arts & entertainment >> food
"Stone cooking is gaining
a lot of raves"
Honey live is happy to introduce...
the new dining sensation
of "steak on a stone"
Steak and Seafood served hot on your table,
healthy flavorful and delicious!!
- Danny Raskin
All entree's are served with soup or salad, potato,
vegetable and your choice of 2 dipping sauces 6 different
dinner entree's to choose from
GEORGE'S
110kfilliff
allni gnaZingin
33080 Northwestern Highway
West Bloomfield, MI
10 oz Choice Angus Filet of NY Strip
10 oz Baseball Cut Choice Angus
10 oz Choice Sirloin Strip
12 9z Boneless Pork Loin Chop
6 J bo Gulf Shrimp
7 S
allops
Phone: 248-539-8300
off any Stone
Entrée Dinner
thru 08;19,' 1 1
Hours: Mon-Fri 10-
Sat & Sun 9-9
www.georgeshoneytree.com
bill when paying with
CASH ONLY
1 coupon per table
Coupon must be presented
before ordering
Cannot be combined with any
other offer/coupon
valid- dine in or utrry out
HOURS: TUES-THURS 4-9PM
FRIDAY AND SAT 4-10PM
SUNDAY 4-9PM
1693960
SPOSITA'S
RISTORANTE
Fine Italian Dining in a
Casual Atmosphere
Sunday Thursday
,
C Sunday-Thursday l.
15%0FF
ii115%0FF
TOTAL FOOD BILL . TOTAL FOOD BILL P
-
10% off on Fri and Sat
-
10% off on Fri and Sat n '
Not good with any other offer
Not good with any other offer
Good with coupon. Expires 8/30/11 Good with coupon. Expires 9/15/11
Pilas-Then: 4po-111po • Fri: llam-11p.
Sat: 4pat-11pw • San: 4p -9p.
OPEN 7 DAYS A WEEK!
(248) 538-8954
33210 W. 14 Stile Rd
la Simsbury Pima, host east of Farmioytoo Rd.
West Bloomfield
1111111 ■ 1111111L
SUPPORT OUR COMMUNITY,
SHOP WITH OUR ADVERTISERS!
Mention that you saw them in the JN!
Visit JNonline.us
38
August 11 • 2011
On The
Menu
Get healthy
with olive oil.
S
ummer is about light food,
healthy food, good food.
These all can be had with
fresh produce, wonderful whole grains,
lean meats and — to make
it all even better — lots of
olive oil. About olive oil: It's
good fat, really. With anti-
oxidant properties, it's an
essential ingredient of the
Mediterranean diet — as
a lubricant, flavoring and
garnish.
There are many stringent
standards when it comes
to olive oil, and the best are
graded extra-virgin (with-
out the use of chemicals or
extreme heat to remove the
oil from the fruit). Made by
crushing and pressing olives (pits and
all), extra-virgin drips little by little
from a first pressing.
The very best have very low acidity,
HERBED LAMB CHOPS
1 /4 cup fresh lemon juice
1 h tsp. fresh minced garlic, or
more to taste
1/2 tsp. dried oregano
1 Tbsp. fresh minced sage
1 h tsp. dried rosemary
1 /4 cup olive oil
6 1h-inch-thick shoulder lamb
chops (about 2 lbs.)
kosher salt and pepper to taste
lemon wedges for garnish
sage leaves for garnish
Stir together lemon juice, garlic,
oregano, minced sage, rosemary and
2 Tbsp. of the olive oil in a shallow
baking dish. Add lamb chops, turn-
ing to coat. Cover with plastic wrap
and marinate 3 hours to overnight.
Remove lamb from marinade (dis-
card the marinade), and season with
salt and pepper. Heat the remain-
ing 2 Tbsp. of olive oil in a large
nonstick skillet over high heat until
very hot. Add the lamb chops and
saute for 3 minutes on each side for
medium-rare, or more to your taste.
Alternately, you may grill the chops
over medium-high heat. Serve gar-
nished with lemon wedges and whole
sage leaves. Makes 6 servings.
some as low as .2 percent (the acid-
ity is printed right on the label of the
bottle). The higher the acidity, the
more acid (up to about 3 percent) will
be present in the oil. The
least quality oils are those
marked "light" — they're
practically flavorless and
colorless (yet have the same
amount of fat as any other
oil).
This meal is healthy all
around with a whole- wheat
vegetarian couscous as a
main course or side dish.
Lamb chops are delicious
and luxurious as an entree
if you prefer.
A quick salad with olive
oil and red-wine vinegar is
an easy starter. Just some lovely fresh
fruit cut and sprinkled with fresh mint
and drizzled with olive oil — yes,
again — is a perfect ending.
WHOLE WHEAT
COUSCOUS WITH
GRILLED VEGETABLES
AND PINENUTS
1 small zucchini, halved length-
wise
1 small yellow squash, halved
lengthwise
1 /2 lb. fresh asparagus, tough
ends trimmed
1 small red bell pepper, quar-
tered
2 Tbsp. extra-virgin olive oil
2 cups water
Ph cups uncooked whole-wheat
couscous
1 tsp. hot pepper sauce
salt and pepper to taste
1/2 tsp. ground cumin
1 /4 tsp. ground cinnamon
1 /4 cup fresh lemon juice
Ph cups drained, cooked gar-
banzo beans
1 /4 cup sliced pine nuts, lightly
toasted
Heat grill to medium-high. Brush
vegetables with oil. Grill the vegeta-
bles until lightly charred. Remove to
a cutting board and slice into small
pieces. Set aside.