A healthier 4th of July
Shanthi Appelö, MS, RD, the health and wellness spokesperson at Blue Cross Blue Shield of Michigan, shares some healthier options for your 4th of July spread. For recipes and more visit, ahealthiermichigan.org.
Chef Bobby's Grilled Duck Breast
Ricotta recipe: All you need is a food processor and it'll come together in five minutes. Add the whole milk ricotta, extra virgin olive oil, honey, and sea salt to the food processor and blend until completely smooth and fluffy. Feel free to add as much or as little honey, olive oil, and salt to your taste. To grill: Heat a grill to high heat, at least 400 degrees. Use Extra Virgin oil on the grill grate to create a non stick surface. Season and Place eat breast on the grate directly above the fire. Cook medium ducks approximately 2 minutes per side and large duck 3 to 4 minutes per side Sweet and tangy dressings of your choice. Raspberry based vinaigrette work the best! The best temperature for roasting beets is generally between 400°F (200°C) and 425°F (220°C). This temperature range allows the beets to cook through and develop a slightly sweet, caramelized flavor without burning. Here's why this temperature range is recommended and some tips for roasting beets: Moderate Heat:Roasting at 400°F or 425°F provides a good balance between cooking the beets thoroughly and preventing them from drying out or burning. Time:At these temperatures, medium-sized beets will typically take around 45-60 minutes to roast. Testing for Doneness:You can check for doneness by inserting a fork or skewer into the thickest part of a beet. It should slide in easily when the beet is tender. I personally like them on the firm side Not mushy
Chef Bobby’s Summer watermelon salad with Nadya’s garden fresh mint
Chef Bobby’s Summer watermelon salad with Nadya’s garden fresh mint and hot honey 1 mini or half seedless watermelon, cut into slices or wedges 1/2 cup smooth feta cheese 1/2 cup smooth ricotta Juice and zest of ½ lime 1 tablespoon hot honey Fresh mint leaves, for garnish Extra lime wedges, for serving SPICE MIX: 1 heaping teaspoon fennel seeds, toasted 1 teaspoon sumac 2 teaspoons toasted sesame seeds RECIPE: 1. In a small bowl, whisk together the feta, ricotta, and the juice and zest of ½ lime until smooth and creamy. 2. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac 3. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac, sesame seeds, sea salt, and black pepper. 4. Arrange the watermelon on a serving platter. Dollop or smear with whipped feta. 5. Sprinkle lightly with the spice mix. 6. Drizzle generously with hot honey and garnish with mint leaves and extra lime wedges. Serve immediately
Hamlin Pub rolls out new summer menu
Mark Monacelli the kitchen manager at Hamlin Pub and Chef Larry Lajoie showcase how to make Hamlin's Korean steak tacos and pineapple mojito. Hamlin Pub has locations in Rochester Hills, Clarkston, Chesterfield, Shelby Township, Richmond, Davison and St. Clair. For more visit, hamlinpubs.com.
Surf and turf quesadilla with Curt Got Crabs
Curt and Nicole Nelson of Curt Got Crabs demonstrate how to prepare their surf and turf quesadilla. Their food truck will be at several events around the Metro Detroit area this summer. For details and more visit, curtgotcrabs.com.
Savoy named among Detroit's top ten restaurants
Savoy is located at 17131 E Warren in Detroit. For reservations, please call 313.469.7558 or visit Savoydetroit.com. Southern Fried Catfish 2 Qt All Purpose Flour 2 Cup Cornmeal ½ Cup Kosher Salt ½ Black Pepper ½ Garlic Powder ½ Onion Powder 1 Cup Liquid Egg or Egg Wash Filet of Catfish Vegetable Oil 350 Degrees Heat oil in a frying skillet. Combine all dry ingredients. Pat dry the fish and put the filet in the egg wash mixture to make sure it is completely coated. Then place the egg cover fish filet into the flour mixture. Once completely dredged, put fish into hot oil, and cook until golden brown and has an internal temperature of 145 degrees.
Recipe: Grilled chicken breast by Clean Eats
Clean Eats provides healthy meals on the go.
Ryuu Sushi opens in Grosse Pointe
Ryuu Sushi recently opened up in Grosse Pointe. The chef and general manager joined the Nine to showcase the restaurant's Avocado Dragon Balls. Ryuu Sushi is located at 17051 Kercheval Ave., in Grosse Pointe. For more visit, ryuusushi.com.
Making City Chicken with The American Polish Festival
The American Polish Festival is happening June 20-22nd at the American Polish Century Club at 33204 Maple Lane in Sterling Heights. For more visit, americanpolishfestival.com.
Creamy chipotle pasta with Bubba's 33
On Wednesday, June 18th, Bubba's 33 locations are hosting a fundraiser to support the American Eagle Foundation in honor of Ace, the restaurant's mascot. Bubba's will be donating 100% of all dine-in profits to the foundation. Bubba's has two locations in Michigan, one in Sterling Heights and one in Taylor. For more visit, bubbas33.com.
