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I

was just reading an article in a
10-year-old Time magazine about
summer. Not summer per se but
about how new starts and resolutions
should be made in the
summer instead of the
new year in January.
With long days and
stay-outside weather, the
article suggested, we are
more amenable to big
changes.
I find that summer
weather is perfect for a
road trip. And my pre-
ferred destination is right
in my own home state.
So into the car and away
I roam — mostly north and sometimes
west. And when I arrive, I choose to

PAN-FRIED LAKE PERCH

1 cup flour
2 Tbsp. corn flour or cornmeal
2 tsp. ground paprika
1 /4 tsp. salt
Ye tsp. ground cayenne pepper
1 large egg
'/2 cup milk
'/2 cup (1 stick) butter
1 lb. fresh lake perch fillets,
deboned (bones removed)

Line a rimmed baking sheet with
several sheets of paper towel.
Combine flour, corn flour or corn-
meal, paprika, salt and cayenne pep-
per in a shallow bowl, and stir with a
whisk or fork. Set aside.
Combine the egg and milk in
another bowl, and whisk or stir well
with a fork. Set aside.
Heat the butter in a large skillet over
medium-high heat until the "foam"
subsides (nonstick works fine as does
a stainless steel or cast iron skillet).
Dip one fillet in the milk/egg mix-
ture, then dredge in the flour mixture
and place it, skin-side up, into the hot
butter. Cook for 2 minutes. Turn over
with a spatula, and brown on the
other side. Repeat with enough fillets
to fill, but not crowd, the pan. Cook
on both sides until golden, about 4-5
minutes total.
Remove to the prepared baking sheet
to drain. When all the perch is cooked,
serve immediately, with lemon wedges
if desired. Makes 4-6 servings.

CHEESY CHUNKY
POTATOES

Use any variety of potatoes with this
recipe.

C.A1111
SMOKE

Road trip-
inspired
recipes.

HOUSE

GRILL

eat what's local.
I recently had the most deli-
cious perch in Pellston, Mich. I was
reminded of how much I like this fish
simply prepared. I love how
the small fillets "curl" during
cooking due to the delicate
skin shrinking with the heat.
Butter gets trapped in the
"curve making the fish even
more succulent.
What to eat with perch?
Although I need nothing more
than a squeeze of lemon and
all the perch I can eat, a quick
salad, some cheesy potatoes
and my favorite "Goldbrick"
over vanilla ice cream sure
makes this week's menu fit like a glove
— or mitten.

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❑

4 lbs. new or redskin potatoes,
quartered if small and cut into
eighths if larger
2 cups half-and-half
1 /2 cup chopped mild onion, such
as Vidalia
2 Tbsp. minced garlic
1 tsp. salt
3 /4 tsp. ground white pepper
3 cups freshly grated Parmesan
cheese

248.438.6741 • www.cayagrill.com
1403 S. Commerce Rd., Wolverine Lake

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4( * * * * * JOIN US FOR DINNER IN OUR OUTSIDE PATIO * * * * *
r
r

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11

Preheat oven to 375 degrees. Place
potatoes in a large bowl. Add remain-
ing ingredients, and toss well to coat.
Transfer the potatoes to an attractive
baking dish. Cover the dish with foil,
and bake for 30 minutes. Remove
the foil from the potatoes, and bake
another 30 minutes or until the pota-
toes are tender, golden and bubbly.
Serve hot. Makes 8-12 servings.

CARRIKES3
Olt Slit DOM
With any $29.95 or More

Or Carryout or Catering I
Orders Of $59.95 or more !

Present this printed coupon when
placing order. Excludes all other
specials & offers. Exp. 8/31/14. JN

Present this printed coupon when
placing order. Excludes all other I
JN specials & offers. Exp. 8/31/14.
.1

6646 Telegraph at Maple

Bloomfield Plaza

Dine In / Carry Out / Catering

-

Call
248-932-0800

JN

** ** * * * * www.stevesdeli.com * * * ** ****

BITTERSWEET
'GOLDBRICK'

This is the best "Goldbrick" you'll
ever taste. Add some chopped pecans
if you wish.
1 lb. bittersweet chocolate,
chopped
2 cups refined (not unrefined or
virgin) coconut oil
3 /4 cup light (clear) corn syrup

Serving Beer, Wine & Mixed Drinks

THANK YOU

•

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\ 14

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14-11 4111,_
"Best Corned Beef in Farmington Hills!"— Sy Ginsberg

Oakland County

Private Parties
Available all Day
Sunday! Great party
atmosphere- FULL
BAR, WOOD-FIRED
PIZZA available!
CALL FOR DETAILS!!

tar making us the

Deli!

FULL BAR! • TRY OUR BAKED WHITEFISH DINNER!! • TRADITIONAL DELI SPECIALTIES! • CATERING.

Combine chocolate, oil and corn
syrup in a microwave-safe bowl.
Cook on high for 2 minutes. Stir until
smooth. Do not chill. Before serv-
ing, heat in microwave in 30-second
intervals until melted again. Drizzle
over your favorite ice cream, and
wait about 1 minute until hardened.
Makes about a quart of "Goldbrick."

m

FARMINGTON HILLS

PONTIAC

37580 W. 12 Mile Rd. (12 Mile & Halstead, next to Kroger) Wed-Thurs-Fri 10am-9pm

247 S. Telegraph

10%
OFF
DELI

Trays

Choose from Deli Meat-
Cheese Way or Sandwich Tray

m .

10 person minimum, 24 hours notice
Not valid with trade, or any other discount or coupons
Exp. 8/31/14

Mlle N of 0 iftard Lake Rd - east side)

$C SALAD FROM
CATERING MENU

OFF

Saturday 11am-9pm
Sunday - Closed

Serves 5-10 people or
10-15 people
Choose from 10 Varieties!

Not valid with trade, or any other discount or coupons Exp.
8/31/14

15%
OFF
Total Food Bill

Valid after 2PM weekdays and all day Saturday.
One coupon per table. Cannot be combined with any other offer.
Expires 8/31/14

See our complete menus on www.bronxdeli.com

August 7 • 2014

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