Detroit Chef Max Hardy discusses his experience as a barbeque pit master competitor on the hit show 'BBQ Brawl' on the Food Network. He provides a cooking demonstration of his jerk wings recipe which he actually cooks on the show. The products used to make these wings can also be found at his restaurants Coop Caribbean Fusion and Jeds Detroit.
Sam Borgia, Executive Chef of Verona, shares a variety of Italian dishes from his restaurant located inside the Cambria Hotel in Shelby Township.
Chef Gabriel Vera introduces Aratham, a new gourmet to-go plant based meal service. He provides a cooking demonstration of his chickpea based seafood dish. The name Aratham helps support the Greek definition of the purpose of a vegetarian diet.
Aratham Gourmet To Go is a plant-based, organic, chef-driven meal service that focuses on affordable gourmet cuisine. It can accommodate any dietary restriction and allergy. The name in Sanskrit meaning "Purpose." All of its gourmet meals are created with care, love and appreciation. They also have a Delivery service. Grab & Go Hours M-S 10 a.m. to 6 p.m. Visit: www.aratham.com, 586.871.0917. FB: https://www.facebook.com/arathammeals/ IG: https://www.instagram.com/aratham_meals/?hl=en
Vegan Chef Que Broden shows us how to make a Tumeric Tofu Scramble. https://cookingwithque.com/recipes/
Chef Kelli Lewton of 2 Unique Catering shares some ideas for your outdoor summer grad party.
Chef Bobby’s Honey Bacon wrapped Chicken Breast Six pieces of Havarti cheese or Swiss cut thick. Four pieces of Large boneless skinless chicken breast. Pounded out thin. Six pieces of black forest ham cut thin One large navel orange Cut in half with fruit removed from the rain keeping the shape of the orange 1 tablespoon of honey 1 teaspoon paprika 1 pound of thick cut bacon applewood smoked preferably One wooden kitchen spoon Four forks Salt and pepper to taste Barbecue pit set at 350 Please chicken breast on plastic wrap take another piece of plastic wrap place on top pound out so that you have an even in uniform chicken breast to roll repeat this step three more times Cut orange and half remove fruit from the inside of the orange squeeze juice into a sauce pan add honey paprika salt and pepper to taste Place your ham on the chicken breast make sure all chicken breasts are lined up so there one even sheet on top of the plastic wrap place ham on top of the chicken then place your cheese on top of the ham put wooden spoon at the very end and start to roll like a sushi roll with the plastic wrap maintaining the wooden dowel inside of the chicken breast Wrap chicken breast with bacon and take the two orange halves placing them on opposite sides of the wooden spoon prepare grill at 350° place forks in the grill leaning towards one another to create a rotisserie rack and bake for one hour. Rotate twice to insure its burning and your barbecue remove let rest for five minutes and slice and serve.
Que Broden shows us how to make Grilled Tempeh. For more info go to cookingwithque.com
Healthier grilling options for Summer
Every Thursday, Happy Hour is from 5 - 8 pm at Alchemi in Royal Oak.
Pop's for Italian is a family-owned Italian restaurant in Ferndale. They offer a wide range of family-style Italian dishes.
Que Broden shows us how to make a vegan Mexican scramble. To check out her recipes go to https://cookingwithque.com/recipes/
Great Lakes Pot Pies is holding a one year anniversary celebration. It's happening on Wednesday, May 19th from 2:00 pm - 6:00 pm. For more info head to https://greatlakespotpies.com/ Here is the recipe for their Cinnamon Sugar Pie Chips Pie Dough Recipe: • 1 cup (2 sticks) unsalted butter, chilled • 2 1/2 cups all-purpose flour, plus more for rolling out dough • 1 teaspoon salt • 1 teaspoon sugar • 1/4 to 1/2 cup ice water Cinnamon Sugar: • 1/4 cup cinnamon - Adjust to taste • 1 cup sugar Directions: Step 1 Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Step 2 Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. Step 3 Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Step 4 Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Step 5 Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Step 6 Mix cinnamon with sugar. Step 7 Place parchment paper on baking tray. Sprinkle some cinnamon/sugar mixture on parchment paper. Lay rolled out dough on top of cinnamon/sugar. Brush top of dough with eggwash. Sprinkle with cinnamon/sugar, to taste. Step 8 Using a pizza cutter or knife, cut squares. Step 9 Bake at 375°F for about 12 minutes.
Ingredients: · 1 pound uncooked linguine · 1 tablespoon butter · 3 tablespoons white wine · Lemon Zest to taste · 2 teaspoons grated Parmesan cheese · 3 cloves garlic, minced · 1 teaspoon chopped fresh parsley · 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Pepper Seed to taste for Garnish! You may add sautéed mushrooms to this dish as well Directions: Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Step 3 Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Step 4 Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Mothers Day Brunch Reservations Only! For Reservations: Call (586) 772-0450 or Email: email@example.com |
Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.