$ 0 0 r r Off Purchase of $10.00 or more 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% I I II II Off Your II II II II Total Bill I I Not valid with any other offer Not valid on breakfast specials With coupon Not valid with any other offer Not valid on breakfast specials I I I With coupon I I Exp 3/15/12 I I Exp 3/15/12 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