Mauri O'Brodo

Mauri O'Brodo

I work with Michael, aka the Butcher, at Sherman Provision. This is a family owned meat market in Norton Ohio. We provide the best quality fresh meats at amazingly affordable prices.

Herbs and Spices

I had the nicest experience last Friday.  One of my customers came in.  She was excited that I was there.  She told me that she hadMauri-1 brought something for me.  She proceeded to unload her car.   She had brought me 10 Sunflower plants, at least 28 flowers and last, but certainly not least, an herb garden.  I was overwhelmed.  I had just planted all my flowers the previous week-end.  I had lamented that I didn’t plant any herbs.  I was wondering if I had it in me to get more plants for that project.  In walks my customer and I don’t have to worry about it.  She had done it for me.  All I can say is I am very blessed. Planter of herbs Thank you.  I am including a recipe for Tomato-Herb Marinated Flank Steak from Eating Well: July/August 2009.  If you haven’t done so, plant some herbs and enjoy.

Tomato-Herb Marinated Flank Steak

From EatingWell:  July/August 2009

 

In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half the sauce to marinate the steak and use the other half as a basting sauce.

Tomato-Herb Marinated Flank Steak Recipe

Makes: 6 servings

Active Time: 

Total Time: 

INGREDIENTS

  • 1 medium tomato, chopped
  • 1 shallot, peeled and quartered
  • 1/4 cup red-wine vinegar
  • 2 tablespoons chopped fresh marjoram
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 pounds flank steak, trimmed

PREPARATION

  1. Puree tomato, shallot, vinegar, marjoram, rosemary, salt and pepper in a blender until smooth. Set aside 1/2 cup, covered, in the refrigerator. Scrape the remaining puree into a large, sealable plastic bag. Add steak and turn to coat. Refrigerate for 4 hours or up to 24 hours.
  2. Preheat grill to medium-high. Remove the steak from the marinade (discard the marinade). Oil the grill rack. Grill the steak 4 to 5 minutes per side for medium-rare or 6 to 7 minutes per side for medium, turning once and brushing the cooked side with some of the reserved sauce. When the steak is cooked, turn it over again and brush with more sauce. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice the steak crosswise and serve with any remaining sauce spooned on top.

TIPS & NOTES

  • Make Ahead Tip: Marinate steak for up to 24 hours.

I am anxious to try this recipe myself.  I have to wait for my Rosemary to get a little more volume before I start snipping it.

Have a wonderful day.  Until next time…From our Butcher Block to your Table.

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Cooking for a Crowd

Memorial Day is right around the corner.  This is also the time of year for graduations, weddings and reunions.  Everyone operates on a budget.  Some budgets might be larger;Mauri-1 However, we all have to plan according to our resources.  I get so many questions on portion control and how to feed a large crowd that I thought I would share my expertise.  It is really just common sense.  If you are anticipating 100 people, you will need to plan accordingly.  I usually recommend boneless meat 8 ounces per person.  If there are a lot of women and children you may want to pare that down to 5 to 6 ounces per person.  If there are a lot of teenage boys you may not be able to cook enough meat to satisfy them.  Don’t panic!  They will survive.

One great food idea for events with 50 or more people is pulled pork.  You can make this ahead and truly enjoy the party.  It also freezes well so you won’t have to be concerned with leftovers.  Hamburgers and hot dogs are not only economical they are always a big hit.  If you have a friend that will man the grill this is a great option.  If you are hosting the event you do not want to be on the grill.  You can cook these up, put them in foil pans with a lid, and keep with warm.  Uncooked hamburger patties and hot dogs can be frozen for cookouts all summer long.

If you are making hamburgers or pulled pork, instead of buying regular size hamburger buns, buy “slider” buns.  Cut the hamburger patties in 2.  The petite appetites may only want a small sandwich and the bigger appetites can have 2 or 3 sandwiches.

I don’t have magical answers; However, just talking to someone who has helped many families put on similar events instills calm in the most fearful rookies.

If you really want to enjoy your event, you can have individuals who come right to your home with a cooker and smoke brisket, pork butts or even a whole pig. For those of you brave enough to do your own event I am sharing a recipe for pulled pork that should feed 60 people.

Pulled Pork (for 60 people)

Ingredients:


20 pounds of untrimmed pork butts
8 TBLS Sherman Provision Smokey Barbeque Rub
1 Gallon of Barbeque Sauce
Step 1 Preheat oven to 325 degrees.  You can also use an electric roaster pan for this recipe.  Rub the pork butts with Sherman Provision Smokey Barbeque Rub Place the pork butts in the roasting pans with lids (or the electric roaster) Cook for 9 to 10 hours. (pork will be fork tender) Allow meat to cool and remove from the bone
Step 2 Reduce oven to 225 degrees (or roaster oven to 225 degrees) Put the meat back in the pan (or roaster) Pour  half of the Barbeque Sauce over the meat Shred the pork with a fork and cook an additional 1 to 2 hours.  You will have extra sauce to put in the pork or to serve on the side.

