share. The Brookshire's Blog

Shop the Sale: Sirloin Steak Tips Au Poivre


Sirloin Steak Tips Au PoivreI think sirloin steak is one of the most underrated cuts of beef.

You can grill it, for sure, but you can also use it in stir-fries, stroganoffs, stews and other dishes like this delicious French-inspired dish that brings up the flavor of the meat with crushed whole peppercorns.

For a long time, I confess, I really thought steak tips were the tip of a particular cut of meat. They aren’t. Steak tips are usually just a sirloin strip steak cut into bite-sized pieces. The name will fool you, or at least it did me.

You get a burst of pepper in this dish, as you press the peppercorns into the meat and sear it that way. The sauce is the perfect complement to the dish, especially when you serve it over rice to soak up all the juices.

This is definitely a meal that your family would love, or a definitive date night dish. Sirloin strip steak is already economical, but it’s on sale this week at Brookshire’s, too.

Sirloin Steak Tips Au Poivre

Ingredients:
4 (6 to 8 oz) sirloin strip steaks
kosher salt
2 Tbs whole peppercorns
1 Tbs unsalted butter
1 tsp olive oil
1/3 cup plus 1 tsp cognac
1 Tbs whole-grain mustard
1 cup heavy cream

Directions:
Bring steaks to room temperature on the kitchen counter, about 1 hour prior to cooking. Cut into bite-sized pieces, and sprinkle with kosher salt.

Crush the whole peppercorns with a mortar and pestle, or with the flat side of a large chef’s knife. Spread the peppercorns into a shallow plate or baking dish. Toss with the steak pieces, turning to coat and pressing peppercorns into meat. Set aside.

In a cast-iron skillet over medium heat, melt the butter and olive oil together. As they become fragrant, place steak in the pan (being careful not to overcrowd), and stir until browned and cooked through. Remove to a plate or bowl; tent with aluminum foil to keep warm.

Remove pan from heat. Drain excess fat, but do not scrape the pan. Add 1/3 cup cognac to the pan; ignite with a long lighter. Gently shake the pan until the flames die. Return the pan to the heat, and add mustard and cream. Bring the sauce to a boil, whisking constantly, whisking constantly. Add the remaining teaspoon of cognac and salt. Add the meat back to the pan; mix with the sauce and heat through. Serve over rice.

Nutritional Information: Calories Per Serving: 752, Calories from Fat: 516, Fat: 57 g, Trans Fat: 0 g (26 g Saturated Fat), Cholesterol: 217 mg, Sodium: 183 mg, Potassium: 765 mg, Carbohydrates: 1 g, Fiber: 0 g, Sugar: 0 g, Protein: 55 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Greek Grilled Pork Chops


Greek Grilled Pork Chops

When I first moved out of the house, one of my mom’s friends gave me a cast iron skillet.

Not only did this cooking vessel weigh enough to take up most of my allotted baggage weight with the moving company, but it came with strict instructions: DO NOT WASH THIS WITH SOAP EVER.

That seemed like one too many rule to me, plus not using soap was just plain gross.

Or so I thought.

My cast iron skillet sat, untouched and unseasoned (yet unwashed with soap) in my cabinet for years, until I had occasion to make a recipe that specifically called for a cast iron skillet. I called my mom.

“What am I supposed to do with this again?” I asked.

She guided me through rubbing it down with vegetable oil and placing it in a hot oven for a few hours, taking it out, letting it cool, rubbing it down with more oil, then using it.

I did all that.

I made something in it. I can’t remember now, but when I finished, there were bits stuck to the bottom of the gleaming cast iron.

I was going to have to use soap, or so I thought until I ran it under hot water and everything washed off easily, no soap required.

From then on, it was true love.

A co-worker is about to get married and, while I don’t know her that well, we threw a shower in her honor a few weeks ago. I decided to get her one of the things that I love most in my kitchen: a cast iron skillet.

