Chef Bobby's Paper Plane Cocktail
Chef Bobby puts his twist on this classic cocktail that is simple to make and easy to drink.
Chef Bobby puts his twist on this classic cocktail that is simple to make and easy to drink.
Grilled Michigan Summer Vegetable Stack
Chef Bobby shows us how to grill summer vegetables.
Chef Bobby shows us how to grill summer vegetables.
Meatless Monday: Classic Margherita Pizza
Alex Willson from Crispelli's Bakery & Pizzeria shows us how to make a margherita pizza. You can find their food truck at this year's Arts Beats & Eats. www.artsbeatseats.com/eats
Alex Willson from Crispelli's Bakery & Pizzeria shows us how to make a margherita pizza. You can find their food truck at this year's Arts Beats & Eats. www.artsbeatseats.com/eats
Cooking with A Taste of Greece Festival
The Taste of Greece Festival is happening Aug 26 - Aug 29, 2021. Here is the recipe for Pastitso, or Greek Lasagna. Ingredients 2 lbs. ground beef 1 medium onion finely chopped 1 -2 garlic cloves minced 2 cups canned tomatoes crushed or tomato sauce 2 tablespoons tomato paste 3-4 tablespoons finely chopped parsley 1/3 cup olive oil 2 tablespoons butter 1 egg slightly beaten 2 cups grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) 1 package pastitsio noodles #2 or #3 (you can also use penne pasta) Salt and pepper to taste A pinch of salt 1 cinnamon stick (optional) In a heavy sauce pan heat the olive oil and sauté the onion. Stir in the ground beef and brown. Add tomato sauce and paste, garlic, salt, pepper, parsley, cinnamon stick and simmer until all liquid is absorbed. Remove from heat and let it cool. Boil the pasta and lightly salted water until tender. Strain and toss with butter, when it cools mix and one cup of grated cheese. Please half of the pasta in a greased (12 x 14) oven proof Pyrex dish or pan. Fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles. Sprinkle with half cup of grated cheese. Cover meat with remaining noodles. Add the remaining 1/2 Please half of the pasta in a greased 12 x 14 oven proof Pyrex dish or p.m. fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles sprinkle with half cup of grated cheese. Cover meet with remaining noodles add the remaining half cup of grated cheese to the béchamel sauce and pour over the noodles evenly. Bake in a preheated oven at 350° for 45 minutes until golden brown. Optional : you can sprinkle plain breadcrumbs and paprika over the béchamel sauce before baking. Remove from oven and allow pistachio too cool for 30 minutes before cutting into serving pieces. Béchamel Sauce 6 cups milk, warm 1 1/2 sticks butter 2 eggs 12 to 14 tablespoons all purpose four 1/2 teaspoon salt White pepper to taste 1/2 teaspoon ground nutmeg 1/2 cup grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) In a medium sauce pan melt butter and stir in four slowly, stirring constantly with a wire whisk. Sauté for 1 to 2 minutes, reduce heat to low and pour in the warm milk slowly, stirring constantly with the whisk. Te mixture has to be smooth with no lumps, keep on stirring until sauce starts to bubble and looks thick and smooth, for approximately 10 to 15 minutes. If there are lumps place a strainer over another pan and strain sauce through. Remove from fre and salt, pepper and nutmeg. Beat eggs lightly and Ed very slowly to the sauce whisking continuously.
