arts & entertainment •>>,:f o o d
WRCJ 90.9FM PRESENTS
Neighborhood Summer Festival A
Beverly Hills • Clarkston
TICKETS JUST $20!
DETROIT
SYMPHONY ORCHESTRA
THURSDAY, JULY 18 AT 7:30 P.M.
at Clarkston High School
LEONARD SLATICIN Music Director
A COMMUNITY-SUPPORTED ORCHESTRA
FRIDAY, JULY 19 AT 8 P.M.
at Seligman Performing Arts Center
on the Detroit Country Day School
Campus in Beverly Hills
SOUNDS
SUMMER
Christopher Lees, conductor
Hunter Eberly, trumpet
Sounds of Summer has something for
everyone — from favorite classical melodies
to hit show tunes and pop standards — it's
a potpourri of musical delight! So, get your
friends or family together and join us for a fun,
casual, and unexpected night with the DSO.
VISIT
dso.org
FOR TICKETS
OR CALL 313.576.5111
GROUPS OF 10 OR MORE CALL 313.576.5130.
Your best grill.
Chadwick Jubilee
Dvofak Slavonic Dance
J. Strauss The Blue Danube Waltz
Tchaikovsky March Slave
J. Strauss Thunder e2 Lightning Polka
Arutunian Trumpet Concerto
Arr. Healey Tribute to Irving Berlin
John Williams March from Superman
I
General admission tickets are
just $20 for adults; Sio for children
under 18 and students (or free
with every adult ticket purchased).
1841220
v‘ONG HILO
want to squeeze in the summer
feeling as long as possible each
year, and, to me, summer equals
grilling. July is all about
being a creative griller
— about what to cook
over the flame besides the
obvious chicken, dogs and
burgers.
Grilled corn on the cob
is almost as popular as the
boiled kind these days.
But a piquant dressing
takes this summer staple
to another dimension. If
cob eating is too messy,
remove the grilled corn
from the cob, and toss with a small
FINE CHINESE DINING
"A wonderful adventure in fine dining" - Danny Raskin
tea '
UI
him; -lir
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
www.honghuafinedining.com
sposiTA
Closed Thurs July 4th!
, s
Italian Dining
in a Casual Atmosphere
m
RISTORANTE
OUR PETIT FILET DINNER
IS HAPPENING AGAIN!
July 3rd I Closed July 4th ) and
Monday July 8th to Friday ,July 12th ....
$21.95
includes Petite Filet, antipasto plate, side of
pasta, salad and soup, potato & vegetable
Mon-Thurs: 4pm-10pm • Fri: 11am-11pm
Sat: 4pm-11pm • Sun: 4pm-9pm
26
July 4 • 2013
(248) 538-8954
33210 W. 14 Mile Rd
In Simsbury Plaza, just east of Farmington Rd.
West Bloomfield
GRILLED CORN ON THE
COB WITH LEMON-DIJON
SPLASH
Dressing:
1/2 cup olive oil
1/2 cup minced shallots
1 /4 cup minced fresh dill
3 Tbsp. Dijon mustard
juice of 1 lemon
Corn:
6 or more ears of corn
olive oil
kosher salt and pepper to taste
Make the dressing: Combine all
dressing ingredients in a small sauce-
pan over medium-high heat. Bring to
a boil, and remove the dressing from
the heat to cool.
Meanwhile, heat grill to medium-
high. Shuck the corn (peel back, and
remove the husk and silk). Brush the
corn lightly with olive oil, and place
on the hot grill. Turn the corn several
times during grilling (10 minutes
total) until many of the kernels are
golden and some are lightly charred.
Serve the corn hot with the dressing
brushed or drizzled over. Makes 6 or
more servings.
GRILLED SALMON, GOAT
CHEESE AND SUNDRIED-
TOMATO SUBS
1 large onion, cut into thick slices
olive oil
6 4-oz. portions boneless and
skinless salmon fillets
1 large French baguette
1 English or seedless cucumber,
amount of dressing.
Add an Asian salad, this time
loaded with grilled vegetables, and
we've a unique, yet refresh-
ing, salad that doubles as a
side dish.
And the most blue-collar
sandwich around — the
sub — gets an inspired
upscale makeover with
salmon and accoutrements
like chevre (goat cheese)
and sundried tomatoes.
For dessert, go the grilled
route with some caramel-
ized grilled bananas cooked
in foil — heavenly when
served over good vanilla ice cream.
❑
sliced into thin circles
16-20 oil-packed sundried toma-
to halves, drained
2 Tbsp. drained capers
10 oz. soft goat cheese (chevre),
crumbled
1 % cup balsamic vinegar
kosher or sea salt to taste
Preheat grill to medium-high.
Brush the onion slices with a small
amount of olive oil, and grill on both
sides until tender and lightly charred,
about 8 minutes (you may also grill
or broil these on foil). Set aside to
cool.
Spray both sides of salmon por-
tions with nonstick cooking spray.
Place the salmon, skin side down,
on the hot grill. Grill for 5 minutes.
Using a spatula or turner, carefully
turn the salmon over, and cook on
the other side for 5-6 minutes more
until just cooked (do not overcook).
Remove the salmon to a plate.
Cut the baguette down its length,
leaving a 1/2-inch "hinge" on the
bottom. Line the cucumbers and
sundried tomatoes down the inside
bottom half of the bread. Repeat
with the goat cheese and capers.
Drizzle the balsamic vinegar over
all. Carefully arrange the fish pieces
down the center of the bread, and
season to taste with salt.
Close the bread to make a long
sandwich, and secure the sandwich
every few inches with short skewers
or long toothpicks. Serve whole, and
cut the sandwiches as you serve; or,