Page 8 January 17, 2013 FREE VALENTINO S♥ Lunch* or Dinner* Pizza, Pasta & More Tuesday and Wednesday nights *Excludes Appetizers and Specials Sundays “A Taste of Brooklyn” AvailableNow OpenCateringEl SegundoBuy One Lunch or Dinner &Dinner FREE! (up to $10 off)Two Beverages and get the second Lunch or$2 Beers Dine In VALID LUNCH 11AM TO 3PM OR DINNER 3PM TO CLOSE Take Out Catering and 1 LARGE 16” PIZZA 2 MEDIUM 14” PIZZA Free Home Delivery with one topping with one topping 310-335-0066 $1199 $1599202 A. East Imperial Ave. El Segundo, CA 90245 Plus Tax. Extra toppings additional cost. No substitutions, please. Plus Tax. Extra toppings additional cost. No substitutions, please.Please mention coupon when ordering. One per customer.Please mention coupon when ordering. One per customer. Expires 1/31/13 Expires 1/31/13 LARGE PIZZA 22252 Palos Verdes Blvd., Torrance Ample EL SEGUNDO Now Open MANHATTAN BEACH976 Aviation Blvd.Sundays150 S Sepulveda Blvd.Seating(310) 540-9799One Block South of Sepulvedawith 1 topping $1099 Plus Tax • Limited Time coupon, discount or special. Least expensive entrée free up to 310-426-9494 310-318-5959Not Valid on Holidays. With Coupon. Not valid with any other $10. One coupon per table. Dine-in only. Expires 2/17/13. DELIVERY IN LIMITED AREA AT BOTH LOCATIONS 13 Cooking Tips for 2013, #6 thru #8 (tips 1-5 published January 10) 6. When cooking pasta, always cook till 80 percent done, then cool with running water. Finish the cooking process in the pan with the sauce of choice. This way your pasta is still al dente and the sauce has coated the pasta thoroughly and how to bang them 7. Try to always use fresh herbs. Grow fresh herbs in pots on your deck or patio. by Chef Shafer They are cheap to buy at a home depot type store and when you grow them in pots they won’t over run the rest of your garden. Also, changing them is easier. 8. When grilling fish, make sure your grill is clean and pre heated. Coat the fish with some oil and seasoning then place it on the hot grill. The preheating of the grill and the small amount of oil will assist you in being able to turn the fish over without it sticking too much. It’s the New Year and we need to start eating better, or at least try to. So here is a great way to have a seafood dish that has no oil, butter, or cream, but still has lots of flavor. The Chef Poached Seafood and Ginger Vegetables For two: 2 4 ounce salmon filets 6 each large shrimp peeled and deveined 2 each large scallops 1 crown of broccoli cut into buds and the stem sliced thinly 4 mushrooms sliced 3 green onions cut in 1 inch pieces. 1 bulb of Bok Choy ½ teaspoon pickled ginger ¼ cup light or low sodium soy sauce 1 cup chicken broth or vegetable broth Place the broth, soy, and ginger in a low pot or casserole dish that you can cover. Live, Love, Laugh, Eat Cover and bring to a slow rolling boil. Arrange the vegetables and fish in the boiling Chef Shafer, Owner/Chef of Depot, Buffalo Fire Dept., broth mixture and recover for 3 to 5 minutes or till the fish is cooked. Remove cover and the Downtown Torrance Market Place. and serve. •
Lawndale 01_17_13
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