Game day skirt steak with Chef Bobby
The perfect quick meal before the game.
The perfect quick meal before the game.
Winter Highclere Watermelon Mojito
Valentine's Day cocktails with Chef Bobby and Tom Lauzon
Valentine's Day cocktails with Chef Bobby and Tom Lauzon
D'BO'S DAIQUIRIS - GAME DAY CATERING
DBOSWINGS.COM/SOUTHFIELD
DBOSWINGS.COM/SOUTHFIELD
Valentine's Day Pop up Menu
DBOSWINGS.COM/SOUTHFIELD
DBOSWINGS.COM/SOUTHFIELD
Peteet's Famous Cheesecakes shares some love for Valentine's Day
Patrick and Sharise Peteet don't let a few spilled eggs slow them down. Watch as they keep the show rolling past a mixer mishap.
Patrick and Sharise Peteet don't let a few spilled eggs slow them down. Watch as they keep the show rolling past a mixer mishap.
Chef Elwin from Berkley restaurant makes shepherds pie soup
Chef Elwin from Elwin & Company in Berkley has all the fixings someone could need for comfort food, including the dish he prepared in the FOX 2 Cooking School: shepherds pie soup.
Chef Elwin from Elwin & Company in Berkley has all the fixings someone could need for comfort food, including the dish he prepared in the FOX 2 Cooking School: shepherds pie soup.
Chef Edgar Gonzalez from the Birmingham Pub cooks up Croque Madame
Croque Madame Bechamel Sauce: 3 tablespoons unsalted butter 2 tablespoons minced onion 1/2 cup all-purpose flour 2.5 cups whole milk Maldon Sea Salt Freshly ground white pepper Pinch of fresh grated nutmeg or mace Sandwich: 2 tablespoons Dijon mustard 12 slices thick-cut brioche bread 6 to 9 ounces sliced Gruyere or Swiss cheese 1 1/2 pounds thinly sliced smoked country ham 1 stick unsalted butter 6 fresh organic brown eggs MOP 1. For the bechamel sauce: Melt the butter in a small pot. Add onion and cook over low heat for 10 minutes. Add flour and cook for 3 minutes. Gradually add all milk and bring to a simmer. Cook until smooth and thickened, 10 to 12 minutes, then season with salt, pepper, and nutmeg. 2. For each of the sandwiches: Heat the oven to high broil. 3. Build each sandwich to your liking and spread 2 teaspoons of Dijon mustard on each piece of bread. Top with 1 slice of cheese, 3 ounces of shaved ham, another slice of Gruyere and then a piece of bread. Melt the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove from the pan and place on a rimmed baking sheet. 4. Ladle 1/4 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brown the bechamel and cheese. 5. Add 2 tablespoons butter in the skillet and cook the eggs to your liking.
Croque Madame Bechamel Sauce: 3 tablespoons unsalted butter 2 tablespoons minced onion 1/2 cup all-purpose flour 2.5 cups whole milk Maldon Sea Salt Freshly ground white pepper Pinch of fresh grated nutmeg or mace Sandwich: 2 tablespoons Dijon mustard 12 slices thick-cut brioche bread 6 to 9 ounces sliced Gruyere or Swiss cheese 1 1/2 pounds thinly sliced smoked country ham 1 stick unsalted butter 6 fresh organic brown eggs MOP 1. For the bechamel sauce: Melt the butter in a small pot. Add onion and cook over low heat for 10 minutes. Add flour and cook for 3 minutes. Gradually add all milk and bring to a simmer. Cook until smooth and thickened, 10 to 12 minutes, then season with salt, pepper, and nutmeg. 2. For each of the sandwiches: Heat the oven to high broil. 3. Build each sandwich to your liking and spread 2 teaspoons of Dijon mustard on each piece of bread. Top with 1 slice of cheese, 3 ounces of shaved ham, another slice of Gruyere and then a piece of bread. Melt the butter in a large skillet. Add the sandwiches and toast to a golden brown. Flip and brown on the second side. Remove from the pan and place on a rimmed baking sheet. 4. Ladle 1/4 cup of the bechamel sauce over the top of each sandwich. Broil the sandwiches to brown the bechamel and cheese. 5. Add 2 tablespoons butter in the skillet and cook the eggs to your liking.
Smokey G's Pit Master Greg Sims cooks up smokey pigs in a blanket and quesadillas
Smokey Pig in the Blanket: Pulled Pork Croissant rolls Smokey Quesadilla: Onions Tri-colored peppers Cheese Fresh Cilantro Smoked Meat of choice Pulled Chicken, Pork, Brisket Flour tortilla
Smokey Pig in the Blanket: Pulled Pork Croissant rolls Smokey Quesadilla: Onions Tri-colored peppers Cheese Fresh Cilantro Smoked Meat of choice Pulled Chicken, Pork, Brisket Flour tortilla
Recipe: Royal stuffed salmon
Chef Melba Dearing from SAVOY demonstrates how to make Royal Stuffed Salmon. SAVOY is located on E. Warren in Detroit.
Chef Melba Dearing from SAVOY demonstrates how to make Royal Stuffed Salmon. SAVOY is located on E. Warren in Detroit.
Gameday recipes: Barbacoa and Buffalo style salmon bites
Hosting a Lions watch party this weekend? Cook up some gameday dishes that are sure to please.
