MAJOR MARKET
CENTRE COURT FESTIVE HOLIDAY DINNERS ALL OF OUR BAKERY AND CENTRE COURT PRODUCTS ARE MADE FROM ONLY THE FRESHEST INGREDIENTS.
WE USE REAL BUTTER, REAL CREAM, FINE SUGARS, PREMIUM FLOUR, FRESH SPICES, AND HAND SELECTED FRUITS AND VEGETABLES. OUR MEATS, POULTRY AND SEAFOOD ARE CHOSEN FOR OUR SPECIFIC RECIPES. NOTHING GOES INTO OUR DISHES WITHOUT PASSING THE HIGHEST STANDARDS OF OUR CHEFS. OUR PLEDGE TO YOU IS TO PROVIDE YOU WITH A WONDERFULLY TASTY DISH THAT YOU WILL BE PROUD TO SERVE AT HOME, OFFICE, TAILGATE, OR PICNIC. PREMIUM TURKEY DINNER YOUR CHOICE OF:
A FREE RANGE DIESTEL TURKEY, RAISED IN THE SHADOW OF THE SIERRA NEVADA MOUNTAINS, SUCCULENTLY SLOW ROASTED TO PERFECTION, OR A FREE RANGE DIESTEL APPLE WOOD SMOKED TURKEY ACCOMPANIED BY:
FRESH MASHED POTATOES, TRADITIONAL SAVORY BREAD STUFFING, HOME-STYLE TURKEY GRAVY, CRANBERRY ORANGE SAUCE, AND GREEN BEAN CASSEROLE WITH CRISPY ONIONS AND PIMENTOS.
SERVES UP TO 10 PEOPLE $109.99 ZACKY TURKEY DINNER A SUCCULENTLY SLOW ROASTED CALIFORNIA TURKEY ACCOMPANIED BY:
FRESH MASHED POTATOES, TRADITIONAL SAVORY BREAD STUFFING, HOME-STYLE TURKEY GRAVY, CRANBERRY ORANGE SAUCE, AND GREEN BEAN CASSEROLE WITH CRISPY ONIONS AND PIMENTOS.
SERVES UP TO 10 PEOPLE $79.99 HONEY GLAZED HAM DINNER A HARDWOOD SMOKED HORMEL CURE 81 SPIRAL CUT HAM ACCOMPANIED BY:
FRESH SCALLOPED POTATOES, CANDIED YAMS, AND OUR SEASONAL GARDEN VEGETABLES SERVES UP TO 10 PEOPLE $59.99 PRIME RIB DINNER A 5 RIB USDA CHOICE PRIME RIB ROAST TRIMMED AND PERFECTLY MARBLED FOR TENDERNESS; SEASONED AND SLOWLY ROASTED TO PERFECTION ACCOMPANIED BY:
OUR SEASONAL GARDEN VEGETABLES, BAKED POTATOES, AU JUS, AND CREAMED HORSERADISH SERVES UP TO 10 PEOPLE $149.99 ALL DINNERS INCLUDE: FROM THE BAKERY SHOPPE YOU MAY SELECT ONE DOZEN DINNER ROLLS (BUTTER INCLUDED), AND YOUR CHOICE OF A FRESHLY BAKED 9" PUMPKIN OR PECAN PIE.
PRICES AND AVAILABILITY SUBJECT TO CHANGE WITHOUT NOTICE ALL DINNERS MUST BE PAID IN FULL WHEN ORDERED PRIME RIBS WILL BE SERVED HOT. TURKEY DINNERS, HAM DINNERS, AND ALL SIDE DISHES ARE SERVED COLD AND MUST ME REHEATED BY CUSTOMER. HEATING INSTRUCTIONS WILL BE PROVIDED AT TIME OF PICK UP.
