Thanksgiving side dish ideas with Busch's Fresh Food Market
Chef Russ Palmer of Busch's Fresh Food Market shares some side dish ideas for your Thanksgiving meal. For locations and more visit, buschs.com.
Achatz Pie Helps Offer Some Instant Fixes for the Thanksgiving Pie Mishaps
Many things can go wrong in the kitchen when cooking a big holiday meal, even if it's something as simple as a pie. Achatz Handmade Pie Company has a few fixes to save the dessert, even if it's a bit beat up looking or overcooked. You can learn more about Achatz Handmade Pie Company at achatzpies.com.
D'Marcos Italian Restaurant and Wine Bar is Giving Classic Italian Comfort Food a Seasonal Michigan Spin
D'Marcos Italian Restaurant and Wine Bar is giving classic Italian comfort food a seasonal Michigan spin just in time to celebrate the holiday spirit and everything downtown Rochester has to offer. Learn more at www.dmarcositalian.com.
Andiamo's Chef Jim Oppat makes autumn inspired dish
Morning crew tastes autumn pork scallopini, sweet potato puree, wild mushroom ragout & braised Brussel sprouts.
Making spiced buttercream frosting with Bold Crumb House
Jennifer Lyle has rebranded her business Lush Yummies to Bold Crumb House. She joined Good Day Detroit to demonstrate how to prepare her spiced buttercream frosting. She also shared details about Bold Crumb House's Holiday Bake Sale on November 25th from 9AM-3PM at Eastern Market. For details and more visit, boldcrumbhouse.com.
Iron Fish Distillery Releases Limited Special Riverbed Whiskey
When it comes to the drinks, Iron Fish Distillery has you covered. They have just released a new limited seasonal farm distilled whiskey called "Riverbed." Proceeds from the sales of the whiskey will help restore rivers and habitats across the state through the Conservations Resource Alliance. You can learn more at ironfishdistillery.com.
IronBody Studios offers transformative fitness programs
New fitness studios builds strong community through health and wellness.
Taste of Waterford
A Taste of Waterford is happening on November 10th from 6 to 8 PM at the Oakland County Parks Event Center in Waterford.
Sweet Encounter Bakery makes sweet potato cheesecake parafait
Sweet Potato Cheesecake Parfait (Gluten Free) This recipe replaces the traditional pumpkin pie with a quick, single-serve, no-bake cheesecake that's all about warm, comforting flavors. Ingredients: Gluten free cookies (Sweet Encounter Hack: Crush these quickly in a plastic bag with a rolling pin or the back of a spoon.) The Cheesecake Layer: Pre-made sweet potato Cream Cheese Powdered Sugar Sweet Potato Puree Spices Mix the filling in a bowl until smooth. Garnish with whip cream, candied pecans, walnuts and cinnamon.
Celebrating Dia de los Muertos with El Arbol Taqueria
El Arbol Taqueria is offering a special menu for Day of the Dead or Dia de los Muertos. The restaurant is located at 140 West Main St. in Brighton. For details and more visit, elarboltaco.com.
Chef Bugatti makes vampire blood lamb
Lamb chop bloody sauce Ingredients: 1 cup of teriyaki sauce 1/4 cup of red wine sauce. Substitute cranberry juice for non-alcoholic option. Prepare lamb chops as desired. Pour sauce over lamb medallions.
Halloween party tricks and treats with Two Unique Catering
Chef Kelli Lewton of Two Unique Catering and Event Planning joined Good Day Detroit to showcase some fun party treats and tricks for Halloween. For more visit, twounique.com.
Tailgating eats with Bubba's 33
Bubba's 33 has two locations in Michigan, one on Hall Road in Sterling Heights and the other on Eureka Road in Taylor. For more visit, bubbas33.com.
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.
Making Bistecca alla Fiorentina with Da Edoardo
Da Edoardo in Grosse Pointe Woods shows how to make Bistecca alla Fiorentina.
Shift Kitchen & Cocktails
Shift Kitchen and Cocktails in Birmingham is in the Fox 2's kitchen this morning highlighting some of the restaurants's popular cocktails . And here to tell everyone about it is Lance Sigler who is the Beverage Director.
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
Celebrate National Seafood Month at Aurora on the Lake
Aurora Italian is celebrating National Seafood Month with a special seafood menu showcasing a variety of Italian dishes and flavors. They are located at 2323 Union Lake Rd. in Commerce Township. Learn more at www.auroraitaliana.com