>> sponsored by

BUSCH'S

rkesk reodiklakier

TOMATO AND
WATERMELON GAZPACHO
WITH FETA CHEESE AND
PIGNOLI
'/2 lb. ripe red or yellow tomatoes,
any variety, cut into chunks
Ph lbs. (without rind) watermel-
on, cut into chunks
1 English (seedless) cucumber,
unpeeled, cut into chunks
'/4 cup fresh basil leaves, any vari-
ety
3 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar
sea salt and pepper to taste
V2 cup crumbled feta cheese, gar-
nish
2 Tbsp. pine nuts (pignoli), lightly
toasted, garnish
fleur de sel, garnish (optional)
additional olive oil to drizzle on
soup

Put the tomatoes in the bowl of a
food processor, and pulse to finely
chop (not quite a puree). Transfer to
a large bowl. Repeat with the water-
melon and cucumber, each separately.
Chop the basil, and add to the mixture.
Add the oil, vinegar, salt and pepper,
and stir. Chill until ready to serve.
Just before serving, adjust salt and
pepper to taste. Serve in individual
glasses or bowls, sprinkled with the
feta cheese, pine nuts and fleur de sel
(if desired); drizzle additional olive oil
over the top. Makes 6-8 servings.

GRILLED WHOLE SNAPPER
Don't like snapper? Use this same
recipe and technique with other whole
fish varieties.
3 whole (about 21/2 lbs.) snapper,
scaled, gutted and boneless (gills and
fins removed, head attached)
extra-virgin olive oil
kosher salt
freshly ground pepper
2 lemons, cut into thin rounds
2 limes, cut into thin rounds
1 cup minced onion
2 Tbsp. minced garlic
4 tsp. fresh oregano leaves plus 4
sprigs of fresh oregano
4 tsp. fresh thyme leaves, plus 4
sprigs of fresh thyme
1 cup chopped parsley

Preheat grill to medium-high. Cut
3-4 diagonal slices about'/2-inch deep
on each side of the fish (through the
skin). Brush the fish inside and out
with olive oil, and salt the skin and the
cavity of the fish lightly. Repeat with
pepper.
Place half the lemon and lime
rounds in the cavity of the fish.

Combine the onion and garlic, and
sprinkle inside the fish. Lastly,
sprinkle the cavity with the oregano
and thyme leaves. Sprinkle half the
parsley in the cavity. Place the whole
sprigs of oregano and thyme inside
the cavity. Cover the fish, and chill
until ready to cook.
To cook, spray the grill grates with
nonstick cooking spray. Preheat grill
to medium-high. Brush more olive oil
on both sides of the fish, and place
the whole fish directly on the grill.
Place the additional lemon and lime
rounds on the grill. Cook the fish for
10 minutes without turning (turn the
lemon and lime after 2 minutes).
Turn the fish over carefully using
two turners at the same time (one
in each hand). Cook the fish on the
other side for 10 minutes more. Check
the fish for doneness using a fork to
flake some of the fillet inside.
Serve the fish drizzled with a bit
more olive oil and with the grilled
lemon and lime on top of the fish. To
serve to guests, cut the heads off the
fish, and cut through the fish to divide
in two. Serve each half sprinkled with
remaining parsley. Makes 6 servings.

QUINOA AND CORN
Pronounced "keen-wa," this grain is
actually a seed and is native to South
America.
2 cups quinoa
2 Tbsp. olive oil
3 Tbsp. butter or vegetable oil
2 cups chopped onions
2 tsp. minced garlic
3 cups fresh or frozen corn kernels
V2 cup fresh chopped cilantro
salt and pepper to taste
juice of '1/2 to 1 lemon, to taste

Fill a large saucepan with cold water,
and bring to a boil. Add the quinoa,
and bring to a boil again. Reduce heat
to a low boil, and cook uncovered for
5 minutes. Remove from heat, and
allow to cool a bit in the pan. Transfer
to a colander or sieve, and drain well.
Transfer to a large bowl, and add olive
oil. Toss well to coat.
While the quinoa is cooking, melt
butter in a large pot over medium-high
heat. Add the onions and garlic, and
cook stirring frequently until softened,
about 3 minutes. Add the corn, and
cook stirring frequently until the corn
becomes golden, about 10 minutes.
Add the onions, garlic and corn to
the quinoa, and toss well. Add the
remaining ingredients, and toss well
again.
Serve warm or at room temperature.
Makes 6 servings.

LET US HELP

MAKE YOUR
GRADUATE'S
DAY GREAT!

74;e

SHEET CAKES, PARTY TRAYS,
DELI SALADS, FRIED CHICKEN,
POP, LEMONADE, &
EVERYTHING ELSE YOU NEED!

CELEBRATE

Wit

Save even more time
with online shopping!

BUSCH'S

buschs.com/MyWay

Ptes ro-o-d Aattiet

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.

1808640

•

Greektown's
Newest Restaurant

Santorini Estiatorio is founded on the celebration of the Greek experience,
through Greek culinary tradition and culture. In Greece, a meal is an
opportunity to celebrate life with those around us* We will serve with
the same passion for life that is embodied in the Greek Culinary history
and culture.

313-962-9366

501 Monroe Street, Greektown

_Qp
I
•

SANTORINI

-

Iroit

www.SantoriniDetroit.com

a

1837850

May 30 • 2013

57

