Clean and lean meal prep by Chef Bobby
Chef Bobby’s coconut Lime Cod. 4 Cod fillets 1.5 tbsp extra virgin olive oil 1/2 tsp of cumin 2 tsp of smoked paprika A pinch of chilli flakes Sea salt, to taste. 4 cloves of garlic Juice of 1 lime + Juice & zest of 1 lime for the sauce 1/2 tbsp unsalted butter 1 shallot - finely chopped 200ml of coconut milk A handful of Coriander Mango Jalapeno Salsa: • 1 cup of Mango - diced • 1/2 a white onion - soaked in water • 1 jalapeño - deseeded and finely chopped • A handful of coriander - chopped • Juice of 1 lime • Salt, to taste Step 1 In a medium bowl, mix together the olive oil, smoked paprika, cumin, chilli flakes, salt, garlic and lime juice until combined. Pour the sauce over the cod fillets and brush until the cod is coated all over. Step 2 Heat the olive oil or butter in a large, lidded pan, sear the cod fillets over a medium-high heat for 3 minutes on each side, until showing colour, then remove from the pan (the cod will become flakey as it's cooked so remove carefully!). Step 3 In the same pan, sauté the shallot over a low-medium heat for 3 minutes, then add the coconut milk, lime juice and zest, stir to combine and bring the sauce to a gentle simmer for 5 minutes, then carefully add the cod fillets back to the pan, cover with a lid and cook on a low simmer for 15-20 minutes until the sauce is thick and deep in colour. Step 4 Meanwhile, in a large bowl, mix together all the Mango Jalapeño salsa ingredients. In a separate bowl, mix together the white cabbage slaw. Step 5 When ready to serve, remove the cod fillets from the pan, cook down the sauce to your desired consistency, if it's too thick just add splashes of water or coconut milk to loosen. Serve the cod fillets over white rice, along side the salsa and white cabbage. Pour over Coconut Lime sauce and garnish with coriander.
Chef Bobby’s coconut Lime Cod. 4 Cod fillets 1.5 tbsp extra virgin olive oil 1/2 tsp of cumin 2 tsp of smoked paprika A pinch of chilli flakes Sea salt, to taste. 4 cloves of garlic Juice of 1 lime + Juice & zest of 1 lime for the sauce 1/2 tbsp unsalted butter 1 shallot - finely chopped 200ml of coconut milk A handful of Coriander Mango Jalapeno Salsa: • 1 cup of Mango - diced • 1/2 a white onion - soaked in water • 1 jalapeño - deseeded and finely chopped • A handful of coriander - chopped • Juice of 1 lime • Salt, to taste Step 1 In a medium bowl, mix together the olive oil, smoked paprika, cumin, chilli flakes, salt, garlic and lime juice until combined. Pour the sauce over the cod fillets and brush until the cod is coated all over. Step 2 Heat the olive oil or butter in a large, lidded pan, sear the cod fillets over a medium-high heat for 3 minutes on each side, until showing colour, then remove from the pan (the cod will become flakey as it's cooked so remove carefully!). Step 3 In the same pan, sauté the shallot over a low-medium heat for 3 minutes, then add the coconut milk, lime juice and zest, stir to combine and bring the sauce to a gentle simmer for 5 minutes, then carefully add the cod fillets back to the pan, cover with a lid and cook on a low simmer for 15-20 minutes until the sauce is thick and deep in colour. Step 4 Meanwhile, in a large bowl, mix together all the Mango Jalapeño salsa ingredients. In a separate bowl, mix together the white cabbage slaw. Step 5 When ready to serve, remove the cod fillets from the pan, cook down the sauce to your desired consistency, if it's too thick just add splashes of water or coconut milk to loosen. Serve the cod fillets over white rice, along side the salsa and white cabbage. Pour over Coconut Lime sauce and garnish with coriander.
TESTA BARRA
chef@testabarra.com
chef@testabarra.com
AutoGlow 2025
Chef Hayden Stover, the executive chef of Forte Belanger, demonstrates how to prepare branzino. He also shared details about AutoGlow 2025, sponsored by Ford. The event benefits The Children's Center. For tickets and more visit, thechildrenscenter.com/autoglow-2025.
Chef Hayden Stover, the executive chef of Forte Belanger, demonstrates how to prepare branzino. He also shared details about AutoGlow 2025, sponsored by Ford. The event benefits The Children's Center. For tickets and more visit, thechildrenscenter.com/autoglow-2025.
