Chef Ryan of Salt & Ko lays out Halloween-themed spread in the Fox 2 ktichen
Crispy Fried Lasagna Rolls Ingredients For the rolls: • 8–10 lasagna sheets • 1½ cups Alfredo or spinach Alfredo sauce • 8–10 mozzarella sticks (or similar-sized pieces of fresh mozzarella) • Salt, to taste • Olive oil, for drizzling For the coating: • 2 cups finely crushed crackers or panko bread crumbs • ½ cup grated Parmesan cheese • ½ teaspoon red chili flakes (optional) • 2 eggs, beaten • Flour, for dusting For frying & serving: • Neutral oil for deep frying (such as canola or vegetable) • Warm marinara or vodka sauce for dipping Instructions 1. Prepare the noodles, Boil lasagna sheets in salted water until just al dente. Drain and lay flat on a tray. Drizzle lightly with olive oil to prevent sticking. Cut each sheet in half lengthwise to create two narrower strips. 2. Fill and roll, Spread about 2 tablespoons of Alfredo sauce along each strip. Place one mozzarella stick at one end and roll tightly into a cylinder. Repeat with remaining noodles. 3. Coat for frying Prepare three shallow bowls: One with flour, one with beaten eggs, and one with the cracker or panko mixture combined with Parmesan and chili flakes. Dredge each roll in flour, dip in egg, then coat evenly with crumbs. Place on a parchment-lined tray and chill or freeze for 20–30 minutes to firm up. 4. Fry. Heat oil to 350°F in a deep pot or fryer. Fry the rolls in small batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. 5. Serve. Serve hot with marinara or spicy vodka sauce for dipping. Garnish with Parmesan and fresh herbs if desired. Chef’s Tip For advance prep, assemble and freeze the rolls (uncooked). Fry directly from frozen when ready to serve — no thawing needed.
Smokehaus Ferndale ready to welcome hungry diners
Wing Marinade 1c Garlic Confit 2 Bunches Cilantro 1.5c Lime Juice Zest of 4 Limes 2 Jalapenos, Cleaned 1c Garlic Oil 1/4c Salt 2 Tblsp Black Pepper Wings are marinated overnight and then smoked for 3 hours with pecan wood. Then tossed in some of the marinade and garnished with cilantro and shaved jalapeños.
Union Woodshop cooks up Woodshop Chainsaw Massacre Sandwich
Woodshop Chainsaw Massacre Sandwich Serves 4 1 ½ lbs chopped, smoked beef brisket or chuck 1 cup beef stock or broth ½ cup chopped white onion 1 cup Tennessee-style BBQ sauce ¼ cup yellow mustard 2 tbsp hot sauce of choice Salt and pepper to taste 4 potato rolls 1 cup spicy dill pickles 4 oz crispy onion straws For the beef: Place chopped beef, onion, stock, BBQ sauce, mustard, and hot sauce in a covered pan and cook over low heat, stirring frequently. When beef is fork tender and sauce is reduced, adjust seasoning to taste with salt and pepper. To assemble: Toast buns, if desired, and place pickles and warmed beef mixture on bottom bun. Top with crispy onions.
Royal Park Hotel welcomes ghouls & goblins to Spookeasy
Braised Pulled Short Rib Yields: 4 Servings Ingredients: 3 tbs Butter or oil 16 oz Shoulder flap roast (Ask butcher or meat dept specialist at grocery) or semi lean beef roast located in the meat department cases. 1 tsp. Kosher Salt ½ tsp. Fresh ground black pepper 2 med Carrots, peeled and diced 2 stalks Celery, diced 1 med Spanish onion, diced 2 tbs Fresh garlic, chopped 2 cups Cabernet wine 2 sprigs Fresh rosemary 2-3 sprigs Fresh Thyme 2 cups Beef stock Method: Pre heat oven to 275º degrees F. (or a crockpot can be used on low setting) Step 1: Season meat with salt and pepper and set aside. Step 2: Heat a heavy casserole pan, add ¼ of the butter or oil and add the meat and sear until on all sides until caramelized, about 5 to 7 minutes. Step 3: Remove from pan and set aside. Step 4: Add the rest of the butter or oil then add the carrots, onion, celery, and sauté for 5 minutes. Step 5: Add the garlic, cook another two minutes stirring to prevent burning. Step 6: Add the Cabernet to de glaze the pan and reduce by half. Step 7: Return the meat to the pan and add the beef stock and bring it to a simmer. Step 8: Cover and transfer the pot to the oven. Cover and Cook for 3-5 hours, stirring occasionally. OR IF USING CROCK POT: repeat same process only transferring the meat and the stock