Black Male Educators Alliance hosting gala to celebrate teachers and their work
B.M.E.A. accepting sponsorships to benefit its work to helping teachers thrive in the classroom
B.M.E.A. accepting sponsorships to benefit its work to helping teachers thrive in the classroom
Welcome Snow White
Snow is more like a dog cat, playing fetch and snuggling
Snow is more like a dog cat, playing fetch and snuggling
Welcome Rocco
Rocco is a 4 year old Shih-Tzu
Rocco is a 4 year old Shih-Tzu
Welcome Yogi
Yogi Berra in the house!
Yogi Berra in the house!
WRIGHT AND COMPANY
www.wrightdetroit.com
www.wrightdetroit.com
OLIVE MODE BOUTIQUE
www.olivemodeboutique.com
www.olivemodeboutique.com
TIMES SQUARE CUSTOM CLOTHING
FACEBOOK: TIMES SQUARE CUSTOM CLOTHING
FACEBOOK: TIMES SQUARE CUSTOM CLOTHING
KONNECTED FITNESS STRENGHT & CONDITIONING GYM
Facebook: Konnected Fitness
Facebook: Konnected Fitness
ZACKSCREATIONZ
Facebook: ZackscreationZ Custom Shirts & Stephanie Avery Zackrie
Facebook: ZackscreationZ Custom Shirts & Stephanie Avery Zackrie
Welcome Gracie Mae & Lady Coco Chanel
4 and a half year old Shih-Tzus making their way into the Fox2 Animal House
4 and a half year old Shih-Tzus making their way into the Fox2 Animal House
Welcome Nova Skye
Nova Skye is a 2 year old Lhasa Poo
Nova Skye is a 2 year old Lhasa Poo
Welcome Kai
Kai is a 7 year old Siberian Husky
Kai is a 7 year old Siberian Husky
Welcome Harley
Harley is a 6 year old Goldendoodle
Harley is a 6 year old Goldendoodle
BIG BOY BIRTHDAY WEEK
www.bigboy.com
www.bigboy.com
HUDSONVILLE ICE CREAM
2024 LIMITED EDITION FLAVORS www.blaqstreetwear.com
2024 LIMITED EDITION FLAVORS www.blaqstreetwear.com
BLAQ STREETWEAR
www.blaqstreetwear.com
www.blaqstreetwear.com
Lifelong Michigander's guide to the state's secrets
Amy Piper loves Michigan. So much so that she authored a book titled Secret Michigan: A Guide to the Weird, Wonderful, and Obscure.
Amy Piper loves Michigan. So much so that she authored a book titled Secret Michigan: A Guide to the Weird, Wonderful, and Obscure.
Ernst Meats and Seafood helps get us ready for Memorial Day grilling
Ernst Meats and Seafood have been a Detroit staple since 1968. Check out everything meat and BBQ with us during their visit.
Ernst Meats and Seafood have been a Detroit staple since 1968. Check out everything meat and BBQ with us during their visit.
Head chef from Black Pearl Seafood and Martini Bar whips up Hamachi Crudo & scallops
Hamachi Crudo Japanese Yellowtail, orange segments, yuzu vinaigrette, pickled fresnos, cilantro coconut cream, chili oil, white sesame Scallops Pan seared sea scallops saffron risotto with asparagus, heirloom tomato, and charred corn, chimi rojo, trout roe, fresh picked pea tendrils. PREPARATION Hamachi Crudo Yuzu Vinaigrette 95g chopped shallots 50g dijon mustard 7g tarragon 200g rice wine vinegar 200g yuzu juice 1200g blended oil Take all ingredients except for the oil, and blend using a food processor until it forms a paste for your base. On a low speed, blend while drizzling in oil slowly to emulsify to desired viscosity. Salt to taste. Cilantro Coconut Cream 300g lime juice 1 - 16oz can of coconut milk 200g water 150g cilantro 60g honey 300g shredded coconut 18g maldon salt 75g blended oil Combine all ingredients in a food processor and blend until well incorporated. Strain mixture through a fine mesh strainer or a chinoise. Let set and chill before use. Pickled Fresnos ratio 2-2-1 white wine vinegar (2) water (2) sugar (1) 1 sprig thyme 1 TBSP black peppercorns 1 lb sliced fresnos (rings) Bring white wine vinegar, water, and sugar to a boil. Strain pickling liquid through a fine mesh strainer or chinoise over top of the sliced fresnos. Chill immediately, let pickle over-night. Hamachi (sliced thin into 1/16 or desired thickness) On a chilled plate, dress with the cilantro coconut cream, yuzu vin, chili oil. Take sliced hamachi and season with white sesame seed and maldon salt. Plate up how you'd like, garnish each slice of hamachi with one orange segment, pickled sliced fresno, and some micro cilantro so you get the perfect bite each time. Scallop 6oz U10 scallops Risotto 2 cups arborio rice 1 Spanish yellow onion, small diced 1 tablespoon minced garlic 1.5 qts chicken stock 4 saffron threads 1/4 cup white wine 1/2 qt heavy cream 1/4 cup shredded parmesan 1 pt sliced heirloom cherry tomatoes 1 cup sliced asparagus 3 TBSP chimichurri lemon juice