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30% Off Wagyu Ribeye Steaks

posted on April 19th, 2017 by Lauren Murphy

Natural Non-GMO, Bone-In, Wagyu Ribeye Steak A delicious balance of savory taste and firm, yet naturally tender texture. Cut exclusively from the premium center of the ribeye and hand trimmed of all visible fat. Perfectly sized for easy preparation. Humanely raised and grass fed from New Zealand. April 19th - May 2nd Save 30% off lb (up to $7.20 lb). Ribeye Steak in Blue Cheese Onion Sauce Serves 2 Ingredients: 2 Wagyu Ribeye Steaks Salt, to taste Ground black pepper, to taste 1 cup heavy cream 6 tablespoons butter 1/2 cup blue cheese 1 yellow onion, sliced Directions: Season both sides of the steak with salt and pepper. Melt 2 tablespoons of butter in a skillet on medium-high heat. Place in a skillet and cook for 5-7 minutes per side, until steaks are medium well. Place remaining butter in a pan. Turn heat to high, once butter is melted, add onions and sauté 5-7 minutes, until onions have caramelized. Reduce pan to simmer, pour in… Read More

Big Time Tri‑Tip & Marinade

posted on March 22nd, 2017 by Rick Stidham

Our Butchers have been known to offer the best tri-tip in town. Incredibly tasty with the beefy flavor of sirloin, and a tenderness that simply melts in your mouth. Our Choice Natural Tri-Tip is the perfect cut for summertime grilling with its delicious flavor and ability to soak up the warmth of spices, rubs, and grilling smoke. Flavorful enough to stand on its own yet we gave our tri-tip a one-two punch with our own Big Time Steak & Tri-Tip Marinade! In our meat department is our signature marinated Big Time Tri-Tip! Marinated for 48 hours in our own premium, natural sauce, these tri-tips are full of smokey, sweet, and peppery flavor from first bite to last. Fully seasoned and ready to grill. Be prepared to fall in love! With a marinade this good, we also bottled it to go! You can also find our signature all natural, small-batch crafted Big Time Steak & Tri-Tip Marinade in our meat department for those who like to marinate at home. Our Big Time Tri-Tip is… Read More

Winter Citrus Margarita

posted on February 22nd, 2017 by Lauren Murphy

When you think of margaritas you might be reminded of summer. But with all the winter citrus fruits at their peak right now, it's a perfect excuse to make a fresh hand squeezed margarita. Feel free to adapt the recipe below and make it your own. The beauty of winter citrus is that they are all unique in flavor and are great to mix and match! Ingredients to make 4 mason jars: 3 limes 1 Cara Cara Pink Navel 1.5 Pink Grapefruits 1 Tangelo 1 Clementine 6 oz Tequila Sparkling water (optional to cut juice) Ice Salt for rim (optional) Instructions: Squeeze the juice from desired citrus into bowl Strain out pulp and seeds In a small pitcher mix citrus juice and tequila Add sparkling water to taste (If salting rim) Rub lime wedge along rim of glass and then dip glass in rimming salt Fill mason jars or margarita glasses with refreshing beverage Garnish with a bright slice of citrus Read More

How To: Perfectly Poach An Egg

posted on January 4th, 2017 by Lauren Murphy

Poached eggs are delicious and a staple on most brunch menus, but not as common at home because they appear to be hard to cook. This year is the year you learn how to perfectly poach an egg every time. Tips: Use the freshest eggs you can find. Fresh eggs have tighter whites and yolks which will help them keep their shape in the water. Use a fine mesh strainer instead of a slotted spoon. The strainer will remove any of the stringy egg whites that separate. Keep the eggs moving around in the water so that they cook evenly. Vinegar isn't necessary if you use fresh eggs. It helps, but can also affect the taste of your meal. Steps: Bring a few inches of water in your saucepan to a slow simmer, just where you can start to see bubbles appearing. As water is heating up, crack an egg into a bowl and transfer it to your strainer. Swirl the egg in your strainer until the excess egg whites come off and then lower it down to the simmering water. Gently shake the… Read More

Rethinking Caviar

posted on December 28th, 2016 by Lauren Murphy

Get creative with caviar! You can choose to serve caviar the traditional way, or you can buy caviar at different price points and have fun creating interesting appetizers to highlight the unique taste. Avocado & Caviar Toast Slice and toast bread of your choice. In a separate bowl lightly mash avocado slices, lemon, salt, and pepper. Spread avocado mixture on top of your toast evenly, but not too smooth. Finish with the caviar you enjoy most (or add a variety of for different colors and textures). Make these bite-size by using sliced baguettes instead. Philadelphia Potato Poppers Boil mini potatoes until soft. With a small spoon hollow out the middle of the potato and fill with a small scoop of cream cheese. Top with smoked salmon and caviar. Fruit & Nut Yogurt Dip Slice pears and apples and arrange them on a plate with various nuts. Add a small bowl of yogurt and top with caviar, but don't mix it together. Treat it like a dip and let your guests scoop into… Read More