from the pan or pot over to crock pot and DO NOT place in oven. Also no need to simmer. Step 9: When the meat is tender (should pull apart with very little effort, if it doesn’t cover again and cook 30 more minutes) remove from pot and season with salt and pepper. Once cooled slightly shred with 2 forks. Reserve liquid for reheating purposes. Step 10: Hold hot in crock pot or any holding vessel and use immediately, or allow to chill and store in refrigerator for up to 6 days. Mustard Horseradish Sauce Ingredients: 1 cup Sour Cream 1 tbs Dijon Mustard 1 tbs Whole Grain Mustard 1 tsp. Horseradish 1/8 cup + 2 tsp Mayonnaise 1/4 tsp. Lemon Juice 1/4 tsp. Kosher Salt Sprinkle Turmeric Method: Step 1: Mix Together Your Turmeric & Lemon Juice Step 2: Combine All Ingredients & Whisk To Combine
Kalota Culinary makes cherry tomato pasta sauce
Cherry Tomato Sauce Dresses 1 pound of pasta Ingredients: 3 tbsp. extra virgin olive oil 1 shallot, small chop 1 small onion, small chop 4 cloves garlic, sliced Pinch hot pepper flakes 1 carrot, small chop 1 tbsp. tomato paste 4 cups cherry or grape tomatoes, sliced 1 cup white wine Fresh basil and/or parsley ½ cup Parmigiano Reggiano, grated Salt & Pepper to taste Directions: In a large skillet add the olive oil, shallot, onion, garlic, and hot pepper. Add salt and pepper and cook on low until fragrant. Add the carrots, season, and wait until the carrots become slightly soft. Add the tomato paste and toast for a couple minutes then add ½ cup of the white wine to help deglaze and loosen the paste. Add the rest of the white wine and let the alcohol burn off for a minute. Add the tomatoes with a healthy pinch of salt and pepper. Turn the heat down low, cover, and let slowly simmer until the tomato skins begin to blister and fall apart and a thicker sauce consistency is formed. Add in fresh herbs like basil and parsley and toss. Taste for salt and pepper and add to your favorite pasta and dress well. Adding in a bit of the salty/starchy pasta water helps a ton! Top with grated cheese and more fresh basil or parsley.
Recipe: Cacao Tree Café breakfast parfait
Cacao Tree Café in Royal Oak serves up plant-based eats like this breakfast parfait that you can make at home.
Capuchin Soup Kitchen celebrates generations of service with annual SOCK dinner
Coconut & Chile Braised Winter Squash Ingredients 2 to 3 lbs of winter squash (1 large butternut or 2 medium delicata) 3 Tbsp olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 medium yellow onion, finely chopped 3 garlic cloves, minced 1 Tbsp ground coriander 1 Tbsp minced fresh rosemary 1 13.5 ounce can unsweetened coconut milk (full fat) 3 Tbsp chile sauce, such as harissa, or to taste (see author note) Couscous or rice for serving Directions Step 1: To prep the squash: Peel the squash if using butternut; no need to peel delicata. Halve lengthwise and remove seeds and stringy flesh. Cut into 3/4-inch chunks. Step 2: On a sheet pan, toss the squash with about 1 tablespoon olive oil, or just enough to coat. Season generously with kosher salt and pepper. Step 3: Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the squash until nicely charred on the first side, about 3 to 4 minutes, then flip and broil about 1 to 2 minutes longer. (The total time will depend on the intensity of your broiler, so keep a close eye on the squash!) Step 4: In a deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté onion until tender, about 5 minutes (a little browning around the edges is fine) then add the garlic, coriander, and rosemary and sauté a minute longer. Add the charred squash, stirring to coat it evenly in the oil. Step 5: Add the coconut milk, harissa, and another pinch or two of salt, and bring to a simmer. Half cover the pan with the lid, and braise for about 20 minutes, or until the squash is fork tender, adjusting the heat as necessary to maintain a gentle simmer. Add a little water (using the empty can to get every last bit of coconut milk!), as needed, if the sauce starts to get a little dry. Step 6: Adjust salt to taste, and add more chile sauce if desired. Serve warm with couscous or rice as a complete meal, or as a side to virtually any protein.
Andiamo Chef Jim Oppat makes Italian Meatloaf “Polpettone” with Creamy Polenta
Ingredients: 3 pounds bround beef 2 pounds ground pork ½ stick butter 1 each small onion, fine dice 3 cloves garlic, peeled, minced 2 Tbls. pinenuts ½ cup roasted red peppers, minced 1 bunch parsley, washed, chopped fine 3 sprigs thyme, leaves only, chopped fine 2 Tbls. basil, fresh, leaves only, chopped 1 cup whole milk ½ pound breadcrumbs, fresh ¼ cup burgundy wine 2 each whole eggs, whisked 1 ounces salt 1 tsp. pepper, black Table grind Method: 1. Keep the ground meats ice cold. 2. Heat the butter and sauté the onion with the garlic until completely tender over medium heat, add the pinenuts and cook until golden. Remove from the fire and add the fresh herbs. 3. Make a panada out of the eggs, milk and fresh breadcrumbs, reserve. 4. Once the onions and herb mixture is cooled, you can begin to build the meatloaf. 5. Mix the meats in the large mixer with a paddle, 60 seconds on speed 1, then 30 seconds on speed 2. If mixing at home, the goal is to get the protein in the meat to bind and emulsify in the fats. 6. Add the ground onion mixture, panada, wine, and spices. 7. Mix on speed 1 until well blended and incorporated. 8. Taste test a small portion to check for salt level. 9. Place in a greased loaf pan, covered with parchment paper and foil. 10. Cook in 325 F oven for about 55-65 minutes, or until an internal temperature of 155 F and immediately allow to rest before serving. 11. You can top with your favorite Tomato sauce and shredded cheeses and finish baking uncovered top melt the cheese before serving. 12. Slice and serve with risotto and braised greens. Creamy Herbed Polenta Ingredients: 4 cups milk 1 cup polenta, coarse grind 1/4 stick whole butter 2 Oz mascarpone or crème cheese 1/4 Cup parmesan cheese, grated As Needed Salt, Pepper to taste As needed fresh herbs, any blend of: parsley, chives, basil, rosemary, thyme Method: 1. Mix the polenta with the cold milk using a whisk in sauce pan. 2. Bring the mixture to a simmer and cook about 20 minutes, until the polenta is smooth and creamy and the grain is no longer detectable. 3. Blend in the butter, cheese and seasoning. 4. Check for correct amount of salt. 5. Finish at the end with the fresh herbs and remove from the heat.
Beef bocconcini & basic risotto
Ingredients for Two Servings: 4 each Beef Tenderloin medallions, 3 oz each As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO 4 slices Prosciutto di Parma 4 slices Fontina Val D’Aosta 4 each Sage leaves 1 each Garlic clove, minced 1 each Shallot, minced 1 Tbls. Dijon mustard 1 sprig Rosemary, chopped 4 fl. Oz. Red Wine 8 fl. Oz. Veal or Beef Stock 2 Tbls. Butter, to mount into sauce Method: 1. Season the beef medallions with salt and pepper. 2. Sear the beef in large skillet, caramelize evenly on both sides. 3. Remove to an oven proof cookie sheet and top with the prosciutto, Fontina and sage leaves. 4. Finish in oven to desired temperature, 105 F for Rare, 115-120 F for medium rare, 125-130 F for Medium, 140 F for Medium Well. 5. In the same skillet, add the garlic, shallots and saute briefly, then add the Dijon to saute for 20 seconds over medium heat, add rosemary. 6. Deglaze with the red wine, reduce by more than half. 7. Add the veal stock, again reduce by half to thicken. 8. Add the butter over low heat and allow to thicken and add viscosity to the sauce. 9. Season to taste with salt and pepper. 10. Place the steaks on platter, pour the sauce over the top and serve with Risotto or other starch of your liking. Ingredients: 2 oz Leeks, diced 2 oz Celery, diced 4 oz Onions, diced 2 cloves Garlic, minced 3 oz Butter 14 oz Arborio rice, washed 1 cup White wine 4-5 cups Stock or broth 4 oz Parmesan cheese As needed Salt and pepper to taste Method: 1. Place the butter in a thick heavy bottom pot and sweat the leeks, garlic and saffron until the leeks are transparent. 2. Add the rice; stir it well to coat it with the butter. 3. Sauté briefly until lightly toasted and nutty aroma forms. 4. Deglaze with the white wine. 5. Add 1/3 of the stock while stirring frequently until the stock is absorbed; cook over medium flame and at a low simmer. 6. Add the remaining stock in two or more additions stirring frequently. 7. Cook the risotto until the rice is al-dente and most of the liquid is absorbed. The texture should be creamy. 8. Add the cheese, then adjust the seasoning with salt and pepper, serve immediately.
Shrimp Buongustia
Ingredients for Two Servings: 4 each Large Shrimp, shell, tail and vein removed As needed Salt and pepper 1 Tbls. Butter 1 Tbls. EVOO ¼ cup Leeks, diced fine 3 each Garlic, cloves, fresh sliced ½ cup Tomato sauce, prepared 3 fl. Oz. White Wine ½ cup Clam juice 1 pinch Spices: Crushed red pepper, basil, oregano ¼ each Lemon, juiced 1 Tbls. Butter, to mount and finish the sauce 1 Tbls. Basil, shredded 1 Tbls. Parsley, chopped Method: 1. Heat the butter and oil in large skillet. 2. Season the shrimp with salt and pepper, add to pan and saute on first side for about 90 seconds. 3. Flip the shrimp and add the leeks, cook for 30 seconds. 4. Add the garlic and dry spices, cook another 30 seconds. 5. Add the tomato sauce and cook for 30 seconds, reducing the water from sauce. 6. Deglaze with the white wine and reduce by half. 7. Add the clam juice and simmer to cook the shrimp through, 145 F. 8. Place the shrimp on a plate, standing up. 9. Add the butter to the sauce along with the lemon and fresh herbs. 10. Season to taste and then pour over the shrimp. 11. Also, excellent with warm crostini.
