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June 14, 2012 - Image 102

Resource type:
Text
Publication:
The Detroit Jewish News, 2012-06-14

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

arts & entertainment >> food



New Owners
Open ccog ouG,22

Dig

Mon-Sat am-9pm
goin. Sam-3pm

ESTAURANT

evade
Dinner
So
D ups
Catering
Harvard Row 217454 W. 1/ afft E221

Break ast,
Garry-Out

(248) 809-24

15,a2

...11

--

=

ELI=

10' OFF

Good on

I

Breakfast
& Lunch ' I

Dine-in only.
Expires 7/31/12

Good on

A Father's Day feast.

I

Dinner

F

Dine-in only.
Expires 7/31/12

1717,4,6C,

DANNY
C ONGRATULATIONS
ON 70 YEARS!

You have been a supporter of our
restaurant for many years. We are so
honored to have you as our friend!

or more than 100 years,
oven, as in today's recipe. Then about
20 minutes more of grill cooking, and
Americans have been hon-
dinner for Dad is on the table.
oring Dad with his own
special day. While we shouldn't need
If ribs aren't your thing, how about
a reminder to give props
adding foil-grilled salmon
to the menu?
to Pop, this day is part of
our American fabric. With
Just place a length of foil
Father's Day just a few days
on a clean surface, spray it
with nonstick cooking spray
away — on Sunday, June
17 — it seems only fitting
and lay a fillet of salmon
(about 2.5 lbs.), skin side
to offer up some pleasing
down, on top. Spread the top
recipes suitable for a proper
of the salmon with about
feast.
Family cookouts are
1 /4 cup of Dijon mustard,
sprinkle 1/3 cup of brown
extremely popular on
sugar over and season with
this day (with Dad gener-
Ann abet
ally performing most of
salt and pepper. Seal the foil
Co hen
over the fillet. Put the foil
the grilling). By far, most
Fo od-
packet
on the grill with the
dads like meat on the grill,
Colt' mnist
ribs, and cook it for about
including steaks, burgers
15 minutes. Unwrap the foil, and serve.
and ribs.
What to serve with ribs? A cool and
Grilled beef ribs, however, can be
easy redskin potato salad is always
time consuming (up to two hours) if
good. And for dessert: a blueberry pie
they're cooked entirely on the grill. So
(always a winner!).
I cook mine off the grill first, in the

George, Theresa and the Staff

cgeorge's

Nty

33080 Northwestern Highway
West Bloomfield, MI

Phone: 248-5394300

Hours: Mon-Fri 10-9
Sat & Sun 9-9
=ID www.georgeshoneytree.com

17619,0

Dear Danny,
Thank you for your friendship

June 14, 2012

over the years!

CAFE CORTINA
' 19-'

www.eafecortinacom

2 4 8 4 7 4 0 3 3

104

June 14 . 2012

GRILLED SPICED BEEF RIBS

Rub:
1 /3 cup brown sugar

2 Tbsp. granulated garlic
1 Tbsp. ground paprika
1 Tbsp. salt
2 tsp. fresh ground black pepper
1 tsp. ground cayenne pepper
1 tsp. dried mustard
Meat:
2 racks of beef back ribs (about
5 lbs. total)
2 cups of your favorite barbecue
sauce

Preheat oven to 300 degrees.

Prepare the rub:
Combine all rub ingredients in a
small bowl, and stir to mix.

The Toion Family

XOXO

Prepare ribs:
Cut the ribs in half to fit into a large
roasting pan or a disposable alumi-
num baking pan.

Note:

If the ribs are not already "trimmed"
of the thin membrane on the back,
you will have to do this yourself. It's
not difficult. Slide a knife between
the back of the bones and the mem-
brane (or skin), and lift up the skin
a little. Use your fingers to pull (or
peel) the membrane away from the
bones.
Use your hands to "rub" the rub
over the ribs on all sides. Arrange the
ribs in the pan, and cover well with
foil. Place the pan in the oven, and
cook the ribs for 2 hours.
Preheat grill to medium heat.
Place the ribs on the grill, and
brush liberally with the barbecue
sauce. Grill ribs until browned and
glazed, turning every 5 minutes or
so, for about 20 minutes.

Makes 6 servings.

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