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Shop the Sale: Steak & Potato Grilled Cheese


Steak & Potato Grilled Cheese SandwichPrep Time: 45 mins
Cook Time:  45 mins
Serves: 2

What do you do when you love steak, potato and grilled cheese? You make a sandwich! Although to be honest, “sandwich” doesn’t quite do justice to this gourmet meal wrapped in French bread. Loaded with steak and potato and topped with onion, bell pepper and melted Provolone cheese, this is not your momma’s grilled cheese. Try it for yourself and enjoy sale prices on Boneless Top Sirloin Steak all this week.

Ingredients
1 yellow onion, sliced
1 green bell pepper, sliced
Salt and pepper, to taste
1 potato, sliced 1/4-inch thick
1 Tbs olive oil
1 (6 oz) sirloin steak, room temperature
Butter
1 loaf French bread
Garlic salt, to taste
4 slices Wisconsin Provolone Cheese

Instruction
Sauté onions and bell peppers over medium heat until softened. Add salt and pepper, to taste. Transfer to bowl or plate. Toss potatoes with oil; sauté over medium heat until cooked through.

Heat sauté pan on high for a few minutes. Once heated, reduce to medium-high heat. Cook steak for about 3 to 4 minutes per side, so it is rare to medium-rare. It will cook more once you griddle your sandwich. Once steak is done, put it on a plate to rest for 10 to 15 minutes. Thinly slice steak against the grain.

Portion out enough bread for 2 sandwiches; slice open bread portions. Butter each side of bread when everything is done cooking. Sprinkle some garlic salt on inside of bread slices; put 1 provolone slice on inside of each bread slice. Spoon some sautéed onions and bell peppers on each bottom slice. Layer potatoes and steak slices on each bottom slice. Add remaining onions and bell peppers divided between bottom slices; finish with the top bread slice for each sandwich.

In large sauté pan over medium heat, cook sandwiches until bread is toasted and cheese has melted, about 3 to 4 minutes per side.

Per Serving:
Calories: 1117, Fat: 37 g (15 g Saturated Fat), Cholesterol: 257 mg, Sodium: 1285 mg, Carbohydrates: 89 g, Fiber: 7 g, Protein: 105 g. 

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

Chef Tips

More Fancy Grilled Cheese Ideas
In case steak and potatoes isn’t quite your thing (who are you?!), there are plenty of other combinations just waiting for you to assemble them. You can build your perfect sandwich from practically anything that strikes your fancy, although the truly great arrangements do have a few things in common:

  • Flavor combination is key. Think salty and sweet (like bacon and cranberry), spicy and salty (feta cheese and jalapeños) or sweet and spicy (hot pepper jelly).
  • It’s all about the cheese. Not only is the gooey, melty goodness of cheese what defines your sandwich, it’s also the glue that keeps it together. Top choices for melting include Gruyere, Asiago, Havarti, Provolone, Fontina, Gouda, and soft cheeses like Brie and Camembert
  • Choose artisan bread. What makes the difference between a regular grilled cheese and a gourmet creation is the bread. Forget your standard sliced white and go for options like crusty French bread or baguettes, ciabatta, focaccia, sourdough or a hearty rye or whole grain loaf.

Lighter-Style Grilled Cheese Variations
As good as gourmet sandwiches taste, we all know they’re not so good for the waistline. If you’re watching your weight or you’re focused on healthier eating, there are plenty of good options for getting the grilled cheese you crave without loading up on calories and fat. Try Havarti, pepper jelly and pear; sweet potato, kale and Monterrey Jack or opt for a Hawaiian style ham, cheese and pineapple. Other great tips include stuffing your sandwich with mixed lettuce, spinach or arugula, adding tomatoes, cucumbers or other high water/low calorie vegetables, or going with a half sandwich serve and pairing with soup or a salad.

 



Product Talk: Bob’s Red Mill® Tapioca Flour


Bob's Red Mill® Tapioca FlourThis weekend, we ate at a new restaurant (for us) that we’ve been hyping up in our minds for the months since it opened. It did not disappoint. The salad bar was magnificent, redolent with all kinds of cheese such as an entire wheel of parmesan, dried meats like pancetta and soppressata, fresh vegetables, shrimp, smoked salmon and, of course, salad.

