Price Chopper Gatherings - Summer 2017

fresh, delicious & convenient products & tips

Summer 2017

Grill This!

Unique grilling ideas Page 11

Master the Grill Page 31

Picnic Sandwiches Page 3

Splashes of Flavor Page 25

Grilled Pizza see pg 12

CONTENTS 3 Picnic Sandwiches Fresh takes on this traditional picnic fare.

11 Grill This!

Summer is a busy time of year for all of us, and finding the balance between feeding an active family and participating in numerous outdoor activities during the week and on the weekends can be challenging. This issue of Gatherings magazine has lots of solutions to help you get the best of all summer has to offer.

Tired of the same old burgers and brats?

Try these unique grilling options including fruits, veggies, and even French toast!

If you’re out and about on the weekend, a great way to save money, time, and energy is to pack a picnic to enjoy wherever you may be. Our Picnic Sandwiches section offers alternatives to the typical ham and cheese on white bread.

25 Splashes of Flavor

Staying hydrated is an important part of being responsible in the heat. While water is usually your best bet, it can be boring to drink the same thing all season. Switch it up with some of the drinks in our Splashes of Flavor section. Many of these drinks include fresh fruit and all of them are out of the ordinary drinks that will provide a delicious alternative to your go-to beverage.

Delicious drink combinations make sitting by the pool or picnic even sweeter.

31 Master the Grill 32 Raise the Steaks Quick and easy guide to selecting the right cuts.

33 Wow Your Guests Learn when and how to use a marinade or rub.

35 Don’t Forget the Burgers Upgrade your patty with these tips and recipes!

37 Coming in Smoking Low and slow is the way to go.

Use this step-by-step guide to try smoking this summer.

Supporting a Better You!

One of the best things about summer is the opportunity to grill out whenever the mood strikes (which, let’s face it, is pretty frequently). This issue of Gatherings truly has something for everyone. Be sure to check out our Grill This! section, which includes fresh ideas on foods you can grill – think peaches, avocados, and more! Plus, check out our Master the Grill section, which includes great information and recipes for both beginners and seasoned pros. Learn about how and when to use marinades and rubs, and choose from a variety of recipes to find your favorite. We’ve also included recipes and tips on grilling a variety of meats – beef, pork, chicken, and seafood. Plus, you’ll find inspirational and informative content on grilling the perfect steak, smoking meat, and much more.

Most of all, this summer we hope you enjoy quality time with family and friends. Knowing that the food we eat plays such a big role in that time together, we want to thank you for giving Price Chopper a seat at your table.

40 How to Cook the Perfect Steak Helpful tips for grilling to perfection.

41 Seafood Spectacular Seasoning ideas and grilling techniques for your favorite fish.

44 Scrumptious Skewers Choose from a variety of kabob combinations.

45 The Other Grilling Meats Temperature guides and delicious recipes for poultry and pork.

49 Fresh-Cut Faves Save time with our yummy assortment of pre-cut, grill-ready vegetables.

From a family of wellness brands committed to providing high quality products to complement your lifestyle and physical health.

Stay in Touch Facebook “f ” Logo

CMYK / .ai

Facebook “f ” Logo

CMYK / .ai

Disney elements ©Disney Manufactured by NatureSmart, LLC.

Individual results may vary.

**52 Week Nielsen ScanTrack Data ending 7/23/16. Leading brand’s Complete Multi-Vitamin gummies contain 3 grams of sugar per 2 gummies. and Ester-C® are registered trademarks of The Ester C Company. U.S. Patent Nos. 6,197,813 and 6,878,744.

◊Source: Nielsen xAOC 52 weeks ending 1/21/17. ∆ Refers to level of key ingredients in each individual tablet. †Based on two human studies with 5-LOXIN® Advanced where subjects rated their joint health over time, subjects’ joint health improved within 7 days, and continued to improve throughout the duration of the studies.

3Based on the results of the Pharmacy Times Survey among pharmacists who recommend a “bone/joint strengthener” dietary supplement, 2016-2017.

Use in conjunction with an intense daily exercise program and a balanced diet including adequate caloric intake ††Ester-C stays in your white blood cells for up to 24 hours which is longer than regular vitamin C. White blood cells are an important component of your immune system. ©2017 United States Nutrition, Inc. 745117USN-SL *These statements have not been evaluated by the Food and Drug Administration.

These products are not intended to diagnose, treat, cure or prevent any disease.

3 | Picnic Sandwiches | SUMMER 2017

SUMMER 2017 | Picnic Sandwiches | 4

Picnic Sandwiches TOP 10 PLACES TO PICNIC IN KC 1. Loose Park 2. Nelson-Atkins Museum Lawn 3. Kansas City Zoo 4. Kauffman Memorial Garden 5. Berkley Riverfront Park 6. Swope Park 7. English Landing Park 8. Shawnee Mission Park 9. Overland Park Botanical Gardens 10. Antioch Park

Turkey, Cranberry, Brie and Pear Sandwiches with Avocado and Bacon INGREDIENTS

2 slices bread 6 leaves baby spinach 4 oz. roast turkey, sliced or shredded 1 tbsp cranberry sauce ¼ pear, sliced 2 slices crispy cooked bacon ¼ avocado, sliced 1 oz. Brie

DIRECTIONS

1. Assemble sandwich by stacking ingredients listed above.

5 | Picnic Sandwiches | SUMMER 2017

FROM THE GET-TOGETHERS TO THE ON-THE-GO,

we’ve got summer covered.

Zesty Cobb Salad Find this and more summertime recipes at kraftrecipes.com

Avocado, Cucumber, Goat Cheese Sandwich

new items

INGREDIENTS 8 4 2 1 2 2 1

slices whole grain bread egg whites, optional oz. goat cheese, at room temperature large cucumber, sliced (about 1 ¼ cup) fresh Hass avocados, halved, pitted, peeled and sliced tsp fresh lemon juice cup alfalfa sprouts 8 tsp black pepper

DIRECTIONS

1. Spread the goat cheese evenly on all of the slices of bread.

Take one of the slices of bread and top with cucumber and avocado slices. Drizzle fresh lemon juice over the avocado.

