For All Special Occasions! TI TI Ti Ti 1 cup chopped celery 1 pint small grape tomatoes, halved, or 11/2 cups diced seeded tomato 1 /2 cup fresh chopped cilantro 'A cup extra-virgin olive oil 1 /4 cup fresh lemon juice or lime juice 1 /4 cup chopped fresh parsley 1 tsp. minced garlic 1 /4 tsp. ground cayenne pepper (or more to taste) fine sea salt (or kosher salt) to taste fresh-ground pepper to taste Place fish in a glass baking dish and season with salt and pepper. Pour the lime juice over and drizzle with oil. Turn the fish over several times to coat. Cover and chill for 30 minutes up to overnight. Heat grill to high. Grill fish on both sides, about 3 minutes for each side for medium-rare. Remove from grill and chill for several hours. Cut into 1-inch cubes. While the fish is grilling, bring a large pot of lightly salted water to a boil. Add pasta and cook until just al dente (it should be pretty firm - do not overcook). Drain and rinse with cold water and drain well again. Transfer to a large bowl. Add remain- ing ingredients and toss well with your clean hands or a large spatula. Adjust seasonings to taste. Chill until ready to serve, then add the tuna and toss again. Makes 4 servings. FROZEN CHOCOLATE- DIPPED BANANAS Recently I bought a frozen choco- late dipped banana at the Rocky Mountain Chocolate Factory. It had been a good long time since I had one of these, and let me tell you, it was amazing. It was better than the most luxurious dessert at the finest restaurant. The banana was creamy and the chocolate sumptuous. The trick to these is freezing the bananas on a stick (use popsicle sticks — they're sturdiest) first and then dipping them in the chocolate. For a smaller treat, cut the banan- as into pieces (as big as you like) and use short skewers. For really small bites, use toothpicks. 12 oz. milk- or semisweet- chocolate, chopped (or chocolate chips) 2 Tbsp. canola (or other veg- etable) oil 3 or more large, ripe bananas Garnish: Mini chocolate (or other fla- vored) chips, chopped nuts of any kind, toasted coconut (or regular flaked coconut), sprinkles of any variety, mini marshmallows Line a baking sheet with wax paper or foil. Melt chocolate and oil in a double boiler (or place a bowl over a pan of simmering water and cook, stir- ring frequently, until the chocolate is melted). Keep melted and warm until ready to use. Insert popsicle sticks into bananas. Place on pre- pared baking sheet and freeze for 30 or more minutes. Pour the chocolate into a container that is taller than it is deep (I cut bananas into 2-inch lengths before I freeze them, so I use a 2-cup glass measuring cup for dipping. If the banana is whole, I pour the chocolate into a pie dish — the chocolate cools much faster this way so work quickly.) Remove the bananas from the freezer, and dip in the melted choco- late, making sure the banana is com- pletely covered. If using a topping, roll (or sprinkle) the coated banana in the topping. Repeat with all the bananas. Place them back on the baking sheet and freeze (when using banana pieces, place them cut side down). Store in a tightly sealed container. Serve frozen (they will soften as you eat them). ICED COFFEE You can brew coffee and just let it get cold, or you can try this recipe. For more intense coffee flavor that doesn't dilute with watery ice cubes, make ice cubes with coffee. When the cubes melt, the coffee will not lose an iota of coffee goodness. 1 lb. good quality ground coffee (any flavor) 2 gallons cold water Place coffee in a large container (or divide among 2 containers). Add water and cover the container. Let stand for 8 hours or up to over- night (chilled or not). Line a colander or strainer with cheesecloth (available at the super- market), and strain the cold coffee into another container — this can be a slow-ish process. Use some of the cold coffee to make ice cubes. Pour the coffee over the iced-coffee cubes and serve (with cream, sugar, booze — whatever you desire). Makes 8-16 servings. LI All recipes copyright Annabel Cohen Ti TI TI Ti Ti r:i t mar./ r:t maz-.1 nit adarti r: I Lamm v.ti siz+2 f:II I * Potato Lakes * Handait Lox * Our Regular Tuna & Fat-Free Tuna Can't Be Beat! * Vegetarian Chopped Liver * Homemade Potato Salad & Coleslaw STAR DELI Hours: Mon-Sat 7-9:30 Sun 7-8 COMPARE OUR LOW PRICES ► R WITH ANY ► R DELICATESSEN ► R IN TOWN! ► R MEAT TRAY tR $7.99 per person SALAD TRAY ► R SALAD TRAY W/ LOX & CREAM CHEESE ► R ► R $9.99 Per person s12.99 per ► R ► R TI ► R TI TAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR *STAR*STAR*STAR*STAR R Ti R TI TI person DAIRY TRAY 48.99 p P erso n STAR'S TRAYS CANT BE BEAT FOR QUALITY& PRICE! 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