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WEST MAPLE

PLASTIC SURGERY

DANIEL SHERBERT, M.D.

Board Certified: American Board of Surgery

Board Certified: American Board of Plastic Surgery

Fellowship Trained: Aesthetic 6 .
Reconstructive Breast Surgery

Specializing In: Cosmetic Surgery,
Aesthetic & Reconstructive
Breast Surgery

\— ,

`Aging gracefully is not
your only option."

FIRST CONSULTATION IS COMPLIMENTARY

5807 WEST MAPLE ROAD, SUITE 177
WEST BLOOMFIELD, MI 48322
PHONE:(248)865-6400 • FAX:(248)865-6404

These chicken and salad recipes are
from the Empire Kosher Chicken

Cookbook.

Pour two-thirds of the marinade
over the chicken, toss, and reserve.
Place the vegetables in a medium
bowl, brush with remaining mari-
nade, and set aside. Marinate both the
chicken and the vegetables, covered
and refrigerated, for at least 1 hour
and not more than 4 hours.

Prepare a grill or preheat the broil-
er. Oil the grill or a grilling rack and
grill the vegetables over high heat, 4
inches from the heat source, until just
cooked through, or broil, about 4
minutes for the mushrooms, 2 to 3
minutes for the zucchini and peppers,
turning to cook evenly. Remove from
the heat source until just done, 6 to 7
minutes per side, or broil, 2 to 3 min-
utes per side. Place the chicken on a
platter, surround with the vegetables,
and serve with the sauce drizzled over
or on the side. Serves 6.

GRILLED CHICKEN WITH
SALSA AND TENDER
GREENS (From the Empire Kosher
Chicken Cookbook)

7 ,MELON

MARINADE
1 T. fresh lime juice
3 small garlic cloves, pressed
Pinch of Kosher salt
1/4 t. fresh ground black pepper

1 T. canola or other vegetable oil
4 medium chicken cutlets (about 1
1/2 pounds total)

SALSA
1 1/2 cups ripe honeydew melon
cut into 1/4-inch dice
1 1/2 cups ripe cantaloupe cut into
1/4-inch dice
1 1/2 tsp. grated, peeled fresh
ginger
5 T. minced scallion, white and
green parts
1 t. seeded and minced jalapeOo
pepper
Juice of 1 lime
1/4 t. kosher salt
Leaves from 1 head Boston lettuce
or other tender greens
1 t. walnut or hazelnut oil
8 fresh mint, leaves, cut into thin
strips

To make the marinade, in a
medium bowl, combine the lime
juice, garlic, salt, pepper, and oil.
Add the chicken, turn to coat well,
and marinate, refrigerated, 15 to 20
minutes.
To make the salsa, in a second
medium bowl, combine the melons,
ginger, scallion, jalapeno, lime juice,
and salt. Refrigerate until cold.
Prepare a grill or preheat the
broiler or a grill pan. If using a grill
pan, spray it first lightly with veg-
etable oil. Grill the breasts outdoors

LIFE'S

A PICNIC on page S27

LOCAL DELIVERY
WE SHIP ANYWHERE

C

Visit Our Website:
www.cookiesbydesign.com

• Cookie Banquets • Gourmet Cookie Basket
• Cookies in a Mug • Cookies On a Stick
• Specialty Baskets • Balloons

"Sag gt With

Summer Warlict
Otraduale -girth
7-alheict (Dag

evatiet"

get-teller Oilk

Place Your Order Early

Simsbury Plaza
33250 West 14 Mile Rd.
West Bloomfield
(248) 539-4029

West Bloomfield
Location
Certified Kosher!

©1997 MGW Group, Inc.

Hours: M-F 9-6, Sat 9-3

JNArts & Entertainment

Advertise in our Arts &
Entertainment Section!

5/28
1999

Call The Sales Department (248) 354-7123 Ext. 209

Detroit Jewish News

S25