2. Add sprouts and season with black pepper.

3. Add cooked egg whites (optional).

4. Place the other piece of bread, goat cheese side down.

Repeat with the other sandwiches. Serve immediately.

DON’T FORGET THE SIDES…

Finger foods work best to pair with your sandwich.

Mix and match your favorites: • • • • • • • • • •

Grapes Cherries Cheese Cubes Watermelon Baby Carrots Sliced Peppers Apples Grape Tomatoes Orange Slices Cucumber Slices

• • • • • • • • • •

Crackers Edamame Cantaloupe Pretzels Bananas Mozzarella Pearls Hard Boiled Eggs Olives Celery Honeydew

SAME GREAT TASTES, NOW MORE CONVENIENT. Capri Sun and the Capri Sun pouch are trademarks of the Deutsche SiSi-Werke Betriebs GmbH

© 2017 Kraft Foods

© 2017 H.J. Heinz Company Brands LLC

7 | Picnic Sandwiches | SUMMER 2017

Greek Yogurt Chicken Salad Sandwich INGREDIENTS

1 lb. cooked chicken breast, shredded ½ cup diced red onion ½ cup diced apple 3 cup grapes, halved 3 cup dried cranberries ¼ cup sliced almonds ½ cup plain Greek yogurt 1 tbsp freshly squeezed lemon juice, or more, to taste ½ tsp garlic powder Kosher salt and freshly ground black pepper 4 rolls ciabatta bread, toasted, for serving

DIRECTIONS

1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.

2. Serve sandwiches on ciabatta bread with chicken mixture.

EPIC BLEND OF HIGH-QUALITY HERBS & SPICES

MONTREAL PEPPER STEAK

OFFICIAL SEASONING & MARINADE PARTNER OF THE KANSAS CITY BARBEQUE SOCIETY

© 2017 MCCORMICK & CO., INC.

11 | Grill This! | SUMMER 2017

SUMMER 2017 | Grill This! | 12

GRILLthis!

Grilled White Pizza INGREDIENTS

1 lb. store bought pizza dough 3 tbsp olive oil 2 cloves garlic, finely chopped 1 cup fresh mozzarella ¼ red onion, super thinly sliced ¼ cup crumbled goat cheese Parmesan cheese, shredded Fresh baby leaves of basil Caramelized mushrooms

DIRECTIONS

1. Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.

2. Shape the dough into 2 medium-sized pizzas while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it’s as big as you’d like. Place the pizza dough on a lightly floured rimless baking sheet.

3. Transfer the dough over to the grill, and slide the pizza dough directly onto the grill. Grill the dough for about 2 minutes with the lid closed. Lift the lid and, using a pair of tongs, flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.

4. Once the dough is cooked, remove it from the grill and place it back onto the baking sheet.

5. Brush the olive oil over the pizza and sprinkle with garlic. Arrange the mozzarella, red onions, goat cheese and mushrooms on top and place back onto the grill until the cheese has melted.

6. Using tongs, remove the pizza from the grill and season with salt and pepper as needed.

Garnish with long strips of Parmesan cheese and basil leaves. Slice and serve immediately.

©2017 Turkey Hill Dairy ©2017 Turkey Hill Dairy01940JA17LG 01940JA17LG

Spread some HELLMANN’s® on the outside of your bread for the perfectly crispy grilled cheese.

Might sound #strangewich, but it’s delicious!

©2017 Unilever

Delight your family with our family of products.

15 | Grill This! | SUMMER 2017

n e t e e Sw r e m m Su YOUR

Grilled Vanilla French Toast INGREDIENTS

6 eggs Ÿ cup sugar Pinch of salt 1 tbsp vanilla extract 2 cups half and half One 9-to-10-inch loaf of brioche, challah or white sandwich bread, sliced ž inch thick (about 12 slices), lightly toasted Vegetable oil, for grilling Butter and maple syrup or jam, for serving

DIRECTIONS

1. Light a grill or preheat a grill pan. In a shallow baking dish, whisk the eggs with the sugar, salt and vanilla extract.

Whisk in the half-and-half.

2. Working in batches, add the slices of bread to the egg mixture and turn to coat; let stand until well soaked, 1 to 2 minutes.

3. Lightly oil the grill grates, then grill the soaked bread over moderately high heat until dark brown grill marks form on the bottom, about 2 minutes. Flip and grill for about 2 minutes longer, until the French toast is cooked through.

4. Transfer to plates and serve with butter and maple syrup or jam.

WITH FRESH DONUTS

NE W

17 | Grill This! | SUMMER 2017

PASTA SAUCE made with HEARTY, crisp, rustic cut VEGETABLES NO artificial FLAVORS. NO artificial COLORS. NO added SUGAR.

BRING TUSCANY TO YOUR TABLE

Try it tonight for a meal bursting with delicious homemade taste. ©2017 Mizkan America, Inc.

Grilled Romaine Caesar Salad INGREDIENTS

1 head romaine lettuce, root end removed Olive oil, as needed Kosher salt, to taste Pepper, to taste

DRESSING

1 egg yolk 2 anchovy filets packed in oil, drained (optional) 1 tsp Dijon mustard Kosher salt, to taste Pepper, to taste Juice of ½ a lemon ½ cup oil (olive, canola, or a mix of the two) Grilled bread cubes, for croutons Grated Parmesan cheese, for topping

DIRECTIONS

1. Rinse romaine and let dry. Cut into thick chunks; then toss the lettuce pieces in olive oil, salt, and pepper, to taste. Brush a grill pan with additional olive oil and heat a grill pan over medium-high heat.

2. To make the dressing: Whisk egg yolk, anchovy filets (optional), mustard, salt, pepper, and lemon together in a mixing bowl. Slowly stream in oil while whisking continuously, until dressing comes together.

