Taco Tuesday: Lobster Edtion with Adachi Restaurant
www.adachirestaurant.com
www.adachirestaurant.com
Pop's For Italian
Pop's for Italian is a family-owned Italian restaurant in Ferndale. They offer a wide range of family-style Italian dishes.
Pop's for Italian is a family-owned Italian restaurant in Ferndale. They offer a wide range of family-style Italian dishes.
Vegan Mexican Scramble
Que Broden shows us how to make a vegan Mexican scramble. To check out her recipes go to https://cookingwithque.com/recipes/
Que Broden shows us how to make a vegan Mexican scramble. To check out her recipes go to https://cookingwithque.com/recipes/
Great Lakes Pot Pies celebrating 1 year anniversary
Great Lakes Pot Pies is holding a one year anniversary celebration. It's happening on Wednesday, May 19th from 2:00 pm - 6:00 pm. For more info head to https://greatlakespotpies.com/ Here is the recipe for their Cinnamon Sugar Pie Chips Pie Dough Recipe: • 1 cup (2 sticks) unsalted butter, chilled • 2 1/2 cups all-purpose flour, plus more for rolling out dough • 1 teaspoon salt • 1 teaspoon sugar • 1/4 to 1/2 cup ice water Cinnamon Sugar: • 1/4 cup cinnamon - Adjust to taste • 1 cup sugar Directions: Step 1 Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Step 2 Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. Step 3 Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Step 4 Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Step 5 Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Step 6 Mix cinnamon with sugar. Step 7 Place parchment paper on baking tray. Sprinkle some cinnamon/sugar mixture on parchment paper. Lay rolled out dough on top of cinnamon/sugar. Brush top of dough with eggwash. Sprinkle with cinnamon/sugar, to taste. Step 8 Using a pizza cutter or knife, cut squares. Step 9 Bake at 375°F for about 12 minutes.
Great Lakes Pot Pies is holding a one year anniversary celebration. It's happening on Wednesday, May 19th from 2:00 pm - 6:00 pm. For more info head to https://greatlakespotpies.com/ Here is the recipe for their Cinnamon Sugar Pie Chips Pie Dough Recipe: • 1 cup (2 sticks) unsalted butter, chilled • 2 1/2 cups all-purpose flour, plus more for rolling out dough • 1 teaspoon salt • 1 teaspoon sugar • 1/4 to 1/2 cup ice water Cinnamon Sugar: • 1/4 cup cinnamon - Adjust to taste • 1 cup sugar Directions: Step 1 Cut each stick of butter into 8 pieces, and refrigerate until needed. Place the flour, salt, and sugar in a large mixing bowl, and mix to combine. Step 2 Add the chilled butter. Using a pastry blender, incorporate the butter into the flour mixture; the mixture should resemble coarse meal with small pieces of butter, the size of small peas, remaining visible. Step 3 Drizzle 2 tablespoons ice water over the flour-butter mixture, and blend. Repeat with an additional 2 tablespoons water. At this point, you may have to add more water: When a handful of dough squeezed together just holds its shape, you've added enough; if the dough crumbles, continue incorporating water, 1 tablespoon at a time, checking the consistency after each additional tablespoon. Step 4 Turn the dough out onto a clean work surface. Divide into two equal pieces, and place on two separate sheets of plastic wrap. Flatten, and form two disks. Step 5 Lightly dust a clean, dry work surface with flour. Place the chilled dough in the center of the work surface, and dust the dough as well as the rolling pin with flour. Position the rolling pin on the center of the disk, and begin rolling the dough away from you. Give the disk a quarter turn, and roll again. Continue turning and rolling until you have an even 1/8-inch thickness. Turning the dough as you roll will prevent it from sticking to the work surface. A dry pastry brush is handy to remove any excess flour during and after the rolling process. Step 6 Mix cinnamon with sugar. Step 7 Place parchment paper on baking tray. Sprinkle some cinnamon/sugar mixture on parchment paper. Lay rolled out dough on top of cinnamon/sugar. Brush top of dough with eggwash. Sprinkle with cinnamon/sugar, to taste. Step 8 Using a pizza cutter or knife, cut squares. Step 9 Bake at 375°F for about 12 minutes.
Chef Bobby's Mother's Scampi Linguini
Ingredients: · 1 pound uncooked linguine · 1 tablespoon butter · 3 tablespoons white wine · Lemon Zest to taste · 2 teaspoons grated Parmesan cheese · 3 cloves garlic, minced · 1 teaspoon chopped fresh parsley · 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Pepper Seed to taste for Garnish! You may add sautéed mushrooms to this dish as well Directions: Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Step 3 Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Step 4 Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Ingredients: · 1 pound uncooked linguine · 1 tablespoon butter · 3 tablespoons white wine · Lemon Zest to taste · 2 teaspoons grated Parmesan cheese · 3 cloves garlic, minced · 1 teaspoon chopped fresh parsley · 1 pinch salt and pepper to taste 1 pound medium shrimp, peeled and deveined Pepper Seed to taste for Garnish! You may add sautéed mushrooms to this dish as well Directions: Step 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Step 2 In a medium saucepan, melt butter over medium low heat; add wine, cheese, garlic, parsley and salt and pepper to taste. Simmer over low heat for 3 to 5 minutes, stirring frequently. Step 3 Increase heat to medium high and add shrimp to saucepan; cook for about 3 to 4 minutes or until shrimp begins to turn pink. Do not overcook. Step 4 Divide pasta into portions and spoon sauce on top; garnish with Parmesan cheese and fresh parsley, if desired.