Holiday Bourbon Cherries

posted on December 22nd, 2016 by Lauren Murphy

A jar of these cherries makes a wonderful holiday gift. They are a delicious addition to any festive cocktail and are wonderful served over a bowl of vanilla ice cream! 4 cups fresh Chilean cherries, left whole with stems intact one cinnamon stick per jar 1 1/2 -2 cups Bourbon ½ cup genuine maple syrup Zest of one orange, peeled into long, curling strips Tightly pack your little gift jars with cherries and a cinnamon stick. Set aside. In a medium saucepan, combine bourbon, maple syrup and zest of one orange. Bring to a simmer and stir to integrate the ingredients. Pour hot bourbon mixture into each jar fully submerging the cherries. (If you find yourself in need of a little extra liquid, heat a little extra bourbon to top it off.) Cover each jar and keep it on the counter for 24 hours at room temp allowing the cherries to cure. Transfer jars to the refrigerator until use. The flavors will only deepen over time. Keep refrigerated and use within 1 month Read More

Let’s Bake!

posted on December 19th, 2016 by Lauren Murphy

As a parent, around the holidays when the weather has finally cooled off and my family is all at home… there are 3 words that I love to hear the most; “let's bake cookies”. So for all of the dads that love hearing those 4 magic words, we here at Bristol Farms have discounted everything that you need to help fill your home with the warmth of the holidays. Along with our best Gingerbread recipe from head baker Christophe Moreau. Wilton’s Decorating: 25% off C&H 1 Pound Sugar: $0.99 King Arthur 5# Unbleached Flour: $3.99 Plantain Blackstrap Molasses: $3.99 Nordic Ware Baking Pans and Sheets: 25% off Gingerbread Cookies Ingredients Cookies: 3 cups all-purpose flour 1 teaspoon baking soda 3/4 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature 1/4 cup vegetable oil, at room temperature 1/2 cup packed light brown… Read More

Thanksgiving Turkey Recipes

posted on November 23rd, 2016 by Lauren Murphy

Bristol Farms offers fresh uncooked turkeys or cooked turkeys for Thanksgiving ordering. If you choose to go with a fresh turkey this year, here are a few cooking tips and recipes to help make your Thanksgiving easier and tastier! Turkey Cooking Tips: Set your oven to 325°F. We recommend using a meat thermometer. Be sure the thermometer is inserted into the thickest part of the breast, not touching the bone. Cook to an internal temperature of 180° F. Approximate Cooking Times: Stuffed Turkey 8-12 lbs: 3 - 4 hours 12-16 lbs: 4 - 5 hours 16-20 lbs: 5 - 5 1/2 hours 20-24 lbs: 5 1/2 - 6 hours Unstuffed Turkey 8-12 lbs: 2 1/2 - 3 1/2 hours 12-16 lbs: 3 1/2 - 4 1/2 hours 16-20 lbs: 4 1/2 - 5 hours 20-24 lbs: 5 - 5 1/2 hours Recipes: Holiday Turkey Brine Ingredients: - 1 package Bristol Farms Dry Brine Mix (available during the holidays) - 1 quart water - 1 box of 2 bags Reynolds Turkey Roasting Bags - 1 16-24lb Turkey (thawed) - 1 gallon Apple Cider… Read More

Just One More Family Meal Shared

posted on September 16th, 2016 by Nicole Vuletich

With an aim to inspire families to eat at home together more often, we are proud to support in the celebration of National Family Meals Month™ for the month of September. Through the program, we encourage families to slow down, join together, and share just one more delicious meal per week. We know how busy life can be, so we're happy to help by highlighting some super simple, healthy meal solutions with items found in store to help make that happen. Did you know that numerous studies underscore the long-term health, academic, and societal benefits of consistently eating together as a family? Home-cooked meals nourish the spirit, brain, and health of all family members. Not to mention, people who frequently cook at home eat fewer, healthier calories. Additionally, regular family meals are linked to the kinds of outcomes that we all want for our children: higher grades and self-esteem, healthier eating habits, and less risky behavior. Don't fret about the time it takes to… Read More

Great Grapes! A Sweet Recipe for Labor Day

posted on August 30th, 2016 by John Savidan

It’s always a great time to gather family and friends together, and for your Labor Day celebrations consider a new dish with a secret ingredient:  grapes from California.  Fresh grapes are refreshing on their own, of course – pretty much anytime, anywhere.  But they are a versatile ingredient too.  Here's one of our favorite recipes incorporating sweet grapes. Give it a try at your holiday soiree and then bask in the compliments. Shrimp Orzo and Grape Salad When it’s too hot to cook, toss up this filling summer salad of orzo, grapes, and shrimp with a mustard-dill dressing for dinner or as a side. Ingredients: 2 cups cooked, drained orzo pasta 2 cups California seedless grapes 8 ounces small cooked peeled shrimp 1 cup cucumbers, seeded, diced 1/4 cup green pepper, diced 1/2 teaspoon each salt and dried dill weed 1/8 teaspoon ground pepper Mustard-Dill Dressing 1/4 cup white wine vinegar 1 tablespoon each olive oil, dijon-style mustard and… Read More

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