3. Grill romaine pieces until char marks start to form and lettuce begins to soften, turning occasionally, about 3-4 minutes. Place the grilled greens on a plate, drizzle with dressing, and top with grilled bread croutons, if you like.

NEW Pepperoni Bites are perfect for lunch boxes!

SUMMER 2017 | Grill This! | 20

Grilled Brie INGREDIENTS

2 tbsp olive oil 1 baguette, sliced 1 Brie cheese round ½ cup cherry preserves

DIRECTIONS

1. Heat a stove-top or outdoor grill over medium heat. Lightly grease with cooking spray or vegetable oil.

2. Brush the baguette slices with olive oil, on both sides. Grill for a few seconds, turning once, until toasted and grill marks have formed. Transfer to a plate or platter. Set aside.

3. Brush the Brie round with olive oil. Grill for about 2 minutes, per side or until it’s warmed through, and it begins to get golden brown on each side (don’t over grill it because it’ll melt too much). Transfer it to a serving platter, and top with the preserves. Eat warm with the grilled baguette slices.

21 | Grill This! | SUMMER 2017

Grilled Avocados INGREDIENTS

2 avocados, halved 2 lemons, halved 1 tsp fresh parsley, chopped 1 tsp fresh thyme, chopped 1 tsp fresh chives, chopped 1 tsp fresh basil, chopped 2 tbsp olive oil Pinch salt 20 cherry tomatoes, halved

DIRECTIONS

1. Lightly oil the cut side of each avocado half and lemon half, then grill until the avocados have grill marks and are heated through and the lemons are lightly charred and caramelized.

2. Mix parsley, thyme, chives, and basil with olive oil and salt. Top the avocado halves with the herbs and tomatoes, then squeeze the grilled lemons over the topped avocado.

SUMMER 2017 | Grill This! | 24

Grilled Peaches with Cinnamon-Sugar Butter INGREDIENTS

2 ripe peaches, halved and pitted 1 tbsp cinnamon sugar (or 2 tsp sugar + 1 tsp cinnamon) Olive oil or canola oil 3 tbsp unsalted butter, room temperature

SERVING SUGGESTIONS Fresh basil leaves Mint leaves Vanilla ice cream Whipped cream Frozen yogurt Balsamic glaze

DIRECTIONS

1. Slice peaches in half lengthwise and remove pits; set aside.

2. In a small bowl, mix butter and cinnamon sugar until well combined.

3. Heat a grill pan (or outdoor grill) to medium-high. Brush peaches with oil and grill cut-side-down until slightly softened and charred, a little over 1 minute. Compress gently with a spatula a few times for grill marks. Flip to rounded side and grill an additional minute.

4. Serve grilled peaches on individual plates. Top each with cinnamonsugar butter, fresh basil or mint, and a scoop of vanilla ice cream or whipped cream.

25 | Splashes of Flavor | SUMMER 2017

Splashes of Flavor Coconut Lavender Lemonade INGREDIENTS

1 ½ cups fresh squeezed lemon juice, from about 9 lemons 1 ¾ cups sugar 8 cups coconut water 4 cups water ½ recipe Lavender Simple Syrup (recipe follows)

DIRECTIONS

1. Place lemon juice, sugar, coconut water, and water into a pitcher and shake or stir vigorously until all the sugar is dissolved. Shaking is preferred if possible, as it aerates the lemonade.

2. Pour 1/2 of the lavender syrup into the pitcher and stir. You can add more or less lavender syrup to your personal taste.

SUMMER 2017 | Splashes of Flavor | 19

Summer Snack Fruit-Freezing Tip Frozen fruit is one of the healthiest, most satisfying snacks on sweltering summer days.

Keep fruit fresh by freezing it in Hefty® Freezer Slider Bags. Enjoy in a smoothie, as a healthy summer snack, sundae topping, or a refreshing twist to water!

For this tip you’ll need: • Hefty® One Gallon Freezer Slider Bag • Fresh Fruit: Grapes, Strawberries, Blueberries or Raspberries • Wax paper and a baking sheet

Remove any stems. Rinse fresh fruit and dry thoroughly. Spread fruit in a single layer on a baking sheet and freeze until solid. Store frozen fruit in a Hefty® Slider One Gallon Freezer Bag. Frozen fruit will be good for 8-12 months.

STRONG. SEALED. SECURE. MANUFACTURER COUPON

EXPIRES 10/30/2017

SAVE 50¢ SAVE 50¢

MANUFACTURER COUPON

Lavender Simple Syrup INGREDIENTS

EXPIRES 10/30/2017

off the purchase of ONE (1) package of Hefty® Slider off the purchase of ONE (1)Bags

2 cups sugar 1 ½ cups water 3 tbsp dried lavender a few drops of violet food coloring (optional)

(12 count or larger)

package of Hefty® Slider Bags (12 count or larger)

DIRECTIONS

1. Combine the sugar, water, and lavender in a medium, heavy bottomed saucepan.

2. Bring to a boil on high heat, and boil for 1 minute.

3. Remove from the heat, cover, and let the lavender steep in the syrup for 20 minutes.

4. Strain through a fine mesh sieve to remove the lavender, add the food coloring (food coloring is optional and is just used for presentation purposes).

5. Set syrup aside to cool.

6. Once cooled, place in an airtight container and refrigerate for up to 1 week.

CONSUMER: This coupon good only on the purchase of product(s) per item(s) CONSUMER:indicated.

This couponLimit goodone only(1)oncoupon the purchase of purchased.

Limit of four in same product(s) indicated.

Limit(4) onelike (1)coupons coupon per item(s)day. purchased.

Limitifoftransferred, four (4) like sold, coupons in same day.

Coupon is void purchased, auctioned, Coupon is void if transferred, purchased, auctioned,ALL reproduced/copied, altered,sold, or exchanged/shared. reproduced/copied, altered, or exchanged/shared.

