"Aretha Franklin buttermilk Fried Chicken" from Bert's Marketplace
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"Aretha Franklin buttermilk Fried Chicken" from Bert's Marketplace

Melba Dearing from Bert's Marketplace in Eastern Market cooks up Bert's famous Fried Chicken. It's based on Aretha Franklin's recipe. This recipe was actually given to the Dearing family personally from the singer in the Bert's kitchen. For more info go to: https://www.eatatberts.com/

Chef Maxel Hardy's Cajun Turkey Legs
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Chef Maxel Hardy's Cajun Turkey Legs

Cajun Turkey Wings · 3 lb. turkey wings pieces · 2 tsp Chef Max Cajun seasoning · 1 tsp black pepper · 1 tsp salt · 1 tbsp garlic · 2 tsp Worcestershire sauce · ½ onion, finely chopped · 1 celery stalk, finely chopped · ½ green bell pepper, finely chopped · 1 small carrot, finely chopped · 4 chicken bouillon · 3 sprigs thyme · 1 bay leaf · 2 cup vegetable oil · 1/4 cup heavy cream · 2 tbsp Whole Butter · Parsley for garnish Instructions 1. Season the turkey wings with Cajun seasoning, black pepper, salt, garlic powder and Worcestershire sauce. 2. In a large pan over high heat, add oil and brown turkey wings on both sides. Remove from the pot and place on a plate. 3. Add onion, celery, green bell pepper and carrot to the pan and cook for about 5 minutes until the vegetables have softened. 4. Add turkey wings back to the pot then add water, chicken bouillon, thyme and bay leaf and bring to a boil. Reduce heat to a simmer and cover the pot. 5. Cook for about 2 hours or until the turkey is tender. 6. Remove from Pan ,Allow them to cool for 30 minutes, and save the liquid. 7. In a large Cast Iron Skillet, Add Vegetable Oil and heat to a medium heat, Fry the Turkey wings until Crispy. 8. In a stock pot add the leftover stock, let it simmer till it reduces by half, Add heavy cream and 3 tbsp of cajun and butter, whisk and take off the stove. Plate up turkey wings, and ladle sauce on top. The image for the item is attached.

Meatless Monday: Ginger Coconut Detox Soup
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Meatless Monday: Ginger Coconut Detox Soup

https://cookingwithque.com/recipe-items/ginger-coconut-detox-soup/ Ingredients 1 tsp coconut oil 1 can coconut milk, full fat 3 cups water 2 tbsp vegetable stock 1 yellow onion, diced 1/2 bunch spring onions, diced 4 cloves garlic, minced 1 large thumb of ginger, peeled and finely diced ¼ cup tamari 2 carrots, peeled and chopped into coins 10 mushrooms, sliced 2 red bell peppers, sliced 1 stalk lemongrass, leave whole but use the back of your knife to crush several times helping to release the flavour 1 lime Instructions Heat coconut oil in a pot over a medium heat. Dice the spring onion, yellow onion and garlic then add to the pot. Add the lemongrass stalk, minced ginger and chopped carrots and cook until soft. Once fragrant add the water, coconut milk, tamari and vegetable stock and bring to boil. Once boiling add the red peppers, mushrooms and any other desired vegetables and reduce to simmer for 15-20 minutes. Remember to remove your lemongrass stalk before serving. Add more tamari or salt as desired. Serve with a wedge of lime, diced spring onion and roughly chopped coriander. Servings : Serves 2-4. Ready in : 30 Minutes

Meatless Monday: Vegan Sandwiches from Oak House Deli
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Meatless Monday: Vegan Sandwiches from Oak House Deli

Oak House Deli has a wide variety of deli sandwiches and soups for both vegans and non-vegans, but much of their buzz comes from their 11 vegan sandwich selections, which feature a variety of vegan meats sourced both locally and from California and Minnesota. They're located at 603 S. Washington in Royal Oak. Check them out online, oakhousedeli.com

Meatless Monday: Vegan Cornbread
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Meatless Monday: Vegan Cornbread