Eating better in the new year with Keto Katz Bakery
Anna Sherman and Lisa Mislevy from Keto Katz Bakery showcase how to make a healthier version of candied pecans. Keto Katz Bakery is located at 36759 Garfield Road in Clinton Township. For more visit, ketokatz.com.
Anna Sherman and Lisa Mislevy from Keto Katz Bakery showcase how to make a healthier version of candied pecans. Keto Katz Bakery is located at 36759 Garfield Road in Clinton Township. For more visit, ketokatz.com.
Recipe: Black eyed pea and smoked turkey soup
Chef D. Arthur and Chef Ryan Eli Salter shared how to make a Southern tradition with a modern twist.
Chef D. Arthur and Chef Ryan Eli Salter shared how to make a Southern tradition with a modern twist.
Detroit's Resolution Ball
Chef Jim Baldwin and Chef Craig Kiroac from Vintage House Banquets & Catering, and Eric Holka from The Resolution Ball, showcase some of the menu items from the upcoming Resolution Ball at the Masonic Temple in Detroit. For more information, go to ResolutionBallDetroit.com.
Chef Jim Baldwin and Chef Craig Kiroac from Vintage House Banquets & Catering, and Eric Holka from The Resolution Ball, showcase some of the menu items from the upcoming Resolution Ball at the Masonic Temple in Detroit. For more information, go to ResolutionBallDetroit.com.
O'Brien's Crabhouse
Website: obrienscrabhouse.com
Website: obrienscrabhouse.com
Pour It Up Detroit mixes up Mistletoe Mules for the holidays
Mistletoe Mule Cocktail/Mocktail Ingredients: Fresh limes & oranges Cranberry cocktail juice Orange juice Ginger beer Vodka (leave out if making a mocktail) Recipe: Muddle 3-4 lime & orange slices at the bottom of copper mule mug Fill mug with ice Add 2 oz. of vodka Add 1.5 oz of cranberry cocktail juice Add 1.5 oz of orange juice Fill mug with ginger beer Add 0.5 oz of fresh lime juice Garnish with orange, cranberries and rosemary sprigg
Mistletoe Mule Cocktail/Mocktail Ingredients: Fresh limes & oranges Cranberry cocktail juice Orange juice Ginger beer Vodka (leave out if making a mocktail) Recipe: Muddle 3-4 lime & orange slices at the bottom of copper mule mug Fill mug with ice Add 2 oz. of vodka Add 1.5 oz of cranberry cocktail juice Add 1.5 oz of orange juice Fill mug with ginger beer Add 0.5 oz of fresh lime juice Garnish with orange, cranberries and rosemary sprigg
Big Boy's seasonal Down Home Comfort Menu & Holiday Pies
Big Boy is now offering a special seasonal menu to provide warmth and comfort of a good meal, without the work. You can also enjoy one of their famous pies by stopping in to your nearest location. More information at bigboy.com.
Big Boy is now offering a special seasonal menu to provide warmth and comfort of a good meal, without the work. You can also enjoy one of their famous pies by stopping in to your nearest location. More information at bigboy.com.
Le Crepe stops by to make sweet and savory breakfast
Sea Breeze Crepe shrimp bacon red onion parmesan cheese sundried tomato pesto
Sea Breeze Crepe shrimp bacon red onion parmesan cheese sundried tomato pesto
Recipe: Stuffed clams and savory sausage stuffing
Make this stuffed clams and savory sausage stuffing from Andiamo at home.
Make this stuffed clams and savory sausage stuffing from Andiamo at home.
Andiamo makes stuffed clams with savory sausage stuffing
Chef Jim Oppat from Andiamo makes stuffed clams with savory sausage stuffing.
Chef Jim Oppat from Andiamo makes stuffed clams with savory sausage stuffing.
KungFu Bros. Dumpling and Noodles stops by to make hot pepper oil noodles
KungFu Bros. among many businesses featured in Westland's Shop and Dine campaign.
KungFu Bros. among many businesses featured in Westland's Shop and Dine campaign.
Santa's Magic Playground
Brandy Holcomb and Stephanie McNees share details about Santa's Magic Playground.
Brandy Holcomb and Stephanie McNees share details about Santa's Magic Playground.
Bell Bistro Opens in Birmingham
Bell Bistro is now open in the former Mad Hatter space in downtown Brimingham. They offer a curated experience of American-style food with beer, wine and cocktails to compliment. For more visit BellBirmingham.com.
Bell Bistro is now open in the former Mad Hatter space in downtown Brimingham. They offer a curated experience of American-style food with beer, wine and cocktails to compliment. For more visit BellBirmingham.com.
