Egg Roll Diva
eggrolldiva.com
eggrolldiva.com
LA Hot Chicken
lahotchicken.com
lahotchicken.com
Ferndale Concert Band
info@fcconcertband.org
info@fcconcertband.org
Underground Donut Tour
undergrounddonuttour.com
undergrounddonuttour.com
Welcome Sour, Cocoa, Lela
Still celebrating St. Patrick's Day? So is this kitty
Still celebrating St. Patrick's Day? So is this kitty
Spring Cleaning The House and Your Mind
Live news from the FOX 2 Detroit studios
Live news from the FOX 2 Detroit studios
New menu offerings coming to The Statler in downtown Detroit
Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.
Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.
Diversified Members Credit Union offers tips on protecting your money, identity from scammers
March is National Fraud Awareness Month. DMCU offers resources to help protect consumers from online scams.
March is National Fraud Awareness Month. DMCU offers resources to help protect consumers from online scams.
Hollywood prop store auction: Jay Towers gets inside tour
Over 1,300 iconic props from Hollywood are going up for auction ? including a key prop from the first two Ghostbusters, the medal from Star Wars: Episode IV - A New Hope.
Over 1,300 iconic props from Hollywood are going up for auction ? including a key prop from the first two Ghostbusters, the medal from Star Wars: Episode IV - A New Hope.
A Taste of Portugal wine dinner at Hazel's
Dan Gilsky, the owner of Woodberry Wines and Kindred Wines, shares details about the upcoming "A Taste of Portugal" wine dinner happening at Hazel's. The event is on Wednesday, March 26th, starting at 6:30PM. Hazel's is located at 1 Peabody Street in Birmingham. For tickets and more visit, eatathazels.com.
Dan Gilsky, the owner of Woodberry Wines and Kindred Wines, shares details about the upcoming "A Taste of Portugal" wine dinner happening at Hazel's. The event is on Wednesday, March 26th, starting at 6:30PM. Hazel's is located at 1 Peabody Street in Birmingham. For tickets and more visit, eatathazels.com.
Friends of the Rouge kicks off paddle season
Herman Jenkins, the trails program manager for Friends of the Rouge, shares details about the group's upcoming kayak and paddle events. For more visit, therouge.org.
Herman Jenkins, the trails program manager for Friends of the Rouge, shares details about the group's upcoming kayak and paddle events. For more visit, therouge.org.
Spring wines with Unwined Winery
Kurt Teller, the owner of Unwined Winery, shares some of the winery's picks for spring. Unwined is located at 47653 Van Dyke Avenue in Shelby Township. For more visit, uwwinery.com.
Kurt Teller, the owner of Unwined Winery, shares some of the winery's picks for spring. Unwined is located at 47653 Van Dyke Avenue in Shelby Township. For more visit, uwwinery.com.
Shelby Township Library opens Magic Storybook
Bluewater Technologies installs interactive storybook for children.
Bluewater Technologies installs interactive storybook for children.