The Taste of Greece Festival is happening Aug 26 - Aug 29, 2021. Here is the recipe for Pastitso, or Greek Lasagna. Ingredients 2 lbs. ground beef 1 medium onion finely chopped 1 -2 garlic cloves minced 2 cups canned tomatoes crushed or tomato sauce 2 tablespoons tomato paste 3-4 tablespoons finely chopped parsley 1/3 cup olive oil 2 tablespoons butter 1 egg slightly beaten 2 cups grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) 1 package pastitsio noodles #2 or #3 (you can also use penne pasta) Salt and pepper to taste A pinch of salt 1 cinnamon stick (optional) In a heavy sauce pan heat the olive oil and sauté the onion. Stir in the ground beef and brown. Add tomato sauce and paste, garlic, salt, pepper, parsley, cinnamon stick and simmer until all liquid is absorbed. Remove from heat and let it cool. Boil the pasta and lightly salted water until tender. Strain and toss with butter, when it cools mix and one cup of grated cheese. Please half of the pasta in a greased (12 x 14) oven proof Pyrex dish or pan. Fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles. Sprinkle with half cup of grated cheese. Cover meat with remaining noodles. Add the remaining 1/2 Please half of the pasta in a greased 12 x 14 oven proof Pyrex dish or p.m. fold in the lightly beaten egg in the meat mixture and spoon evenly on top of the noodles sprinkle with half cup of grated cheese. Cover meet with remaining noodles add the remaining half cup of grated cheese to the béchamel sauce and pour over the noodles evenly. Bake in a preheated oven at 350° for 45 minutes until golden brown. Optional : you can sprinkle plain breadcrumbs and paprika over the béchamel sauce before baking. Remove from oven and allow pistachio too cool for 30 minutes before cutting into serving pieces. Béchamel Sauce 6 cups milk, warm 1 1/2 sticks butter 2 eggs 12 to 14 tablespoons all purpose four 1/2 teaspoon salt White pepper to taste 1/2 teaspoon ground nutmeg 1/2 cup grated cheese (preferably kefalotyri or graviera but you can use parmesan as well) In a medium sauce pan melt butter and stir in four slowly, stirring constantly with a wire whisk. Sauté for 1 to 2 minutes, reduce heat to low and pour in the warm milk slowly, stirring constantly with the whisk. Te mixture has to be smooth with no lumps, keep on stirring until sauce starts to bubble and looks thick and smooth, for approximately 10 to 15 minutes. If there are lumps place a strainer over another pan and strain sauce through. Remove from fre and salt, pepper and nutmeg. Beat eggs lightly and Ed very slowly to the sauce whisking continuously.
Meatless Monday: Grilled Zucchini Boats
Quiana "Que" Broden joins us on The Nine with another vegan recipe that's sure to please.
Quiana "Que" Broden joins us on The Nine with another vegan recipe that's sure to please.
Salmon Fish Cakes
Chef Shannon Nowowiecki from the Corner Kitchen in St. Clair Shores shows us how to make Salmon Fish Cakes. SALMON FISH CAKES 1 1/2lb Salmon, small to medium dice 1lb Cod, small to medium dice 12oz Shrimp, blended smooth in food processor 1C Panko Bread Crumbs 2 Eggs 1/2C Mayonnaise 1/3C Pimientos (diced bell peppers can be substituted) 2/3C Corn, sauteed 2 Lemons, Zest and juice of each Italian Parsley, 1T chopped Chives, 1T small dice INSTRUCTIONS Dice salmon and cod and combine in a large bowl. Take shrimp and place in food processor and pulse until shrimp is smooth (almost pastelike). Add shrimp to the bowl along with eggs, pimientos, corn and mayonnaise. Mix everything together with your hands or a rubber spatula. Fold in panko. Zest lemons over bowl and add juice. Mix everything together. Form 4oz patties on cookie sheet lined with parchment paper. Place patties in refrigerator a half hour to hour before you cook them. Patties can be seared and finished in the oven.
Chef Shannon Nowowiecki from the Corner Kitchen in St. Clair Shores shows us how to make Salmon Fish Cakes. SALMON FISH CAKES 1 1/2lb Salmon, small to medium dice 1lb Cod, small to medium dice 12oz Shrimp, blended smooth in food processor 1C Panko Bread Crumbs 2 Eggs 1/2C Mayonnaise 1/3C Pimientos (diced bell peppers can be substituted) 2/3C Corn, sauteed 2 Lemons, Zest and juice of each Italian Parsley, 1T chopped Chives, 1T small dice INSTRUCTIONS Dice salmon and cod and combine in a large bowl. Take shrimp and place in food processor and pulse until shrimp is smooth (almost pastelike). Add shrimp to the bowl along with eggs, pimientos, corn and mayonnaise. Mix everything together with your hands or a rubber spatula. Fold in panko. Zest lemons over bowl and add juice. Mix everything together. Form 4oz patties on cookie sheet lined with parchment paper. Place patties in refrigerator a half hour to hour before you cook them. Patties can be seared and finished in the oven.
Chef Bobby prepares Buffalo Mozzarella Sandwiches, stuffed bell peppers
Chef Bobby is back for another round of meatless Monday recipes.
Chef Bobby is back for another round of meatless Monday recipes.
Meatless Monday: Stuffed Bell Peppers and Buffalo Mozzarella Sandwich
Chef Bobby shows The Nine crew how to make Vegetarian Stuffed Bell Peppers and a Rapini and Buffalo Mozzarella Sandwich
Chef Bobby shows The Nine crew how to make Vegetarian Stuffed Bell Peppers and a Rapini and Buffalo Mozzarella Sandwich
Chef Kelli from MYO Party Makes Picnic favorites
Chef Kelli of MYO Party makes a variety of dishes that will elevate Michigan picnics this August.
Chef Kelli of MYO Party makes a variety of dishes that will elevate Michigan picnics this August.
