The Cooking Class will stay on the 2nd Thursday this month, so it is being moved back to January 8th at 7:00pm. However, it will be at Susie Demke's home. Thanks Susie!!!
See you all there.
Tuesday, December 30, 2008
Correction on my "MELT IN YOUR MOUTH ROLLS"
I am re-posting my recipe for the Melt in Your Mouth Rolls. Seems I forgot to add 1/2 cup of water to proof the yeast in. Sorry if this caused problems with the recipe. Here is the corrected Version:
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
Add Proofed Yeast and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise) Proof in 125° ½ Cup Water
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
Add Proofed Yeast and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°), Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Wednesday, December 24, 2008
Sunday, December 21, 2008
PRIME RIB for CHRISTMAS DINNER
With Christmas approaching it is time to decide what to serve as Christmas Dinner. At my house our tradition is to serve Prime Rib and this is the week to buy it. It is on sale at grocery stores at over half the regular price. People often ask me about Prime Rib, where to buy it, how to prepare it and how to serve it. Let me answer a few of those questions.
When you go to the grocery store you won't find "Prime Rib." What you need to watch for is "Standing Rib Roast." It is sometimes called Ribeye Roast. Ribeye is really just steaks cut from the Rib Roast and pan fried. Why isn't it called a Prime Rib Roast when you go to the grocery store? Well, as most of you know, the USDA labels cuts of meat based on the amount of fat in each cut, Prime, Choice, Select and rarely seen Standard, with Prime being the leanest and best and Standard being the fattiest. It is extremely rare to find Prime graded meats in the grocery store. Standing Rib roasts graded as Prime are sent to restaurants and Choice and Select are sent to grocery stores. Because restaurants buy in bulk they get better pricing. If you find "Prime" Standing Rib Roast you would be looking at nearly $20.00 a lb or more. But with "Choice" which is second best or 3rd best "Select" you find much better pricing.
When selecting a roast ask for it by the number of bones in your cut for example ask for a 3 bone roast which will serve 4 - 6 depending on how you want to carve and serve it when cooked. Next ask for a cut near the "Loin End" or a "Center Cut". The loin end is less fatty and bones are slightly smaller so they weigh less, giving you better value at the weigh in.
To prepare and cook your Rib Roast you need to prepare a rub of your choice. I use only one thing, Lawry's Season Salt. I cover the entire outside of the roast top, bottom and all sides with olive oil and the seasoning salt then fresh cracked pepper. You can pour about a 1/8 - 1/4 cup of seasoning salt in a large dish and roll the roast in the salt liberally covering the entire roast. Sounds like a lot, but that is what gives the roast such a great flavor. That is what we did at Blank Angus. It is soooooo good!
Bake it at 250 degrees F. until it reaches an internal temperature of 118 degrees F. I like to use a thermal probe thermometer that beeps when it reaches the set temperature. Remove from the oven and cover with foil to let it rest. The roast will continue to cook as it rests keep the probe inserted or it will start to seep juice and dry the roast out.
Raise the temperature in the oven to 500 degrees F. When it reaches 500 put the roast back in and cook for another 10 - 15 minutes. This will give it it's rich baked color and crispy crust. Watch it closely so it won't burn. Remove from the oven.
To serve you can either cut it between the bones for large slices or I carve the bones off in one sweep with the electric knife and then carve the roast in 1/2" or 1 inch slices.
Make a brown gravy from the drippings and beef stock if you like or use Campbell's Beef Consomme Soup as an Au Jus.
Where to buy Standing Rib Roasts:
Stater Bros. $3.87 lb
Albertson's $3.77 lb
Ralph's $3.97 lb
Von's $4.99 lb
Buy extra and freeze. Save it for that special Valentine's Dinner in February.
When you go to the grocery store you won't find "Prime Rib." What you need to watch for is "Standing Rib Roast." It is sometimes called Ribeye Roast. Ribeye is really just steaks cut from the Rib Roast and pan fried. Why isn't it called a Prime Rib Roast when you go to the grocery store? Well, as most of you know, the USDA labels cuts of meat based on the amount of fat in each cut, Prime, Choice, Select and rarely seen Standard, with Prime being the leanest and best and Standard being the fattiest. It is extremely rare to find Prime graded meats in the grocery store. Standing Rib roasts graded as Prime are sent to restaurants and Choice and Select are sent to grocery stores. Because restaurants buy in bulk they get better pricing. If you find "Prime" Standing Rib Roast you would be looking at nearly $20.00 a lb or more. But with "Choice" which is second best or 3rd best "Select" you find much better pricing.
When selecting a roast ask for it by the number of bones in your cut for example ask for a 3 bone roast which will serve 4 - 6 depending on how you want to carve and serve it when cooked. Next ask for a cut near the "Loin End" or a "Center Cut". The loin end is less fatty and bones are slightly smaller so they weigh less, giving you better value at the weigh in.
To prepare and cook your Rib Roast you need to prepare a rub of your choice. I use only one thing, Lawry's Season Salt. I cover the entire outside of the roast top, bottom and all sides with olive oil and the seasoning salt then fresh cracked pepper. You can pour about a 1/8 - 1/4 cup of seasoning salt in a large dish and roll the roast in the salt liberally covering the entire roast. Sounds like a lot, but that is what gives the roast such a great flavor. That is what we did at Blank Angus. It is soooooo good!
Bake it at 250 degrees F. until it reaches an internal temperature of 118 degrees F. I like to use a thermal probe thermometer that beeps when it reaches the set temperature. Remove from the oven and cover with foil to let it rest. The roast will continue to cook as it rests keep the probe inserted or it will start to seep juice and dry the roast out.
Raise the temperature in the oven to 500 degrees F. When it reaches 500 put the roast back in and cook for another 10 - 15 minutes. This will give it it's rich baked color and crispy crust. Watch it closely so it won't burn. Remove from the oven.
To serve you can either cut it between the bones for large slices or I carve the bones off in one sweep with the electric knife and then carve the roast in 1/2" or 1 inch slices.
Make a brown gravy from the drippings and beef stock if you like or use Campbell's Beef Consomme Soup as an Au Jus.
Where to buy Standing Rib Roasts:
Stater Bros. $3.87 lb
Albertson's $3.77 lb
Ralph's $3.97 lb
Von's $4.99 lb
Buy extra and freeze. Save it for that special Valentine's Dinner in February.
Wednesday, December 10, 2008
COOKING CLASS
The next cooking class will be January 15, 2009 at 7:00 pm. It will be held at Liz Jergensen's house. Look at the menu selection below and recommend something for the class.
The recipes for the latest class will be posted here this weekend. I handed them out this time, so no rush to post them yet.
Mark your calendars for the next class!!!
See you there.
The recipes for the latest class will be posted here this weekend. I handed them out this time, so no rush to post them yet.
Mark your calendars for the next class!!!
See you there.
This Week's Deals
OK, sorry I am a day late in getting this posted. Here are some of the deals I am taking advantage of this week. Remember, click on each stores ad picture to see the entire weeks advertisement.
STATER BROS.
Top Sirloin Steak $1.97 lb
Chicken Thighs or Drumsticks .99¢
Ground Beef 73% lean $1.59
Beef Boneless Chuck Roast $1.99
Pork Shoulder Roast .99¢
Clementine Tangerines $4.79 (5 lb Box)
Kiwi .25¢ each
Russet Potatoes (5 lb Bag) .99¢ (with in store coupon Sun, Mon & Tues Only & while supplies last)
HENRY'S
Bananas .50¢ lb
Blueberries 4.4 oz $1.50
Blackberries 5.6 oz &1.50
Green Leaf Lettuce .77¢ each
Red Leaf Lettuce .77¢ each
Honeydew Melons .50¢ lb
Broccoli Crowns .77¢ lb
Mangos .50¢ each
Russet Potatoes 3 lbs for $1.00
Yellow Onions 3 lbs for $1.00
Cauliflower .77¢ each
Pears (D'Anjou Bosc, Bartlett or Red) .77¢ lb
VON'S
Boneless Skinless Chicken Breasts $1.97 lb
London Broil $1.99 lb
Boneless Beef Top Round Roast $2.29 lb
Pork Chops $1.67 lb
Foster Farm Fresh Whole Chicken $1.29 lb
Large Raw Shrimp $4.99 lb (Save 7.00 lb)
Gala Apples .79¢ lb
Fuji Apples .79¢ lb
Grapefruit 3 for $1.00
Raspberries 12 oz $5.99 each
Blackberries 12 oz $5.99 each
Baby Carrots 1 lb bag $1.00 each
Extra Large Russet Potatoes .88¢ lb
Jumbo Yellow Onions .50¢ lb
RALPH'S
Boneless Beef Chuck Roast $3.99 lb
Cross Rib Roast $3.99 lb
Chicken Breasts (Bone-in) .99¢ lb
Green Cabbage .50¢ lb
Seedless Navel Oranges 50¢ lb
Smirnoff Vodka (LOL For Pie Crusts!!!) $14.99 1.75 liter (1.75 ltr will last a lifetime!!!!)
ALBERTSON'S
Beef Chuck Chuck Roast $2.99 lb
Tri-Tip Roast $2.99 lb
Boneless Skinless Chicken Breasts $1.99 lb
Red Seedless Grapes $1.29 lb
Large Eggs (1 dozen with coupon) $1.29 (Limit 1 with Coupon)
Pineapple .99¢ lb
Bananas .70¢ lb
STATER BROS.
Top Sirloin Steak $1.97 lb
Chicken Thighs or Drumsticks .99¢
Ground Beef 73% lean $1.59
Beef Boneless Chuck Roast $1.99
Pork Shoulder Roast .99¢
Clementine Tangerines $4.79 (5 lb Box)
Kiwi .25¢ each
Russet Potatoes (5 lb Bag) .99¢ (with in store coupon Sun, Mon & Tues Only & while supplies last)
HENRY'S
Bananas .50¢ lb
Blueberries 4.4 oz $1.50
Blackberries 5.6 oz &1.50
Green Leaf Lettuce .77¢ each
Red Leaf Lettuce .77¢ each
Honeydew Melons .50¢ lb
Broccoli Crowns .77¢ lb
Mangos .50¢ each
Russet Potatoes 3 lbs for $1.00
Yellow Onions 3 lbs for $1.00
Cauliflower .77¢ each
Pears (D'Anjou Bosc, Bartlett or Red) .77¢ lb
VON'S
Boneless Skinless Chicken Breasts $1.97 lb
London Broil $1.99 lb
Boneless Beef Top Round Roast $2.29 lb
Pork Chops $1.67 lb
Foster Farm Fresh Whole Chicken $1.29 lb
Large Raw Shrimp $4.99 lb (Save 7.00 lb)
Gala Apples .79¢ lb
Fuji Apples .79¢ lb
Grapefruit 3 for $1.00
Raspberries 12 oz $5.99 each
Blackberries 12 oz $5.99 each
Baby Carrots 1 lb bag $1.00 each
Extra Large Russet Potatoes .88¢ lb
Jumbo Yellow Onions .50¢ lb
RALPH'S
Boneless Beef Chuck Roast $3.99 lb
Cross Rib Roast $3.99 lb
Chicken Breasts (Bone-in) .99¢ lb
Green Cabbage .50¢ lb
Seedless Navel Oranges 50¢ lb
Smirnoff Vodka (LOL For Pie Crusts!!!) $14.99 1.75 liter (1.75 ltr will last a lifetime!!!!)
ALBERTSON'S
Beef Chuck Chuck Roast $2.99 lb
Tri-Tip Roast $2.99 lb
Boneless Skinless Chicken Breasts $1.99 lb
Red Seedless Grapes $1.29 lb
Large Eggs (1 dozen with coupon) $1.29 (Limit 1 with Coupon)
Pineapple .99¢ lb
Bananas .70¢ lb
Saturday, November 29, 2008
Super After Thanksgiving Sale
The 5 days after Thanksgiving isn't just for the mall and electronics stores. Stater Bros. is offering great prices on a few items. They have a 2 page flyer out.
They are the ONLY grocery store offering additional sales this week thru Tuesday. So snag these great buys:
Spare Ribs .79¢ lb
Ground Beef 85% lean $1.59 lb (Sold in 2 lb Chub)
Chicken Breasts (Boneless Skinless) $1.59 lb
Ready Pack Salad Mix .69¢ for a 1lb bag
Rotisserie Chicken 2 for $10.00 (All ready cooked in 4 flavors, Lemon Pepper, Malibu, Rosemary, Garlic & Herbs and Orange Chipotle
All items are subject to available for this ad. But they usually always have plenty. Get there right away to be sure.