Que Broden shows us her recipe for the best vegan cornbread ever! Ingredients 1 flax egg (1 tbsp Flax seed / 3 tbsp of Water 1 ¼ cup unsweetened plain almond milk 3 teaspoons apple cider vinegar 1 cup all-purpose flour or 1:1 gluten-free all-purpose flour 1 cup fine yellow cornmeal ½ teaspoon baking soda 2 teaspoons baking powder ½ teaspoon sea salt ⅓ cup cane sugar or coconut sugar ⅓ cup vegan butter, melted (or oil), plus more for serving Instructions Preheat the oven to 375 degrees F. Grease a 8×8 inch pan with nonstick cooking spray or vegan butter. Prepare flax egg in a small bowl and let set for a few minutes to gel up. Prepare flax egg in a small bowl and let set for a few minutes to gel up. In a large bowl combine flour, cornmeal, baking soda, baking powder and salt together In the same container as the milk mixture, add flax egg, coconut sugar and vegan butter (or oil) and mix to combine. Pour the wet ingredients into the dry and mix until fully combined & smooth Pour the batter into the pan and using a spatula, smooth down the top into an even layer. Bake for 28-30 minutes, until a toothpick comes out clean. Let cool for at least 10-15 minutes, preferably until cool otherwise cornbread might be crumbly. Slice into 9 slices, serve with vegan butter and get into that cornbread chyleeeeeee!!!! Servings : 9 Ready in : 40 Minutes

Chive Kitchen presents Fried Chickie for Meatless Mondays
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Chive Kitchen presents Fried Chickie for Meatless Mondays

Chive Kitchen and Chef Suzy Silvestre prepares Fried Chickie with the help of either seitan, tofu, vegetables, or portobello steak as a protein. The tasty, crispy, filling meat supplement goes great with traditional sides like mashed potatoes, corn, green beans, and corn bread.

Bourbon Tomato Soup from Holiday Market
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Bourbon Tomato Soup from Holiday Market

Chef Daniela from Holiday Market in Royal Oak, shows us how to make a Bourbon Tomato Soup. We also take her on a trip down memory lane... Bourbon Tomato Soup Serves 4 Ingredients: For the Soup: 3 Roma tomatoes 4 tbsp. extra virgin olive oil 1 large onion, sliced 1 large shallot, sliced 1 garlic clove, smashed ½ tsp. hot pepper flakes 2 tbsp. smoked paprika ½ cup good bourbon 28 oz. whole tomatoes, pureed 1 cup water 1 Parmigiano Reggiano rind ½ cup Parmigiano Reggiano, grated 1 cup fresh basil, chopped 1 ½ cups heavy cream Salt & Pepper to taste For the Croutons: ½ loaf Ciabatta bread ¼ cup extra virgin olive oil 2 tsp. dried thyme 2 tsp. dried oregano 2 tsp. dried basil Salt & Pepper to taste Directions: For the Soup: Set oven to 450°F. Place the tomatoes on a baking sheet lined with tin foil. Allow the tomatoes to roast and achieve a deep black/brown color and the skins to blister. Remove and set aside. In a deep pot add the extra virgin olive oil and onions. Add a bit of salt and pepper to the onions, put the heat on low, cover the pot, and allow to caramelize for 25-30 minutes until the onions achieve a very deep golden color. Add the shallot and garlic clove to the onion mixture and let shallot soften for 1-2 minutes. Add the hot pepper flakes and paprika and combine. Add the bourbon and allow to cook for 1-2 minutes until the alcohol is evaporated (you can smell it!). Add the pureed tomatoes along with the whole roasted tomatoes, 1 cup of water, the Parmigiano rind, and grated cheese. Allow the mixture to cook and reduce on a low simmer for about 20-25 minutes. Add the fresh basil halfway through and continually taste for salt and pepper, adding as you go. When the soup is very thick, blend with an immersion blend or food processor until very smooth. Temper the cream by slowly adding some hot soup to it and stirring. Add the cream, stir in well, and adjust all seasonings. For the Croutons: Set an oven to 400ºF. Cut the ciabatta bread into 1” bite size pieces and add to a bowl. Add the oil, thyme, oregano, basil, and salt and pepper to taste. Bake for 5-8 minutes until bread is slightly golden. Cool and add to the top of the soup.