Her eyes bulged when she took the bag.

“What do I do with this?” she wanted to know.

So I told her.

Never, EVER wash it with soap.

You can make these Greek-inspired pork chops in your cast iron skillet as well.

This week, boneless pork chops are on sale at Brookshire’s, your grocery oasis right near home, no road trip required and, let me tell you, the prices are great.

Greek Grilled Pork Chops

Ingredients:
4 boneless pork chops, about 1 1/2 lbs

Marinade:
1/4 cup olive oil
1/4 cup lemon juice
2 tsp red wine vinegar
1 tsp lemon zest
2 tsp dried Greek oregano
2 tsp garlic, minced
1 tsp black pepper

Directions:
Whisk together marinade ingredients: olive oil, lemon juice, red wine vinegar, Greek oregano, garlic and black pepper. Pour into a zipper-lock plastic bag; place pork chops inside. Marinate in the refrigerator overnight or at least 4 hours, turning a few times.

When ready to cook, let pork chops come to room temperature in marinade. Preheat the grill pan to medium-high heat. Slap the pork chops onto the grill pan, and let them cook about 3 minutes. Then, rotate 45 degrees to get lovely cross-hatched grill marks. Cook an additional 3 minutes on the first side; flip and cook an additional 8 to 10 minutes or until cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 361, Calories from Fat: 169, Fat: 19 g, Trans Fat: 0 g (4 g Saturated Fat), Cholesterol: 124 mg, Sodium: 101 mg, Potassium: 763 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 1 g, Protein: 45 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Spicy Fried Pork Chops


Spicy Fried Pork ChopsThat’s it! I clicked past this picture on Pinterest too many times, and I was just unable to resist opening the link to the crispy, juicy, gravy-smothered delight that was these pork chops.

I did not regret it.

Assorted pork chops are a seriously economical choice for dinner, especially when they are on sale at Brookshire’s.

They are a versatile meat. They can take a variety of seasonings, cooking methods and even sauces, and still come out the shining star of a meal, as they do here.

These pork chops are seriously crunchy and seriously spicy. You can reduce the amount of creole seasoning if necessary, but for those of us who love a spicy kick, have at it!

Spicy Fried Pork Chops

Ingredients:

Pork Chops:
10 (1/4-inch thick) bone-in pork chops
2 cups flour
1/2 cup hot sauce
2 eggs, beaten
1 Tbs creole seasoning
1/2 Tbs black pepper
1/2 Tbs garlic powder
1/2 Tbs onion powder
1/2 Tbs paprika
cooking oil

Gravy:
3 cups low-sodium beef broth
1/2 cup heavy cream
3 Tbs flour
2 Tbs olive oil
2 Tbs butter
2 tsp black pepper
2 tsp creole seasoning
2 tsp garlic powder
2 tsp onion powder
dash of hot sauce

Directions:
Start by removing pork chops from packaging and patting dry. Place pork chops in a large dish or shallow pan.

Mix creole seasoning, black pepper, garlic powder, onion powder and paprika. Add 1 tablespoon of this mixture to the flour; stir to incorporate.

Beat egg; add hot sauce and remaining seasoning. Pour over pork chops until they are covered, and let marinate in the refrigerator for 1 hour.

Add oil to a cast-iron skillet; heat to 350° F.

Remove pork from refrigerator, and pour off excess marinade.

Dredge pork chops in seasoned flour and place in hot oil. Fry for 4 to 5 minutes per side. Remove from oil; drain on paper towels.

Place in oven heated to lowest setting to keep warm while remaining pork fries and gravy is prepared.

For the gravy, drain grease from cast-iron skillet. Add butter and olive oil to the skillet; whisk in flour. Stir for about 2 minutes until a thick roux is formed. Add spices and broth, continuing to stir. Bring to a boil; reduce heat and simmer. Stir in cream and hot sauce. Cook for about 5 minutes or until thickened. Serve over pork chops.

