ri3 ONG H arts & entertainment >> food T u h e M e n FINE CHINESE DINING 'A wonderful adventure in fine dining" — Danny Raskin 01114.- p-- Passover entrees. I ÷-21 1I t's hard to believe we're already think- ing about Passover, which begins this year on the evening of April 14. If your holiday experiences are anything like mine, phone calls are being made, menus are being planned, tables are being mentally arranged and food assign- ments are in the works. Some dishes are com- pulsory — the soup, the fish and everybody's favorite [fill in the blank]. Still, there is plenty of room for ! 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 LIKE US ON FACEBOOK! at Sieger6Wi 3426 E. West Maple Rd. at Haggerty Rd. (248) 926-9555 r SOUP I 99 COMBO H I lb ea of Corned Beef, SANDWICH $ 1 I I expires 3/27/1411 Turkey and Roast Beef & DRINK L SPECIAL FOR TWO 1 II ,,,,,, II 99 . expires 3/27/14 1 1 SPECIAL FOR TWO 1 Any Two Half Sandwiches $14V V 1 1 Any Two Half Salads $1499. 1 i Includes 2 Cups of Soup " Includes 2 Cups of Soup I expires 3/27/14 1 expires 3/27/14 • • 1. A L DINNER SPECIAL $1099; ; Roast Turkey, Beef Brisket, 1 I Stuffed Cabbage expires 3/27/14 I LOX OR SABLE ' FOR TWO I r Includes Fresh Fruit, And 2 Coffees $1 I I L r 11 A 1°° EXTRA for Matzo ball or Kreplach soup With any specials expires 3/27/141 9 99 LOX, SABLE, KIPPERED & 99 11 SALMON OR WHITEFISH I APPETIZER expires 3/27/141 9 ✓ I Includes Coffee L expires 3/27/141 r LB of any Meat, Deli Tray $8.99 per person i I I I LB I 'Dairy Tray $14.99 per person I I LB of of Coleslaw, Potato Salad, I I Deli tray and Dairy tray for 10 or more 1 1 expires 3/27/14.1 I IL will receive a fresh fruit basket .1 L 99 : 1 $ Loaf of Rye Bread 1 expires 3/27/141 ,4 PIECE LAMB $1199 :: SPECIAL FOR TWO$ 13 , 1 Any Salad with two 'CHOP DINNER • ibowls of Soup 1 I 9 r 1 expires 3/27/14 L I L TOTAL BILL Excludes tax, tip and beverages. With this ad. Banquet Services not included. Brass 24234 Pointe QJ - T,,,/ Orchard Lake Rd., N.E. corner of 10 Mile • 476 - 1377 Open 7 Days a week for lunch & dinner 60 March 13 • 2014 i expires 3/27/14 I 10% OFF Dine in or Carry out. Expires 4/3/14 99 I CHICKEN WITH DRIED FRUITS AND OLIVES 4 lbs. (about 12) boneless, skin- less chicken breasts (if the breasts are large, split horizontally so each breast makes 2 thin halves) salt and pepper to taste 1 cup matzah cake meal or potato starch vegetable or olive oil (not extra- virgin) to saute chicken 1 cup pitted prunes 1 cup dried apricots 1 cup golden raisins or sweetened dried cherries '/2 cup pitted Spanish green olives (optional) 1 /3 cup capers with a bit of juice (optional) Sauce: 2 cups white wine 2 cups chicken broth or stock (or 1 15-oz. can) 1/2 cup red wine vinegar or white balsamic vinegar 1 cup brown sugar 1 Tbsp. minced garlic 1 Tbsp. dried oregano Garnish: '4 cup fresh chopped parsley Preheat oven to 300 degrees. Season the chicken breasts with salt and pepper. Dredge them in mat- zah cake meal or potato starch, and set aside. Heat about Vs-inch of oil in a large skillet over medium-high heat. Saute the chicken breasts in the hot oil until lightly colored on both sides. Set aside in a baking dish (or disposable aluminum pan), overlapping breasts in the pan. You will need to cook the innovation. This week's menu is all about some of my favorite main dishes, or entrees: aromatic brisket with thick- ened gravy, punctuated with orange, fresh ginger and cinnamon; sweet and savory chicken with dried fruits and olives; another chicken dish, with fresh fennel and potatoes, boasting the tart, bright flavor of fresh lemon; and for the non-meat eater, layered lasagna with lots of spinach and fresh tomato sauce. ❑ chicken in batches (the chicken will not be completely cooked through). Combine the sauce ingredients in a large saucepan, and bring to a boil over high heat. Reduce heat to simmer, and cook for 10 minutes, uncovered. Arrange the fruit over the chicken. Add the olives and capers (if using) over the fruit. Pour the sauce over the chicken. Cover the chicken with foil, and bake for 1 hour. Serve the chicken with the fruit, olive and capers spooned over the chicken, and garnish with the fresh parsley. Makes 8-12 servings. ORANGE GINGER BRISKET 4-5 lb. trimmed beef brisket 1 Tbsp. kosher salt 1 tsp. freshly ground pepper '4 cup olive oil 3 cups chopped onions 1 Tbsp. minced garlic 1 cup diced carrots 1 cup chopped celery 2 Tbsp. fresh chopped, peeled ginger 1 Tbsp. grated orange zest or peel 2 cups red wine 2 cups water 1 cup orange juice 1 cinnamon stick 2 bay leaves Preheat oven to 400 degrees. Place brisket in a large roasting pan. Season it with salt and pepper, and roast, uncovered, for 15 minutes. Turn brisket over, and roast another 15 minutes. While the brisket is roasting, heat the oil in a large skillet over medium- high heat. Add the onions, garlic,