CONTACT: ESCONDIDO – (760)741-7827 – FALLBROOK – (760)723-0857
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A LA CARTE PRICING ITEM |
PRICE |
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SLOW ROASTED DIESTEL CALIFORNIA TURKEY --- SERVES UP TO 10 PEOPLE |
$80.00 |
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APPLE WOOD SMOKED DIESTEL CALIFORNIA TURKEY --- SERVES UP TO 10 PEOPLE |
$80.00 |
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SLOW ROASTED ZACKY CALIFORNIA TURKEY --- SERVES UP TO 10 PEOPLE |
$50.00 |
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HARDWOOD SMOKED HORMEL CURE 81 SPIRAL CUT HONEY GLAZED HAM --- SERVES UP TO 10 PEOPLE |
$30.00 |
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5 RIB USDA CHOICE PRIME RIB ROAST --- SERVES UP TO 10 PEOPLE |
$120.00 |
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SMALL SIDE DISH PACKAGE --- SERVES UP TO 10 PEOPLE |
$49.99 |
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LARGE SIDE DISH PACKAGE --- SERVES UP TO 20 PEOPLE |
$79.99 |
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AU JUS PINT |
$3.99 EA. |
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AU JUS QUART |
$6.49 EA. |
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CANDIED YAMS |
$4.49 LB. |
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CRANBERRY/ORANGE SAUCE |
$4.99 LB. |
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CREAMED HORSERADISH SAUCE |
$4.49 LB. |
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GREEN BEAN CASSEROLE |
$4.99 LB. |
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HOME-STYLE TURKEY GRAVY PINT |
$3.99 EA. |
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HOME-STYLE TURKEY GRAVY QUART |
$6.49 EA. |
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MASHED POTATOES |
$3.99 LB. |
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SCALLOPED POTATOES |
$4.49 LB. |
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SEASONAL GARDEN VEGETABLES |
$4.99 LB. |
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TRADITIONAL SAVORY BREAD STUFFING |
$4.99 LB. |
MAJOR MARKET, INC. – ESCONDIDO – 760-741-7827 – FALLBROOK – 760-723-0857 – WWW.MAJORMARKETGROCERY.COM
HOW TO COOK A PRIME RIB
PRIME RIB ROAST, CLOSE TO ROOM TEMPERATURE FOR BEST RESULTS 2 TABLESPOONS OLIVE OIL (AISLE 4) OR BUTTER (DAIRY BOX) AT ROOM TEMPERATURE KOSHER SALT (AISLE 4) FRESH GROUND BLACK PEPPER (AISLE 4)
REMOVE ROAST FROM REFRIGERATOR 2½ TO 4 HOURS BEFORE COOKING, THE LONGER TIME FOR THE LARGEST ROAST. IF YOU DON'T LET THE ROAST COME TO ROOM TEMPERATURE, IT WILL TAKE LONGER TO COOK. PAT THE ROAST DRY WITH A TOWEL OR NAPKIN. PREHEAT OVEN TO 450°F. SMEAR THE CUT ENDS OF THE ROAST WITH THE OIL OR BUTTER. LIBERALLY APPLY SALT AND PEPPER TO THE CUT ENDS AND THE FAT SIDE. PLACE THE ROAST (RIBS DOWN) ON THE RACK IN THE ROASTING PAN. SEAR THE RIB ROAST FOR 15 MINUTES AT THE HIGHER OVEN TEMPERATURE (450°F), AND THEN TURN THE OVEN TO THE LOWER TEMPERATURE (325°F) FOR THE REST OF THE COOKING TIME. EVERY ½ HOUR, BASTE THE CUT ENDS OF THE ROAST WITH THE FAT ACCUMULATED IN THE ROAST PAN. ABOUT ½ HOUR BEFORE THE ESTIMATED END OF THE ROASTING TIME, BEGIN CHECKING THE INTERNAL TEMPERATURE. COOK UNTIL RIB ROAST REACHES AN INTERNAL TEMPERATURE OF 120°F. REMOVE FROM OVEN, COVER WITH ALUMINUM FOIL, AND LET SIT APPROXIMATELY 20 TO 30 MINUTES. REMEMBER, THE ROAST WILL CONTINUE TO COOK AS IT SETS. THE TEMPERATURE WILL RISE TO 125°F TO 130°F INTERNAL TEMPERATURE (MEDIUM RARE).