ALLsales WHICH CONSTITUTES FRAUD. Consumer pays any WHICH FRAUD. tax andCONSTITUTES will not receive anyConsumer credit or pays cashany backsales if coupon tax andexceeds will notpurchase receive anyprice. creditGood or cashonly backinifUSA. coupon value value exceeds purchase price. Good only in USA. RETAILER: Redeem on terms stated for consumer upon RETAILER: Redeem on terms stated for consumer upon purchase of product indicated. If submitted in complipurchase of product indicated. If submitted in compliance withour ourCoupon CouponRedemption Redemption Policy (available ance with Policy (available upon request),you youwill willbebereimbursed reimbursed upon request), faceface valuevalue plus plus 8¢ 8¢ handling.

Mailto:to:Inmar InmarDept.

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1/100¢.

Products LLCLLC © 2017 2017Reynolds ReynoldsConsumer Consumer Products ©2017 Reynolds Consumer Products LLC. Ziploc® is a registered trademark of S.C. Johnson & Son, Inc.

27 | Splashes of Flavor | SUMMER 2017

Sparkling Raspberry Lemonade INGREDIENTS

12 oz. fresh raspberries 1 cup fresh lemon juice, chilled ½ cup cold water ½ cup granulated sugar (or to taste) ½ cup honey 1 liter (33.8 oz.) sparkling water or club soda, chilled Fresh mint and ice, for serving

DIRECTIONS

1. Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.

2. In a large pitcher (if you don’t have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.

Watermelon Breeze INGREDIENTS

3 cups cubed chilled watermelon 1 cup coconut water Squeeze of fresh lime Ice if needed Sprig of mint, for serving

Perfectly seasoned.

For deliciously easy dinners.

Easy Smoked Sausage Skillet

DIRECTIONS

1. Put all ingredients, except mint, in blender. Blend until smooth.

Serving Size: 4-6

Total Time: 20 minutes

Ingredients: 1 pkg. Hillshire Farm® Smoked Sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin

1 ½ ½ 2 ½

pkg. frozen broccoli, thawed cup chicken broth (or water) cup tomato sauce cups instant rice cup shredded mozzarella cheese

Instructions: Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes or until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve. ©2017 Tyson Foods, Inc.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

SUMMER 2017 | Splashes of Flavor | 30

Melon Ball Punch INGREDIENTS

25.4 oz. sparkling white grape juice 2 cups clear lemon lime flavored soda 1 cup lemonade 1 small ripe watermelon 1 small ripe cantaloupe 1 small ripe honeydew melon Fresh mint leaves 2 limes, sliced, plus more for garnish if desired

DIRECTIONS

1. In a pitcher stir together grape juice, soda and lemonade.

2. Place in the fridge to chill.

3. Use a melon baller to scoop out the flesh of the watermelon, cantaloupe, and honeydew melon.

4. Place melon balls on a cookie sheet lined with foil and freeze.

5. Once frozen add a few cups of melons balls to pitcher along with fresh mint leaves and slices of lime, and stir to mix.

6. Refrigerate for at least 30 minutes to allow the flavors to blend.

7. Serve cold using additional frozen melon balls as ice cubes.

8. Garnish glasses with lime slice and mint leaf.

Very Berry Spritzer INGREDIENTS 1 1 1 4

bag frozen mixed berries (2 Liter) lemon-lime soda cup ice cubes fresh strawberries

DIRECTIONS

1. Pour frozen fruit evenly into 4 glasses.

2. Add 2-3 ice cubes, and pour lemon-lime soda into each glass.

3. Stir each glass using a knife to mix the fruit throughout the drink. Slice strawberries and place on side of each glass.

GRILL MASTER THE

Grilling season has finally arrived! When it comes to summer and all of the

backyard fun that comes with it, nothing is more satisfying, and higher-quality, than the Certified Angus Beef

®

brand products you find right here at your local

Price Chopper. Our meat cutters are available to assist you in picking the right cut, cutting it to your liking and much more. We take pride in providing you

SUMMER 2017 | Master the Grill: Raise the Steaks | 32

Raise the Steaks

Have you ever wondered how the experts make their steaks taste so good? A big part of it is choosing the right cuts – and the right quality.

Certified Angus Beef ® brand cuts always have lots of delicious marbling, which provides flavor, tenderness and juiciness. When you see the Certified Angus Beef ® brand logo, you know you’re getting the very best Angus beef.

The Best Cuts - Look for these options for

Flat Iron Only one step behind the filet mignon in tenderness, this well-marbled steak is richly flavored and juicy.

See Asian Rub, pg.3

your next cookout:

with the original Angus brand, and we hope you take advantage of those great steaks and burgers to help kick off this season with a sizzle.

Plus, we love to see a ton of variety on the grill. In addition to the high quality beef we offer, check out our chicken, pork, seafood and vegetable options, as well! There’s something for everyone.

Whether you’re a first time grill owner or a seasoned pro (see what we did there?), our Summer Grilling magazine has great tips and recipes to help you create a tasty meal!

Flank Steak Strip Steak This classic steakhouse cut from the loin is lean,

This one is both lean and flavorful, and works well with marinades.

tender and full-flavored.

Filet Mignon (Tenderloin Steak)

Top Sirloin

This lean cut is famous for its tender

Lean and versatile, this steak also packs juiciness,

texture and mild flavor.

tenderness and flavor. See Mediterranean Rub, pg. 3

Porterhouse or T-Bone

Ribeye Steak

The best of both worlds: strip steak on one side of

Marbled, tender and rich, this delicious steak offers

the T-shaped bone, filet mignon on the other.

robust flavor and juiciness. See Grilled Ribeye Steak with Herbed Steak Butter, pg. 8

33 | Master the Grill: Wow Your Guests | SUMMER 2017

SUMMER 2017 | Master the Grill: Wow Your Guests | 34

Wow Your Guests

Sun-Kissed Marinade*

Summer time is grill time, and although Certified Angus Beef ® brand steaks and burgers taste great with just a little salt and pepper, the brand’s chefs thought you may like to think outside of the grill every once in a while.

