Board Certified: American Board of Surgery
Board Certified: American Board of Pkutic Surgery
Fellowship Trained: Aesthetic 6-
Reconstructive Breast Surgery
Specializing In: Cosmetic Surgery,
Aesthetic & Reconstructive
Breast Surgery
"Aging gracefully is not
your only option."
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.
1 T. canola or other vegetable oil
4 medium chicken cutlets (about 1
1/2 pounds total)
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.
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. gtated, 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
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
MELON SALSA AND TENDER
GREENS (From the Empire Kosher
Chicken Cookbook)
MARINADE
1 T. fTesh lime juice
3 small garlic cloves, pressed
Pinch of Kosher salt
1/4 t. fresh ground black pepper
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
bY Design
LOCAL DELIVERY
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ri-tilhert (Dag
attelter gith
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Simsbury Plaza
33250 West 14 Mile Rd.
West Bloomfield
(248) 539-4029
West Bloomfield
Location
Certified Kosher!
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Hours: M-F 9-6, Sat 9-3
OD
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DETROIT
JEWISH NEWS
eTN
Detroit Jewish News
5/28
1999
S25