The recipes below feature items from this weeks specials!

Sirloin Steak with Garlic Butter

Top Sirloin Steaks On Sale - $6.99lb

• ½ cup butter
  • 4 cloves garlic, minced
  • 2 teaspoons garlic powder
  • 4 pounds beef top sirloin steaks
  • salt and pepper to taste

  1. Preheat an outdoor grill for high heat and lightly oil the grate.

  2. Melt butter in a small saucepan over medium-low heat; stir in minced garlic and garlic powder. Set aside.

  3. Season both sides of each steak with salt and pepper.

  4. Place steaks on preheated grill and cook 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness.

  5. Transfer steaks to warmed plates; brush the tops liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.

  Honey-Brined Fried Chicken Breasts

  Boneless Skinless Chicken Breasts On Sale - $3.99lb

  • 3 cups cold water
  • ¼ cup kosher salt
  • ¼ cup honey
  • 4 boneless skinless chicken breast halves
  • ¼ cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon black pepper
  • ½ teaspoon garlic salt
  • ½ teaspoon onion salt
  • cayenne pepper to taste
  • vegetable oil for frying

  1. Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.

  2. Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.

  3. Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

  4. Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.

  5. Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  6. Transfer chicken to a cooling rack; allow to cool for 5 minutes.

  Cider-Braised Pork Shoulder

  Pork Shoulder Steaks On Sale - $2.49lb

  • 1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
  • Kosher salt to generously season pork
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh sage leaves, torn
  • 1 (750 milliliter) bottle hard apple cider
  • ⅓ cup apple cider vinegar
  • ½ cup creme fraiche or heavy cream
  • 1 pinch cayenne pepper
  • Creme fraiche for garnish
  • Chopped fresh chives for garnish
    

  1. Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.

  2. Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.

  3. Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.