Try one of the recipes below or visit CertifiedAngusBeef.com for more barbecue treats. *Recipes provided by the Certified Angus Beef

®

¼ cup light molasses or honey ¾ cup frozen orange juice concentrate, thawed 1 tsp ground ginger ¼ cup soy sauce

brand.

Before you begin, keep in mind: • • • • •

Spice rubs are used to impart flavor. Use on tender cuts like the flat iron and the top sirloin.

Add a rub just before grilling, because salt in the rub will pull moisture from the beef.

Marinades are liquid seasonings with an acid base (like lemon juice or vinegar). They infuse flavor and help tenderize meat.

A marinade is applied to meat and refrigerated for several hours. Be sure to keep food safety in mind, by marinating in the fridge and discarding extra marinade after the beef is put on the grill.

Marinating time varies with the amount of acid used and the type of beef you choose. More acidic marinades require less time with the beef.

Mediterranean Rub* 2 tsp hand-crushed dry rosemary 1 tsp cracked black pepper 1 tbsp dry thyme 1 tsp Kosher or sea salt 2 tsp coffee

Mustard Balsamic Marinade ¼ cup olive oil 2 tbsp grainy mustard ¼ cup balsamic vinegar 1 tbsp dry or fresh rosemary, coarsely chopped Salt and pepper to taste

Jamaican Jerk Dry Rub 1 ½ tsp ground allspice 1 ½ tsp dried thyme 1 tsp curry powder 1 ½ tsp paprika 1 ½ tsp cayenne pepper ¼ tsp grated nutmeg ¼ tsp ground cinnamon 8 tsp ground cloves 1 tsp sugar ¾ tsp black pepper ½ tsp salt

Best Chicken Marinade

½ cup extra virgin olive oil ½ cup balsamic vinegar ¼ cup soy sauce ¼ cup Worcestershire sauce 8 cup lemon juice ¾ cup brown sugar 2 tsp dried rosemary 2 tbsp Dijon or Spicy Brown mustard 1 tsp ground black pepper 2 tsp garlic powder 2 tsp salt

Kansas City Dry Rub

½ cup brown sugar ¼ cup paprika 1 tbsp black pepper 1 tbsp salt 1 tbsp chili powder 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne pepper

Asian Rub*

2 tbsp dry minced chives 1 tsp garlic granules ½ tsp black pepper, freshly cracked 1 tsp Kosher or sea salt 1 tsp dry ground ginger

Lemon Honey Marinade Great with Pork Chops!

1 lemon 1 tsp oregano 1 tsp black pepper 2 cloves garlic, sliced ½ red onion, sliced 8 cup olive oil 8 cup honey

35 | Master the Grill: Don't Forget the Burgers | SUMMER 2017

SUMMER 2017 | Master the Grill: Don’t Forget the Burgers | 36

Don’t Forget the Burgers

How to Cook a Delicious Burger

No one can deny that steaks are delicious, but for any backyard barbecue, you can’t leave out one summer must-have: burgers. By starting with a chef-recommended 80/20 blend of Certified Angus Beef ® ground beef, and by following the tips and recipes below, you will leave your guests with full bellies and smiling faces.

Mixed-In Bacon Cheddar Burger* Ingredients 2 lbs. Certified Angus Beef ® ground beef (80/20 blend ideal) 1 large onion, finely diced (2 cups) 2 tbsp butter ¼ cup barbecue sauce 1 tbsp Worcestershire sauce 2 tbsp ancho chili powder 1 ½ tsp coarse kosher salt 1 tsp freshly cracked pepper 8 oz. thick cut bacon, hand diced 1/8-inch 4 oz. grated cheddar 6 onion burger buns

Instructions 1) Sauté onion in butter one to two minutes on medium-high heat until transparent. Transfer to a mixing bowl. Add barbecue sauce, Worcestershire, ancho, and salt and pepper. Allow to cool to room temperature.

2) By hand, combine ground beef, bacon and cheese with onion mixture. Form into six patties and grill over medium heat until internal temperature is 160°F. Suggested toppings: grilled red onion, more bacon, barbecue sauce, potato chips.

SERVES 6

1. Gently and quickly, shape ground beef into a circle about 3/4-inch thick.

2. Indent the center of the patty to prevent burger bulge while cooking.

3. Do not press or flatten the burger with a spatula during cooking. You’ll squeeze out the flavorful juices.

4. Check doneness. The best way to check is with an instant-read thermometer placed horizontally in the center of the burger – look for 160°F. (Note: Color is not a reliable way to check temperature.)

Cheesy ‘Juicy Lucy’ Burger* Ingredients

Instructions

1 ½ lbs. Certified Angus Beef ® ground beef (80/20 blend ideal) 6 slices American cheese 3 cloves fresh garlic, finely chopped (or substitute 1 tsp garlic powder) 1 tsp Worcestershire sauce ½ tsp coarse kosher salt ½ tsp freshly ground black pepper Canola cooking spray 4 buns Grill pan or cast iron pan (optional)

1) Cut each cheese slice evenly into 4 squares; arrange in 4 stacks with 6 slices each.

2) In a large mixing bowl, combine ground beef, garlic, Worcestershire, and salt and pepper; mix by hand.

3) Form beef mixture into 8 thin patties on a large sheet pan. With your thumb, press an indented well in the center of 4 patties and put the portioned cheese in the wells. Encase the cheese with the remaining 4 patties, hand forming your burger to a uniform shape with sealed edges. Refrigerate at least 30 minutes before grilling.

4) Spray burgers with a light coat of cooking spray.

Grill or pan sear over high heat 3 minutes per side.

Transfer to cool side of grill or 375°F oven to finish cooking to an internal doneness of 160°F (5-8 minutes). Remove from grill and rest at least 3 minutes for cheese to set.

