Series

This weekend at Cricket Field at Belle Isle from 1-4pm culinary artists and upcoming chef will all be at the USA Today & Food Experience. This event has a variety of wines and food available to taste. Head over to wineandfood.usatoday.com to learn more.

The folks over at Dirty Jazz Cafe in Grosse Pointe Farms are in the studio this morning whipping up some foods that are new on their menu. And also talking about the jazz performances that are offered at the cafe as well. To catch up with all the things going on the the cafe head to www.dirtydogjazz.com.

Slows Bar BQ - Brisket Enchilada This is the recipe for our long time menu item, the Brisket Enchilada. The Brisket Enchilada was featured on Man v’s Food in 2009. The dish was created as a way to utilize any scraps that we create while carving our whole smoked brisket. It was inspired by some amazing brisket tacos that Co-CEO and Founding Chef Brian Perrone and Co-CEO Terry Perrone ate at a tex-mex restaurant in Dallas, TX called Mia’s in 2004. This technique can easily be adjusted to use any protein you may have available. It’s a great way to use up your Slows leftovers. Ingredients: 1/2 LB Smoked Brisket - chopped 1/4 Cup Spanish Onion - julienned 1/2 Cup Beef Broth 1 - 2 Tbs Hot Sauce 1 Tbs Canola Oil + a little more 8 each Soft Corn Tortillas 4 oz-wt Smoked Gouda - shredded 1/2 Cup Cheddar Cheese - shredded 2 oz-fl Slows Spicy BBQ Sauce 2 Tbs scallions - sliced thin for garnish Steps: PREPARE Filling 1. Heat a saute pan over medium heat 2. Add canola oil and onions - reduce heat 3. Sweat onions until translucent 4. Add chopped beef, hot sauce and broth. 5. Bring mixture to a simmer. 6. Remove from heat and allow to cool PREPARE Tortillas 1. Heat another pan over medium heat. 2. Add a thin film of oil to pan. 3. Gently heat tortillas on both sides until pliable 4. Arrange tortillas on a clean work surface in a single layer. ASSEMBLY 1. Add 1 oz-wt to the center of each tortilla. 2. Add .5 oz-wt smoked gouda to each tortilla 3. Roll each tortilla into a cylinder and place in an oven proof pan or casserole 4. Cover the rolled enchiladas evenly with shredded cheddar. 5. Bake or broil until cheese is lightly browned. 6. Add spicy sauce then top with scallions 7. Serve your hungry friends and enjoy

We're talking about transportation planning and keeping everyone safe, no matter what mode of transportation is being used.

DraftKings Sports and Social located in Troy is in the kitchen this morning highlighting a few dishes on their menu that make for a perfect meal while watching in your favorite Detroit teams.

Referees Phil Lucas breaks down teqball and how you can try it out. He's joined by Beni Tanyi and Bosh Tanyi, and Detroit City FC players Adrian Billhardt and Dominic Gasso.

Dr. Asha Shajahan of Corewell Health talks to us about the importance for children to get the right amount of sleep.

Chef Bobby Nahra is here talking to Deena and Ryan about the array of seafood dishes he has at his St. Clair Shores restaurant called HOOK. To get a taste of the food Chef Bobby has talked about head over to the website hookscs.com.

Corewell Health primary care physician Dr. Asha Shajahan, M.D. talks about what impacts your sleep, best practices and when you might need a sleep study.

Free yoga in the city! Get your Yin on with Trap Yoga.

We're joined by Julie Booksh who specializes in the integration of spirituality and psychotherapy.