Chef Bobby?s Beer and Butter Shrimp
1 lb U 12 shrimp shell on. Mud vein removed shell still on. 1/2 stick unsalted butter 2 tablespoons of Old bay 1 dozen mini grape tomatoes 1/2 cup chopped purple onion 2 tablespoons of chopped garlic 6 ounces of Stella Artois room temperature Two sprigs fresh time. Melt butter in cast iron skillet to medium hi heat. Add onions and sweat them for 3-4 minutes constantly stirring with wood spoon. Once the onions start to soften up add tomatoes and thyme. 3-4 more minutes and increase heat to high heat. Toss in garlic stir in and incorporate all the flavors. Add shrimp to the pan place them flat on the skillet. Do not place them on top of one another. Sprinkle them with all the old bay and add beer and then cover for 8 minutes. You may add another nub of butter as they finish for a smooth buttery finish. Serve with a crisp Celani Chardonnay
Cooking with Que gets a special honor from Hour Detroit
Here is the link to the recipe: cookingwithque.com/recipe-items/grilled-mushroom-spinach-and-cheez-sandwich/#
Andiamo's orange and fennel salad recipe
Executive Chef Jim Oppat joins us on The Nine with another recipe we can make from home.
Andiamo's sweet pea pesto recipe
Executive Chef Jim Oppat joins us on The Nine with another recipe we can make from home, sweet pea pesto.
Making orange and fennel salad with Andiamo
Executive Chef Jim Oppat joins us on The Nine with another recipe we can make from home.
Making sweet pea pesto with Andiamo
Executive Chef Jim Oppat joins us on The Nine with another recipe we can make from home.
Berkley Restaurant expands business during pandemic, creating a new, safe space to dine
Berkley Common, located at 3048 12 Mile Road in Berkley, is thinking 'outside' the box when it comes to business during the pandemic. With permission from the city of Berkley, the restaurant has dining to the side street of Griffith, setting up a tiki bar. www.berkleycommon.com.
Meatless Monday: Cauliflower steaks with Quiana "Que" Broden, owner and blogger of Cooking With Que
www.cookingwithque.com/recipe-items/roasted-cauliflower-steaks/
Table No. 2 pop-up at The Whitney July 15
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Making short ribs with Table No. 2 Chef Omar
Chef Omar Mitchell from Table No. 2 in Detroit joined us on The Nine to tell us about a special pop-up dinner at The Whitney on July 15.
Meatless Monday: Que's Quesadillas
It's a quesadilla, stuffed full of power foods. https://cookingwithque.com/recipe-items/ques-quesadillas/
Meatless Monday with Detroit Vegan Soul
Chef and co-owner Erika Boyd from Detroit Vegan Soul joins us live on The Nine with a meatless recipe.
Summer Orzo Salad using Fustini's oils and vinegars
www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
Summer Orzo Salad using Fustini's oils and vinegars
/www.fustinis.com/recipes-nav/recipes/chicken-basil-feta-market-salad
Cooking with Que's vegan potato salad recipe
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Making vegan potato salad with Cooking with Que
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Chef Gabriella's Simple Street Corn recipe
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Making street corn with Testa Barra
Chef Gabriella from Testa Barra joined us on The Nine to show us how to make her summer street corn.
Recipe for Cooking with Que's avocado rice bowls
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.
Making avocado rice bowls with Que
Quiana 'Que' Broden joined us on The Nine with another meatless meal to add to your repertoire.