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May 31, 2012 - Image 60

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-05-31

Disclaimer: Computer generated plain text may have errors. Read more about this.

"Much -6cralded Star Oda slow-cooks
its owvi fouler tot-9,4144ms"

Da rthy Itz skiti, 2012



STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

$8.49 =an

$9.99 f,:r,or,

SALAD TRAY WI
LOX & CREAM CHEESE

DAIRY TRAY

$19.99 ,: son

HOURS: MON-SAT 7-9:30 • SUN 7-8

Fire up the grill!

$13.49

r

* Potato Latkes
* Handout Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
*tiLlornemade Potato Salad
&Coleslaw

F

I

always say that whatever you can cook on the stove or
in the oven can be grilled (technically not totally accu-
rate, but generally true).
Think about it. A pan-grilled sandwich only benefits from
the smoky flavor that comes from flame cooking. The same
holds true for fresh vegetables. The fuss over messy foods
that splatter in the oven isn't an issue, either, because the
grill's high heat renders it practically self-cleaning.
On this week's grilling menu: chicken kebabs, cabbage
slaw and corn on the cob. Wrap some oil-rubbed redskin
potatoes in foil, and throw them on the grill, too. E

On Star's beautiful
already low-priced
meat or dairy trays

Expires 6/15/12. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.

1

DELIVERY AVAILABLE

a.

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

17563460

BEST
LAMB CHOPS
IWTOWN

!PRIVATE
DINING
ROOM

FULL BAR

FULLSERVICE
CATERING,

DINNER SPECIAL

,CHILDRENS MENU

STARTING AT

RECEIVE

RECEIVE

Total Food Bill

Total Food Bill

Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 6/15/12.
Excludes Lamb Chops

Dine-in only. Not valid with
Specials. Not valid with any
other offers. With coupon.
Expires 6/15/12.
Excludes Lamb Chops

'119 5

INCLUDES BREAD

BASKET & SOUP

?ARTY TRAYS

LABIA

43 01

$4.95

I `T

I

ORCHARD LAKE ROAD • WEST BLOOMFIELD I CROSSWINDS PLAZA

248-538-6000

144/ #14/

Weddings

Banquets

Birthdays

etteltrpte,jr—cetzei.,

Showers
Bar/Bat MitzvahsReunions Anniversaries

WE CATER AT MOST SYNAGOGUES,
TEMPLES, HOTELS AND THE HALLS OF YOUR
C ICE

le& '61 40,t-

ouz

JEWEL

tc.

CLASSIC CUISINE

Approved by Council
of Orthodox Rabbis

KOSHER
CATERERS

PHILIP TEE, food G Beverage Director

60

May 31 • 2012

JN

Z48-661-4050

PINEAPPLE CHICKEN
KEBABS
Marinade:
1 cup pineapple juice
1 /2 cup packed brown sugar
1 /3 cup light soy sauce
2 Tbsp. vegetable oil
2 Tbsp. minced fresh ginger root
2 tsp. minced garlic
1 tsp. ground black pepper
1 tsp. red pepper flakes
Chicken:
2 lbs. boneless, skinless chicken
breasts cut into 1-inch chunks
1-inch chunks of fresh pine-
apple (about 24)
1-2 red bell peppers cut into
1-inch pieces
12 metal skewers (or thick bam-
boo skewers, soaked in water)
fresh chopped cilantro, garnish

In a small saucepan over medium
heat, combine marinade ingredients
over medium-high heat. Bring to a
boil, and cook until the sugar is dis-
solved. Allow the marinade to cool
to warm.
Place chicken in a large bowl. Pour
the marinade over, and toss well.
Cover, and chill for 1-3 hours.
Preheat grill to medium-high heat.
Thread chicken, pineapple and pep-
pers onto the skewers, alternating the
chicken with the peppers and pine-
apple. Discard marinade.
Grill kebabs, on all sides, for about
12-minutes total (do not overcook).
Serve hot, warm or at room tempera-
ture, sprinkled with cilantro.
Makes 6 servings.

GRILLED SLAW

You can grill just about anything,

Farmington Hills

even salad. This simple slaw gets

flavor, color and a texture boost from
grilling the cabbage first.

Dressing:
1 /4 cup red wine vinegar
1 /4 cup fresh lemon juice
1 Tbsp. sugar
1 Tbsp. Dijon mustard
1 /2-1 tsp. ground cayenne pepper
to taste
kosher salt and pepper to taste
Slaw:
1 head of green cabbage (about
2 lbs.)
olive oil
2 cups chopped scallions, white
and green parts
2 cups chopped parsley

Make dressing:
Combine all ingredients in a large
bowl, and whisk well to combine. Set
aside.
Make slaw:
Heat grill to medium. Cut the cab-
bage in half through the core. Cut
each half into 2-inch wedges through
the core (do not separate the leaves
of the wedges). Brush the wedges
with olive oil. Grill the wedges on
both sides until lightly charred.
Remove the wedges to a cutting
board, and allow them to cool for
about 10 minutes. Cut the core pieces
from the wedges, and cut the cab-
bage into pieces. Place the cabbage
and all remaining slaw ingredients in
a large bowl.
Add the dressing, and toss well to
coat. Cover, and chill for up to two
days. Adjust seasonings just before
serving.
Makes 8 or more servings.

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