets – great for fish tacos – spiced just right. Just put in foil on your grill, or in your oven, crumble and your fish is ready for tacos.

Good Saturday, 8/12/17, through Sunday, 8/20/17
1. Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.All Natural Bone-In Pork Shoulder Roast or Whole Pork Shoulder $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb

Good Saturday, 8/5/17, through Sunday, 8/13/17
1. Fresh Ultimate Burger Blend 75% Beef/25% Pork $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef Eye of Round Steak or Roast $4.99 lb
4.Fresh Bratwurst or Fresh Beer Brats $3.99 lb

8/11/17 New Items

Brandon’s Dry Aged Filet Mignon – beautiful!
Burgdorf’s Winery (Michigan Made): Wolverine White, Un-Oaked Chardonnay
Newby Teas of London 25 ct tea bags: Chamomile, Darjeeling, Earl Grey, Jasmine Blossom, Rooibos Orange, Peppermint
Dearborn Meats (Michigan Made): Red Hot Franks, Ring Bologna, Hot Headcheese, Sliced Canadian Bacon