!RICAN BULK FOOD
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FRI. 7:30am-11:00pm • SAT. 7:30am-11:00pm • 248-737-1610
MONEY
ATM M
MACHINE
a
Q_U AKER
LB.
Reg. $5.99 lb. • Limit 2 Lbs. t:1
2
pls./
Reg. $4.99 1/2 gal. • Limit Fi
PURE MILK CHOCOLATE
RAISINS
$po .
$229
LB.
Reg. $2.69 lb. Limit 2 lbs. tl
EMPIRE • KOSHER • COOKED • FROZEN
user*.
GEFILTE FISH
FROZEN WHITEFISH & PIKE
$37 9
22 oz.
PKG.
TURKEY FRANKS
@
MICHIGAN-TART
PURE
DRIED CHERRIES
$599
CHOCOLATE CHIPS
Reg. $9.99 lb. • Limit 2 lbs. ri
Reg. $2.29 lb. • Limit 2 lbs.
LB.
LB.
U
JEWISH
BUSINESS
EXCHANGE
DETROIT JEWISH NEWS
&
Present
Marc Letvin
Sullivan, Ward, Bone Tyler and Asher
115 Reasons To Get Familiar
With The New Tax Code
Wednesday, November 19, 1997 7:30 a.m.
Franklin Racquet Club • 29350 Northwestern Hwy. Southfield
Kosher Breakfast
$10 • No Charge for JBE Members
R.S.V.P. & More Information:
Jewish Business Exchange • (810) 932-5797
11/7
1997
118
PHYLLIS STEINBERG
Special to The Jewish News
I think of Colorado,
— foods which are won-
derful but much higher in
fat and calories than I am used to eating.
However, on a recent trip to Boulder
I discovered some wonderful fish
recipes.
If you enjoy Colorado cooking,
check out Boulder Cooks by Janis Judd
(3D Press). To order call 1-800-408-
1376.
tv1
Reg. $2.99 lb. • Limit 2 lbs.
EMPIRE KOSHER
CHICKEN in
BARBECUE SAUCE
SERVE
'21-B9
Tasty Fish Recipes
From Colorado Cooks
IllArlien
game foods come to mind
CHOCOLATE COVERED
PRUNES
S7
OATS
Reg. 99C Per lb., Limit 2 lbs.
PITTED
HALF GALLONS • ALL FLAVORS
QUICK OR REG,
46r..
3 9 9
MIXED NUTS
ICE CREAM
Food
OFFERS EXPIRE 11/20/97
PREMIUM SELECT • NO PEANUTS
FRESH ROASTED • SALT & NO SALT
STROH'S • SANDER'S
fl
Jewish Business Exchange is Southeast Michigan's dedicated forum promoting networking
and business development, Jewish ethics and values and business issues
affecting Jewish interests and those of its surrounding communities.
PAN ROASTED HALIBUT WITH
CORN RELISH AND EGGPLANT
4 halibut fillet, 8 ounces each salt and
pepper
Relish:
Kernels from two ears of corn
1 small red onion, diced fine
olive oil, for sauteing
1 clove garlic, minced
1 red bell pepper, roasted, peeled and
diced
1 teaspoon fresh thyme
1/4 cup sherry vinegar
Heat olive oil and saute onion until soft.
Add garlic, bell pepper, thyme, and
corn. Saute for 1 to 2 minutes. Add
vinegar and reduce until nearly dry.
Eggplant
1 eggplant cut into slices
2 large tomatoes, cut in slices
1 bunch basil, pureed with olive oil,
with 4 tops reserved for garnish
Salt and pepper
Olive oil
Sprinkle eggplant with salt. Let stand for
1 hour to drain liquid from eggplant.
Grill eggplant and tomatoes. Spread
basil on eggplant and make a "cake"
with alternating layers of eggplant and
tomato, ending with the eggplant. Top
with basil.
Fish:
Season fillets with salt and pepper. Place
in oiled skillet and roast in 500 degree
oven for about 9 minutes until done.
Top with corn relish. Serves 4.
PAN SEARED RAINBOW TROUT
Trout:
8 ounce fillet (serves 1)
2 to 3 ounces canola oil
Salt to season
12 inch double bottom saute pan
Heat pan to just under smoking on high
heat. Add trout fillet skin side down
holding tail and placing the head side
first in the pan, dropping the tail side
down. Saute until 2/3 done and flip
away from yourself Caramelize flesh
side about 30 to 40 seconds and remove
from pan to cutting board. Cut in half
and serve.
GRILLED SALMON WITH
SAUTEED CHANTERELLES
2 tablespoons extra virgin olive oil
1 tablespoon coarse Dijon mustard
Juice of 1 lemon
Salt and pepper
6 (6-7 ounce) salmon fillets
1 pound fresh chanterelle mushrooms
whole if small, or sliced if larger
2 tablespoons unsalted butter
1. Whisk the olive oil, mustard and
lemon juice together. Season with salt
and pepper. Set aside for basting the
salmon.
2. Cook the salmon on a hot grill for
6 to 8 minutes, turning once and bast-
ing often. Remove the salmon from the
grill and keep warm until the
chanterelles are cooked.
3. Saute the chanterelles in the butter
for 6 to 8 minutes, until just tender.
Season with salt and pepper. Serves 6.
BROILED SEA BASS WITH
SHIITAKE MUSHROOMS
5 slices kosher beef fry, 3 slices diced,
2 slices left whole
4 ounces shiitake mushrooms
1 garlic clove, minced
2 tablespoons minced Italian parsley
4 tablespoons hot water
Pinch of nutmeg
1 pound fresh sea bass
Salt and pepper
1. Fry the diced kosher beef fry in a
medium-sized skillet until crisp. Drain
the beef fry on paper towels and set
aside, reserving all but 1 tablespoon of
the drippings.
2. Remove the stems from the mush-
rooms and chop them into 1/4" dice.
Place them in the skillet with the
reserved beef drippings and cook over
moderate heat until soft. Add the garlic
and parsley and cook, stirring, for one
minute. Add the water and cook for 1
minute longer. Return the diced beef fry
to the skillet and sprinkle the mixture
with a pinch of nutmeg. Keep the mix-
ture warm on the stove.
3. Preheat the broiler. Season the sea
bass with a little salt and pepper. Place
one slice of beef fry on each side of the
fish and broil the fish, turning once,
until it's cooked through.
Discard the beef slices.
4. Place the fish in the skillet with the
mushroom mixture and spoon the
mushrooms over it. To serve, divide the
fish into four portions and top with the
mushroom mixture.
FISH RECIPES
on page 120