Making chicken shawarma tacos with Detroit Taco Company
Chef James Sumpter and Jeffrey Omtvedt from Detroit Taco Company demonstrated how to make their chicken shawarma tacos. Detroit Taco Company has four locations in Greektown, Detroit, Shelby Township and Troy. For more, visit detroittaco.com.
Chef James Sumpter and Jeffrey Omtvedt from Detroit Taco Company demonstrated how to make their chicken shawarma tacos. Detroit Taco Company has four locations in Greektown, Detroit, Shelby Township and Troy. For more, visit detroittaco.com.
D'Marcos Italian Restaurant and Wine Bar celebrates Garlic Month
April is garlic month. D'Marcos cooks up chicken scarpariello with a flavorful blend of chicken, white wine, garlic, and peppers. You can find them in downtown Rochester and learn more at dmarcositalian.com.
April is garlic month. D'Marcos cooks up chicken scarpariello with a flavorful blend of chicken, white wine, garlic, and peppers. You can find them in downtown Rochester and learn more at dmarcositalian.com.
Hooks beef tip breakfast platter with Chef Bobby
Chef Bobby shows FOX 2 how to make this pan-seared beef tenderloin breakfast platter.
Chef Bobby shows FOX 2 how to make this pan-seared beef tenderloin breakfast platter.
Easter cooking with Chef Bobby: Ranchero style beans and breakfast platter
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Easter cooking with Chef Bobby
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Chef Bobby shares how to make a spread perfect for Easter Sunday.
Andiamo chef Jim Oppat cooks up eggs benedict with hollandaise sauce
Sauce Hollandaise Ingredients: 2 oz Cider Vinegar ½ t Peppercorns 1 sprig Fresh Thyme 1 each Bay Leaf 2 each Parsley Stems 3 oz Water 6 each Egg Yolks 15 oz Clarified Butter 2 t Lemon Juice Salt Cayenne Pepper Method: 1. Combine vinegar with standard sachet and reduce until almost sec, remove from the heat. 2. Add cold water to reduction and strain. 3. Combine reduction with egg yolks. 4. Simmer over water bath, whipping constantly until light, ribbony and triple in volume. 5. Gradually emulsify in warm clarified butter using ratio of 3 fluid ounces butter to 1 egg yolk. 6. Season to taste with lemon juice, salt and pepper. 7. Hold warm for service, over the water bath with no flame. Eggs Benedict Ingredients for 4 servings: Poaching liquid 1 gallon water with 2 cups of Cider Vinegar and 2 Tbls. Salt 8 each Whole Eggs, yolks not broken 8 each Sliced of Canadian Style Bacon 4 each English Muffins (buttered and lightly toasted) 1 pound Spinach, lightly sauteed with olive oil or butter (Optional) 1 recipe Sauce Hollandaise from above As needed Chives, Parsley, Tarragon 1 each Roma tomato, flesh only, small dice Method: 1. Start a tall deep pot to boil with the water, salt and vinegar. 2. In a pre-heated pan, add small amount of oil or butter and sauté the spinach to just get the water out, keeping it green, yet tender. Reserve. 3. Split the English Muffins, lightly butter and toast in oven. 4. Top the toasted muffins with a slice of Canadian Bacon. 5. Then divide the spinach evenly over the Canadian Bacon, making a nest like arrangement to hold the poached egg in place. 6. Poach the eggs for 2-3 minutes, depending on how you like your eggs cooked. 7. Water should be at a gentle simmer, if it is simmering to high, the bubbles will disturb the eggs and not allow them to poach properly, usually breaking the yolks. 8. With a slotted spoon, remove the eggs from the water and allow to drain on a tray with paper towel quickly. 9. Place the eggs on top of the spinach and immediately top with the Sauce Hollandaise. 10. Garnish as desired withs sprigs of fresh herbs or chopped herbs and perfectly diced tomato. 11. Serve at once. 12. Leftover Sauce Hollandaise cannot be re-heated and should be discarded after its single use.