Serves 10

Nutritional Information: Calories Per Serving: 372, Calories from Fat: 183, Fat: 20 g, Trans Fat: 0 g (7 g Saturated Fat), Cholesterol: 104 mg, Sodium: 1153 mg, Potassium: 161 mg, Carbohydrates: 24 g, Fiber: 1 g, Sugar: 1 g, Protein: 29 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Smoked Easter Ham


Smoked Easter Ham“What are we going to do for Easter?” my son asked me yesterday.

Do? What do you mean, do? We’re going to celebrate our eternal salvation through the sacrifice Christ made for us; that’s what we’re going to do, I told him.

But celebrate, how will we celebrate?, he wondered.

In past years, I’ve hosted Easter gatherings at my house for up to 40 people. We probably won’t do that this year, but we will celebrate with our family and some local friends.

There’s no need to remind you about my obsession with the smoker, but chances are, we’re going to smoke our ham this year.

Hormel or Brookshire’s spiral-sliced hams are on sale this week at Brookshire’s, just in time for Easter. Did you know that you can, indeed, smoke a precooked ham? Trust me, I plan to!

Since the ham is already precooked, you’re really just introducing it to the smoke and warming it through.

I think we’re going to use Applewood to add some sweetness, and probably fill the pan with apple juice instead of water, to help impart some flavor that way.

The ham has to be heated through to about 145° F. After that, it’s ready to eat!

You can use your grill over indirect heat if you don’t have a smoker, and set a pan of chips over the flame for that good, smoky flavor.



Shop the Sale: Smoked Chicken


Smoked ChickenIt’s no secret on this blog that I’m obsessed with our smoker. (See how it’s become “OUR” smoker and not just Paul’s smoker? I’m tactical that way.)

I’ve always also loved going into Brookshire’s and getting a rotisserie chicken, with the crackling, golden-brown skin and juicy meat.

I can now recreate that chicken at home with my smoker. Now, a rotisserie and a smoker are not the same. You will end up with a juicier bird from the rotisserie because the fat and other juices drip back onto the birds when they cook in that big, lovely industrial rotisserie. However, the smoker leaves you with a pretty great end result, too, because it never gets hot enough for the chicken to dry out, as is often the pitfall of cooking chicken.

I CRAVE a smoked chicken like no one’s business. It’s so easy, versatile and delicious.

This week, whole chickens are on sale at Brookshire’s, so this would be a great time to try this dish. You can use a traditional smoker or your grill.

Smoked Chicken

Ingredients:
1 whole fryer, washed and patted dry
4 cloves garlic, minced
2 Tbs extra virgin olive oil
2 Tbs David Wade’s Worcestershire Powder
2 Tbs paprika
1 tsp salt
1 tsp pepper

Directions:
Prepare smoker or grill to medium heat. Place Applewood chips in the bottom of the smoker or a pan of chips on the grill.

Rub chicken with minced garlic, placing cloves under the skin of the chicken on top of the breast meat.

Rub with olive oil; season with Worcestershire powder, paprika, salt and pepper.

Place, breast-side up, on the rack of the smoker or on the grill over indirect heat.

Close lid and smoke for about 5 hours, or until juices run clear and the meat is cooked through.

Serves 4

Nutritional Information: Calories Per Serving: 407, Calories from Fat: 247, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 171 mg, Sodium: 1025 mg, Potassium: 100 mg, Carbohydrates: 3.2 g, Fiber: 2 g, Sugar: 0 g, Protein: 39 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Smoked Rosemary-Garlic Pork Loin Roast


Smoked Rosemary-Garlic Pork Loin RoastI’m slightly obsessed with the smoker. It has a place of honor on my back porch, and I tend to smoke something every weekend and sometimes on weekdays to boot. The smoker is almost like my slow cooker. I can fill it up when I run home at lunch or before I leave in the morning, and it’s ready to go at dinner time.