Andiamo chef cooks up 5 Pepper Chicken and Linguine Pasta
Five Pepper Chicken & Linguine Pasta Ingredients: for 4-6 servings 4 each Boneless chicken breasts, 4 oz average As needed Brine from Banana Peppers ½ cup Flour 1 each Egg, whisked with 2 tbls. Milk 1 cup Seasoned breadcrumbs 2 fl. Oz. Oil for frying chicken breasts 2 Tbls. Olive oil 2 each Garlic cloves, sliced 1 each Leek, small, diced and rinsed 1 each Bell pepper, red, yellow, green and/or orange, sliced into strips ½ cup Banana pepper rings, sliced ¼ cup Brine from banana peppers 5-6 each Sage leaves, chopped or 1 pinch of dry 1.5 cup Chicken stock 1 cup Heavy crème ½ cup Mascarpone ¼ cup Parmesan cheese, grated To taste Salt and pepper 1 pound Fresh linguine pasta, cooked fresh to order Method: 1. Trim the chicken breasts of excess fat and sinew, flatten as even as possible, 2. Marinate for up to 10 minutes in the brine from the peppers. 3. Shake off the excess and then dust the chicken breasts with flour, then dip evenly into the egg wash then into the breadcrumbs, ensuring they are evenly coated, 4. Heat the oil in a skillet and shallow fry the chicken breasts until golden on both sides, move to 350F oven to ensure they are cooked to 165 F and keep warm. 5. In salted boiling water, be prepared to boil the fresh pasta as you add the garlic to the pan on the next step. 6. Using a large skillet with deep sides, heat the olive oil and sweat the garlic until just golden then add the leeks, cook for 30 seconds. 7. Add the sliced peppers and cook until just tender. 8. Deglaze the pan with the pepper brine and add the fresh sage, allow to reduce, 9. Add the chicken stock, bring to the boil then add the crème and mascarpone, 10. Allow to form a homogenous sauce that you will be slightly thickened by reduction. 11. Add the parmesan cheese and remove from the heat. 12. Mix well and season to taste with salt and pepper. 13. Remove the linguine and add it to the skillet. 14. Add starchy pasta water as needed to thin the sauce and ensure there is enough sauce to coat all of the pasta evenly. 15. Divide the pasta evenly along with the pepper garnishes or place on large platter. 16. Slice the reserved chicken breasts and also divide evenly over the individual bowls or garnish the large platter attractively. 17. Extra chopped parsley, chives or sage along with grated parmesan always is a perfect final garnish to this pasta dish. 18. Mangia.
Five Pepper Chicken & Linguine Pasta Ingredients: for 4-6 servings 4 each Boneless chicken breasts, 4 oz average As needed Brine from Banana Peppers ½ cup Flour 1 each Egg, whisked with 2 tbls. Milk 1 cup Seasoned breadcrumbs 2 fl. Oz. Oil for frying chicken breasts 2 Tbls. Olive oil 2 each Garlic cloves, sliced 1 each Leek, small, diced and rinsed 1 each Bell pepper, red, yellow, green and/or orange, sliced into strips ½ cup Banana pepper rings, sliced ¼ cup Brine from banana peppers 5-6 each Sage leaves, chopped or 1 pinch of dry 1.5 cup Chicken stock 1 cup Heavy crème ½ cup Mascarpone ¼ cup Parmesan cheese, grated To taste Salt and pepper 1 pound Fresh linguine pasta, cooked fresh to order Method: 1. Trim the chicken breasts of excess fat and sinew, flatten as even as possible, 2. Marinate for up to 10 minutes in the brine from the peppers. 3. Shake off the excess and then dust the chicken breasts with flour, then dip evenly into the egg wash then into the breadcrumbs, ensuring they are evenly coated, 4. Heat the oil in a skillet and shallow fry the chicken breasts until golden on both sides, move to 350F oven to ensure they are cooked to 165 F and keep warm. 5. In salted boiling water, be prepared to boil the fresh pasta as you add the garlic to the pan on the next step. 6. Using a large skillet with deep sides, heat the olive oil and sweat the garlic until just golden then add the leeks, cook for 30 seconds. 7. Add the sliced peppers and cook until just tender. 8. Deglaze the pan with the pepper brine and add the fresh sage, allow to reduce, 9. Add the chicken stock, bring to the boil then add the crème and mascarpone, 10. Allow to form a homogenous sauce that you will be slightly thickened by reduction. 11. Add the parmesan cheese and remove from the heat. 12. Mix well and season to taste with salt and pepper. 13. Remove the linguine and add it to the skillet. 14. Add starchy pasta water as needed to thin the sauce and ensure there is enough sauce to coat all of the pasta evenly. 15. Divide the pasta evenly along with the pepper garnishes or place on large platter. 16. Slice the reserved chicken breasts and also divide evenly over the individual bowls or garnish the large platter attractively. 17. Extra chopped parsley, chives or sage along with grated parmesan always is a perfect final garnish to this pasta dish. 18. Mangia.
