ARIETTA VINEYARDS WINE DINNER EVENT
Four-Course Dinner with Wine Pairings Wednesday, September 18 6:30 p.m. Joe Muer Bloomfield 39475 Woodward Ave. Bloomfield Hills
Four-Course Dinner with Wine Pairings Wednesday, September 18 6:30 p.m. Joe Muer Bloomfield 39475 Woodward Ave. Bloomfield Hills
Detroit Native Chef Paxton Sharing his Culinary Talents with the War Memorial
Detroit Native Chef Paxton Sharing his Culinary Talents with the War Memorial. warmemorial.org
Detroit Native Chef Paxton Sharing his Culinary Talents with the War Memorial. warmemorial.org
20th annual Vine & Dine fundraiser
The 20th annual Vine & Dine dinner is happening on Tuesday, September 17th, from 6 -9 P.M. at The Kingsley of Bloomfield Hills. For more visit, bbcc.com/get-involved/events/vine-dine.
The 20th annual Vine & Dine dinner is happening on Tuesday, September 17th, from 6 -9 P.M. at The Kingsley of Bloomfield Hills. For more visit, bbcc.com/get-involved/events/vine-dine.
The Black Food & Wine Experience comes to Detroit September 12-14
Maddie Pearl Salad Lemon Herb Marinated Blackeye Pea |Collard Greens | Roasted Sweet Potato | Candied Pecans | Maple Shallot Vinaigrette Lemon Herb Marinate: 2 Lemons (Zest and Juice) 3 cloves of Garlic (Minced) 2 tsp finely chopped Thyme 2 tsp Aleppo Pepper (ground) 1-1/2 cup olive oil 2 tsp Sea Salt Whisk until fully incorporated, place in refrigerator (pour marinated on cooled cooked blackeye peas) Maple Shallot Vinaigrette: 3 minced shallots 2 tbsp Dijon Mustard 1-1/4 cup Maple Syrup 2 cloves minced garlic 2 cups olive oil 1 tbsp Black pepper (course) 1/2 cup apple cider vinegar Whisk Ingredients together until emulsified set aside Roasted Sweet Potatoes: 3lbs Sweet potatoes (Diced -Skin on) 2 Tbsp Olive oil 1 Tbsp salt Preheat oven 350, tossed potatoes in oil and salt place in oven for approximately 25 minutes or until tender (remove and place in refrigerator to chill) Candied Pecans: 8oz Shelled Pecans 1/2 cup honey 1 tsp salt Combine ingredients and place in 350 preheated oven for approximately 15 minutes until pecans become crispy , set aside (not in refrigerator , to cool) Combine marinated blackeye peas with thinly chopped collard greens and chilled roasted potatoes tossed together and drizzle maple vinaigrette, then top with candied pecans
Maddie Pearl Salad Lemon Herb Marinated Blackeye Pea |Collard Greens | Roasted Sweet Potato | Candied Pecans | Maple Shallot Vinaigrette Lemon Herb Marinate: 2 Lemons (Zest and Juice) 3 cloves of Garlic (Minced) 2 tsp finely chopped Thyme 2 tsp Aleppo Pepper (ground) 1-1/2 cup olive oil 2 tsp Sea Salt Whisk until fully incorporated, place in refrigerator (pour marinated on cooled cooked blackeye peas) Maple Shallot Vinaigrette: 3 minced shallots 2 tbsp Dijon Mustard 1-1/4 cup Maple Syrup 2 cloves minced garlic 2 cups olive oil 1 tbsp Black pepper (course) 1/2 cup apple cider vinegar Whisk Ingredients together until emulsified set aside Roasted Sweet Potatoes: 3lbs Sweet potatoes (Diced -Skin on) 2 Tbsp Olive oil 1 Tbsp salt Preheat oven 350, tossed potatoes in oil and salt place in oven for approximately 25 minutes or until tender (remove and place in refrigerator to chill) Candied Pecans: 8oz Shelled Pecans 1/2 cup honey 1 tsp salt Combine ingredients and place in 350 preheated oven for approximately 15 minutes until pecans become crispy , set aside (not in refrigerator , to cool) Combine marinated blackeye peas with thinly chopped collard greens and chilled roasted potatoes tossed together and drizzle maple vinaigrette, then top with candied pecans