Sauce Hollandaise Ingredients: 2 oz Cider Vinegar ½ t Peppercorns 1 sprig Fresh Thyme 1 each Bay Leaf 2 each Parsley Stems 3 oz Water 6 each Egg Yolks 15 oz Clarified Butter 2 t Lemon Juice Salt Cayenne Pepper Method: 1. Combine vinegar with standard sachet and reduce until almost sec, remove from the heat. 2. Add cold water to reduction and strain. 3. Combine reduction with egg yolks. 4. Simmer over water bath, whipping constantly until light, ribbony and triple in volume. 5. Gradually emulsify in warm clarified butter using ratio of 3 fluid ounces butter to 1 egg yolk. 6. Season to taste with lemon juice, salt and pepper. 7. Hold warm for service, over the water bath with no flame. Eggs Benedict Ingredients for 4 servings: Poaching liquid 1 gallon water with 2 cups of Cider Vinegar and 2 Tbls. Salt 8 each Whole Eggs, yolks not broken 8 each Sliced of Canadian Style Bacon 4 each English Muffins (buttered and lightly toasted) 1 pound Spinach, lightly sauteed with olive oil or butter (Optional) 1 recipe Sauce Hollandaise from above As needed Chives, Parsley, Tarragon 1 each Roma tomato, flesh only, small dice Method: 1. Start a tall deep pot to boil with the water, salt and vinegar. 2. In a pre-heated pan, add small amount of oil or butter and sauté the spinach to just get the water out, keeping it green, yet tender. Reserve. 3. Split the English Muffins, lightly butter and toast in oven. 4. Top the toasted muffins with a slice of Canadian Bacon. 5. Then divide the spinach evenly over the Canadian Bacon, making a nest like arrangement to hold the poached egg in place. 6. Poach the eggs for 2-3 minutes, depending on how you like your eggs cooked. 7. Water should be at a gentle simmer, if it is simmering to high, the bubbles will disturb the eggs and not allow them to poach properly, usually breaking the yolks. 8. With a slotted spoon, remove the eggs from the water and allow to drain on a tray with paper towel quickly. 9. Place the eggs on top of the spinach and immediately top with the Sauce Hollandaise. 10. Garnish as desired withs sprigs of fresh herbs or chopped herbs and perfectly diced tomato. 11. Serve at once. 12. Leftover Sauce Hollandaise cannot be re-heated and should be discarded after its single use.
Firebird Tavern-Troy shares Easter brunch menu, savory oatmeal recipe
Firebird Tavern Troy ? Savory Oatmeal with Cheddar, Green Onion and Bacon Serves 4 Prep time 5 min. Cook time 10 min. Ingredients: 1 Tbsp. butter or olive oil 2 cups old-fashioned rolled oats 1 carton (32 oz.) Chicken Broth Topping & Stir-In Options: Shredded sharp cheddar cheese Baby spinach Hardboiled eggs or over-easy fried egg French-fried onions Cooked, crumbled bacon Sliced green onion Directions: Heat butter in a large saucepan over medium heat. Add oats and toast until fragrant, about 1 minute, stirring frequently. Add broth and bring to a simmer. Reduce heat to medium-low and simmer about 5 minutes, stirring occasionally, until oats are tender. Remove from heat and add stir-ins, if desired. To serve, divide oatmeal among 4 bowls and add toppings, as desired.
Firebird Tavern Troy ? Savory Oatmeal with Cheddar, Green Onion and Bacon Serves 4 Prep time 5 min. Cook time 10 min. Ingredients: 1 Tbsp. butter or olive oil 2 cups old-fashioned rolled oats 1 carton (32 oz.) Chicken Broth Topping & Stir-In Options: Shredded sharp cheddar cheese Baby spinach Hardboiled eggs or over-easy fried egg French-fried onions Cooked, crumbled bacon Sliced green onion Directions: Heat butter in a large saucepan over medium heat. Add oats and toast until fragrant, about 1 minute, stirring frequently. Add broth and bring to a simmer. Reduce heat to medium-low and simmer about 5 minutes, stirring occasionally, until oats are tender. Remove from heat and add stir-ins, if desired. To serve, divide oatmeal among 4 bowls and add toppings, as desired.
Easter cooking with Chef Kelli
Chef Kelli shares how to prepare a delicious Easter spread.
Chef Kelli shares how to prepare a delicious Easter spread.
'United we brunch' at Norwood
What better way to enjoy the weekend morning than brunch. The Norwood knows how to put on the best brunch in Detroit.
What better way to enjoy the weekend morning than brunch. The Norwood knows how to put on the best brunch in Detroit.
Certified personal trainer Brittney Taylor shares quick HIIT workout
Personal trainer explains how high intensity interval training helps burn calories and build muscle in less time.
Personal trainer explains how high intensity interval training helps burn calories and build muscle in less time.
