share. The Brookshire's Blog

Shop the sale: Brookshire’s Best Angus chuck roast


If you’ve never tried our Brookshire’s Best Angus beef, this is the week to treat yourself. We’ve got our Brookshire’s Best Angus chuck roast on special starting today.

Angus cattle are often called the Cadillac of the beef world, and the nickname actually makes a lot of sense:  Raised with careful quality control, American-ranched Angus cattle produce superior cuts of tender, juicy beef. It’s considered some of the best in the business.

And our Brookshire’s Best Angus beef is the best of the best. We select only the highest-quality Angus beef for this program, so you are guaranteed a consistently tender, delicious cut.

What makes Angus such good beef?

It starts with genetics. American ranchers have been raising Angus cattle for more than 100 years, after the first Angus were brought here from their native Scotland in the 1870s. These Angus cattle have been bred to produce beef that is finely marbled, meaning the fat is well-distributed throughout the muscle, so that the meat cooks up juicy and tender.

And it continues through production and selection. The Angus beef we choose for our Brookshire’s Best line comes from ranches following high standards of feeding and care, so that their beef is consistently of the highest quality.

Finally, this beef is hand-cut, the old-fashioned way.

It all adds up to a cut of beef that’s not just good; it’s seriously good.



Family Matters: Eating Right Through the Holidays


The holiday season is a time for indulging in your favorite festive foods, from grandma’s stuffing at Thanksgiving all the way to your sweet neighbor’s warm, melt-in-your-mouth chocolate chip cookies at Christmas. Many of us feel that once the holiday season starts, nutrition is out the door. With the help of NuVal Nutritional Scoring System, however, you can take some of your favorite holiday foods and “trade them up” for a more nutritious product. 

NuVal is a Nutritional Scoring System that is in place at Brookshire’s. NuVal rates foods on a scale of 1 to 100; the higher the score the better the nutrition. All you have to do is look right at the price tag to find the score. It really is as easy as that! 

Look how easy it is to make holiday meals just a little healthier: 

  • When eating that holiday turkey this year, skip the drumstick and go for the skinless turkey breast. This little trade-up increases the NuVal score from a 30 to a 48.  
  • We all love our grandmother’s stuffing! Nothing feels more like home than when you see the steam rising from the stuffing and the kitchen filling up with the smell of sage. This holiday season, add a few nutritious ingredients to that traditional recipe. My personal favorite is adding chopped apples (NuVal 96) or diced pears (NuVal 96). Other fruit options are apricots (NuVal 100) or cranberries (NuVal 100). Winter squash is another nutritious added-in to your grandmother’s stuffing. Acorn squash scores a 99 and butternut squash has a perfect score of 100. Vegetables like collard greens (NuVal 100) or kale (NuVal 99) add a lot of nutrients too! I also like a little crunch, like nuts, in my dressing.  I love adding pecans (NuVal 65) or walnuts (NuVal 82) for that little crunch. 
  • Side dishes are my favorite at dinner time! English peas, green beans and mashed potatoes are always my request when the family gets together. Sometimes when we have a lot to cook, we don’t really like preparing all things fresh. The good news is you can find canned and frozen vegetables that have almost as high, if not the same score, as fresh produce score. For example, if someone has requested a green bean casserole, you can use fresh, canned or frozen green beans. Del Monte Fresh Cut Canned Green Beans and Food Club Frozen Green Beans both score a perfect 100.  

With the NuVal Scoring System, finding nutritious products in the grocery store is not hard at all. I hope you and your family have a great and nutritious holiday season!



Product Talk: New Charter Reserve deli meats


Coming this week to selected stores: Great new choices in deli meats.

We are introducing Charter Reserve, a line of premium deli meats, giving you 18 new flavors of deli turkey, ham, beef and chicken to try.

Charter Reserve is high-quality, all-natural meat – providing great taste at affordable prices. But even though it’s budget friendly, they do not skimp on the quality or the preparation:

  •  This is whole-muscle meat, with no binders or fillers.
  •  No MSG or trans fats.
  •  Every variety is gluten-free.
  •  They’re all oven-roasted, and seasoned with fine ingredients and spices.
  •  Several varieties are even certified by the American Heart Association, meaning they meet the association’s guidelines for heart-healthy food.