East & West Mezza Fest to feature some of the finest middle-eastern cuisine
Big Moe's Almond Chicken 2 - 4oz pc of chicken breast 2 eggs 1 quart Italian bread crumb seasoning 1/2 cup olive oil Cream: 1 cup sliced blanched almonds 1 quart Heavey cream 36 percent Other: 1 cup basmati rice 1 cup Fresh Green beans, long 3/4 c broccoli, chopped Description; 2 pcs breaded chicken. Served with basmati rice and steamed vegetables, topped with almond cream sauce. Directions: blend the almonds with cream in a food processor until smooth. Salt optional. Set aside the cream. Lightly steam the green beans and broccoli in a saucepan. Set aside. Rice: 1 cup of rice to 1.5 cups of water. Place water and rice in saucepan. Bring to simmer on medium high. When surface is bubbly, place lid on, turn down to medium low. Cook 12 min. Remove from stove and rest 8-10 minutes. Fluff w fork. Chicken Working one at a time, place chicken cutlet in a bowl of beaten eggs and coat both sides, place the cutlet in a bowl breadcrumbs and coat both sides, pressing the breadcrumbs onto the cutlet so they stick. Heat the oil In a nonstick skillet over medium-high heat, add enough oil to cover skillet . Heat until it’s shimmering- not smoking. Test if the oil is ready by dropping a few breadcrumbs, if they slowly sizzle , oil is ready. If they sizzle loudly and brown too quickly, lower the heat slightly. Add Chicken into the pan. Cook until golden brown on both sides, about 3 minutes per side. Serve: rice, top with chicken, add veggies, add the cream. Enjoy!
Big Moe's Almond Chicken 2 - 4oz pc of chicken breast 2 eggs 1 quart Italian bread crumb seasoning 1/2 cup olive oil Cream: 1 cup sliced blanched almonds 1 quart Heavey cream 36 percent Other: 1 cup basmati rice 1 cup Fresh Green beans, long 3/4 c broccoli, chopped Description; 2 pcs breaded chicken. Served with basmati rice and steamed vegetables, topped with almond cream sauce. Directions: blend the almonds with cream in a food processor until smooth. Salt optional. Set aside the cream. Lightly steam the green beans and broccoli in a saucepan. Set aside. Rice: 1 cup of rice to 1.5 cups of water. Place water and rice in saucepan. Bring to simmer on medium high. When surface is bubbly, place lid on, turn down to medium low. Cook 12 min. Remove from stove and rest 8-10 minutes. Fluff w fork. Chicken Working one at a time, place chicken cutlet in a bowl of beaten eggs and coat both sides, place the cutlet in a bowl breadcrumbs and coat both sides, pressing the breadcrumbs onto the cutlet so they stick. Heat the oil In a nonstick skillet over medium-high heat, add enough oil to cover skillet . Heat until it’s shimmering- not smoking. Test if the oil is ready by dropping a few breadcrumbs, if they slowly sizzle , oil is ready. If they sizzle loudly and brown too quickly, lower the heat slightly. Add Chicken into the pan. Cook until golden brown on both sides, about 3 minutes per side. Serve: rice, top with chicken, add veggies, add the cream. Enjoy!
Chef Bobby’s Sicilian breaded steak
Chef Bobby Nahra, owner of Hook SCS in St. Clair Shores stopped by the Fox 2 kitchen with his Executive sous chef Bryce Evans to demonstrate this Italian steak recipe.