If the salad bar was magnificent, the meal offering was phenomenal. Waiters with skewers of roasted meats still dripping with juices milled about, offering diners a different delicacy every few minutes: lamb chops, bacon-wrapped filets, sirloin, pork tenderloin, beef and pork ribs, and spicy sausages. The miraculous meats just kept coming.

One of the truly unique and fun parts of the meal was the basket of Pao de Queijo, or Brazilian Cheese Rolls.

These light, airy, almost bite-sized rolls melted in our mouths as we popped them in, one after another. I was pleasantly surprised that when I got home, it was easy to find a recipe for these amazing, flavorful rolls.

I was interested to see that they were made with tapioca flour, which made sense when I thought about how light these cheese-laden rolls came out.

Bob’s Red Mill® Tapioca Flour is a starchy white flour that has a slightly sweet flavor to it. Tapioca flour can be used to help bind gluten-free recipes and improve the texture of baked goods, making them lighter and airier. Tapioca adds crispness to crusts and a chewy bite to other baked goods. One of the best parts is that it’s extremely smooth, which makes for a great thickener in sauces, pies and soups since it never discolors and contains no discernible taste or smell.

Pao de Queijo (Brazilian Cheese Rolls)

Ingredients:
1 1/4 cups milk
1/2 cup water
6 Tbs oil
2 tsp salt
4 cups tapioca flour
2 large eggs
1 1/2 cups parmesan cheese, grated
1 cups mozzarella cheese, shredded

Directions:
Preheat oven to 400° F. Combine milk, water, oil and salt in a saucepan. Bring to a boil over medium-high heat, stirring gently.

Add tapioca flour to the bowl of a stand mixer or a large bowl that you can use with a hand mixer. As soon as the liquid mixture boils, carefully pour it over the flour.

Mix well on medium speed of an electric mixture. Expect the dough to be very white and very sticky. With the mixer still on, add the eggs one at a time, mixing until incorporated. Once the eggs are incorporated, add the cheeses, a little at a time, until fully mixed in. The dough will still be quite soft and sticky.

To shape the dough balls, wet hands with cold water. Using a large spoon, scoop some of the dough to shape balls a little smaller than the size of a golf ball.

Place the balls on a baking sheet covered with parchment paper. Bake for 15 to 20 minutes until golden and puffy. Serve warm.

Makes 30

CHEF’S TIP: As soon as they come out of the oven, you can brush with melted butter mixed with some freshly minced garlic.

To prepare ahead and freeze, shape the balls, place them on the baking sheet, and place in freezer. Once they are frozen, transfer to a zip-top bag, and keep them in the freezer for up to 3 months.

Nutritional Information: Calories Per Serving: 181, Fat: 12 g (6 g Saturated Fat), Cholesterol: 43 mg, Sodium: 540 mg, Carbohydrates: 6 g, Fiber: 0 g, Protein: 14 g.

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

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Posted in: Product Talk


Company News: Brookshire’s Mandy Aniciete named a national ‘Produce Manager of the Year’


Mandy Aniciete, produce manager at the Brookshire’s Food Store located at 602 Jefferson Park in Mt. Pleasant, has been named a winner in the United Fresh Produce Association’s Produce Manager Awards program for 2018.

A 15-year produce professional with Brookshire’s, Aniciete is one of 25 produce managers from U.S. food chains who will be recognized at the United Fresh convention and trade show June 25-27 in Chicago.

The Retail Produce Manager Awards program honors exceptional produce managers who consistently focus on setting the standard of excellence in the produce department while also making a difference at work and in their communities.

This marks the 13th consecutive year a Brookshire Grocery Co. produce manager has been honored with UFPA’s Produce Manager of the Year award.

“Mandy has had a large impact on the produce department in Mt. Pleasant and we are excited he is being recognized with this prestigious award,” said Jim Herring, Executive Vice President – Retail Operations. “He takes pride in his department and is excellent at engaging with customers. Mandy has been a hard worker since the beginning of his career and is focused on serving others.”

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Posted in: Company News


Product Talk: Spring Break Crispy Shrimp with Garlic Aioli


Spring Break Crispy Shrimp with Garlic Aioli It seems like most of my friends have headed to either the beach or the mountains for spring break!