NOTE: TO HOLD COOKED ROAST UNTIL SERVING TIME, IMMEDIATELY TURN OFF OVEN AND LEAVE DOOR AJAR AFTER REMOVING ROAST. LET ROAST SIT 15 MINUTES ON COUNTER AND THEN RETURN ROAST TO THE OVEN, DOOR CLOSED, FOR UP TO AN HOUR OR EVEN 2 HOURS FOR THE BIGGEST ROASTS. CHECK THE TEMPERATURE EVERY 15 MINUTES. IT WILL RISE APPROXIMATELY 10°F AT FIRST, THEN GRADUALLY SUBSIDE.
NOTE ON MEAT TEMPERATURES: WHAT CONSTITUTES RARE AND MEDIUM-RARE COOKED MEAT? TO SATISFY GOVERNMENT HOME ECONOMISTS, THE BEEF COUNCIL SAYS RARE BEEF MEANS AN INTERNAL TEMPERATURE OF 140°F. WELL, THAT IS OK IF YOU LIKE WELL-DONE AND DRY MEAT. IF YOU LIKE MOIST, ROSY MEAT (LIKE I DO), RARE BEGINS AT 120°F AND STARTS TO BECOME MEDIUM RARE AT 125°F OR 130°F DEGREES. TO COOK YOUR MEAT PROPERLY, YOU MUST PURCHASE AND USE A GOOD MEAT THERMOMETER.
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THIS CHART IS ONLY A GUIDE. YOU MUST RELY ON AN ACCURATE MEAT THERMOMETER AND START TAKING TEMPERATURES AN HOUR BEFORE THE END OF THE ESTIMATED ROAST TIME. RIBS |
APPROXIMATE WEIGHT |
OVEN TEMP |
TOTAL ESTIMATED TIME |
MEAT THERMOMETER READING (RARE) |
|
2 RIB |
4 TO 5 POUNDS |
450°/325°F |
60 TO 70 MINUTES |
120°F |
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3 RIB |
7 TO 8.5 POUNDS |
450°/325°F |
1½ TO 1¾ HOURS |
120°F |
|
4 RIB |
9 TO 10.5 POUNDS |
450°/325°F |
1¾ TO 2¼ HOURS |
120°F |
|
5 RIB |
11 TO 13.5 POUNDS |
450°/325°F |
2¼ TO 2¾ HOURS |
120°F |
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6 RIB |
14 TO 16 POUNDS |
450°/325°F |
3 TO 3¼ HOURS |
120°F |
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7 RIB |
16 TO 18.5 POUNDS |
450°/325°F |
3¼ TO 4 HOURS |
120°F |
MAJOR MARKET, INC. – ESCONDIDO – 760-741-7827 – FALLBROOK – 760-723-0857 – WWW.MAJORMARKETGROCERY.COM
HOW TO COOK A TURKEY
1. PREPARE DESIRED STUFFING.
2. RELEASE TURKEY LEGS FROM LEG CLAMP. IF DESIRED, REMOVE LEG CLAMP FROM BODY CAVITY. REMOVE GIBLET BAG AND NECK; DRAIN AND PAT DRY WITH PAPER TOWELS. SPRINKLE INSIDE OF CAVITY WITH SALT. JUST BEFORE ROASTING, SPOON SOME STUFFING INTO NECK CAVITY. PULL NECK SKIN OVER STUFFING; FASTEN TO BACK WITH A SHORT SKEWER.
3. STUFFED - LOOSELY SPOON STUFFING INTO BODY CAVITY (NO MORE THAN 3/4 CUP STUFFING PER POUND OF TURKEY.) DO NOT PACK STUFFING TIGHTLY, OR IT WILL NOT GET HOT ENOUGH BY THE TIME THE TURKEY IS COOKED. (TRANSFER ANY REMAINING STUFFING TO A CASSEROLE DISH, ADDING 1 TO 2 TABLESPOONS CHICKEN BROTH, IF DESIRED, FOR ADDITIONAL MOISTNESS; COVER AND CHILL CASSEROLE.) TUCK LEGS UNDER BAND OF SKIN OR RESET INTO LEG CLAMP. IF LEG CLAMP HAS BEEN REMOVED, TIE LEGS TOGETHER WITH STRING. TWIST WING TIPS UNDER BACK.
