Two Michigan beverage powerhouses team up for new drink
Iron Fish Distillery and Short's Brewing, two giants in the Michigan craft booze industry, have teamed up to create something even better: Soft Parade fruit-infused vodka.
Iron Fish Distillery and Short's Brewing, two giants in the Michigan craft booze industry, have teamed up to create something even better: Soft Parade fruit-infused vodka.
Preparing Pesto Benny with Jagged Fork's Chef Shouneyia
Pesto Benny requires an English muffin, tomato, spinach, mozzarella, eggs, and of course pesto. Chef Brandon Shouneyia of the Jagged Fork in West Bloomfield shows us how. Find more information at thejaggedfork.com/
Pesto Benny requires an English muffin, tomato, spinach, mozzarella, eggs, and of course pesto. Chef Brandon Shouneyia of the Jagged Fork in West Bloomfield shows us how. Find more information at thejaggedfork.com/
All about scones with Elwin Greenwald
There may be no better place to enjoy the breakfast pastry specialty of scones than where they're being prepared by Chef Elwin Greenwald. Elwin and company is located on Coolidge Highway in Berkley.
There may be no better place to enjoy the breakfast pastry specialty of scones than where they're being prepared by Chef Elwin Greenwald. Elwin and company is located on Coolidge Highway in Berkley.
Pressed Juice Bar Offers a Variety of Raw Juices for Healthy Weight Loss
Jai James, owner of Pressed Juice Bar in Detroit, shares healthy juicing recipes.
Jai James, owner of Pressed Juice Bar in Detroit, shares healthy juicing recipes.
Tickets on sale for Barley, BBQ & Beats fundraiser in Detroit
Hosted by Hospice of Michigan, the annual festival that showcases a bounty of good food for a good cause is back in action on April 21 at Saint Andrew's Hall. Find more information at hom.org/bbb
Hosted by Hospice of Michigan, the annual festival that showcases a bounty of good food for a good cause is back in action on April 21 at Saint Andrew's Hall. Find more information at hom.org/bbb
New Greektown restaurant Great Lakes Burger & Pizza Bar open for business
There's no shortage to the variety of burgers that one can craft. But to truly get the full effect of a burger's potential, Chef Shimar A. Mitchell has it covered. The new restaurant is located at 1224 Randolph Street.
There's no shortage to the variety of burgers that one can craft. But to truly get the full effect of a burger's potential, Chef Shimar A. Mitchell has it covered. The new restaurant is located at 1224 Randolph Street.
Recipe: Chowhound Gourmet’s stewed cabbage
Chowhound Gourmet’s Chef John Breeland shares how to make stewed cabbage for the Great Gatsby cooking segment.
Chowhound Gourmet’s Chef John Breeland shares how to make stewed cabbage for the Great Gatsby cooking segment.
Chowhound Gourmet?s stewed cabbage
Recipe for Chowhound Gourmet?s stewed cabbage on Cooking School.
Recipe for Chowhound Gourmet?s stewed cabbage on Cooking School.
Bad Brad's BBQ isn't just smoked meats
At Bad Brad's BBQ, it's not just the smoked meats. Chef Marc Pollard showed us how they make Creamy SouthWest Chicken Soup.
At Bad Brad's BBQ, it's not just the smoked meats. Chef Marc Pollard showed us how they make Creamy SouthWest Chicken Soup.
Cooking Scallops with "Madam", Hour Detroit's Restaurant of the Year
Madam Restaurant in Birmingham cooks on Fox 2. They are Hour Detroit's Restaurant of the year.
Madam Restaurant in Birmingham cooks on Fox 2. They are Hour Detroit's Restaurant of the year.
Chef Bobby?s pan seared salmon
Chef Bobby shares how to make pan seared salmon.
Chef Bobby shares how to make pan seared salmon.
Shrimp and crab fondue dip with Cajun pita bread
How to make shrimp and crab fondue dip with Cajun pita bread with Pilar Gaines.
How to make shrimp and crab fondue dip with Cajun pita bread with Pilar Gaines.
Detroit Native and Contestant on Next Level Chef Makes Crab Fondue
Chef Pilar Omega cooks for The Nine. The Detroit native is a contestant on Next Level Chef
Chef Pilar Omega cooks for The Nine. The Detroit native is a contestant on Next Level Chef
Meatless Monday: 313 Sausage Sandwich
Que Broden, owner of The Kitchen by Cooking with Que, shares her recipe for 313 Sausage Sandwich in honor of Detroit's 313 Day.
Que Broden, owner of The Kitchen by Cooking with Que, shares her recipe for 313 Sausage Sandwich in honor of Detroit's 313 Day.