SERVES 4

Sweet Jamaican Burger* Ingredients 2 lbs. Certified Angus Beef ® ground beef (80/20 blend ideal) ½ cup mango nectar 2 tbsp cider vinegar 3 cup Jamaican jerk spice rub ½ red onion, finely diced ½ cup chopped fresh parsley 6 burger buns (onion rolls work perfectly with this burger)

SERVES 6

Instructions 1) In a small mixing bowl, blend mango nectar, vinegar and jerk spice. By hand, combine ground beef, red onion, parsley and spice mixture. Form into six patties; refrigerate for at least an hour (overnight preferred to develop full flavor).

2) Grill or pan sear over high heat to a recommended internal temperature of 160°F. 3) Grill buns (optional) and assemble burgers.

Suggested toppings: grilled pineapple, mango salsa, grilled red onion, crispy leaf lettuce.

Portabella Swiss Burger*

*Recipes provided by the Certified Angus Beef ® brand.

Ingredients

Instructions

2 lbs. Certified Angus Beef ® ground chuck 3 portabella mushrooms, cleaned and stemmed 3 tbsp olive oil ¼ cup mayonnaise 1 tsp hot sauce 6 slices Swiss cheese 6 burger buns 6 leaves green leaf lettuce Coarse kosher salt and freshly cracked pepper

1) Brush both sides of portabella caps with olive oil, season with salt and pepper, and grill approximately 5 minutes per side. Slice and set aside. In a small mixing bowl, stir together mayonnaise and hot sauce; set aside.

2) Portion ground chuck into 6 patties, season with salt and pepper, and grill to desired doneness (recommended 160°F internal temperature). Top each with slice of cheese.

3) To assemble, spread bun bottom with spicy mayo, top with lettuce, burger and mushroom slices.

SERVES 6

37 | Master the Grill: Coming in Smoking | SUMMER 2017

Coming in Smoking

Slow-smoked, fork-tender beef brisket, and other cuts, has gained popularity across the country as a party favorite and has been claimed to fame by many renowned pitmasters. Certified Angus Beef ® brand chefs also know a thing or two about summer smoking, and we’re talking about the healthy, delicious kind.

1. The day before smoking, rub brisket with coarse (dustless)

4. Continue adding wood as needed for the first 6 hours.

black pepper and kosher salt (50:50 ratio, or slightly more

(After that, additional wood is not needed.)

salt). Refrigerate overnight or for at least 12 hours.

5. After brisket reaches 160°F, pull the meat out and 2. On smoking day, start smoker (target 200°F) and get the

double wrap with aluminum foil.

logs going for about 30 minutes before you add the meat.

Tip: Use whatever type of wood you prefer or is common

6. If slicing brisket, put wrapped meat back in smoker and

in your region. (The brand’s chefs typically use a blend

allow it to reach an internal temperature of 180-185°F.

of hickory and apple, or oak and apple.) You may want to

If shredding brisket, allow it to climb to a 195°F internal

experiment with different woods to determine your favorite

temperature.

flavor profile.

7. Once desired temperature is reached, pull from smoker 3. Place brisket in smoker and cook until it reaches an

and vent the foil. Let rest for 20-30 minutes.

internal temperature of 160°F; this will likely take 6-8 hours. (Check temperature with an instant-read digital thermometer.)

8. Slice or shred, and serve.

SUMMER 2017 | Master the Grill: How to Cook the Perfect Steak | 40

How to Cook the Perfect Steak Follow these simple steps to sizzling success:

S T E A K S

Prep Time: 20 minutes Cook Time: 40 minutes Servings: 12

Start with a hot grill. Sear beef to develop flavor.

Turn steaks gently with tongs; never pierce with a fork.

Ensure juiciness by flipping steaks only once, if possible.

Assess doneness with an instant-read thermometer.

Keep food safety in mind. Wash anything that touches raw meat.

Set steaks aside to rest a few minutes before serving.

Tip: Season steaks generously with salt and pepper before cooking – that’s all you need to enhance beef’s natural flavor.

SUMMER IS

BUSH’S SEASON

Grilled Ribeye Steak* with Herbed Steak Butter

®

½ can

(21.5 oz) BUSH’S® Honey Chipotle Grillin’ Beans®

1 can

(15 oz) BUSH’S® Black Beans, drained and rinsed

1 cup

grilled corn kernels

6

large poblano chiles

2 Tbsp extra-virgin olive oil 1

medium onion, finely chopped

2

jalapeños, seeded and chopped

½

red bell pepper, finely chopped

1 tsp

cumin

4 (10-oz.) Certified Angus Beef ® ribeye steaks ½ lb. unsalted butter, softened 1 tbsp roasted garlic 1 tbsp kosher salt 1 tsp freshly ground black pepper 1 tsp finely chopped shallots 1 tsp finely chopped fresh parsley 1 tsp finely chopped fresh sage 1 tsp finely chopped fresh rosemary Salt and freshly ground pepper to taste

DIRECTIONS ½ cup fresh cilantro leaves 1 tsp

favorite hot sauce

12 oz

pepper jack or Monterey jack, coarsely grated (or sub for your preferred low-fat grated cheese)

You’ll also need 1½ cups hardwood chips or chunks, or smoker box

1.

2.

Place beans and grilled corn in large mixing bowl. Set aside.

Cut poblano chiles in half lengthwise to create boat for filling; scrape out seeds.

3. Heat olive oil in nonstick skillet and add onion, jalapeños, red bell pepper and cumin.

4. Cook over medium heat until golden brown, about 4 minutes.

5. Stir mixture into bowl with beans and corn; add cilantro, hot sauce and half the cheese.

6. Spoon mixture into hollowed chiles and top with remaining cheese.

7. Set up grill for direct grilling and preheat to medium-high. Add wood chips to coal or grill’s smoker box.

8. Place chiles rellenos on grill grate away from heat.

9. Grill until chiles are tender and cheese is browned and bubbling, about 30-40 minutes.

10. Remove from grill and serve immediately.

11. Serve with remaining BUSH’S® Honey Chipotle Grillin’ Beans® on the side.

Pairs well with BUSH’S® Grilled Pork Porterhouses with Asian Seasonings and Chinatown Barbecue Sauce.

