Asian Miso Halibut from Pearl's Deep Dive in Royal Oak
Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.
Pearl’s Deep Dive just recently opened in December on Main Street in Royal Oak. Check them out here: www.pearlsdeepdive.com Asian Miso Halibut Ginger Miso Gochujang Sauce 1/3 C Garlic, 1/3 C Shallots, & 1/4 C Ginger 3T Miso Paste & 1T Gochujang ½ C Sake 1/3 C Soy sauce 1.5 C Water 1T Honey 3T Slurry(Corn starch & Water) 2T Butter(Mount in at end) Veg Set 2 Pearl onions (Pealed & quartered) ¼ C Carrot 1/3 C edamame 1tsp Garlic 1C Bok choy 1T sliced Almonds S/P to taste 1tsp butter Procedures Sauce-Sweat Garlic, ginger, & shallots until nice aroma. Add Miso& Gouchujang, cook lightly for one minute. Deglaze pan with Sake and reduce by half. Add soy, water, honey, & Slurry. Let simmer to thicken and add butter. Use stick blender of blender to pure. Veg- Toast Almonds separate and set aside. Oil pan and saute onions until lightly brown, add carrot and cook for one minute, add edamame & bok choy, cook until greens are wilted. Add Butter and salt. Halibut-Season fish generously on both sides. Heat oil and saute fish skin side up. Place in 400 oven for 2 minutes. Remove fish and flip carefully in pan. Add butter and baste fish.
The Doctor Is In: Colon Cancer Screening
Dr. Monica Kay James, Colon and Rectal Surgeon at St. Joseph Mercy Oakland, talks about the importance of colon cancer screening , when to start and various options.
Dr. Monica Kay James, Colon and Rectal Surgeon at St. Joseph Mercy Oakland, talks about the importance of colon cancer screening , when to start and various options.
Meatless Monday: Kung Pao Cauliflower
The Morrie Kung Pao Cauliflower 1 c Sesame oil 1 c blended oil 3 T shallots 2 T fresh Ginger 1 T Garlic 1/2 C Ketchup 1/2 C plum wine 1 C corn starch 1 C flour 2 C Chopped cauliflower 2 C water 1 T Spicy peanut Step 1: sweat the ginger onion and garlic in a pan. Let cool Step 2: combine garlic Ginger mix to wet ingredients. Mix in robot coup, season with salt and pepper Step 3: combine corn starch, flour and water, mix well Step 4: coat cauliflower with slurry . And to fryer until golden brown. Step 5: toss cauliflower with sauce and spicy peanut Step 6: garnish with scallions and sesame seeds
The Morrie Kung Pao Cauliflower 1 c Sesame oil 1 c blended oil 3 T shallots 2 T fresh Ginger 1 T Garlic 1/2 C Ketchup 1/2 C plum wine 1 C corn starch 1 C flour 2 C Chopped cauliflower 2 C water 1 T Spicy peanut Step 1: sweat the ginger onion and garlic in a pan. Let cool Step 2: combine garlic Ginger mix to wet ingredients. Mix in robot coup, season with salt and pepper Step 3: combine corn starch, flour and water, mix well Step 4: coat cauliflower with slurry . And to fryer until golden brown. Step 5: toss cauliflower with sauce and spicy peanut Step 6: garnish with scallions and sesame seeds
Used car creep caught taking buyers for a ride
Say hi to junk car Joe. He may be slick, but Problem Solver Rob Wolchek is slicker.
Say hi to junk car Joe. He may be slick, but Problem Solver Rob Wolchek is slicker.
Wolchek drives used car creep crazy
Hall of Shame: A Macomb County used car salesman can rattle off stories like a champ - when he wants to make a sale. Rob Wolchek tracks him down tonight at 10.
Hall of Shame: A Macomb County used car salesman can rattle off stories like a champ - when he wants to make a sale. Rob Wolchek tracks him down tonight at 10.
