NEW SEAFOOD DISH WITH CHEF BOBBY
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NEW SEAFOOD DISH WITH CHEF BOBBY

Benefit On The Bay VIP Event Thursday, August 22, 2024 6:00 pm ? 9:00 pm Hook Restaurant. 24214 Jefferson Ave. St. Clair Shores

Good Cakes & Bakes stops by to make peach cobbler cookies
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Good Cakes & Bakes stops by to make peach cobbler cookies

Peach Cobbler Cookies (6 large cookies) *You will need two cookie scoop (large and small) Cookie: 16 tablespoons (2 sticks) unsalted butter, softened but still cool 1 cup granulated sugar, plus 1⁄2 cup for rolling dough 1 tablespoon light brown sugar 1 large egg 1 teaspoons vanilla extract 2 cups all-purpose flour 1⁄2 teaspoon baking powder 1⁄2 teaspoon salt Peach Cobbler Filling: 1 can (29 oz) sliced peaches in heavy syrup 1/2 cup granulated sugar or brown sugar 1 teaspoon nutmeg 1/2 teaspoon cinnamon Cinnamon sugar: 1 cup granulated sugar 1 tablespoon cinnamon DIRECTIONS: Peaches 1. Put the peaches, sugar and spices in a medium sauce pan 2. cook on medium heat for 45 minutes or until juice thickens and peaches cook down. 3. Drain the juice off the peaches and allow to cool. Set aside until ready to assemble cookie dough. Cookies 1. Preheat heat the oven to 350 degrees. 2. Cream the butter, the 1 cup granulated sugar, and the brown sugar at medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl with a rubber spatula as needed. 3. Add the egg, vanilla; beat at medium speed until combined, about 30 seconds. 4. Whisk the flour, baking powder, and salt together in a medium bowl 5. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. 6. Place the cinnamon sugar for rolling in a shallow bowl. 7. Scoop cookie dough; make a hole in the dough 8. Fill hole with peach cobbler filling 9. Using the smaller scoop, scoop dough and place on top of peach filling 10. Roll the dough to seal the peaches in 11. Roll cookies in sugar to completely coat 12. Place on sheet pan, and bake 13-15 minutes, rotate pan and bake another 4-5 minutes or until the cookies are golden brown around the edges and their center are just set. .

Recipe: Potato gnocchi

Recipe: Potato gnocchi

Executive Chef Ernesto Antopia with Cafe Cortina shares a recipe for gnocchi and a variety of sauces.

Canterbury Barbecue Festival
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Canterbury Barbecue Festival

Keith Aldridge, the owner of Canterbury Village and Shawn Jones from Parks Old Style BBQ, joined the Nine to preview Canterbury's Barbecue Festival. The event runs from August 2-4th, from 11AM to 9PM each day. Canterbury Village is located at 2325 Joslyn Ct. in Lake Orion. For more, visit canterburyvillage.com.

Meatless Monday: vegan Caprese panini with Cooking with Que
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Meatless Monday: vegan Caprese panini with Cooking with Que

Que Rice, owner of The Kitchen by Cooking with Que, shows us how to make a vegan Caprese panini. The Kitchen by Cooking with Que is located at 6529 Woodward Ave., Suite A, in Detroit. For more, visit thekitchenbycwq.com or cookingwithque.com.

Ahi Tuna Tacos with First Cut Golf Co.
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Ahi Tuna Tacos with First Cut Golf Co.

Mark Redmond and Nick Linden from First Cut Golf Co. demonstrate how to make their Ahi Tuna tacos. First Cut Golf Co. is located at 44935 Hayes Road in Sterling Heights. For more visit, firstcutgolfco.com.

Lobster omelets with Terry's Terrace
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Lobster omelets with Terry's Terrace

Chef TJ Newington from Terry's Terrace demonstrates how to make a lobster omelet with fresh corn salsa. For the salsa you will need: 1 cup roasted sweet corn, 1 finely chopped red onion, tomato and red bell pepper, 1/2 tablespoon lime juice, 1 chopped jalapeno, 1 ounce finely chopped cilantro, and 2 teaspoons of salt. Mix all of the ingredients together and refrigerate. For the omelet, take four eggs and whisk them vigorously. Then put your pan on medium/high heat with melted butter, add in a cup of the salsa and cooked lobster and start saut?ing. After about a minute, turn up the heat to high and add in the eggs, stirring frequently. When the eggs are halfway done, flip them, add mozzarella cheese and put it in the oven at 350 degrees for two minutes. Terry's Terrace is located at 36470 on Jefferson Avenue in Harrison Township. For more, visit terrystime.com.

The Jackson Restaurant ready to welcome diners in Rochester Hills
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The Jackson Restaurant ready to welcome diners in Rochester Hills

Miro Shrimp 6 Argentian Red Shrimp 2oz Extra Virgin Olive Oil 4 Caper Berries .5oz Shaved Shallots 2 Chopped Garlic Cloves 1 Bunch of Fresh Thyme ? Lemon 2oz Saffron Aioli Saffron Aioli ? .1oz fresh Saffron ? 4 Cups Mayo Bloom saffron in 3tbl of water. After it has bloomed mix with Mayo Cooking Procedure In a large saut? pan add oil, garlic, caper berries, shallots, shrimp and thyme. Season with salt. Cook until the shrimp are red on one side and shallots start to brown. Flip Shrimp and continue to cook until finished. Add lemon and toss in pan. Place shrimp into a bowl and pour all contents over shrimp. Using a spoon scoop little portions of Saffron aioli around the shrimp.

Spicy watermelon salad with Hudson's Place
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Spicy watermelon salad with Hudson's Place

Tom Quni, the owner of Hudson's Place, joined the Nine to make the restaurant's spicy watermelon feta salad. Hudson's Place is located at 1087 W. Long Lake Road in Bloomfield Hills. For more, visit hudsonsplacepizzeria.com.