Browndog Creamy offers a new flavor
Co-owners of Browndog Creamy Brian and Paul are talking to the Nine anchors about their newest faygo ice cream flavor.
Co-owners of Browndog Creamy Brian and Paul are talking to the Nine anchors about their newest faygo ice cream flavor.
Mex Margaritas in Bloomfield Hills
Beverage manager and mixologist Aaron Towns from Mex located in Bloomfield Hills is talking to the Nine about margaritas new renovation the restaurant recently had.
Beverage manager and mixologist Aaron Towns from Mex located in Bloomfield Hills is talking to the Nine about margaritas new renovation the restaurant recently had.
Wine Wednesday with the Rind Wine Bar in Berkley
Zach Berg from Rind Wine Bar and Mongers' Provisions and is talking about the company's new wine bar and revised lunch menu. Zach has brought a variety of wines and cheese for the Nine anchors to taste.
Zach Berg from Rind Wine Bar and Mongers' Provisions and is talking about the company's new wine bar and revised lunch menu. Zach has brought a variety of wines and cheese for the Nine anchors to taste.
Cafe Dax has finally opened inside the Daxton hotel
Cafe Dax has opened inside the Daxton Hotel in Birmingham. And here to tell us about what is on their menu is culinary director Josh Stockton.
Cafe Dax has opened inside the Daxton Hotel in Birmingham. And here to tell us about what is on their menu is culinary director Josh Stockton.
Back to School Basic Part two with Chef Kelli
Chef Kelli is back again with even more recipes for parents to try to help make their children?s school lunch fun and healthy.
Chef Kelli is back again with even more recipes for parents to try to help make their children?s school lunch fun and healthy.
Back to School Lunch and Breakfast Basics with Chef Kelli
Chef Kelli from 2 Unique Catering & Event Planning is here showing us how to create simple back to school lunch and breakfast ideas that are delicious and can last throughout the week.
Chef Kelli from 2 Unique Catering & Event Planning is here showing us how to create simple back to school lunch and breakfast ideas that are delicious and can last throughout the week.
Hamlin Pub in Rochester shows us how to make their take on a Po Boy Sandwich
It's national sandwich month and here to celebrate it is Hamlin Pub in Rochester. Manager J.R. Bohn Regional Manager of Hamlin Pub is here showing The Nine how they make their version of a Po Boy sandwich.
It's national sandwich month and here to celebrate it is Hamlin Pub in Rochester. Manager J.R. Bohn Regional Manager of Hamlin Pub is here showing The Nine how they make their version of a Po Boy sandwich.
Back to school lunches with a twist with Blue Cross Blue Shield of Michigan
Registered dietitian Shanthi Apello from Blue Cross Blue Shield of Michigan is here creating some fun lunches for the kids and even adults to enjoy that are healthy and easy to make. To find more of these recipes go to ahealthiermichigan.org.
Registered dietitian Shanthi Apello from Blue Cross Blue Shield of Michigan is here creating some fun lunches for the kids and even adults to enjoy that are healthy and easy to make. To find more of these recipes go to ahealthiermichigan.org.
USA TODAY Wine & Food Experience this weekend at Belle Island
This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.
This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.
Dirty Jazz Cafe highlights their new menu dishes
The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.
The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.
Slows Barbq Stops by to make Brisket Enchilada
Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy
Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy
DraftKings Sports & Social Troy Live
DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.
DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.
Chef Bobby Nahra in the kitchen highlighting his restaurant HOOK
Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.
Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.
Recipes: Picnic spread with Chef Kelli of Two Unique Catering
Chef Kelli of Two Unique Catering shares how to make a picnic spread perfect for the summer.
Chef Kelli of Two Unique Catering shares how to make a picnic spread perfect for the summer.
Chef Kelli of Two Unique Catering makes a picnic spread
Chef Kelli of Two Unique Catering shares how to make a picnic you can enjoy at the park, in your backyard, camping, and more.
