CHEF'S SPECIALS

(continued from page 49)

Place in seasoned oil mixture. Place
in roasting pan and cook at 350 de-
grees until brown.

Floreen Halpern,
Amaryllis, Birmingham
RICE AND LENTIL SALAD
1 1/2 cups white rice
1/2 cup lentils
1/2 cup wild rice
1/4 cup toasted pecans, chopped
coarsely
1/4 cup dried cherries
2 T dried apricots, chopped
coarsely
1 large carrot, grated
3 T scallions, sliced
1/4 cup chopped fresh parsley
Vinaigrette:
3 T balsamic vinegar
3/4 cup olive oil
1 T sugar
1/2-1 t. cayenne
1 t salt

batter in bowl and dip whole wheat
bread in batter. Do not allow it to get
soggy. Spray Pam in teflon skillet
and fry bread on medium heat both
sides until lightly brown. Top with
peach jam or maple syrup. Makes
about eight slices.

SAUTEED FILLETS OF
FRESH LAKE PERCH
(4 servings)
2 lbs. fresh lake perch, skinned
Milk for soaking of perch
Seasoned flour.
2 cups flour
2 Tbsp paprika
1 tsp white pepper
1 Tbsp Salt

In a large flat skillet heat some
drawn butter at a medium-high heat
setting (margarine or corn oil may
be used). Use enough butter in the
pan so that the perch sits half im-
mersed but not covered by the but-
ter. Place the perch in the milk.
Whisk all ingredients together.
Cook rice and lentils according to Remove then dredge in the seasoned
flour. Shake off excess flour and plane
package directions. Add vinaigrette
while still warm. When rice is at room in preheated pan. Cook until brown
on one side and turn over to brown
temperature, add all ingredients ex-
on
the other. Remove and place the
cept parsley. Refrigerate. Taste mix-
perch on paper toweling. Place on
ture. Add a splash more of vinegar if
serving dish, sprinkle with sliced al-
you like. Shortly before serving, add
monds
if desired and served with
parsley. Before placing in serving
lemon
wedge
and tartar sauce.
bowl, put in some beautiful leaves
Serve
with
boiled redskin pota-
such as red romaine or turnip greens.
toes
and
your
favorite green veg-
Serves 8-10.
etable.

FRUIT SAUCE
1 cup yogurt, low or non-fat
2 T sour cream, for smoothness
(optional)
1 T honey
2 T light brown sugar, lightly
packed
1 T fresh lime juice
1 t grated lime (grate lime first,
then squeeze juice)

Mix all ingredients together.
Serve alongside fresh fruits and
berries.

Chef Dennis Lindinger,
Kingsley Inn, Bloomfield Hills
GEORGIA PEACH
FRENCH TOAST
3 peaches peeled, pitted
and sliced

28100 Franklin Road, Southfield, Michigan 48034

4
egg whites
1 tsp vanilla
1 Tbsp spoon sugar

50 • SUMMER 1994 • STYLE

Puree all ingredients in food
processor or blender until fluffy. Pour

Peter Loren,
Opus One, Detroit
WEST INDIES CHICKEN SALAD
WITH PEANUT/SOY DRESSING
2 chicken breasts, 6 to 8 oz.
To taste salt and pepper
1 Tbsp clarified butter or corn oil
5-6 bitter greens, torn medium

Dressing
1/4 cup peanut butter
1/2 cup water
3 Tbsp sesame oil
2 Tbsp vegetable oil
1 Tsp hoisin sauce
1 Tbsp brown sugar
2 Tsp cajun seasonings
2-4 egg wrapper skins
1/2 cup vegetable or
corn oil

Saute chicken breasts in
hot butter or oil until done. Sea-
son. Set aside to cool. Mix all in-
gredients for dressing. Toss
greens in dressing amount sufficient
enough to coat all greens. Portion
greens on plate. Cut chicken into
long strips and arrange over greens,
fry egg wrapper skins in hot oil until
crisp. Use as garnishment like crou-
tons.