Chef Bobby shows us how to make Asparagus Wrapped in Crisp Prosciutto
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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.

Spring Nibbles & Notes with Chef Kelli and Two Unique

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.

Meatless Monday: The Works Burger
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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
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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/

Preparing asparagus saltimbocca

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.

Apple Flambe Waffles
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Apple Flambe Waffles

The Jagged Fork and sister restaurant Hudson Caf� show us how to make apple flambe waffles.

The Jagged Fork and sister restaurant Hudson Caf� show us how to make apple flambe waffles.

Meatless Monday: Vegan Gumbo
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Meatless Monday: Vegan Gumbo

Que Broden shows us how to make a plant based gumbo. Recipe here: https://cookingwithque.com/recipe-items/plant-based-gumbo-recipe/

Que Broden shows us how to make a plant based gumbo. Recipe here: https://cookingwithque.com/recipe-items/plant-based-gumbo-recipe/

Gameday grub from Famous Dave's in Taylor
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Gameday grub from Famous Dave's in Taylor

The biggest basketball season of the year is on now - and Famous Dave's Pitmaster Crystal Watts shows us some ways you can enjoy a few bites and games.

The biggest basketball season of the year is on now - and Famous Dave's Pitmaster Crystal Watts shows us some ways you can enjoy a few bites and games.

Clark Park annual charity hockey game continues during the COVID-19 pandemic
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Clark Park annual charity hockey game continues during the COVID-19 pandemic

The 2021 Clark Park annual charity hockey game will continue this year and former FOX 2 reporter ML Elrick and Chef Dave from the Butchery joined us to show us all the ways they're helping rasie money during the pandemic.

The 2021 Clark Park annual charity hockey game will continue this year and former FOX 2 reporter ML Elrick and Chef Dave from the Butchery joined us to show us all the ways they're helping rasie money during the pandemic.

Brunch Ideas from Chef Kelli's Brunch Pop-up event at the Whiskey Factory
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Brunch Ideas from Chef Kelli's Brunch Pop-up event at the Whiskey Factory

Does this warm weather have you itching to get out and do something this weekend? Head over to the Whiskey Factory for Brunch! www.exploretock.com/detroitcitydistillery Spring has almost sprung, try mixing up your weekend brunch with some unexpected brunch pizza, toasted board and cocktail parings Toasted Board serves 4 Ingredients · ½ cup assorted mixed olives · 1 cup garlic herb cheese · 8 slices of prosciutto · 8 slices roma tomato · ½ cup prepared pesto (your favorite) · 4 cups berry salad (strawberries, blackberries & raspberries · 4 slices, thick sliced sour, or multigrain toast. Garlic Goat Cheese · 1 cup goat cheese · ½ cup cream cheese · 1 tablespoon roasted garlic paste or sautéed minced · 2 tablespoons basil, cut in small strips · 2 teaspoons lemon juice · Pinch of cayenne Board Place garlic cheese in small bowl, arrange platter by shingling tomato slices and prosciutto, sprinkle in olives and set thick cut sourdough or multi grain toast on platter. Brunch Pizza Amore Yield 4 · 4 precooked pizza flats such as Stonefire · ¾ cup marinara · ½ cup sundried tomatoes packed in oil · 1 cup mozzarella cheese · ½ cup asparagus, bias cut and blanched · ½ cup paper thin red onions, julienne · ½ cup diced yellow peppers · ¾ cup crumbled cooked turkey sausage (or your favorite) · 8 eggs, scrambled very soft · ¼ shaved parmesan · 3 tablespoons chopped parsley and or basil Directions 1. Blend marinara and sundried tomatoes in small blender. 2. Lay our 4 pizza flats on workspace and spread tomato mixture evenly over the tops. 3. Sprinkle flats with half of the cheese and reserve half 4. Sprinkle, asparagus, peppers, red onion, turkey sausage and eggs evenly over pizza flats. 5. Top with reaming shred cheese and bake in preheated 275 over for 6-9 minutes until cheese is golden and then slice in 2-3 pieces per pizza. Chefs Note Serve with a sample arugula or lettuce.

Does this warm weather have you itching to get out and do something this weekend? Head over to the Whiskey Factory for Brunch! www.exploretock.com/detroitcitydistillery Spring has almost sprung, try mixing up your weekend brunch with some unexpected brunch pizza, toasted board and cocktail parings Toasted Board serves 4 Ingredients · ½ cup assorted mixed olives · 1 cup garlic herb cheese · 8 slices of prosciutto · 8 slices roma tomato · ½ cup prepared pesto (your favorite) · 4 cups berry salad (strawberries, blackberries & raspberries · 4 slices, thick sliced sour, or multigrain toast. Garlic Goat Cheese · 1 cup goat cheese · ½ cup cream cheese · 1 tablespoon roasted garlic paste or sautéed minced · 2 tablespoons basil, cut in small strips · 2 teaspoons lemon juice · Pinch of cayenne Board Place garlic cheese in small bowl, arrange platter by shingling tomato slices and prosciutto, sprinkle in olives and set thick cut sourdough or multi grain toast on platter. Brunch Pizza Amore Yield 4 · 4 precooked pizza flats such as Stonefire · ¾ cup marinara · ½ cup sundried tomatoes packed in oil · 1 cup mozzarella cheese · ½ cup asparagus, bias cut and blanched · ½ cup paper thin red onions, julienne · ½ cup diced yellow peppers · ¾ cup crumbled cooked turkey sausage (or your favorite) · 8 eggs, scrambled very soft · ¼ shaved parmesan · 3 tablespoons chopped parsley and or basil Directions 1. Blend marinara and sundried tomatoes in small blender. 2. Lay our 4 pizza flats on workspace and spread tomato mixture evenly over the tops. 3. Sprinkle flats with half of the cheese and reserve half 4. Sprinkle, asparagus, peppers, red onion, turkey sausage and eggs evenly over pizza flats. 5. Top with reaming shred cheese and bake in preheated 275 over for 6-9 minutes until cheese is golden and then slice in 2-3 pieces per pizza. Chefs Note Serve with a sample arugula or lettuce.