Publix - Why I enjoy Shopping There

For a number of reasons, I really enjoy shopping at my local Publix - over Walmart, Winn-Dixie, Target, and Fresh Market. If Whole Foods and Trader Joe's were closer, I would buy some things at those stores, but would still do the bulk of my shopping at my neighborhood Publix. There are a few things I do not buy at Publix - wine and baguettes.

For starters, I really like the employees. They seem much more customer-focused than those at any other supermarket chain. Almost all are friendly and helpful. There are some I especially like because they recognize me and really go out of their way to be helpful - Janet in the Deli Department, Bill in the Meat Department, and Thomas who packs groceries. One cashier I've gotten to know in the past few months is Sherri. She is both superb at her work and very customer-focused. I look forward to seeing them. I have learned a lot from Janet, Bill, and  Sherri. There are others I like as well, including Larry, Buck, and Marla.

I have also been very impressed with the attitudes and work ethics of the young Publix employees, many of whom are high school students.

I think that one of the key reasons for the great employee attitudes is that Publix is employee-owned. The only ones who can buy stock are Publix employees. Among their benefits are semiannual dividends. Consequently, they are very motivated to ensure Publix success.

I like the selection and store layout much better than those of competitors.

I love the Buy-One-Get-One-Free (BOGO) offers at Publix; for example, "I Can't Believe It's Not Butter," which we use a lot. The 15 oz. size sells for about $3.69 at Publix and $2.88 at Walmart. We always buy it at the BOGO price of two for $3.69. (It would be even less expensive to buy the Walmart 45 oz. size for $6.28, but that would not work well in our refrigerator.) I estimate (from my database) that I've purchased about 150 BOGO items in 2014 and saved about $650 over Publix normal prices for those items.

I also buy the Publix store brands of some items, like peanut butter and antacid calcium supplements (Tums equivalents).

Publix is very good at accepting competitor coupons if the competitor is within a reasonable distance of the Publix in question. (Each store posts a list of those they accept.) I used many, many Winn-Dixie $5 off $30 coupons and a few similar Target and Fresh Market coupons during the past year.

(When it comes to coupons, I can't begin to match my incredibly skilled sister, who seems to be able to buy $1 million worth of groceries for 15 cents at Publix:) )

I often take advantage of the Publix sales on gasoline gift cards and Master Card/Visa gift cards. These sales normally offer $10 off a $50 card with the purchase of $50 in groceries. With the credit card gift cards, there is a $4.85 activation fee, so that reduces the savings to $5.15 - but that is the equivalent of getting $5.15 in cash for free. The savings on the gas cards equates to 20% per gallon. The savings are even better when you consider the pre-income tax savings. For example, if your top income is in the 15% bracket, you would have to earn about $11.75 to spend $10. If your top income is in the 25% bracket, you would have to earn about $13.33.

Publix has a very friendly return policy. On the rare occasions I have had to return an item, the process has been smooth, friendly, and fast.

Like some other merchants, Publix will give you an item for free if the employees or the customer discover it has been mismarked. On one occasion, I was looking for four packages of chicken breasts that were supposed to be on sale. When I could not find the sale-priced chicken breasts, I asked. Bill discovered that the chicken breasts had been incorrectly marked. I was given the packages for free. (I did not have to ask.)

Publix is terrific at resizing and repackaging Publix brand items to meet customer needs. For example, if I only need two Italian sausages for a dish I'm cooking, but the packages all have four or more sausages, the butchers will readily repackage two for me.

I also have a soft spot in my heart for Publix because I learned the basics of cooking at their Apron's cooking school at the store at University and Tuttle.

Wine is one item I rarely purchase at Publix because their prices are usually significantly higher than those at Total Wine or Norman's. For example, I have seen Antinori's Peppoli for $24.99 at Publix and $19.99 at Norman's. Another example is Villa Antinori, which sells for $19.99 at Publix, $15.99 at Norman's, and as low as $13.67 at Total Wine with a $10 off $50 coupon. If I am looking for special wines, I will go a bit farther afield to Michael's Wine Cellar (Michael Klauber is terrific.).

Whenever I need baguettes for something like crostini appetizers for an Italian dinner, I always buy the baguettes at Fresh Market. They are far superior to the Publix version. (However, the Publix key lime pies are terrific.)

I do like to buy produce at Detwiler's Farm Market or Yoder's Marketplace, but they are not close enough to home to do regular shopping there.

