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GRILLE
MEDITERRANEAN
ilk
DAILY LUNCH SPECIALS SOUP AND SALAD OR SANDWICH STARTING AT $5.99.
TRY A LUNCH PORTION OF OUR SIGNATURE ENTRÉES.
30-40 minutes, or until meatballs are
cooked through.
Recipe can be served immediately
but tastes best when made a day in
advance. Meatballs freeze well. Serve
them with rice. Yield: About 36 meat-
balls, 6-8 servings.
While peppers bake, prepare orzo
(if using) according to package
instructions.
Serve peppers in soup bowls on a
bed of orzo. Ladle sauce over peppers.
Yield: 8 servings.
CHUNKY VEGETABLE
COLOR BURST
BEEF STEW
STUFFED PEPPERS
2 1/2 pounds boneless beef stew
Filling:
meat (such as chuck)
2 Tbsps. olive oil, or more, if needed Kosher salt to taste
1 large onion, chopped
Ground black pepper to taste
6 cloves garlic, minced
2 shallots, finely diced
2 stalks celery, cleaned and diced
6 cloves garlic, minced
2 Tbsps. parsley, chopped
4 Tbsps. olive oil, or more if needed
1 /2 tsp. dried oregano
6 Tbsps. flour
Salt and pepper to taste
About 1 1/2quarts of water, or more
In a frying pan, heat olive oil and if needed
saute onion, garlic and celery. When 2 bouillon cubes
nearly wilted, add parsley, oregano,
1 tsp. Creole seasoning, such as
salt and pepper. Stir for a minute.
Emeril's Bayou Blast or Chef Paul
Cool to room temperature.
Prudhomme's Magic Seasoning
Peppers:
blend for meat
8 peppers (round rather than long)
1 bay leaf
in various colors: green, red, yellow
1 Tbsp. parsley, chopped
and orange
1 zucchini
2 pounds ground turkey
2 parsnips
3/4 cup breadcrumbs (commer-
6 carrots
cially produced)
8 oz. package of mushrooms
No-stick vegetable spray
6 celery stalks
With a sharp knife, cut a circle
16 oz. package wide noodles,
around pepper stems and discard
optional
them. Remove the pith in cavities.
Season beef cubes generously with
Rinse cavities with water to remove all salt and pepper. Reserve.
seeds. Drain peppers on paper towels.
In a large pot (preferably no-stick),
In a large mixing bowl, place turkey saute shallots and garlic in olive oil, on
and breadcrumbs. Add additional salt
a low flame, until they are transparent,
and pepper, mixing well. Add onion
about 3 to 5 minutes.
mixture from frying pan and mix
Dredge beef in flour and add to the
until combined.
shallot pot, stirring often until beef
With fingers, stuff peppers with tur- browns. Add more oil, if needed.
key mixture, adding enough to create
Carefully pour enough water into
a small dome on top.
pot so that mixture is just submerged.
Preheat oven to 350E Coat a 10x15
Add bouillon cubes, Creole seasoning,
ovenproof casserole with no-stick
bay leaf and parsley. Cover pot and
spray. Place stuffed peppers in cas-
gently simmer. Once bouillon dis-
serole.
solves, taste to see if more salt is need-
Sauce:
ed and add if necessary. Simmer for
1 1/3 cups chili sauce
90 minutes, stirring occasionally. Add
1 1 /4 cups white wine
more water, 1/4 cup at a time, if needed.
3 cups water
However, you want a thick sauce.
1/2 cup lemon juice (about 2 lem-
Meanwhile, coarsely dice zucchini,
ons)
parsnips, carrots, mushrooms and cel-
1 /2 cup ketchup, plus more for
ery. Place in stew pot and stir to blend.
drizzling
Add a bit more water, if needed. Check
16 oz. box of orzo, optional
seasoning again and add more salt, if
In a large mixing bowl, combine
needed. Cover pot and simmer anoth-
chili sauce, wine, water, lemon juice
er 30 minutes, or more, until meat is
and ketchup and blend well. Pour over tender when pierced with a knife.
the peppers in casserole. Drizzle addi-
If serving stew with noodles, pre-
tional ketchup on top.
pare noodles according to package
Place casserole in oven and bake
instructions.
for 1 hour, or until peppers pucker
Drain noodles and divide into soup
slightly and edges brown near meat at
bowls. Ladle stew over noodles. Yield:
the opening.
6-8 servings.
❑
SAVE TIME AND CALL AHEAD TO PLACE YOUR DINE-IN LUNCH ORDER.
42050 GRAND RIVER RD.
NOVI, MICHIGAN
248.349.7770
4189 ORCHARD LAKE RD.
ORCHARD LAKE TWP., MICHIGAN
248.865.0000
HOURS OF OPRATION:
SUNDAY-THURSDAY II AM-II PM I FRI
SATURDAY IIAM-MIDNJOHT
a
21 7 1 Ln
WE'VE MOVED 2 DOORS DOWN!
u nU a s
& Dinner
YtZerAhtfan dinpire c&Vorth
aRestaumnt
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• Featuring Authentic Chinese/Asian Cooking
• Complete Lunch Starts at $6.55
• Children's Menu
• Healthy, Low Fat, 'Sodium Free' Choices
• Vegetarian Dishes
Total Bill
DINE IN OR
CARRYOUT
Not good with any other offer
1 coupon per table • with coupon-
Expires 11/15/08
39470 14 Mile Rd.
(corner of Haggerty in the Ne‘‘ berry Square Plaza),
www.szechuanempi•e.com
Banquets
Didtiy5
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•
248-960-7666
Showers
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WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OFYOUR CHOICE
le&
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JEWEL
CLASSIC CUISINE
Approved by Council
of Orthodox Rabbis
KOSHER
CATERERS
PHILIP TRU, food & Beverage Director
148-6614050
Farmington Hills
The perfect spot before or after theatre, sports, and opera or just because....
Deliciously
Intoxicating,
Great Priced Authentic
• Northern Italian
Cuisine
Available for Private Parties
Thru Oct 31st
Buy one dinner
get one free
Foxtown Grille
2203 Woodward Ave.
3 coupons per table, no separate checks, not valid
during Fillmore, Comerica 8 Fat theatre events
and Lions game dabs. Call for reservations.
across from Comerica Park I Detroit I (313) 471-3500
October 9 • 2008
B15