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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
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Simsbury Plaza
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West Bloomfield
(248) 539-4029
West Bloomfield
Location
Certified Kosher!
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Hours: M-F 9-6, Sat 9-3
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5/28
1999
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Detroit Jewish News
S25