The other benefit of the smoker is that it smells so wonderful when you’ve got something cooking in it. Seriously, I prefer the smell of smoking meat to any scented wax cube they can invent. I’ll leave the windows cracked so the smell can waft into the house.

A boneless pork loin roast is one of my favorite things to smoke. It stays so moist and full of flavor. I love this recipe not only because it has two of my favorite spices, rosemary and garlic, but also because their value as aromatics is astronomical. This smells so good while smoking!

Of course, you can make this recipe in a traditional smoker, an electric smoker or on your grill over indirect heat.

With boneless pork loin roast on sale this week at Brookshire’s, there’s no reason not to run out and get this smoking!

Smoked Rosemary-Garlic Pork Loin Roast

Ingredients:
4 cups apple or hickory wood chips
1 (2 1/2 lb) boneless pork top-loin roast (single loin)
2 Tbs fresh rosemary
1 Tbs olive oil
4 cloves garlic, minced
1/2 tsp pepper
1/4 tsp salt
4 sprigs fresh rosemary
1 lemon or lime
aluminum foil

Directions:
Soak the wood chips in water overnight. Drain chips after soaking (you can use the discarded liquid in the drip pan on the smoker for extra oomph.)

To make the rub, combine rosemary, olive oil, garlic, salt and pepper. Massage into the pork loin.

Prepare your smoker. Place the boneless loin roast on the rack and spread rosemary sprigs over the wood chips. Cover and smoke about 2-3 hours or until the roast reaches 155 degrees.

Remove pork from the smoker; squeeze fresh lemon or lime juice over the meat. Tent with foil and let rest for about 10 minutes before slicing.

Serves 8

Nutritional Information: Calories Per Serving: 269, Calories from Fat: 98, Fat: 11 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 112 mg, Sodium: 141 mg, Potassium: 536 mg, Carbohydrates: 2 g, Fiber: 1 g, Sugar: 0 g, Protein: 39 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Cheesy Bacon Tots


John Morrell BaconSometimes I feel like it’s impossible to get anything done efficiently anymore. I’m attending to one task, and then my attention is grabbed by something totally irrelevant.

Case in point: I’m hanging up wet laundry over the weekend. The vast majority of my clothes get line-dried instead of being tossed in the dryer. Sometimes this is a monumental process, and my laundry room often looks like a second closet. So, I’m hanging up laundry, and something on the laundry cart catches my eye. Hey! It’s that dog brush I forgot I had, the rubber one that gets all the dander off the dog and zaps shedding hair better than most brushes made for dogs. I grab the brush, the dog and drag him onto the back porch to get to work. The rest of the damp laundry sits in the purgatory of the basket, out of the washing machine but not yet hung (and totally defeating the purpose of hanging it when it’s damp to alleviate wrinkles).

Same thing happened online today. I set out to look for a new bacon recipe because John Morrell Bacon is on sale this week at Brookshire’s, and we all need more bacon in our lives. However, I got distracted by a post about essential oils on Pinterest, which led me to reading about how to clean my diffuser, which lead me to cleaning my diffuser, which led me to remembering I needed to get this work finished, so I sat back down…and opened Facebook, where there was a lovely bacon recipe staring me straight in the eyes.

The only problem is…you can’t get distracted while defrosting the tots. You have to finish this recipe. Your family will thank you for it.

The original recipe came with a sauce idea as well, but my family isn’t big on sauces. If you’re so inclined, serve with a side of barbecue or ranch to dip.

Cheesy Bacon Tots

Ingredients:
3 cups tater tots, thawed to room temperature
4 oz cheddar cheese, cut into 1/4-inch cubes
16 oz John Morrell Bacon (each strip cut into thirds)
1/3 cup brown sugar
1/4 tsp chili powder

Directions:
Set tater tots out to thaw. While they are coming to room temperature, preheat the oven to 400° F. When tots are thawed, cut them in half lengthwise, and place a cube of cheese inside. Press halves back together, and wrap with a piece of bacon.