UNSTUFFED - RUB SALT GENEROUSLY IN CAVITIES AND, IF DESIRED, INSERT A FEW PIECES OF CELERY, CARROT AND ONION TO IMPROVE FLAVOR. FOLD NECK SKIN TO THE BACK AND FASTEN WITH SKEWER. TUCK LEGS BACK INTO THE CLIP.
4. PLACE STUFFED TURKEY, BREAST SIDE UP, ON RACK IN A SHALLOW ROASTING PAN. BRUSH WITH BUTTER OR OIL. COVER TURKEY LOOSELY WITH FOIL, LEAVING SOME SPACE BETWEEN THE BIRD AND THE FOIL.
5. ROAST IN A 325 DEGREE F FOR APPROXIMATELY 20 MINUTES PER POUND OR UNTIL MEAT THERMOMETER REGISTERS 165 DEGREE FAND JUICES RUN CLEAR. THE CENTER OF THE STUFFING SHOULD BE AT LEAST 165 DEGREE F. ADD COVERED CASSEROLE OF STUFFING DURING THE LAST 30 TO 45 MINUTES OF ROASTING. IF DESIRED, DURING ROASTING, BASTE THE TURKEY OCCASIONALLY WITH DRIPPINGS. REMOVE THE FOIL THE LAST 30 TO 45 MINUTES TO LET THE BIRD BROWN.
TURKEY GIBLET GRAVY TURKEY GIBLETS TURKEY NECK 1 CELERY STALK, CHOPPED 1 YELLOW ONION, CHOPPED 2 TABLESPOONS WHOLE BLACK PEPPERCORNS 1 QUART TURKEY OR CHICKEN STOCK ½ CUP FLOUR ½ CUP BUTTER (OR USE THE TURKEY FAT)
SALT AND PEPPER COVER GIBLETS, CELERY, ONION AND PEPPER WITH WATER. BRING TO A BOIL, REDUCE HEAT AND SIMMER FOR TWENTY MINUTES. REMOVE GIBLETS AND NECK, SET ASIDE TO COOL. AFTER REMOVING TURKEY FROM ROASTING PAN, DISCARD ALL THE FAT FROM THE PAN. ADD STOCK AND BRING TO A BOIL, SCRAPING THE BOTTOM OF THE PAN. ADD DICED GIBLETS AND THE MEAT FROM THE NECK. TO MAKE A ROUX: IN A SEPARATE PAN, MELT THE BUTTER AND ADD THE FLOUR. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY FOR 5 MINUTES. ADD ENOUGH OF THE ROUX TO THE BOILING LIQUID TO ACHIEVE DESIRED THICKNESS. SIMMER FOR FIVE MORE MINUTES, SEASON WITH SALT AND PEPPER. OLD-FASHIONED BREAD STUFFING 6 TO 8 SERVINGS 1 CUP CHOPPED CELERY 1 CUP SLICED FRESH MUSHROOMS OR ONE 4-OUNCE CAN SLICED MUSHROOMS, DRAINED (OPTIONAL)
½ CUP CHOPPED ONION (1 MEDIUM)
