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May 09, 2003 - Image 102

Resource type:
Text
Publication:
The Detroit Jewish News, 2003-05-09

Disclaimer: Computer generated plain text may have errors. Read more about this.

Food

Ask About or Graduation Catering

"THE ORIGINAL SOUVLAKI"

4111

1

r — —

AIM IOW

,„

a

COUPON — —

HOT TIME

I Dine in only •

Coupon cannot be I

expires 6/30/03

I

a

Mon.-Sat. 11-9 p.m. • Sunday 11-8 p.m.

SATURDAY
5 Lambchops '149 °

■ 111

TOTAL
BILL I

applied with any other discount I
" • one coupon per customer •
I

FRIDAY
Salmon Kabob '8"
Whitefish s8"

r

39650 14 Mile • Walled Lake

248-926-1486

11111= =III M11111 =111 NMI

Italian,

NI

Miya
Restaurant

Greek & American Cuisine

Spring Special

I

248.476.0044

"Any Event"
Catering

Banquet
Room
Available

any entree and get the second

00BuY for $6 off/$3 off for lunch.

I

I I

Salads, pizza, sandwiches and ribs for 2 excluded.
O;!e coupon per table
Evil/res.. May 23, 2003

L

Farmington Hills • Corner of Grand River & Haggerty Road
■ I MIN .1.111 11
EMI MEI
MEM MI 1.1=

Since
1986

641 9. ,10

STEVEN TARNOW, C.R.

(248)
626-5603

PREFERRED

BUILDING CO.

Fax

248-932-0950

Residential & Commercial Remodeling

Building Quality Into Every Project With Unmatched Personal Service.

NARI®

Featuring Andersen Windows

Licensed & Insured

THE REMODELING INDVSTIM

Special Cliinese, American & ja MICR Buffet
All Ya t CAN EM

ER BUFF

Thuts

s a.sii

I Excludes drinks & tax

I

911

ExctuR :s$195
drinks & geg
g ."1

I Not valid with an the' I Not valid with any ath er

rI

Qffei'xt'biff:L.75r11.1 ;7 1 0 4 t . ilarr I

et
offer. Not valid holidays
5131103 '

SI" M.'

— a. AM

29205 Orchard Lake Road (next to Staples) • 248-553-8880 • Fax: 248-553-8708e

Open Hours: Mon-Thurs 11 am-10 pm; Fri-Sat 11 am-11 pm; Sunday 12 noon-10 pm 4s's

nn 3ea5on Cafe

Vegetarian & Vegan
atering

3N

5/ 9

2003

78

ince 19 8 1

A0400 111011.11111 .1.1111111/

from page 77

2+8.5+7.79 1 6

712630

BARBECUE RUBBED CHICKEN
FOR A CROWD
Sometimes I use 2 chickens and a
half a dozen extra breasts to please
all the white-meat lovers.
1-2 cups rub, either recipe above
4 3 1/2-pound chickens, quar-
tered, backbones discarded
orange wedges, garnish
Spread rub on all sides of the
chicken pieces. Let stand at room
temperature 1 hour.
Heat barbecue, smoker or grill
with lid to 200-250F, adding soaked
wood chips as desired. Place the
chicken, skin side down, on the
grate and cover with the lid. Cook
for 1 hour or more, until cooked
through, turning 2-3 times during
the cooking. Serve hot with orange
wedges to squeeze over the chicken.
Makes 16 servings.

GLAZED BARBECUE
TURKEY BREAST

Soaking the breast in a flavored
brine keeps it super tender. Or, you
can use a rub on the turkey and
cook as above for 2-3 hours,
depending on the weight of the
breast.
1 5 8 pound turkey breast with
skin and bones
Brine:
3 quarts water
2 cups sliced onions
2 T. kosher salt
1 t. black peppercorns
1 bay leaf
Glaze:
1/2 cup pure maple syrup
1/2 cup apricot jam or preserves
1/2 cup white wine
1 T. minced garlic
3 T. dried parsley flakes
Make turkey: Combine brine
ingredients in a large pot over high
heat. Bring to a boil and cook for 5
minutes. Cool completely. Place
turkey breast in the brine, cover and
chill for 8 hours or more.

-

Combine glaze ingredients.
Heat barbecue, smoker or grill
with lid to 200-250F, adding soaked
wood chips as desired. Place the
turkey breast, breast side up, on the
grate and cover with the lid. Place a
disposable aluminum pan under the
grate and turkey to catch the drip-
pings (do not put the turkey in the
pan).
Brush the glaze over the breast.
Cook for about 1 1/2-2 1/2 hours,
depending on the size of the breast,
turning once or twice and glazing,
until thermometer inserted into
thickest part of the breast registers
175F. Allow to cool for about 10
minutes before slicing thinly. Serve
hot or at room temperature. Makes
8-12 servings.

ASIAN STYLE BARBECUE
BEEF SHORT RIBS
8 12 1 1/2-inch thick beef short
ribs
1/2 cup soy sauce
2 T. vegetable oil
1 T. minced garlic
1 T. minced gingerroot
1/4 cup brown sugar
2 T. rice vinegar
1 t. ground black pepper
1 T. red pepper sauce, such as
Tabasco
Trim excess fat from the meaty
side of the ribs. Combine all
remaining ingredients in a bowl and
whisk well.
Place the ribs in a large zipper-
style plastic bag and pour in the
marinade. Chill the ribs 6 hours to
overnight, turning the bag once or
twice.
Heat barbecue, smoker or grill
with lid to 200-250F, adding soaked
wood chips as desired. Remove the
ribs from the marinade (reserve
marinade) and place ribs on the
grate and cover with the lid. Cook
for about 1 1/2 hours, turning beef
2-3 times.
Transfer the marinade to a small
saucepan and bring to a boil over
high heat and cook for 2 minutes.
Remove the beef from the heat and
serve hot, with the hot, cooked
marinade on the side as a sauce..
Makes 8 servings. Fl

-

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