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FINE CHINESE DINING

A wonderful adventure in fine dining" — Danny Raskin

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A Memorial Day barbecue.

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Open 7 days a week for lunch and dinner
Catering and carryout available
Gift certificates
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
248-489-2280
illiammiii
www.honghuafinedining.com
1111
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Siegeh Deli at

3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555

I Order Your Graduation Trays Now!!! I

„ Deli Tray $8.99 per person
Dairy Tray $14.99 per person

LB. of Sable $26.99
LB. of LOX $13.99
LB. of Chopped LOX $6.99
Lb. kippered salmon $12.99

1 1 Deli tray and Dairy tray for 10 or more

expires 6/6/13

expires 6/6/131

99 11 LOX, SABLE, KIPPERED t6 99
SALMON OR WHITEFISH 41.
APPETIZER

SPECIAL
FOR TWO

Any Salad with two
bowls of soup

will receive fresh fruit basket free

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expires 6/6/131 1 Includes free coffee

expires 6/6/13 1

of any Meat ,
LOX OR SABLE FOR TWO $ 1699.. ; LB
$1599:
LB of Coleslaw,
, INCLUDES
, LB of Potato Salad,

I FRESH FRUIT AND 2

COFFEES

,

expires 6/6/13 II

Loaf of Rye Bread

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I BUY ANY LB. OF CORNED BEEF GET LB. OF III Ar
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MI
I ROAST TURKEY $3.99, LB. OF ROAST BEEF
II I •
$1.99 & LB. OF HOT DOGS $.99
OF BEEF HOT DOGS FREE

BEEF A L A

expires 6/6/13

4799

expires 6/6/13 11 w .

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ANY
DINNER
SPECIAL

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expires 6/6/13

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$999 :: SOUP, SANDWICH$ 1099
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AND DRINK

expires 6/6/13 1 11
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DINNER SPECIAL COMES $ 1 1 99 1 1 SIEGEL'S HOMEMADE $
WITH DRINK AND DESSERT expires 6/6/13 CHOPPED LIVER expires 6/6/13

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Restaurant

emorial Day, on Monday,
May 27, officially signals
the start of the grilling
season — which lasts until well after
Labor Day.
Hamburgers are
nearly always one of
the first foods to hit
the grates. Cold beef
(always use cold beef!)
dusted simply with a bit
of salt and pepper and
placed on a hot grill
(make sure it's hot) is
all that's required for a
perfect burger.
Just make sure you
don't turn the burger
until it is good and
charred on one side; otherwise, it
will stick and just make a mess of the
grill. Cooked enough, the beef will

GRILLED TURKEY-
BULGUR BURGERS WITH
ROASTED RED PEPPER
SAUCE

Sauce:
'/4 cup mayonnaise
1 roasted red pepper (jarred or
canned is fine)
2 Tbsp. fresh lemon juice
1 Tbsp. minced onion
1 Tbsp. drained capers
salt and pepper to taste
Burgers:
1/2 cup bulgur
1/2 cup boiling water
11/2 lbs. lean ground turkey, very
cold
2 large eggs
1 tsp. salt
1/2 tsp. pepper
nonstick cooking spray
6 pocket pitas, top inch cut off
Garnish:
fresh chopped cilantro, sliced
tomatoes, sweet pickle slices and
shredded lettuce

i[al ian Cuisine

248.476.0044

Buy on lunch or dinner entree
and get the second 1/2 off

Of equal or lesser value

15% off
total food bill

Not good with any other coupons.
Not good on holidays. One coupon per couple. Up to $30
Expires 7/15/13

Not good with any other coupon.
Not good on holidays. One coupon per couple. Up a $30
Expires 7/15/13

Farmington Hills • Corner of Grand River & Haggerty Road
Auburn Hills • 1 1/2 miles south of the Palace of Auburn Hills

132

May 23 • 2013

1333330

Make the sauce: Place sauce ingre-
dients in the bowl of a food processor
or the pitcher of a blender, and pulse
or blend until smooth. Chill until
ready to use (up to 1 week).
Prepare and cook the burgers: Place
the bulgur in a large bowl. Add the

turn easily. Another trick to help with
the sticking issue is to brush those
burgers with a bit of oil (any kind),
or spray them with nonstick cooking
spray.
But why stop with beef?
Turkey on the grill is the
next most popular meat to
"burgerize." Turkey can be
dry when cooked, so I prefer
to make more of a "croquette"
type meatball and form it
into a burger. In today's
recipe, I've replaced the typi-
cal breadcrumbs with some
chewy bulgur.
This week's menu is all
about grilling ... everything.
As long as the grill is fired up,
grill a salad! Grill a side dish! Serve a
few icy brewskies, and you'll be grill-
ing and chilling! ❑

boiling water, and allow the bulgur
to soften for 10 minutes. Cool to
room temperature. Add remaining
ingredients, and mash well with your
hands. Chill until ready to use, up to
a day ahead. Preheat grill to medium-
high. Divide the turkey mixture into
6 portions, and form into thin (about
1 /2-inch-thick) patties. Season the
patties lightly with a little more salt
and pepper, and spray them well with
nonstick cooking spray. Arrange the
burgers on the preheated grill, and
cook about 5-6 minutes on each side.
Do not overcook.
Serve the burgers in pita pockets
with garnishes of choice and with a
spoonful of the roasted pepper sauce.
Makes 6 burgers.

GRILLED CARROT-
JALAPENO-STRAWBERRY
SALAD WITH ARUGULA
AND CIDER VINAIGRETTE

2 lbs. carrots, peeled and halved
lengthwise
1 pint strawberries, green leaves-
end cut but strawberries left whole
6 medium jalapeno peppers left
whole
olive oil for brushing
1 cup slivered almonds
5 oz. baby arugula or chopped
Romaine lettuce