Chef Bobby Nahra, owner of Hook SCS in St. Clair Shores stopped by the Fox 2 kitchen with his Executive sous chef Bryce Evans to demonstrate this Italian steak recipe.
Ground turkey and cabbage tailgate chili with Chef Bobby
Chef Bobby Nahra stopped by The Nine to demonstrate how to make ground turkey and cabbage chili. To make you will need: 2 pounds of lean ground turkey,. 2 tablespoons ground cumin, 2 tablespoons of chili powder, 2 tablespoons of Tony Casheres creole seasoning or your favorite seasoning salt, 3 small jalapeños cut in half, 4 quarts of chopped cabbage (one large head of cabbage), 2 large Spanish onions large dice, 6 garlic cloves smashed, 1 6 ounce can of tomato paste, 1 28 ounce can of crushed tomato, 1 liter of water and 1/2 cup extra-virgin olive oil. Start with a 12 quart pot start by sautéing your onions with a couple tablespoons of olive oil. At the same time in a large skillet, medium heat with a couple tablespoons of olive oil start to sauté your turkey meat, carefully stirring and breaking it up. Once the onions start to become translucent, you’re going to add your six cloves of smashed garlic, and your cabbage keep on medium to prevent from burning keep stirring every 2 to 3 minutes once the cabbage starts to release the water you can cover it and open every 2 to 3 minutes to stir to keep the cabbage from sticking to the bottom. Once your cabbage starts to wilt, you can add all of your dry ingredients please make sure that you were stirring all your dry ingredients into your cabbage and onion, garlic blonde, so nothing sticks to the bottom of your pot. At this time you can add your crushed tomatoes and your turkey Again, consistently string to make sure everything is incorporated nicely. On a medium high heat bring this up to A and add 1 L of water.
Chef Bobby Nahra stopped by The Nine to demonstrate how to make ground turkey and cabbage chili. To make you will need: 2 pounds of lean ground turkey,. 2 tablespoons ground cumin, 2 tablespoons of chili powder, 2 tablespoons of Tony Casheres creole seasoning or your favorite seasoning salt, 3 small jalapeños cut in half, 4 quarts of chopped cabbage (one large head of cabbage), 2 large Spanish onions large dice, 6 garlic cloves smashed, 1 6 ounce can of tomato paste, 1 28 ounce can of crushed tomato, 1 liter of water and 1/2 cup extra-virgin olive oil. Start with a 12 quart pot start by sautéing your onions with a couple tablespoons of olive oil. At the same time in a large skillet, medium heat with a couple tablespoons of olive oil start to sauté your turkey meat, carefully stirring and breaking it up. Once the onions start to become translucent, you’re going to add your six cloves of smashed garlic, and your cabbage keep on medium to prevent from burning keep stirring every 2 to 3 minutes once the cabbage starts to release the water you can cover it and open every 2 to 3 minutes to stir to keep the cabbage from sticking to the bottom. Once your cabbage starts to wilt, you can add all of your dry ingredients please make sure that you were stirring all your dry ingredients into your cabbage and onion, garlic blonde, so nothing sticks to the bottom of your pot. At this time you can add your crushed tomatoes and your turkey Again, consistently string to make sure everything is incorporated nicely. On a medium high heat bring this up to A and add 1 L of water.
Recipe: Thai red curry sauce
Chef Johnny Prepolec of Alchemi in Royal Oak prepared Thai red curry sauce at the FOX 2 cooking school.
Chef Johnny Prepolec of Alchemi in Royal Oak prepared Thai red curry sauce at the FOX 2 cooking school.
Renowned chefs team up for 'Forest to Table' event
Chris Gadulka with Sylvan Table in Sylvan Lake and Johnny Prepolec of Alchemi in Royal Oak were in the FOX 2 Kitchen showing off their Thai red curry sauce, which was served over blue catfish and curried lentils.