1 TEASPOON POULTRY SEASONING OR GROUND SAGE ¼ TEASPOON PEPPER 1/8 TEASPOON SALT 8 CUPS DRY BREAD CUBES ½ TO ¾ CUP CHICKEN BROTH OR WATER COOK CELERY; FRESH MUSHROOMS, IF USING; AND ONION IN MARGARINE OR BUTTER UNTIL TENDER BUT NOT BROWN; REMOVE FROM HEAT. STIR IN POULTRY SEASONING OR SAGE, PEPPER, AND SALT. PLACE DRY BREAD CUBES IN A LARGE MIXING BOWL; ADD ONION MIXTURE AND, IF USING, CANNED MUSHROOMS. DRIZZLE WITH ENOUGH BROTH OR WATER TO MOISTEN, TOSSING LIGHTLY. SAUSAGE AND OYSTER STUFFING 16 SERVINGS ½ POUND PORK SAUSAGE ½ POUND UNSEASONED DRY BREAD STUFFING MIX 1 (8 OUNCE) CAN OYSTER PIECES, LIQUID RESERVED 1 CUP CHOPPED CELERY ½ ONION, CHOPPED 2 TABLESPOONS BUTTER, MELTED ¾ CUP TURKEY BROTH
SALT AND PEPPER TO TASTE CREOLE SEASONING TO TASTE PLACE SAUSAGE IN A LARGE, DEEP SKILLET. COOK AND CRUMBLE OVER MEDIUM HIGH HEAT UNTIL EVENLY BROWN. IN A LARGE BOWL COMBINE THE DRY BREAD STUFFING WITH THE SAUSAGE AND PAN JUICES. STIR IN THE OYSTER PIECES AND LIQUID, CHOPPED CELERY, CHOPPED ONION, AND BUTTER. ADD THE BROTH/LIQUID A LITTLE AT A TIME UNTIL THE DRESSING IS MOIST BUT NOT SOGGY. SEASON TO TASTE WITH SALT, PEPPER, AND CREOLE SEASONING. CRANBERRY-PECAN STUFFING 6 TO 8 SERVINGS 1 CUP CHOPPED CELERY ½ CUP CHOPPED ONION ¼ CUP MARGARINE OR BUTTER 1 TEASPOON DRIED RUBBED SAGE ½ TEASPOON DRIED THYME, CRUSHED ¼ TEASPOON PEPPER 6 CUPS DRY BREAD CUBES ½ CUP CHOPPED PECANS ½ CUP DRIED CRANBERRIES ½ CUP CHICKEN BROTH COOK CELERY AND ONION IN MARGARINE OR BUTTER IN A SMALL SAUCEPAN UNTIL TENDER. REMOVE FROM HEAT. STIR IN SAGE, THYME, AND PEPPER. PLACE DRY BREAD CUBES IN A MIXING BOWL. ADD CELERY MIXTURE, PECANS, AND CRANBERRIES. ADD ½ CUP CHICKEN BROTH, TOSSING TO MOISTEN.
6. REMOVE TURKEY FROM OVEN AND COVER LOOSELY WITH FOIL. LET STAND FOR 20 MINUTES BEFORE CARVING. RELEASE LEGS FROM LEG CLAMP, OR SNIP STRING OR BAND OF SKIN. TO AVOID POSSIBLE BURNS, DO NOT REMOVE LEG CLAMP FROM THE HOT BIRD AFTER ROASTING. REMOVE STUFFING FROM TURKEY. CARVE AS DESIRED.
Holiday Order Information
Fall 2009
Major Market
FRESH
Availability By Brand and Size Note: Diestel, Samuels Ranch, and Shelton , and are Free Range Turkeys
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Butterball $1.79 lb. |
Diestel $2.69 lb. |
Foster Farms
$1.59 lb.
