2442 ORCHARD LAKE RD. • LOADING DOCK
SYLVAN LAKE, MI • 683-5458
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* NTN Inter-Active T.V. - National Trivia
* Free Pool With Lunch - Mon. thru Sat.
New
Extented
Hours
4
Half-Price Pool - Until 8 P.M. Everyday
* Two 10-Foot TV's * Ten Pool Tables
* Four Dart Lanes
* Great Ribs, Burgers, Chicken, Steak, Pasta ...
AND NOW PIZZA!
* Area's Largest Selection of Imported Beer
MONDAY - SATURDAY
ANY DAY
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FREE EXPRESS
LUNCH
PIZZA &
FREE
DINNER
When You Purchase Another
Lunch Of Equal Or Greater Value.
UP TO A $5.00 VALUE
11:00 AM TILL 4:00 PM MON. - SAT.
PITCHER OF POP OR
DOMESTIC BEER
$795
When You Purchase Another
Dinner Of Equal Or Greater Value.
UP TO A $7.00 VALUE
4:00 P.M. TIL 1:00 A.M. MON.-THURS.
One coupon per customer. Expires 6/30/93
Cannot combine with other coupons.
Expires 6/30/93
One coupon per customer. Expires 6/30/93
JN THE LODGE at Orchard Lake
JN THE LODGE at Or hard Lake
JN THE LODGE at Orchard Lake
Please base gratilitiy on original check amount.
Please base gratuitiy on original check amount.
Please base gratuitiy on original check amount.
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4068 W. MAPLE • JUST EAST' OF TELEGRAPH • BLOOMFIELD HILLS
14 • SUMMER 1993 • STYLE
Marinade Magic
These five stare-fire
-winners for die grillin g
season pack a lively
punch of flavor.
By Marlene Sorosky
n c e
upon a
time in
America,
barbecu-
ing was
hot. Then, we discovered that
wood chips and glowing coals can
enhance more than just hot dogs,
hamburgers and chicken; and we
changed the name to grilling. In
the process, those thick tomato-
based barbecue sauces made way
for lighter, livelier marinades that
pack a powerful punch of flavor.
Marinades usually consist of
three components: An acidic liq-
uid such as wine, vinegar, soy
sauce or citrus juice to tenderize
the food; seasonings such as
spices or herbs to flavor it and oil
to keep it moist and help the fla-
vors penetrate. The recipes below
are sure-fire winners for summer
entertaining. Keep the following
tips in mind for all your marinat-
ing and grilling:
• To save dirty dishes, use a
heavy zippered plastic bag for mar-
inating. In many recipes, the in-
gredients can be combined right
in the bag.
• Marinate foods in the refrig-
erator, not at room temperature.
• Marinating times vary with
different types of food. If you over-
marinate, the texture of meats and
fish can break down and become
mushy. Tougher cuts of meat like
chuck roasts can marinate for sev-
eral days because the acid ten-
derizes them. Fish steaks
however, should not be marinat-
ed for over 6 hours and fish fillets
even less time.
• Pierce meats or chicken with
a fork before placing in a marinade
to allow more flavors to penetrate.
• Basting foods during grilling
increases the flavor. Reserve a por-
tion of the marinade to use for
basting. But discard any marinade
that comes in contact with raw
food; it may contain microorgan-
isms that can cause food poison-
ing.
Chicken Plum Bro-
chettes With Plum
Marinade
(serves four)
Plum Marinade (see below)
16 fresh baby carrots, peeled
and trimmed
32 frozen whole baby onions,
thawed (about 8 ounces)
1 pound boneless, skinless
chicken breasts, cut into 1-inch
cubes
16 large snow peas (about 4 to
5 ounces), stem and string re-
moved
2 fresh large plums, pitted and
quartered
8 skewers
Plum Marinade
2 garlic cloves, peeled
1 (16 ounce) can plums, drained
and pitted
6 tablespoons golden brown
sugar, packed
5 tablespoons soy sauce
5 tablespoons white vinegar
1 1/2 teaspoons powdered gin-
ger
To make marinade: Mince
garlic in food processor fitted with
metal blade. Add plums, brown
sugar, soy sauce, vinegar and gin-
ger; process until pureed.
To cook vegetables: Place car-
rots and onions in a microwave-
safe pie plate with 1/4 cup water.
Cover with vented plastic wrap
and microwave on High (100 per-
cent) for 3 to 5 minutes or until
barely tender. Add snow peas and
microwave 2 to 3 more minutes or
until soft enough to bend. Cool
and drain off excess water. Re-
move snow peas and refiigerate.
To marinate: Add chicken to
carrots and onions. Pour in 1 cup
marinade and toss well; reserve
remaining marinade for sauce. Re-
frigerate for 4 hours or overnight,
turning once or twice.
To assemble Wrap 1 snow pea
around two baby onions and place
on skewer. Then alternate 3 or 4
chicken cubes, 2 plum quarters,