Nibble & Nosh: Chef Kelli shows us how to make individual Jarcuturie and more
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Nibble & Nosh: Chef Kelli shows us how to make individual Jarcuturie and more

Sheet Tray Antipasto • 9x13 baking sheet • 1 8-ounce ball prepared pizza dough • 1 8-ounce wheel of brie • 1 cup artichoke hearts • ½ cup oil cured or reconstituted sun-dried tomatoes • 12-14 pieces dried apricots • 8-10 pieces dried figs cut in half • 1 cup mixed olives • 1 lb. assorted salmis/ Italian meats • ½ cup fig jam • 5 sprigs rosemary broken into 2 pieces • 1/3-pound assorted cheese’s cut into bite size pieces Directions 1. Spread 2 tablespoons olive oil on the bottom and sides of a sheet pan. 2. Take artichoke hearts, sundried tomatoes, apricots, olives, and rosemary sprigs and follow the outer edges of sheet tray and place items in a decorative pattern. 3. Stretch the pizza dough on floured work surface and stretch/roll the dough to be the same size as sheet pan. 4. Carefully lift it and lay it over the top of the tray over metal bowl and foil discs, gently pat down dough over orbs. 5. Preheat oven 350 6. Place sheet tray in oven and bake for 13-16 minutes until golden brown and let cool/settle for 5 minutes. 7. Remove from oven and take second sheet tray and carefully invert dough on top of tray. 8. Place brie on bread tray, arrange assorted salamis, cheese, marinated items, and condiments. 9. Encourage guests to dig in by pulling dough and adding other condiments. Jarcuturie yield 10 units This is a fun grab and go concept I have included a base recipe below but just use your imagination and select things you like. • 10 4–6-ounce mason jars (wide mouth) • 10 6-inch wooden skewers/picks • 10 slices of salmi • 10 slices of capicola • 10 red peppadew peppers • 10 large olives • 10 bite size chunks Manchego cheese • 10 bite size pieces aged cheddar • 10 bite size pieces seasonal fruited or beer style cheese • 40 marcona almonds • 10 blackberries • 10 dried apricots • 10 flat thick sea salt style upscale cracker Directions 1. Lay our glass mason jars 2. Take wooden skewers and skewer with one slice of; salmi & capicola and then add peppadew and olive, set sticks aside 3. Sprinkle 4 almonds into bottom mason jars 4. Place skewer in mason jar and then nest cheese around the jar top with apricot and blackberry. 5. Serve with a flat style long thick cracker tucked in jar.

The Nine
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The Nine

Townsend Hotel's Rugby Grille is offering Christmas Eve & Christmas Day 4 course menu $125 per person. They also have a New Year’s Eve 5 course menu $145 per person, includes glass of Laurent Perrier Champagne. For more info or reservations, visit townsendhotel.com or Opentable.com Pan seared halibut with mushroom risotto Ingredients: 3 cups Mushroom 4 cups Chicken broth 1 and ½ Sticks Butter ½ cup White Wine 2 tbsp Chopped garlic 1 Shallot finely diced ½ cup Cream 2 cups Arborio Rice Salt & Pepper to taste 2 Fresh Halibut Filets ¼ cup Avocado Oil 1 Lemon Halved How to seared the fish: 1. Dry Halibut filets using paper towel gently pressing all sides. Place the filets on a plate and season generously with salt on all sides 2. Heat a nonstick skillet over medium high heat, add avocado oil 3. Once the oil is shimmering add both halibut filets to the skillet and place 2 halves of lemon in the pan cut side down, reduce to medium 4. Continue to cook, pressing gently on the back of the halibut fillets occasionally. Once filets becomes crispy and the fish is mostly opaque, the fillets should easily release from the pan (this should be about 4 more minutes, depending on the thickness.) Turn the fillets over and cook for another minute or so, until the fish is completely opaque. The internal temperature should register 30°F for medium, (about 7 minutes total) or 140°F for a well-done fillet of fish (a minute longer). 5. Transfer the fish to a platter and sprinkle some parsley over the fillets. Serve with a simple salad and the caramelized lemon halves. Squeeze some lemon juice over the halibut and enjoy!