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.