Irish Potato Pancakes from the Irish Tavern
Friday is St. Patrick's Day and the Irish Tavern is ready for it's big week. Chef Ted Teeter showed us how to make Irish Potato Pancakes - otherwise known as Boxtys
Friday is St. Patrick's Day and the Irish Tavern is ready for it's big week. Chef Ted Teeter showed us how to make Irish Potato Pancakes - otherwise known as Boxtys
Chef Jim Oppat Shares Andiamo Potato & Leek Soup with Butter Roasted Shrimp Recipe
Potato & Leek Soup with Butter Roasted Shrimp Ingredients to yield about 1 gallon of soup: ½ stick Butter, unsalted 2 fl. Oz. Extra virgin olive oil ¼ cup Garlic cloves, rough chop 2 pounds Onions, Spanish, rough chop 1.5 pounds Yukon gold potatoes 2 each Leeks, dark green trimmed, chopped and rinsed ½ cup Vermouth 1 quart Stock, chicken or vegetable 2 cups Heavy crème ½ cup Mascarpone cheese To taste Salt and white pepper 2 pounds Shrimp, gently sauteed in butter Method: 1. Melt the butter with the extra virgin olive oil in large kettle. 2. Add the onions, potatoes and leeks and garlic, cook gently. 3. Once the items and tender and fully cooked, deglaze with the vermouth. 4. Reduce by half. 5. Temper in the remaining ingredients, simmer. 6. Puree with a hand immersion blender and then run through a fine mesh strainer. 7. Add the butter poached shrimp to the hot soup and serve at once. Soup can garnished with: · Crispy pancetta or bacon · Green onions · Grated Fontina · Grated Parmesan · EVOO
Potato & Leek Soup with Butter Roasted Shrimp Ingredients to yield about 1 gallon of soup: ½ stick Butter, unsalted 2 fl. Oz. Extra virgin olive oil ¼ cup Garlic cloves, rough chop 2 pounds Onions, Spanish, rough chop 1.5 pounds Yukon gold potatoes 2 each Leeks, dark green trimmed, chopped and rinsed ½ cup Vermouth 1 quart Stock, chicken or vegetable 2 cups Heavy crème ½ cup Mascarpone cheese To taste Salt and white pepper 2 pounds Shrimp, gently sauteed in butter Method: 1. Melt the butter with the extra virgin olive oil in large kettle. 2. Add the onions, potatoes and leeks and garlic, cook gently. 3. Once the items and tender and fully cooked, deglaze with the vermouth. 4. Reduce by half. 5. Temper in the remaining ingredients, simmer. 6. Puree with a hand immersion blender and then run through a fine mesh strainer. 7. Add the butter poached shrimp to the hot soup and serve at once. Soup can garnished with: · Crispy pancetta or bacon · Green onions · Grated Fontina · Grated Parmesan · EVOO
Greekfest coming to Westland
All things Greek will be on display at the Hellenic Cultural Center in Westland. Learn more by emailing stcons2@gmail.com
All things Greek will be on display at the Hellenic Cultural Center in Westland. Learn more by emailing stcons2@gmail.com
The best way to cook ribs with Texas Roadhouse
Did you know 10 million pounds of ribs get eaten every year for the Super Bowl. That's a lot of meat. But to truly get the right taste, you'll need some help from Texas Roadhouse.
Did you know 10 million pounds of ribs get eaten every year for the Super Bowl. That's a lot of meat. But to truly get the right taste, you'll need some help from Texas Roadhouse.
Mare Mediterranean teaches us lamb ragu
If you're looking for a little surf, Mare Mediterranean in Birmingham is th eplace for you with a wide variety of seasfood options.
If you're looking for a little surf, Mare Mediterranean in Birmingham is th eplace for you with a wide variety of seasfood options.
Give Thanks Bakery Serves Red Velvet Cake for Valentine's Day
Red Velvet Cake One recipe makes one 9” cake. ½ C Butter, room temperature 3T Cocoa Powder 1 ½ C Granulated Sugar 2 Eggs 2 t. Vanilla Extract 2 T. Red Food Coloring 2 ½ C Flour 1 t. Salt 1 t. Baking Soda 1 C. Buttermilk 1 T. White Vinegar Preheat oven to 350 degrees. Butter 9” pan and dust with 1 T sifted cocoa powder. Cream butter and sugar together. Add eggs one at time and beat vigorously until incorporated. Add vanilla. In a separate bowl, make a paste of remaining 2 T. cocoa powder and food coloring. Blend into butter mixture. Sift together remaining dry ingredients. Alternating in two batches, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, add the vinegar before adding to the batter. Mix until blended. Divide batter between 2 or 3 9” pans and bake for about 20-25 minutes until center springs back to the touch. Cool completely. Ice with a cream cheese frosting or a white buttercream and decorate as desired for Valentine’s Day.
Red Velvet Cake One recipe makes one 9” cake. ½ C Butter, room temperature 3T Cocoa Powder 1 ½ C Granulated Sugar 2 Eggs 2 t. Vanilla Extract 2 T. Red Food Coloring 2 ½ C Flour 1 t. Salt 1 t. Baking Soda 1 C. Buttermilk 1 T. White Vinegar Preheat oven to 350 degrees. Butter 9” pan and dust with 1 T sifted cocoa powder. Cream butter and sugar together. Add eggs one at time and beat vigorously until incorporated. Add vanilla. In a separate bowl, make a paste of remaining 2 T. cocoa powder and food coloring. Blend into butter mixture. Sift together remaining dry ingredients. Alternating in two batches, add dry ingredients and buttermilk to the butter mixture. In the last batch of buttermilk, add the vinegar before adding to the batter. Mix until blended. Divide batter between 2 or 3 9” pans and bake for about 20-25 minutes until center springs back to the touch. Cool completely. Ice with a cream cheese frosting or a white buttercream and decorate as desired for Valentine’s Day.