Chef Jim Oppat shows off pan roasted bronzino recipe
Pan Roasted Bronzino 2 each Whole Butterfly Bronzino As needed Salt and pepper 1 fl oz Olive oil 1 tbl Unsalted butter 8 ea Artichoke hearts long stem 11 cup Heirloom tomatoes, diced 2 oz Fennel bulb 2 oz Spinach ? cup Marcona almond, chopped 4 fl oz Chablis wine 2 tbl Unsalted butter 2 tbl Lemon juice 2 tsp Fresh thyme Method: Brush the fish with olive oil, season Place on hot skillet to sear skin crisp on one side Flip and place in convection oven to finish cooking In saute pan, render the butter Saute the artichokes and fennel Add the tomatoes, almonds and spinach Deglaze with white wine and add the lemon juice, thyme and butter Reduce until thickened and just enough to coat the garnish Pour onto large oval Place crisp fish on top Drizzle with olive oil tableside
Thanksgiving inspired egg rolls with Country Smoke House
Stephanie Doss from County Smoke House demonstrates how to prepare two Thanksgiving inspired egg rolls. For more visit, countrysmokehouse.com.
Making Domasen Burek phillo dough pies
Toni Petreski, from Max's Imports, showcases the Domasen Burek phillo dough pies.
The Art of Dining: Food Culture in the Islamic World
The DIA exploring the connection between art and cuisine from ancient times to present day in their new exhibition. You can see The Art of Dining now through Jan. 5. In conjunction with the exhibition, the DIA will be be holding a special event ?Spiced Stories: A Celebration of Islamic Coffee, Tea, and Cooking,? on Nov. 16 at 2 p.m.
Recipe: Spicy sweet potato hummus
Spice up your day with this Meatless Monday recipe from Fresh Thyme!
Sullivan's Steakhouse debuts new menu
Sullivan's Steakhouse's executive chef, Max Ceaser, and general manager, Chris Stevens, demonstrate how to prepare George's Bank seared scallops. Sullivan's Steakhouse is located at 1128 Washington Blvd. in Detroit. For more visit, sullivanssteakhouse.com.
Zingerman's Roadhouse stops by Fox 2 kitchen to serve savory herb stuffing and mac-n-cheese
Savory herb Stuffing ingredients: 2 lbs diced bread, toasted 1 lb white onions 1 lb celery 1 lb butter 1 bunch parsley chopped 2 oz dried sage 2 oz chopped tarragon 1 oz chopped dill 2 cups chicken stock Procedure: 1. Preheat oven to 350°. 2. Sauté onions and celery in butter over medium heat, until translucent and aromatic. 3. Remove from heat and add herbs. 4. Toss with toasted bread and chicken stock in a large bowl. 5. Place in an oven safe casserole dish and cover with a lid or aluminum foil. Bake at 325° for 20 minutes. 6. Remove lid or foil and bake for 10 more minutes, until slightly browned on top. Yields about 8 servings. Roadhouse Macaroni and Cheese ingredients: 1 lb macaroni 4 tbsp diced butter 1/2 cup diced onion 1 bay leaf 4 tbsp all-purpose flour 3 cups whole milk 1/2 cup heavy cream 2 tsp Dijon mustard 2 lb grated cheddar cheese (we use two-year white cheddar from Cabot) 2 tsp olive oil Coarse sea salt to taste Procedure: 1. Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt and the pasta and stir well. Cook until the pasta is done. Drain it and set it aside. 2. Melt the butter for the sauce in a large heavy-bottomed pot over medium-high heat. Add the onion and bay leaf and sauté until the onion is soft, about 5 minutes. 3. Remove the bay leaf. Add the flour, and cook for a minute or so, stirring constantly. 4. Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the cream. 5. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes, whisking to remove any lumps. 5. Reduce the heat to medium. Stir in the mustard, cheddar cheese, and salt. Simmer for 5 minutes and set aside. 6. Heat a heavy bottom skillet over med-high heat. Add olive oil and when it begins to smoke add the cheese sauce and the drained cooked noodles. Toss thoroughly and continue to cook, stirring occasionally until you have approximately 10- 15% of the mixture golden brown. 7. Taste and add salt if necessary. Remove from heat. Yields about 8 Servings
Healthy comfort foods with Seasons 52
Chef Matthew Edwards from Seasons 52 demonstrates how to prepare Wild Alaska Butter Fish. Seasons 52 is located at 1000 W. Big Beaver Road in Troy. For more visit, seasons52.com.
Bubbas' 33 offering free meals for Veterans on Veteran's Day
Rachel Brattain from Bubba's 33 showcases how to make their chicken bacon mac and cheese. On Veteran's Day, Monday, November 11th, Veterans or active military can get a free lunch or a voucher for a future visit, between 11AM and 4PM. For locations and more visit, bubbas33.com.
Buffalo chicken nachos with Condado Tacos
Jonathan Horeski from Condado Tacos demonstrates how to make buffalo chicken nachos. For locations and more visit, condadotacos.com.
Imperial Celebrates D�a de los Muertos
Imperial Executive Chef Kelsey Collins joins the nine in the kitchen, cooking Calabaza en Tacha, or candied pumpkin with toasted pepitas and whipped cream. You can join in on Imperial's celebration with food, drinks, music and art from noon to midnight Saturday, November 2nd at the restaurant in Ferndale.
El Arbol celebrating Day of the Dead
Steve Dock and Nick Morin from El Arbol in Brighton talk about the restaurant's Day of the Dead celebration. El Arbol is located at 140 W. Main St., in Brighton. For more visit, elarboltaco.com.
Fun and spooky Halloween treats with Chef Kelli
Chef Kelli Lewton from Two Unique Caterers and Event Planners shares some fun and spooky treats ahead of Halloween. For more on Two Unique visit, twounique.com.
Cafe Cortina to host Spanish dinner event with Aventura
Chef Ernesto Antopia from Cafe Cortina and Chef Raul Cob from Aventura demonstrate how to prepare beef Osso Buco, while sharing details about the upcoming five course wine dinner on Monday, November 4th. For details and more visit, cafecortina.com.
Crabcake benedict with Kudos Taproom and Fieldhouse
Brandy Holcomb with Kudos Taproom and Fieldhouse demonstrates how to make their crabcake benedict. Kudos Taproom and Fieldhouse is located at 14100 Pardee Road in Taylor. For more visit, kudosthegoat.com.
Recipe: Squash & blue cheese gratin
With the Capuchin Soup Kitchen's big fundraiser coming up, learn how to make squash & blue cheese gratin ahead of the event.
Recipe: Squash & blue cheese gratin
Learn how to make squash & blue cheese gratin ahead of Capuchin Soup Kitchen's biggest fundraiser of the year.
Let's Do Dinner Detroit returns
Over 25 of Detroit's top restaurants are taking part in Let's Do Dinner Detroit. From October 20-27th, guests can experience a three course meal at the participating restaurants, priced between $20-75. For ever meal served, Forgotten Harvest receives a donation that provides 8 meals to individuals and families in need. For more visit, letsdodinnerdetroit.com.
Making pan roasted Branzino with Beverly Hills Grill
Chef Ryan Zagor of Beverly Hills Grill demonstrates how to prepare a pan roasted Branzino with butternut squash puree. Beverly Hills Grill is located at 31471 Southfield Road in Beverly Hills. For more visit, beverlyhillsgrill.com.
Let's do dinner Detroit - Over 30 of Detroit?s top restaurants are offering 3-course meals for $20 - $75 a person
Sunday, October 20th to Sunday, October 27th Website: letsdodinnerdetroit.com