Don’t panic, whatever your budget, I would be glad to offer you assistance with your event.  Feel free to e-mail me at info@shermanprovision.com or call me at 330.825.2711.

Until next time…From our Butcher Block to your Table.

 

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Memorial Day

I can not believe Memorial Day is here already.  When I was younger I always marched in the Memorial Mauri-1Day Parade, first as a Girl Scout and later in the band.  It was always a very solemn occasion.  Though I think of grilled hamburgers, hot dogs, baked beans, potato salad and watermelon on Memorial Day, there is a lot to be said about reflecting on the true reason for Memorial Day; to honor those who have given their lives for our freedom.  May we never forget.  Check out your local community to see what is planned for this Memorial Day celebration.  In Wadsworth, Monday May 26th at 10:00 a.m. will mark the beginning of the festivities in Downtown Wadsworth with a parade starting at 10:30 a.m.  I hope to see you there.

After the parade, have your grilled burgers, hot dogs, chicken, steaks and enjoy time with your family.  Here is my recipe for Baked Beans.

Baked Beans
1 pound dried baby lima beansBaked Beans

8 oz. cooked smoked ham (in large chunks or diced–whichever you prefer)
1/2 onion diced
1/2 green pepper or red pepper diced
2 teaspoons Ham flavored soup base and food seasoning
2 Cups ketchup
2 Tablespoons Mustard
1/4 cup brown sugar (or more to taste)

Put the baby lima beans in a pan and cover with water. It is best to soak these overnight; However, if you get in the mood for baked beans and you can’t soak overnight, soak for about an hour. Note: you will need to cook these beans longer than the presoaked beans. Whenever I have leftover ham I put it in the freezer for such a time as this. I pull the ham out of the freezer. It is perfect for the baked beans. After soaking the beans, drain them in a strainer and rinse the beans. Return the beans to a 4 to 5 quart roasting pan. Cover the beans with water. You will use approximately 3 cups of water. Add the ham to the beans and the chopped onions. Put the pan on a burner and set the burner settng to high. Bring the beans to a boil. Reduce the heat to simmer and put a lid on the pan. The beans should cook for 2 to 3 hours with a gentle boil. Test the beans. You want them to be fork tender before you continue with the next step. You may want to take the lid off of the pan for the last hour to help thicken the broth. When the beans are completely cooked, add 2 teaspoons of the Ham flavored soup base to the pot of beans. At this point you want some liquid but not a lot of liquid. If you need to, continue to boil the beans until the broth is thickened. Add the ketchup, mustard, brown sugar and the diced pepper to the beans. Stir thoroughly. At this point, I put my beans in a bean crock and place in the oven which has been heated to 300 degrees. Let them cook for an additional 2 hours!

These will be the best beans ever!

Have a safe and fun Memorial Day!  Until next time…From our Butcher Block to your Table.

 

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Is Freezer Meat right for you?

Right now I am hearing a lot of comments about what is going on with the price of meat.  I wanted to talk to you about meat for your Mauri-1freezer to see if this is a good choice for you.  When I was growing up, we always got meat for our freezer.  My dad would call Mr. Horst (North Lima area) and he would prepare the freezer beef and dad would go and pick it up.  This was a way of life for us.  It was practical and economical.  Mom could go to the freezer and get meat for dinner without having to run to the store.

I want to give you some insight on getting a hind quarter.  This is the most common freezer meat that we sell.  Our hind quarters usually weigh between 125 pounds and 150 pounds.  The cuts of meat you will get from a hind quarter include ground beef, flank steak, sirloin steaks, round steaks, Porterhouse steaks, T-Bone steaks, Sirloin Tip roast, rump roast and beef shanks.

You actually go back on the cutting floor while the Butcher cuts up your hind quarter.  This is definitely economical.  While beef prices have been going up, the hind quarter is a great bargain at $2.99 a pound.  There will be some waste on the hind quarter, probably between 15 to 20 pounds.  When you do the math, this is still a great savings. Sometimes fear of the unknown will keep us from doing something.  We will walk you through every step of the process and make sure the meat you go home with is the right beefdiagramchoice for your family.

Another thing to consider is asking for “case” pricing.  Many people want to eat chicken or fish.  Many items available in our store including boneless, skinless chicken breasts, chicken wings, Salmon, Halibut, Tilapia, and shrimp are all available by the case and there is special pricing.  Don’t limit your thinking of “freezer meat” to just beef and pork.  We want to help you anyway we can.

Please feel free to stop in and we can show you hind quarters and front quarters hanging in our cooler.  One of them may just have your name on it.

Please let me know your experience with “freezer meat” either from our business or another business.

By the way, Horst Packing is still in business, just like our business–60 years and going strong.

Until next time…From our Butcher Block to your Table.

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