I also like some of the Fresh Market ready-to-heat items like Quiche Lorraine.

The only way I wish Publix would emulate Walmart is to reach an agreement with the Coalition of Immokalee Workers to pay one cent more per pound for tomatoes to help the farm workers receive reasonable pay for their backbreaking work.  Until then, I am motivated to buy my tomatoes elsewhere.

Green Beans with Bread Crumbs and Parmesan

This easy green bean recipe from allrecipes.com (http://allrecipes.com/recipe/green-beans-with-bread-crumbs/) produces nice, but unexciting results. It is good enough to keep in my inventory and reuse.

The recipe serves four and takes a total of 25 minutes.

Ingredients
- 1 lb fresh green beans, washed and trimmed
- 1/2 cup water
- 1/4 cup Italian-style seasoned bread crumbs
- 1/4 cup olive oil
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 cup grated Parmesan cheese

Directions
Combine green beans and water in a medium pot. Cover, and bring to a boil. Reduce heat to medium, and let beans cook for 10 minutes or until tender. (If the heat is not reduced enough, the water could boil away.) Drain well.

Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano, and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Pork Chops with Maple Bacon Onion Jam - Yum

First of all - Happy New Year!

Last night, I decided to try a variant of the "Terrific Pork Chop Recipe" that I had found on YouTube and posted about 15 months ago (http://www.youtube.com/watch?v=mAjlfkzr2sg). I have used that recipe over and over because it consistently produces such great results.

This time, I made a couple of changes that produced a very tasty dish (and also saved some onion chopping).

Part way through the cooking process, I spooned onto each pork chop a couple of spoons full of Stonewall Kitchen's Maple Bacon Onion Jam. (I had originally purchased this jam to put on Tuscan pecorino cheese and toasted baguette - a delicious appetizer.)

Below is the jam version of the recipe:

Ingredients

- Two - four pork loin chops 
- Several sprigs of fresh rosemary (or some dried rosemary)
- As many cloves of garlic as you'd like, chopped coarsely. I use four large cloves
- Two soup spoons (or more) of Stonewall Kitchen's Maple Bacon Onion jam for each pork chop
- salt and pepper to taste

Directions

- Preheat the oven to 350 degrees.
- Put a couple of tablespoons of olive oil in an oven-safe skillet.
- Heat the olive oil over medium high heat.
- Put the pork chops and rosemary into the skillet and cook the chops for 3-4 minutes on one side.
- Turn the chops with tongs, not a fork.
- Add the garlic, and put a couple of spoons full of jam on top of each pork chop.
- Cook for another 3-4 minutes.
- Put the skillet in the oven and cook for 4-5 minutes.
- Remove the skillet from the oven, using oven-safe gloves or other protection to hold the skillet.
- Remove the pork chops from the skillet  and let them rest for 4-5 minutes. Serve.

The Capital Grille at UTC - Outstanding Meals

My wife and I have enjoyed three terrific dinners at The Capital Grille restaurant at the new University Town Center Mall near Lakewood Ranch, FL (https://www.thecapitalgrille.com/locations/fl/sarasota/8056) 

In addition to the excellent food, nice atmosphere, and good service, the tables were spaced farther apart than at most restaurants. This was particularly helpful in accommodating my wife's wheelchair, and in reducing the noise from nearby tables.

A. The First Dinner

My wife chose as her entrée the sliced filet mignon with cipollini onions and wild mushrooms for $45. Her side was the parmesan truffle fries for $11. The steak was perfectly cooked and tender. The fries were fantastic. When we took the leftover fries home and reheated them in the toaster oven the next evening, they were even better!

My entrée was the dry-aged steak au poivre with courvoisier sauce for $46, and my side was roasted wild mushrooms for $12. The steak was fantastic, and the mushrooms were good.

Our wine was a Spanish red - a 2012 La Vilella Alta Black Slate, a Priorat from Bodegas Mas Alta, for $55. It is a blend of 60% Grenache, 35% Carignan, and 5% Cabernet Sauvignon. It is a creation of Michelle Tardieu, Philippe Cambie, and Eric Solomon. It was very nice. 

B. The Second Meal 

That meal involved trying their incredible hamburgers. They're expensive, but fantastic.

C. The Third Meal

The most recent meal was last night, when we celebrated a special occasion. My wife and I had the same entrée - seared tenderloin steak with butter-poached Maine lobster tails for $51. The tails were about from Maine and were about 3 oz. each. There were two modest-size pieces of tenderloin. Both the steak and the lobster were cooked to perfection and were delicious.

