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Not valid with any other offer
Not valid on breakfast specials
I With coupon
Exp 3/15/12
:: $ 2
Off
Purchase of $20.00
or more
10%
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II
II
Off
Your
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Not valid with any other offer
Not valid on breakfast specials
With coupon
Not valid with any other offer
Not valid on breakfast specials
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I I
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a I. I
Open 7 days a week for breakfast lunch and idinner
www.leosconeyislandWom
MARS-16 756
R E S T A U R ANT
I e • iterranean
ALL YOU CAN $10 per person
EAT SUNDAY 1-6pm
appetizers to choose from
BUFFET 10 14 entree
items to choose from
1 Glass/ 04 of Imported Beer.„.S2,00
I Glass of Red or White Wine--$3.00
Hommous or Baba Ghanouge appetizer
Lunch Special - $7.99
Meat, 1 rice or vegetable & soup or salad
_ Delivery Until Midnight
248.855.5511
248.787.3344
28968 Orchard Lake
Farmington Hills, MI 48334
Open I Days A Week
11 am - Midnight
Beef Ribs
Every Monday, Tuesday
and Wednesday only!!
10% OFF
TOTAL BILL
Excludes tax. tip and beverages. With this ad. Dine in or Carry out. Expires
•
Br ass Pointe - -
f
3/15/12
01
( Y/111/i
24234 Orchard Lake Rd., N.E. corner of 10 Mile • 476-1377
Open 7 Days a week for lunch & dinner
52
February 9 2012
Some like it hot.
any of us not only like it hot,
we prefer zesty foods. These
days, hot and spicy flavors
are showing up way beyond
the usual chili and tacos
— in everything from ice
cream to shortbread cook-
ies. The good news when
it comes to cooking is that
there are many ways to pre-
pare foods that pack punch.
Prepared hot sauces, such
as Tabasco, are one quick
way to add zing to recipes
— from scrambled eggs to
salsa to your favorite meat-
loaf. Another more interest-
ing way is to include fresh
hot chili peppers, becoming
readily more available in most produce
departments.
While spicy heat is one way to flavor,
taste boosters like lemon and lime,
curry mixes, flavored vinegars, chut-
ney, fresh ginger, saffron,
cumin, cilantro and garlic
have increased roles in
many recipes.
But bold food doesn't
mean overpowering taste:
Herbs, spices and condi-
ments are to enhance
rather than mask foods
so a light touch is best
when using flavor boost-
ers. I serve some more
heat on the side, with a
basket filled with wedges
of lemon or lime, small
bottles of assorted hot
sauces and powders for last-minute
garnishing.
LIME AND CILANTRO
GRILLED STEAK FAJITAS
Steak:
'A cup vegetable oil
1 /4 cup fresh lime juice
1 tsp. red pepper flakes
1 tsp. chili powder
2 Tbsp. minced garlic
1 /2 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2-2 lbs. flank steak or London
broil
Vegetables:
3 cups thin-sliced red onions
3 cups thin-sliced bell peppers,
any color
2 Tbsp. vegetable oil
salt and pepper to taste
Garnish:
1 /2 cup fresh chopped cilantro
For assembling fajitas:
16 flour tortillas (wrapped in a
clean dish towel and microwaved
for 1 minute or more at medium
heat, until warmed)
1 avocado, sliced (optional)
lemon or lime wedges
prepared salsa
turn to coat well. Cover with plastic
wrap, and chill for 2 hours to over-
night, turning once or twice. One hour
before cooking, remove the meat from
the refrigerator.
Heat grill to medium-high. Prepare
two large sheets of foil stacked one
on top of the other, shiny side down.
Place the onions and bell peppers
on the foil, and drizzle with the oil.
Sprinkle with salt and pepper, and
toss together with your fingers to
coat the vegetables. Bring the sides of
the foil up, and gather them to form
a package. Place the package on the
grill, and cook for 20 minutes, until
the vegetables are hot and softened.
Remove beef from the marinade to
the hot grill (discard marinade). Grill
6-7 minutes on each side, turning
a couple of times, until just cooked
through (do not overcook). Remove
from the grill, let stand for 5 minutes
and cut across the grain into thin
strips.
To serve, arrange the hot veg-
etables on a serving dish (warmed
in the oven if possible). Fan the
beef slices over the vegetables, and
sprinkle the cilantro over. Arrange
the lemon or lime wedges and sliced
avocado, if using, around the serving
dish. Serve with the warm tortillas
and salsa on the side.
Makes 6-8 servings.
Place oil, lime juice, red pepper
flakes, chili powder, garlic, cumin, salt
and pepper in a medium non-reactive
bowl, and whisk well to combine. Add
the flank steak or London broil, and