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a guide to simchahs
Fast and Faulous from page C40
heat. Add the onions and sauté until softened. Add the sugar and continue to saute
the onions until they are caramelized. Remove from heat and set aside to cool.
Combine the remaining ingredients in a medium bowl and stir well. Add the cara-
melized onions and season to taste with salt and pepper. Chill until 30 minutes before
serving. Serve with excellent quality potato chips. Makes 3 cups of dip.
Tuna Tartar with Avocado Yogurt Sauce
When I worked in Italy a couple of years ago, our restaurant made a tuna tartare
that was out-of-this-world. The restaurant served it with tiny sides of capers, minced
onions, etc. Here is the basic recipe (without the raw egg), but with my own tangy
yogurt sauce. We served it with thin slices of wood-fired rustic bread.
Tuna:
1 pound good quality fresh tuna steak (ahi or yellowfin are good choices)
1/4 cup extra-virgin olive oil
3 Tbsp. fresh lemon juice
2 tsp. Worcestershire aauce
Fine sea salt to taste
Sauce:
1 cup plain, thick Greek-style yogurt
1 ripe avocado, mashed
1/3 cup very finely chopped chives or scallions (white and green parts)
1/4 cup fresh chopped cilantro (optional)
2 Tbsp. fresh lemon juice
1/2 tsp. hot pepper sauce (such as Tabasco)
Cut the tuna into 1/4-inch dice and transfer to a large bowl. Add remaining
ingredients and toss well. Cover and chill until ready to serve (up to several hours in
advance).
Combine sauce ingredients, cover and chill until ready to serve.
Place the tartare in a mold, bowl or large ramekin and press it down as much as
possible.Turn the mold onto a serving plate and allow the tartare to drop onto the
plate (you may need to coax it out of the mold with a butter knife). Serve thin-sliced
baguette rounds and the sauce on the side. Makes 8 servings.
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Roasted Beet And Carrot Kebobs With Ginger Dipping Sauce
Kebabs:
2 large beets, peeled and cut into 1-inch cubes
2 large carrots, peeled and cut into 1-inch cubes
Vegetable oil for brushing on kebabs
Sauce:
2 Tbsp. thin soy sauce
2 Tbsp. Chinese black rice vinegar (Chinkiang or balsamic)
1/4 cup chopped scallions
2 tsp. sesame oil
1 tsp. minced ginger
1 tsp. red pepper flakes
1 tsp. sugar
Place beets in a medium saucepan and cover with water. Bring to a boil over high
heat. Reduce heat to simmer and cook until the beets are just tender (taste one to
tell). Drain well, rinse and transfer to a dish to cool.
Repeat the process with the carrots.
Preheat oven to 400E Spray a baking sheet with nonstick cooking spray.
Thread the beets and carrots (one of each vegetable) on toothpicks. Brush the
vegetables with oil and arrange on the prepared baking sheet. Cook, uncovered, for 10
minutes.
Meanwhile, combine all sauce ingredients in a small bowl and whisk well. Set aside.
Serve hot or at room temperature with the sauce on the side. Makes 8 or more
servings.
Chavote Squash Bruschetta with Ricotta and Balsamic Glaze
Balsamic glaze is available already prepared (in a squeeze bottle) at high-end
grocery and specialty markets. Chayote squash resemble small, slightly flattened green
pears.
Fast and Faulous on page C44