Cooking School

Executive Chef Craig Kirouac shows us how to make Southwest Tortellini Pasta with Shrimp, Chicken, and Andouille Sausage with Cajun Cream Sauce. Resolution Ball co-producer Rick Pink discusses details of the big party. Visit ResolutionBallDetroit.com for tickets and more information. 

Chef Johnny Prep joins us to discuss the upcoming New Year's celebrations at Alchemi and Johnny's Speakeasy. Visit JohnnysRoyalOak.com or AlchemiRoyalOak.com for reservations. 

Steak and eggs breakfast sliders Scrambled eggs Slider buns Steak(preferably Philly style) Caramelized onions Red wine gravy

Evelyn Stokes of Evelyn's Midtown Kitchen demonstrates how to make Coq au vin. Evelyn's Midtown Kitchen is a cooking school located in Eastern Market's Shed 5 in Detroit. For more visit, emkculinary.com.

Beurre Rouge Sauce  112 grams of reduced red wine 220 grams of butter Salt to taste Red wine reduction 1 bottle of red wine 3 shallots, chopped 2 springs thyme 1/2 c black peppercorn Add all ingredients to a pot. Reduce the red wine down to 3/4 of a cup of liquid. Strain and store for later use.

The Godfrey Hotel Detroit is celebrating the New Year with "Gatsby's Grand Affair," a spectacular New Year's Eve Dinner & Show in the hotel's elegant Ballroom from 6-9 p.m. Visit GodfreyHotelDetroit.com for more information. 

The Godfrey Hotel Detroit is celebrating the New Year with "Gatsby's Grand Affair," a spectacular New Year's Eve Dinner & Show in the hotel's elegant Ballroom from 6-9 p.m. Visit GodfreyHotelDetroit.com for more information. 

Health & Soul Cafe is located at 21670 John R. Road in Hazel Park. For more, healthandsoulcafe.com.

Chef Russ Palmer of Busch's Fresh Food Market demonstrates a simple appetizer for your holiday party. For locations and more visit, buschs.com.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Smoked Gouda Dip with Bacon and Chives Makes 6 cups Ingredients: 2 cups soft cream cheese 2 cups shredded smoked gouda cheese ½ cup mayonnaise ¼ cup chopped cooked bacon ¼ cup chopped chives or green onion Optional 1cup panko style breadcrumbs ½ cup parmesan cheese Method: 1. In a mixing bowl with a stiff whisk or into countertop mixer bowl with paddle attachment, place cream cheese and mix until soft. 2. Add the gouda cheese and continue mixing 3. Stir in the ½ cup mayonnaise and ¼ cup of cooked bacon and chives 4. Once the mixture is incorporated place the mixture into a baking dish or cast iron. 5. Place the dish into a 300-degree heat for 15-30 minutes or until hot remove and serve immediately with corn tortilla chips or raw vegetables Optional (adding this step will no longer allow the dish to be considered gluten free) Mix panko breadcrumbs with parmesan cheese and place on top of the cheese dip and place in oven for an additional 10 minutes to brown.

Risotto Infused with Butternut Squash Feeds four people Risotto Base Ingredients: 2 oz Leeks, diced 2 oz Fennel, diced 2 oz Onions, diced 2 cloves of garlic, minced 4 oz of butter 8 oz Arborio rice, washed ½ cup of white wine 3 cups of stock or broth 2 oz parmesan cheese Salt and pepper to taste Method: Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. Add the rice; stir it well to coat it with the butter. Sauté briefly until lightly toasted and nutty aroma forms. Deglaze with the white wine. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. Add the remaining stock in two or more additions stirring frequently. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately. Puree of Butternut Squash Ingredients: Clarified butter as needed. ¼ cup of onions, diced ¼ cup of celery, diced 1 Butternut Squash, peeled and diced\ 1 cup of vegetable Broth 1 cup of heavy creme Few drops of lemon juice as needed Salt and pepper to taste Method: 1. Sauté the vegetables until most of the moisture is evaporated. 2. Add the stock and crème, simmer about 10-15 minutes, ensure all items are tender to puree.. 3. Process until smooth. 4. Adjust the seasoning and consistency.

The Pasta Mavens is located at 15600 W. 10 Mile Road in Southfield. For more visit, thepastamavens.com.

Ingredients: 1 large Baked Potato 1/2 cup Ground Lamb 5 Large Grilled Shrimp 1/2 cup Grilled Chicken 6 tablespoons of Garlic Butter 1/4 cup of green peppers 1 cup of mozzarella cheese Bake the potato for 12 minutes in a microwave or 25 minutes in an oven at 400° until tender. While the potato is baking in a large skillet, cook the ground lamb, shrimp, chicken, and sauté the green peppers. Season with salt and pepper to taste. Drain and set aside. Open the potato and loosen the meat. Drizzle garlic butter inside the potato for flavor. Layer with mozzarella cheese, ground lamb, grilled chicken, shrimp, peppers, and another layer of mozzarella cheese to top it off. Place the potato back in the oven for 6-8 minutes to melt the cheese or in a microwave covered for 3-4 minutes.