Tuesday 9-17-2019 Newsletter

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Surf'n'turf is far superior to smurf'n'astroturf. Goes without saying.
First, a quiz: What do you get when you take a nice big slice from a Niman Ranch boneless rib roast? You get a gorgeous Niman Ranch boneless ribeye. (We also would have accepted "Casper, the Friendly Ghost" as an answer, because, why not?) Imagine a whole roast made up of ribeyes. You can get both rib roasts AND ribeyes on special for the next two weeks. Prepare steaks this week and a roast next week, or vicey-versey.

We also have swordfish on special...a really good special. It's the steakiest of fish and will make you the happiest of humans when you grill it to medium and use this recipe from Bill St. John.

And, for good measure, we still have halibut on special. Halibut is always in the running for the Best-Fish-For-The-Grill Award and, not surprisingly, all other fish want halibut to win the award.
Niman Ranch Boneless Rib Roasts & Boneless Ribeyes
F&F: $19.99/lb
(reg $23.99/lb)
Fr&f: $16.99/lb
(reg $24.99/lb)
F&F: $29.99/lb
(reg $32.99/lb)
Fish Enchiladas
Our September Funky Rotator continues: fish enchiladas, made by our immensely talented kitchen staff. Want something easy for dinner? Just cover the tin they come in with foil and bake for 30 to 40 minutes at 350°. They're in the refrigerated cases next to our delis.
Q: What's in them? A: White fish (albacore, sole, tilapia), olive oil, orange juice, orange zest, lime juice, cilantro, onion, garlic, oregano, thyme, cumin, salt, tomatillo, jalapeno, heavy cream, corn tortillas.
Marczyk-Made Fish Enchiladas
$15.99 for 4 nice-sized enchiladas