HRD Kitchen bringing back shades of red, white and blue to the dessert menu
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Hazel, Ravines and Downtown Pastry Chef Olivia Rinke is bringing back shades of red, white and blue to the dessert menu for this Birmingham restaurant this summer. Olivia walks through a demonstration and shows us how she makes her Blueberry Pie. She also shares desserts like Cherry Pie and her classic vanilla cream-filled chocolate Whoopie Pie.
Bubba's 33 makes their Sunshine Burger
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Bubba’s 33 Sunshine Burger- Serves 6 2 lbs. fresh ground chuck 1 lb apple wood smoked bacon, cut into 1 inch pieces and frozen for 30 minutes · Place semi-frozen bacon into food processor and pulse several times until bacon is chopped into small, pea sized pieces. · Add ground chuck to bacon in processor, pulse until well combined. Do not over blend. You will want to see small pieces of bacon throughout the mix. · Alternately, if you have a meat grinder, grind bacon through medium plate and then combine with the ground chuck, mixing well with your hands in bowl. · Shape mixture into 6 each 8 oz patties. FOR BURGERS: 6 each Large Kaiser Rolls 6 Bacon- Chuck Patties Salt and Fresh Ground Pepper 6 eggs, cooked sunny side up or over easy (your preference!) 12 slices Applewood Smoked Bacon 12 slices American cheese 1 cup shredded iceberg lettuce 12 slices vine ripe tomato ½ cup finely diced sweet onion ½ cup Garlic Aioli (½ cup mayonnaise, 1 tsp chopped garlic, 1 tsp lemon juice, ¼ tsp salt) · Preheat grill to medium high heat · Slice Kaiser buns in half and toast on cut side only on the grill · Season patties on both sides with salt and pepper · Grill burgers to desired temperature. · Place cheese on burgers and allow to melt · Build burgers as follows: Place bottom bun on plate Top with shredded lettuce, diced onions and 2 slices tomato Place cheese topped burger patty on next Top with 2 slices of cooked bacon Top with sunny side up egg Spread top Bun with Garlic Aioli and place over burger. Enjoy the best burger ever!
Former 'Hell's Kitchen' Chef Dishes 'Feast' in Chesterfield
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
Jared Bobkin, Executive Chef - Feast, shares recipe for Crusted Sea Bass in Mushroom Broth
www.bonefishgrill.com
The Uncommon Chicken Caesar Wrap by Chef Que Broden
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
https://cookingwithque.com/recipe-items/chicken-caesar-wrap/
Grilling with Carrabbas
Chef Jim from Carrabas shows us how to make Filet Parmesan.
Chef Jim from Carrabas shows us how to make Filet Parmesan.
New Holland Marinated Pork Tenderloin recipe from Fustini's
www.fustinis.com/recipes-nav/recipes/new-holland-marinated-pork-tenderloin
www.fustinis.com/recipes-nav/recipes/new-holland-marinated-pork-tenderloin
Chef Max Hardy talks about the 'BBQ Brawl' Food Network experience
Detroit Chef Max Hardy discusses his experience as a barbeque pit master competitor on the hit show 'BBQ Brawl' on the Food Network. He provides a cooking demonstration of his jerk wings recipe which he actually cooks on the show. The products used to make these wings can also be found at his restaurants Coop Caribbean Fusion and Jeds Detroit.
Detroit Chef Max Hardy discusses his experience as a barbeque pit master competitor on the hit show 'BBQ Brawl' on the Food Network. He provides a cooking demonstration of his jerk wings recipe which he actually cooks on the show. The products used to make these wings can also be found at his restaurants Coop Caribbean Fusion and Jeds Detroit.
Verona offers inspired Italian dishes inside the Cambria Hotel in Shelby Township
Sam Borgia, Executive Chef of Verona, shares a variety of Italian dishes from his restaurant located inside the Cambria Hotel in Shelby Township.
Sam Borgia, Executive Chef of Verona, shares a variety of Italian dishes from his restaurant located inside the Cambria Hotel in Shelby Township.
Aratham arrives in Troy
Chef Gabriel Vera introduces Aratham, a new gourmet to-go plant based meal service. He provides a cooking demonstration of his chickpea based seafood dish. The name Aratham helps support the Greek definition of the purpose of a vegetarian diet.
Chef Gabriel Vera introduces Aratham, a new gourmet to-go plant based meal service. He provides a cooking demonstration of his chickpea based seafood dish. The name Aratham helps support the Greek definition of the purpose of a vegetarian diet.
