"Much-heralded Star Deli slow-cooks it's own
tender temptations"

— Danny Raskin, 2012

dies

STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

$9.99 person

SALAD TRAY W/
LOX & CREAM CHEESE

DAIRY TRAY

$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
eColeslaw

SALAD TRAY

$9.49 ',',:rrson

$13.49 person

On Star's beautiful I
already low-priced ;
meat or dairy trays

Expires 7/30/13. 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

vx0 N G H U4

1841870

FINE CHINESE DINING

Where's the beef?

f you're a meat lover, you might
agree that few foods are as succu-
I lent as savory steaks on
the grill, marked just right
with charred lines criss-
crossing the surface. They
look good, and the aroma of
searing beef always stimu-
lates the appetite.
While no embellishment
is required, why not top
them with a creamy mush-
room sauce punctuated by
cognac? A baked potato is
optional but not as interest-
ing as sides like easy baked
zucchini "fries" and, yes, something
green.

GRILLED STEAKS
WITH MUSHROOM
COGNAC SAUCE
Take your favorite steak, and grill it
up medium-rare. Then smother it in
a savory sauce full of mushrooms.
That's good eating.

'A wonderful adventure in fine dining" – Danny Raskin

Sauce:

3 Tbsp. olive oil
'/2 cup chopped shallots
1 tsp. minced garlic
12 oz. sliced mushrooms
2 /3 cup cognac or other brandy
1 cup half-and-half or nondairy
creamer
2 tsp. beef bouillon (or 2 cubes)

2.1110ffr

11

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

1833560

u I in, ormer y of - ' au 's, is our chef

I LUNCH
FAMILY DINING
$ 5 OFF
Restaurant

Open daily from 7a.m-10p.m.

Our Everyday
Breakfast Special

$3.49

2 eggs, meat, hash browns
and toast 7am-11am
Monday - Friday

248-351-0777

29221 Northwestern Hwy.
(at 12 Mile)
Southfield, MI 48034

www.rfamilydining.com

*Kids under 10 years old eat
off the children's menu for

$ 1 ■

99 Every Monday!

(over $15.00)

Expires 7/3/13.
Not good on daily specials.
Before taxes.

DINNER
$ 5 OFF

(over $20.00)

10% DISCOUNT FOR SENIORS EVERY DAY
EXCEPT HOLIDAY AND SPECIALS

Expires 7/3/13.
Not good on daily specials.
Before taxes.

Carry Out, Catering and Delivery Available

*one child per adult

54

June 20 • 2013

JN

1845060

Steaks:
6 large rib-eye steaks (or your
favorite steak cut)
olive oil
kosher salt to taste
pepper to taste

Make the sauce: Heat oil in a
medium saucepan over medium-high
heat. Add the shallots and garlic, and
cook for about 2 minutes. Add the
mushrooms, and saute until they are
softened, about 5 minutes. Add the
cognac, half-and-half or nondairy
creamer, and bouillon, and bring to a
gentle boil. Cook for another 5 min-
utes. Keep warm while you grill the
steaks, or chill for up to 2 days before
reheating.
Prepare steaks: Rub the steaks with
oil. Season both sides well with salt
and pepper.
Heat grill to high. Spray both sides

That's what's on the menu this week.
Deep-fried foods can be heavy and
messy to prepare at home
(so few of us ever deep-fry
at home). But baked zuc-
chini "fries" give us that
crunchy, faux-fried flavor
without using even a drop
of oil. Add a green bean
salad (served hot or cold),
and your meal is complete.
Don't feel like steak? Use
the same grilling method
and steak sauce with
chicken or even grilled or
roasted fish.
For dessert, try some sorbet or
fresh fruit.

❑

of steak with nonstick cooking spray.
Grill steaks 2-3 minutes on each side
for medium-rare or more to your
preferred doneness.
Serve the steaks with the sauce
spooned over.
Makes 6 servings.

BAKED ZUCCHINI FRIES
1 egg white
2 medium zucchini, unpeeled
1 cup bread crumbs
'/4 cup finely grated Parmesan
cheese, optional
salt and pepper to taste

Preheat an oven to 375 degrees.
Line a baking sheet with parchment
paper or foil. Spray the paper with
nonstick cooking spray.
Place the egg white in a large
bowl. Cut the zucchini in half
lengthwise (if the zucchini is very
large with lots of seeds, use a tea-
spoon to scoop out the seeds). Cut
each half into "fries" about 4 inches
long and 1/2-inch wide.
Add the zucchini to the egg white,
and toss well.
Combine the breadcrumbs and
cheese (if using) in another bowl.
Add the crumb mixture to the zuc-
chini, and toss well.
Arrange the zucchini (don't worry
if you lose some of crumbs) on the
baking sheet, and bake for about 15
minutes or so, until golden. Allow
to cool for a minute or so before
removing the "fries" from the pan.
Season with salt and pepper to taste.
Makes 6 servings.