Chris Gadulka with Sylvan Table in Sylvan Lake and Johnny Prepolec of Alchemi in Royal Oak were in the FOX 2 Kitchen showing off their Thai red curry sauce, which was served over blue catfish and curried lentils.
Making steak frites with Three Cats
Three Cats restaurant is offering a special deal for diners on Thursdays. From 4-8 P.M. you can get an 8 ounce Black Angus Steak with Red Wine Demi and Pommes Frites for $20. Three Cats is located at 116 West 14 Mile Road in Clawson. For more, visit threecatsrestaurant.com.
Three Cats restaurant is offering a special deal for diners on Thursdays. From 4-8 P.M. you can get an 8 ounce Black Angus Steak with Red Wine Demi and Pommes Frites for $20. Three Cats is located at 116 West 14 Mile Road in Clawson. For more, visit threecatsrestaurant.com.
Zestia Greek Street Food gearing up for Arts, Beats & Eats
Nina Bittas and Chef Petros Dimaggio from Zestia Greek Street Food stopped by The Nine to talk about their appearance at Arts, Beats & Eats. For more, visit artsbeatseats.com.
Nina Bittas and Chef Petros Dimaggio from Zestia Greek Street Food stopped by The Nine to talk about their appearance at Arts, Beats & Eats. For more, visit artsbeatseats.com.
Chef Ziggy shares Indian fusion at Arts, Beats and Eats
Chef Ziggy from Paradise Street Eats prepares Indian Fusion Gobi Tacos. You can catch him along with other food, art and music this weekend at the annual Arts, Beats and Eats in Royal Oak. You can learn more and purchase tickets at artsbeatseats.com.
Chef Ziggy from Paradise Street Eats prepares Indian Fusion Gobi Tacos. You can catch him along with other food, art and music this weekend at the annual Arts, Beats and Eats in Royal Oak. You can learn more and purchase tickets at artsbeatseats.com.
Detroit's first summer sandwich party happening at Eastern Market
Eastern Market's Shed 5 will be filled with the best sandwiches in Metro Detroit. The event is happening Sunday, September 1 from 12-5 p.m. Featured Mufaletta sandwich recipe. 1 10 inch round loaf 1/2 lb sliced ham 1/2 lb sliced capicola 1/2 lb sliced salami 1/2 lb sliced provolone 1/2 lb sliced low moisture mozzarella Enough Mufaletta/olive tapanade to cover bread
Eastern Market's Shed 5 will be filled with the best sandwiches in Metro Detroit. The event is happening Sunday, September 1 from 12-5 p.m. Featured Mufaletta sandwich recipe. 1 10 inch round loaf 1/2 lb sliced ham 1/2 lb sliced capicola 1/2 lb sliced salami 1/2 lb sliced provolone 1/2 lb sliced low moisture mozzarella Enough Mufaletta/olive tapanade to cover bread
Healthy lunch ideas for kids as they head back to school
Shanthi Appelo, RD, Health and Wellness Spokesperson at Blue Cross Blue Shield of Michigan shares why it's important to make a healthy lunch.
Shanthi Appelo, RD, Health and Wellness Spokesperson at Blue Cross Blue Shield of Michigan shares why it's important to make a healthy lunch.
Novi Taco Fest 2024
Novi Taco Fest is happening August 23-25th at Twelve Mile Crossing at Fountain Walk. For more, visit novitacofest.com.
Novi Taco Fest is happening August 23-25th at Twelve Mile Crossing at Fountain Walk. For more, visit novitacofest.com.
Chef Bobby cooking school segment
Chef Bobby jones FOX 2 weekend morning. Watch for more.
Chef Bobby jones FOX 2 weekend morning. Watch for more.
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
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
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. .
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. .
DORSEY COLLEGE COOKING SCHOOL
lp.dorsey.edu/culinary-arts
lp.dorsey.edu/culinary-arts
Oakland Hope
Website: oaklandhope.org
Website: oaklandhope.org