My wife chose the Parmesan truffle fries as a side for $11. This is a large dish and easily serves two. They also offer smaller servings. We've had them each time we were there, and love them.

I had a cup of lobster bisque mixed with sherry for $12. Unlike most lobster bisque, this one had very, very large chunks of lobster. It was fantastic.

For dessert, my wife had the flourless chocolate cake. It was a gift for our special occasion. I had the apple cobbler with caramel ice cream for $10. It was incredible.

Our wine was a bottle of Castello Banfi Toscana which was a mix of Brunello Sangiovese, Cabernet Sauvignon, Merlot, and Syrah. It was wonderful and cost $83.

Our server, Patrick, was exceptional.

Interestingly, the wine list was on a tablet, and included a section of 90+ wines. The tablet allows the display of more information about individual wines. 

A nice service of Capital Grille is that they will let you email tasting notes to yourself.

When I mentioned my interest in wines to our server, he brought the sommelier to our table. We had a very nice chat with him. He mentioned that the Capital Grille chain's management allows him some freedom in wine selection. 

The restaurant offers private wine lockers to lease at $350 per year. When leasing the locker, you have to buy one case of any of the many wines on the Capital Grille wine list. The locker owner can then stock the locker with any wines, and the normal $25 corkage fees are waived. Locker owners are invited to special tastings and other events.

Super Easy & Delicious Glazed Carrot Recipe

I love this really easy maple and brown sugar glazed carrot recipe from http:www.thecountrycook.net/2011/10/maple-glazed-carrots.html. (I only used 1/2 lb of carrots, but made no other changes.) 

Ingredients
- 3 Tbsp butter
- 3 Tbsp brown sugar, packed (dark or light)
- 1 Tbsp maple syrup
- 1 lb baby carrots (or whole carrots chopped into chunks)

Directions
In a medium skillet, heat the butter, sugar, and maple syrup over medium heat, stirring until smooth and the butter is melted.

Add the carrots and toss to coat.

Cover and reduce the heat to low.

Simmer for 15 to 20 minutes, or until the carrots are tender and glazed.

Grilled Zucchini - Tasty, Fast, & Easy

It doesn't get much easier than this to produce a fast and tasty side dish. I found this wonderful zucchini recipe at all recipes.com (http://allrecipes.com/recipe/easy-grilled-zucchini/). It is also very easy to scale up or down.

Ingredients
- 1 tbsp olive oil
- 3 zucchini (or as many as you want), sliced 1/4" lengthwise. Cut off the ends first, but no need to peel.
- 1 tbsp of grill seasoning (or any seasoning you like - I used a French sea salt mixed with Herbes de Provence, Lavander, and Cornflower (Beluet) from Les Délices d'Ophelie)

Directions
1. Preheat grill for medium heat and lightly oil the grill.

2. Drizzle zucchini slices on both sides with olive oil & season with grill seasoning.

3. Grill zucchinis on preheated grill until tender - 3 to 4 minutes per side.

Eye of Round Roast - Incredibly Easy & Very Tasty

Motivated by a sale at Publix, I decided to try my hand at cooking an eye of round roast steak. I had no idea how easy this would be. With a very short Internet search, I found a terrific recipe at allrecipes.com (http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/). It had 1,615 reviews, of which 1,181 gave it 5 stars and 225 gave it four stars. I can see why. The recipe easily transforms a normally tough piece of meat into a very tasty dish, with very little effort.

It is important to allow a total of about 3 hours in the oven before serving.

Ingredients
1. A 3-pound eye of round roast. You can actually use any size roast, and adjust the roasting time - 7 minutes per pound. I used a 2 & 1/4 pound roast and cooked it for 17 minutes (+ the 2.5 hours resting time in the oven as described below). It turn out medium inside.
2. Salt, pepper, and spices to taste - I used Montreal steak seasoning.

Directions
1. Preheat the oven to 500 degrees F. Season the roast with salt and pepper (and whatever other spices you'd like), and place in a roasting pan or baking dish. Do not cover or add water.

2. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F. Roast for 21 minutes (7 minutes per pound). Then turn off the oven and let the roast sit in the hot oven for 2 and 1/2 hours. Turn off the cooking, but do not open the oven at all during this time.

3. Remove the roast from the oven. The internal temperature should have reached at least 145 degrees F. Carve into thin slices to serve.