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DIPS
Honunus Tahini
SALADS
Taboule
Stuffed Grape
Leaves
Loubieh
Baba Ghannouj
Musakaa
OASIS
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MEDITERRANEAN
ASK
ABOUT
OUR
BANQUET
CATERING
CALL
313-998-1927
CUISINE
FOR A LISTING
OF STORES
OUTSIDE
THE
METRO AREA
111.1141
Look for your favorite Mediterranean foods
certified kosher by the
internationally known symbol
AVAILABLE AT THESE FINE STORES:
WESTBORN FRUIT MARKETS VIC'S QUALITY FRUIT MARKET SHOPPING CENTER MARKET
•Southfield Road in Beverly Hills
•Woodward Ave. in Berkley,
LOCATIONS
•Michigan Ave. in Dearborn
•On Orchard Lake Road in
BETTY'S GROCERY STORE
West Bloomfield,
•Woodward Ave.
FOOD EMPORIUM
•12 Mile Road & Coolidge in Berkley,
• On Greenfield Road in Southfield
in Birmingham
VITAL FOODS
GOOD FOOD COMPANY
•Orchard Lake Road &
Maple West Bloomfield
UNIQUE KOSHER
•Greenfield Road in Southfield
HOLLYWOOD MARKET
•North Main Street
in Royal Oak
NATURAL ALTERNATIVE
HEALTH FOOD
•Haggerty and 14 Mile
•On Livemois in Troy,
•Ford Road in Canton
THE FOLLOWING
MEIER LOCATIONS
•Fourteen Mile and Coolidge,
•Maple and Haggerty
•8 Mile and Haggerty
AMERICAN BULK FOOD
STORES
•Orchard Lake Road
in West Bloomfield,
•Michigan Ave. in Dearborn
HARVARD ROW
KOSHER MEATS
•West 14 Mile at Haggerty,
•North Center Road in Northville
FRESH CHOICE MARKET
•Livonia
NINO SALVAGGIO'S
INT'L MARKETPLACE
•Middlebelt Road
in Farmington Hills
BABYLON ETHNIC FOOD
•Maple and Orchard Lake Road
West Bloomfield
The Most Complete
Selection of Bar and
Counter Stools
Anywhere!
Under Strict Rabbinical Supervision
NOVI • 810.348-0090
LIVONIA • 313-522.9200
BIRMINGHAM • 810-644-1919
THIS WEEK'S SPECIALS
Cornish Hens $1.6911. Chicken Legs $1.3911,.
Hamburger Patties $2.4911.
Ask about our Delivery Service
In The Harvard Row Mall
I I Mile and Lahser
Southfield, MI
356-5111
356-5110
INTERIORS I3 *- r-
COLONY
RESIDENTIAL AND COMMERCIAL
DAVID SKLAR, ASID
SUGARTREE PLAZA
Orchard Lake Road at Maple
810-626-1999
Next time you feed your face, think about your heart.
Go easy on your heart and start cutting back on foods that are high in saturated
fat and cholesterol. The change'll do you good.
V American Heart Association
PHYWS STEINBERG SPECIAL TO THE JEWISH NEWS
I
sland buffets and specialty
restaurants reflect the cuisine
found in eateries on Sanibel
and Captiva Islands on the
Gulf Coast of Florida.
Cuisine on Sanibel and Cap-
tiva involves a lush variety of
fresh fruits and vegetables. Many
local residents and citrus grow-
ers raise an incredible array of
tropical and semi-tropical fruit
such as coconut, lemon, lime, Key
lime, orange and grapefruit, and
calamondin, papaya, mango,
banana, pineapple, and caram-
bola (sometimes referred to as
"starfruit").
Below are some recipes from
restaurants in the North Captiva
Island, Captiva and Sanibel areas
that can be made in accordance
with the Jewish dietary laws.
ISLAND GUMBO
WE'RE FIGHTING FOR YOUR LIFE
8 oz. mango vinaigrette
For The Fish:
Portion in 6 oz. portions, lightly
dust with salt and pepper and
then flour. Make an egg wash
with 4 eggs and 1 cup milk; whisk
together. Coat the fish through
the egg wash and press firmly in
the sliced almonds. Add about 2
oz. butter to a medium hot saute
pan and place grouper, almond
side down, in the pan. Cook for 1
minute or so until the almonds
are golden brown. Flip the fish
over and sear the other side. Fin-
ish the fish in a 4009 F oven on
a baking sheet another 7 min-
utes. Meanwhile, in the same
saute pan, add the cooked rice,
cashews and season. Toss gently
until it is hot, reserve. Blanch
snow peas in boiling water for 2
minutes.
1% lb. fresh snapper, cubed
'/2 lb. sliced fresh okra
'/2 cup celery chopped
1/2 cup ground pepper, chopped
1 onion chopped
2 cloves garlic
Touch of cayenne pepper
3 bay leaves
'/2 teaspoon cloves
'/2 teaspoon thyme
Salt and pepper
1 Number 2 can whole tomatoes
2 tablespoons butter
Melt butter and saute fresh veg-
etables and garlic until softened
slightly add tomatoes, bayleaf,
thyme, clove, salt and pepper and
cayenne.
Simmer 20 minutes.
Add fish and simmer 10
minutes.
Serve over rice.
Serves 6.
ITALIAN POLENTA
CULVLSOUIDCOMMIABIF
Handling All Sizes
Fresh Turkeys
Gulf Coast Offers
Seafood Choices
6'/a cups water
1 tablespoon salt
2 cups polenta flour or yellow
cornmeal
2 breasts of chicken (6 oz. each)
31/2 cups tomato sauce
Bring the water to boil in a large
heavy pot.
Cut chicken julienne style and
add with salt to the boiling water.
Cook mixture for 3 minutes. Keep
the water boiling at medium high
and add the cornmeal/polenta
flour in a very thin stream, while
stirring mixture with a whisk.
Remember to keep the water
boiling and continue stirring for
35-40 minutes. Serve in a soup
bowl topped with tomato sauce.
Serves 2.
ALMOND CRUSTED
GROUPER
24 oz. fresh grouper
8 oz. sliced almonds
12 oz. wild rice, cooked
2 oz. honey roasted cashews
24 snow peas
2 mangos, sliced
For The Sauce:
2 ea. whole ripe mangoes
1 oz. shallots
1 cup white wine
'/2 cup sugar
1 oz. soy sauce
1 oz. rice wine vinegar
1 teaspoon chili oil
1 oz. ginger and garlic mixture
For 5 minutes, saute the shallots,
ginger and garlic in the chili oil.
Add in the white wine. Peel and
slice the mangoes and add into
the wine vinegar, salt and pep-
per and adjust sweetness.
Serves 4.
BAKED SNAPPER IN
WINE SAUCE
4 1-1b. snappers, cleaned and
scaled
4 teaspoons tomato sauce
1 onion
2 lemons
butter
2 teaspoons paprika
salt
1/2 cup white wine
Place fish in a pan lined with alu-
minum foil sprayed with nonstick
spray. Cut four slashes in top side
of fish. Spread 1 teaspoon toma-
to sauce. Place 2 'Is-inch thick
lemon slices. Add 3 raw onion
rings on each fish. Pour 1 112 tea-
spoon melted butter on each fish.
Sprinkle each fish with a 'A tea-
spoon paprika. Add salt to taste.
Add 1 /2 cup white wine to pan.
Seal aluminum foil into an al-
most airtight pouch. Bake at 350
for 15 minutes or until done to
taste. Place fish and topping on
plate and pour wine juice over
them. Garnish with fresh lemon.
Serves 4.