Fresh Huevos Rancheros by Amigos Street Tacos
Also known as rancher's eggs, huevos rancheros are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.
Executive Pastry Chef Duncan Spangler Shares Delicious Coconut Macaroon Recipe
Executive pastry chef from The Apparatus Room shows Jay and Erica how to make coconut macaroons for the holidays.
Making Beef Tenderloin with an Italian flair
Andiamo's top chef has a special meal destined for any holiday party that knows how to prepare it.
Chef Jim Oppat from Andiamo Cooks Up Italian Beef Tenderloin
Italian Beef Tenderloin Manzo Pasticciera Salata Ingredients: 2lbs. beef tenderloin, trimmed As needed salt, pepper, olive oil & garlic 4 oz. sliced prosciutto, salami or capicola 2 oz. olive oil packed sun-dried tomatoes, chopped 2 oz. mixed pitted olives, chopped 1 puff pastry dough sheet, roughly 12”x18” 2 eggs, beaten Pinch of cracked black pepper, sea salt, fresh thyme 2/3 cup mayonnaise 1/3 cup sour crème 2-3 Tbls. stone ground mustard 1 Tbls. horseradish, prepared Salt, pepper, tabasco, Worcestershire sauce to taste Prepare: 1.) Trim the beef tenderloin of any fat or sinew. You may need to split the beef lengthwise to form a uniform barrel, similar to the width of the puff pastry dough. 2.) Season and rub the beef with the olive oil, garlic and seasonings. Sear in a hot skillet or on the grill, can be done ahead of time to allow to cool. 3.) Combine the chopped tomatoes and olives to make a relish but drain out all excess moisture. 4.) Lay out the puff pastry on a sheet of wax paper and cover the pastry with the sliced meats, leaving room on all edges to allow it to seal. 5.) Brush the exposed edges of the pastry with the beaten egg. 6.) Lay the cooled beef in the center of the pastry, then line each side with the olive-tomato mixture. 7.) Using the wax paper underliner, roll the beef inside of the pastry as tightly as possible, keeping it even and uniform. Place the seal on the bottom and trim off any excess as needed. 8.) Place on lined baking sheet and brush with remaining egg mixture. Sprinkle the top with the salt, pepper and thyme. 9.) Bake at 425 F until the pastry is golden brown and crisp, looking for an internal temperature on the beef of 120F for a nice medium rare. 10.) Allow to rest for 10 minutes before slicing, allowing you time to make the sauce. 11.) Combine the mayo, sour crème, mustard, horseradish together. Season to taste as desired. 12.) Slice the beef and present with a dollop of the aioli just off to the side. 13.) Garnish with arugula or watercress.
Preparing Italian Beef Tenderloin with Chef Oppat
Here's a particularly delicious meal that will wow any dinner guest: Italian Beef Tenderloin. Chef Oppat of Andiamo even shows how it can be prepared without any disruption to a party where it'll be served.
Toria of Northville prepares Atlantic pearl prawns and Thai Laska sauce
Toria from Northville stopped in FOX 2 to prepare some gourmet fish as well as a coconut and Thai laska sauce.
Preparing Grilled Atlantic blue prawns with Toria from Northville
Toria, located on Main Street in Northville has some big meals ready for those with big appetites. Learn more about their recipe for grilled Atlantic blue prawns on FOX 2 Detroit and check out torianorthville.com for more information.
Chef Christy Brinkley shows off her cranberry orange scones
The bakers at Sugar Island Baking Company in Flat Rock put on a show for the Nine, preparing cranberry orange scones. Learn more here: sugarislandbakingcompany.com/
Royal Park Hotel Chef Shares Triple Chocolate Cheesecake Recipe
Chef Boris, from Royal Park Hotel in Rochester, shows off his triple chocolate cheesecake recipe and shares details on a fundraiser to benefit the Salvation Army.
Cooking with Que: Preparing a Holiday salad
Everyone always commits too much time to their classic Thanksgiving dishes, but never any time for a salad. Chef Quiana "Que" Broden has something to say about that.
Cafe | Cortina Executive Chef Ernesto Antopia shows us his paella con langosta
Paella can take a long time to make but when that enormous plate arrives, it's worth it.
Beach Tiki Bar and Boil in Walled Lake shows us how they make the seafood boil
The summer may be over but the Beach Tiki Bar and Boil in Walled Lake is still open and ready to bring you the seafood you know and love.
Executive Chef Ernesto Antopia at Cafe | Cortina will also demo paella con langosta
Executive Chef Ernesto Antopia at Cafe | Cortina is preparing for the Spanish wind dinner this weekend with live music - and he also showed us how to make paella con langosta - which translates to lobster.
Beach Tiki Bar and Boil in Walled Lake demos a seafood boil
The Beach Tiki Bar and Boil in Walled Lake make one of their signature dishes: the Seafood Boil.
Chef Jim Oppat from Andiamo makes Suppli alla Aldo
For the first time in a long time, Chef Jim Oppat from Andiamo returned to the FOX 2 kitchen and he showed us how to make Suppli alla Aldo - a rice appetizer made from risotto.
Suppli alla Aldo with Andiamo's Chef Jim Oppat
Chef Jim Oppat from Andiamo returns to the FOX 2 Cooking School to show us Suppli alla Aldo
Meatless Monday: The Best Vegan Chili Ever
Que Broden, Owner of The Kitchen in Detroit (cookingwithque.com), shares her recipe for The Best Vegan Chili Ever.
Meatless Monday: The Best Vegan chili Ever
Que Broden, owner of The Kitchen in Detroit (cookingwithque.com), shares her recipe for The Best Vegan Chili Ever.
Fustini's recipe for Chicken Harvest Bowl
There's no end to the ways olive oil can improve a meal, be it for fish prior to cooking or as dressing for salad.
Celebrating National Extra Virgin Olive Oil Day with Fustini's
It was a weeklong celebration for olive oil lovers everywhere and Fustini's is no exception. The Ann Arbor location specializes in all things olive oil and even have some recipes worth trying. Find more info here: https://www.fustinis.com/