Grocery Life December 16, 2014

Grocery Life December 16, 2014

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standing rib 1

By Tom Butler

Good afternoon from Butler and Bailey Market. I hope everyone had a nice weekend!

Our new two week ad came out Sunday. You may have gotten a copy in Sunday’s News Sentinel or it can also be found on our website.

We always try to put the things you love for Christmas in it. I think this one hit the mark. Ray, with a little help from the rest of us, always does a good job of putting our ads together.

The two big items in this ad are the whole beef tenderloin and the standing rib roast. I love both of them. If I am cooking for myself, I usually go with the standing rib roast. If I am cooking for a group, I do beef tenderloin.

I like the flavor of the standing rib better. The higher fat content and bones are the reason for this. Fat makes things good and the bones also add flavor. They are a little harder to handle than beef tenderloin so when I am cooking for a group, I will go with the tenderloin. Either way, you can’t go wrong.

These are my favorite recipes for each cut of meat.

Beef Tenderloin Marinade

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seared tenderloin

Ingredients

1 1/2 c Vegetable Oil
3/4 c Soy Sauce
1/4 c Worcestershire Sauce
2 tbsp Dry Mustard

2 1/2 tsp Salt
1 tbsp Pepper
½ c Wine Vinegar
1/3 c Lemon Juice
1 Garlic Clove

Directions

  1. For best results marinate for 12-24 hours in a gallon size storage bag per tenderloin.
  2. After marinating, sear on high heat in a skillet or on the grill turning until all sides are browned. About 7-10 min. total.
    3. Then bake uncovered in a 250 degree oven for 1 hour or to desired doneness. Note: Pull out at internal temperature of 125 for mid-rare, 135 medium, 145 mid-well, and 155 well done.
  3. Let rest out of the oven for 15 minutes before slicing.

Horseradish Crusted Standing Rib Roast

Ingredients

  1. 1 bone in prime rib beef roast, 3 ribs, about 6 pounds
  2. 5 garlic cloves, smashed
  3. 1/4 cup grated fresh or prepared horseradish
  4. Leaves from 2 fresh rosemary sprigs
  5. Leaves from 4 fresh thyme sprigs
  6. 1/2 cup kosher salt
  7. 1/4 cup freshly ground black pepper
  8. 1 tsp extra-virgin olive oil (enough to make a paste)

Directions

Preheat the oven to 350 degrees F.

Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Put the pan in the oven and roast the beef until the internal temperature of the meat registers 125 degrees F on an instant-read thermometer (medium-rare), 1 1/2 to 2 hours. Remove the beef to a carving board and let it rest for 20 minutes before carving.

Note: If roast is bigger than 6 pounds cook 15-20 min. per pound

Pull roast out at 125 for medium rare, 135 for medium, 145 for medium-well, and 155 for well-done.

 

We also have copies of these recipes at the store. Neither one of these recipes are mine but after trying a lot of others, they are the ones I always go back to.

My latest gift idea would be a gift card. We have a large selection of gift cards for sale at the store. Most are for large retailers but we also have them for restaurants.

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gift card rack

Our most popular ones would be from Butler and Bailey Market, ITunes, Visa, and Starbucks. You can load a Butler and Bailey card with any amount you choose and the other cards are available in several price ranges. These make great stocking stuffers and are also perfect for mailing.

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b&b gift card

I usually buy a few gift cards myself. My mom will probably get a gift certificate for our cooking classes, the kids usually get one for an ice cream shop or toy store and I always get a Victoria’s Secret gift card for Erica.

The Victoria’s Secret card started out as a joke several years ago, now it has become a tradition. I don’t remember what the joke was but it was probably funnier to me than anyone else. I’m good at humoring myself.

The problem with this gift card is we don’t sell them in the store. I have to go to Victoria’s Secret in the mall to buy one. That is a cultural experience.

I am like a fish out of water in the mall. For some reason they have people standing in the middle of the walkways that attack you when you walk by. I guess they are trying to sell stuff but aren’t there enough stores in the mall without having people in the middle of the walkways jumping out at me when I walk by.

When I go into Victoria’s Secret, I am really out of my comfort zone. Also, the counter where you buy the gift cards is in the very back of the store so I get to walk through the whole place just to buy a gift card.

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victoria secret 1

Usually when I go in other stores, I look around for ideas that I think might work in our store. I have never really seen anything in there that I thought would translate well to our store. To tell you the truth, I really feel uncomfortable looking at the displays for fear someone may see me looking at the displays. I’m sure if I told them I was looking for ideas for my grocery store they would understand?

Well, I guess I will have to keep up this tradition since I am the one that started it. For all I know, Erica has a drawer full of gift cards that have gone unused.  While I don’t remember what the original joke was for getting the card, the joke has become me having to go to the store every year to buy the card. Now Erica probably gets a bigger laugh out of it than I do.

Getting through the Christmas season in a good spirit is not always easy to accomplish. We seem to all get stressed out trying to get everything planned and organized before the big day. Having a good sense of humor goes a long way in helping me get through this busy time…even if the joke is on me.

Have a great week!

Thanks for letting us be a part of your community,

Tom Butler

Respond to:tom.butler44@gmail.com

Click here to view past blogs

Butler and Bailey Market

7513 Northshore Dr.

Knoxville, TN 37919

(865)691-8881

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