From The Deli: Get to Know Your Cheese

COWGIRL CREAMERY – ST. PAT’s This cheese is only available in the Springtime. A Janssens Family favorite. We do carry Mt. Tam and Red Hawk year round. Stop by for a sample today! photo source: Cowgirl Creamery St Pat’s distinctive green rind commemorates the arrival of spring in Marin County. Made with whole organic milk from the Chileno Valley Jersey Dairy, this creamy semi-firm cheese is wrapped with the (de-stung) nettle leaves that grow wild all around the area. Flavor notes: Mellow, soft, and full of smoky, artichoke flavor.

Recipe of the Month: Nigella Lawson’s Coca Cola Ham  Ingredients For the Ham: 1 (4 1/4 to 4 1/2-pound) bone in ham 1 onion, peeled, cut in 1/2 1 (2-liter) bottle cola (recommended: Coca-Cola) For the Glaze: 1 handful cloves 1 heaping tablespoon molasses 2 teaspoons English mustard powder 2 tablespoons Demerara (raw cane sugar) or granulated brown sugar Directions For the ham: Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds. Preheat oven to 500 degrees F. For the Glaze: Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly. For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.

Who Will You Treat This Valentines Day

Chocolate is the food of love on Valentines Day!
Send chocolates & flowers

Godiva Chocolate Box

Chocolate Ganache – Dessert by Dana

Call our Floral Department today! We can create a custom design,
or create a favorite bouquet for the one you love!
Orchids make for a great gift as well…
Call us today – we deliver!
302.654.9941

Check-out our custom gift baskets – choose from a wide variety of fresh fruits or select items from our extensive gourmet offerings.

Holidays Made Really Simple – Janssens Market

Let Janssen’s chefs do the hard work for you this holiday season!

See the complete menu on our website or pick up a copy in the store.

Place a phone order 302-654-9941 x3.

Santa will visit Sundays Dec. 9 and 16th for pictures in J’s Cafe.  Also, look for Santa to make a visit on his motorcycle on December 24th before he heads to the North Pole!

Get to Know Your Cheese – Epoisses: France

Epoisses: France – Raw Cow’s Milk Cheese   

A treasure from the French village of Époisses in the province of Burgundy.  It is a lait cru, washed rind, monastery cheese with a rich, huge flavor and a delightfully strong aroma.  It is washed daily with Marc de Borgongne, a local eau de vie.Epoisses is often matched with a white Burgundy or a Pinot Noir, which makes sense because the cheese is from Burgundy.

Please join us this Saturday December 8th for our wine & cheese tasting from 11-3pm. Franks wine will be on hand with a stellar lineup of wine tasting in the store. Get ready for the holidays!

Father’s Day Grill Fest – June 16th

Summertime is here! The fact is that over half of us grill two or three times a week throughout the summer months. Grilling is fun and – most of us agree – just about everything tastes better hot off the grill. Let us put together a custom gift basket for Dad this year – full of all his favorite grilling spices, rubs and more.

Join us for our Grill Fest on Saturday, June 16!  Try some new marinades, rubs and sauces for Dad’s special day!

Recipe:  –  Grilled Sirlion Steak

The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. Come summer, it’s a natural with a tomato salad and corn on the cob.

 3 tablespoons soy sauce

3 tablespoons balsamic vinegar

3 tablespoons pure maple syrup

4 garlic cloves, chopped

2 pounds sirloin flap steaks

Blend soy sauce, vinegar, syrup, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.

Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see grilling procedure.

Discard marinade and pat steaks dry. Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes. Cooks’ notes:*Steaks can be marinated up to 8 hours.

*Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.

source: epicurious.com

Janssen’s offers more than most meat departments. If you’re looking for something that we don’t have, just ask and we’ll work with you to find it. Our experienced staff can assist you in choosing the best cuts and suggest serving quantities to meet your needs. We carry only the highest quality meats and seafood and are full-service – everything is hand-trimmed, cut or ground to order and comes fully prepared so it’s ready for the grill, oven or pot! Choose from our fine selection of prime meats, our all-natural organic meat and poultry, and the finest selection of fresh seafood from around the world.

Hosting a special event or holiday gathering? Offer your guests something special from organic turkeys, pheasant, capon and goose to hand-trimmed beef filets and rib roasts, crown roasts of pork or lamb, sliced hams, venison, and more!

Here are some tips from our butchers to get the best from your beef:

• Keep it cool. Aim to store it below 41˚F.
• Pull your steaks out of the fridge about 20 minutes prior to cooking to bring them to room temp.
• Pat dry with paper towels before cooking to prevent moisture from coming between the meat and the surface of the pan or grill.
• Flip your steak only once-with tongs!
• Steaks cut 1¼ inches thick grill best over medium-low coals (325˚F surface temp).
• Steaks cut 1½-2 inches thick grill best when seared and finished by indirect heat in a closed grill.
• Cook your steaks to medium-rare. Pull steaks from the grill at 140˚F internal temperature; let rest five minutes before serving.

