BasBlue's resident chef prepares green goddess salmon
Chef Cat is the BasBlue resident cook, a restaurant that doubles as a nonprofit with a focus on women's empowerment. She joined the cooking school to show off their green goddess salmon and dressing.
Chef Cat of BasBlue prepares salmon with green goddess dressing
Chef Cat is Bas Blue's first chef in residence at the midtown eatery. The restaurant is also a nonprofit for women empowerment. Today, the chef prepares Green Goddess Dressing that goes onto a salmon dish.
Lei Ting Blue Pearl restaurant opens in Milford
Chef Tom Lin and his wife and partner Julie Hill-Lin have a new restaurant to talk up in Milford: a new take on the successful food truck business the couple has endeavored on over the past several years. In 2022, Chef Tom decided it was time to reopen a restaurant, which takes us to his latest opening.
Marinating bacon in sugar? Here's how Bad Brads BBQ does it
Bad Brad's BBQ has combined the umami flavor of bacon with sugar to create an entirely new taste.
Bad Brads BBQ opening 5th location in Metro Detroit
The first time Bad Brads BBQ showed up on FOX 2, they had one location. Things have changed big time for the Metro Detroit eatery, which just opened a 5th spot in Livonia.
Meatless Monday: Cooking with Que
Que Broden, owner of The Kitchen by Cooking with Que, shows us how to make vegan shrimp and grits for Meatless Monday.
Preparing holiday meals with Chef Bobby: Prosciutto-wrapped asparagus and coconut shrimp
The catering cook prepared asparagus wrapped in prosciutto as something anyone could bring over for an evening dinner party. As for a main course, you can't go wrong with coconut shrimp.
Cooking coconut shrimp with Chef Bobby
With some coconut, shrimp, oil, egg, flour, and baking power, any prospective chef can prepare this authentic coconut shrimp recipe.
Chef Bobby prepares prosciutto-wrapped asparagus
An easy, quick, and very affordable dish for the holidays includes something simple: prosciutto-wrapped asparagus.
How to make an easy and trendy Brunch Board with Chef Kelli
Pancakes, bagels, waffles and breads with your favorite butters, dips and spreads!
Brunch Board with Chef Kelli
Pancakes, bagels, waffles and breads with your favorite butters, dips and spreads!
Recipe: Birria Tacos by Amigos Street Tacos
Slow cooked spicy, savory Mexican beef stuffed into a taco shell, dipped back into the stew and fried up.
Amigos Street Tacos birria tacos recipe
Slow cooked spicy, savory Mexican beef stuffed into a taco shell, dipped back into the stew and fried up.
How to make Amigos Street Tacos fresh Huevos Rancheros
Also known as rancher's eggs, huevos rancheros are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
Fresh Huevos Rancheros by Amigos Street Tacos
Also known as rancher's eggs, huevos rancheros are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
Executive Pastry Chef Duncan Spangler Shares Delicious Coconut Macaroon Recipe
Executive pastry chef from The Apparatus Room shows Jay and Erica how to make coconut macaroons for the holidays.
Making Beef Tenderloin with an Italian flair
Andiamo's top chef has a special meal destined for any holiday party that knows how to prepare it.
Chef Jim Oppat from Andiamo Cooks Up Italian Beef Tenderloin
Italian Beef Tenderloin Manzo Pasticciera Salata Ingredients: 2lbs. beef tenderloin, trimmed As needed salt, pepper, olive oil & garlic 4 oz. sliced prosciutto, salami or capicola 2 oz. olive oil packed sun-dried tomatoes, chopped 2 oz. mixed pitted olives, chopped 1 puff pastry dough sheet, roughly 12”x18” 2 eggs, beaten Pinch of cracked black pepper, sea salt, fresh thyme 2/3 cup mayonnaise 1/3 cup sour crème 2-3 Tbls. stone ground mustard 1 Tbls. horseradish, prepared Salt, pepper, tabasco, Worcestershire sauce to taste Prepare: 1.) Trim the beef tenderloin of any fat or sinew. You may need to split the beef lengthwise to form a uniform barrel, similar to the width of the puff pastry dough. 2.) Season and rub the beef with the olive oil, garlic and seasonings. Sear in a hot skillet or on the grill, can be done ahead of time to allow to cool. 3.) Combine the chopped tomatoes and olives to make a relish but drain out all excess moisture. 4.) Lay out the puff pastry on a sheet of wax paper and cover the pastry with the sliced meats, leaving room on all edges to allow it to seal. 5.) Brush the exposed edges of the pastry with the beaten egg. 6.) Lay the cooled beef in the center of the pastry, then line each side with the olive-tomato mixture. 7.) Using the wax paper underliner, roll the beef inside of the pastry as tightly as possible, keeping it even and uniform. Place the seal on the bottom and trim off any excess as needed. 8.) Place on lined baking sheet and brush with remaining egg mixture. Sprinkle the top with the salt, pepper and thyme. 9.) Bake at 425 F until the pastry is golden brown and crisp, looking for an internal temperature on the beef of 120F for a nice medium rare. 10.) Allow to rest for 10 minutes before slicing, allowing you time to make the sauce. 11.) Combine the mayo, sour crème, mustard, horseradish together. Season to taste as desired. 12.) Slice the beef and present with a dollop of the aioli just off to the side. 13.) Garnish with arugula or watercress.
Preparing Italian Beef Tenderloin with Chef Oppat
Here's a particularly delicious meal that will wow any dinner guest: Italian Beef Tenderloin. Chef Oppat of Andiamo even shows how it can be prepared without any disruption to a party where it'll be served.
Toria of Northville prepares Atlantic pearl prawns and Thai Laska sauce
Toria from Northville stopped in FOX 2 to prepare some gourmet fish as well as a coconut and Thai laska sauce.