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WALLED LAKE PENNY LAKE PLAZA 3 i 53 I W. 13 MILE (108 YARDS W. OF ORCHARD LAKE RD. ON THE S. SIDE OF 13 MILE ) 1258 S. COMMERCE RD. (CORNER. OF S. COMMERCE & PONTIAC TRAIL) (248) 353-8270 (248) 926-1490 If you have ANY questions regarding your optical needs call Dennis toll free at.... I -877-9-EYE-BUY e-mail us at: directopt@earthlink.net No games....simply the best value in eyeglasses & contact lenses today!! Hottest wor4oht iti metro Detroit! CLASSES FOR ALL LEVELS First workout FREE... Featuring: • Intensity Aerobics • Military Heat Boot Camp Training 7/2 1999 • Guts & Butts • Yoga taught by Salle Rosen • Tai Chi AL IRISH'S INTENSITY Fitsess for foe 604 siimd & scud Located in the Orchard Mall • 6331 Orchard Lake Rd., West Bloomfield • (248) 538-3200 96 Detroit Jewish News such as one with Worcestershire sauce or strong herbs. On the other hand, a tender cut of beef can be extremely elegant with a subtle basting of a citrus marinade. While overcooking meat, fowl or fish on the grill can turn perfectly done into a perfect piece of shoe leather, it's difficult to ruin a food on the grill with a sauce or marinade, except if it's marinated too long. Because many marinades contain muscle- or tissue-dissolving acids, such as vinegar or lemon, if foods are left too long in a marinade with these ingredients, the marinade can actually begin to "cook" or cure the food. Additionally, once a food has been placed on the grill, the marinade is usually disposed of That's because any raw juices from meat, poultry or fish can contaminate a marinade or sauce. A marinade can, however, be cooked to boiling, later, and used as a sauce. There is a general rule of thumb for determining how long a food should marinate before grilling. It has to do with the type and thickness of the food that's marinated. Different foods require different marinating times. Fish fillets and boneless chicken, for example, need only marinate 30 minutes to a maxi- mum of several hours. Tender meats need 2-3 hours of marinating time and tough cuts of meats, large roasts and meats with bones can be marinat- ed overnight or up to two days. Avoid marinating food in alu- minum pans — aluminum can impart a metallic taste to food. For 10 fast and fabulous ways to add pizzazz to your poultry, fish or meat, read on. And while you're at it, experiment with altering the recipes to suit your particular tastes. Like your marinades on the sweet side? Add sugar or honey. Can't eat salt? Leave it out, substituting lemon juice or hot red pepper sauce. Keep in mind that these recipes are simply guides, for you can go on whatever culinary journey you dare! That's a freedom to celebrate. LOUISIANA BLACKENING SEASONING 2 T. paprika 1 t. ground dried oregano 1 t. ground dried thyme 1/2 - 1 t. cayenne pepper 1/2 t. finely ground black pepper 1/2 t. finely ground white pepper 1 t. kosher salt 1/2 t. granulated garlic Mix together and store in an air-tight How Much? How much is enough? A food must soak in a marinade for the utmost in flavor and tenderizing qualities. A quick guide: I-2cups per pound of food is recommended. container. Make enough for one pound of meat, chicken or fish. HONEY MUSTARD MARINADE 1 T. minced garlic 1 cup packed light brown sugar 1 cups honey 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup Dijon mustard 1 t. coarse ground black pepper. Combine ingredients in the bowl of a food processor and process until smooth. Makes enough marinade for 2 pounds of anything. JERK MARINADE Some jerk seasonings are rubs. This one is simplified marinade that still imparts a strong flavor that screams Jamaica. 2 cups minced onions 2 Scotch bonnet or habanero chilies, seeded and minced (wear rubber gloves) Juice of 1 lime 2 T. allspice 1 T. powdered mustard (such as Colmans) 2 bay leaves, crumbled 1 T. minced fresh garlic cloves 1 T., salt 2 t. sugar 2 t. dried thyme, crumbled 1 t. cinnamon 1/4 t. ground nutmeg Combine all ingredients in the bowl and mix well. Toss meats or vegetables with the marinade. Makes enough marinade for two pounds of meat or H fish. . ASIAN MARINADE If you like the combination of sweet and savory, you'll love this mari- nade. I like to marinate flank steak and boneless chicken breasts in this. It gives the food an almost Teriyaki-type flavor. 1/4 cup red wine vinegar 1/4 cup vegetable oil 2 T. cup sesame oil 1/4 cup soy sauce 1/2 cup honey 1 T. red pepper sauce (Tabasco) 1/4 cup sesame seeds 1 T. granulated garlic