Crafting the perfect charcuterie board with The Little Salumi
Jessica Poole, the owner of Downtown Northville's The Little Salumi, walks us through how to make the perfect charcuterie board for your holiday gathering. The Little Salumi is located at 137 E. Main Street in Downtown Northville. For details and more visit, thelittlesalumi.com.
Jessica Poole, the owner of Downtown Northville's The Little Salumi, walks us through how to make the perfect charcuterie board for your holiday gathering. The Little Salumi is located at 137 E. Main Street in Downtown Northville. For details and more visit, thelittlesalumi.com.
Hamlin Pub Showcases their Special Menus
Hamlin Pub offers a unique sports bar experience. Their new winter menu has plenty of special holiday features to get you into the festive spirit. And for sports fans offer plenty of game day specials to enjoy while rooting on your favorite team. You can find a location near you at HamlinPubs.com.
Hamlin Pub offers a unique sports bar experience. Their new winter menu has plenty of special holiday features to get you into the festive spirit. And for sports fans offer plenty of game day specials to enjoy while rooting on your favorite team. You can find a location near you at HamlinPubs.com.
Revel Steak
Chef Zachary Wolffis demonstrates the proper way to prepare a steak and shares the restaurant's macaroni and cheese recipe. Revel Steak is located inside MotorCity Casino Hotel, near Sound Board. For more visit, motorcitycasino.com.
Chef Zachary Wolffis demonstrates the proper way to prepare a steak and shares the restaurant's macaroni and cheese recipe. Revel Steak is located inside MotorCity Casino Hotel, near Sound Board. For more visit, motorcitycasino.com.
Good Cakes and Bakes in Detroit offering sweet potato pound cake this holiday season
Sweet Potato Pound Cake Filling: 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans 2 teaspoons ground cinnamon Cake: 1 cup (8 ounces) butter, softened 2 cups sugar 4 large eggs 1 1/2 cups sour cream 1 cup cooked sweet potato (mashed) about 2 medium sweet potatoes 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg Directions Preheat the oven to 350 degrees F. Spray (2 piece) tube pan with baking spray. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. Mix well In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. In mixer bowl, combine the butter and sugar. Beat at medium speed until light and creamy, about 8-12 minutes. Don't shortcut this step. Beat in the eggs, 1 at a time, beating well after each addition. Add in the sour cream, mashed sweet potatoes, and vanilla. Gradually add flour to the butter mixture, stirring well. Scrap bowl down several times. Pour 1/3 of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the brown sugar mixture. Bang pan on table to remove air bubbles and combine batters. Bake until a tester inserted in center comes out clean, about 1 hour and 15 -20 minutes. Remove the cake from the oven. Allow cake to cool for 1 hour in pan upright before removing from pan.
Sweet Potato Pound Cake Filling: 1/2 cup firmly packed brown sugar 1/2 cup chopped pecans 2 teaspoons ground cinnamon Cake: 1 cup (8 ounces) butter, softened 2 cups sugar 4 large eggs 1 1/2 cups sour cream 1 cup cooked sweet potato (mashed) about 2 medium sweet potatoes 1 teaspoon vanilla extract 3 cups all-purpose flour 2 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon ground nutmeg Directions Preheat the oven to 350 degrees F. Spray (2 piece) tube pan with baking spray. In a small bowl, combine the brown sugar, pecans, and cinnamon; set aside. Mix well In a medium bowl, combine the flour, baking soda, cinnamon, salt, and nutmeg. In mixer bowl, combine the butter and sugar. Beat at medium speed until light and creamy, about 8-12 minutes. Don't shortcut this step. Beat in the eggs, 1 at a time, beating well after each addition. Add in the sour cream, mashed sweet potatoes, and vanilla. Gradually add flour to the butter mixture, stirring well. Scrap bowl down several times. Pour 1/3 of sweet potato batter into prepared pan. Sprinkle evenly with the brown sugar mixture. Spoon the remaining batter evenly over the brown sugar mixture. Bang pan on table to remove air bubbles and combine batters. Bake until a tester inserted in center comes out clean, about 1 hour and 15 -20 minutes. Remove the cake from the oven. Allow cake to cool for 1 hour in pan upright before removing from pan.
Making a salmon club sandwich with Trolley Room
Chef Lamont Odum from Trolley Room demonstrates how to make their Motor City salmon club sandwich. Trolley Room is located at 1020 Washington Boulevard in Detroit, inside of the Hotel Indigo.
Chef Lamont Odum from Trolley Room demonstrates how to make their Motor City salmon club sandwich. Trolley Room is located at 1020 Washington Boulevard in Detroit, inside of the Hotel Indigo.