*Recipe provided by the Certified Angus Beef ® brand.

Instructions 1) Thoroughly combine softened butter with garlic, salt, pepper, shallots, parsley, sage and rosemary. Roll with plastic wrap into a log shape 1-inch in diameter; refrigerate 2 hours or until butter is solid. (Note: Recipe will yield 16 butter servings; reserve 12 for later use.)

2) Season steaks with salt and pepper. Grill to desired doneness. Cut butter into 1/4-inch slices and serve over steaks.

Know Your Degrees of Doneness ©2017 Bush Brothers & Company

INGREDIENTS

Ingredients

To check doneness, use an instant-read thermometer inserted through the side of the cut, with the tip in the center, not touching any bone or fat. Remove steaks and burgers from the heat at 5°F lower than your desired doneness, as the temperature will continue to rise while resting. The USDA recommends steaks be cooked to 145°F and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F.

BUSHBEANS.COM

SAVE 55

¢*

when you buy any two (2) BUSH’S® Baked Beans (28 oz) or Grillin’ Beans® (21-22 oz)

*(Excludes BUSH’S Cocina Latina®, Chili Beans, Variety Beans, Organic Beans, Hummus Made Easy® and Chili Magic®)

MANUFACTURER COUPON

EXP. 09/30/17

Dealer: Bush Brothers & Company will pay face value plus 8¢ handling for each coupon received on the product indicated. Invoices showing sufficient stock to cover coupons redeemed must be shown upon request, or coupons submitted may be voided. Customer must pay sales tax. Void where taxed, prohibited or restricted by law. One coupon, per customer, per day. Cash value 1/20¢. MAIL TO: BUSH BROTHERS & CO., CMS DEPT 39400, 1 Fawcett Dr., Del Rio, TX 78840.

Rare

Medium Rare

Medium

Medium Well

Well

(125°F, 52°C)

(135°F, 57°C)

(145°F, 63°C)

(150°F, 66°C)

(160°F, 71°C)

Cool red center

Warm red center

Warm pink center

Slightly pink center

Little or no pink

41 | Master the Grill: Seafood Spectacular | SUMMER 2017

Seafood Spectacular Honey Garlic Butter Salmon in Foil SERVES 8

Ingredients ¼ cup butter 3 cup honey 4 large cloves garlic, crushed 2 tbsp lemon juice, fresh 2 ½ lbs. side of salmon Sea salt, to taste Cracked pepper, to taste Lemon slices, for serving 2 tbsp chopped parsley, fresh

Instructions 1) Position a rack in the middle of the oven. Preheat oven to 375˚F/190˚C. 2) Line a baking tray/sheet with a large piece of foil, big enough to fold over and walk to create a packet.

3) In a small saucepan, melt the butter over low-medium heat.

Add the honey, garlic and lemon, and whisk until the honey has melted through the butter and the mixture is well combined.

4) Place the salmon onto lined baking tray/sheet. Pour the butter/honey mixture over the salmon, and using a pastry brush or spoon, spread evenly over the salmon. Sprinkle with a good amount of salt and cracked pepper.

5) Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.

6) Bake until cooked through (about 15-18 minutes).

Open the foil, being careful of any escaping steam, and grill/broil under the grill/broiler for 2-3 minutes on medium heat to caramelize the top. Garnish with parsley and serve immediately with lemon slices.

BRATWURST BANH MI

How to Grill your Favorite Seafood season salmon

marinate with equal parts brown sugar, butter, olive oil, honey, and soy sauce

catfish

dip fish in olive oil then dry rub with lemon pepper

how to grill

grill time

tip

directly on the grill

10-20 minutes

on aluminum foil

4 minutes

Avoid using foil packets so your fish doesn’t turn out too greasy.

directly on the grill

4 minutes

Serve with mango salsa for an islandinspired meal.

in a grill basket

7 minutes

Use whole red snapper for this grilling idea to dazzle your guests with the presentation.

Place the salmon on the grill skin-side up, and don’t flip it.

mahi mahi

rub with Jamaican jerk seasoning

red snapper

rub with olive oil, salt, garlic and rosemary

swordfish

marinate with olive oil, lemon juice, garlic and fresh rosemary. rub with salt and pepper before marinating.

directly on the grill

5-6 minutes

Be patient before flipping- the texture of swordfish can create awesome grill marks.

tilapia

salt and pepper the filets, brush with a lemon vinaigrette made of lemon juice, olive oil, garlic, capers and lemon peel

in an aluminum foil packet

5-6 minutes

Flip the packet carefully to prevent the fish from crumbling.

tuna

marinate with olive oil, then rub with salt and pepper just before grilling

directly on the grill

3 minutes

Consider adding hickory chips to your grill for additional flavor.

halibut

marinate with butter, lemon juice, onion powder, dill, salt and pepper

in an aluminum foil packet

5-6 minutes

Halibut is cooked through when the center of the filet is opaque.

Summer cookouts don’t all have to be the same. See where delicious Farmland Boulevard Brats and a little creativity can take you. For this recipe and more, visit farmlandfoods.com/recipes.

MANUFACTURER’S COUPON | DO NOT DOUBLE | EXPIRES 9/1/17

Save $1.00

On any TWO (2) Farmland Boulevard Bratwurst Products

LIMIT ONE COUPON PER PURCHASE. Any other use constitutes fraud. Void if sold, copied, transferred, altered, prohibited or restricted. Good only in the USA and APO/FPO post office addresses. Consumer: No other coupon may be used with this coupon. Consumer pays any sales tax. Retailer: Smithfield Foods, Inc. or its subsidiary will reimburse you for the face value of coupon plus 8¢ handling if coupon is submitted in compliance with this offer and the Smithfield Coupon Redemption Policy available at www.inmar.com.

