Celebrating Cinco de Mayo with El Arbol Taqueria
Executive Chef Steve Dock and Sous Chef Nick Morin from El Arbol Taqueria in Brighton demonstrate how to prepare Charro Beans. The restaurant is hosting a two-day celebration for Cinco de Mayo. El Arbol Taqueria is located at 140 W. Main St. For more, visit elarboltaco.com.
The Nine tries 'saucing' wings with Detroit Wing Company
The Detroit Wing Company gears up for the NFL Draft with a little wing tossing competition after sharing their recipe for Honey BBQ sauce.
Recipe: Curt Got Crabs seafood boil
Ahead of the food truck's visit to an NFL Draft event at Corner Ballpark, Curt Got Crabs stopped by to share a seafood boil recipe.
Recipe: Andiamo Trancia Salmone con Funghi
How to make Andiamo's Trancia Salmone con Funghi.
Trancia Salmone con Funghi
Andiamo shares how to make Trancia Salmone con Funghi.
Curt Got Crabs serving up delicious seafood during the NFL Draft weekend
Detroit's premiere seafood truck will be part of the dining scene in downtown Detroit during draft weekend.
Ferndale street food chef Luisa makes piadina
A thin unleavened flat bread from the Italian region of Romagna called piadina has been around since the middle ages - but that doesn't mean it can have a modern twist on it. Check out Luisa Michelotti's spin on the classic meal. Learn more about her food at luisastreetfood.com
Wayne Restaurant week kicks off April 21
The cuisines from some incredible restaurants will be up for grabs during Wayne Restaurant Week. Learn more at cityofwayne.com
Elevating your grilled cheese
Shanthi Appelo, a registered dietitian with Blue Cross Blue Shield of Michigan, demonstrates three healthier twists on the classic grilled cheese. For more, visit ahealthiermichigan.org.
Rinaldi Sausage celebrates April with garlic and grilled cheese
Nick Perrone, president and owner of Rinaldi Fresh Sausage, shows the Nine crew how to make a Ammoglio Sauce and Coney Brat Grilled Cheese.
Making chicken shawarma tacos with Detroit Taco Company
Chef James Sumpter and Jeffrey Omtvedt from Detroit Taco Company demonstrated how to make their chicken shawarma tacos. Detroit Taco Company has four locations in Greektown, Detroit, Shelby Township and Troy. For more, visit detroittaco.com.
D'Marcos Italian Restaurant and Wine Bar celebrates Garlic Month
April is garlic month. D'Marcos cooks up chicken scarpariello with a flavorful blend of chicken, white wine, garlic, and peppers. You can find them in downtown Rochester and learn more at dmarcositalian.com.
Hooks beef tip breakfast platter with Chef Bobby
Chef Bobby shows FOX 2 how to make this pan-seared beef tenderloin breakfast platter.
Easter cooking with Chef Bobby: Ranchero style beans and breakfast platter
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Easter cooking with Chef Bobby
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Andiamo chef Jim Oppat cooks up eggs benedict with hollandaise sauce
Sauce Hollandaise Ingredients: 2 oz Cider Vinegar ½ t Peppercorns 1 sprig Fresh Thyme 1 each Bay Leaf 2 each Parsley Stems 3 oz Water 6 each Egg Yolks 15 oz Clarified Butter 2 t Lemon Juice Salt Cayenne Pepper Method: 1. Combine vinegar with standard sachet and reduce until almost sec, remove from the heat. 2. Add cold water to reduction and strain. 3. Combine reduction with egg yolks. 4. Simmer over water bath, whipping constantly until light, ribbony and triple in volume. 5. Gradually emulsify in warm clarified butter using ratio of 3 fluid ounces butter to 1 egg yolk. 6. Season to taste with lemon juice, salt and pepper. 7. Hold warm for service, over the water bath with no flame. Eggs Benedict Ingredients for 4 servings: Poaching liquid 1 gallon water with 2 cups of Cider Vinegar and 2 Tbls. Salt 8 each Whole Eggs, yolks not broken 8 each Sliced of Canadian Style Bacon 4 each English Muffins (buttered and lightly toasted) 1 pound Spinach, lightly sauteed with olive oil or butter (Optional) 1 recipe Sauce Hollandaise from above As needed Chives, Parsley, Tarragon 1 each Roma tomato, flesh only, small dice Method: 1. Start a tall deep pot to boil with the water, salt and vinegar. 2. In a pre-heated pan, add small amount of oil or butter and sauté the spinach to just get the water out, keeping it green, yet tender. Reserve. 3. Split the English Muffins, lightly butter and toast in oven. 4. Top the toasted muffins with a slice of Canadian Bacon. 5. Then divide the spinach evenly over the Canadian Bacon, making a nest like arrangement to hold the poached egg in place. 6. Poach the eggs for 2-3 minutes, depending on how you like your eggs cooked. 7. Water should be at a gentle simmer, if it is simmering to high, the bubbles will disturb the eggs and not allow them to poach properly, usually breaking the yolks. 8. With a slotted spoon, remove the eggs from the water and allow to drain on a tray with paper towel quickly. 9. Place the eggs on top of the spinach and immediately top with the Sauce Hollandaise. 10. Garnish as desired withs sprigs of fresh herbs or chopped herbs and perfectly diced tomato. 11. Serve at once. 12. Leftover Sauce Hollandaise cannot be re-heated and should be discarded after its single use.
Firebird Tavern-Troy shares Easter brunch menu, savory oatmeal recipe
Firebird Tavern Troy – Savory Oatmeal with Cheddar, Green Onion and Bacon Serves 4 Prep time 5 min. Cook time 10 min. Ingredients: 1 Tbsp. butter or olive oil 2 cups old-fashioned rolled oats 1 carton (32 oz.) Chicken Broth Topping & Stir-In Options: Shredded sharp cheddar cheese Baby spinach Hardboiled eggs or over-easy fried egg French-fried onions Cooked, crumbled bacon Sliced green onion Directions: Heat butter in a large saucepan over medium heat. Add oats and toast until fragrant, about 1 minute, stirring frequently. Add broth and bring to a simmer. Reduce heat to medium-low and simmer about 5 minutes, stirring occasionally, until oats are tender. Remove from heat and add stir-ins, if desired. To serve, divide oatmeal among 4 bowls and add toppings, as desired.
Easter cooking with Chef Kelli
Chef Kelli shares how to prepare a delicious Easter spread.
'United we brunch' at Norwood
What better way to enjoy the weekend morning than brunch. The Norwood knows how to put on the best brunch in Detroit.
Certified personal trainer Brittney Taylor shares quick HIIT workout
Personal trainer explains how high intensity interval training helps burn calories and build muscle in less time.