Click the picture and see the rest of the ad.
Friday, November 28, 2008
COOKING CLASS
December's Cooking Class has been rescheduled to Thursday, Dec 4th at 7:00. Effective in January 2009, the class is moving to the 2nd Thursday of each month.
Starting December 4th, the classes with concentrate on making complete meals. More people have expressed interest in doing classes this way. It works fine for me if it works for everyone else. We will work on a main course, side dish, salad and bread or dessert item. I will make sure that all the items we learn are relatively fast and easy for the most part. Meals that can be made in an hour or so, that can be thrown together and slow cooked or meals that can be made ahead of time and heated or cooked another day.
We can also spend the class making soups for the winter months ahead.
I would like to know what everyone would like to learn at December's class. Here are some menus items. We can mix and match.
- Chicken Parmesan, Side Spaghetti with Marinara Sauce and Crushed Garlic and Herb Bread.
- Herb Crusted Roasted Pork Loin, Vegetable Tatin, Popovers and Salad with Meyer Lemon and Balsamic Vinaigrette Dressing.
- Chicken Cordon Blue, Buttermilk Mashed Potatoes, Green Salad with Orange Dressing, Avocado and Bacon.
- Pork Chops, Homemade Applesauce & Rice Pilaf
- Beef Stew, with grilled Garlic Bread, with Leaf Salad with Shake Vinaigrette, Toasted Pine Nuts
- Chicken Noodle Soup with Homemade Chicken Stock, with Dunking Grilled Mozzarella and Pesto Sandwich, and Dessert
- Roasted Chicken, with Yukon Gold Potatoes with Fresh Rosemary and an Avocado Bacon Salad
- Pot Roast Slow Cooked with Potatoes and Carrots. Homemade Biscuits.
- Fried Chicken, Baked Potato Wedges, Roasted Cherry Tomatoes, Biscuits and Jam
- Slow Cooked Tri-Tip, with Roasted Sweet Potatoes served with Honey and Cinnamon, Flourless Chocolate Cake from scratch.
- Chicken Breast with Mozzarella and Fresh Mushrooms, Mascarpone Cream and Fresh Fruit, Potato Gratin
- Black Pepper Seared Steak (Beef Au Poivre) with mushrooms and herbs and cream, Potatoes Gratin.
- Pork Chops in Cream Sauce with Green Beans, Peaches and Tarragon with Mascarpone Cream, Rolls and Dessert.
- 40 Cloves of Garlic Chicken, Brown Sugar and Butter Carrots and Rolls.
- Homemade Spaghetti and Meatballs, Wedge Salad and homemade Blue Cheese Dressing, Parmesan Garlic Bread
- Pork Tenderloin or Loin simply baked with seasoning salt and roasted. Olive Oil and Salt Crusted Baked Potatoes.
- Roasted Cornish Game Hens, Couscous, Panzanella, Vanilla Creme Custard with Caramel Sauce
- Quick and Easy Tacos with Soft Fried Tortillas, Spanish Rice, Corn Casserole and Buñuelos or Deep Fried Ice Cream.
- Prime Rib, Potatoes, Steamed and Season Broccoli, Crème Brulee
Other Side Dishes:
Fresh Green Beans with Bacon
Zucchini Carpaccio
Stuffed Mushrooms
Turnip Mashed Potatoes
Potato Casserole
Mascarpone Cream and Fresh Fruit
Eggplant Gratin
Potatoes & Aioli Sauce
Baked Beans
Baked Apples
Bread Pudding Dessert
Grilled Peaches with Honey and Granola
Fried Mozzarella Sticks
Celery Root and Apple Puree
Baked Carrots with Honey and Salt
Maple Roasted Butternut Squash
Broccoli Rabe
Other Desserts:
Banoffee Pie
Boston Fudge Cake
Charlotte Russe
Chocolate Crème Brulee
Cream Puffs or Éclairs
NY Style Cheesecake with Berry Coulis Sauce
Fresh Berries Pavlova
Meringue Chantilly
Root Beer Float Cake
Lemon Custard in Pastry Cups
Oatmeal Cake with Buttery Coconut Top (My Favorite Cake)
Baked Alaska
Ile Flottan with Crème Anglaise and Caramel
Chocolate Molten Lava
Peaches, Tarragon with Mascarpone Cream
Coconut Cake from Scratch
I could go on and on. There are so many more items I can list. Soups, Salads, Appetizers, Beverages, Breads and Specialty Items, like Candies, Jams, Sauces, etc...
These are just some of the menu items we can do at the next class. We can also mix and match sides for most of these items. If you have a suggestions for menu items you would like to see, let me know and we can have a class on those.
Monday, November 24, 2008
Monday, November 17, 2008
Thanksgiving Shopping Bargains
Well, Thanksgiving week flyers are here and the stores usually offer great deals on items most used at Thanksgiving. If you are looking for a fresh turkey rather than frozen, your best bet is to buy it at Costco or Sam's Club where they sell for .89¢ lb with no minimum purchase. If you want a frozen turkey then check the deals below for the prices. Once again, it looks like Stater Bros. has the best prices overall. Henry's has great prices on produce and only .10¢ more on fresh turkeys than Costco, but there is a minimum purchase of $30.00 to get that price. For most of the other great buys on turkeys they have a minimum purchase of $25.00. Stater's Bros. has fresh Young Turkeys for .99¢ lb with no minimum to buy.
If you like Prime Rib than be sure to buy some of the Rib Eye Roast at Stater Bros. That is what is used for Prime Rib. At $3.99 I am sure that is the price we will see this season. Freeze it for Christmas Dinner. 3 or 4 Bone Cut will serve 4 to 5 people.
Here are the bargains for this week:
CLICK on the photo of the flyer to see entire ad.
HENRY'S
Fresh Turkey .99¢ (with minimum $30.00 purchase)
On The Vine Tomatoes .99¢ lb
Russet Potatoes 5lb bag .88¢ each
Fresh Cranberries 12oz bag $2.00
Broccoli Crowns .77¢ lb
Granny Smith Apples .77¢ lb (Use for Apple Pie Recipe below)
Celery .77¢ per bunch
Sweet Potatoes .77¢ lb
Garnet Yams .77¢ lb
Jewel Yams .77¢ lb
Bosc Pears .77¢ lb
D'Anjou Pears .77¢ lb
Yellow Onions 3lbs for $1.00
Fresh Green Beans $1.25 lb
Gala Apples .97¢ lb
Fuji Apples .97¢
STATER BROS.
Turkey (Frozen) .37¢ lb (Minimum $25.00 Purchase)
Butterball (Frozen) Turkey .49¢ lb (Minimum $25.00 Purchase)
Fresh Young Turkey .99¢ lb (No Minimum Purchase it looks like)
Rib-Eye Roast $3.99 lb. (BUY THIS it is a great price. Half the price of Costco's)
Sausage 16oz Chub .99¢ each
Pork Butt Roast $1.19 lb
Whole Smoked Ham .99¢ lb
Ground Beef (81% lean) $1.99 lb in 3lb Chub
Navel Oranges .50¢ lb
Red Yams .50¢ lb (I assume these are probably Garnet Yams which are great)
Celery .59¢ bunch
Pineapple $1.00 lb
Raspberries $2.50 for 6oz
Blueberries $2.50 for 4.4oz
Large Haas Avocados $1.00 each
Fresh Green Beans $2.00 lb
Fresh Cranberries $2.29 12oz bag
VON'S
Turkey (Frozen) $4.88 each up to 16 lbs (Minimum $25.00 purchase)
Butterball (Frozen) Turkey $7.88 each up to 16 lbs (Minimum $25.00 Purchase)
Turkey (Fresh) $1.29 lb No minimum purchase
Boneless Pork Loin $1.99 lb
Garnet Yams .50¢ lb
Blueberries $2.50 5.6oz
Celery $1.o0 bunch
Broccoli $1.50 lb
Cauliflower $1.50 lb
Cranberries $2.50 for 12oz bag
RALPH'S
Turkey (Frozen) .37¢ lb (With $25.00 Minimum purchase)
Turkey Butter Basted (Like Butterball) (Frozen) .57¢ lb (With $25.00 Minimum purchase)
Turkey (Fresh) $1.19 lb
Ham $1.49 lb
Russet Potatoes .99 lb
Fresh Green Beans .99¢ lb
Granny Smith Apples $1.00 lb
Golden Delicious Apples $1.00 lb
On The Vine Tomatoes $2.50 lb
Cranberries $2.00 12oz bag
Brown Onions 50¢ lb
Red Yams .50¢ lb
Celery .50¢ bunch
Mrs. Cubbison's Corn Dressing $1.50 box
Libby's Pumpkin $2.00 29oz can
ALBERTSON'S
Turkey (Fresh .99¢ lb with coupon for the circular)
Yukon Gold Potatoes $1.49 for 5 lb bag
Mrs Cubbison's Dressings $1.69 each
Libby's Pumpkin $2.50 29oz can
Celery .99¢ lb
Granny Smith Apples $1.50 lb
Fresh Cranberries $2.50 12oz bag
If you like Prime Rib than be sure to buy some of the Rib Eye Roast at Stater Bros. That is what is used for Prime Rib. At $3.99 I am sure that is the price we will see this season. Freeze it for Christmas Dinner. 3 or 4 Bone Cut will serve 4 to 5 people.
Here are the bargains for this week:
CLICK on the photo of the flyer to see entire ad.
HENRY'S
Fresh Turkey .99¢ (with minimum $30.00 purchase)
On The Vine Tomatoes .99¢ lb
Russet Potatoes 5lb bag .88¢ each
Fresh Cranberries 12oz bag $2.00
Broccoli Crowns .77¢ lb
Granny Smith Apples .77¢ lb (Use for Apple Pie Recipe below)
Celery .77¢ per bunch
Sweet Potatoes .77¢ lb
Garnet Yams .77¢ lb
Jewel Yams .77¢ lb
Bosc Pears .77¢ lb
D'Anjou Pears .77¢ lb
Yellow Onions 3lbs for $1.00
Fresh Green Beans $1.25 lb
Gala Apples .97¢ lb
Fuji Apples .97¢
STATER BROS.
Turkey (Frozen) .37¢ lb (Minimum $25.00 Purchase)
Butterball (Frozen) Turkey .49¢ lb (Minimum $25.00 Purchase)
Fresh Young Turkey .99¢ lb (No Minimum Purchase it looks like)
Rib-Eye Roast $3.99 lb. (BUY THIS it is a great price. Half the price of Costco's)
Sausage 16oz Chub .99¢ each
Pork Butt Roast $1.19 lb
Whole Smoked Ham .99¢ lb
Ground Beef (81% lean) $1.99 lb in 3lb Chub
Navel Oranges .50¢ lb
Red Yams .50¢ lb (I assume these are probably Garnet Yams which are great)
Celery .59¢ bunch
Pineapple $1.00 lb
Raspberries $2.50 for 6oz
Blueberries $2.50 for 4.4oz
Large Haas Avocados $1.00 each
Fresh Green Beans $2.00 lb
Fresh Cranberries $2.29 12oz bag
VON'S
Turkey (Frozen) $4.88 each up to 16 lbs (Minimum $25.00 purchase)
Butterball (Frozen) Turkey $7.88 each up to 16 lbs (Minimum $25.00 Purchase)
Turkey (Fresh) $1.29 lb No minimum purchase
Boneless Pork Loin $1.99 lb
Garnet Yams .50¢ lb
Blueberries $2.50 5.6oz
Celery $1.o0 bunch
Broccoli $1.50 lb
Cauliflower $1.50 lb
Cranberries $2.50 for 12oz bag
RALPH'S
Turkey (Frozen) .37¢ lb (With $25.00 Minimum purchase)
Turkey Butter Basted (Like Butterball) (Frozen) .57¢ lb (With $25.00 Minimum purchase)
Turkey (Fresh) $1.19 lb
Ham $1.49 lb
Russet Potatoes .99 lb
Fresh Green Beans .99¢ lb
Granny Smith Apples $1.00 lb
Golden Delicious Apples $1.00 lb
On The Vine Tomatoes $2.50 lb
Cranberries $2.00 12oz bag
Brown Onions 50¢ lb
Red Yams .50¢ lb
Celery .50¢ bunch
Mrs. Cubbison's Corn Dressing $1.50 box
Libby's Pumpkin $2.00 29oz can
ALBERTSON'S
Turkey (Fresh .99¢ lb with coupon for the circular)
Yukon Gold Potatoes $1.49 for 5 lb bag
Mrs Cubbison's Dressings $1.69 each
Libby's Pumpkin $2.50 29oz can
Celery .99¢ lb
Granny Smith Apples $1.50 lb
Fresh Cranberries $2.50 12oz bag
Restaurant Supply Store Trip
I am making a trip to the 3 restaurant supply stores in San Bernardino this Wednesday morning, Nov. 19th. I know Christi is going. If anyone else wants to go, let me know. They offer tons of items that restaurants use and few retailers carry. They sell scoops in a dozen sizes not just 3 or 4, the same with ladles. They are a great resource for buying good stuff at great prices. I buy a lot of my kitchen items here and most of it is better than the stuff you buy at retail stores. I find many things at these supply stores that are carried at places like Sur La Table or Williams-Sonoma, but for a heck of a lot less. The same item! Now, that being said, they are not set up to look like retail stores, they are supply warehouses, most are organized. My favorite it somewhat organized but they have the best overall prices. So, if you want great items at really inexpensive or reasonable prices join me on a trip to the local restaurant supply stores. Just let me know if you want to go.