Used car creep caught taking buyers for a ride
Say hi to junk car Joe. And while this guy is pretty slick - Rob Wolchek is slicker.
Say hi to junk car Joe. And while this guy is pretty slick - Rob Wolchek is slicker.
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New eye drops promise to remove need for readers - but do they work? Jay Towers tests it out
When you reach a certain age, many people can't leave home without readers. Now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses. We put the drops to test with Jay Towers.
When you reach a certain age, many people can't leave home without readers. Now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses. We put the drops to test with Jay Towers.
New prescription eye drops remove need for reader glasses
When you reach a certain age, many people can't leave home without readers. but now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses - could that work? We put the drops to test with FOX 2's Jay Towers
When you reach a certain age, many people can't leave home without readers. but now there's a new prescription eye drop that promises to enable your aging eyes to read without glasses - could that work? We put the drops to test with FOX 2's Jay Towers
We learned how to make bacon jam with the chefs from Bas Blue in Detroit
BasBlue Cafe 10am - 4pm Monday - Friday Pop Up for a Purpose with Chef Goudia 5pm - 8pm Tuesday, March 29th BasBlue 110 E. Ferry basblueus.com
BasBlue Cafe 10am - 4pm Monday - Friday Pop Up for a Purpose with Chef Goudia 5pm - 8pm Tuesday, March 29th BasBlue 110 E. Ferry basblueus.com
Meatless Monday: The Que
It's a vegan version of an egg mcmuffin, made by vegan chef Que Broden. You can get it at The Kitchen By Cooking With Que in Detroit. https://www.thekitchenbycwq.com/
It's a vegan version of an egg mcmuffin, made by vegan chef Que Broden. You can get it at The Kitchen By Cooking With Que in Detroit. https://www.thekitchenbycwq.com/
The Doctor Is In: Better Sleep
Parvathy Nair, MD, Pulmonary and Sleep Medicine Specialist for Saint Joseph Mercy Health System and IHA, talks about the benefits of better sleep and how to identify sleep issues. You can also find more information at www.stjoeshealth.org/find-a-service-or-specialty/sleep-disorders-center
Parvathy Nair, MD, Pulmonary and Sleep Medicine Specialist for Saint Joseph Mercy Health System and IHA, talks about the benefits of better sleep and how to identify sleep issues. You can also find more information at www.stjoeshealth.org/find-a-service-or-specialty/sleep-disorders-center
Preparing Steak au Poivre at Andiamo's new bistro the Statler
Preparing food from Andiamo's new kitchen in Detroit, head chef Jim Oppat prepared Steak au Poivre. The Statler French American Bistro, an upscale restaurant on Washington Boulevard opened in late 2021 at the site of the former Statler hotel.
Preparing food from Andiamo's new kitchen in Detroit, head chef Jim Oppat prepared Steak au Poivre. The Statler French American Bistro, an upscale restaurant on Washington Boulevard opened in late 2021 at the site of the former Statler hotel.
Andiamo Chef Jim Oppat prepares Steak au Poivre
Cooking from Andiamo's new location in Detroit, the head coach is preparing filet mignons from the kitchen at The Statler French American Bistro.
Cooking from Andiamo's new location in Detroit, the head coach is preparing filet mignons from the kitchen at The Statler French American Bistro.
Meatless Monday: Public House Crispy Cauliflower Tacos
Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.
