!RICAN BULK FOOD 6698 ORCHARD LAKE RD. IN THE WEST BLOOMFIELD PLAZA • SUN. 9:00am-10:00pm • MON.-THURS. 7:30am-10:00pm 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