Recipe: Greek style beef braised lamb shank
Opa Fest is this weekend in Troy. Looking to enjoy Greek food at home? Try this recipe from Ernie's Grill:
Backyard burger bar with Chef Kelli from Two Unique
Chef Kelli Lewton of Two Unique Catering & Event Planners showcases how to make your own DIY burger bar for your next backyard bash. Two Unique is located at 4303 Delemere Court in Royal Oak. For more visit, twounique.com.
Chef Jim Oppat of Andiamo cooks up savory chicken wings sauce
Dry-brined chicken wings & mango bourbon barbecue sauce make for a perfect summer time dish.
Chef Que from In the Kitchen with Que stops by to make buffalo cauliflower tacos
Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon sea salt ¾ cup water 1 cauliflower, about 2 pounds, broken into large florets Buffalo Sauce Spring mix Avocado salsa Tortillas
Making cannoli cream with Little Italy Pizza
Little Italy Pizza recently opened up a new location on East 13 Mile in Roseville. Owner Sean Katchuba demonstrates how to make the cream filling for a cannoli. For other locations and more visit, littleitalypizzami.com.
Cibo Detroit launches new Heritage Menu
Downtown restaurant celebrates Detroit's rich diversity with neighborhood inspired dishes. Pastor Pulpo Pineapple Pico Ingredients: Pineapple 1 each Red Onion (Minced) 1 Each Jalapeno (Minced) 2 each Cilantro (Finely Chop) 1 each 51/49 2 Cup Lemon Juice 2 TB Salt Procedure: Cut the pineapple into planks and grill on both sides till nicely charred. Mince the pineapple and mix with the remaining ingredients. Season to taste with salt. Al Pastor Marinade Ingredients : Pineapple 1 Each Guajillo 24 each Garlic Clove 24 Each Lime Juice 1 Cup Chipotle 2 Procedure: Break steams off guajillo and deseed as much as possible. Rehydrate guajillo in hot water for about 20 to 30 minutes. Break down pineapple. Combine all ingredients in blender. Blend till smooth. Label, date and store in cooler.
Making guacamole with Testa Barra
Gabriella Baldwin, the owner and executive chef of Testa Barra, demonstrates how to prepare her guacamole. She also shares details about Testa Barra's new happy hour, pasta bar and more. Testa Barra is located at 48824 Romeo Plank Rd. in Macomb. For more visit, testabarra.com.
Chef Dunny of Vegan Baddies makes no-cook, raw avocado tacos
Raw Avocado Taco Fresh, vibrant, and packed with flavor. No cooking required. Ingredients (Serves 2) • 2 ripe avocados, halved and pitted (use as taco “shells”) • 1 medium tomato, diced • 1 small jalapeño, finely minced (remove seeds for less heat) • ½ red onion, finely diced • Juice of 2 lime wedges • ¼ cup walnuts, soaked for 2 hours, then drained • ½ tsp cumin • ½ tsp coriander • ¼ tsp chili powder • ¼ tsp garlic powder • ¼ tsp onion powder • Pinch of pink salt • Cracked black pepper, to taste • Vegan sour cream, for garnish (your preferred brand) Directions 1. Prepare the walnut taco “meat”: In a food processor, pulse the soaked walnuts with cumin, coriander, chili powder, garlic powder, onion powder, pink salt, and black pepper until it reaches a crumbly, taco meat-like texture. Don’t over-blend — you want a bit of texture. 2. Make the fresh pico topping: In a small bowl, mix the diced tomato, red onion, and jalapeño. Squeeze in lime juice, add a pinch of salt, and stir to combine. 3. Assemble your avocado tacos: • Scoop out just a little of the avocado flesh if needed to create a small well. • Spoon a generous layer of walnut taco meat into each avocado half. • Top with your pico mixture. • Finish with a small dollop of vegan sour cream and an extra squeeze of lime if desired.
Nothing Bundt Cakes owner and operator honored as entrepreneur of the year.
Andrea Jones' Butter Cream Frosting Recipe Ingredients: ● 1/2 cup (1 stick) unsalted butter, softened ● 8 oz cream cheese, softened ● 2 to 3 cups powdered sugar, sifted (adjust for desired sweetness and consistency) ● 1-2 teaspoons of vanilla extract Instructions: 1. Soften Ingredients: Make sure the butter and cream cheese are both at room temperature. This helps them blend smoothly. 2. Beat Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together on medium speed until the mixture is smooth, creamy, and lump-free (about 2–3 minutes). 3. Add Powdered Sugar Gradually: Reduce the mixer speed to low and slowly add powdered sugar, 1 cup at a time, mixing until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy (about 1–2 more minutes). 4. Adjust Consistency (Optional): ○ For thicker frosting, add more powdered sugar (1/4 cup at a time). ○ For softer or more spreadable frosting, add a teaspoon of milk or cream if needed. 5. Use or Store: ○ Use immediately to frost cakes, cupcakes, or cookies. ○ If not using right away, store in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
Parc Detroit debuts new menus
Parc Detroit is rolling out new menus for lunch, dinner and brunch. Chef Jordan Hoffman demonstrates how to prepare their Scampi Nero. Parc Detroit is located at 800 Woodward Avenue in Detroit. For more visit, parcdetroit.com.