Mayweather Boxing and Fitness demonstrates combination workouts
Kevin Clay, fitness instructor at Mayweather Boxing & Fitness - Birmingham, demonstrates a combination workout designed by Floyd Mayweather.
Kevin Clay, fitness instructor at Mayweather Boxing & Fitness - Birmingham, demonstrates a combination workout designed by Floyd Mayweather.
Trends to update your wardrobe for spring
Dawood Boutique talks prints and cuts for spring
Dawood Boutique talks prints and cuts for spring
AK Social Media discusses the importance of branding
Aysia Kamiliah, owner of AK Social Media, talks about the importance of branding yourself and your company.
Aysia Kamiliah, owner of AK Social Media, talks about the importance of branding yourself and your company.
Dr. Hassan Chami joins Charlie Langton in the hot seat
Dr. Hassan Chami sits down with FOX 2's Charlie Langton about why the Ramadan Suhoor Festival is cancelled this year.
Dr. Hassan Chami sits down with FOX 2's Charlie Langton about why the Ramadan Suhoor Festival is cancelled this year.
Meet Pickles
Bringing in the spirit of St. Patrick's Day, Pickles is dressed for the occasion
Bringing in the spirit of St. Patrick's Day, Pickles is dressed for the occasion
Meet Buddy
Buddy sporting a new pair of glasses is described as a ham!
Buddy sporting a new pair of glasses is described as a ham!
Meet Molly & Sophie
Twin tabby kitties adopted coming into the Fox2 Animal House!
Twin tabby kitties adopted coming into the Fox2 Animal House!
Meet Pooter Marie
Pooter Marie is a Shih-Tzu mix, 13 years old
Pooter Marie is a Shih-Tzu mix, 13 years old
1 dead, 1 injured in Detroit crash, gun recovered after MSP foot pursuit, the weather and more on the HD show
Live & breaking news for the Metro Detroit area.
Live & breaking news for the Metro Detroit area.
Meet Zeus
Zeus is an American Staffordshire Terrier
Zeus is an American Staffordshire Terrier
Meet Mickey
Hey Mickey! Welcome to the Animal House!
Hey Mickey! Welcome to the Animal House!
Meet Bruiser
An alarm system in a Chihuahua body!
An alarm system in a Chihuahua body!
Meet Crowley
Hold on to your socks! Crowley likes to steal them right off your feet!
Hold on to your socks! Crowley likes to steal them right off your feet!
Trinity Irish Dance Company to perform in Detroit
The Trinity Irish Dance Company will be performing at the Music Hall on Friday, March 15th at 8 P.M. For tickets, visit musichall.org.
The Trinity Irish Dance Company will be performing at the Music Hall on Friday, March 15th at 8 P.M. For tickets, visit musichall.org.
Hibachi with Kyoto Japanese Steakhouse
Kyoto Japanese Steakhouse recently opened a new location in Shelby Township on Hall Road. The owner, Yong Ni and chef James Hang stopped by FOX 2 to showcase how to make Hibachi at home. For more on both Kyoto locations, visit kyotoroyaloak.com.
Kyoto Japanese Steakhouse recently opened a new location in Shelby Township on Hall Road. The owner, Yong Ni and chef James Hang stopped by FOX 2 to showcase how to make Hibachi at home. For more on both Kyoto locations, visit kyotoroyaloak.com.
Village Market hosts evening of fine wine and dining with award winning chef
Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12
Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12
Partnership connects children to books
The Making Spirits Bright initiative partners with local school districts to help distribute books to kids with a goal of boosting literacy and increasing a love of learning in students.
The Making Spirits Bright initiative partners with local school districts to help distribute books to kids with a goal of boosting literacy and increasing a love of learning in students.
Local church hosts kidney health fair
The Kidney Sunday event is on Sunday, March 17 from 1 p.m. to 3 p.m. at New Hope Missionary Baptist Church.
The Kidney Sunday event is on Sunday, March 17 from 1 p.m. to 3 p.m. at New Hope Missionary Baptist Church.
How to get involved with your kids' lives through open communication
Carrie Krawiec, a licensed marriage and family therapist with Birmingham Maple Clinic, talks about the importance of having open communication with your children and how to approach any issues that may come up. For more, visit briminghammaple.com.
Carrie Krawiec, a licensed marriage and family therapist with Birmingham Maple Clinic, talks about the importance of having open communication with your children and how to approach any issues that may come up. For more, visit briminghammaple.com.
Celebrating St. Patrick's Day with Bar Louie
Bar Louie, serving up it's latest menu item, the Reuben Sandwich, for St. Patrick's Day. The restaurants will also feature several drink specials over the weekend. Brandon Wolf, Bar Louie's Director of Operations for Michigan and NW Ohio shows us how to make the Reuben. For more, visit barlouie.com.
Bar Louie, serving up it's latest menu item, the Reuben Sandwich, for St. Patrick's Day. The restaurants will also feature several drink specials over the weekend. Brandon Wolf, Bar Louie's Director of Operations for Michigan and NW Ohio shows us how to make the Reuben. For more, visit barlouie.com.