No matter your deli meat of choice, Charter Reserve probably offers it. The line includes seven kinds of turkey (including cracked pepper, mesquite roasted, and honey-baked) and five kinds of ham (brown sugar, Virginia ham and Black Forest among them.) It also includes four kinds of choice Angus beef and two flavors of roasted chicken.

Charter Reserve should be arriving in selected stores with delis this week. Don’t be shy – ask for a taste!



Dine-In: German Beef Rolls


A lot of people think that German food is just schnitzel, sausage and beer.  But there’s so much more to it than that. Today, I’m sharing one of my favorite German dishes, beef rouladen

Rouladen is a very traditional dish of thinly sliced beef, rolled around a filling of bacon, onions, pickles and hearty German mustard, and slowly braised until it is tender. After the beef is cooked, you make a nice thick gravy, and serve that over the rouladen. 

Because it uses inexpensive cuts of beef, this was originally a workingman’s dish. But now, it is popular throughout Germany, and in fact, you usually see it at holidays, festivals or in restaurants. Over there, beer or wine is often added to the beef stock to bring out a richer flavor. 

To make it really traditional, you should serve it with cooked red cabbage and either spatzle (a type of German egg noodle), potato dumplings, or boiled potatoes. But it is also good with mashed potatoes and roasted winter vegetables, like squash, Brussels sprouts or carrots. 

Rouladen

Serves 6 

Ingredients:
1 1/2 lbs. flank steak
1/2 lb. thick-sliced bacon
2 large onions, sliced
10 German pickles (Gundelsheim is the best) sliced lengthwise
2 tablespoons butter
2 1/2 cups beef broth
1/2 cup German mustard
2 tsp corn starch 

Directions:
Cut the flank steak into thin filets; about 1/4” thick and 3 inches wide. 

Generously spread one side of each filet with mustard to taste. Place bacon, onions and pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together. 

Heat a skillet over medium heat and melt butter. Place the rolls in the butter and sauté until browned. 

Once browned, pour broth over rolls, cover and simmer for an hour or until tender. When beef is tender, remove from skillet and keep warm. 

Place corn starch in small mixing bowl and add enough water to make a slurry. Be sure to dissolve corn starch well for a smooth sauce. Add this mixture to the skillet and bring to boil. Once sauce is thickened, return rouladen to pan, cover with sauce and serve.



Shop the sale: Ribs, ribs, ribs


The secret to great ribs is time. You have to let the ribs marinate in the sauce, so they absorb deep flavor, and you have to be patient cooking them, a long time at a lower temperature, so they get fall-off-the-bone tender.

Especially this time of year, the easiest way to cook them is in the oven. Even if you’re a rib purist, and think you can’t make ribs without putting them in the smoker, I think you’ll like this recipe, and the ease of this technique. It requires very little work once you put them in the oven, produces a nice tender rib, and gets a wonderful spicy/smoky flavor from the chipotles.

Any of the three types of ribs on sale this week at Brookshire’s – St. Louis-style pork ribs, medium pork spareribs, or pork baby back ribs- would work in this recipe, but I’d probably pick the St. Louis-style ribs. “St. Louis-style” ribs just means that the tips, which can be gristly anyway, have been cut away, leaving a nice, flat, rectangular slab that will fit nicely in a roasting pan.

Oven BBQ’d Ribs

Serves 8

Ingredient:
2 tablespoons  vegetable oil
1/2  yellow onion, chopped fine
2 cloves  garlic, minced
1 3/4 cups  ketchup
3/4 cup chipotles, canned
1 cup   molasses
1/3 cup  sugar
8-10 pounds ribs (about two St. Louis style rib racks, each cut in half, or about four baby-back rib racks)
Kosher salt, to taste

Directions:

Heat the oil in medium saucepan on medium-high, and add the onion and garlic. Sauté until soft, about 5 minutes. Add the rest of the ingredients, except the ribs; turn heat to low, and simmer uncovered for 25 minutes. Cool to room temperature.