Hosting a Lions watch party this weekend? Cook up some gameday dishes that are sure to please.
How to make buffalo style salmon bites and barbacoa
Chef Bobby and Chef Mike Tikk share how to make two gameday dishes at home.
Chef Bobby and Chef Mike Tikk share how to make two gameday dishes at home.
Recipe: Zoup! white chicken chili
Stay warm this winter with this Zoup white chicken chili that you can make at home.
Stay warm this winter with this Zoup white chicken chili that you can make at home.
Something new is simmering from the team at Zoup!
Zoup! Founder talks about new line of products and shares recipe for White Chicken Chili.
Zoup! Founder talks about new line of products and shares recipe for White Chicken Chili.
Former restaurant owner helps spearhead new culinary program at the Downtown Boxing Gym
Molly Mitchell offers parents a kid-friendly nachos recipe and discusses culinary program at the Downtown Boxing Gym for young, aspiring chefs. Loaded Nachos By Molly Mitchell, Associate Director of Culinary Arts at DBG Ingredients 1 bag of tortilla chips 1 can of refried beans 1/2 lb chorizo 1/4 cup sliced olives 8 oz cheddar 8 oz Munster 1 avocado 1 Serrano pepper 2 radishes 1/2 red onion Cilantro Sour cream Salsa Directions: Heat oven to 400 degrees. Brown chorizo in 1 tbs olive oil, break into small pieces. Heat bean with 1/2 cup of water until warm and smooth. Slice onion, radish and pepper thin, use a mandolin if you have one. Salt the vegetables with 1/2 tsp salt and add 2 tbs apple cider vinegar. Mix well and set aside. Shred the cheeses. Slice the olives into rounds. Spread 1/2 of the chips on a baking tray. Sprinkle 1/2 of the chorizo, beans, cheese and olives on the first layer. Add the second layer of chips in and repeat the toppings. Bake for 10-12 minutes in the oven. Slice the avocado and toss with salt and lime juice. Top the nachos with sour cream, salsa, quick pickles, cilantro and avocado. Serve with more sour cream and salsa on the side.
Molly Mitchell offers parents a kid-friendly nachos recipe and discusses culinary program at the Downtown Boxing Gym for young, aspiring chefs. Loaded Nachos By Molly Mitchell, Associate Director of Culinary Arts at DBG Ingredients 1 bag of tortilla chips 1 can of refried beans 1/2 lb chorizo 1/4 cup sliced olives 8 oz cheddar 8 oz Munster 1 avocado 1 Serrano pepper 2 radishes 1/2 red onion Cilantro Sour cream Salsa Directions: Heat oven to 400 degrees. Brown chorizo in 1 tbs olive oil, break into small pieces. Heat bean with 1/2 cup of water until warm and smooth. Slice onion, radish and pepper thin, use a mandolin if you have one. Salt the vegetables with 1/2 tsp salt and add 2 tbs apple cider vinegar. Mix well and set aside. Shred the cheeses. Slice the olives into rounds. Spread 1/2 of the chips on a baking tray. Sprinkle 1/2 of the chorizo, beans, cheese and olives on the first layer. Add the second layer of chips in and repeat the toppings. Bake for 10-12 minutes in the oven. Slice the avocado and toss with salt and lime juice. Top the nachos with sour cream, salsa, quick pickles, cilantro and avocado. Serve with more sour cream and salsa on the side.
Recipe: Tom's Oyster Bar's savory cheddar-scallion waffles
Make a delicious meal from Tom's Oyster Bar in Royal Oak at home.
Make a delicious meal from Tom's Oyster Bar in Royal Oak at home.
Tom's Oyster Bar serves up a unique twist to the savory waffle trend
Tom's Oyster Bar's Executive Chef Jamal Alashmaly shows The Nine how he makes a Lobster Waffle Tower.
Tom's Oyster Bar's Executive Chef Jamal Alashmaly shows The Nine how he makes a Lobster Waffle Tower.
Evelyn's Midtown Kitchen offers a slate of cooking classes
Evelyn Stokes is the chef and owner of her nutrition consulting and catering firm in Detroit. But she's also a teacher with lessons for any prospective chef, which she offers out of Eastern Market. Learn more at emkculinary.com/
Evelyn Stokes is the chef and owner of her nutrition consulting and catering firm in Detroit. But she's also a teacher with lessons for any prospective chef, which she offers out of Eastern Market. Learn more at emkculinary.com/
Rinaldi Fresh Sausage serves up some quick and simple football eats
Nick Perrone, President and Owner of Rinaldi Fresh Sausage, shares a few of his go to recipes for game day get-togethers. Recipes available at: rinaldisausage.com/recipes
Nick Perrone, President and Owner of Rinaldi Fresh Sausage, shares a few of his go to recipes for game day get-togethers. Recipes available at: rinaldisausage.com/recipes
The annual KidsGala promises a night fun, food and charity for children facing life changing challenges
The Townsend Hotel to host annual fundraiser on February 3. For tickets and information visit kidsgala.org.
The Townsend Hotel to host annual fundraiser on February 3. For tickets and information visit kidsgala.org.
"Chopped" winner Davante Burnley cooks up jerk scallops, talks about time on Food Network
Local chef cooks up signature seafood recipe and talks about Food Network's cooking competition.
Local chef cooks up signature seafood recipe and talks about Food Network's cooking competition.