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June 27, 2013 - Image 58

Resource type:
Text
Publication:
The Detroit Jewish News, 2013-06-27

Disclaimer: Computer generated plain text may have errors. Read more about this.

6881 Orchard Lake Rd.
on the Boardwalk
(248) 851-5030

Fourth of July feast.

A

merica's Independence Day is just a week
away — time to fire up some great recipes
for celebrating our country: a burger with
some interesting mix-ins, a grilled eggplant salad
(along with the requisite slaw or potato salad) and
some baked turnip "fries" Be sure to dip those fries
and shmear that burger with some homemade ketch-
up. Enjoy your star-spangled day!



Got Gold?

We Buy It.

1831170

DETROIT
JEWISH NEWS

JN

Be on the
lookout for....

Heat grill to high.
Combine all ingredients except salt
and pepper in a large bowl, and mash
with your hands until well mixed.
Form into 6 large burgers, and flat-
ten. Place the burgers on the grill,
and season as needed with salt and
pepper. Cook until the bottoms of the
burgers are well charred. Turn burg-
ers once to cook on the other side
to your desired degree of doneness.
Makes 6 servings.

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DIRECTORY:

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directory for our readers. This is our
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Issue date July 25th

GRILLED EGGPLANT
SALAD
2 medium eggplants (V/2 -3
lbs.)
olive oil
3 medium ripe tomatoes, sliced
3 Tbsp. slivered almonds, light-
ly toasted
1 Tbsp. capers
1 % cup shredded fresh basil
leaves
3-4 Tbsp. balsamic vinegar, to
taste
kosher salt and pepper to taste

.

58

June 27 • 2013

JN

OLIVE-PEPPER-GARLIC
BEEF BURGERS
This recipe works well with lamb, tur-
key or buffalo burgers as well.
2 lbs. very lean ground beef
1Tbsp. fresh garlic, minced
'/2 tsp. cayenne pepper
3 Tbsp. olive oil
'/2 cup chopped, pitted
Kalamata olives
1 % cup fresh Italian parsley,
chopped
1 roasted red pepper, chopped
1 egg
sea salt or kosher salt to taste
freshly ground pepper to taste

333333

Heat grill to medium-high. Slice
eggplant into 1 /4-inch-thick rounds.
Brush one side of each eggplant
round with a very thin layer of olive
oil. Grill the eggplant on the oiled
side until marked with grill lines.
Turn the eggplant over (no need to
brush oil on the other side), and grill
for about 3 minutes more. Arrange
the eggplant on a serving dish, over-
lapping the slices. Arrange the toma-
to slices between some of the egg-
plant slices. Sprinkle the almonds,
capers and basil over the salad,
drizzle with the balsamic vinegar
and season with salt and pepper.
Makes 6 or more servings.

SPICED TURNIP 'FRIES'
I've been oven baking all types of
"fries" these days. These are good!
6 lbs. fresh turnips, peeled
2 Tbsp. melted coconut oil (or
any other of your favorite oils)
1 Tbsp. medium chili powder
1 tsp. granulated garlic
salt and pepper to taste

Heat oven to 400 degrees. Line a
rimmed baking sheet with parch-
ment or foil.
Cut turnips into "fries" (about
1 /2-inch thick). Drizzle with oil,
and sprinkle with chili powder and
garlic. Toss well with your hands to
coat.
Arrange in a single layer on the
prepared baking sheet. Cook 25-35
minutes until the "fries" are golden
and tender. Season to taste with salt
and pepper. Allow to cool for 1 min-
ute before removing from the pan.
Makes 6 servings.

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