Chef Kelli of MYO Party makes a lemonade and other picnic favorites
Lemonade, waffle cone crisps, and more are made by Chef Kellie. perfect for summer time picnics in August according to the chef.
Lemonade, waffle cone crisps, and more are made by Chef Kellie. perfect for summer time picnics in August according to the chef.
Ryan Ermanni considers going Vegan
Something happened this weekend that has Ryan Ermanni considering going Vegan. What does that mean? He asked Que Borden for some advice. Que is owner and blogger of Cooking With Que, a place where Vegans and Meat Eaters coexist. The mission is to teach people how to EAT TO LIVE, by introducing more plant based meals into everyday lives.
Something happened this weekend that has Ryan Ermanni considering going Vegan. What does that mean? He asked Que Borden for some advice. Que is owner and blogger of Cooking With Que, a place where Vegans and Meat Eaters coexist. The mission is to teach people how to EAT TO LIVE, by introducing more plant based meals into everyday lives.
Testa Barra shares a fresh summer recipe for 'Angry Sauce'
Chefs Mike and Gabrielle Baldwin share 'Testa Barra Kitchen & Cocktails' recipe for Arrabbiata sauce
Chefs Mike and Gabrielle Baldwin share 'Testa Barra Kitchen & Cocktails' recipe for Arrabbiata sauce
Testa Barra shares a fresh summer recipe for 'Angry Sauce'
Chefs Mike and Gabrielle Baldwin share 'Testa Barra Kitchen & Cocktails' recipe for Arrabbiata sauce
Chefs Mike and Gabrielle Baldwin share 'Testa Barra Kitchen & Cocktails' recipe for Arrabbiata sauce
The Nine
Cooking Fresh with M Cantina
Executive Chef Junior Merino serves up Chile Relleno Tacos from M Cantina
Executive Chef Junior Merino serves up Chile Relleno Tacos from M Cantina
Cooking Fresh with M Cantina
Executive Chef�Junior Merino serves up Chile Relleno Tacos from M Cantina
Executive Chef�Junior Merino serves up Chile Relleno Tacos from M Cantina
New Summer Flavors at Ackroyd's Bakery
No Bake PB&Jam Bars Ackroyd's Scottish Bakery Ingredients 2 3/4 cups oats (whatever you have at home will work! Larger rolled oats, instant oats, etc. They will result in different textures, but delicious all the same) 1/2 cup of honey 1 cup peanut butter (or other butters, sunflower seed butter, or tahini) 1/2 cup jam (use your favorite kind, but aim for one that has a thicker consistency Instructions Prepare a 8 inch square container. Use a silicone cake pan or metal tin lined with parchment paper. In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup. Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base. Next, spread a layer of jam on top. Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands. Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.
No Bake PB&Jam Bars Ackroyd's Scottish Bakery Ingredients 2 3/4 cups oats (whatever you have at home will work! Larger rolled oats, instant oats, etc. They will result in different textures, but delicious all the same) 1/2 cup of honey 1 cup peanut butter (or other butters, sunflower seed butter, or tahini) 1/2 cup jam (use your favorite kind, but aim for one that has a thicker consistency Instructions Prepare a 8 inch square container. Use a silicone cake pan or metal tin lined with parchment paper. In a large bowl, mix the oats, maple syrup and peanut butter until they are well combined. Some peanut butters are a bit drier, so if your mix seems a bit too dry/crumbly when you press it together, add a bit more peanut butter and syrup. Spoon slightly under half of the oat mixture into your container. Use your hands to press the mix firmly down to cover the base. Next, spread a layer of jam on top. Then spoon the remaining oat mix over the top, being sure to cover the jam evenly. Starting gently, press the mixture down to cover the jam. When the jam layer is fully covered, you can press down more firmly with the palms of your hands. Leave the bars in the fridge to set for an hour, or until they have firmed up enough to cut them into 16 pieces.
