"Much-heralded Star Deli slow-cooks its own
tender temptations"

— Danny Raskin, 2012

Eo! Tray's a Specialities

STAR
DELI

COMPARE OUR LOW PRICES
WITH ANY DELICATESSEN IN TOWN!

MEAT TRAY

SALAD TRAY

DAIRY TRAY

SALAD TRAY W/
LOX & CREAM CHEESE

$9.69 Person

$9.99 Person

$19.99 Person

HOURS: MON-SAT 7-9:30 • SUN 7-8

$13.49 Person

Summer comfort.

H

r

* Potato Latkes

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

* Handcut Lox

* Our Regular Tuna &
Fat-Free Tuna Can't Be Beat!

* Vegetarian Chopped Liver

Expires 8/15/13. One Per Order. Not Good Holidays.
10 Person Minimum. With this coupon.

*homemade Potato Salad
8IColeslaw

1

DELIVERY AVAILABLE

24555 W. 12 MILE ROAD

Just west of Telegraph Road • Southfield

248-352-7377

1847640

ow lucky we are to be sur-
rounded by the largest
bodies of fresh water in the
world. Those Great
Lakes are simply ...
great. Not to men-
tion all the inland
lakes and rivers dot-
ting and snaking their
way though our entire
Mitten state.
If we really wanted
to, many of us could
drive just a few miles
from where we live
and "catch" our dinner.
If you're like me, you
leave fish-harvesting to the profes-
sionals — but you still can enjoy a
plateful of fried perch, with gener-
ous amounts of fresh lemon juice
squeezed over just before the fork hits

UNFRIED LAKE PERCH

NO

1

Off

I

I
I
I

I

Purchase of
$10.00
or more

I

0

I

5 2.00 Off

Purchase of $20.00 or more I

I

Not valid with any other offer. Not valid on breakfast specials.:
I
With coupon. Exp 8/15/13

Not valid with any other offer. Not valid on
breakfast specials. With coupon.

Exp 8/15/13

I

..

L

Graduation Catering
Open days 003073gCli reakfast
and dinner
www.leosconeyisland.com

Work with the Most
Knowledgeable Chevy Salesman
in Our Area

DAVID SAMUELS

CHEVROLET

ON TELEGRAPH • NORTH OF 1-696 I SERRA CHEVROLET.COM

248-304-2882

Monday thru Thursday 9AM-9PM I Friday 9AM-6PM I Saturday 9AM-4PM

78

July 25 • 2013

FIND NEW ROADS

CSERRA

cHrvizoLr

',MILER!)

A I

^ 04a

g

olive oil (not extra-virgin), for
brushing on a baking sheet
1 cup flour
'/2 cup plain breadcrumbs
1/2 cup grated Parmesan cheese
1 Tbsp. paprika
1 Tbsp. dried parsley flakes
1 tsp. granulated garlic
1/2 tsp. salt
1/2 cup (1 stick) melted butter or
olive oil (not extra-virgin), or a
combination of oil and butter
11/2 lbs. fresh lake perch fillets
lemon wedges (garnish)

Preheat oven to 350 degrees. Brush
oil on a rimmed baking sheet, and
place the baking sheet in the oven to
heat.
Combine flour, breadcrumbs,
cheese, paprika, parsley flakes, garlic
and salt in a medium bowl. Mix well,
and set aside.
Pour melted butter into a small
bowl. Brush all the fish fillets with
melted butter. Then dredge them well
in the flour mixture, pressing it onto
the fish. Transfer the fish to a dish or
pan until all the fish is dipped and
dredged.
Remove the hot baking sheet from
the oven, and quickly arrange the
fish, skin side down, on the hot bak-
ing sheet. Bake in the preheated oven

the fish. What I don't enjoy is frying.
It's messy and time-consuming. That's
why I like to "un-fry" many of my
favorite foods in the oven.
So, on this week's menu is
a perch dish I've developed:
a recipe that tastes mighty
good without the fuss. Add
a big crunchy salad for a
crowd that includes 10 dif-
ferent types of vegetables and
a dressing that's an updated
roasted-red pepper French
(it stays fresh and tasty in
the refrigerator for leftovers
for a couple of days). Sneak
in some more comfort with
cheesy-baked rice with a surprise
crispy-bottom crust — think maca-
roni and cheese but with rice.
These recipes are not difficult, and
the results are spectacular.

❑

until golden, about 25 minutes.
Serve with lemon wedges to be
squeezed over the perch. Serves 6.

10-VEGETABLE SALAD
WITH ROASTED-RED
PEPPER DRESSING

Salad:
8 cups chopped romaine lettuce
2 cups chopped radicchio (about
1 small head)
1 cup finely chopped red or
Bermuda onion
1 cup finely chopped zucchini
1 cup finely chopped red or yel-
low bell pepper
1 cup 1/2-inch diced, seeded,
unpeeled cucumbers
1 cup frozen peas, thawed
1 cup chopped celery
1 cup fresh corn kernels (about
1-2 ears of corn), raw
1/2 pint grape tomatoes, halved
lengthwise
1 cup fresh chopped parsley
Dressing:
2 roasted red bell peppers (fresh
or jarred), cut in large pieces
% cup mayonnaise
2 Tbsp. olive oil
juice of 1 lemon
2 Tbsp. cider vinegar
1 Tbsp. drained capers
1 tsp. fine sea salt or kosher salt
1/2 tsp. fresh ground pepper