Mar zet Basket
4TH FAVORITES from page 83
of Franklin
Chef Carl
will cater your
Ready for the Grill
Chicken Kabobs
Beef Kabobs
Marinated
Salmon Steaks
Swordfish
Tuna
Certified Angus
New York
Strip Steaks
Porter House
Steaks
Delmonico
Steaks
Filet Mingon
Fresh Salads
Fruit Trays
if you can dream it...
we can make it!
platters, salads, breads and much more
CALL AHEAD for
Made-to-order Service
30 Minute Pick-up
We Cater Parties,
Big and Small
32654 Franklin Road
in the Village of Franklin
6/27
2003
84
248.626.2583
F-248.626.92751
GRILLED CORN ON THE COB
WITH OLFVE OIL, LIME AND
TABASCO
corn in husks (as many as you'ld
like to serve)
water
olive oil
kosher salt
lime wedges
hot red pepper sauce, such as
Tabasco, to taste
Peel corn husks slightly and
remove the silk as well as possible.
Close the husks over the corn again.
Place the corn in a container large
enough to accommodate the ears and
cover them with water. Allow to soak
for 30 minutes or up to 4 hours.
Heat grill to medium. Remove
corn from the water and place them
on the grill. Grill, turning occasion-
ally, for 15 minutes, or until very
hot. To eat, hold the corn at the stem
end and carefully peel the husks back
over the stem end. Brush with olive
oil and sprinkle salt lightly over.
Squeeze the lime over corn and driz-
zle with a small amount of hot sauce.
Serve warm or at room temperature.
EASY TURKEY BURGERS
1/2 cup breadcrumbs
1 pound lean ground turkey or
chicken breast, cold
1/4 cup finely chopped onion
2 T. ketchup
1 egg
1 t. red pepper sauce, such as
Tabasco
1/2 t. salt
1/2 t. pepper
Combine all ingredients in a large
bowl and knead with your hands
until combined. Form into 4 patties
(no thicker than 3/8 of an inch) and
chill until ready to grill.
Heat grill to medium-high. Spray
the burgers well with non-stick cook-
ing spray. Grill one side of the burg-
ers until marked and browned. Turn
over and grill the other side of the
burger until cooked through (the
total cooking time will be about 15
minutes). Serve hot on buns or in
pita pockets. Makes 4 burgers.
SAVORY MAYONNAISE SAUCE
A great one-sauce-fits-all for dipping
vegetables, chips or for spreading on
Always use the freshest spices and just-sqeezed fruit juices to make marinades
and sauces taste best.
your burger.
1/2 cup mayonnaise (low-fat is
fine)
1 t. minced garlic
1 T. soy sauce
1 T. paprika
1/2 t. ground cayenne pepper
1 T. drained capers
1 T. Dijon or brown mustard
Combine all ingredients in a
medium bowl and stir well. Chill
until ready to use. Makes 1 cup of
sauce.
.
SHORT CUT ICE CREAM CAKE
Although any flavor combination is
great, I love chocolate cake with
mint chocolate-chip ice cream and
German chocolate cake with choco-
late ice cream, caramel topping and
coconut. For a pareve version, try
making this cake with your favorite
sorbet flavor. For 4th of July, make
cherry chip cake and top with vanilla
ice cream and fresh strawberries,
blueberries and whipped cream.
Cake layer:
1 box cake mix, any flavor (about
8-10 oz.)
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
Ice cream layer:
1/2-gallon good quality ice cream
Topping:
2 cups chopped pecans, sliced
almonds or chopped walnuts light-
ly toasted
4 cups mini marshmallows
1 package (about 12 oz.) chocolate
or other flavored chips
-
2 cups (16 oz.) or more ice cream
topping
Preheat oven to 350F. Spray a
9x13-inch glass or ceramic (ceramic
makes the most attractive presenta-
tion) cake pan. Make your cake fol-
lowing the directions on the box
(you will most likely use the amounts
of water, oil and eggs specified
above). Transfer the batter to the pre-
pared pan and bake for 30-40 min-
utes, until a toothpick inserted into
the center comes out clean. Allow
the cake to cool completely and
freeze, uncovered, for one hour.
Remove ice cream from the freezer
and remove it from the box. Use a
sharp knife to cut the ice cream into
2 or 3 large chunks (this will allow it
to melt evenly). Place the chunks in
a large dish and allow it to begin
melting. Use a large spoon to stir it
until spreadable (do not melt to liq-
uid).
Remove the cake from the freezer
and spread the ice cream over the
cake layer. Working quickly, sprinkle
the nuts over the cake and then top
with the marshmallows and chips.
Melt the ice cream topping in the
microwave oven (you may be able to
do this right in the jar) and drizzle
the topping over all. Freeze the cake
for one hour before wrapping it with
plastic wrap and freezing until ready
to serve (up to one week).
To serve, remove the cake from
the freezer about 10 minutes before
serving and cut the pieces with a
knife that's been rinsed under hot
water. Makes 20 servings. ❑