Chef Bobby's trick to practicing the 'omelette flip'
Mothers Day Brunch Reservations Only! For Reservations: Call (586) 772-0450 or Email: kelly@encorebanquets.com |
Mothers Day Brunch Reservations Only! For Reservations: Call (586) 772-0450 or Email: kelly@encorebanquets.com |
Strawberry Delight Cupcakes from Bakehouse46
Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.
Ingredients: CUPCAKES 2 tbls of Blake’s Strawberry Jam 2 large egg 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter, softened to room temperature 1 1/2 cups sugar 3 teaspoons pure vanilla extract 1 cup whole milk, room temperature 1 tsp of strawberry extract STRAWBERRY BUTTERCREAM 1 cup unsalted butter, softened to room temperature 4 cups confectioners’ sugar 3 Tablespoons heavy cream ¼ cup of Blakes Strawberry Jam 1 teaspoon pure vanilla extract salt, to taste Instructions Preheat oven to 350°F. Line a muffin pan with cupcake liners. Sift the flour, baking powder, and salt together in a large bowl. Set aside. Using a mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together. Add the eggs and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Fold in strawberry jam. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: With a mixer fitted with a paddle attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, Strawberry Jam, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add 1/4 cup more confectioners’ sugar if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick. Bakehouse46 locations include Birmingham (136 N. Old Woodward Ave.) and Rochester (205 S. Main St.) with more locations to come soon.
Sun Dried Tomato Pesto Panini Sandwich
Que Broden shows us how to make a Sun Dried Tomato Pesto Panini Sandwich. For the recipe go to https://cookingwithque.com/recipes/
Que Broden shows us how to make a Sun Dried Tomato Pesto Panini Sandwich. For the recipe go to https://cookingwithque.com/recipes/
www.joemuer.com
Chef Bobby shows us how to make Asparagus Wrapped in Crisp Prosciutto
www.encorebanquets.com Chef Bobby?s Prosciutto Wrapped Asparagus 6 ounces sliced prosciutto, halved horizontally 1 pound asparagus, trimmed 1 tablespoon olive oil Your favorite creamy cheese such as goat, Boursin ! You can also use mozzarella or Havarti if you like a mild cheese. DIRECTIONS: Working one at a time, place your cheese on the to of the prosciutto and wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. You can also bake at 350 for 18 minutes. garnish with a balsamic reduction or the pan drippings. Serve immediately.
www.encorebanquets.com Chef Bobby?s Prosciutto Wrapped Asparagus 6 ounces sliced prosciutto, halved horizontally 1 pound asparagus, trimmed 1 tablespoon olive oil Your favorite creamy cheese such as goat, Boursin ! You can also use mozzarella or Havarti if you like a mild cheese. DIRECTIONS: Working one at a time, place your cheese on the to of the prosciutto and wrap halved prosciutto slice on each asparagus spear at an angle, covering the entire length of the spear. Repeat with remaining prosciutto and asparagus. Heat olive oil in a large skillet over medium high heat. Add asparagus and cook until prosciutto is crisp and asparagus is tender, about 2-3 minutes. You can also bake at 350 for 18 minutes. garnish with a balsamic reduction or the pan drippings. Serve immediately.
Chef Bobby makes Cornish Hens
Chef Bobby makes Cornish Hens
Chef Bobby makes Cornish Hens
www.carrabbas.com
Bonefish Grill shows us how to make butterfish rockefeller
www.bonefishgrill.com
www.bonefishgrill.com
Spring Nibbles & Notes with Chef Kelli and Two Unique
It's time to celebrate spring! Join Chef Kelli at Spring Nibbles and Notes, a virtual small plates and wine experience to benefit Accent Pontiac's social change through music program in Pontiac, MI.
It's time to celebrate spring! Join Chef Kelli at Spring Nibbles and Notes, a virtual small plates and wine experience to benefit Accent Pontiac's social change through music program in Pontiac, MI.
Spring Nosh ideas from Chef Kelli Lewton of Two Unique Caterers
www.twounique.com
www.twounique.com
Meatless Monday: The Works Burger
Que Broden shows us how to make The Works Burger. For recipes visit: https://cookingwithque.com/recipes/
Que Broden shows us how to make The Works Burger. For recipes visit: https://cookingwithque.com/recipes/
Easter Brunch at The Motown Bistro
Jai Dearing from The Motown Bistro in Eastern Market shows us how to make a Shrimp & Lobster Omelette. The restaurant is open for Easter brunch. For more info go to http://motownbistro.com/
Jai Dearing from The Motown Bistro in Eastern Market shows us how to make a Shrimp & Lobster Omelette. The restaurant is open for Easter brunch. For more info go to http://motownbistro.com/
Vince & Joe's Gourmet Market raises Autism Awareness with The Hope Network
www.vinceandjoes.com The Hope Network: (844) 969-0252
www.vinceandjoes.com The Hope Network: (844) 969-0252
Preparing a Tuscan Sunset and Pomegranate Martini at Meadowbrook Country Club
FOX 2's Cooking School has two drink recipes to try out with Zim's Vodka.
FOX 2's Cooking School has two drink recipes to try out with Zim's Vodka.
Preparing asparagus saltimbocca
Easter is almost here, and that means the return of some classics. Allow San Morello's out of Detroit to show you something new worth preparing.
Easter is almost here, and that means the return of some classics. Allow San Morello's out of Detroit to show you something new worth preparing.