Cash value of 1/20¢. Send coupons to: Smithfield Foods, Inmar Dept. #70800, 1 Fawcett Drive, Del Rio, TX 78840. ©2017 Farmland. All Rights Reserved.

SUMMER 2017 | Master the Grill: Scrumptious Skewers | 44

Scrumptious Skewers There’s something here for everyone! What could be more fun than piling all your favorite meats, fruits, and veggies on a skewer and grilling to perfection? Try out these tasty combos!

Beef + Onion + Mushrooms + Bell Peppers

Find Fun at: Shrimp + Pineapple + Red Bell Peppers + Onion

Chicken + Pineapple + Onion

A& VITAMIN

D • UHT

©2017 WhiteWave Services, Inc. ©2017 Crayola. Crayola Oval Logo ® & Serpentine Design ® are trademarks of Crayola used under license.

keep ‘em going!

Visit your local Price Chopper store for savings on Horizon Brand items

Bacon-wrapped Pork + Red Onion + Apple

Pork + Mango + Peach + Onion

Shrimp + Boiled New Potatoes + Boiled Corn on the Cob Slices + Andouille Sausage

45 | Master the Grill: The Other Grilling Meats | SUMMER 2017

The Other Grilling Meats

NO PRESERVATIVES ALL NATURAL

MAKE WEEKNIGHT MEALS EASY & EXCITING WITH 5 NEW FLAVORS OF ROTISSERIE CHICKEN

Poultry Temperature Guide Whole 165˚F breast, 165˚-175˚F thigh Parts 165˚F breast, 165˚-175˚F thigh Stuffed 165˚F Ground 170˚-175˚F

Rotisserie Chicken

Irresistible Grilled Chicken Wings

ANCHO PEPPER

SERVES 30

Ingredients

Instructions

3 lbs. chicken wings, separated into wingettes and drummers, tips discarded

1) Combine all ingredients for the marinade in a large Ziploc bag.

Close the bag and shake very well.

2) Add the chicken wings, close the bag and massage the wings very well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours.

3) Preheat grill to about 350˚F - 400˚F. 4) Remove the chicken wings from the marinade and pat dry with a paper towel.

5) Brush the preheated grill grate with cooking oil to prevent sticking.

6) Cook the chicken wings on the grill, lid closed for about 10-15 minutes each side, until the meat is nicely browned and the juices run clear. Using an instant read thermometer can help determine if the chicken is ready. They are ready when the temperature reads 165˚F.

For the marinade ¼ cup light soy sauce 3 cup dark soy sauce 3 tbsp vinegar ½ cup olive oil (or vegetable oil) 2 tsp granulated onions 2 tsp dried oregano 1 tsp kosher salt 1 tsp granulated garlic 1 tsp dried parsley 1 tsp black pepper ¼ tsp dried thyme ¼ tsp dried basil ½ tsp cayenne pepper

Start with ancho pepper chicken to create tacos the whole family will love.

Easy Weeknight Chicken Tacos Ingredients:

1 Rotisserie Chicken, deboned and shredded 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons olive oil 2 teaspoons ground cumin 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon chipotle chili powder

Grilling Here are some tips when grilling the chicken

Quick Chipotle Lime Crema

Load the wings on the pre-heated grill and close the lid.

Ingredients:

Grill on one side for 10-15 minutes.

Open the lid, flip the wings onto other side.

Continue cooking for 10-15 minutes.

Remove from the grill and enjoy.

1/2 teaspoon onion powder 1 cup grape tomatoes, quartered 1/2 red onion, finely diced 1/4 cup fresh cilantro, chopped 1 lime, juiced 8 to 12 (4-inch) tortillas, flour or corn - your preference!

4 ounces queso fresco cheese, crumbled 1 avocado, sliced extra limes for garnish

PICK UP ONE OF OUR FRESH NEW ROTISSERIE CHICKEN FLAVORS TONIGHT! ANCHO PEPPER

BARBECUE

TRADITIONAL

SALT & PEPPER

LEMON ROSEMARY

3 tablespoons greek yogurt 3/4 cup half and half 1 tablespoon adobo sauce (from a can of chipotles in adobo) juice of half a lime zest of half a lime 1/8 teaspoon salt

SUMMER 2017 | Master the Grill: The Other Grilling Meats | 48

Pork Temperature Guide Medium Rare 145˚F + 3 minute rest Medium 150˚F Well done 160˚F Ground 160˚F

Grilled Kansas City Pork Chops SERVES 6

Ingredients 6 thin, center-cut pork chops 6 tbsp packed brown sugar 3 tbsp paprika 2 tsp garlic powder 2 tsp chili powder 2 tsp onion powder 1 ½ tsp salt 2 tsp black pepper 3 cup BBQ Sauce

Instructions 1) Mix together brown sugar, paprika, garlic powder, chili powder, onion powder, salt and pepper.

2) Place pork chops in a ziplock bag.

Add brown sugar mixture.

3) Seal bag and shake to coat pork chops.

Refrigerate 2 hours to overnight.

4) Remove pork chops from bag and grill until done, 4 to 5 minutes per side. Brush pork chops with BBQ sauce on each side before removing from grill.

49 | Master the Grill: Fresh-Cut Faves | SUMMER 2017

Fresh-Cut Faves

Summer is a busy season! Who has time to prepare elaborate dinners?

Price Chopper is here to help with a variety of pre-cut veggies, ready to throw on the grill along with your choice of protein.

Stop by one of our stores and pick up one of the veggie combos pictured here, along with a variety of additional selections.

My dad only gets our meat from for youthe Butcher at Price Chopper.

Amazing barbecue. The Kansas City Strip. If there’s one thing this town knows, it’s meat. That’s why Price Chopper employs real butchers in all their stores. They cut meat fresh daily – never corners. They’re so sure you’ll love KC Pride Beef, they back it with a 200% guarantee.

So when you want the tastiest, juiciest steak in town, talk to your local Price Chopper butcher.

for you