Friday, November 14, 2008
Recipe are Posted - Enjoy
I have posted the recipes from the November cooking class below. You will find the Apple Pie, Coconut Cream Pie, Vodka Crust and regular crust, the "Orange Ginger Cranberry Sauce" and Melt in Your Mouth Rolls. These are all some of my favorite Thanksgiving recipes. The Cranberries are the easiest things in the world to make and tastes do much better than canned cranberry sauce. The Rolls take a little time, but as you all now know they are certainly worth the effort. The Vodka crust sounds weird but is the best crust I have ever made. And it tastes fantastic. No taste or smell of alcohol at all. It is the flakiest crust I have ever enjoyed.
I hope you enjoy these recipes for years to come. Oh yeah, remember the "Melt in Your Mouth Rolls" are a secret recipe. LOL. Let me know how everything turns out for you.
Please share the blog with others if you like. They may like these recipes also.
If you need help with any of these recipes, please call me. I want you to be successful in the kitchen. - Gregg
Thanks to Susie Demke for the photos of the pies.
I hope you enjoy these recipes for years to come. Oh yeah, remember the "Melt in Your Mouth Rolls" are a secret recipe. LOL. Let me know how everything turns out for you.
Please share the blog with others if you like. They may like these recipes also.
If you need help with any of these recipes, please call me. I want you to be successful in the kitchen. - Gregg
Thanks to Susie Demke for the photos of the pies.
WHOLE ORANGE GINGER CRANBERRIES
WHOLE ORANGE GINGER CRANBERRIES
Gregg Fry
16 oz Package of Whole Cranberries
2 Cups Sugar
1 Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
¾ Tbl Orange Zest
¾ Tbl peeled, finely chopped or zested Ginger
Combine all ingredients in a medium to large size saucepan.
Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
Near the end of cooking, skim and discard the foam that rises to the top.
Cool
Cover and refrigerate
Stores in the refrigerator for 2 months or 6 months frozen.
Gregg Fry
16 oz Package of Whole Cranberries
2 Cups Sugar
1 Cup Fresh Squeezed Orange Juice (Valencia Oranges are best)
¾ Tbl Orange Zest
¾ Tbl peeled, finely chopped or zested Ginger
Combine all ingredients in a medium to large size saucepan.
Cook over medium heat until the berries have popped open, about 10 minutes (Do not boil more than 10 minutes)
Near the end of cooking, skim and discard the foam that rises to the top.
Cool
Cover and refrigerate
Stores in the refrigerator for 2 months or 6 months frozen.
MELT IN YOUR MOUTH ROLLS
Melt in Your Mouth Rolls
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise)
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°, Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Gregg Fry
2 pkgs Yeast (I Prefer Rapid Rise)
3 Eggs Beaten
½ Cups Butter (Room Temperature)
½ Cups Sugar
1 teaspoon Salt
1 Cup Sifted Flour
In a mixer beat eggs add the rest of the ingredients and beat until smooth
ADD:
1 Cup Sifted Flour, Stir.
ADD:
1 Cup Warm Milk (Temperature should be 110° – 115°, Stir
ADD:
2 ½ Cups Sifted Flour, Stir
Mixture will be very gooey. You can refrigerate overnight with a cloth over it if you like, or just let rise until double.
Melt 1 stick of butter in a bowl for dipping.
Punch down and roll out to ½ thickness on to a floured surface with floured rolling pin..
Cut with 2” biscuit cutter dipped in flour to prevent from sticking.
Dip in melted butter and fold in half and place into a large shallow baking dish or pan.
Place side by side. They should lightly touch each other.
Pour any and all left over melted butter over the rolls.
Let rise until double, no more!!
Bake 15 minutes at 400° or until lightly golden brown.
Serve immediately.
Vodka Foolproof Pie Dough
Vodka Foolproof Pie Dough
Makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
Ingredients:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedure:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
Makes one 9-inch double-crust pie
The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour.
Ingredients:
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
1/2 cup cold vegetable shortening, cut into 4 pieces
1/4 cup cold vodka
1/4 cup cold water
Procedure:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
4. Empty mixture into medium bowl.
5. Sprinkle vodka and water over mixture.
6. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
7. Divide dough into two even balls and flatten each into 4-inch disk.
8. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 day
GREGG'S EASY PIE CRUST
Easy Pie Crust
Gregg Fry
Yield: 2 (10-inch) crusts or 1 Double Crust
1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.
If Baking Crust for a Cream Pie
Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes
Gregg Fry
Yield: 2 (10-inch) crusts or 1 Double Crust
1 ½ sticks very cold unsalted butter
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
Dice the butter and return it to the refrigerator while you prepare the flour mixture.
Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
Add the butter and shortening.
Pulse 8 to 12 times, until the butter is the size of peas.
With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
Dump out on a floured board and roll into a ball.
Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half.
Roll each piece between to pieces of plastic wrap, rolling from the center to the edge, turning the dough to make sure it forms a circle. Fold the dough onto a pie pan, and fit to the pan.
Repeat with the top crust.
If Baking Crust for a Cream Pie
Preheat oven to 400°
Roll 1 of the halves of the dough or all the dough, your choice, into a circle about 2 inches wider than the top of the pie dish.
Place dough into dish, do not stretch the dough because it will only shrink back to the rolled out size, and shape around pie pan
Flute the edges with fingers
Take a knife and poke slash marks in crust to vent, about 10 - 15 on bottom and sides to prevent the crust from puffing up.
Place uncooked hard beans or pie weights on the crust bottom to keep the pie from lifting.
Cook for 20 minutes and remove foil
Continue cooking until crust is golden brown all over, probably another 10 to 15 minutes
Coconut Cream Pie
COCONUT CREAM PIE
Gregg Fry
9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut
Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut
SWEET CREAM TOPPING
2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)
Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.
Gregg Fry
9” Pie Crust (Baked and Cooled to room temperature)
2/3 Cups Sugar
3 Tbls Cornstarch
½ tsp Salt 3 Cups Half & Half
3 Egg Yolks lightly beaten
1 Tbl Butter
1 ½ tsp Vanilla
¾ Cups Coconut
¼ Cup Toasted Coconut
Mix Sugar, Cornstarch, & Salt in a saucepan
Gradually add in Half & Half
Cook over medium heat stirring constantly, until mixture thickens and lightly boils
Boil for 1 minute stirring constantly. It can burn on the bottom at this point if you don’t
Remove from heat
Gradually temper egg yolks by adding a little of the cream mixture at a time until the egg yolks are hot. If you pour the egg yolks in all at once they will turn to scrambled eggs!
Now pour the cream and yolks back into the rest of the cream in the sauce pan and boil 1 more minute stirring constantly
Remove from heat.
Blend in butter and vanilla.
Add Coconut to mixture.
Pour immediately into prepared pie crust.
Refrigerate thoroughly for at least 2 hours or more.
Add sweet cream topping before serving (See recipe below)
Sprinkle with Toasted Coconut
SWEET CREAM TOPPING
2 Cups Heavy Whipping Cream
½ Cups Sifted Powdered Sugar
1 tsp Vanilla
1 packet Sugar Substitute (Like Sweet & Low or Equal)
Chill Mixing Bowl and wire whip in freezer or refrigerator (Cream Whips Better this way)
Whip all ingredients together until cream forms stiff peaks.
Spoon all the whipped cream on top of pie.
APPLE PIE RECIPE
APPLE PIE
Gregg Fry
Preheat Oven to 400°
9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust
Mix Dry Ingredients
Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.
Gregg Fry
Preheat Oven to 400°
9 Apples (Cored and peeled) MacIntosh, Granny Smith and Pippin are great
1 Cup Sugar
¼ Cup Flour
¼ tsp Nutmeg
1 tsp Cinnamon
Dash of Salt
2 Tbls Butter
Dbl Pie Crust
Cream, or milk and Sugar to brush and sprinkle to top crust
Mix Dry Ingredients
Pour apples into Pie Crust
Add Butter in drops on top of Apples
Place Top Crust on top of pie dish covering the apples
Wrap the top crust slightly under the lower pie crust
Crimp and flute the edges of the crust with your fingers
Lightly brush pie crust with cream and sprinkle with sugar
Cover the pie crust edges lightly with foil to prevent from burning
Bake at 400° for 30 minutes
Remove foil and continue to cook for 10 to 15 minutes or until apples are soft and tender
Let rest for 20 minutes and serve.
Thursday, November 13, 2008
Cooking Class Recipes
I know some of you are anxious for last nights recipes from the cooking class. I am in the process of typing them up. I will have them posted here real soon. I had a great time last night, I hope you all did also. Thanks Liz for the use of your home!!!
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg
Sorry for the delay in posting the recipes, but I was gone all day. So look back in a little bit. Thanks. - Gregg
Wednesday, November 12, 2008
COOKING CLASS TONIGHT (Wed, 11/12)
The cooking class tonight starts at 7 p.m. at Liz Jergensen's home. We will be learning how to make Cream Pies, Apple Pie, Rolls and Cranberry Sauce just in time for Thanksgiving!!! Be sure to join us tonight. The recipes from tonight's class will be posted tomorrow. See you there - Gregg
CHICKEN STOCK
Let's make chicken stock. Buy the chickens on sale (See this week's Bargains below) at Stater Bros. and follow this recipe. I use this all the time. It is great to just add noodles and tear apart the chicken and make chicken soup. Use this also for all recipes that ask for chicken stock. Enjoy!
Ingredients:
3 Whole chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
10 -15 sprigs fresh parsley
10 - 15 sprigs fresh thyme
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions:
Place the chickens (whole and uncut), onions, carrots, celery, parsley, thyme, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, covered, for 4 - 6 hours. Strain the entire contents of the pot through a colander and discard the solids. Place in Quart size containers. (I buy the containers at Smart & Final for about $5.00 for 50 and lids too) Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 6 - 12 months.
Ingredients:
3 Whole chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
10 -15 sprigs fresh parsley
10 - 15 sprigs fresh thyme
1 head garlic, unpeeled and cut in 1/2 crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
Directions:
Place the chickens (whole and uncut), onions, carrots, celery, parsley, thyme, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, covered, for 4 - 6 hours. Strain the entire contents of the pot through a colander and discard the solids. Place in Quart size containers. (I buy the containers at Smart & Final for about $5.00 for 50 and lids too) Chill the stock overnight. The next day, remove the surface fat. Use immediately or freeze for up to 6 - 12 months.
This Week's Deals
Wow! What a disappointing week for bargains at all the stores except Stater Bros. and Henry's. I am sure the grocery stores are holding out until next week when most of the holiday items will be on sale. This week's selection is bleak. Henry's has good prices on produce as always, but Ralph's and Albertson's offer very little on sale. For the most part these two stores are the most expensive overall. Even their sale prices often fall short of Stater Bros which has great sale prices this week. Von's isn't much better unfortunately, but when they offer something on sale it is quite often a good price. The unfortunate thing about Stater Bros., is that their stores are small and they are hard to move around in. But you can't beat their prices. Especially everyday pricing and in the Meat Dept. Now, if you live in Norco or Corona, the Stater Bros. on Hidden Valley is great. Nice and big and roomy. May be worth the trip, especially if you are headed to Henry's in Norco.
Also, as always, don't forget about Trader Joes. They don't run specials, but their prices are great on a lot of things. You have a choice of the one in Riverside Plaza or the one in Dos Lagos in South Corona. If in Dos Lagos, don't forget to stop in at Sur La Table. It is fun to look around there. Happy Shopping
STATER BROS.
Whole Chicken .77¢ lb
London Broil $1.87
Gala Apples .69¢ lb
Strawberries $1.50 for 16oz
Chicken Legs or Thighs .99¢ lb
Top Sirloin Steaks $2.77 lb
Ground Beef 73% Lean $1.59 lb in 3 lb Chub
Pork Shoulder Roast .99¢ lb (Great for Slow Cooking and BBQ Pork Sandwiches
Blackberries 5.6oz pkg $1.50 each
Black Seedless Grapes $1.50 lb
Red or Black Plums $1.50 lb
Cabbage .50¢ each
WED., THUS., & FRI. ONLY at Stater Bros.
Boneless Pork Loin Filet 2 for $9.98 (Excellent Price)
Pork Country Style Ribs .99¢ lb
Red Seedless Grapes .69¢ lb
HENRY'S
Rib-Eye Steak $4.99 lb
Haas Avocados .50¢ each
Pippin Apples .77¢ lb (Great for Apple Pie)
Romaine Lettuce .77¢ each
Red or Green Leaf Lettuce .77¢ each
Pears .77¢ each
Butternut Squash .77¢ each (See recipe for soup below)
Red Potatoes .77¢ each
Navel Oranges .50¢ lb
VON'S
7 Bone Beef Chuck $1.29 lb (Great for Pot Roasts)
Turkey (up to 16 lb) $4.88 each (with $25.00 purchase)
RALPH'S
Chicken Leg Quarters .99¢ lb
ALBERTSON'S
Raspberries, Blackberries or Blueberries 2 for $5.00
Also, as always, don't forget about Trader Joes. They don't run specials, but their prices are great on a lot of things. You have a choice of the one in Riverside Plaza or the one in Dos Lagos in South Corona. If in Dos Lagos, don't forget to stop in at Sur La Table. It is fun to look around there. Happy Shopping
STATER BROS.
Whole Chicken .77¢ lb
London Broil $1.87
Gala Apples .69¢ lb
Strawberries $1.50 for 16oz
Chicken Legs or Thighs .99¢ lb
Top Sirloin Steaks $2.77 lb
Ground Beef 73% Lean $1.59 lb in 3 lb Chub
Pork Shoulder Roast .99¢ lb (Great for Slow Cooking and BBQ Pork Sandwiches
Blackberries 5.6oz pkg $1.50 each
Black Seedless Grapes $1.50 lb
Red or Black Plums $1.50 lb
Cabbage .50¢ each
WED., THUS., & FRI. ONLY at Stater Bros.
Boneless Pork Loin Filet 2 for $9.98 (Excellent Price)
Pork Country Style Ribs .99¢ lb
Red Seedless Grapes .69¢ lb
HENRY'S
Rib-Eye Steak $4.99 lb
Haas Avocados .50¢ each
Pippin Apples .77¢ lb (Great for Apple Pie)
Romaine Lettuce .77¢ each
Red or Green Leaf Lettuce .77¢ each
Pears .77¢ each
Butternut Squash .77¢ each (See recipe for soup below)
Red Potatoes .77¢ each
Navel Oranges .50¢ lb
VON'S
7 Bone Beef Chuck $1.29 lb (Great for Pot Roasts)
Turkey (up to 16 lb) $4.88 each (with $25.00 purchase)
RALPH'S
Chicken Leg Quarters .99¢ lb
ALBERTSON'S
Raspberries, Blackberries or Blueberries 2 for $5.00
Saturday, November 8, 2008
This Week's Deals
Ok, I am not sure if anybody is really using this. If you are and would like me to continue updating the "This Week's Shopping Deals" section, please leave a comment here. That way I know to continue to update. It is time consuming, but I don't mind doing it if anyone is using it. Let me know. Thanks -- Gregg
Wednesday, October 22, 2008
Here is a recipe for the Chicken Quarters on sale this week at Stater Bros. For this week's bargains check the blog entry below.
Enjoy.
Braised Chicken with Mushrooms and Almonds
Ingredients:
Extra-virgin olive oil
8 chicken thighs or chicken quarters
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Chopped chives, for garnish
Directions:
Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
Enjoy.
Braised Chicken with Mushrooms and Almonds
Ingredients:
Extra-virgin olive oil
8 chicken thighs or chicken quarters
Kosher salt
1/2 pound pancetta, cut into 1/2-inch dice
2 large onions, julienned
Pinch crushed red pepper flakes
4 cloves garlic, smashed
2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced
2 cups dry white wine
4 to 6 cups chicken stock
1 bundle thyme
4 bay leaves
1/2 cup whole blanched almonds, toasted
Chopped chives, for garnish
Directions:
Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve.
Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed.
While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve.
Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich.
This Week's Deals
Here are some of the bargains this week and items that I will be picking up.
STATER BROS.
Top Sirloin Steak $1.97 lb
Whole Chickens (Foster Farms) .77¢ lb
Boneless Pork Loin Roast $1.99
Chicken Leg Quarters .99¢
Beef Chuck Roast $1.99
They also have all sodas on sale at great prices
VON'S
Medium Raw Shrimp (51-60 count) $4.49 lb
New York Steak $3.99 lb\
Thick Sliced Hickory Bacon $4.99 for 3 lbs (Saturday & Sunday ONLY)
HENRY'S
Red, Green or Black Seedless Grapes .77\
Green or Red Romaine .50¢ each
Red or Green Bell Peppers 3 for $1.00
Haas Avocados .77¢
Roma Tomatoes .77¢
Squash .77¢
Blackberries 2 for $4.00
RALPH'S
Boneless Pork Loin Roast $1.99
Whole Tri-Tip $1.99 lb
Green or White Asparagus $1.49
ALBERTSON'S
Whole Chicken .79¢ lb
Cucumbers .79¢
STATER BROS.
Top Sirloin Steak $1.97 lb
Whole Chickens (Foster Farms) .77¢ lb
Boneless Pork Loin Roast $1.99
Chicken Leg Quarters .99¢
Beef Chuck Roast $1.99
They also have all sodas on sale at great prices
VON'S
Medium Raw Shrimp (51-60 count) $4.49 lb
New York Steak $3.99 lb\
Thick Sliced Hickory Bacon $4.99 for 3 lbs (Saturday & Sunday ONLY)
HENRY'S
Red, Green or Black Seedless Grapes .77\
Green or Red Romaine .50¢ each
Red or Green Bell Peppers 3 for $1.00
Haas Avocados .77¢
Roma Tomatoes .77¢
Squash .77¢
Blackberries 2 for $4.00
RALPH'S
Boneless Pork Loin Roast $1.99
Whole Tri-Tip $1.99 lb
Green or White Asparagus $1.49
ALBERTSON'S
Whole Chicken .79¢ lb
Cucumbers .79¢
Monday, October 20, 2008
Cooking Class
The next cooking class is Wednesday, November 12th at 7 p.m. at Liz Jergensen's home. We will learn some great Thanksgiving side dishes like homemade cranberry sauce made will fresh cranberries and fresh ginger. We will also learn how to make homemade rolls and fresh made pies. Don't miss it!!! You'll never have another "store bought" Thanksgiving again.
Hope to see you there.
Hope to see you there.
Thursday, October 16, 2008
Cooking Class
So our first cooking class was great fun. Or at least I hope those that attended had fun. I did. We did have a good time. We learned to cut up a chicken into 8 pieces, how to slice and dice onions and garlic. We learned about and tasted different olive oils. We learned how to use a food processor and in doing so, made Baked Pesto French Bread. The recipe is below as well as this weeks grocery bargains and recipe(s) for some of the items listed on sale.
We have some great ideas for future classes. If you have any suggestions, please email me and let me know your ideas on future classes. I suggested that in December we might want to make Gingerbread Houses. They are a little time consuming but fun to make. Below is a picture of the house I made last year. If not, we can learn to make different types of candy for gift giving during the holidays or holiday cookies and cakes. Let me know what you are interested in doing. I look forward to our next class. Remember, homework: cutting up a chicken. LOL
Butternut Pumpkin Seed Soup
Here is a great recipe that I really like for Butternut Squash on sale at HENRY'S:
Butternut Pumpkin Seed Soup
2 Butternut Squash
½ Cups Brown Sugar
2 Tbl Butter
1 Onion
1 Tbl Corn Oil
2 Gloves Garlic
¼ teas Cinnamon
1 ½ Tbl Chopped Fresh Thyme
5 Cups Chicken Stock
1 Bay Leaf
Heavy Cream to Taste
1 Ounce Shelled Toasted Pumpkin Seeds
Chopped Parsley for Garnish
Preheat oven to 400°F.
Cut the 2 butternut squash down the middle and remove all the seeds with a spoon. This will leave you with four butternut squash halves. Place the four halves on a baking sheet with cut side facing up. On each of the halves sprinkle 1/8 cup brown sugar and 1/2 tbsp. of butter on each of the squash halves. (Total needed 1/2 c. brown sugar and 2 tbsp. butter)
Cover the halves with aluminum foil and bake for an hour and a half or until they are very soft. (If you prefer to use the microwave, cover the butternut squash halves with plastic and cook on high for 10-12 minutes.) In the oven provides a better tasting squash though.
While the squash is in the oven, saute 1 onion, peeled and finely diced
in a soup pot with 1 tbsp. corn oil for 7 or 8 minutes or until soft and translucent. Add 2 cloves of garlic, minced, 1/4 teaspoon cinnamon, and 1 1/2 tablespoon chopped fresh thyme and continue to cook for 5 more minutes.
Add 5 cups chicken stock, 1 bay leaf and cream to taste and simmer for 10 minutes.
When the squash halves are cooked through and tender, remove them from the oven. Very carefully remove the squash flesh with a spoon. You should get about 4 cups worth.
Transfer some of the pulp to a blender along with some of the chicken stock and the cream. Process until it is smooth and creamy. Repeat the same process with the remaining squash, stock and cream. Transfer all the pureed soup back to the soup pot heat and serve immediately garnishing with 1 ounce toasted pumpkin seeds and chopped parsley.
Butternut Pumpkin Seed Soup
2 Butternut Squash
½ Cups Brown Sugar
2 Tbl Butter
1 Onion
1 Tbl Corn Oil
2 Gloves Garlic
¼ teas Cinnamon
1 ½ Tbl Chopped Fresh Thyme
5 Cups Chicken Stock
1 Bay Leaf
Heavy Cream to Taste
1 Ounce Shelled Toasted Pumpkin Seeds
Chopped Parsley for Garnish
Preheat oven to 400°F.
Cut the 2 butternut squash down the middle and remove all the seeds with a spoon. This will leave you with four butternut squash halves. Place the four halves on a baking sheet with cut side facing up. On each of the halves sprinkle 1/8 cup brown sugar and 1/2 tbsp. of butter on each of the squash halves. (Total needed 1/2 c. brown sugar and 2 tbsp. butter)
Cover the halves with aluminum foil and bake for an hour and a half or until they are very soft. (If you prefer to use the microwave, cover the butternut squash halves with plastic and cook on high for 10-12 minutes.) In the oven provides a better tasting squash though.
While the squash is in the oven, saute 1 onion, peeled and finely diced
in a soup pot with 1 tbsp. corn oil for 7 or 8 minutes or until soft and translucent. Add 2 cloves of garlic, minced, 1/4 teaspoon cinnamon, and 1 1/2 tablespoon chopped fresh thyme and continue to cook for 5 more minutes.
Add 5 cups chicken stock, 1 bay leaf and cream to taste and simmer for 10 minutes.
When the squash halves are cooked through and tender, remove them from the oven. Very carefully remove the squash flesh with a spoon. You should get about 4 cups worth.
Transfer some of the pulp to a blender along with some of the chicken stock and the cream. Process until it is smooth and creamy. Repeat the same process with the remaining squash, stock and cream. Transfer all the pureed soup back to the soup pot heat and serve immediately garnishing with 1 ounce toasted pumpkin seeds and chopped parsley.
This Week's Bargains
Here's what I am buying this week Oct 15th - 21st:
HENRY'S (in Corona at Main & Ontario)
Whole Fryer Chicken .99¢
Sirloin Tip Roast $2.50
Butternut Squash .77¢ (See Recipe Above)
Rolled Oats (Bulk) .59¢
Steel Cut Oats (Bulk) .59¢
Quick Oats (Bulk) .59
(Use these oats for Breakfast, Cookies, Bread and Food Storage. Since it is bulk, you can get as much or as little as you want.
STATER BROS.
T-Bone Steak $3.77 lb
Chicken Half Breasts (with Ribs Attached) .99¢
Pork Butt $1.19lb
Tri-Tip Roast $2.99lb
Rib-Eye Roast $4.77lb (This is used for Prime Rib) GREAT PRICE!!!
VON'S
Boneless Beef Cross Rib Roast $1.99lb
Vine Ripe Tomatoes .99¢
Strawberries 16oz. $1.50
Organic Yellow Onions .79¢
RALPH'S
Chicken Drumsticks .99¢
Strawberries 16oz. $1.50
Large Grade AA Eggs 18 pack $1.99
ALBERTSON'S
Not Impressed with Sales this week.
HENRY'S (in Corona at Main & Ontario)
Whole Fryer Chicken .99¢
Sirloin Tip Roast $2.50
Butternut Squash .77¢ (See Recipe Above)
Rolled Oats (Bulk) .59¢
Steel Cut Oats (Bulk) .59¢
Quick Oats (Bulk) .59
(Use these oats for Breakfast, Cookies, Bread and Food Storage. Since it is bulk, you can get as much or as little as you want.
STATER BROS.
T-Bone Steak $3.77 lb
Chicken Half Breasts (with Ribs Attached) .99¢
Pork Butt $1.19lb
Tri-Tip Roast $2.99lb
Rib-Eye Roast $4.77lb (This is used for Prime Rib) GREAT PRICE!!!
VON'S
Boneless Beef Cross Rib Roast $1.99lb
Vine Ripe Tomatoes .99¢
Strawberries 16oz. $1.50
Organic Yellow Onions .79¢
RALPH'S
Chicken Drumsticks .99¢
Strawberries 16oz. $1.50
Large Grade AA Eggs 18 pack $1.99
ALBERTSON'S
Not Impressed with Sales this week.
Cooking Class: "Pesto Bread Recipe"
Here is the recipe for the Pesto Bread we made at the cooking class last night. It is extremely easy to make. Enjoy:
Set Oven to 400º
Ingredients
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil
1 Loaf of French Bread
Directions
For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.
Set Oven to 400º
Ingredients
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup grated Parmesan or Romano
1/2 cup pine nuts, toasted
4 garlic cloves, roughly chopped
1/4 teaspoon salt
1/2 cup olive oil
1 Loaf of French Bread
Directions
For the pesto, combine all ingredients in a food processor or blender. Puree until the mixture forms a smooth, thick paste. Slice the baguette lengthwise horizontally. Spread the pesto over the cut sides of the baguette and toast in the oven until crispy and golden.
Friday, October 10, 2008
NEW!!! Cooking Classes Begin Wednesday, Oct 15th at 7:00 p.m.
So a few have asked for some help in the kitchen. Now that Christi is involved in Enrichment in the Ward, so am I! LOL. Beginning Wednesday the 15th we will be offering a cooking class on a monthly basis at Liz Jergensen's home. It begins at 7 p.m. The first class will begin with kitchen basics, like slicing, dicing and general use of knives and which knives are which. We will also cover kitchen essentials. Things each kitchen should have. As the classes progress we will move on to more advanced cooking, but always keeping the cooking easy and fun. Ideas for future classes are appreciated. Future classes can include ideas like:
Making a Gingerbread House for the holidays
Thanksgiving Cooking and planning
Making Bread, biscuits and rolls
Making things in a Crock Pot
Using Cast Iron
Things to make with Chicken, Beef, Pork, etc...
Cool and easy, yet fancy desserts.
Cakes
Grilling
sauteing
Better than Mom's Casseroles
Side Dishes
Vegetarian Meals
Meal Planning and grocery shopping
The list goes on and on.
Also, some have asked more a more one on one class which I am happy to accommodate if possible.
These classes should be fun and hopefully helpful and informative. I hope to see everyone there at Liz's as we kick off Cooking Class 101. See you there.
Making a Gingerbread House for the holidays
Thanksgiving Cooking and planning
Making Bread, biscuits and rolls
Making things in a Crock Pot
Using Cast Iron
Things to make with Chicken, Beef, Pork, etc...
Cool and easy, yet fancy desserts.
Cakes
Grilling
sauteing
Better than Mom's Casseroles
Side Dishes
Vegetarian Meals
Meal Planning and grocery shopping
The list goes on and on.
Also, some have asked more a more one on one class which I am happy to accommodate if possible.
These classes should be fun and hopefully helpful and informative. I hope to see everyone there at Liz's as we kick off Cooking Class 101. See you there.
Tuesday, June 24, 2008
Thursday, June 5, 2008
Great Dinner Salad Recipe
I serve this often for family and friends and they always love it. It is quick and so easy to make. Great for summer.
The Steaks are on sale at Stater Bros and you can use the Red Bell Peppers on sale at Henry's for only .49 lb instead of the yellow bell peppers.
Grilled Steak Salad
1/2 cup Balsamic Vinaigrette Dressing, divided (I use Kraft or Wish Bone)
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick (On Sale at Stater Bros.)
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
1 boneless beef sirloin steak (3/4 lb.), 1/2 to 3/4 inch thick (On Sale at Stater Bros.)
2 large yellow peppers, cut lengthwise in half
8 cups spring greens or torn mixed salad greens
2 large tomatoes, cut into wedges
1/2 cup thinly sliced red onions
PREHEAT grill to medium-high heat.
Reserve 1/3 cup of the dressing.
Brush remaining dressing lightly onto one side of the steak and onto cut sides of peppers.
PLACE steak and peppers on grill, dressing-sides down.
PLACE steak and peppers on grill, dressing-sides down.
Grill steak 5 min. on each side or until medium doneness (160°F) and grill peppers 10 min. (Peppers do not need turning.)
Meanwhile, cover four serving plates with greens; top with tomatoes and onions.
CUT steak across the grain into thin slices; cut peppers into strips.
CUT steak across the grain into thin slices; cut peppers into strips.
Arrange steak and peppers over salads.
Drizzle with the reserved 1/3 cup dressing
Prep Time:15 min Total Time:25 min Makes:4 servings, one salad each
Great Served for a dinner entree.
Tuesday, June 3, 2008
This Weeks Bargains (June 4 - June 10, 2008)
This weeks bargains: The best deals on meat this week is the Rib-Eye at Stater Bros. & Tri-Tip at Ralph's. Buy the Rib-Eye and oven bake for Prime Rib. Pick up the Tri-Tip at Ralph' s this week. It is great for bar-b-queing. The Shrimp at Henry's is a very good deal also.
If you go to Henry's, they have Marinated Carne Asada and Red Bell Peppers on sale, grab these and make Fajitas for dinner tonight!!!
Just get some flour tortillas, tomatoes, cheese, cilantro, brown onion, avocado and lime then pan fry the Asada and sliced Red Bell Pepper and sliced onions together.
After a few minutes add about 10 branches of cilantro that have had the stems removes and the leaf portion chopped.
Cut the tomato into medium to small wedges and then add to the pan.
Cook for a few minutes until the tomatoes have softened.
Add more cilantro and remove from the stove. Serve with fresh lime wedges, cheese and tortillas. You can also serve with sour cream and avocados. It is quick and easy to do. Just heat the tortillas in a pan for about 15 seconds or so to make them pliable and serve with the meat and vegetables. Enjoy!!!
HENRY'S (in Corona at Main & Ontario)
Yellow Peaches $.49 lb
Nectarines $.49 lb
Broccoli Crowns $.49 lb
Red Bell Peppers $.49 lb
Blackberries $1.50 for a 5.6 oz Pkg
Pineapple $1.50 ea
Marinated Carne Asada $2.97 lb
Extra Large Shrimp Peeled & Deveined $5.99 lb
VON'S
London Broil $1.67 lb
Whole Boneless Pork Loin $1.99 lb
Fresh Green Beans $.99 lb
Dulcinea Seedless Watermelons $2.50 ea
Red Cherries $1.99 lb
RALPH'S
Tri-Tip $ 1.99 lb (GREAT PRICE)
Chicken Drumsticks $ .99 lb
Russet Potatoes $.75 lb
ALBERTSON'S
Pork Ribs Country Style $.99 lb
Kiwis 3 for $.99
STATER BROS.
Rib-Eye Roast $4.99 lb (Grab this and bake for Prime Rib!!!)
Pork Shoulder Roast $.99 lb (What I used for Jeremy's Party)
Whole Chicken $.89
Pork Loin Chops $. 2.89
Chicken Half Breasts $.99 lb
Chicken Leg Quarters $.89 lb
Top Sirloin Steak $1.99
Top Round Steak $. 1.97
Green Seedless Grapes $1.00 lb
Limes $.20 each
Anjou Pears $1.00 lb
Green Cabbage $.50 each
Spinach (10oz pkg) $1.49
Seedless Watermelon $.19 lb
If you go to Henry's, they have Marinated Carne Asada and Red Bell Peppers on sale, grab these and make Fajitas for dinner tonight!!!
Just get some flour tortillas, tomatoes, cheese, cilantro, brown onion, avocado and lime then pan fry the Asada and sliced Red Bell Pepper and sliced onions together.
After a few minutes add about 10 branches of cilantro that have had the stems removes and the leaf portion chopped.
Cut the tomato into medium to small wedges and then add to the pan.
Cook for a few minutes until the tomatoes have softened.
Add more cilantro and remove from the stove. Serve with fresh lime wedges, cheese and tortillas. You can also serve with sour cream and avocados. It is quick and easy to do. Just heat the tortillas in a pan for about 15 seconds or so to make them pliable and serve with the meat and vegetables. Enjoy!!!
HENRY'S (in Corona at Main & Ontario)
Yellow Peaches $.49 lb
Nectarines $.49 lb
Broccoli Crowns $.49 lb
Red Bell Peppers $.49 lb
Blackberries $1.50 for a 5.6 oz Pkg
Pineapple $1.50 ea
Marinated Carne Asada $2.97 lb
Extra Large Shrimp Peeled & Deveined $5.99 lb
VON'S
London Broil $1.67 lb
Whole Boneless Pork Loin $1.99 lb
Fresh Green Beans $.99 lb
Dulcinea Seedless Watermelons $2.50 ea
Red Cherries $1.99 lb
RALPH'S
Tri-Tip $ 1.99 lb (GREAT PRICE)
Chicken Drumsticks $ .99 lb
Russet Potatoes $.75 lb
ALBERTSON'S
Pork Ribs Country Style $.99 lb
Kiwis 3 for $.99
STATER BROS.
Rib-Eye Roast $4.99 lb (Grab this and bake for Prime Rib!!!)
Pork Shoulder Roast $.99 lb (What I used for Jeremy's Party)
Whole Chicken $.89
Pork Loin Chops $. 2.89
Chicken Half Breasts $.99 lb
Chicken Leg Quarters $.89 lb
Top Sirloin Steak $1.99
Top Round Steak $. 1.97
Green Seedless Grapes $1.00 lb
Limes $.20 each
Anjou Pears $1.00 lb
Green Cabbage $.50 each
Spinach (10oz pkg) $1.49
Seedless Watermelon $.19 lb
Wednesday, May 21, 2008
Recipe for This Weeks Bargains (See The Bargains Below This Post)
So I get asked a lot about how to properly prepare Spareribs. First, what are spareribs? Spareribs are considered the most flavorful and succulent of the rib family. Spareribs are pork, of course, and are cut from the bottom section of the ribs and breastbone of the pig, just above the belly. (Baby back ribs are from the top of the rib area along the back.) With the removal of the bacon, a thin layer of meat remains on the spareribs. Spareribs are considered to be more meaty and succulent than baby back ribs. Now how do you prepare ribs for the Bar-B-Que?
