The Block specials at Detroit Restaurant Week

Detroit Restaurant Week is underway. The event gives you a chance to taste some of the best of the best in the Motor City. 

Chef Adam Dorazio and sous chef Rachel Bordine from The Block joined us in the FOX 2 Cooking School to tell us more about their Restaurant Week Specials. You can hear from them in the video player above, and get their recipes below. 

Detroit Restaurant Week is Feb. 22-March 3. Thirty restaurants are participating, and each have a three-course dinner for only $39 per person, as well as menus at select destinations for $29 per person, excluding beverages, taxes and gratuity for all restaurants. You can get more information at 

Stuffed Chicken Thighs
-Two Bonless Chicken Thighs
-Two ounces of spinach Chopped
-Two ounces of garlic herbed cheese

 Chorizo collard greens
-One pound of Collard Greens
-One table spoon of garlic chopped
-One quarter of an onion julienne
-Four ounces of raw chorizo
-Half an ounce of Apple Cider Vinegar

  Cranberry sage cream sauce 
-One quarter cup of dried cranberry
-One quarter cup of fresh sage chopped 
-One table spoon of garlic chopped 
-One quart of heavy cream 
-Roux as needed

Sweet potatoe muffins 
Wet ingredients
-One cup butter milk
-Two Table spoons sour cream
-One teaspoon of vanilla extract 
-Half a pound of butter melted
-Three eggs
-Three in a half cups of sweet potatoe puree
Dry ingredients
-Two in a half cups of flour
-Two teaspoons of baking powder
-Half a teaspoon of kosher salt
-quarter teaspoon of nutmeg
-Three quarter teaspoon of cinnamon 
-One cup of sugar   

Start by mixing the chopped spinach and garlic herbed cheese together. Once it's mix together place into a piping bag. Now with the chicken thighs, make a nice pocket using your fingers under the skin for the stuffing to go. Pipe one once each of stuffing under the skin. Lightly press down on the skin to spread the stuffing out. Pan sear the thighs until the skin is crispy. Flip over and finish in the oven. For the collard greens start by rendering the chirizo in a wide mouth sauce pan. Once all the chorizo is fully cooked add the onions and sweat them untill tender. Now add the garlic to toast for about thirty seconds to a minute. After the garlic is toasted you can now add the collards. Make sure to cover them with a lid and set on low to medium heat. Cook the greens until the stem of the collards are tender. Off the heat is when you add the apple cider vinegar.  Now that's done on to the sauce. Start by toasting the garlic in a sauce pan. Once the garlic is a golden brown you can add the sage but only for about thirty seconds. Next will be the dried cranberries and cream. Bring the cream to a simmer and hold there for twenty minutes. Taste the sauce (should tast like a sweet sage leaf). If it doesn't tast sweet then it should need another ten minutes of simmering. Now we can thicken it with roux. While mixing the roux in keep the sauce at a slow simmer. It will take another ten to fifteen minutes of mixing and cooking the flour flavor out of the sauce. Season to taste with salts and white pepper.  For the muffins, start by blending or mixing all the wet ingredients together. They should not be lumpy or different colors. It should be one fluid mixture. Now mix all dry ingredients together. In three stages you will fold the dry into the wet. Only one third of the dry at a time. On the last stage of folding in the dry to the wet make sure there are no flour pockets. Once you notice there are no flour pockets and that the batter is good. Use a two ounce portion scoop to portion into pan sprayed muffin tins. Bake in the oven at 350 for eighteen minutes. After the first ten minutes rotate the pan around and finish for the remaining eight minutes. Please let them rest before devouring. Plate up as you feel comfortable.