Making lamb chops with Fishbones
Nico Gatzaros, the owner of Fishbones and the restaurants executive chef, RJ Scherer, demonstrate how to prepare lamb chops. Fishbones has three locations in Detroit, Southfield and St. Clair Shores. For more visit, fishbonesusa.com.
Nico Gatzaros, the owner of Fishbones and the restaurants executive chef, RJ Scherer, demonstrate how to prepare lamb chops. Fishbones has three locations in Detroit, Southfield and St. Clair Shores. For more visit, fishbonesusa.com.
Single women are buying more homes than men
According to the National Association of Realtors, single women make up 20% of all home buyers in 2024. The president of RE/MAX of Southeastern Michigan, Jeanette Schneider, explains why women remain a dominant force in real estate. She also offers advice for solo buyers looking to purchase a home.
According to the National Association of Realtors, single women make up 20% of all home buyers in 2024. The president of RE/MAX of Southeastern Michigan, Jeanette Schneider, explains why women remain a dominant force in real estate. She also offers advice for solo buyers looking to purchase a home.
Philanthropist JT Mestdagh discusses his book "No Bad Day"
Philanthropist and author JT Mestdagh shares his story in "No Bad Days: Turning Your Biggest Challenges into Your Greatest Opportunities" (Adapted for Young Readers). He has triumphed over countless adversities?from a life-threatening VACTERL syndrome diagnosis to the lifelong challenge of learning to read with severe dyslexia. Through the JT Mestdagh Foundation, he has donated more than $500k to children's charities. Mestdagh discusses how his new book can inspire young people to live their dreams.
Philanthropist and author JT Mestdagh shares his story in "No Bad Days: Turning Your Biggest Challenges into Your Greatest Opportunities" (Adapted for Young Readers). He has triumphed over countless adversities?from a life-threatening VACTERL syndrome diagnosis to the lifelong challenge of learning to read with severe dyslexia. Through the JT Mestdagh Foundation, he has donated more than $500k to children's charities. Mestdagh discusses how his new book can inspire young people to live their dreams.
Gesher Human Services offers "Free Check Your Credit Score Day"
To register visit geshsermi.org or call 248-233-4299.
To register visit geshsermi.org or call 248-233-4299.
Alpha Phi Alpha Fraternity, Inc. celebrates National Reading Month and hosts community health fair
Gamma Lambda and Alpha Upsilon Chapters encourage Southfield students to pick up a book with "Read to Succeed" program. Members also host free public health fair during Midwestern Regional Conference.
Gamma Lambda and Alpha Upsilon Chapters encourage Southfield students to pick up a book with "Read to Succeed" program. Members also host free public health fair during Midwestern Regional Conference.
Former Catholic school becoming affordable housing
Capuchins and Catholic Charities of Southeast Michigan are redeveloping the historic school at St. Matthew Parish on Detroit's east side. The buildings will be transformed into the Residences at St. Matthew with 46 apartments with on-site supportive services and other amenities for low-income residents. There are 21 units intended for households earning no more than 30%, 50% and 60% of area median income. The other twenty-five units are intended for Permanent Supportive Housing for individuals previously experiencing homelessness. The Capuchin Soup Kitchen is honored to be a part of this project by furnishing the 25 Permanent Supportive Housing apartments. They are looking for community support by purchasing items from their wish list or by volunteering on March 22, 2025 to help get the units ready for residents to move-in.
Capuchins and Catholic Charities of Southeast Michigan are redeveloping the historic school at St. Matthew Parish on Detroit's east side. The buildings will be transformed into the Residences at St. Matthew with 46 apartments with on-site supportive services and other amenities for low-income residents. There are 21 units intended for households earning no more than 30%, 50% and 60% of area median income. The other twenty-five units are intended for Permanent Supportive Housing for individuals previously experiencing homelessness. The Capuchin Soup Kitchen is honored to be a part of this project by furnishing the 25 Permanent Supportive Housing apartments. They are looking for community support by purchasing items from their wish list or by volunteering on March 22, 2025 to help get the units ready for residents to move-in.