New Items, Recipes & Specials

4/17/17 Specials

Mert’s seafood in the Okemos ice case Friday April 14th and Saturday April 15th:
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Farm Raised King Salmon Fillets – beautiful!
Wild Caught Fresh Whitefish Fillets
Wild Caught Mahi Mahi Fillets Sashimi Grade

Good Saturday, 04/08/17, through Saturday, 04/15/17
1.Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $2.99 lb
3.Fresh Polish Sausage Links or Ropes $3.49 lb
4.All Natural Bone-In Pork Shoulder Roast $1.99 lb
5.All Natural Boneless Pork Shoulder roast $2.49 lb

Good Monday, 04/17/17, through Sunday, 04/23/17
1.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.All Natural Bulk Mild Breakfast Sausage $2.99 lb
3.All Natural Boneless Skinless Chicken Breast $3.49 lb

Simple Grilled Steak Fajitas

Ingredients:
1 lb top sirloin steak or flat iron steak
2 tablespoon fajita seasoning mix
1 large sweet onion, cut crosswise into ½ inch slices
1 medium sweet red bell pepper, halved
1 medium green bell pepper, halved
1 tablespoon olive oil
4 tortillas (8 inch), warmed
Optional items:
Sliced avocado
Chopped fresh cilantro
Lime wedges

Directions:
Rub steak with seasoning mix. Brush onion and peppers with the oil. Allow steak to come to room temperature.
Preheat grill to medium high heat.
Grill steak and vegetables, covered, for 4-6 minutes on each side or until meat reaches desired doneness, and vegetables are tender. Sirloin steak does not like to be well done – grill to 145 degrees F for best results. Flat Iron steak can be grilled to complete doneness if desired.
Remove from grill. Let steak stand, covered, 5 minutes before slicing.
Cut vegetables and steak into strips; serve in tortillas. If desired, top with avocado and cilantro and serve with lime wedge.
Serves 4
From prep to table 30 minutes

4/7/17 Specials

Mert’s seafood in the Okemos ice case Friday April 7th through Sunday April 9th:
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade

Good Saturday, 04/01/17, through Sunday, 04/09/17
1.Brandon’s Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.Boneless Beef Chuck Tender Steak $4.99 lb
3.Bulk Mild Breakfast Sausage $2.99 lb
4.All Natural Boneless Pork Loin Chops or Butterfly Chops $2.99 lb
5.All Natural Boneless Pork Loin Roast $2.79 lb
6.Frozen Cod Loin Portions $4.99 lb
7.In Our Frozen Case – Spinach Feta Chicken Sausage $2.99 lb – perfect to have on hand in the freezer or the cooler this summer

4/7/17 New items

Fresh Sweet Onion Teriyaki Sausage
Fresh Buffalo Wing Brats
In the freezer section:
Shaved (thin sliced) Pork Shoulder
Shaved (thin sliced) English Roast
Shaved (thin sliced) Eye of Round Roast

Balsamic Pork with Rosemary & Thyme

Ingredients:
2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Directions:
Cut each pork tenderlin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade. If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes