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grilled
SPRING/SUMMER 2016
MONEY
SAVING
COUPONS INSIDE
Save Big On Tasty
Grilling Meats!
WHEN TO
STICK A
FORK IN IT
A Quick Way To Estimate
Your Steak’s Doneness,
Along With Cooking
Temps For Other
Meats And Seafood
10 MUST-TRY
GRILLING
RECIPES
Skirt Steak With
Chimichurri Sauce
PAGE 4
Tried And True Recipes,
Plus Grilling Tips For All
Of Your Favorite Meats
what’s
inside...
PAGE 4
PAGE 7
PAGE 9
Recipe:
Recipe:
Skirt Steak With
Chimichurri Sauce
Lemon Basil Grilled
Pork Chops
Grill Up Something
Good With Perdue®
Harvestland® Chicken
When to stick
a fork in it!
Quick & Easy Pork
Chop Marinades
PAGE 10
PAGE 5
PAGE 8
Grill Up Success,
Plus $1 Off Coupon
Brought to you by:
Certified Angus Beef
PAGE 6
Tasting Is Believing
Smithfield Extra Tender
Fresh Pork
TO W N & C O U N TRY MARK ET
Recipe:
Grilled Chicken
& Peach Kabobs
Brought to you by: Sanderson Farms
PAGE 11
Recipe:
Lime Marinated Grilled
Chicken Breast
Soaking = Tender
Chicken Every Time!
Recipe:
Family Favorites
Marinated Chicken
Brought to you by: Family Favorites
PAGE 12
PAGE 18
PAGE 23
Recipe:
Recipe:
Blue Cheese Beef Burgers
All-Time Favorite
Turkey Burger Sliders
Grilling Season Starts
With Nathan’s!
How To Grill The
Best Burger
PAGE 13
Philly Gourmet
Don’t just grill. Thrill.
4 Tips For A Juicy
And Delicious
Turkey Burger
PAGE 19
Recipe:
PAGE 24
Save $1 On Angus
Beef Franks
Brought to you by: Oscar Mayer
PAGE 25
Best Turkey Burger Recipe
PAGE 14
50¢ Off Burgers
Brought to you by: Jennie-O
Brought to you by: Great American
PAGE 20
PAGE 15
Save $1 On Brats
or Grillers
Bubba Burger
Quality You Can Trust
Brought to you by: Johnsonville
PAGE 21
PAGE 16
Moo & Oink and
Jemm Burger
Grill up your family’s
favorites!
Recipe:
Barbecue Bacon
Cowboy Hot Dogs
Top This!
Tasty Hot Dog Ideas
Recipe:
Grilled Brats With Onions
Braised In Beer
PAGE 26
Sausage Grilling
Methods
Brought to you by: Sabrett
Save $1 On Hot Dogs
PAGE 27
PAGE 17
Glenmark
Chicago’s Hometown
BurgerTM
PAGE 22
$1 Off Brats
Exciting Entrée Ideas,
Plus $1 Off Coupon
Brought to you by:
Sheboygan Sausage Company
Brought to you by:
Chef’s Requested Foods
GRILLING TEMPERATURES FOR ALL MEATS
RARE
125°F = Beef, Lamb, Veal,
Meaty Fish (Tuna, Swordfish,
Marlin, etc.)
WELL DONE
MEDIUM
135-140°F = Beef, Lamb, Veal
150°F = Pork
155°F = Beef, Lamb, Veal
160°F = Pork, Sausage,
Lamb, Ground Beef
165°F = Chicken
T OW N & C OU N T RY M A R K E T
4
SKIRT
STEAK
WITH CHIMICHURRI
SAUCE
Ingredients:
2 cups chopped parsley
2/3 cup extra-virgin olive oil
6 tablespoons fresh lemon juice
2 tablespoons minced garlic
2 teaspoons crushed red pepper
Salt and freshly ground pepper
4 pounds skirt steak
WHEN TO STICK A
FORK IN IT
Directions:
Preheat grill for high heat.
In a bowl, mix the parsley, olive oil, lemon juice, garlic and
crushed red pepper; season with salt and pepper.
Season the skirt steak with salt and pepper and grill over
a hot fire until the meat is charred on the outside and rare
within, about 2 minutes per side. Transfer to a carving board
and let rest for 5 minutes.
Thinly slice the steak across the grain. Spoon chimichurri
sauce over steak and serve right away.
TO W N & C O U N T RY MARK ET
Rare = 130 - 140°F
Medium Rare = 145°F
Medium = 160°F
Well Done = 170°F
5
Look For Marbling: The little white flecks within beef ensure
great flavor, tenderness and juiciness.
Season Simply: Natural flavor of great steaks shines with a
little salt and pepper.
Always Preheat: Steaks should sizzle when they hit the grill.
Searing meat enhances flavor and aroma.
Be Patient: Don’t flip steaks too often. Place them on the grill
and let them sear and cook. Then turn once.
Forsake the Fork:
Use tongs or a spatula – not a fork –
to turn steaks. Piercing beef
allows juices to escape.
Let It Rest:
Resting steaks on a clean
plate – tented loosely
with foil – right after
grilling redistributes
juices evenly.
Visit:
CertifiedAngusBeef.com
for great grilling recipes.
OFFER REDEEMABLE ONLY AT TOWN & COUNTRY STORES
SAVE $1.00
off any purchase of
Certified Angus Beef ®
brand product.
Expires 9.6.2016
PLU 6224
Consumer: Good only on Certified Angus
Beef ® brand product.
Retailer: Do not double. Coupon may not
be reproduced, transferred, traded, or sold.
T OW N & C OU N T RY M A R K E T
6
TO W N & C O U N T RY MARK ET
7
LEMON BASIL GRILLED
PORK
CHOPS
Ingredients:
3 tablespoons minced garlic
3/4 teaspoon ground pepper
4 pork loin chops
3 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon sea salt
1 cup minced basil leaves
QUICK & EASY PORK
CHOP MARINADES
Savory Apple
Mix apple juice, mustard, and
brown sugar in a resealable
plastic bag. Add pork chops, seal
and shake. Chill 30 minutes.
Directions:
Preheat grill for medium heat.
Combine garlic, pepper, lemon juice, olive oil and salt in
a mixing bowl. Coat pork loin chops with seasoning mixture.
Let marinate for 20 minutes.
Place pork chops on grill and cook 5 minutes per side.
Remove from grill and let rest for 5 minutes before serving.
Sweet Orange
Mix orange juice, soy sauce
and dried crushed red pepper in
a resealable plastic bag.
Add pork chops, seal and shake.
Chill 30 minutes.
T OW N & C OU N T RY M A R K E T
8
LIME MARINATED
GRILLED
CHICKEN
BREAST
Ingredients:
4 juiced limes
1 tablespoon olive oil
3 tablespoons sugar
1 teaspoon salt
1 1/2 tablespoons black pepper, freshly ground
1/4 cup water
4 chicken breast halves, deboned and skinned
Directions:
In a large bowl, combine lime juice, olive oil, sugar, salt, black
pepper and 1/4 cup water; stir until sugar is dissolved.
Set lime marinade aside.
Place each chicken breast half between 2 large pieces of
plastic wrap; pound chicken 1/4” thick. Pack chicken into
a large resealable plastic bag then add lime marinade.
Seal bag shut and chill chicken for 30 minutes.
Preheat gas grill to medium-high. Remove chicken from
marinade and place on grill rack. Grill, covered, 4 minutes.
Turn chicken over and grill, covered, for 3 to 4 more minutes,
until cooked through.
TO W N & C O U N T RY MARK ET
SOAKING = TENDER
CHICKEN EVERY TIME!
Brine
Soak chicken breasts in a brine
of one tablespoon of kosher salt to
one cup of water for one to two
hours before grilling. Feeling
adventurous, try adding sugar and
other seasonings to make
the brine even tastier.
Buttermilk
Take a cue from Southern fried
chicken masters and soak the
chicken breast in buttermilk.
This tenderizes the meat and
keeps it moist during grilling thanks
to the buttermilk’s combination of
acid, enzymes, and calcium.
9
T OW N & C OU N T RY M A R K E T
10
Be the Master of the Grill
at Your Next Cookout
100% Natural Chicken
Grilled Chicken & Peach Kabobs
PREP TIME: 50 MINUTES COOK TIME: 15 MINUTES SERVINGS: 6
Low on calories and high on flavor, grilled chicken and peach kabobs are sure to create smiles around the table
Thread chicken, zucchini rounds, mushrooms and peach slices on skewers, marinate (30 minutes or overnight)
and then simply fire up the grill.
Ingredients
2 Sanderson Farms® Boneless, Skinless Chicken Breast Fillets
6 12-inch wooden or metal skewers
1/4 cup coarse grainy mustard
2 tablespoons red wine vinegar
2 teaspoons chopped fresh thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon orange zest
1/4 cup olive oil
1 zucchini, cut into ½” half moons
3 ripe peaches, sliced into 18 slices (may use frozen if fresh not available)
18 cremini mushrooms, cleaned and stems removed
Cooked rice
Preparation
•
•
•
•
•
•
•
If using wooden skewers, soak them in water for 30 minutes. Drain water.
Cut chicken into 1” dices.
In a small bowl, whisk together mustard, vinegar, thyme, salt, pepper and zest. Slowly whisk in olive oil to
combine.
Thread chicken, zucchini, peach slices and mushrooms onto skewers, alternating ingredients three times
and ending with a fourth piece of chicken. Be sure to leave enough space at bottom of skewer to hold and
turn.
Place skewers in a single layer on a sheet pan or baking dish and pour marinade over, turning skewers
to distribute marinade. Cover with plastic wrap or aluminum foil and refrigerate. Marinate, turning skewers
occasionally, for at least 30 minutes or overnight.
Heat grill on medium heat. Place skewers on grill and cook, turning, for about 10 to 15 minutes.
Serve over rice.
For nutrition information, recipes & more, visit our website: www.sandersonfarms.com
TO W N & C O U N T RY MARK ET
11
Family
Favorites
Individually Wrapped • Hand Trimmed Chicken Breast • 14 Per Box
FAMILY
FAVORITES
MARINATED
CHICKEN
6 Servings
• 6 Boneless Skinless Family Favorites Chicken Breast
• 1-16 oz. Bottle of Italian Dressing
Place chicken in plastic bag and pour the entire bottle
of Italian dressing over it. Place in refrigerator for at
least an hour up to overnight. Remove chicken from
marinade and place on hot grill. Grill chicken for
6 minutes on each side. ENJOY!
T OW N & C OU N T RY M A R K E T
12
BLUE CHEESE
BEEF
BURGERS
Ingredients:
3 pounds lean ground beef
4 oz. blue cheese, crumbled
1/2 cup fresh chives, minced
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon black pepper, coarsely ground
2 teaspoon salt
1 teaspoon dry mustard
Directions:
In a large bowl, mix the ground beef, blue cheese, chives,
hot pepper sauce, Worcestershire sauce, black pepper, salt,
and mustard. Cover, and refrigerate for 2 hours.
Preheat grill for high heat. Gently form the burger mixture into
about 12 patties.
Oil the grill grate. Grill patties 5 minutes per side, or until well
done and enjoy!
TO W N & C O U N T RY MARK ET
HOW TO GRILL THE
BEST BURGER:
Use a light touch when combining
seasonings with the ground beef.
Mixing too much will make burgers
dense and heavy.
Leave the meat mixture
(or patties) in the refrigerator for
several hours to allow all the
flavors to mingle.
Don’t form patties too thick
or too thin. A 3/4-inch thick
patty is ideal.
Turn once and try not to flatten
your burgers with the spatula.
It squeezes out flavorful juices.
13
T OW N & C OU N T RY M A R K E T
14
TO W N & C O U N T RY MARK ET
15
T OW N & C OU N T RY M A R K E T
16
Grill up your
family’s favorites!
TO W N & C O U N T RY MARK ET
17
T OW N & C OU N T RY M A R K E T
18
ALL-TIME FAVORITE
TURKEY
BURGER
SLIDERS
Ingredients:
1 1/2 pounds ground turkey
1/3 cup fresh parsley, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 cloves garlic, minced
2 shallots, minced
1 egg yolk
Sea salt
Freshly cracked pepper
2 tablespoons olive oil
12 mini burger buns or small soft dinner rolls, warmed in the oven
12 small lettuce leaves
12 slices tomato
1 cup thinly sliced red onions
Mayonnaise, Mustard & Ketchup
Directions:
Mix together the turkey, parsley, cumin, paprika, garlic, shallots
and egg yolk in a large bowl. Sprinkle with salt and pepper and
mix. Divide the turkey mixture into 12 equal portions and, using
your hands, shape into 12 small burgers about 3 1/2 inches wide.
Preheat grill for medium-high heat. Grill the patties until a
thermometer inserted into the center registers 165 degrees F,
about 3 minutes per side.
Serve the burgers on the mini buns with the lettuce, tomato
and onions. Garnish with mayonnaise, mustard and ketchup
to your liking.
TO W N & C O U N T RY MARK ET
4 TIPS FOR A JUICY AND
DELICIOUS TURKEY BURGER
1. Bolster the flavor with add-ins. Ground turkey is super lean, so as
a burger on its own it doesn’t quite offer the same flavorful punch as
a juicy beef burger.
2.Add extra liquid to keep the
burgers moist.
3.Cook your burgers completely.
4.Always use a meat thermometer.
19
Best
Turkey
Best
TurkeyBurger
BurgerRecipe
Recipe
Best
Turkey
Burger
Recipe
Best
Turkey
Burger
Recipe
Best
Turkey
Burger
Recipe
Ingredients
Directions
4 JENNIE-O® 1/3 lb. Turkey Burgers
Cook patties as specified on the package. Always coo
4 slices fat-free American cheese
to well-done, 165°F as measured by a meat
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T OW N & C OU N T RY M A R K E T
20
TO W N & C O U N T RY MARK ET
21
GRILLED
BRATS
WITH ONIONS
BRAISED IN BEER
Ingredients:
4 fresh bratwurst
2 tablespoons bacon fat or olive oil
3 cups thinly sliced onions
1/2 teaspoon sugar
12 oz. dark or amber beer or non-alcoholic beer
2 bay leaves
1 tablespoon coarse-ground country-style mustard
1 tablespoon Rothschild Champagne Garlic Mustard
4 brat buns, split
Directions:
Heat fat in 12-inch, deep skillet over medium heat. Add onions
and sugar, stir well to coat with fat. Sauté onions, stirring
frequently for 10 minutes, or until starting to turn golden brown.