Mix brown sugar and chili powder in a small bowl. Roll each bacon-wrapped tot in the brown sugar mixture.

Spray a baking sheet with nonstick cooking spray. Place each tot, bacon seam-side down, on the baking sheet. Repeat until you run out of bacon.

Bake for 20 minutes, turning the tots over halfway through the baking process. Cook until bacon is crisp. Serve hot.

Makes about 24 tots

Nutritional Information: Calories Per Serving: 96, Calories from Fat: 58, Fat: 6 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 9 mg, Sodium: 224 mg, Potassium: 55 mg, Carbohydrates: 6 g, Fiber: 0 g, Sugar: 5 g, Protein: 3 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Open-Faced Beef Sandwiches with Gravy


Open-Faced Beef Sandwiches with GravyA few weeks ago, we went to an event in a small restaurant in an even smaller Texas town.

To be honest, I wasn’t expecting much from the choice of venues because certainly this town is not a dining destination.

Boy, was I ever wrong.

We pulled up to the restaurant on the downtown square in this little Texas town at twilight. The sun was setting behind the copper dome of the stately courthouse, and let’s be honest, no one does a courthouse like small Texas towns. The effect was majestic. The little restaurant was set into a strip of other small businesses, antique shops, an old-fashioned pharmacy, a boutique and a bookstore. The storefront was modest, but the aroma was intoxicating.

The menu was Southern comfort food at its finest: chicken fried steak with mashed potatoes and gravy; brown sugar ham with beans and cornbread; and macaroni laden with five different cheeses. Then, there was the open-faced beef sandwich. I didn’t order it, but I wish I had. Luckily, boneless chuck roast is on sale this week at Brookshire’s because I’ll be recreating this gem in my own kitchen.

Open-Faced Beef Sandwiches with Gravy

Ingredients:
3 lb boneless chuck roast
1 Tbs olive oil
salt and pepper, to taste
2 Tbs David Wade Gourmet Worcestershire Powder
1 medium onion, chopped
2 cups beef stock
1/4 cup flour
1/2 cup water
2 Tbs parsley
8 slices good-quality sandwich bread

Directions:
Remove roast from the refrigerator, and let it come to room temperature.

Preheat oven to 350° F.

Rub the roast with salt, pepper and Worcestershire powder.

Heat oil over medium-high heat in a cast-iron skillet. When the oil sizzles, add the chuck roast, browning quickly on all sides. Add the onions; sauté 1 minute.

Remove from the heat, and add the beef stock to the skillet, scraping up browned bits of meat and onions.

Place skillet in the oven, and roast until the chuck is falling apart, about 2 hours.

Remove from the oven, and shred the beef with two forks. Keep warm.

In the skillet on the stovetop, heat juices until bubbly. Mix together flour and water; stir into the beef stock on the stove. Let simmer for about 5 minutes until thickened.

Sprinkle beef with parsley. Spoon beef over bread, topping with gravy. Serve immediately.

Serves 8

Nutritional Information: Calories Per Serving: 604, Calories from Fat: 382, Fat: 42 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 168 mg, Sodium: 299 mg, Potassium: 481 mg, Carbohydrates: 4 g, Fiber: 0 g, Sugar: 1 g, Protein: 48 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Boneless Glazed Pork Chops


Boneless Glazed Pork ChopsMy son returned home from spending the night at a friend’s house (apparently boy moms are NOT supposed to say “sleepover”), and after a two-hour nap, he couldn’t stop chatting about the great time he’d had with his school buddy.

They stayed up all night (of course) playing video games, flashlight tag, soccer, hide-and-seek, and slept on the living room floor in a blanket fort. They had pigs-in-a-blanket and doughnuts for breakfast, and for dinner, they’d had balsa wood pork chops.

Wait, what?