|
Samuels Ranch $1.79 lb. |
$2.69 lb. |
Zacky $1.59 lb. |
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10 – 16 LBS. |
10 – 12 LBS. |
10 – 16 LBS. |
10 – 12 LBS. |
10 – 12 LBS. |
10 – 16 LBS. |
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16 – 20 LBS. |
12 – 14 LBS. |
16 – 20 LBS. |
12 – 14 LBS. |
12 – 14 LBS. |
16 – 20 LBS. |
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14 – 16 LBS. |
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14 – 16 LBS. |
14 – 16 LBS. |
20 – 24 LBS. |
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16 – 18 LBS. |
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16 – 18 LBS. |
16 – 18 LBS. |
24 – 26 LBS. |
|
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18 – 20 LBS. |
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18 – 20 LBS. |
18 – 20 LBS. |
26 – 28 LBS. |
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20 – 22 LBS. |
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20 – 22 LBS. |
20 – 22 LBS. |
28 – 30 LBS. |
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22 – 24 LBS. |
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22 – 24 LBS. |
22 – 24 LBS. |
30+ LBS |
|
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24 – 26 LBS. |
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24 – 26 LBS. |
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26 – 28 LBS. |
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26 – 28 LBS. |
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28 – 30 LBS. |
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28 – 30 LBS. |
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30+ LBS. |
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30+ LBS. |
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How Much Meat Is Needed - 1 pound per person
Preparation -
Methods Of Cooking - Oven Roasted, Smoked, Barbequed, or Deep Fried
Cooking - Oven should be set to 325 degrees Fahrenheit. We HIGHLY RECOMMEND using a Meat Thermometer when cooking your
FRESH PRIME RIB
Availability By Grade And Cut
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USDA Choice Prime Ribs $8.99 lb. |
USDA Choice Prime Ribs Boneless $10.99 lb. |
USDA Prime Prime Ribs $11.99 lb. |
USDA Prime Prime Ribs Boneless $13.99 lb. |
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2 Ribs |
2 to 14 lbs, in 2 lb increments |
2 Ribs |
2 to 14 lbs, in 2 lb increments |
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3 Ribs |
3 Ribs |
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4 Ribs |
4 Ribs |
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5 Ribs |
5 Ribs |
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6 Ribs |
6 Ribs |
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7 Ribs |
7 Ribs |
How Much Meat Is Needed - Prime Rib Roast with Rib Attached – 2 persons per rib; Prime Rib Roast Boneless – 1 pound per person
Preparation - Prime Rib can be purchased and cooked boneless or with the ribs attached. Our butchers separate the meat from the ribs but then tie the ribs on for added flavor during cooking. Once cooked the ribs can then be quickly removed before carving. Prime Ribs are generally seasoned on the outside with spices ranging from simple salt and pepper to whatever the cook prefers. Some even encrust the Prime Rib with Kosher Salt.
Methods Of Cooking - Oven Roasted, Barbequed
Cooking - Oven should be set to 350 degrees Fahrenheit. We HIGHLY RECOMMEND using a Meat Thermometer when cooking your Prime Rib. Please follow the instructions and temperatures included with the thermometer. Don’t hesitate to ask us if you have any questions.
HAM
How Much Meat Is Needed - 1 pound per person
Preparation - Hams can generally be purchased by the whole or half, with or without the bone, and unsliced or spiral cut. Some cooks prefer to glaze their Ham where as others simply season the outside with whole cloves and/or sliced pineapple.
Methods Of Cooking - Oven Roasted, Smoked
Cooking - Oven should be set to 325 degrees Fahrenheit. We HIGHLY RECOMMEND using a Meat Thermometer when cooking your Ham. Please follow the instructions and temperatures included with the thermometer. Don’t hesitate to ask us if you have any questions.
PORK CROWN ROASTS
Pork Crown Roasts are priced at $6.99 lb., and are generally available from 12 to 24 ribs, in 2 rib increments. Requests for a larger size should be discussed with Renee Hallowell, Meat Manager. Pork Crown Roasts run about ¾ lbs. per rib. Customers should figure about 1 rib per person.
Service Deli Dinners --- Switching side orders and other notes
Customers are allowed to switch side orders only within the same dinner. The items that can be switched are as follows:
Roasted
Honey Glazed Ham Dinner: Scalloped Potatoes, Seasonal Garden Vegetables, Candied Yams
Prime Rib Dinner: Whole Baked Potatoes, Seasonal Garden Vegetables
Prime Ribs will be served HOT.
DINNERS BEING PICKED UP THANKSGIVING DAY MUST BE PICKED UP BY 12:00 NOON!
NO DINNER PICK UP ON CHRISTMAS DAY, THURSDAY, 12-25-2009!
PRICES AND AVAILABILITY SUBJECT TO CHANGE WITHOUT NOTICE!
Contact:
