Whether you are hosting a party or just cooking for your family, Wednesday, March 11th, the Chicago Sun-Times Taste section will be full of crowd pleasing St. Patrick’s Day recipes and ONE OF THEM COULD BE YOURS! Send in the complete recipe, including the ingredient list, photo and step-by-step directions to [email protected] with your name, home town and a contact phone number by 5 pm, Tuesday, March 3rd. Have a favorite recipe for St. Patrick's Day? WEST | WEDNESDAY, APRIL 24, 2013 PRODUCED BY THE ADVERTISING DEPARTMENT Menu Planner BY SUSAN NICHOLSON uExpress WINE REVIEW: A‘family secret’is revealed in this Chardonnay, Page 6 Moroccan Beef Kebabs EASY ENTERTAINING: Transport guests to Morocco with these beef kebabs. Alternatively, try making them with chicken. Ingredients 2 tablespoons cilantro, chopped 2 tablespoons olive oil 3 large cloves garlic, minced 2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1 1/4 pounds beef top sirloin, cut into 1-by-1 1/2-inch chunks 1 medium onion, cut into 1-inch pieces 1 medium red bell pepper, cut into 1-inch pieces Heat broiler.In a large bowl, combine cilantro, olive oil, minced garlic, cumin, paprika and cayenne pepper; mix well. Add beef, onion and red bell pepper; toss to coat. Alternately thread beef, onion and bell pepper onto 4 (12-inch) metal skewers. Place skewers on rack in broiler pan 3 to 4 inches from heat. Broil 8 to 10 minutes for medium- rare to medium doneness, turning once. Serve kebabs over cous- ous. Add a Bibb lettuce salad and whole-grain rolls. For dessert, serve sorbet with butter cookies. PHOTO ILLUSTRATION OF RECIPE

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Whether you are hosting a party or just cooking for your family, Wednesday, March 11th, the Chicago Sun-Times Taste

section will be full of crowd pleasing St. Patrick’s Day recipes and ONE OF THEM COULD BE YOURS!

Send in the complete recipe, including the ingredient list,

photo and step-by-step directions to [email protected]

with your name, home town and a contact phone number

by 5 pm, Tuesday, March 3rd.

Have a favorite recipefor St. Patrick's Day?

WEST | WEDNESDAY, APRIL 24, 2013

PRODUCED BY THE ADVERTISING DEPARTMENTPRODUCED BY THE ADVERTISING DEPARTMENTPRODUCED BY THE ADVERTISING DEPARTMENT

Menu PlannerBY SUSAN NICHOLSON

uExpress

WINEREVIEW:A‘familysecret’is revealed in thisChardonnay,Page6

MoroccanBeef KebabsEASY ENTERTAINING: Transportguests to Morocco with these beefkebabs. Alternatively, try makingthem with chicken.

Ingredients

2 tablespoons cilantro, chopped

2 tablespoons olive oil

3 large cloves garlic, minced

2 teaspoons cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 1/4 pounds beef top sirloin, cut into1-by-1 1/2-inch chunks

1 medium onion, cut into 1-inch pieces

1 medium red bell pepper, cut into 1-inchpiecesHeat broiler. In a large bowl,combine cilantro, olive oil, mincedgarlic, cumin, paprika and cayennepepper; mix well. Add beef, onionand red bell pepper; toss to coat.Alternately thread beef, onion andbell pepper onto 4 (12-inch) metalskewers. Place skewers onrack in broiler pan 3 to 4inches from heat. Broil 8 to10 minutes for medium-rare to medium doneness,turning once.Serve kebabs over cous-ous. Add a Bibb lettucesalad and whole-grainrolls. For dessert, servesorbet with buttercookies.

PHOTO ILLUSTRATION OF RECIPE