F1111131V1)‘S OF LIT144'11,A(TY
sliced into 1/2-inch slices
1 large red bell pepper, quartered and
seeded, stem removed
2-4 pieces focaccia or ciabatta bread,
depending on size.
4 medium slices provolone cheese or 8
1 small jar (4-5 ounces) marinated
artichoke hearts, drained
Preheat grill until hot.
Combine tuna, olive oil, lemon juice,
capers and parsley in a medium bowl
and stir well with a fork until com-
bined. Season the tuna mixture to taste
with salt and pepper. Set aside.
Brush both sides of the onion slices
with a small amount of olive oil. Place
them on the grill, close the top and
grill them for about 8 minutes,
until they are tender. Remove them
from the grill to a cutting board
and chop. Set aside.
Brush the skin side of the bell
pepper with a small amount of
olive oil. Place it on the grill,
close the top and grill for
about 8 minutes, until they
are tender. Remove the
pepper from the grill to a
cutting board and slice
thin. Set aside.
Cut focaccias or cia-
battas into individual
sandwich sizes (you
need four sandwiches in all).
Cut the breads horizontally and
layer bottom halves with the cheese
slices. Top with the artichoke hearts and
onions. Divide the tuna mixture over
the onions and top with the peppers.
Top sandwiches with the remaining
Brush the hot grill with olive oil and
add as many sandwiches as the grill will
allow. Grill the sandwiches for 3-4 mM-
utes, until "marked" with grill lines and
hot. Makes 4 sandwiches.
GRILLED JERK CHICKEN
2-3 pounds boneless and skinless
chicken breast halves
2 T. vegetable oil
1/4 cup fresh lime juice
1/2 cup chopped scallions
2 t. minced garlic
2 T. minced gingerroot
1 Scotch bonnet chile, seeded and
minced (wear rubber gloves) or 1/2 t.
ground cayenne pepper
2 t. sugar
1 t. fresh ground pepper
3/4 t. ground cinnamon
2 t. ground allspice
2 t. ground thyme
1/2 t. ground nutmeg
MENTORED BY BRANDEIS UNIVERSITY
NATIONAL WOMEN'S COMMITTEE
1 t. salt
Trim all visible fat from the chicken
breasts. Place the breasts into a large
"zipper" style plastic food bag. Set aside.
Make marinade: Place all ingredients
in a medium bowl and whisk well.
Alternately, do not chop any of the
ingredients, place them uncut in the
bowl of a food processor and process
until smooth. Pour the marinade into
the bag of chicken and turn to coat the
chicken well. Remove as much air from
the bag as possible before sealing it.
Chill for 2-8 hours. Remove from refrig-
erator 30 minutes before cooking.
Preheat grill until hot. Remove the
chicken from the bag and shake each
piece to remove excess marinade before
grilling. Place as many breasts as the grill
will allow. Grill for 4-6 minutes, until
cooked through. Serve the breasts whole
or slice diagonally into 1 /4-inch slices.
Makes 8 servings.
GRILLED TURKEY MEATLOAF
PATTIES WITH CUCUMBER
1 pound cold, lean ground turkey
1 cup fine chopped onions
2 t. minced garlic
2 large eggs
2 T. ketchup
1 T. Worcestershire sauce
1 cup plain bread crumbs
2 T. Dijon mustard
1/2 t. fresh ground pepper
2 t. kosher salt
1/4 t. ground cayenne pepper
4 cups chopped, unpeeled, seeded
cucumber (you can do this in a food
1 cup chopped parsley
1/2 cup fresh chopped dill
1/4 cup white vinegar
1 T. olive oil
2 t. kosher salt
White pepper to taste
Place all turkey ingredients in a medi-
um bowl and mix well with a spoon or
with wet hands. Divide turkey mixture
into 6 pieces and shape each into 1/2-
inch-thick patties. Cover and chill for 1
hour up to overnight.
Make relish: Combine all relish ingre-
dients in a medium bowl and stir well.
Cover and chill for 1 hour up to
Heat grill until hot. Spray the grill
surface with nonstick cooking spray.
Add as many patties as the grill surface
will allow. Grill for 5-7 minutes until
cooked through. Serve with cucumber
relish or with salsa, if desired. Makes 6
MAY 1 .1, 2003
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a tree in the land of Israel during the
coming year. I would like to see 13 or
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exactly one year from now, on the
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