,cPi;_•,. ) r

Fresh food Asian-style.

0

n this week's menu is dinner with Asian accents: citrus, rice wine vin-
egar, coconut and lots of sweetness. Add a few aromatics (cilantro, mint,
scallions), and you've got a meal full of complex flavors. ❑

CHOPPED SALAD WITH
LIME VINAIGRETTE
With no oil, you need lots of dressing
because it won't "stick" to the salad.
Salad:
1 cup finely chopped red or
Bermuda onion
1 cup chopped fresh mint leaves
1 cup chopped fresh cilantro
1 cup shredded car-
rots
1 cup diced, seeded
cucumber
1 cup chopped red or
yellow bell pepper
8-10 cups chopped
Romaine lettuce
Dressing:
1 small jalapeno pep-
per, finely chopped
1 tsp. minced garlic
'/4 cup sugar
'/3 cup rice wine vin-
egar
'/3 cup fresh lime juice
1 Tbsp. soy sauce
1 Tbsp. sesame oil

Combine salad ingredients in a
large bowl. Whisk together the dress-
ing ingredients, and pour over the
salad. Toss well, and serve immedi-
ately. Makes 6 large servings.

BOURBON CHICKEN
AND BEEF SKEWERS
Marinade:
1 cup brown sugar
1 cup water
'/3 cup canola oil
2 Tbsp. grated, peeled gingerroot
1 tsp. dried red pepper flakes
'/3 cup bourbon
Meat: 11/2 lbs. boneless and
skinless chicken breasts, cut into
11/2-inch chunks
11/2 to 2 lbs. boneless beef sirloin,
cut into 11/2-inch chunks
salt and pepper to taste
12 thick bamboo skewers, soaked
for 30 minutes in water (or 6 long
metal skewers if you have them)
1 cup chopped scallions, garnish

Combine marinade ingredients in

a small saucepan, and bring to a boil
over medium-high heat. Cook stirring
until the sugar is dissolved. Set aside
to cool.
Place chicken and beef in a large
bowl. Season lightly with salt and pep-
per, and toss well. Pour the marinade
over, and toss well. Cover and chill for
2 to 4 hours.
Preheat the grill to high
heat. Thread the chicken and
beef onto the skewers (don't
smash the pieces tightly
together). Arrange the skew-
ers on the grill, and cook,
with lid lowered, 3 to 5 min-
utes per side, about 10 min-
utes total. Don't overcook, or
these will be dry.
Serve immediately, sprin-
kled with scallions.
Alternately, you can broil
these on a baking sheet, about
6 inches from the top of the oven, turn-
ing once during the cooking (about 12
minutes). Makes 6-8 servings.

COUSCOUS WITH
FRESH FRUIT
Couscous is a staple of the Moroccan
table. This dessert version is similar to
rice pudding. Cream of coconut adds
extra flavor.
1 cup plain couscous (not Israeli
couscous)
2 cups boiling water
2 Tbsp. honey
1 cup sweet coconut cream (such
as Coco Lopez)
1 cup chopped pistachios
3 cups 1/2-inch-diced peeled fresh
pineapple
2 cups 1/2-inch-diced peeled fresh
(or canned) mango
2 cups 1/2-inch-diced peeled fresh
bananas

All recipes © Annabel Cohen 2013; annabelonthemenu@gmail.com .

NATURAL

our stores and online!

Selections!

ed fOOD fEgt.IFLES

Look for these color cod

BUSCH'S

BUSCH'S
9 #0 4Y

Save even more time
with online shopping!

buschs.com/MyWay

rtes4 ro-o-c/Aaipket

WEST BLOOMFIELD

FARMINGTON HILLS

W. 14 Mile at Farmington
248-539-4581

Grand River Avenue at Drake
248-427-7400

Visit www.buschs.com to find all 15 convenient locations.

A FAMILY-OWNED MICHIGAN COMPANY SERVING YOU.

1807370

Nitijet Sushi

Japanese Restaurant

DAILY SPECIALS

EVERY DAY SPECIAL
$7.99
Bento Box & Sushi lunch

THURSDAYS
All-You-Can-Eat Lunch
$9.99

Delivery and online ordering
wwwwbninja.com

V

Open 7 Days a week

Mon-Sat open at 11
Sunday open at 4

20% OFF

Your total food bill

Not good with any other offer or coupon & daily
specials Expires 5/15/13

!

33214 W.14 Mile
at Farmington Road
West Bloomfield MI 48322

248-737-4188

1826300

Try Our New Boneyard
Beef Ribs!

e, originat

\

Place couscous in a medium bowl.
Add the boiling water, and stir with a
fork. Allow the couscous to sit until the
water is absorbed. Fluff with a fork. Add
the honey, coconut cream and pistachios
to the couscous, and stir well. Serve the
couscous in dessert cups with the fruits
spooned over. Makes 6-8 servings.

ORGANIC

D

BB

Orchard Lake Rd.

South of 14 Mile

Farmington Hills

Excluding tax, tip and beverages • With this ad
Dine in only • Expires 5/15/13 JN

851-7000

Catering for all Occasions • Carry-Out • Our Speciality "Low Carb Ribs & Chicken & Lamb Ribs"

April 18 • 2013

63