Put the ribs and the sauce in a large plastic sealable bag, and refrigerate overnight.

Preheat oven to 300°F. Remove ribs from bag and reserve liquid and set aside. Season ribs with salt. Arrange the ribs on a foil-lined baking sheet and cover tightly with foil. Bake for 2 1/2 hours. Meanwhile, bring the barbecue sauce to a boil in a pot on the stove. Boil for 3 minutes, and set aside.

Uncover the ribs, turn them over, and bake an additional 30 minutes. Brush with barbecue sauce on both sides, and serve hot.



Dine-In: Chicken Cacciatore


Chicken cacciatore is a fancy name for what’s really a pretty simple dish – braised chicken, Italian style. 

The name comes from the Italian phrase for “hunter’s style,” which in culinary terms usually means “with mushrooms,”  but in this case also means cooked with tomatoes and wine. Chicken cacciatore was a popular dish in the ‘60s and ‘70s, and you can still find it in some old-school Italian restaurants, but for the most part it is one of those dishes you just don’t see much anymore. 

I don’t really understand that, because it’s actually a very solid dish, easy to make but full of flavor. Serve it over pasta, or with some warm, crusty bread, and you have a hearty dinner for a cool evening. 

I prefer using thigh meat, because I think the dark meat is moister and more flavorful, but if you like white meat better, you can substitute an equivalent amount of bone-in chicken breasts, probably about one package of four breasts, depending on the size. Do not use boneless, skinless breasts unless that’s all you have; cooking the chicken with the bones and skin adds a much richer flavor. 

In all, this is a pretty classic recipe, including the use of red wine. If you are not used to cooking with wine, be aware that the alcohol evaporates during the cooking. If you prefer not to use it, perhaps because of allergies to the sulfites in red wine, you can substitute additional chicken stock, but the finished dish will not have quite the depth of flavor as the original recipe. 

Chicken Cacciatore with Mushrooms and Herbs 

Serves 4 

Ingredients:
8 bone-in chicken thighs (about 3 pounds), trimmed of excess fat
1 tsp. teaspoon olive oil 
1 medium onion, chopped
3 portobello mushroom caps, wiped clean and cut into 3/4-inch cubes
4 medium cloves garlic, minced
1 1/2 tbls.unbleached all-purpose flour
1 1/2  cups dry red wine
1/2 cup chicken stock or low-sodium canned chicken broth
1 can diced tomatoes (14 1/2 ounces), drained
2 tsp. fresh thyme leaves, minced
1 piece Parmesan cheese rind (2 inches, about 1 ounce), optional
2 tsp. fresh sage leaves, minced 

Directions:
1. Season chicken with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add four chicken thighs, skin-side down, and cook, not moving them until skin is crisp and well browned, about 5 minutes; using tongs, flip chicken and brown on second side, about 5 minutes longer. Transfer browned chicken to large plate; brown remaining chicken thighs, transfer to plate, and set aside. 

2. Drain off all but 1 tablespoon fat from pot. Add onion, mushrooms, and 1/2 teaspoon salt; sauté over medium-high heat, stirring occasionally, until moisture evaporates and vegetables begin to brown, 6 to 8 minutes. Meanwhile, remove and discard skin from browned chicken thighs. Add garlic to pot and sauté until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, about 1 minute. Add wine, scraping pot bottom with wooden spoon to loosen brown bits. Stir in stock, tomatoes, thyme, cheese rind (if using), 1/2 teaspoon salt (omit salt if using cheese rind), and pepper to taste. Submerge chicken pieces in liquid and bring to boil; cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 45 minutes, turning chicken pieces with tongs halfway through cooking. Discard cheese rind, stir in sage, adjust seasonings with salt and pepper, and serve. 

If your Dutch oven is large enough to hold all the chicken pieces in a single layer without crowding, brown all the pieces at once instead of in batches. The Parmesan cheese rind is optional, but it is recommended for the robust, savory flavor it adds to the dish. An equal amount of minced fresh rosemary can be substituted for the sage.



