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 -