Benefits of becoming a Preferred Customer:

Weekly Specials: We will email you our weekly specials every Wednesday.  Now you can view them on both your computer and mobile device without having to go to our website.

Event Notifications: Be the first to know of the upcoming events that Joseph’s Classic Market will be hosting or participating in. Whether it’s wine tasting or cooking demonstrations, you’ll be the first in the know!

Special Promotions: We always strive to give our customer the best quality products at the lowest prices.  As a Preferred Customer, we will update you on our special promotions directly.  For real time updates on all of the latest specials you can also LIKE our Facebook page or FOLLOW our Twitter account.

Joseph’s Classic Market is proud to offer the freshest Stone Crab Claws in all sizes. Please call for the prices.

2lb. Flank Steak
3lb. Pork Spare Ribs
1 Cheese & Parsley Ring Sausage
4 (8oz.) certified Angus Burgers
2 whole Chicken Cut-Up
1lb. Beef Franks

All Just $49.00!

x4 8 oz. Ribeye Steaks
x8 8 oz. Handmade Sirloin Burgers
4 lbs. Lean Ground Sirloin
4 lbs. Homemade Italian Sausage
4 lbs. Boneless Center Cut Pork Chops
4 lbs. Thin Sliced Chicken Cutlets
4 lbs. All Natural Bone-in Chicken Breast
2 lbs. All Beef Franks

All for just $99.99

Prep Time: 10 min | Cook Time: 20 min | Serves: 4-6 servings

Ingredients

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 pound medium shrimp, peeled, and de-veined
• 4 cloves garlic, minced
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 (15-ounce) can whole tomatoes, drained, roughly chopped
• 1/2 cup chopped fresh basil leaves
• 1/2 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 1 cup white wine
• 1/3 cup clam juice
• 3/4 cup heavy whipping cream
• 1/2 cup grated Parmesan

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside. In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.

Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper. Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.

Prep Time: 12 min | Cook Time: 30 min Serves: 4 servings

Ingredients

Steaks:

• Vegetable oil cooking spray
• 2 (8-ounce) Certified Angus Beef Filet Mignon steaks
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil

Gravy:

• 2 tablespoons olive oil
• 2 large or 4 small shallots, minced
• 2 cups (about 5 ounces) assorted mushrooms, such as cremini, shiitake and button, coarsely chopped
• Kosher salt and freshly ground black pepper
• 1/2 cup dry Marsala wine
• 1 1/2 cups low-sodium beef broth
• 1 1/2 tablespoons chopped fresh rosemary leaves
• 1 1/2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, at room temperature

Directions

Steak: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Set aside. Season the steaks with salt and pepper, to taste. In a large skillet, heat the oil over medium-high heat. Add the steaks and brown on all sides, about 4 minutes. Transfer to the prepared baking sheet and bake for 10 minutes for medium-rare doneness. Let the steaks rest for 5 minutes on a cutting board.

Gravy: In the same skillet used for the steak, heat 2 tablespoons of oil over medium-high heat. Add the shallots and mushrooms and season with salt and pepper, to taste. Cook until the shallots are soft, about 5 minutes. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 2 minutes. Stir in the beef broth and rosemary. Whisk in the flour until smooth. Bring the mixture to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until half of the liquid has evaporated and the sauce has thickened slightly, about 10 minutes. Remove the pan from the heat and stir in the butter until smooth. Season with salt and pepper, to taste. Cutting across the grain, slice the steak into 1/4-inch thick slices and arrange on a platter. Pour the sauce into a serving bowl and serve alongside the meat.

• Live Maine Lobster
• Clams
• Mussels
• Steamers
• Shrimp
• Corn on the Cob
• Red Potatoes

All for $79.95