Our weekly grocery specials are listed on our website.

Help the Chesapeake Bay – Eat a Ray!

Over the past decade, the Chesapeake ray population has swelled as stocks of the species’ natural predator, the shark, have declined. The rays have been devastating oyster and clam beds up and down the Eastern Shore, both seaside and bayside. So state officials christened the pest the Chesapeake Ray and are touting it as a tasty and sustainable seafood. With the help of chefs, they’ve developed recipes and are encouraging restaurants to serve it.

Janssens is now offering the Chesapeake ray in the prepared foods case. For more details read the fact sheet from the state of Virginia.

source:Virginia Marine Products Board

Janssen’s Weekend Breakfast Menu

Stop by for breakfast – Janssen’s Weekend Breakfast Menu

March 17 and 18, 2012

Omelet of the Day Bacon, Brie & Mushroom w/ a side of Home Fries & Toast―$5.95

Pancake of the Day Strawberry &Chocolate Chip

3 for $4.95 5 for $6.95

Special of the Day Creamed Chipped Beef over Toast Points

w/ a side of Home Fries―$6.95

Combo of the Day 2 Pancakes or French Toast w/ Eggs (any style), Home Fries & Your Choice of Meat―$7.95

Mardi Gras Specials – Fat Tuesday

Mardi Gras, which means “Fat Tuesday,” always takes place on the day before Ash Wednesday. Carnival season runs from January 6 — Twelfth Night — to Mardi Gras Day.

Stop by the prepared foods department –  try the Alligator Sausage w/Broccoli Rabe, or Sun-Dried Tomato Ravioli. The bakery will also have King Cakes for sale!

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

source:foodnetwork – see recipe below

This weeks specials: 

Fried Oyster Po Boy	Fried Oyster Po’ Boy: Fried Oysters, Shredded Lettuce, Tomato, Sliced Dill Pickles &  Cajun Mayo on a Baguette
Crawfish	Crawfish Étouffée over Dirty Rice w/ Corn Bread
Red Beans & Rice	Red Beans & Rice w/ Grilled Andouille Sausage, Steamed Whole Crawfish & Corn Bread
BlackenedChicken over Dirty Rice	Blackened Boneless Chicken Breast  over Dirty Rice w/ Corn Bread & Steamed Whole Crawfish
Chicken & Sausage Jambalaya	Chicken & Sausage Jambalaya over Dirty Rice
Cajun Cornmeal Fried Catfish	Cajun Cornmeal Fried Catfish w/ Dirty Rice & Remoulade Sauce

Deep-fried Oyster Po’ Boy Sandwiches with Spicy Remoulade Sauce

ingredients

• 32 ounces shucked oysters
• 1 cup plus 1 tablespoon milk
• 1 tablespoon water
• 1/4 teaspoon cayenne pepper
• 2 eggs
• 1 cup all purpose flour
• 1/2 cup cornmeal (recommended: Indian Head)
• 1/2 teaspoon freshly ground black pepper
• Kosher salt
• Vegetable Oil for frying
• 4 (6-inch) hoagie loaves
• Remoulade Sauce, recipe follows
• 4 leaves romaine lettuce
• 1 to 2 lemons
• Special equipment: brown paper bag

Directions

Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour,cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.

In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a  deep fying thermometer inserted in the oil reaches 360 degrees F.

Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.

To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.

Spicy Remoulade Sauce:

• 1 1/4 cups mayo
• 1/4 cup stone-ground mustard
• 1 garlic clove, smashed
• 1 tablespoon pickle juice
• 1 tablespoon capers
• 1 teaspoon prepared horseradish
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon hot paprika
• 1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)
• Special equipment: a food processor

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

Yield: 1 1/2 cups

source: foodnetwork

Seven Sisters – Doe Run Farm

Hailing from Coatesville, Pennsylvania, Seven Sisters is hand made about an hour drive from our store on The Farm at Doe Run. It is a raw cow’s milk cheese aged for one year and made from the milk of pastured Jersey cow’s. This gouda-style cheese is redolent of summer grasses, almonds, caramel and cream. Although almost any wine would suit, Seven Sisters pairs excellent with fruity and robust reds.

Valentine’s Day Survival Guide

Impress your loved one this Valentine’s Day. We’ve put together easy, romantic menus and picked out our favorite decadent desserts. Pick up some flowers and or chocolates. We have the perfect dinner to enjoy at home….  Celebrate with your special someone!

“LITTLE SHOP of FLOWERS”

Order your flowers early with our florists! 302654.9941

Sweets For your Sweet. 

Flowers. Orchids. Chocolates.

Gift Baskets – We Can Custom Make a Basket! 

 Pre-order your sweetheart’s flowers to assure availability.

We will have a wide variety of rose’s, mixed bouquets, 

potted plants and exotic orchids. 

Did you know that orchids are easy to care for and bloom for several months. They make a truly unique and extra special gift for your Valentine.