Sunday, April 25, 2010

Sunland Foods Specials

Sizzler Savings $250 off a Case of Steak, Chicken, or Seafood

Steak Case

4 - 15oz.T-Bone Steak

10 - 5oz.Bacon - Wrapped Filet of Sirloin Steak

6 -10 oz. Dinner N.Y. Strips Steak

6 -10 oz.Center Cut Rib Eye Steak

10 -6 oz.Peppercorn/Mesquite Filet of Sirloin Steak

18 - 1/3lb Chopped Sirloin

Chicken Case

8-12- Mesquite Chicken

8-12- Southwestern Chicken

8-12- Plain Breast Chicken

8-12- Lemon Pepper Chicken

8-12- Italian Breast Chicken

40- Chicken Tenders

Seafood Case

10/12 Lobster Tails

90/110 Peeled and Deveined Shrimp

9/11 Flounder Fillets

50/60 Cocktail Shrimp

9/11 Catfish Fillets

9/11 Snapper / Tilapia

Call 954-295-8160 for your Free in home Preview or stop by and see us and mention Sizzler Savings.

Brand Names: Sysco™ • American Gold Label™ • Blue Ribbon Foods™

We Accept the Following: Cash • Check • Visa • Master Card • Discover • Amex • EBT

Accepting Food Stamps - Please Make All Checks Payable to Sunland Foods

Serving: Pompano Beach • Fort Lauderdale • Miami • Key West • Fort Pierce • Saint Lucie • Melbourne •

Cocoa Beach • Palm Beach • Naples • Fort Myers • Orlando • Tampa• Bell • Palm Bay • Rockledge • Umatilla

Cooking tips

Cooking tips

Cooking Tips

Grilling Steak
Prpeare grill with 2/3 of the coals on one side of pit, 1/3 on other. This will allow you to sear steaks to
lock in juices on the higher heat and then cook on the lower heat.
Baste steaks with oil several times throughout the cooking process. Salt steaks after cooking
(salt in marinade is O.K.) Seasoning steaks before cooking tends to dry out the meat while cooking.
Use tongs or spatula rather then a grilling fork to turn steaks. Serve immediately. Steaks are juciest
and most tender right off the grill.

Charcoal Grill / Pre Heat Broiler at 375
MEDIUM RARE 4-5 minutes per side
MEDIUM 5-6 minutes per side
WELL DONE 7 + minutes per side
Steaks from the Big & Thick Pack will take
approximately 2-3 minutes longer to cook.

Cook thoroughly but be careful not to overcook because pork and chicken dries out and becomes
tough if overcooked.Salt meat after cooking. Like beef, seasoning with salt before cooking will dry
out pork and chicken(salt in marinades is O.K)
All pork products should be cooked thoroughly!

Boneless Chicken Breast - Bake at 375 for 20 minutes
Chicken Tenders - Bake at 425 for 16-20 minutes
Cordon Bleu - Bake at 375 for 25 minutes

Boil crabs and lobsters: from frozen for 5-7 minutes.
Season water with Zataran's crab boil.

Scallops: Bake 2-3 minutes, basting occasionally, Turn over and cook an additional 2-3 minutes
until done.

Shrimp: Thread shrimp on skewers alternating with vegetables. Cook 3 minutes, basting with oil
occasionally. Turn over and cook an additional 3 minutes. Season and serve.

Fish: Bake in a preheated oven at 450F. Cook for 10 minutes per inch of thickness.
Shirmp - Cook until firm & opaque or fry until golden brown.
Lobster & Crab - Boil approximately 5-7 minutes.
Haddock, Tilapia & Catfish - Fry until golden brown.

Free Delivery Service
Special bulk Discounts
Military & Senior Discounts
Price matching Guarantee
Satisfaction Guarantee
Free Freezer ask for details

Saturday, April 24, 2010

Wednesday, April 21, 2010

Chargrilled T-bone Steak With Chimi Churri Sauce recipes


* Two 11/2lb (t-bone or porterhouse steaks, 1in thick
* 1 tbsp olive oil
* 1 tsp black pepper
* salt
* 1 recipe chimi churri sauce (see recipe below)
* Drizzle steaks with oil. Sprinkle with pepper. Grill according to instructions below. Sprinkle with salt. Leave to rest for 5 minutes. To serve, cut around the bone to release the meat. Cut the meat across into 1/4in slices. Serve hot with chimi churri sauce.
* Outdoor on the barbecue
* Grill over hot coals for 6 minutes per side for rare, 8 minutes per side for medium rare, 12 minutes per side for well done.
* Indoor
* Preheat a ridged cast iron grill pan over high heat. Cook for 6 minutes per side for rare, 8 minutes per side for medium rare, 12 minutes per side for well done.
* Makes 4 servings.


1. Chimi Churri
2. 2 handfuls flat-leaf parsley leaves
3. 4 scallions, chopped
4. 8 garlic cloves, crushed
5. 1 tsp dried oregano
6. 1/2 tsp red pepper flakes
7. 1/4 cup red wine vinegar
8. 1/2 cup canola oil
9. salt, black pepper
10. Place parsley, scallions, garlic, oregano, red pepper flakes, vinegar and oil in a food processor or blender; pulse until well blended but still retaining some texture. Add salt and pepper to taste. Cover and let stand for 30 minutes at room temperature to allow flavours to blend. Serve chilled or at room temperature.
11. Think ahead
12. Make salsa up to 3 days in advance, but add the vinegar just 2 hours before serving.
13. Makes 3/4 cup

Steak specials

Sunland Foods Steak Specials

Wednesday, April 7, 2010



Free Preview and delivery to all Electronic Benifit Transfer customers. Call 954-295-8160 for your free preview.