Because I’m a beach girl myself, I’m going to live vicariously through them since I didn’t get to go anywhere this year. (There’s always next year…goals!)

One of my favorite things to do while I’m at the beach is to eat all of the fresh seafood that I can. Luckily, I can do this without having to go to the beach, as Brookshire’s seafood department brings me all of my favorite fruits of the sea without having to leave my land-locked city.

I especially love going to get fresh shrimp. While most of it is sold with the shells still on, they will peel and devein it for you if you ask very nicely. The friendly staff at Brookshire’s is always willing to lend a helping hand, and I just finish the rest of my shopping while I wait, or call ahead. I don’t mind peeling, but I don’t like deveining.

Either way, it’s easy to pick up some fresh shrimp at Brookshire’s. I love this recipe because it’s lightened up for spring (and bathing suit bodies). The garlic aioli that goes with it is delicious, and it’s made with some products that help you avoid saturated fats.

Spring Break Crispy Shrimp with Garlic Aioli

Ingredients:
3/4 cup panko (Japanese breadcrumbs), divided
1 Tbs fresh parsley, chopped
2 tsp fresh thyme, chopped
1/8 tsp crushed red pepper
2 Tbs cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs large shrimp, peeled and deveined
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 Tbs olive oil, divided
1/2 cup 2% Greek yogurt
1/4 cup canola mayonnaise
1 Tbs garlic, minced
3 Tbs fresh chives, chopped
1 Tbs fresh lemon juice
1/4 tsp ground red pepper

Directions:
Mix 1/4 cup panko, parsley, thyme and red pepper in food processor; pulse two or three times to combine. Stir herb mixture with remaining 1/2 cup panko in shallow dish. Place cornstarch and egg whites in separate shallow dishes.

Sprinkle shrimp with salt and black pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Heat oil until fragrant and shimmering. Add half of shrimp to pan. (Do not overcrowd the pan or shrimp will not crisp.) Cook for 3 minutes on each side or until done. Remove with a slotted spoon to a paper towel-lined plate. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in small bowl. Serve immediately with shrimp.

Serves 4

Per Serving:
Calories: 430, Fat: 22 g (3 g Saturated Fat), Cholesterol: 265 mg, Sodium: 583 mg, Carbohydrates: 15 g, Fiber: 1 g, Protein: 41 g.

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



Product Talk: Angus Ground Chuck Patties


Angus Ground Chuck Patty Burgers“What do you want for dinner tonight?” is a typical Saturday question at my house. I meal-plan carefully all through the week, but on weekends, we play it loosey goosey and eat according to our whims.

My kids wanted to grill something, which I’m always on board with, so we went to Brookshire’s to see what tempted our taste buds.

My younger son spotted them first: premade Angus Ground Chuck Patties in the meat section.

“Hey, look at these,” he said. “They’ve already done the work for you, and they’re already nice and flat.”

“Nice and flat” is a bit of a bone of contention with my homemade burgers, apparently. No matter what I do (poking a hole with my finger in the center of the patty, pressing them AFTER they’ve finished cooking), my burgers tend to take on a bit of a bulbous shape in the center. The boys prefer them flat.

These burgers did look good. They were an 80/20 mix of lean to fat, which is great for a burger in my opinion. You don’t want them too lean where all the good flavor is gone, and too much fat is also a cause of the burger bulge as you grill them. Plus, these were a great deal by weight, and as my son pointed out, they already did the work of shaping them for me. (No one likes the feel of ground beef on their hands, do they?)

We brought them home, and I grilled them over a medium-high flame until they were medium. They stayed perfectly flat, much to the boys’ delight, and they had great flavor, much to mine.

We’ll definitely be buying these agains for the wonderful, beefy taste and the definite ease of preparation.



Product Talk: John Soules Foods® Southern Style Chicken


John Soules Foods® Southern Style ChickenI heard a rumor that sounded too good to be true. I heard there was a frozen chicken product at Brookshire’s that tasted a lot like a place where we eat a lot and that’s closed on Sundays. I didn’t believe it.

One Sunday morning, my son wanted chicken and waffles for breakfast. I didn’t really feel like frying chicken, so I added “Southern Style Chicken” to my grocery list.

