Weekly Specials

MEAT DEPT.

Park, Monsey & Lakewood accept

JUNE 12 - 13

WE E K LY SPEC IAL S

SHAVUOS 5784 SPECIALS

Pop, Thaw & Enjoy B’gan Boldness

You've got grate taste.

Pack a punch of flavor to your meat, sauces, dressings and marinades with our new prepared and perfectly portioned horseradish cubes.

Horseradish Aioli Dressing/Horseradish Mayo

Shavuos Specials

Shavuos Specials

You can’t beet our sharpness

You've got grate taste.

Sharpen your senses and reach for B'gan's new Horseradish & Beet cubes that are always on hand to enhance your dishes. You can't beet ‘em, buy ‘em.

B'gan Cubed Horseradish & Beets

THE SCOOP YOU NEVER GET BORED OF.

savings to make you smile

THURSDAY

SUNDAY: 8:00AM - 11:00PM

MONDAY: 8:00AM - 12:00AM

TUESDAY: 8:00AM - 2 HRS

WEDNESDAY:

EVERYTHING ELSE IS JUST DECORATION.

Pickled Corned Beef (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Pastrami (1st Cut Brisket) (Weissmandl-Bet Yosef Glatt)

Cholent Pastrami (Weissmandl-Bet Yosef Glatt)

Pepper Crusted Delmonico Club Roast (Weissmandl-Bet Yosef Glatt)

Breaded Dark Chicken Cutlets (Weissmandl)

Cornflakes Coated Chicken Fingers (Weissmandl)

Marinated Chicken Wings *All Varieties

SPECIALSRefreshing

VELVETY MUSHROOM

A no-fail Yom Tov essential.

Ingredients:

3-4 tablespoons oil

1 white onion, finely chopped

1 teaspoon sugar

2 teaspoons salt

1 red pepper, diced

1 4 oz can mushrooms, drained

1 clove garlic, crushed

1 ½ tablespoon flour

1 ½ cups hot water

Black pepper, to taste

MUSHROOM SAUCE

Directions:

1. Heat oil in a medium saucepan. Add the chopped onions, sugar, and salt, and cover the pan. Let cook on medium heat for about 6-7 minutes until golden.

2. Add the diced peppers, mushrooms, and garlic. Cook for another 6-8 minutes.

3. In a cup, dilute the flour in 1 ½ cups hot water. Add to the pan and mix with a fork. Season with black pepper to taste.

4. Let the mixture cook on low for an additional 2 minutes until smooth and creamy. Serve warm.

Tip: Freeze in an airtight container and reheat in a pan before serving.

BROCCOLI MUSHROOM BOMBS

Crisp and flaky, with a savory, soft filling, these elegant broccoli & mushroom bombs are the perfect elevated Yom Tov side.

Yield: 14-16 bombs

Ingredients:

3-4 tablespoons oil

1 small white onion, diced

1 teaspoon sugar

2 teaspoons salt

1 teaspoon black pepper

2 cloves garlic, chopped

1-8 oz. can mushrooms or 8 oz. box fresh mushroom slices

1- 24 oz. bag frozen chopped broccoli

Mechel’s mini puff pastry squares, slightly thawed

1 egg, beaten for egg wash

black/white sesame seeds, for topping

Directions:

1. In a colander, run the frozen broccoli under hot water until thawed. Drain and set aside.

2. Heat the oil in a medium pan. Add the onions, sugar, salt, and black pepper, and saute until the onions are light golden. Add the garlic, mushrooms, and drained broccoli and mix until combined. Cook on low-medium heat for about 15minutes until softened and caramelized. Remove from heat.

3. Preheat your oven to 375° and line 2 baking sheets with parchment paper.

4. Place 1 heaping tablespoon of filling into the center of a puff pastry square. Carefully gather the edges to the center to form a pouch. Flip the pastry with seams side down, making sure to tuck the excess pouch dough underneath (it should look like an upside-down pouch).

5. Place on the prepared baking sheet and repeat with the rest.

6. Brush the pastries with egg wash and sprinkle with black or white sesame seeds.

7. Bake for 25 minutes. Serve hot with velvety mushroom sauce. Enjoy!

‘DELI ROLL’ ORZO

In this quick and easy dish, we’re channeling all the flavors you already love in a deli roll, and transforming it into a delicious Yom Tov-worthy side.

Ingredients:

1- 12 oz package orzo Oil, for sauteing

1 onion, finely chopped

1 teaspoon salt

¼ teaspoon black pepper

1 teaspoon brown sugar

2 cloves garlic, crushed

1 package 6 oz. dry rub pastrami, chopped

1 tablespoon Dijon mustard

1 tablespoon mayonnaise

Salt and black pepper, to taste

Crispy onions, for garnish

Directions:

1. Cook the orzo according to package instructions. Set aside.

2. Heat oil in a pot over medium high heat. Add the onions, salt, black pepper, and brown sugar, and saute until the onions are golden, Add the crushed garlic and chopped pastrami. Saute for another 5-6 minutes until fragrant.

3. Remove from heat and add the Dijon mustard and mayonnaise. Fold in the cooked orzo and stir until combined. Serve warm or at room temperature, topped with crispy onions for garnish.