What is a balsa wood pork chop, I asked him, thinking maybe they smoked the pork chop over balsa wood, although I’d never heard of this and knew that balsa wood is super soft and probably doesn’t lend itself well to smoking. My mom used to craft dollhouse furniture out of balsa wood and could use a small craft knife to slice through it. More importantly, I had no idea how balsa wood would taste!

He set me straight pretty quickly.

You know, he said, that brown stuff that you pour on the pork chops, and it makes them taste good.

I wracked my brain.

They were really juicy, he offered. Kind of spicy, too.

It was driving me crazy. I went to the pantry, opened it and figured it out immediately.

Balsamic vinegar? I asked.

I opened the bottle, he smelled it and immediately, the mystery was solved.

That’s it, he said.

Boneless Glazed Pork Chops

Ingredients:
4 boneless pork chops
2 Tbs brown sugar
2 Tbs balsamic vinegar
1 1/2 tsp Tony Chachere’s Creole Seasoning
1/2 tsp salt
1/2 tsp black pepper
2 Tbs extra virgin olive oil
1/2 tsp smoked paprika
1/2 tsp cayenne pepper

Directions:
In a bowl, combine brown sugar with balsamic vinegar and all the spices until a paste forms. Rub boneless pork chops with the olive oil, and then rub with the paste.

Heat your grill to medium-high heat, and grill chops about 5 minutes per side, only flipping once and keeping the lid closed between turns.

Remove pork from the grill when the internal temperature reaches 150° F; let rest until internal temperature reaches 160° F.

Serves 4

Nutritional Information: Calories Per Serving: 625, Calories from Fat: 444, Fat: 49 g, Trans Fat: 0 g (16 g Saturated Fat), Cholesterol: 146 mg, Sodium: 430 mg, Potassium: 611 mg, Carbohydrates: 5 g, Fiber: 0 g, Sugar: 5 g, Protein: 39 g.

View this recipe to print or add items to My Shopping List.



Shop the Sale: Shrimp Tacos


Shrimp TacosDear Shrimp Tacos,

I love you.

I might not see you often, but my loyalty never fails.

You are my favorite type of soft taco, and I sing your praises to the ends of the earth.

I love the texture you give to a soft taco. I love how a well-cooked shrimp has a bite to it and complements the softness of a corn tortilla and the crunchiness of some cabbage.

You’re amazing in the way you take on flavors of the seasonings with whom you frolic. I’m a fan, personally, of lime and garlic, but lemon, Cajun spices, salt and pepper, cumin, paprika and red pepper work just as well.

You are beautiful. Low-calorie. High protein. Low cholesterol. So easy to work with. Quick to cook. Full of flavor.

Dear Shrimp, I love you so.

Sincerely,
Me

Shrimp Tacos

Ingredients:
12 corn tortillas
1 lb 31/40 Gulf shrimp
1/2 cup freshly squeezed lime juice
1 Tbs garlic, crushed
1 cup red cabbage, shredded
1 red onion, slivered
6 Tbs cilantro
4 oz queso fresca, crumbled

Directions:
Remove tails from shrimp. Combine lime juice and garlic in a large bowl. Soak shrimp in juices for about 5 minutes. Don’t marinate too long or shrimp will cook.

Remove shrimp from marinade. Heat a nonstick skillet to high heat. Sautée shrimp until opaque, about 4 minutes. Remove from heat.

Place shredded cabbage, onion and queso fresca in the corn tortilla. Top with shrimp and cilantro. Serve immediately.

Makes 12

Nutritional Information: Calories Per Serving: 132, Calories from Fat: 30, Fat: 3 g, Trans Fat: 0 g (2 g Saturated Fat), Cholesterol: 85 mg, Sodium: 179 mg, Potassium: 141 mg, Carbohydrates: 13 g, Fiber: 2 g, Sugar: 1 g, Protein: 12 g.

View this recipe to print or add items to My Shopping List.



Page 4 of 3612345678910...Last »
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.

Mi Blog Hispano

De Todo un Poco
Subscribe via RSS