Found with the frozen foods, John Soules Foods® Southern Style Chicken comes in nuggets or strips. We were making chicken and waffles, so I opted for the strips.

We heated them in the oven, per the directions on the bag. When they came out, I asked my boys, who are connoisseurs of the other establishment, to taste them before we paired them with waffles and syrup. They agreed that they taste a lot like their favorite fast-food restaurant.

Lightly breaded, these strips and nuggets are 100-percent white meat chicken and so delicious. What we didn’t use for the chicken and waffles, we baked later in the week and used for chicken salads atop crispy greens tossed with fresh tomatoes, avocados and bits of crispy bacon.

We’ve also tried the nuggets dipped in barbecue or honey mustard sauce. They make great after-school snacks or lunches on the weekends.

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Posted in: Product Talk


Wine Club: Crawfish and Wine Pairings


Crawfish and Wine PairingsSpringtime and crawfish are practically synonymous in the South, and hosting a crawfish boil is a great time to get together with family and friends.

When you have a pot full of Cajun “lobster” (which you can preorder from the seafood counter of your local Brookshire’s during peak season), you also need something delicious to pair with it.

Eating spicy crawfish is a great opportunity to sip a refreshing and bright wine. You’re probably enjoying time outside, so pair crawfish with a wine that can be enjoyed in warm weather.

You might consider a Riesling. These white wines have a sweet, often fruity note, but enough acidity to stand up to the spiciness of crawfish. A semi-dry Riesling won’t overpower the delicate crawfish with sweetness or be too sweet to sip throughout your meal.

An Albarino, with lots of peach, grapefruit and fruity flavors, is a good choice for crawfish. The fruity notes play up the delicate seafood, while the bold acids stand up to the spiciness of the seasonings. The smooth finish helps against the heat.

An Italian Prosecco or Lambrusco could also pair well with your crawfish boil and be an effervescent finish to the fun, al fresco meal.

While whites tend to work best with seafood, “light” reds like Beaujolais will also work well with crawfish. Chill slightly before serving and enjoy!

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Posted in: Beer & Wine


Company News: Brookshire Grocery Co. to Expand Through Purchase of Winn-Dixie Stores


Brookshire Grocery Co. (BGC) and Southeastern Grocers (SEG) today announced they have entered into an agreement under which BGC will acquire eight Winn-Dixie stores from SEG in New Roads, Breaux Bridge, Franklin, New Iberia, Abbeville, Crowley, Rayne and Eunice, all in South Louisiana. The stores will become part of BGC’s Super 1 Foods banner.

“We’re excited about this agreement and the opportunity it provides us to further grow and expand in this region. These stores are a strong fit for our Super 1 Foods banner, and we look forward to welcoming new customers and employees in Acadiana,” said Brad Brookshire, Chairman of the Board and Chief Executive Officer for BGC. “We’re a family business celebrating our 90th anniversary this year, and we look forward to many more years here.”

“We are pleased to have found a strong partner in Brookshire Grocery Company, who shares our focus on customers and who respects and values their employees. We know BGC very well and are confident that the eight stores being transferred will see continued success in their communities,” said Trey Edwards, Winn-Dixie Regional Vice President for Alabama, Louisiana and Mississippi. “Importantly, Winn- Dixie and Super 1 Foods are working together to ensure a smooth transition for associates, and we are thrilled that our associates in these stores will have the opportunity to interview at their current store locations for ongoing positions. We would like to thank the loyal customers who have shopped at these locations and our team of hard-working associates for their commitment to serving our customers.”

After the closing process is completed, it is anticipated that the stores will undergo a brief transition period with the goal of re-opening within a matter of days under the Super 1 Foods banner. BGC worked with The Food Partners, a grocery industry investment banking firm, as a strategic and financial advisor for this acquisition.

Super 1 Foods stores are known for their everyday low prices, quality fresh meats and produce, along with excellent customer service. BGC’s first Super 1 Foods store opened in Alexandria, Louisiana, in 1984. The newest location opened in November 2017 in Youngsville, Louisiana.

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Posted in: Company News


Family Matters: Baby Survival Must-Haves


Baby Survival Must-HavesWellements™ has the baby remedies you need for the first year and beyond. You can feel good about using them, too!

