arts & entertainment >> food
--ileralchci Star Deli slow-cooks
its ()wt., toicier tosipt ► tiofris"
On The
Menu
De wly Raskiti, 2012
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rotAl l' Si t e C ia l, ,O c casions!
STAR
DELI
COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!
SALAD TRAY
DAIRY TRAY
SALAD TRAY WI
LOX & CREAM CHEESE
$8.49 person
$9.99 person
$19.99 person
HOURS: MON-SAT 7-9:30 • SUN 7-8
* Potato Latkes
* Handcut Lox
* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!
* Vegetarian Chopped Liver
Homemade Potato Salad
87,Coleslaw
MEAT TRAY
$13.49 person
On Star's beautiful I
already low-priced
meat or dairy trays
Expires 9/15/12. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.
DELIVERY AVAILABLE
24555 W. 12 MILE ROAD
Just west of Telegraph Road • Southfield
248-352-7377
1774260
"A family
tradition
since 1964"
Mangia
Pizza
Mondays
Two For
Pasta Tuesdays
Wine Down
Wednesdays
Every Tuesday
Every Wednesday
Every Monday
BUY ONE
.Pasta Dinner,
GET 1 /2 Off 2nd Dinner
HALF OFF
HALF OFF
Pizza
WITH PURCHASE OF SAME SIZE SALAD
OF EQUAL OR LESSER VALUE
Dining Room Only. Not Valid With Any Other
Offers or Coupons. Limited Time Only.
Dining Room Only. Not Valid With Any
I Other Offers or Coupons. Limited Time Only
Bottled
Wines
WITH PURCHASE OF 2 FULL DINNERS
Not Valid With Any Other Offers Or Coupons.
Limited Time Only
37656 W. 12 Mile Road at Halstead, Farmington Hills
vvww.AntoniosRestaurants.com
1727530
M ake Reservations at Moes for this weekend!!
Check out mows
Ouktoor Patio!!
Dinner on the patio.
D
uring Michigan summers,
even when the days are hot,
the temperature often drops
for evening entertaining. Dinner on
the patio is a pleasure —
even if the honored guests
are just family members
(especially, if you ask me!).
On this week's menu are
some choices that are just
a little more special, and
perhaps a bit more involved,
than some of my other
recipes. They aren't compli-
cated, but they contain a few
more ingredients so they
may seem more intricate.
Grilled artichokes are
wonderfully complex, yet
actually not so difficult as
to be a turn-off to beginning cooks.
And if whole artichokes seem like too
much of a bother, try the alternate
GRILLED ARTICHOKES
WITH HORSERADISH
CAYENNE SAUCE
For a shortcut version, toss 2 pack-
ages (about 11/2 lbs.) frozen artichoke
hearts (thawed) with a bit of flour,
drizzle some olive oil over the arti-
choke hearts and toss again. Arrange
on an oiled baking sheet, and cook for
20 minutes in a preheated 375-degree
oven. Drizzle with lemon juice, and
season with a bit of salt. Serve drizzled
with the horseradish cayenne sauce.
"0 V r
Buy one
Dinner get I I
one 50% OFF I " I
With coupon. Expires 9/30/12. Dine-in only.
m.
mix
sem
03E
Moe's on Ten
www.moesonl 0.com
any purchase of $20.00 or more I
(not to include alcoholic beverages)
With coupon. Expires 9/30/12. Dine-in only.
mma am am
ara UNI a III
39455 West 10 Mile, Novi
248.478.9742
$5.00 off
a. am ma
I.
mil
Leon's Family Dining
29710 Wixom Road • Wixom
248.926.5880
www.leonsofwixom.com
open for breakfast - lunch - dinner
SUPPORT OUR COMMUNITY,
SHOP WITH OUR ADVERTISERS!
Mention that you saw them in the JN!
Visit JNonline.us
54
August 2 - 2012
JN
Artichokes:
water
juice of 1/2 lemon
4 large artichokes
3 Tbsp. olive oil (for grilling)
salt and pepper to taste
Horseradish Cayenne Sauce:
1 /2 cup mayonnaise
1 scallion, chopped
1 Tbsp. barbecue sauce, your
favorite kind
1 Tbsp. prepared white horse-
radish
1 tsp. fresh oregano leaves,
chopped
Y2 tsp. ground cayenne pepper
Prepare artichokes:
Fill large bowl with cold water and
lemon juice. Cut off the stem, dark
lower leaves and top 1-inch of an
artichoke (the top leaves). Cut the arti-
choke lengthwise into quarters. Place
recipe described above the recipe
ingredients. The sauce is tangy and
sharp; served as a dip, it can be used
as a starter or a side dish.
For an unusual entree,
the tuna salad on grilled
tomato slices is so fresh
and visually appealing that
it will become a staple of
summer entertaining —
it's one of mine.
Finally, add a hot and
bubbly individual souffle-
like side dish. This one,
with Gruyere cheese and
leeks, has a fancy appear-
ance but is just a throw-
together recipe that is per-
fect for any time of the day.
In fact, this menu is
great for lunch or dinner when some-
thing summery and unusual seems
like the way to go. E
artichoke wedges in the lemon water.
Repeat with remaining artichokes.
Steam artichokes in a large pot
over boiling water until tender, about
30 minutes. Cool to warm or room
temperature on paper towels.
Make sauce:
While the artichokes are boiling,
make the sauce. Combine all sauce
ingredients in a small bowl, and
whisk well. Set aside.
To serve:
Heat grill to medium-high heat.
Brush olive oil over the artichokes.
Grill the artichokes, turning occa-
sionally, for about 8-12 minutes.
Season the artichokes to taste with
salt and pepper.
Transfer artichokes to a platter, and
serve with dipping sauce in a bowl on
the side. To eat, remove heart of the
artichoke, and eat with a fork; pull
off the leaves, and dip into sauce (or
spoon sauce over).
Makes 6 or more servings.