Add beer, scraping up any browned bits from bottom of pan.
Add bay leaves, lower heat and simmer for about 10 minutes.
Stir mustards into onions, remove from heat and set aside,
discarding bay leaves.
Grill bratwurst over medium-hot fire, turning to brown evenly,
until nicely browned and internal temperature reaches 160
degrees F. on an instant-read meat thermometer. Remove from
grill and add to skillet with onions. Over medium heat, cook
and stir until sauce becomes syrupy. Serve bratwurst in rolls,
generously smothered with mustardy onions.
TRY THESE OTHER
GRILLING METHODS:
Split and Grill
Cut the sausage lengthwise
about 80% of the way through,
fold it out and lay it flat. It’s
a great way to quickly cook the
inside if it is grilled skin side up.
Boil and Grill
Boil sausages in half water, half
beer before you put them on the
grill. It’s a great way to partially
cook sausages before they hit
the grill. Grill over a medium-low
fire and finish cooking.
Straight Grilling
To eliminate the burning and
the flare-ups you need to keep the
fire low. This increases the cooking
time, but lets the sausage cook
gently and hold in its flavor.
T OW N & C OU N T RY M A R K E T
22
TO W N & C O U N T RY MARK ET
23
GRILLING SEASON STARTS WITH NAT
SON STARTS WITH NATHAN’S!!
GRILLING SEASON STARTS
WITH NATHAN’S!!
GRILLING SEASON STARTS WITH NATHAN’S!!
GRILLING
GRILLING
SEASON
SEASON
STARTS
STARTS
WITH
WITH
NATHAN’S!!
NATHAN’S!!
H NATHAN’S!!
T OW N & C OU N T RY M A R K E T
24
TO W N & C O U N T RY MARK ET
25
BARBECUE BACON
COWBOY
HOT DOGS
Ingredients:
1/2 cup shredded cheddar cheese
4 hot dog buns
1 tablespoons olive oil
4 tablespoons barbecue sauce
6 slices bacon
4 hot dogs
2 tablespoons spicy brown mustard
1 yellow onion, sliced
6 tablespoons mayonnaise
Directions:
Preheat grill for medium heat.
Pour olive oil into a large pan. Bring to medium heat.
Once hot, add onions and cook for 20 minutes. Stir frequently.
(Onions should be tender and golden)
TOP THIS!
TASTY HOT DOG IDEAS
Chicago Dog
Serve on poppy seed bun and top
with a dill pickle, sliced tomatoes,
sweet pickle relish, pickled peppers.
diced onion, yellow mustard and
sprinkle with celery salt.
Taco Dogs
Wrap grilled halved hot dog in
taco-size flour tortilla and top with
shredded cheddar, lettuce, salsa
and sour cream.
New York Street Dog
In a separate pan, cook bacon on medium-high heat.
Cook until crisp. Let cool and then crumble.
Serve on soft bun and top with
sauerkraut and spicy brown mustard.
Place hot dogs on grill and cook for 6 minutes, turning
frequently. Place hot dog buns on grill and toast for 3 minutes.
Spread mayo in buns. Then drizzle barbecue sauce and spicy
brown mustard on bun. Place hot dog in bun. Sprinkle cheese
on top of hot dog, followed by bacon and onions.
Serve on crusty bun and top with
bean chili, shredded cheddar, pickled
jalapeños and crushed corn chips.
Corn Chips Dog
T OW N & C OU N T RY M A R K E T
26
Brings you the
“#1 Tasting Beef Frank
in America!”
June 2015, The Daily Meal
100% All Beef
Certified Gluten Free
100% Allergen Free
Skinless and Natural Casing
TO W N & C O U N T RY MARK ET
27
Exciting Entrée
Ideas From
Chef’s Requested
Foods
Chef’s Requested Foods makes dinner easy and
affordable with these exciting products.
T OW N & C OU N T RY M A R K E T
FIRE
UP THE
GRILL!
Lighten your load and fire up the grill with great deals on everything
you need this summer, from fresh and flavorful Certified Angus Beef,
to farmers market quality produce!
FOLLOW US!
TO W N & C O U N T RY MARK ET
For weekly specials and store locations, visit
TOWN-COUNTRY-MARKET.COM