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.
Cooking with summer fruits
Dorsey College's culinary director Matthew Schellig shares how to cook with summer fruits.
Dorsey College's culinary director Matthew Schellig shares how to cook with summer fruits.
The perfect Greek Salad with Papa's Kitchen
Christina Kalfaian of Papa's Kitchen demonstrates how to make a traditional Greek Salad, topped with dressing from Papa's Kitchen. For more, visit papas-kitchen.com.
Christina Kalfaian of Papa's Kitchen demonstrates how to make a traditional Greek Salad, topped with dressing from Papa's Kitchen. For more, visit papas-kitchen.com.
Youth Are Bigger Than Life hosting charity comedy show to benefit scholarships, community programs
Detroit's biggest comedians come together to help local non-profit that empowers children through education.
Detroit's biggest comedians come together to help local non-profit that empowers children through education.
Wines for the summer season
Bruce Felts, the sommelier for Mad Nice in Detroit showcases three wines that are perfect for drinking by the pool or at the beach. Mad Nice is located on 2nd Avenue in Detroit. For more, visit madnicedetroit.com.
Bruce Felts, the sommelier for Mad Nice in Detroit showcases three wines that are perfect for drinking by the pool or at the beach. Mad Nice is located on 2nd Avenue in Detroit. For more, visit madnicedetroit.com.
The Nine on FOX 2 News Morning | May 22
The Nine: talking about the latest news you're talking about in Detroit and across the country.
The Nine: talking about the latest news you're talking about in Detroit and across the country.
Foundation for Pops hosts inaugural golf outing to benefit homeless military veterans
Local non-profit helping military heroes facing hard financial times.
Local non-profit helping military heroes facing hard financial times.
Don't miss the annual SummerSet Day Party
It's Taurus vs. Gemini for the upcoming fabulous birthday bash coming to the Roostertail on the water. Helping commence the beginning of summer, Will Phelps helps get everyone ready for warm weather and the SummerSet Day Party. Things kick off on May 26. Learn more at wpgloal1.com
It's Taurus vs. Gemini for the upcoming fabulous birthday bash coming to the Roostertail on the water. Helping commence the beginning of summer, Will Phelps helps get everyone ready for warm weather and the SummerSet Day Party. Things kick off on May 26. Learn more at wpgloal1.com
Backyard Art Fair in Ferndale and Oak Park
From 8 Mile to 10 Mile, between Scotia and Hilton, everything art could be found in the backyards of some of Oakland County's more creative residents. The Backyard Art Fair returned just as the warm weather kicked into gear in metro Detroit.
From 8 Mile to 10 Mile, between Scotia and Hilton, everything art could be found in the backyards of some of Oakland County's more creative residents. The Backyard Art Fair returned just as the warm weather kicked into gear in metro Detroit.
Dua Vino unveils their summer menu
Located in South Lyon, Dua Vino has support from the community and a menu fit for tasting from all over. Chef Vilson Keqaj, who co-owns the business, prepared angel hair pasta with shrimp in the FOX 2 kitchen. Check them out on Lake Street in South Lyon.
Located in South Lyon, Dua Vino has support from the community and a menu fit for tasting from all over. Chef Vilson Keqaj, who co-owns the business, prepared angel hair pasta with shrimp in the FOX 2 kitchen. Check them out on Lake Street in South Lyon.
Gielow Pickles stops by FOX 2 Cooking School
The Gielow family has been making pickles in Michigan for generations - literally. They are now one of the biggest suppliers in the country.
The Gielow family has been making pickles in Michigan for generations - literally. They are now one of the biggest suppliers in the country.
4th annual EAT Detroit is June 18
SAY Detroit will present the fourth edition of EAT Detroit, a one-of-a-kind, one-night-only, citywide foodie experience, on Tuesday, June 18. The event is a fundraiser to benefit the nonprofit and its initiatives that provide pathways to success for Detroiters in need. More info is available at eatdetroit.info
SAY Detroit will present the fourth edition of EAT Detroit, a one-of-a-kind, one-night-only, citywide foodie experience, on Tuesday, June 18. The event is a fundraiser to benefit the nonprofit and its initiatives that provide pathways to success for Detroiters in need. More info is available at eatdetroit.info
Importance of caring for our pearly whites
Dr. Robert DiPilla share tools and gadgets to help improve your dental health.
Dr. Robert DiPilla share tools and gadgets to help improve your dental health.
Michelle's Safe Place hosting mental health expo, providing resources for people in crisis
Mind Matters: A Mental Health Expo offers opportunity to better understand mental health awareness
Mind Matters: A Mental Health Expo offers opportunity to better understand mental health awareness