Chicken with Pomegranate


Prep Time: 30 minutes
Cook Time: 10 minutes

Serves: 8 

Ingredients:

2 Tbs Food Club Extra Virgin Olive Oil
8 boneless, skinless chicken breasts
1/2 tsp Food Club Salt, or to taste
1/2 tsp Food Club Ground Black
Pepper, or to taste
1 3/4 cups chicken stock
1 small yellow onion, julienne
1 poblano pepper, julienne
1 tsp ground cumin
2 cups Greek yogurt
2 Tbs Food Club All-Purpose Flour
1 pomegranate, seeds removed and separated
1 Tbs cilantro, roughly chopped 

Directions:

Heat oil in a saucepan. Season chicken breasts with salt and pepper. Add chicken and chicken stock to skillet; brown chicken on both sides. Once chicken
is nicely browned, remove from pan. 

Add onions and poblano pepper to pan; cook until golden. Stir in the cumin; cook for 1 minute. Cover and cook, on low heat, for 10 minutes. The liquid
will reduce slightly. 

Mix yogurt with flour. Add yogurt to saucepan; mix well. Gently heat throughout.  Remove from heat and add pomegranate seeds and cilantro to sauce. Drizzle sauce over chicken. 

Nutritional Information:  Calories Per Serving: 343, Fat: 10 g (2 g Saturated Fat), Cholesterol: 146 mg, Sodium: 443 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 54 g.  



Tex-Mex cheese steak nachos


Ingredients:
1 Tbs vegetable oil
1 cup chopped poblano pepper
1 cup chopped white onion
6 oz sirloin, flank steak or rib eye, sliced into strips and then cut into bites
1 jar Leigh Oliver’s White Queso, any flavor
Salt and pepper
1 can refried beans or refried black beans
6 oz tortilla chips 

Garnish: sour cream, chopped tomato, guacamole, chopped onion, jalapeño

Directions:
Heat oil in a large skillet over medium-high heat. Add peppers and onions
and sauté for about 4 minutes, until tender. Remove peppers and onions from
skillet and set aside. Sprinkle sirloin with salt and pepper. Add to skillet and cook
over medium-high heat until brown, but still medium-rare, about 4 minutes.
Remove from heat. Heat refried beans in microwave until warmed throughout,
about 2 minutes, stirring once. 

Arrange chips on serving platter and top each with a dollop of refried beans and a slice of sirloin. Drizzle with Leigh Oliver’s White Queso and garnish as desired. Serve immediately.



Healthy Living: Healthy Lunches


It’s that time of year again, summer is ending and school is just around the corner. Parents prepare their children for the start of the school year by purchasing new school uniforms, new school supplies, and helping to finish all the school summer projects. What parents may fail to adequately prepare is healthy school lunches. As you prepare your child for the school year, do not neglect their nutrition. A healthy mind stems from a healthy body and a healthy diet. 

A healthy diet includes all three nutrient classes: carbohydrates, proteins, and fats. All three nutrients make the body healthy and strong. A proper diet is essential in children, as they need these nutrients in order to grow strong, both physically and mentally. A carbohydrate is the body’s energy source. Good carbohydrates to include in your child’s lunch are: fruits, vegetables, whole grain bread products, and low-fat dairy products. Try to avoid empty, unhealthy carbohydrates, such as: chips, cookies, crackers, and sweets. Protein is important in normal growth and development. It helps children develop strong muscles. Good protein sources include: beans, nuts, turkey, ham, and peanut butter. Lastly, healthy fats are important in your child’s development. Healthy fats include: salad dressings, such as Italian dressing and low-fat Ranch dressing as a nice side to dip their carrots or celery in. 

