New Items, Recipes & Specials

5/13/17 Specials

Mert’s seafood in the Okemos ice case Friday, May 12th through Sunday, May 14th
Farm Raised Fresh In-Shell Little Neck Clams 2/$1.00 each
Wild Caught Fresh In-Shell Chesapeake Medium Oysters 2/$3.00 each
Wild Caught Mexico Fresh Black Grouper Fillets $26.99 lb
Wild Caught Canada Fresh Whitefish Fillets $9.99 lb
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade $11.99 lb
Wild Caught Mahi Mahi Fillets Sashimi Grade $8.99 lb

Mother’s Day Seafood Specials through Sunday, May 14th
Wild Caught Jumbo Red King Crab Legs $32.99 lb
Norwegian Farm Raised Atlantic Salmon $11.99 lb
Peeled & Deveined Extra Large 16-20 ct Cooked White Shrimp $14.99 lb
Wild Caught Small 4 oz Lobster Tails $6.50 each
Wild Caught Large 7-10 oz Lobster Tails $35.69 lb

Good Saturday, 05/13/17, through Sunday, 5/21/17
1.Fresh All Natural Boneless Skinless Chicken Breast $3.49 lb
2.Brandon’s Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
3.Our best selling summer brats – Fresh Brats and Fresh Beer Brats $3.99 lb
4.Fresh Bulk Mild Breakfast Sausage $2.99 lb – great made into patties for a “hamburger”

Good Saturday, 05/6/17, through Sunday, 5/14/17
1.Fresh Ground Beef Chuck $4.49 lb
2.All Natural Boneless Skinless Chicken Breast $3.49 lb
3.Boneless Beef Okemos Hanger Steak $7.99 lb
4.Boneless Pork Sirloin Chops $2.49 lb

Citrus Salmon en Papillote

Ingredients:
6 orange slices
6 lime slices
6 salmon fillets (4-6 oz each)
1 lb fresh asparagus, trimmed & halved
Olive oil-flavored cooking spray
½ teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons minced fresh parsley
3 tablespoons lemon juice

Directions:
Oven Method:
Preheat oven to 425 degrees F. Cut parchment paper or heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold parchment paper around fish and crimp the edges to seal; place on baking sheets. Bake until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.
Grill Method:
Preheat grill to medium-high heat – lightly oil grill grate to prevent sticking. Cut heavy-duty foil into six 15×10 inch pieces; arrange three orange and three lime slices on one side of each sheet. Top with fish and asparagus. Spritz with cooking spray. Sprinkle with salt, pepper and parsley. Drizzle with lemon juice.
Fold foil around fish and crimp the edges to seal. Place on grill grate and cook until fish flakes easily with a fork, usually 12-15 minutes. Open packets carefully to allow steam to escape.

Serves 6
From prep to table 40 minutes

5/6/17 Specials

Mert’s seafood in the Okemos ice case Friday, May 5th through Sunday, May 7th
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Mahi Mahi Fillets Sashimi Grade

Good Saturday, 04/29/17, through Sunday, 5/7/17
1.Fresh Brats or Beer Brats $3.99 lb
2.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
3.All Natural Boneless Pork Loin Chops and Butterfly Chops $2.99 lb
4.All Natural Boneless Pork Tenderloins (2 pk) $3.99 lb

Good Monday, 05/01/17, through Sunday, 5/7/17
1.All Natural Boneless Skinless Chicken Breast $3.49 lb

Grilled Marinated Pork Tenderloin

Ingredients:
2/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons soy sauce
4 ½ teaspoons firmly packed brown sugar
¾ teaspoon ground black pepper
½ cup finely chopped fresh rosemary
5 garlic cloves, chopped
1 package (of two) boneless pork tenderloins – about 2.5 pounds
Salt to taste

Directions:
Remove silver skin and excess fat from the tenderloins.
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended. With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
Place the tenderloins in a glass baking dish and pour the marinade over them. Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Preheat grill for medium-high heat. Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat over direct heat. Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy) (140 degrees internal temperature).
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Carve into slices across the grain and at an angle to the cutting board. Season with salt. Serve the tenderloins hot, warm or at room temperature.
Serves 4 to 6

4/29/17 Specials

Mert’s seafood in the Okemos ice case Friday, April 28th through Sunday, April 30th
Wild Caught Yellowfin Ahi Tuna Loin Steaks Sashimi Grade
Wild Caught Sockeye Salmon Steaks
Wild Caught Mahi Mahi Fillets Sashimi Grade

Good Monday, 05/01/17, through Sunday, 5/7/17
1.All Natural Boneless Skinless Chicken Breast $3.49 lb

Good Saturday, 04/22/17, through Sunday, 4/30/17
1.Fresh Ground Ultimate Burger Blend 75% Beef/25% Pork $3.99 lb
2.All Natural Boneless Skinless Chicken Breast $2.99 lb
3.All Natural Bone-In Pork Shoulder Roast $1.99 lb
4.All Natural Boneless Pork Shoulder Roast $2.49 lb
5.All Natural Bone-In Pork Steak $2.49 lb