Taste of Southfield features dozens of restaurants

- There are hundreds of restaurants in Southfield a dozens of them will be featured at the 15th annual Taste of Southfield next week.

The 15th Taste of Southfield is next Tuesday, September 11 at Best Western Premier on Telegraph from 5 to 8 p.m. It includes a sampling of foods from the area's best restaurants and facilities including 20 local establishments.

 Tricia Holt, Executive Chef from Nomad Grill and Tanya Markos-Vanno, Executive Director, Southfield Area Chamber of Commerce were in FOX 2 studios Tuesday to discuss the annual event.

Check out more information and get tickets by clicking here.

                  The Nomad Grill Jambalaya

2             cups       rough chop white onions

2             cups       rough chop green peppers

2             cups       rough chop red peppers

2             cups       rough chop yellow peppers

1    10#can (8 cups)         diced stewed tomatos w/juice

2             cups       diced celery (med)

1             tsp          worcestershire sauce

2             ea           bay leaves

2             tbsp       butter

1             tbsp       kosher salt

1             tsp          black pepper

 

 

SPICE MIX

1   

tsp

fresh basil

1/2   

tsp

fresh oregano

1   

tsp

garlic powder

1  

tsp

onion powder

1/2 

tsp

fresh thyme

1

tbsp

paprika

1/2

tsp

cayenne

 

PREP STEPS:                                                      

1. Make The Spice Mix, set aside.                              add at step 3                     

2. In Dutch oven, melt butter, sweat the onions, peppers, and celery for 5-7 minutes.  Add Bay Leaf and Spice Mix.  Cook additional 3 minutes.                                                         

3. Once the vegetables are cooked down and translucent, add the Worcestershire Sauce and stewed tomatoes, salt and Pepper                                                       

4. Allow to simmer for 30 minutes then remove from Heat.         

Serve with rice or risotto and desired proteins/ meat

 

Sauté andouille sausage and prawns

Add small amounts of chicken stock to aid in cooking

When shrimp are turning orange add 1 ½ cup of Jambalaya until warm

Add ¾ cup cooked risotto and heat 3min.

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