The recipes below feature items from this weeks specials!

Maple Brined Pork Loin

Pork Chops or Roast On Sale - $1.99 per lb

• 1 quart cold water
• 1/4 cup salt
• 1/3 cup maple syrup
• 3 cloves garlic, crushed
• 3 tablespoons chopped fresh ginger
• 2 teaspoons dried rosemary
• 1 tablespoon cracked black pepper
• 1/2 teaspoon red pepper flakes
• 1 (2 1/2 pound) boneless pork loin roast
• salt and freshly ground black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard

1. Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
2. Remove pork from brine, pat dry, and season all sides with salt and black pepper.
3. Preheat oven to 325 degrees F (165 degrees C).
4. Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
5. Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
6. Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
7. Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
   

Prime Rib Roast

Cross Rib Roast On Sale - $3.99 per lb

• 3 teaspoons grated fresh ginger root
• 1/3 cup orange marmalade
• 4 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon mustard powder
• 1 cup beer
• 1 (8 pound) prime rib roast
• 1/4 cup olive oil
• freshly ground black pepper

1. Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard. Stir in the beer. Prick holes all over the roast with a 2 pronged fork. Pour marinade over roast. Cover, and refrigerate for at least 2 hours, basting at least twice.
2. Preheat oven to 400 degrees F (200 degrees C).
3. Place roast on a rack in a roasting pan. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade. Pour olive oil over roast, and season with freshly ground black pepper. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone. Cover roasting pan with aluminum foil, and seal edges tightly around pan.
4. Cook roast for 1 hour in the preheated oven. After the first hour, remove the aluminum foil. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing.

Blackened Salmon Fillets

Coho Salmon Fillets On Sale Now - $9.99 lb

• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.