Just because your child needs a healthy lunch, does not mean it needs to be boring. A few tips to encourage your child to eat their healthy lunch include:

  1. Include a low-fat dip, such as peanut butter or low-fat ranch with the vegetables (carrots, celery) so that your kids enjoy the taste more.
  2. Instead of a sweet dessert, include a low-fat yogurt, Jell-O, or fruit choice, as these are sweet and healthy substitutes.
  3. Instead of including regular potato chips, use baked chips or pretzels as a healthier alternative.
  4. When preparing sandwiches, use whole-grain bread instead of white bread. Go easy on the mayonnaise.
  5. As for drinks, include low-fat milk or water frequently. Use juice or soda sparingly. These are full of sugar and empty calories.           


Product Talk: Pork Butt


The cut of pork known as pork butt doesn’t get much as much respect as trendier, leaner, and fancier  cuts like pork tenderloin.

But I really prefer pork butt for many dishes, especially pulled pork sandwiches and tacos. Think of it as the pork version of pot roast. Because it’s got better marbling and higher fat content, it stays moist and cooks up tender, especially if you use a slow-cooking method like a crockpot. (Pork loin and pork tenderloin are both easy to overcook, giving you a dried-out, tough piece of meat.)

Pork butt also has a deeper, richer, meatier flavor than some of those other “white-meat” pork cuts.  And it absorbs flavor nicely during cooking, without a lot of work. If you’re cooking in the oven or a crockpot, for instance, you can just coat the meat with a dry rub before cooking. Or to create the Mexican dish known as carnitas, great in tacos, cook with chiles and orange juice, or another citrus.

Plus, did I mention it’s affordable, often just about half the price of leaner cuts?

This recipe makes a great weekend supper, and makes enough that you can invite a few friends. If you’re short on time, you can use your favorite prepared barbecue sauce instead of putting together homemade.

Oven Pulled Pork with Homemade BBQ Sauce

Serves 6 to 8.

Ingredients

For the Pork

 1 cup + 2 Tbs salt

½ cup + 2 Tbs sugar

3 Tbs + 2 tsp liquid smoke

5 lbs boneless pork butt

¼ cup creole mustard

2 Tbs ground black pepper

2 Tbs smoked paprika

1 tsp cayenne pepper

For the BBQ Sauce

1 ½ cups ketchup

¼ cup  molasses

2 Tbs Worcestershire sauce

1 Tbs Louisiana hot sauce

½ tsp kosher salt

½ tsp black pepper, fresh ground

Method

For the Pork 

  1. Deeply score pork 5-6 time to allow brine to penetrate.
  2. Dissolve 1 cup salt, 1/2 cup sugar, and 3 Tbs liquid smoke in 4 quarts cold water in large container. Submerge pork in brine and refrigerate for 2-3 hours.
  3. While pork brines, combine mustard and remaining 2 tsp liquid smoke in small bowl; set aside. Combine black pepper, paprika, remaining 2 Tbs sugar, remaining 2 tsp salt, and cayenne in second small bowl; set aside. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  4. Remove pork from brine and dry thoroughly with paper towels. Rub mustard mixture over entire surface of of pork. Sprinkle entire surface of each piece with spice mixture. Place pork on wire rack set inside foil-lined rimmed baking sheet. Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping. Roast pork for 3 hours.
  5. Remove pork from oven; remove and discard foil and parchment. Carefully pour off liquid in bottom of baking sheet. Remove fat from liquid and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, and let rest for 20 minutes.
  6. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid into medium bowl; whisk in sauce ingredients.
  7. TO SERVE: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. 

Serve, passing remaining sauce separately.



Copyright © 2010-2014, Brookshire’s. All rights reserved.
The products mentioned in “Share, the Brookshire’s Blog” are sold by Brookshire Grocery Company, DBA Brookshire’s . Some products may be mentioned as part of a relationship between its manufacturer and Brookshire’s.

Product Talk

Each Monday we feature a new or interesting product.

Healthy Living

Tips on maintaining a healthy lifestyle, every Tuesday.

Shop the Sale

On Wednesdays, get a tip or idea on using an item in the circular.

Family Matters

Ideas for the whole family come to you every Thursday.

Dine In

Stop fighting the crowds, save money and dine in, every Friday.

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