to taste salt to taste Smoked salmon roe and pea tendrils for garnish Take diced onions and sweat until translucent, then add garlic until you can smell its perfume. Add arborio rice and stir until rice is toasted. Add white wine to deglaze and reduce until dry or au sec (dry). Add chicken stock in 3 additions allowing rice to absorb the stock before adding more. Once arborio rice is cooked, set aside. In a separate pan, on medium heat, add 2 tbsps of oil and sear/blister tomatoes and asparagus, add the cooked rice, salt and mix well. Deglaze again with a tbsp of white wine, then add chimichurri. Once wine is reduced, add heavy cream and simmer low until the rice absorbs the 50% of the cream. Then add cheese and stir in until melted. Season to taste with lemon juice and salt. In another pan, on medium high heat, add a tbsp of oil and sear your scallops, once a nice crust is formed you will flip scallop and immediately add in 2 tbsps of butter and baste to desired cookness. Plate up
Hamachi Crudo Japanese Yellowtail, orange segments, yuzu vinaigrette, pickled fresnos, cilantro coconut cream, chili oil, white sesame Scallops Pan seared sea scallops saffron risotto with asparagus, heirloom tomato, and charred corn, chimi rojo, trout roe, fresh picked pea tendrils. PREPARATION Hamachi Crudo Yuzu Vinaigrette 95g chopped shallots 50g dijon mustard 7g tarragon 200g rice wine vinegar 200g yuzu juice 1200g blended oil Take all ingredients except for the oil, and blend using a food processor until it forms a paste for your base. On a low speed, blend while drizzling in oil slowly to emulsify to desired viscosity. Salt to taste. Cilantro Coconut Cream 300g lime juice 1 - 16oz can of coconut milk 200g water 150g cilantro 60g honey 300g shredded coconut 18g maldon salt 75g blended oil Combine all ingredients in a food processor and blend until well incorporated. Strain mixture through a fine mesh strainer or a chinoise. Let set and chill before use. Pickled Fresnos ratio 2-2-1 white wine vinegar (2) water (2) sugar (1) 1 sprig thyme 1 TBSP black peppercorns 1 lb sliced fresnos (rings) Bring white wine vinegar, water, and sugar to a boil. Strain pickling liquid through a fine mesh strainer or chinoise over top of the sliced fresnos. Chill immediately, let pickle over-night. Hamachi (sliced thin into 1/16 or desired thickness) On a chilled plate, dress with the cilantro coconut cream, yuzu vin, chili oil. Take sliced hamachi and season with white sesame seed and maldon salt. Plate up how you'd like, garnish each slice of hamachi with one orange segment, pickled sliced fresno, and some micro cilantro so you get the perfect bite each time. Scallop 6oz U10 scallops Risotto 2 cups arborio rice 1 Spanish yellow onion, small diced 1 tablespoon minced garlic 1.5 qts chicken stock 4 saffron threads 1/4 cup white wine 1/2 qt heavy cream 1/4 cup shredded parmesan 1 pt sliced heirloom cherry tomatoes 1 cup sliced asparagus 3 TBSP chimichurri lemon juice to taste salt to taste Smoked salmon roe and pea tendrils for garnish Take diced onions and sweat until translucent, then add garlic until you can smell its perfume. Add arborio rice and stir until rice is toasted. Add white wine to deglaze and reduce until dry or au sec (dry). Add chicken stock in 3 additions allowing rice to absorb the stock before adding more. Once arborio rice is cooked, set aside. In a separate pan, on medium heat, add 2 tbsps of oil and sear/blister tomatoes and asparagus, add the cooked rice, salt and mix well. Deglaze again with a tbsp of white wine, then add chimichurri. Once wine is reduced, add heavy cream and simmer low until the rice absorbs the 50% of the cream. Then add cheese and stir in until melted. Season to taste with lemon juice and salt. In another pan, on medium high heat, add a tbsp of oil and sear your scallops, once a nice crust is formed you will flip scallop and immediately add in 2 tbsps of butter and baste to desired cookness. Plate up
Michigan Animal Rescue League collecting donations at Emagine Theatres
Donations can be dropped off at Emagine Theatres in Novi, Rochester, and Royal Oak from May 24 to June 2. Marl is also taking donations at its shelter on 790 Featherstone St. in Pontiac.
Donations can be dropped off at Emagine Theatres in Novi, Rochester, and Royal Oak from May 24 to June 2. Marl is also taking donations at its shelter on 790 Featherstone St. in Pontiac.