There is an important question you must ask yourself first, boil or not to boil. That is the question. You CANNOT buy ribs and then just grill them. They WILL be tough to eat and you will never get all the meat off the bone. They MUST be prepped before grilling or baking.
So what do I do? I have boiled and braised, but more often than not, I put them in the pressure cooker. I find that cooking them faster in the pressure cooker helps maintain some of the flavor that is lost in boiling the ribs.
There are both pros and cons for boiling spareribs.
• Pro: Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to render out the fat, tenderize the rib meat, and shorten cooking time. The ribs are then further cooked on the grill or in the oven, usually with a Bar-B-Que sauce.
• Con: Boiling the meat not only renders out the fat, it also naturally releases the spareribs natural juices, both of which contain the true flavor of the ribs. Although spareribs are often served glazed or with a bar-b-que sauce, the meat itself can be dry. Long cooking with low heat either by oven or indirect heat on a grill accomplishes the same tenderness and fat-rendering goals without loss of flavor or moisture
BOILING: I recommend Par Boiling which is a slow rolling boil for about 15 to 30 minutes.
In a 9x13 pan add enough water
In a large pot cover the ribs with cold water and bring to a boil. Lower heat to a very light boil and remove after about 20 to 30 minutes or so.
PRESSURE COOKING:
Cut Racks into quarters so they fit and add about 1 to 2 cuos of water. Lock lid and bring to boil, then pressure cook for about 8 to 10 minutes
ON THE GRILL:
After boiling, braising or pressure cooking the ribs, place them on a pre-heated grill that has been sprayed with oil. Grill the ribs about 8 to 10 minutes on low to medium low fire. During the last 2 minutes of cooking slather the top with your bar-b-que sauce that has been slightly warmed on the side burner or in the microwave and flip over for one minute. Slather the other side now while the sauce side down is cooking, after the minute for side one is up, flip and cook again for another minute. Slather more bar-b-que sauce on the top while the other side is cooking. If you cook it any longer, the sugar in the bar-b-que sauce will burn and ruin the ribs. Warm some sauce on the side and serve with the ribs
BRAISING:
I also have braised them in the oven. This takes longer but makes for a better tasting rib. Here is a great way to tenderize them before grilling. You should make a dry rub and a braising liquid. This is my favorite recipe for braising.
For 2 whole slabs pork baby back ribs:
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Jalapeno Seasoning (Optional)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey 2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well.
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour.
In a microwavable container, combine all ingredients for the braising liquid.
Microwave on high for 1 minute.
Place the ribs on a baking sheet.
Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
Tilt the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot.
Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.
Brush the glaze onto the ribs.
Place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions.
Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
This recipe makes several batches of dry rub.
IN THE OVEN:
Simple Way: I will often cook my ribs in a 9x13 pan of shallow water, covered with foil at 275 degrees for about 2 hours. (This is actually another way of par boiling)
Then I finish them on the grill. (See on the Grill above)
Or: You can also bake them in the oven. I do not favor this as much. They can taste kind of gaming, but some people like them and they are easy to bake then finish on the grill.
• Plan on 1 to 1-1/2 pounds per person when purchasing spareribs.
• Remove the thin membrane on the backside of the ribs before cooking, if the butcher has not done so. Loosen a corner with a sharp knife, grip tightly and tear from the ribs.
• General baking instructions: bake at 325 degrees F. for 1-1/2 to 2 hours.
• If you plan on marinating the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will begin to cure the ribs resulting in a flavor more like ham or bacon.
• When finishing spareribs on the grill, add the sauce during the last few minutes to avoid flare-ups and burns or just after removing from the grill. (See on the Grill above)
• If you wish to use your marinade as a basting or baking sauce, be sure to boil it for about 5 minutes before reusing.
• When oven-baking, place the ribs on a rack inside a baking pan lined with foil so the fat can drip off.
• When the ribs are done, the meat will shrink back from the tips of the bones and the bone should wiggle easily in the meat.
• In general, plan on at least 1-1/2 hours to braise ribs.
• For baking, plan on 1-1/2 to 2-1/2 hours.
There is an important question you must ask yourself first, boil or not to boil. That is the question. You CANNOT buy ribs and then just grill them. They WILL be tough to eat and you will never get all the meat off the bone. They MUST be prepped before grilling or baking.
So what do I do? I have boiled and braised, but more often than not, I put them in the pressure cooker. I find that cooking them faster in the pressure cooker helps maintain some of the flavor that is lost in boiling the ribs.
There are both pros and cons for boiling spareribs.
• Pro: Since the ribs are fatty, many cooks choose to parboil spareribs for a short time or boil for an extended period of time to render out the fat, tenderize the rib meat, and shorten cooking time. The ribs are then further cooked on the grill or in the oven, usually with a Bar-B-Que sauce.
• Con: Boiling the meat not only renders out the fat, it also naturally releases the spareribs natural juices, both of which contain the true flavor of the ribs. Although spareribs are often served glazed or with a bar-b-que sauce, the meat itself can be dry. Long cooking with low heat either by oven or indirect heat on a grill accomplishes the same tenderness and fat-rendering goals without loss of flavor or moisture
BOILING: I recommend Par Boiling which is a slow rolling boil for about 15 to 30 minutes.
In a 9x13 pan add enough water
In a large pot cover the ribs with cold water and bring to a boil. Lower heat to a very light boil and remove after about 20 to 30 minutes or so.
PRESSURE COOKING:
Cut Racks into quarters so they fit and add about 1 to 2 cuos of water. Lock lid and bring to boil, then pressure cook for about 8 to 10 minutes
ON THE GRILL:
After boiling, braising or pressure cooking the ribs, place them on a pre-heated grill that has been sprayed with oil. Grill the ribs about 8 to 10 minutes on low to medium low fire. During the last 2 minutes of cooking slather the top with your bar-b-que sauce that has been slightly warmed on the side burner or in the microwave and flip over for one minute. Slather the other side now while the sauce side down is cooking, after the minute for side one is up, flip and cook again for another minute. Slather more bar-b-que sauce on the top while the other side is cooking. If you cook it any longer, the sugar in the bar-b-que sauce will burn and ruin the ribs. Warm some sauce on the side and serve with the ribs
BRAISING:
I also have braised them in the oven. This takes longer but makes for a better tasting rib. Here is a great way to tenderize them before grilling. You should make a dry rub and a braising liquid. This is my favorite recipe for braising.
For 2 whole slabs pork baby back ribs:
Dry Rub:
8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Jalapeno Seasoning (Optional)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder
Braising Liquid:
1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey 2 cloves garlic, chopped
Preheat oven to 250 degrees.
In a bowl, combine all dry ingredients and mix well.
Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down.
Sprinkle each side generously with the dry rub.
Pat the dry rub into the meat.
Refrigerate the ribs for a minimum of 1 hour.
In a microwavable container, combine all ingredients for the braising liquid.
Microwave on high for 1 minute.
Place the ribs on a baking sheet.
Open one end of the foil on each slab and pour half of the braising liquid into each foil packet.
Tilt the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.
Transfer the braising liquid into a medium saucepot.
Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency.
Brush the glaze onto the ribs.
Place under the broiler just until the glaze caramelizes lightly.
Slice each slab into 2 rib bone portions.
Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
This recipe makes several batches of dry rub.
IN THE OVEN:
Simple Way: I will often cook my ribs in a 9x13 pan of shallow water, covered with foil at 275 degrees for about 2 hours. (This is actually another way of par boiling)
Then I finish them on the grill. (See on the Grill above)
Or: You can also bake them in the oven. I do not favor this as much. They can taste kind of gaming, but some people like them and they are easy to bake then finish on the grill.
• Plan on 1 to 1-1/2 pounds per person when purchasing spareribs.
• Remove the thin membrane on the backside of the ribs before cooking, if the butcher has not done so. Loosen a corner with a sharp knife, grip tightly and tear from the ribs.
• General baking instructions: bake at 325 degrees F. for 1-1/2 to 2 hours.
• If you plan on marinating the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will begin to cure the ribs resulting in a flavor more like ham or bacon.
• When finishing spareribs on the grill, add the sauce during the last few minutes to avoid flare-ups and burns or just after removing from the grill. (See on the Grill above)
• If you wish to use your marinade as a basting or baking sauce, be sure to boil it for about 5 minutes before reusing.
• When oven-baking, place the ribs on a rack inside a baking pan lined with foil so the fat can drip off.
• When the ribs are done, the meat will shrink back from the tips of the bones and the bone should wiggle easily in the meat.
• In general, plan on at least 1-1/2 hours to braise ribs.
• For baking, plan on 1-1/2 to 2-1/2 hours.
This weeks bargains (May 21 - May 27, 2008)
OK, here are some great deals this week. With Memorial coming up, you usually find great deals on Bar-B-Que type meats. Also, good deals on sodas and produce are usually better this week also. So let's see what is on sale.
STATER BROS.:
Pork Spareribs .99¢ lb
Whole Chicken .69¢ lb
Chicken Half Breasts with Ribs Attached $1.29 lb. Buy these instead of boneless/skinless and SAVE!!! They also taste better.
Rib-Eye Steak $3.99 lb (That's over $3.00 off) Rib-eye at this price is a great deal.
Sirloin Steak $2.89
Blueberries 2 for $3.00. Great Price and good in pancakes and muffins.
Pepsi Products 5 for $11.00
7 UP Products 4 for $10.00
Coca-Cola Products 5 for $13.00
RALPH'S:
New York Steak $3.49 lb. That's $5.50 savings
Chicken Breasts Bone In $.99¢ lb
Coca-Cola, Pepsi and/or 7 Up Products 5 for $10.00
VON'S:
If you spend $40.00 or more on participating products at Von's you will receive 2 free movie tickets valid 5/7 - 6/10
Pork Spareribs $1.00 lb
Sweet White Corn On The Cob 4 for $1.00
ALBERTSON'S:
Rib-Eye Steaks $3.99 lb
White Corn On The Cob 4 for $1.00
Best Food Mayonnaise $1.99 (Great Bargain)
Fresh Raspberries $2.99 (Lowest I Have Seen This Year at Von's They Are $3.99)
HENRY'S:
Corn On The Cob 5 for $1.00
Strawberries .99¢ for 16oz Pkg
Red, Green, or Romaine Lettuce only .49¢ each
Haas Avocados .79¢ each
Cherries are coming into season so most places have the for $2.99. A great snack for kids. Try this trick. Put them in the freezer and serve them to the family when they get home. They will love them!!! Plus, they're healthy!!!
STATER BROS.:
Pork Spareribs .99¢ lb
Whole Chicken .69¢ lb
Chicken Half Breasts with Ribs Attached $1.29 lb. Buy these instead of boneless/skinless and SAVE!!! They also taste better.
Rib-Eye Steak $3.99 lb (That's over $3.00 off) Rib-eye at this price is a great deal.
Sirloin Steak $2.89
Blueberries 2 for $3.00. Great Price and good in pancakes and muffins.
Pepsi Products 5 for $11.00
7 UP Products 4 for $10.00
Coca-Cola Products 5 for $13.00
RALPH'S:
New York Steak $3.49 lb. That's $5.50 savings
Chicken Breasts Bone In $.99¢ lb
Coca-Cola, Pepsi and/or 7 Up Products 5 for $10.00
VON'S:
If you spend $40.00 or more on participating products at Von's you will receive 2 free movie tickets valid 5/7 - 6/10
Pork Spareribs $1.00 lb
Sweet White Corn On The Cob 4 for $1.00
ALBERTSON'S:
Rib-Eye Steaks $3.99 lb
White Corn On The Cob 4 for $1.00
Best Food Mayonnaise $1.99 (Great Bargain)
Fresh Raspberries $2.99 (Lowest I Have Seen This Year at Von's They Are $3.99)
HENRY'S:
Corn On The Cob 5 for $1.00
Strawberries .99¢ for 16oz Pkg
Red, Green, or Romaine Lettuce only .49¢ each
Haas Avocados .79¢ each
Cherries are coming into season so most places have the for $2.99. A great snack for kids. Try this trick. Put them in the freezer and serve them to the family when they get home. They will love them!!! Plus, they're healthy!!!
Tuesday, May 13, 2008
The Grocery Game
For super bargains here is a great website that will help match coupons with current sales and save you hundreds of dollars a month, literally!!! You have to join, but the first 4 weeks is only $1.00. Teri Gault is the undisputed coupon queen and her website is easy to use. Enter your zip code and clip the coupons. I saw her ring up a basket of groceries for $280.00 and after the week's coupons. Her total came to $78.00 on name brand foods. That is a savings of $202.00!!!!