Meatless Monday: Aratham Gourmet To Go
Aratham Gourmet To Go is a plant-based, organic, chef-driven meal service that focuses on affordable gourmet cuisine. It can accommodate any dietary restriction and allergy. The name in Sanskrit meaning "Purpose." All of its gourmet meals are created with care, love and appreciation. They also have a Delivery service. Grab & Go Hours M-S 10 a.m. to 6 p.m. Visit: www.aratham.com, 586.871.0917. FB: https://www.facebook.com/arathammeals/ IG: https://www.instagram.com/aratham_meals/?hl=en
Aratham Gourmet To Go is a plant-based, organic, chef-driven meal service that focuses on affordable gourmet cuisine. It can accommodate any dietary restriction and allergy. The name in Sanskrit meaning "Purpose." All of its gourmet meals are created with care, love and appreciation. They also have a Delivery service. Grab & Go Hours M-S 10 a.m. to 6 p.m. Visit: www.aratham.com, 586.871.0917. FB: https://www.facebook.com/arathammeals/ IG: https://www.instagram.com/aratham_meals/?hl=en
Meatless Monday: Tumeric Tofu Scramble
Vegan Chef Que Broden shows us how to make a Tumeric Tofu Scramble. https://cookingwithque.com/recipes/
Vegan Chef Que Broden shows us how to make a Tumeric Tofu Scramble. https://cookingwithque.com/recipes/
Need some ideas for a Grad party? How about a Hot Dog Palooza...
Chef Kelli Lewton of 2 Unique Catering shares some ideas for your outdoor summer grad party.
Chef Kelli Lewton of 2 Unique Catering shares some ideas for your outdoor summer grad party.
Chef Bobby’s Honey Bacon wrapped Chicken Breast
Chef Bobby’s Honey Bacon wrapped Chicken Breast Six pieces of Havarti cheese or Swiss cut thick. Four pieces of Large boneless skinless chicken breast. Pounded out thin. Six pieces of black forest ham cut thin One large navel orange Cut in half with fruit removed from the rain keeping the shape of the orange 1 tablespoon of honey 1 teaspoon paprika 1 pound of thick cut bacon applewood smoked preferably One wooden kitchen spoon Four forks Salt and pepper to taste Barbecue pit set at 350 Please chicken breast on plastic wrap take another piece of plastic wrap place on top pound out so that you have an even in uniform chicken breast to roll repeat this step three more times Cut orange and half remove fruit from the inside of the orange squeeze juice into a sauce pan add honey paprika salt and pepper to taste Place your ham on the chicken breast make sure all chicken breasts are lined up so there one even sheet on top of the plastic wrap place ham on top of the chicken then place your cheese on top of the ham put wooden spoon at the very end and start to roll like a sushi roll with the plastic wrap maintaining the wooden dowel inside of the chicken breast Wrap chicken breast with bacon and take the two orange halves placing them on opposite sides of the wooden spoon prepare grill at 350° place forks in the grill leaning towards one another to create a rotisserie rack and bake for one hour. Rotate twice to insure its burning and your barbecue remove let rest for five minutes and slice and serve.
Chef Bobby’s Honey Bacon wrapped Chicken Breast Six pieces of Havarti cheese or Swiss cut thick. Four pieces of Large boneless skinless chicken breast. Pounded out thin. Six pieces of black forest ham cut thin One large navel orange Cut in half with fruit removed from the rain keeping the shape of the orange 1 tablespoon of honey 1 teaspoon paprika 1 pound of thick cut bacon applewood smoked preferably One wooden kitchen spoon Four forks Salt and pepper to taste Barbecue pit set at 350 Please chicken breast on plastic wrap take another piece of plastic wrap place on top pound out so that you have an even in uniform chicken breast to roll repeat this step three more times Cut orange and half remove fruit from the inside of the orange squeeze juice into a sauce pan add honey paprika salt and pepper to taste Place your ham on the chicken breast make sure all chicken breasts are lined up so there one even sheet on top of the plastic wrap place ham on top of the chicken then place your cheese on top of the ham put wooden spoon at the very end and start to roll like a sushi roll with the plastic wrap maintaining the wooden dowel inside of the chicken breast Wrap chicken breast with bacon and take the two orange halves placing them on opposite sides of the wooden spoon prepare grill at 350° place forks in the grill leaning towards one another to create a rotisserie rack and bake for one hour. Rotate twice to insure its burning and your barbecue remove let rest for five minutes and slice and serve.
Artichokes on the grill? Yes, please! Chef Bobby Nahra shares his best BBQ tips
www.encorebanquets.com
www.encorebanquets.com
Decadent brunch ideas from The Jagged Fork in West Bloomfield
www.thejaggedfork.com
www.thejaggedfork.com
Meatless Monday: Grilled Tempeh
Que Broden shows us how to make Grilled Tempeh. For more info go to cookingwithque.com
Que Broden shows us how to make Grilled Tempeh. For more info go to cookingwithque.com
Craft beer brats from Westborn Market that will be perfect for the grill this Summer
www.westbornmarket.com
www.westbornmarket.com
Dietician, Grace Derocha shows us the best options in hot dogs when it comes to our health
Healthier grilling options for Summer
Healthier grilling options for Summer
Happy Hour at Alchemi
Every Thursday, Happy Hour is from 5 - 8 pm at Alchemi in Royal Oak.
Every Thursday, Happy Hour is from 5 - 8 pm at Alchemi in Royal Oak.