June 27 • 2019 27
jn

the marshmallows on top to cover the 
chocolate. Bake for 10-15 minutes, 
until the marshmallows are golden. 
If you’
d like the marshmallows more 
“toasty,
” raise heat to broil and cook 
for a minute or two more. Serve with 
graham crackers. Use a spoon to serve. 
Makes lots of servings, at least 20!

FOIL-ROASTED BABY POTATOES 
WITH DILL, PARMESAN AND 
FRESH BASIL
 1 pound baby new potatoes, halved
 2 Tbsp. olive oil
 1 tsp. dried dill 
 Kosher salt to taste
 Fresh ground black pepper to taste
 ½ cup fresh basil leaves, whole or 
chopped
 ½ cup freshly grated or shaved 
Parmesan cheese

Preheat grill to medium-high (or 
preheat oven to 350°).
Place a large length of heavy-duty 
foil (or 2 layers regular foil) on a 
clean surface. 
Combine potatoes with olive oil, 
dill, salt and pepper and toss well. 
Pull the sides of the foil up over the 
potatoes, covering completely, press-
ing to seal closed. Place foil packets 
on the grill and cook until tender, 
about 20 to 30 minutes. Alternately, 
place the packet into a preheated 
oven and bake for 25-30 minutes, 
or until golden brown and crisp. To 
serve, carefully open the packet (be 
careful, the steam is very hot) and 
toss the potatoes with fresh basil 
and Parmesan cheese. Makes 4-6 
servings.

GRILLED PINEAPPLE WITH 
MICHIGAN MAPLE SYRUP AND 
TOASTED ALMONDS
This is a variation of a Brazilian recipe 
that calls for the pineapple to be tossed 
with cinnamon and sugar. I’
ve made 
it a Michigan version by topping it 
with maple syrup and some toasted 
almonds for crunch. 
Preheat an outdoor grill to medi-
um-high heat. 
Cut the tops and bottoms off a pine-
apple. Use a sharp knife to peel the 
pineapple (cut the peel off from top to 
bottom all around the pineapple). Cut 
the pineapple into 8 long wedges and 
toss with olive oil.
Grill pineapple wedges on the pre-
heated grill until heated through, 3 to 

5 minutes per side (you may also broil 
the pineapple, if desired). Place the 
cooked wedges on a serving dish and 
drizzle with maple syrup and top with 
almonds. Makes 6-8 servings. 

FRESH GUACAMOLE IN A MOLCAJETE
Guacamole is fun and delicious made 
in a molcajete, a large mortar and pes-
tle made from volcanic stone. There 
are other types made of granite and 
other stone that, though not “authen-
tic,
” work wonderfully well. 
 3-4 large ripe avocados 
 ½ cup chopped tomatoes
 ¼ cup chopped onions, any kind
 Juice of 2-3 limes or lemons
 Salt to taste
 Your favorite hot sauce 
 1-2 tsp. chili powder (optional)
 Fresh cilantro leaves

Cut an avocado in half by running 
a sharp knife around the pit. Twist the 
avocado to separate the two halves. 
Remove the pit (I use a knife to stab 
the pit and pull it out of the avocado). 
Use a tablespoon to scoop the flesh 
out of the peel. Add one-quarter of 
the onion, tomato, salt, juice and hot 
sauce (and chili powder, if using) and 
cilantro to the molcajete and smash 
with a pestle into a chunky mixture. 
Adjust seasonings and serve with 
tortilla chips. Repeat with remaining 
avocados and ingredients. Makes 6-8 
large servings, depending on the size of 
the avocados. 

CORN AND BLACK BEAN SALAD
For variety, add other ingredients, such 
as colored bell peppers and pepitas or 
sunflower seeds. 
 1 cup fresh or frozen corn kernels 
(thawed, if frozen)
 1 cup cooked black beans (rinsed 
and drained, if canned)
 1 cup chopped fresh tomatoes
 1 cup small diced cucumbers (seed-
less, if possible, or seeded)
 ½ cup fresh chopped cilantro leaves
 ¼ cup lime juice or to taste
 ¼ cup chopped scallions or Bermuda 
onion, chopped
 3 Tbsp. olive oil
 ½ tsp. ground cumin
 Hot sauce to taste
 Salt and pepper to taste

Combine all ingredients in a large 
bowl and toss well. Adjust seasonings 
to taste. Makes 6-8 servings. ■

Thank 
you 
for 
your 
many
 
years 
of 
patronage!
!

lellisrestaurant.com

(248) 
373-4440

885 
N 
Opdyke 
Rd, 
Auburn 
Hills, 
MI 
48326

“News 
Flash”

Lel
l
i
’
s 
- 
Formal
l
y 
of 
Detroi
t
Si
nce 
1939

Moved 
to 
Auburn 
Hi
l
l
s 
i
n 
1996

Now 
Auburn 
Hi
l
l
s 
i
s 
our 
one 
and 
onl
y 
l
ocati
on!

We 
have 
never 
been 
affil
i
ated 
wi
th 
any 
other 
establ
i
shment 
or 
l
ocati
ons 
even 
i
f 
i
t 
contai
ned 
the 
“Lel
l
i
“ 
Name.