At Wellements™, the employees are also parents, so they understand that making choices about what you give your little one is a big deal! That is why they put love, countless hours and research into every product. They have created safe, high-quality products that are consistent with the company’s belief that ingredients do matter.

All of the Wellements™ products are:

  • Certified-Organic
  • Preservative-Free
  • Made in glass packaging: No harmful plastics!

Organic Gripe Water: When the crying and fussing just won’t stop!
Wellements™ Organic Gripe Water is an herbal supplement that safely and effectively helps ease occasional stomach discomfort and gas often associated with colic, fussiness and hiccups.*

Baby Tooth Oil: Teething turned happy!
Wellements™ Organic Baby Tooth Oil has a touch of sweetness to help make teething a happier time. The benzocaine-free, belladonna-free and alcohol-free formula is specifically designed to be gentle on baby’s gums.

Baby Move for Constipation: Help your little one move things along!
Wellements™ Organic Baby Move relieves occasional constipation and promotes regular bowel movements.* Designed without the use of harsh laxatives, this organic prune and prebiotic formula is safe and gentle for infants and toddlers starting at 6 months of age.

*These statements have not been evaluated by the Food and Drug Administration, and they are the own opinions of the Wellements™ company. These products are not intended to diagnose, cure or prevent any disease.



Shop the Sale: Crawfish Etouffee


Crawfish EtouffeeCrawfish Etouffee

Prep Time: 15 min
Cook Time:  45 min
Serves: 4

Enjoy the tantalizing flavor of The South in your own kitchen with a Mardi Gras favorite! Our Crawfish Etouffee recipe keeps things simple so you can spend more time celebrating and less time cooking. Grab your ingredients today including on-sale Bell Peppers, get cooking, and Laissez les bons temps rouler!

Ingredients:
2 Tbs unsalted butter
2 Tbs all purpose flour
1 cup yellow onions, finely diced
1/2 cup celery, finely diced
1/2 cup green bell peppers, finely diced
1/4 cup green onions, finely sliced
3 cloves garlic, minced
2 bay leaves
1 tsp salt
1/4 tsp cayenne pepper
2 Tbs dry sherry
1 1/2 cups seafood stock, chicken stock or water
1 lb crawfish tails
2 tsp fresh lemon juice
3 Tbs fresh parsley leaves, chopped (plus more for garnish)
Long-grain white rice, cooked

Directions:
In a large pot or Dutch oven, melt butter over medium-high heat. Add flour. Cook to make a light roux, stirring often. Add onions, celery, bell peppers, green onions, garlic, bay leaves, salt and cayenne. Cook, stirring often, until vegetables are soft (about 10 to 15 minutes).
Add sherry; cook for 2 to 3 minutes. Add stock and crawfish tails; bring to a boil. Reduce heat; simmer until thickened, about 5 minutes. Add lemon juice. Stir in parsley; remove from heat. Adjust seasoning to taste. Serve over rice, garnished with additional parsley.

Nutritional Information Calories: 182, Fat: 6 g (4 g Saturated Fat), Cholesterol: 105 mg, Sodium: 660 mg, Carbohydrates: 10 g, Fiber: 2 g, Protein: 19 g.

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

Chef Tips

It All Starts With the Roux
The secret behind many of your favorite Cajun and Creole dishes is starting with a good roux. While not a difficult process, making roux does require patience and attention to detail because it’s easy to mess it up. Start out heating your butter or oil in a heavy skillet or Dutch oven over medium heat. Once it’s hot, add flour gradually, sprinkling evenly into the pan. Reduce heat and cook, stirring continuously until the roux has darkened. Depending on the recipe, this can be anywhere from the color of a penny to milk chocolate. The main thing is to keep the heat low and don’t stop stirring – if you don’t consistently stir the roux, the flour will burn. Note: if you find black flecks in your roux, it’s ruined and you’ll have to start over.

Mardi Gras Themed Meals
With so many traditional dishes to choose from, it’s easy to go overboard with meals and party planning during Mardi Gras. For a well-rounded menu go for Shrimp Dip, Po Boy Sliders and Crab Cakes for appetizers followed by Etouffee, Jambalaya or Gumbo, and finish with New Orleans Bread Pudding and King Cake for dessert. Or you can toss the menu out the window and simply throw down a home style Crawfish Boil.



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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.

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