Chef Kelli of Two Unique Catering shares how to make a picnic you can enjoy at the park, in your backyard, camping, and more.
Chef Chantele Jones Vegan Cherry Almond Chick'n Salad
Chef Chantele Jones, owner of Estella's Vegan Cuisine and Desserts, shares plant-based recipe for vegan cherry almond chick'n salad. Vegan Cherry Almond Chick-N Salad Servings: 6 Time: 15 Minutes Ingredients: 1 Package of Gardein chickN strips, cubed 1 cup chopped fresh cherries ? cup diced celery ? cup chopped green onion 1 small Granny Smith apple, diced 1 cup vegan mayo 3 teaspoons poppy seeds ? cup sliced almonds, Salt & pepper, to taste INSTRUCTIONS 1. In a large bowl combine cubed chickN, cherries, celery, green onion and apple in a medium to large mixing bowl. 2. Stir in vegan mayo almonds and poppy seeds. Taste before adding salt and pepper. Add, if needed. 3. Enjoy on a vegan croissant, with crackers, or on top of a bed of fresh spinach- as a salad.
Chef Chantele Jones, owner of Estella's Vegan Cuisine and Desserts, shares plant-based recipe for vegan cherry almond chick'n salad. Vegan Cherry Almond Chick-N Salad Servings: 6 Time: 15 Minutes Ingredients: 1 Package of Gardein chickN strips, cubed 1 cup chopped fresh cherries ? cup diced celery ? cup chopped green onion 1 small Granny Smith apple, diced 1 cup vegan mayo 3 teaspoons poppy seeds ? cup sliced almonds, Salt & pepper, to taste INSTRUCTIONS 1. In a large bowl combine cubed chickN, cherries, celery, green onion and apple in a medium to large mixing bowl. 2. Stir in vegan mayo almonds and poppy seeds. Taste before adding salt and pepper. Add, if needed. 3. Enjoy on a vegan croissant, with crackers, or on top of a bed of fresh spinach- as a salad.
Cooking with Que to make a vegan beet salad
In the kitchen this morning we have Chef Que Broden from Cooking with Que teaching Deena and Ryan how to make a vegan roasted beet salad and a lemon oregano dressing. For more information about Cooking with Que go to her website cookingwithque.com.
In the kitchen this morning we have Chef Que Broden from Cooking with Que teaching Deena and Ryan how to make a vegan roasted beet salad and a lemon oregano dressing. For more information about Cooking with Que go to her website cookingwithque.com.
Novi Taco Fest
The Novi Taco Fest is a month away and here to preview a glimpse of what the festival has to offer is Mika Ghamloush from Tacos Del Barrio. The taco fest is from August 25-27th at Twelve Mile Crossing near Emagine theater in Novi 44275 W. Twelve Mile Rd. To find out more information about the Novi Taco Fest go to the website Novitacofest.com.
The Novi Taco Fest is a month away and here to preview a glimpse of what the festival has to offer is Mika Ghamloush from Tacos Del Barrio. The taco fest is from August 25-27th at Twelve Mile Crossing near Emagine theater in Novi 44275 W. Twelve Mile Rd. To find out more information about the Novi Taco Fest go to the website Novitacofest.com.
Ivy Kitchen & Cocktails Detroit Share Corn Brisket Recipe
Ivy Kitchen & Cocktails Detroit stops by the Fox 2 Kitchen to cook up corn brisket.
Ivy Kitchen & Cocktails Detroit stops by the Fox 2 Kitchen to cook up corn brisket.
Lasagna Love helping connect families through food
Jolie Abreu from non-profit organization Lasagna Love is in the kitchen this morning talking about National Lasagna Day. And how Lasagna Love is helping to connect families through giving out homemade delivered lasagnas to neighbors in need.
Jolie Abreu from non-profit organization Lasagna Love is in the kitchen this morning talking about National Lasagna Day. And how Lasagna Love is helping to connect families through giving out homemade delivered lasagnas to neighbors in need.