Maybe we can co-op on this and share the $5.00 a month fee (charged at $10.00 every 8 weeks.)
To view the website click here:
www.thegrocerygame.com
Month Of May Updates
Unfortunately, during the month of May I will be at Wood Badge and won't be able to update the weekly sales ads. There will only be one regular Wednesday update. That will be on May 20th. The other May updates will occur on Sunday, May 18th and Sunday, June 1st.
Then effective June 4th, they will continue to be updated on Wednesday. Sorry for the delay in the updates.
Then effective June 4th, they will continue to be updated on Wednesday. Sorry for the delay in the updates.
Tuesday, May 6, 2008
Gregg’s Buttery Cooked Carrots
Here is a very easy vegetable side dish that everyone will love. I have served it many times and it always gets rave reviews. VERY simple to make!!!
Gregg’s Buttery Cooked Carrots
1 Pound Baby Carrots
1/4 Cup Butter
1/3 Cup Brown Sugar
1. Cook carrots in a large pot of boiling water until slightly tender. Drain off most of the liquid, leaving bottom of pan covered with a little water. Set the carrots aside.
2. Stir butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Gregg’s Buttery Cooked Carrots
1 Pound Baby Carrots
1/4 Cup Butter
1/3 Cup Brown Sugar
1. Cook carrots in a large pot of boiling water until slightly tender. Drain off most of the liquid, leaving bottom of pan covered with a little water. Set the carrots aside.
2. Stir butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
Thursday, May 1, 2008
New To The Blog
See These New Entries:
Cooking Classes
My White Bread Recipe
Great Buys at the Grocery Store
Also, be sure to check the polls at the bottom of the page.
I will try and add a new recipe each day or so for some of the items on sale this week. So check back often.
Cooking Classes
My White Bread Recipe
Great Buys at the Grocery Store
Also, be sure to check the polls at the bottom of the page.
I will try and add a new recipe each day or so for some of the items on sale this week. So check back often.
WEEKLY COOKING CLASSES
There seems to be some interest in setting up cooking classes or cooking sessions. I am more than happy to set up cooking classes for anyone interested. We can combine everyone and spend part of the day preparing everything for that night's meal. Or, one on one sessions can be arranged. I can also set up a class on food preparation, like cutting up a whole chicken,de-boning, correct knife usage along with proper cutting, mincing, slicing techniques, making sauces or your own mayonnaise, making appetizers, making bread, etc... If you are really interested email at:
thefryfamily@aol.com
We can set anything up. Day classes, evening classes, we can even arrange a specific time each week for a class or classes.
I think this would be fun for everyone. Let me know if this interests you.
thefryfamily@aol.com
We can set anything up. Day classes, evening classes, we can even arrange a specific time each week for a class or classes.
I think this would be fun for everyone. Let me know if this interests you.
My Popular White Bread Recipe
By request, here is my Simple and Easy White Bread Recipe
I have honed this recipe over time to make it a light and airy bread, perfect for sandwiches or with homemade jams. It will be soft and light.
You will never want store bought bread again. I guarantee it!!!
So here is my recipe. I hope you enjoy it. - Gregg
Gregg's Simple White Bread Recipe
Gregg Fry
Ingredients:
2 1/2 Cups Water, at a temperature between 109 and 115 F
1 Package Rapid Rise Yeast (If using regular yeast, use 2 packets and add to Warm Water with the sugar and let it "bloom" for 5 minutes) DO NOT put Salt in the water it will slow the yeast. Then add liquid to flour and salt
3 Tablespoons sugar
2 teaspoons salt
3 Tablespoons Vegetable Oil
6 1/2 cups flour
Directions:
1. Add 5 1/2 Cups Flour (Set the other cup of flour aside), Sugar, Yeast & Salt in a large bowl or Kitchen Aid Stand Mixer Bowl.
2. Pour in warm water and mix together. If using Kitchen Aid Mixer set to 3.
3. As it starts to come together add the oil.
4. Slowly add the the remaining cup of flour and mix for 10 minutes, this is just like hand kneading. Make sure not to over heat mixer, stop and readjust as necessary, then skip to step 7.
Or if kneading by hand, slowly add some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
5. If by hand, Keep adding more flour and keep kneading, pushing forward, folding over, push forward, fold over. Until the last cup of flour is added
6. Put a little vegetable oil, in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Or coat with spray cooking oil, spraying the sides of the bowl and the exposed dough.
7. Cover, let stand in a warm place for about one hour or until it doubles in size,
8.Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle.
9.Roll it up, tuck in the ends and place each loaf in very well lubricated heavy rolled aluminum 9.5" loaf pans. Preheat Oven Now to 375(f)
10. Cover with a damp cloth or plastic wrap, set in warm place and let it rise again for about 45 minutes or until just a few inches (maybe 4") over the top of the pans.
11. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
12. The bread is done when an instant read thermometer reads 190 (f).
13. Let rest on wire rack for a few minutes, then turn out and cool.
TIP: I find it easier to slice the bread upside down. You can gauge the slices because the bread is square from the pans.
Your house will smell great for hours!!!! Nothing like fresh baked bread to make your home cozy.
OK, now if you have any questions call or email me. I am happy to help. I can also help you make it if you like. Sometimes it is easier to see how to do it the first time.
I have honed this recipe over time to make it a light and airy bread, perfect for sandwiches or with homemade jams. It will be soft and light.
You will never want store bought bread again. I guarantee it!!!
So here is my recipe. I hope you enjoy it. - Gregg
Gregg's Simple White Bread Recipe
Gregg Fry
Ingredients:
2 1/2 Cups Water, at a temperature between 109 and 115 F
1 Package Rapid Rise Yeast (If using regular yeast, use 2 packets and add to Warm Water with the sugar and let it "bloom" for 5 minutes) DO NOT put Salt in the water it will slow the yeast. Then add liquid to flour and salt
3 Tablespoons sugar
2 teaspoons salt
3 Tablespoons Vegetable Oil
6 1/2 cups flour
Directions:
1. Add 5 1/2 Cups Flour (Set the other cup of flour aside), Sugar, Yeast & Salt in a large bowl or Kitchen Aid Stand Mixer Bowl.
2. Pour in warm water and mix together. If using Kitchen Aid Mixer set to 3.
3. As it starts to come together add the oil.
4. Slowly add the the remaining cup of flour and mix for 10 minutes, this is just like hand kneading. Make sure not to over heat mixer, stop and readjust as necessary, then skip to step 7.
Or if kneading by hand, slowly add some of the last cup of flour on a wooden surface, and knead until the dough gets sticky again.
5. If by hand, Keep adding more flour and keep kneading, pushing forward, folding over, push forward, fold over. Until the last cup of flour is added
6. Put a little vegetable oil, in the large bowl, that has been scraped clean, add the kneaded dough and roll it over a few times to coat. Or coat with spray cooking oil, spraying the sides of the bowl and the exposed dough.
7. Cover, let stand in a warm place for about one hour or until it doubles in size,
8.Punch down, cut the dough in half and roll it out to about a 9 inch by 18 inch rectangle.
9.Roll it up, tuck in the ends and place each loaf in very well lubricated heavy rolled aluminum 9.5" loaf pans. Preheat Oven Now to 375(f)
10. Cover with a damp cloth or plastic wrap, set in warm place and let it rise again for about 45 minutes or until just a few inches (maybe 4") over the top of the pans.
11. Use a sharp knife to put a few slashes in the top, brush with a little beaten egg or milk, and put into a pre-heated 375 (f) oven for 30 minutes.
12. The bread is done when an instant read thermometer reads 190 (f).
13. Let rest on wire rack for a few minutes, then turn out and cool.
TIP: I find it easier to slice the bread upside down. You can gauge the slices because the bread is square from the pans.
Your house will smell great for hours!!!! Nothing like fresh baked bread to make your home cozy.
OK, now if you have any questions call or email me. I am happy to help. I can also help you make it if you like. Sometimes it is easier to see how to do it the first time.
Wednesday, April 30, 2008
This Week's Great Shopping Deals
Great Shopping deals with updates every Wednesday Night.
Be sure to check each week for some good deals.
Also, some of you have asked for help in preparing meals. I am more than happy to help any way I can. I can tell you how to easily use any of these items on sale. For some I will include recipes. You can always call me anytime with questions or help. Do not hesitate to contact me.
Hope I am saving you some money with all this!!!!
Prices Valid 04/30 - 5/06
Here are some good deals that you may be interested in.
Stater Bros:
Dozen Grade AA Eggs $1.49
London Broil $1.67 lb (Try this with the Bearnaise Sauce. It is great. I am posting direction how to prepare or email me and I will show you how to do it with the Bearnaise if you like.)
Chicken Drumsticks $.99
Pork Loin Chops $2.89 (I will post a recipe I made up for these, It's Great and my kids love it!)
Klondike Rose Potatoes $.99 for a 3 lb Bag (Excellent Deal)
Cabbage $.50 lb
Also, they have a 4 day sale May 3rd-6th with Boneless Flap Meat for $2.99 lb. Great for easy to fajitas!!! You save $2.00 lb. I have a great marinade for this.
And, 10 count Flour Tortillas $.99 on those 4 days
VONS
7 Bone Chuck Steak $.99
Haas Avocados $.79 each
Red Tomatoes on the Vine $1.99
Also, Vons has a few one day only specials. These are good buys:
Saturday, May 3rd Boneless, Skinless Chicken Breast 1.49 lb in 4lb Bag
Sunday, May 4th ONLY Boneless Chuck Cross Rib Steak $1.69 lb (I know it's on Sunday)
RALPHS
T-Bone Steak $3.99lb (Save over $5.00 lb)
Chicken Breast with Bone $.99 lb
Iceberg Lettuce $1.00 each
Organic Red Leaf Lettuce $1.50 each
Red Onions $1.00 lb
Green Onions $.50 bunch
Fresh Spinach $1.50 bunch
ALBERTSONS
Whole Chicken $.69 lb
Romaine Lettuce $.99 each
Pineapple $.99 lb
HENRYS
GREAT PRICES ON PRODUCE!!!!
Haas Avocados $.33 (GREAT PRICE)
Roma Tomatoes $.77
Green Onions $.25 Bunch (I will post my Easy To Make Salsa Recipe)
Cilantro $.25 Bunch
Iceberg Lettuce $.77
White Onions $.25 lb
Marinated Carne Asada $2.97 (Great for Fajitas that are easy to make!!!)
Bulk Almonds $3.99 lb
Fresh French Bread Loaf $.99
Be sure to check each week for some good deals.
Also, some of you have asked for help in preparing meals. I am more than happy to help any way I can. I can tell you how to easily use any of these items on sale. For some I will include recipes. You can always call me anytime with questions or help. Do not hesitate to contact me.
Hope I am saving you some money with all this!!!!
Prices Valid 04/30 - 5/06
Here are some good deals that you may be interested in.
Stater Bros:
Dozen Grade AA Eggs $1.49
London Broil $1.67 lb (Try this with the Bearnaise Sauce. It is great. I am posting direction how to prepare or email me and I will show you how to do it with the Bearnaise if you like.)
Chicken Drumsticks $.99
Pork Loin Chops $2.89 (I will post a recipe I made up for these, It's Great and my kids love it!)
Klondike Rose Potatoes $.99 for a 3 lb Bag (Excellent Deal)
Cabbage $.50 lb
Also, they have a 4 day sale May 3rd-6th with Boneless Flap Meat for $2.99 lb. Great for easy to fajitas!!! You save $2.00 lb. I have a great marinade for this.
And, 10 count Flour Tortillas $.99 on those 4 days
VONS
7 Bone Chuck Steak $.99
Haas Avocados $.79 each
Red Tomatoes on the Vine $1.99
Also, Vons has a few one day only specials. These are good buys:
Saturday, May 3rd Boneless, Skinless Chicken Breast 1.49 lb in 4lb Bag
Sunday, May 4th ONLY Boneless Chuck Cross Rib Steak $1.69 lb (I know it's on Sunday)
RALPHS
T-Bone Steak $3.99lb (Save over $5.00 lb)
Chicken Breast with Bone $.99 lb
Iceberg Lettuce $1.00 each
Organic Red Leaf Lettuce $1.50 each
Red Onions $1.00 lb
Green Onions $.50 bunch
Fresh Spinach $1.50 bunch
ALBERTSONS
Whole Chicken $.69 lb
Romaine Lettuce $.99 each
Pineapple $.99 lb
HENRYS
GREAT PRICES ON PRODUCE!!!!
Haas Avocados $.33 (GREAT PRICE)
Roma Tomatoes $.77
Green Onions $.25 Bunch (I will post my Easy To Make Salsa Recipe)
Cilantro $.25 Bunch
Iceberg Lettuce $.77
White Onions $.25 lb
Marinated Carne Asada $2.97 (Great for Fajitas that are easy to make!!!)
Bulk Almonds $3.99 lb
Fresh French Bread Loaf $.99
Thursday, April 24, 2008
Gregg's Béarnaise Sauce
Gregg’s Béarnaise Sauce
Makes about ¾ of a Cup (serves about 8 to 12)
This is the recipe I use for Béarnaise Sauce; I have tweaked it a little and believe it has a great flavor. Use shallots, not onions. You can use white wine or white wine vinegar. The White Wine works best however. This is traditionally served over Filet. But, it can be served over Beef Tenderloin, London Broil or served practically over any other type of steak or beef. Béarnaise Sauce is basically a kicked up version of Hollandaise Sauce. Here is my spin on the recipe that I make often for my family. It is extremely easy to make and takes only minutes. This sauce is well worth making when serving beef.
Makes about ¾ of a Cup (serves about 8 to 12)
This is the recipe I use for Béarnaise Sauce; I have tweaked it a little and believe it has a great flavor. Use shallots, not onions. You can use white wine or white wine vinegar. The White Wine works best however. This is traditionally served over Filet. But, it can be served over Beef Tenderloin, London Broil or served practically over any other type of steak or beef. Béarnaise Sauce is basically a kicked up version of Hollandaise Sauce. Here is my spin on the recipe that I make often for my family. It is extremely easy to make and takes only minutes. This sauce is well worth making when serving beef.
Hope you enjoy.
1 Stick Butter (1/2 Cup)
3 Egg Yolks
Juice from 1/2 Fresh Lemon (Use Fresh ONLY)
¼ tsp Salt
Pinch Fresh Ground Pepper
Tiny pinch of Cayenne Pepper (optional for my recipe but traditional in most)
2 Tbls Spoons White Wine (If using White Wine Vinegar, Use 3 Tbls and omit the Vinegar)
1 Tbl Vinegar (Do Not Use if using White Wine Vinegar)
1 small spring of Fresh Tarragon, Chopped
1 Tbl Shallots (chopped)
Pinch Pepper
Pinch Salt
Heat Butter to a slight boil, but DO NOT brown.
In a blender add the 3 Egg Yolks, Juice from the ½ Lemon, Salt, Black Pepper and Cayenne Pepper and blend at high speed
While blending at high speed, SLOWLY add butter. At this point you now have a basic Hollandaise Sauce.
Now for Béarnaise Sauce:
Simmer the White Wine, Vinegar, Tarragon, Shallots, pinches of Pepper & Salt, until the liquid is reduced by 2/3rds.
Add to the Blender with the Hollandaise Sauce. Blend on high for about 4 – 5 seconds
Viola, you have a great Béarnaise Sauce. Just spoon dollops over meats and enjoy.
Hollandaise Sauce is one of the 5 Mother Sauces used in French and most other types of coooking. Here are the others which we will cover later:
Béchamel (White Sauce)
Espagnole (Brown Sauce)
Tomato (Not the traditional Italian version for pastas and pizza)
Velouté (Chicken Base Sauce used for Chicken and Fish)
From these 5 sauces, most all other sauces are made.
Cookbooks I Recommend
For a great, simple and easy French cooking cookbook, I suggest Ina Garten's (The Barefoot Contessa) "Barefoot in Paris." It has excellent recipes that are easy to follow. Be sure to try my favorite. The Ile Flottante with Creme Anglaise. I have made this many times and it is fantastic!
Riverside library has this cookbook in their collection.
My favorite bread cookbook is Rose Levy Beranbaum's "The Bread Bible." This has every type of bread you would ever want to make. Some are challenging, others are simple. I have made some and they are great.Riverside library has this cookbook in their collection.
For Cakes, again I turn to Rose Levy Beranbaum and her "Cake Bible" Cookbook. You can challenge yourself with so many of these recipes or simply take the easy route and pick out the quick and easy recipes. Either way, this book is full of great cake recipes.Riverside library has this cookbook in their collection.
For true French Cooking, I really like the original of all French Cooking Cookbooks, Escoffier's "Recipes From The French Classic Tradition." (Recipes are from his massive Cookbook "Le Guide Culinaire" which contains over 500o recipes.) He is credited with creating many of the basic French Classics still served today. This version of his cookbook is illustrated which makes it easier to see what the recipes should look like. Georges Auguste Escoffier (1846-1935) was probably France's most important chef. He was the chef at the Grand Hotel in Monte Carlo, The London Savoy, The Grand Hotel In Rome and the Hotel National in Lucerne.Riverside library has this cookbook in their collection. Try it. True French Cooking at it's best.
Great Grocery Shopping Deals
Here are some great deals of items I buy and I thought you might want to know. I will concentrate mostly with Meats and Produce. If there is an good buy of anything else I may note that also. Hope this helps!!!!
Prices Valid 04/23 - 04/29
This is what I am buying this week:
STATER BROS:
16 oz Pkg of Strawberries 2 for $3.00 Perfect for The Strawberry Jam Recipe Below (2 Pkgs Should make almost 2 batches of jam) see Henry's Farmers Market below for best price!!!
Haas Avocados $1.00 ea.
Top Sirloin Steak $1.99 lb Save $2.90
3lb Chub Ground Beef 81% Lean 19% Fat - Buy One Get One Free. That works out to $1.43 a lb. GREAT PRICE
Foster Farms Whole Chicken $.69
RALPHS
16 oz Pkg of Strawberries 4 for $5.00 Perfect for The Strawberry Jam Recipe Below (2 Pkgs Should make almost 2 batches of jam) see Henry's Farmers Market below for best price!!!
Fresh Pork Shoulder Butt Roast $1.39 lb Great for Pulled Pork Sandwiches. I will post a recipe later this week of you want.
VONS
London Broil $1.67 lb Buy this and I will post how to prepare and make a easy Bearnaise Sauce if you like.
Foster Farm Chicken Breast Halves $.99 Great for baking and using in salads and on sandwiches.
Lays Potato Chips $1.88
Fresh Blackberries 12oz $2.99 (Stater Bros. may still have them at 10 for $10.00. Not sure though)
HENRY'S FARMERS MARKET
Vine Ripe Tomatoes $.97
Pineapples $.97 ea
Green or Red Leaf or Romaine Lettuce 2 Heads for $1.00 GREAT PRICE
16oz Strawberries $.77 ea
Cucumbers $.33 ea (3 for $.99)
Now for a SUPER DEAL:
Trader Joes has White Wine, and Red Wines for only $1.99. These are great wines for cooking. I recommend buying a bottle of each. You will not find a better deal anywhere for a quality wine.
Freezer Berry Jams
Gregg's Freezer Jam
Makes 4 Pints
Makes 4 Pints
- 3 1/4 Cups Prepared Fruit (See Below)
- 1/4 Cup Lemon Juice (Bottled is Fine)
- 1 pkg MCP Pectin (I Recommend MCP)
- 1 Cup Light Corn Syrup
- 4 1/2 Cups Sugar (I Recommend C & H it dissolves best)
Prepare fruit by cleaning, rinsing and stemming.
Place in a blender and puree until a pulp. Not too thin, Not too thick.
For Raspberries and Boysenberries you may want to sieve half of the pulp to remove some seeds.
(Strawberries and Blackberries have soft seeds so sieving is not necessary.)
Pour prepared fruit into a large mixing bowl and add Lemon Juice.
Gradually stir in package of MCP Pectin stirring constantly and mix thoroughly.
Set aside for 30 minutes, stirring every 5 minutes to completely dissolve Pectin.
Pour in Light Corn Syrup and mix well.
Gradually add Sugar slowly and stirring constantly until sugar is dissolved.
Pour into 4 clean pint size jars and freeze. Wipe jar lip from any drips and seal with lid.
Freeze at least overnight before using a jar.
Because this is freezer jam there is no need to sterilize the jars. Just wash them in the dishwasher or wash well by hand. They well keep frozen for about 2-2 1/2 years.
Once opened, they will keep for about a year in the fridge.
Enjoy
WELCOME TO THE GREEN GROCER
This is too funny. It was recommended that I start a blog about grocery bargain and favorite recipes. I thought that would be kind of fun. So away we go.
This blog will post weekly bargains and recipes that should help make cooking and shopping a little easier for those interested. It will also offer tips and tricks for food preparation. It may also list dates of possible cooking classes that should be fun.
A little about my background in regards to cooking and party planning. I worked in the Restaurant business for almost 20 years. I worked as a waiter, catering manager, general manager and district manager for restaurants in the Inland Empire to Los Angeles County. Those retaurants being, Carlos O'Brien's, Black Angus and The Cafe Madrid. I was a caterer for about 6 years and catered hundreds of weddings, quinceaneras, birthday parties, business socials, fund raisers, open houses, anniversaries, club socials, school events, office parties and so many other events.
I was honored when asked by the great jazz singer, Etta James, to cater her birthday party. It was so much fun to put on such a major event.
I also catered an event for Donny Osmond and his wife, Debbie. Debbie was launching a new product and I was asked to cater the afternoon event. They were wonderful people and a joy to work with.
My jobs have brought me into contact with many great people like, Natalie Wood and Robert Wagner. Sammy Davis, Jr, Robert Reed (the dad on the Brady Bunch), Dale Evans (Roy Rogers' wife), Danny Kaye, Ernie Hudson, Karen and Richard Carpenter, Regis Philbin and his wife Joy. Coco Montoya, Rod Piazza and The Mighty Flyers, Liz Claiborne, Debbie Davies, Colin Powell and so many more.
I am and avid cook and enjoy all types of foods. I love entertaining and and trying new dishes with friends and family. A good meal with good friends or family is to me the best and most relaxing time.
I learned my skills from my mom, my grandmother and my aunt. I honed my skills in the restaurant business working with some really cook cooks and chefs. I helped create new dishes for both Carlos O'Brien's and The Cafe Madrid. Many of which became menu staples.
So sit back, kick off your shoes, put on an apron, fire up the grill or stove and let's get cooking.
This blog will post weekly bargains and recipes that should help make cooking and shopping a little easier for those interested. It will also offer tips and tricks for food preparation. It may also list dates of possible cooking classes that should be fun.
A little about my background in regards to cooking and party planning. I worked in the Restaurant business for almost 20 years. I worked as a waiter, catering manager, general manager and district manager for restaurants in the Inland Empire to Los Angeles County. Those retaurants being, Carlos O'Brien's, Black Angus and The Cafe Madrid. I was a caterer for about 6 years and catered hundreds of weddings, quinceaneras, birthday parties, business socials, fund raisers, open houses, anniversaries, club socials, school events, office parties and so many other events.
I was honored when asked by the great jazz singer, Etta James, to cater her birthday party. It was so much fun to put on such a major event.
I also catered an event for Donny Osmond and his wife, Debbie. Debbie was launching a new product and I was asked to cater the afternoon event. They were wonderful people and a joy to work with.
My jobs have brought me into contact with many great people like, Natalie Wood and Robert Wagner. Sammy Davis, Jr, Robert Reed (the dad on the Brady Bunch), Dale Evans (Roy Rogers' wife), Danny Kaye, Ernie Hudson, Karen and Richard Carpenter, Regis Philbin and his wife Joy. Coco Montoya, Rod Piazza and The Mighty Flyers, Liz Claiborne, Debbie Davies, Colin Powell and so many more.
I am and avid cook and enjoy all types of foods. I love entertaining and and trying new dishes with friends and family. A good meal with good friends or family is to me the best and most relaxing time.
I learned my skills from my mom, my grandmother and my aunt. I honed my skills in the restaurant business working with some really cook cooks and chefs. I helped create new dishes for both Carlos O'Brien's and The Cafe Madrid. Many of which became menu staples.
So sit back, kick off your shoes, put on an apron, fire up the grill or stove and let's get cooking.
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