Chef Bobby’s camp friendly Seafood pouches
Chef Bobby’s camp friendly Seafood pouches. INGREDIENTS 16 little neck clams in shell, scrubbed 16 uncooked, shell-on jumbo shrimp* 16 sea scallops 1 lb baby lobster meat 4 ears corn on the cob, husked and cut into quarters OR 1 pound small par-boiled new potatoes** 16 cherry tomatoes 4 tablespoons butter Zest of one lemon, plus optional use of lemon wedges 2 teaspoons Old Bay 6 tablespoons white wine or beer (could substitute seafood stock or chicken broth) 1 tablespoon chopped fresh chives and/or fresh parsley Optional for serving: additional Old Bay, bread for mopping up the flavorful broth INSTRUCTIONS Lay four 18×12-inch pieces of heavy-duty aluminum foil (or use a double layer of regular foil) on the counter or a flat work surface. Cut four pieces of parchment paper into 16x10 sheets. This will create a barrier between the foil. I’m not a big fan of cooking directly on aluminum foil. For some reason it just leaves a funky taste on the food. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob or ¼ of the parboiled potatoes, and 8 halves cherry tomatoes in the center of each piece of foil. Place 2 tablespoons of butter over each pile – I cube each piece and evenly disperse. Zest ¼ of the lemon over each packet, and then sprinkle each with ½ teaspoon Old Bay, and 1½ tablespoons of the white wine or broth. Use whatever fresh herbs you like as well. Yum!! Bring the two short ends of each of the foil sheets together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely. (Advance prep tip: At this point, the packets may be placed on a rimmed baking sheet and refrigerated for up to 2 hours.) Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, about 15 minutes. (Tip: Carefully open a packet after about 12-13 minutes and check for doneness. Variations in cooking time will occur from grill to grill. Our last packets were perfectly cooked at 14 minutes.) To serve, place the foil packets on individual plates, carefully unfold the top (be careful – the steam will be hot) or cut an “X” through the foil and peel back the foil. Sprinkle each packet with chives and/or parsley and serve with a lemon wedge, if desired.
Chef Bobby’s camp friendly Seafood pouches. INGREDIENTS 16 little neck clams in shell, scrubbed 16 uncooked, shell-on jumbo shrimp* 16 sea scallops 1 lb baby lobster meat 4 ears corn on the cob, husked and cut into quarters OR 1 pound small par-boiled new potatoes** 16 cherry tomatoes 4 tablespoons butter Zest of one lemon, plus optional use of lemon wedges 2 teaspoons Old Bay 6 tablespoons white wine or beer (could substitute seafood stock or chicken broth) 1 tablespoon chopped fresh chives and/or fresh parsley Optional for serving: additional Old Bay, bread for mopping up the flavorful broth INSTRUCTIONS Lay four 18×12-inch pieces of heavy-duty aluminum foil (or use a double layer of regular foil) on the counter or a flat work surface. Cut four pieces of parchment paper into 16x10 sheets. This will create a barrier between the foil. I’m not a big fan of cooking directly on aluminum foil. For some reason it just leaves a funky taste on the food. Preheat an outdoor grill for medium heat, and lightly oil the grate. Place 4 clams, 4 shrimp, 4 scallops, 4 pieces of corn on the cob or ¼ of the parboiled potatoes, and 8 halves cherry tomatoes in the center of each piece of foil. Place 2 tablespoons of butter over each pile – I cube each piece and evenly disperse. Zest ¼ of the lemon over each packet, and then sprinkle each with ½ teaspoon Old Bay, and 1½ tablespoons of the white wine or broth. Use whatever fresh herbs you like as well. Yum!! Bring the two short ends of each of the foil sheets together and fold over several times to seal. Leave room for steam. Fold the remaining ends over several times to seal the packet completely. (Advance prep tip: At this point, the packets may be placed on a rimmed baking sheet and refrigerated for up to 2 hours.) Place the foil packets on the preheated grill, cover the grill, and bake until the clams are open and the shrimp are pink and opaque, about 15 minutes. (Tip: Carefully open a packet after about 12-13 minutes and check for doneness. Variations in cooking time will occur from grill to grill. Our last packets were perfectly cooked at 14 minutes.) To serve, place the foil packets on individual plates, carefully unfold the top (be careful – the steam will be hot) or cut an “X” through the foil and peel back the foil. Sprinkle each packet with chives and/or parsley and serve with a lemon wedge, if desired.
Birmingham Pub makes Sweet treat for customers and movie watchers
Pub Chef Teresa shows us how to make a Lemon tart. Bring your ticket stub of "Roadrunner: A Film About Anthony Bourdain" from the Birmingham 8 Theater to have a free dessert at the Pub. 555 South Old Woodward Ave. Birmingham.
Pub Chef Teresa shows us how to make a Lemon tart. Bring your ticket stub of "Roadrunner: A Film About Anthony Bourdain" from the Birmingham 8 Theater to have a free dessert at the Pub. 555 South Old Woodward Ave. Birmingham.
Meatless Monday: Vegan Potato Casserole
Que Broden shows us how to make a vegan potato casserole. https://www.youtube.com/watch?v=QPIzBiQbXeI
Que Broden shows us how to make a vegan potato casserole. https://www.youtube.com/watch?v=QPIzBiQbXeI