Market Basket
of Franklin
32654 Franklin Road
the Village of Franklin
in
248.626.2583
Fax
ASIAN CHICKEN BREASTS
Marinade:
2 T. red wine vinegar
2 T. sesame oil
1/4 cup soy sauce
1/2 cup chopped scallions
2 T. sugar
1/4 cup hoisin sauce
1 T. minced fresh gingerroot
1 T. minced garlic
1 T. red pepper sauce, such as Tabasco
1 teaspoon salt
Other ingredients:
2 cups matchstick cut carrots
2 cups matchstick cut red bell peppers
2 cups sliced mushrooms
8 boneless and skinless chicken breast halves
1/2 cup chopped fresh cilantro
8 16-inch foil lengths
Combine marinade ingredients in a large bowl and mix
well. Set aside.
Place the chicken in a large zipper-style bag. Add the mari-
nade and close. Turn the bag over several times to coat the
chicken. Chill for 2 to 6 hours.
Preheat oven to 375°F. Place a foil sheet on a clean surface.
Place a 1 /4-cup of each type of vegetable in the center of the
foil. Place a marinated chicken breast over the vegetables and
top with a bit of chopped cilantro. Wrap the foil over the
ingredients loosely and fold the edges of the foil together to
form a tightly sealed packet. Repeat with remaining chicken
and foil. Place the packets directly on the oven rack or on the
grill and bake them for 20-30 minutes. Arrange packages on
platter or on individual plates and serve. Makes 8 servings.
FOIL BAKED BEETS WITH
BLUE CHEESE AND WALNUTS
3 pounds beets, peeled and diced into 1/2-inch pieces
(wear disposable gloves)
Juice of 1 lemon
1/4 cup olive oil
1/4 cup balsamic vinegar
Kosher salt to taste
Pepper to taste
1 cup goat cheese, crumbled
1 cup chopped walnuts, lightly toasted
2 24-inch sheets of foil, stacked
Preheat oven to 400°F Arrange cut beets in center of foil.
Drizzle with lemon juice and olive oil. Wrap the foil over the
beets loosely and fold the edges of the foil together to form a
tightly sealed packet. Bake the beets for 1 hour. Remove the
beets from the oven and carefully open the packet. Transfer the
hot beets to a glass or plastic bowl and sprinkle with balsamic
vinegar to cool. Chill until ready to serve.
Just before serving, Drain the beets and arrange in a serving
dish. Sprinkle the beets with salt and pepper and top with
crumbled cheese and walnuts. Serve cold or at room tempera-
ture. Makes 8-12 servings.
FOIL ROASTED MAHI-MAHI WITH VEGETABLES
2 cups thin sliced carrot rounds
1 pound green or wax beans, stem ends trimmed and left
whole
1 large bunch rapini, divided
2 cups thin sliced red or Bermuda onions
16 new or redskin potatoes, unpeeled and sliced into 1/8-
inch slices
Kosher salt and pepper to taste
4 T. extra virgin olive oil
8 5-8 oz. portions of mahi-mahi
Paprika, garnish
1 cup chopped fresh parsley
8 20-inch sheets of foil
Divide and arrange vegetables in the center of each of the
sheets of foil. Season the vegetables with salt and pepper and
drizzle with the olive oil. Place the fish portions over the veg-
etables and season them with salt, pepper, paprika and parsley.
Fold the foil over the fish. Carefully fold the edges of the foil
together to tight. (You want these to look like neat packets.)
Place the packets on a baking sheet and cook for 15-18 min-
utes (do not overcook). Bake the packets on a baking sheet in
a preheated 450°F. oven for 10 minutes. Serve immediately.
Makes 8 servings.
FRUIT AND HERB STUFFED BAKED APPLES
These sound like they are dessert, but they're actually a side
dish that's great served with roasted meats or chicken.
1 T. olive oil
1 cup chopped onion
1/2 cup chopped celery
2 cups sliced mushrooms
1 t. chopped fresh thyme
2 T. chopped fresh parsley
2 cups bread crumbs
2 T. dried parsley flakes
Salt and freshly ground pepper, to taste
1 cup chicken broth or water
4 Delicious, Golden Delicious, Gala or Fuji apples
8 12-inch sheets of foil
Preheat an oven to 350°F
Heat olive oil in a large nonstick skillet over medium-high
heat. Add the onions, celery and mushrooms and cook, stir-
ring, until the vegetables are soft and beginning to color, about
8 minutes. Add the thyme, crumbs, parsley salt and pepper
and stir well. Add chicken broth and stir.
Peel, halve and cored the apples with a melon-bailer. Spoon
the stuffing over the apples halves, mounding them and pack-
ing them lightly. Place the apples on the cut foil lengths, shiny
side out. Wrap the halves loosely and twist the tops to seal
(they should look like loose chocolate "kisses"). Bake for 45-60
minutes. Serve hot or warm. Makes 8 servings. Ell
248.626.9275
Chef Carl
Congratulates
the Class of 20031
Tr9( Our Froit•
KeSobs To- Gs/
Great tut tie/ GTO!
• Chef Carl's Original
Beef Tenderloin Platter
• Market Basket's
Famous Salmon Platter
• Greek Chicken Strip
Platter
• Wing Ding Platter
• Homemade Meatballs
• Jumbo Stuffed
Mushrooms
• Mozzarella Fresca Tray
• Mexican fiesta Platter
• Franklin Dairy Platter
• BBQ Rib Platter
CALL AHEAD for
Madeatoorder Service
Ca
Egir OrOtellw!
30 Minute Pick-up
248.626.2583
1/9e/Caterartieh,
cua
gsude
"Through Our Doors
Come Only the Finest"
716200
5/30
2003
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