"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.