Village Market hosts evening of fine wine and dining with award winning chef
Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12
Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12
Davita Kidney Care raises awareness about chronic kidney disease with healthy eating tips
Overnight Oats with Pears and Spice Ingredients 1/2 fresh medium pear 1/3 cup old fashioned oats 2/3 cup unsweetened vanilla almond milk 1/2 teaspoon pumpkin pie spice 1/2 scoop whey protein powder (optional) Preparation Dice the pear half. Combine all ingredients in a mason jar and stir well. Refrigerate overnight. Ready to eat the next day. You can take your breakfast on-the-go. Heating is not necessary. Add sweetener if desired. Helpful hints Prepare a few jars at a time for quick breakfasts all week. If you desire a crunchy texture use fresh pears and add them in the morning. Instead of fresh pears you can substitute a fruit cup of diced pears (drained) or other low potassium fruits such as apple, berries, cherries or peach. The soaking of the oats overnight acts as “cooking”. If warm oatmeal is preferred microwave the jar for 1-2 minutes before eating. If you have CKD and are not on dialysis do not use the optional protein powder. Nutrients per serving Calories233 Protein11 g Carbohydrates35 g Fat5 g Cholesterol20 mg Sodium129 mg Potassium377 mg Phosphorus150 mg Calcium252 mg Fiber6.2 g Added Sugar0 g Kidney and kidney diabetic food choices 1 protein (meat) 1 starch 1 fruit, medium potassium 1 fat Carbohydrate choices 1-1/2
Overnight Oats with Pears and Spice Ingredients 1/2 fresh medium pear 1/3 cup old fashioned oats 2/3 cup unsweetened vanilla almond milk 1/2 teaspoon pumpkin pie spice 1/2 scoop whey protein powder (optional) Preparation Dice the pear half. Combine all ingredients in a mason jar and stir well. Refrigerate overnight. Ready to eat the next day. You can take your breakfast on-the-go. Heating is not necessary. Add sweetener if desired. Helpful hints Prepare a few jars at a time for quick breakfasts all week. If you desire a crunchy texture use fresh pears and add them in the morning. Instead of fresh pears you can substitute a fruit cup of diced pears (drained) or other low potassium fruits such as apple, berries, cherries or peach. The soaking of the oats overnight acts as “cooking”. If warm oatmeal is preferred microwave the jar for 1-2 minutes before eating. If you have CKD and are not on dialysis do not use the optional protein powder. Nutrients per serving Calories233 Protein11 g Carbohydrates35 g Fat5 g Cholesterol20 mg Sodium129 mg Potassium377 mg Phosphorus150 mg Calcium252 mg Fiber6.2 g Added Sugar0 g Kidney and kidney diabetic food choices 1 protein (meat) 1 starch 1 fruit, medium potassium 1 fat Carbohydrate choices 1-1/2
Ford's Garage serving special St. Patrick's day entrees and treats
Ford's Garage shows off St. Patty's Melt and Mint Condition Milkshake
Ford's Garage shows off St. Patty's Melt and Mint Condition Milkshake
Corn beef stew on the menu for St. Patrick's Day at Irish Taverns
St. Patrick's Day is just around the corner and the Irish Tavern locations in Waterford and Madison Heights have plenty on the menu. That includes their corn beef stew, which will be on the menu for anyone interested.
St. Patrick's Day is just around the corner and the Irish Tavern locations in Waterford and Madison Heights have plenty on the menu. That includes their corn beef stew, which will be on the menu for anyone interested.
Pie Sci shares special breakfast of champions pizza recipe
Pie Sci and the Downtown Boxing Gym team up to help mentor kids in Detroit
Pie Sci and the Downtown Boxing Gym team up to help mentor kids in Detroit
Receipe: Mootz Pizzeria & Bar's Palomino Sauce
National Sauce Month is an annual designation observed in March. This month, sauce it up.
National Sauce Month is an annual designation observed in March. This month, sauce it up.
Greek Fest 2024 returns
Greek Fest at Sts. Constantine & Helen returns on February 24 and 25, 2024.
Greek Fest at Sts. Constantine & Helen returns on February 24 and 25, 2024.
Receipe: Tollgate Farms maple-dijon glaze
It's maple syrup season in Michigan! Enjoy the sweet treat by making this maple-dijon glaze from Tollgate Farms.
It's maple syrup season in Michigan! Enjoy the sweet treat by making this maple-dijon glaze from Tollgate Farms.
South Lyon's Dua Vino celebrates one-year anniversary
Chef and Co-Owner Vilson Keqaj of Dua Vino demonstrates how to make sautéed walleye and shrimp scampi.
Chef and Co-Owner Vilson Keqaj of Dua Vino demonstrates how to make sautéed walleye and shrimp scampi.
Recipe: The Silver Shamrocks' Oyster Chowder
Don't like clams? Check out this oyster chowder:
Don't like clams? Check out this oyster chowder: