Mezcal Mexican Bar & Kitchen
201 E. 9 Mile Road, Ferndale - Additional locations in Detroit and Dearborn Mezcalferndale.com
201 E. 9 Mile Road, Ferndale - Additional locations in Detroit and Dearborn Mezcalferndale.com
Breast Cancer Awareness Pop-up Shops
- Audi of Rochester Hills ? 45441 Dequindre Rd - BMW of Rochester Hills ? 45550 Dequindre Rd - Motor City MINI ? 29929 Telegraph Rd - Porsche Detroit North ? 45100 Mound Rd.
- Audi of Rochester Hills ? 45441 Dequindre Rd - BMW of Rochester Hills ? 45550 Dequindre Rd - Motor City MINI ? 29929 Telegraph Rd - Porsche Detroit North ? 45100 Mound Rd.
Marrow Detroit
marrowdetroit.com
marrowdetroit.com
Beef bocconcini & basic risotto
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Rosedale Community Players - Tracy Jones
News headlines in Metro Detroit
News headlines in Metro Detroit
Sip-n-Read Book Bar
1620 Michigan Ave. Suite 122, Detroit
1620 Michigan Ave. Suite 122, Detroit
The Karens
The dog rescue, the Karens is holding a fundraiser today
The dog rescue, the Karens is holding a fundraiser today
Shrimp Buongustia
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
The Karens
https://www.facebook.com/thekarens2021
https://www.facebook.com/thekarens2021
Burrata with Seasonal Tomatoes and Honey
Ingredients for Two Servings: 1 each Burrata mozzarella 4 oz each 1 cup Heirloom tomatoes 5 each Basil leaves torn 1 Tbls. Capers 1 Tbls. Pinenuts, toasted 2 Tbls. EVOO 1 Tbls. Honeycomb 1 Tbls. Aged Balsamic Vinegar As needed Sea Salt As needed Crostini Method: 1. Place the drained Burrata ball in center of welled dish. 2. Combine the tomatoes, basil, capers, pinenuts and EVOO together in bowl, mix and pour around the cheese ball. 3. Garnish with a drizzle of aged balsamic vinegar and spoon of honeycomb. 4. Present and serve with warm, grilled or toasted bread.
Ingredients for Two Servings: 1 each Burrata mozzarella 4 oz each 1 cup Heirloom tomatoes 5 each Basil leaves torn 1 Tbls. Capers 1 Tbls. Pinenuts, toasted 2 Tbls. EVOO 1 Tbls. Honeycomb 1 Tbls. Aged Balsamic Vinegar As needed Sea Salt As needed Crostini Method: 1. Place the drained Burrata ball in center of welled dish. 2. Combine the tomatoes, basil, capers, pinenuts and EVOO together in bowl, mix and pour around the cheese ball. 3. Garnish with a drizzle of aged balsamic vinegar and spoon of honeycomb. 4. Present and serve with warm, grilled or toasted bread.
Top trending stories this week - October 3rd, 2025
Bre Teamer shares the top trending stories on our website this week.
Bre Teamer shares the top trending stories on our website this week.
New Surgical Instrument Sterilization Method Reduces Contamination Risks and Medical Waste Now in Use in Michigan
Live news from the FOX 2 Detroit studios
Live news from the FOX 2 Detroit studios
Wyland continues the battle to protect his Whaling Wall mural
Artist and Detroit native Wyland is working with Michigan's Attorney General to protect his whale mural on Broderick Tower in Detroit. In recent years, the landmark artwork has been covered by advertisements. He discusses his battle and tells us about his books "Water Signs" and "Don't Be a Starving Artist." Visit Wyland.com or Amazon.com to purchase the books.
Artist and Detroit native Wyland is working with Michigan's Attorney General to protect his whale mural on Broderick Tower in Detroit. In recent years, the landmark artwork has been covered by advertisements. He discusses his battle and tells us about his books "Water Signs" and "Don't Be a Starving Artist." Visit Wyland.com or Amazon.com to purchase the books.
We meet the winner of the Detroit PitchMI competition
The winner of Detroit PitchMI is Parker Boundy of General Orbit. General Orbit is a Michigan-based startup that develops navigation hardware and software for satellites. Boundy discusses what his business does and how winning the competition will help it grow.
The winner of Detroit PitchMI is Parker Boundy of General Orbit. General Orbit is a Michigan-based startup that develops navigation hardware and software for satellites. Boundy discusses what his business does and how winning the competition will help it grow.
Derek and Ryan tell more dad jokes!
Are these dad jokes hits or misses? You decide.
Are these dad jokes hits or misses? You decide.
Ideas for a healthier tailgate
Chips, hot dogs, and burgers are among the most popular tailgating staples, but they aren't the healthiest options. Shanthi Appel?, MS, RD, health and wellness spokesperson at Blue Cross Blue Shield, shows us some easy, crowd-pleasing dishes. Visit AHealthierMichigan.org for recipes and information.
Chips, hot dogs, and burgers are among the most popular tailgating staples, but they aren't the healthiest options. Shanthi Appel?, MS, RD, health and wellness spokesperson at Blue Cross Blue Shield, shows us some easy, crowd-pleasing dishes. Visit AHealthierMichigan.org for recipes and information.
Cult Med Spa + IV Bar shares skincare tips to achieve fall glow
Co-founders celebrate 6 years of helping clients achieve their skincare results.
Co-founders celebrate 6 years of helping clients achieve their skincare results.
New BofA Report Finds Employees are Grappling with Competing Financial Goals
Live news from the FOX 2 Detroit studios
Live news from the FOX 2 Detroit studios
October is National Domestic Violence Awareness Month
Michigan's rate of reported domestic violence incidents has declined in recent years, but the cases have become more deadly. Christine Kinal, CEO of HAVEN, discusses how we can prevent domestic violence and help survivors. Visit Haven-Oakland.org for more information or call their crisis and support hotline (248) 334-1274 at any time of day or night. You can also contact the National Domestic Violence hotline at (800) 799-SAFE (7233) for emergency assistance.
Michigan's rate of reported domestic violence incidents has declined in recent years, but the cases have become more deadly. Christine Kinal, CEO of HAVEN, discusses how we can prevent domestic violence and help survivors. Visit Haven-Oakland.org for more information or call their crisis and support hotline (248) 334-1274 at any time of day or night. You can also contact the National Domestic Violence hotline at (800) 799-SAFE (7233) for emergency assistance.
11-year-old Shekyla King is the 2025 West Michigan kart racing champion
11-year-old Filipino female racing prodigy Shekyla King is dominating the racetrack. She discusses her sport as she races toward her dream of becoming an IndyCar driver.
11-year-old Filipino female racing prodigy Shekyla King is dominating the racetrack. She discusses her sport as she races toward her dream of becoming an IndyCar driver.