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Contact Larry Allan

33700 Woodward Ave. • Between 14 Mile & Adams • Birmingham, MI

248-644-8565

—■ 10

Chicken Stir Fry 59.99

OPEN 24 HOURS
Tasty and Healthy
Breakfast, Lunch
and Dinners
Homemade] Slitms El*

Delicious Full Course Dinners

Iform

featuring:

Senior
Citizen
Discount

Homemade Meatloaf '9.49
Homemade Turkey $9.99
Grilled Chicken Breast '9.99

OF SOUTHFIELD

On 12 Mile Rd. East of Northwestern Hwy. • 248-353-3232

* * * * * * FATHER'S DAY • GRADUATION * * * * * * *

• 4 5

I

_IF

PARTY TRAYS

CORMS
OR SIN DOWN

Or Carryout or Catering I
Orders Of $59.95 or more

I With any $29.95 or More

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order. Excludes all other specials
I & offers. Exp.7/6/14
JN

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Excludes all other specials & offers..
Present this coupon when placing 1 T
JN order. Exp. 7/6/14
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I.

Call

6646 Telegraph at Maple

Bloomfield Plaza

Dine-In / Carry Out / Catering

248-932-0800

JN

********* www.steVesdeli.com ********

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DAILY
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Starting at

Jewish News

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01411 -F

4189 Orchard Lake Road, Orchard Lake Twp., MI

248.865.0000

www.mezzagrille.com

54

CUSTOMER
APPRECIATIom

Excludes alcohol, Lamb Chops, tax and
gratuity. Dine-in or carry out. Must have
coupon. Cannot be combined with
another offer. Expires 7/20/14.

OTED

•-

June 12 • 2014

JN

Menu

Father's Day food.

0'

.17

On The

$699

CHOOSE TWO
SOUP, SALAD
OR SANDWICH

F

ather's Day gift memories: neckties, tools and
barbecue paraphernalia (before electronics came
along). While these gifts sometimes are given
with not a lot of thought, food is always presented with
great consideration. This year, on Sunday, June 15, make
the usual Father's Day dinner a little different. Stray
from the customary meat fest, and lighten up a bit.
Caesar salad is, by far, the salad of choice for many
men. Here's an easy dressing I like to make because it's
creamy and really coats Romaine lettuce leaves well. Add
a salmon burger with lots of vegetable toppings, and go
for Brussels sprouts chips instead of fried potato versions.
Show your dad your love with this delicious meal.
And buy him a gadget, too. Why buck tradition?

❑

BAKED SALMON BURGERS
Burger:
11/2 lbs. boneless and skinless salm-
on fillet, cut into chunks
1 /2 cup chopped onions
1 Tbsp. Dijon mustard
1 Tbsp. mayonnaise
2 Tbsp. fresh lemon juice
2 Tbsp. fresh dill weed
2 tsp. Worcestershire sauce
1 /2 tsp. fine sea salt (or to taste)
1 /4 tsp. freshly ground pepper
pinch of cayenne pepper
1 /4 cup breadcrumbs (or Panko
crumbs)
1 /4 tsp. freshly ground black pepper
(or to taste)

For cooking:
1 cup breadcrumbs
olive oil for brushing on baking sheet

Combine salmon, onions, mus-
tard, mayonnaise, lemon juice, dill,
Worcestershire sauce, salt, pepper,
cayenne and 1/4 cup breadcrumbs in
the bowl of a food processor, and pulse
until uniform but not a paste. Transfer
to a bowl, and chill several hours.
Preheat oven to 425 degrees. Line a
baking sheet with parchment paper,
and brush with olive oil. Place the 1 cup
of breadcrumbs in a shallow bowl.
Form the burger mixture into 8 pat-
ties, and dredge them in breadcrumbs.
Place the burgers on the prepared bak-
ing sheet, and bake for about 15-20
minutes (do not overcook). Serve on
buns or pita pockets with your favor-
ite toppings, such as arugula, lettuce,
tomatoes, fresh dill, tzatziki — you
name it. Makes 8 servings.

BRUSSELS SPROUTS CHIPS
2 lbs. Brussels sprouts
1 Tbsp. olive oil or melted coconut oil
flaky sea salt to taste
nutritional yeast or finely grated
Parmesan cheese (optional garnish)

Preheat oven to 325 degrees. Line
two rimmed baking sheets with parch-
ment. Set aside.
Remove leaves: Use a small sharp knife
to trim off the stem end of the sprout.
Remove outer leaves. Repeat with the
trimming of the sprout until only the
small center of the sprout remains. Repeat
with all the sprouts (use the sprout cen-
ters for another use). Transfer the leaves
to a large bowl, toss with olive oil and salt,
and place on the prepared baking sheets.
Bake for 10 minutes. Remove any
golden leaves to a dish, and set aside.
Continue baking and removing leaves
until all the leaves are lightly golden at
the edges (do not overcook). This whole
baking process should take approximate-
ly 30 minutes. Makes 8 or more servings.

CREAMY CAESAR
SALAD DRESSING
This recipe uses a shortcut — mayon-
naise — to make an easy, creamy dress-
ing. After all, mayo is just eggs and oil,
the same ingredients in Caesar salad
dressing.
'/2 cup mayonnaise
1 /4 cup extra-virgin olive oil
1 /4 cup grated Parmesan cheese
2 Tbsp. fresh lemon juice, plus
more to taste
2 Tbsp. red wine vinegar
5 anchovy fillets (optional)
2 tsp. chopped garlic
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard
salt and freshly ground pepper to
taste

Combine all ingredients in the bowl
of a food processor, and process until
smooth. Add additional lemon juice,
salt and pepper to taste. Add to torn
Romaine lettuce leaves, and add addi-
tional Parmesan cheese and toasted
croutons. Makes 12-20 dressing serv-
ings, depending on how heavy you like
your salad dressed.

