= DIPS Honunus Tahini SALADS Taboule Stuffed Grape Leaves Loubieh Baba Ghannouj Musakaa OASIS dl 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.