Public House Crispy Cauliflower Tacos Ingredients (3) Flour tortilla (6) oz - Cauliflower 2 Tbs - Chipotle butter 1/2 Cup - Romaine lettuce 3 Tbs. - Watermelon radish 2 Tbs. - Pickled red onion 3 oz. - Whipped lime agave tofu 1 Tbs. - Cilantro 2 Tbs. - Crushed almond Instructions Cut cauliflower florets into bite-size pieces. Use medium/large frypan or skillet to saute cauliflower with chipotle butter over high heat. Cook until outside is crisped and cauliflower is tender but not overdone. (Optional: lightly brown tortillas in oven or frying pan). Build taco starting with chipotle cauliflower, romaine lettuce, whipped tofu, watermelon radish, cilantro and crushed almond. Serve alone or top with salsa verde. Chipotle Butter Ingredients 1/4 lb. (1/2 cup) vegan butter, softened at room temperature. * (1) 7 oz. can Chipotle peppers in adobo sauce, seeded minced (peppers may be substituted for x chipotle powder. Instructions Cream butter with small spoon until smooth. Add chipotles and blend until peppers evenly incorporated. Pickled Red Onion Ingredients 2 - small red onions, thinly sliced. 2 cups - white vinegar 2 cups - water 1/3 cup - sugar 2 Tbs. - salt Instructions 1. Thinly slice onions and place in jars or bowl. 2. Heat vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until sugar and salt are dissolved, about a minute. Cool and pour over onions. Set aside until room temperature, then store onions in fridge. 3. Pickles are ready when they turn bright pink and tender (one to eight hours, depending on thickness). Agave Tofu Ingredients 5 oz.- silken tofu, drained 1/4 - cup plain or vanilla soy milk 2 Tbsp - agave nectar Instructions Put all ingredients in a blender or food processor and blend until smooth and creamy. Transfer to a bowl, cover and refrigerate for at least 3 hours, until well chilled.
Celebrating Black Excellence in Fashion as Chuck Bennett introduces us to two Detroit Designers
To reach Designer, Fly Ty: flytycreations@gmail.com To reach Donovan Dewberry: www.donovandewberry.com
To reach Designer, Fly Ty: flytycreations@gmail.com To reach Donovan Dewberry: www.donovandewberry.com
Meatless Monday: Vegan Dark Chocolate Raspberry Brownies
On this Valentine's Day, Chef Que Broden shows us how to make some delicious brownies. https://cookingwithque.com/recipe-items/dark-chocolate-raspberry-brownie/ https://www.youtube.com/watch?v=N5_EtsUEvDg
On this Valentine's Day, Chef Que Broden shows us how to make some delicious brownies. https://cookingwithque.com/recipe-items/dark-chocolate-raspberry-brownie/ https://www.youtube.com/watch?v=N5_EtsUEvDg
www.fustinis.com
Sweets For Your Valentine Sweetie from Two Unique Caterers
Secret Note Cookies Makes 10 cookies Ingredients Homemade or store-bought sugar cookie dough Homemade or store-bought royal icing Valentines inspired sprinkles Small, folded secret notes Directions 1. Roll out the cookie dough to desired thickness, less than a ¼ inch is desirable. 2. Using a large heart cutter cut 15 cookies. 3. Of the cut cookies, using a smaller heart cutter cut 5 cookies so you end up with a heart “frame” 4. Bake the cut dough in the oven using your dough’s recipe directions. 5. Allow cookies to cool for 2 hours. 6. To assemble, start with a full heart cookie and with icing loaded in a small piping bag, ice a thin bead a ¼ of an inch around the entire edge. 7. Place a heart “frame” on top and gently press to adhere the 2 pieces. 8. Fill the cavity of the cookie with sprinkles and your secret note. 9. Pipe a thin bead of icing on the heart “frame” and top with a full heart cookie. Gently press to adhere. 10. All the cookie to set for about an hour or overnight. 11. Decorate the top of the cookie as desired.
Secret Note Cookies Makes 10 cookies Ingredients Homemade or store-bought sugar cookie dough Homemade or store-bought royal icing Valentines inspired sprinkles Small, folded secret notes Directions 1. Roll out the cookie dough to desired thickness, less than a ¼ inch is desirable. 2. Using a large heart cutter cut 15 cookies. 3. Of the cut cookies, using a smaller heart cutter cut 5 cookies so you end up with a heart “frame” 4. Bake the cut dough in the oven using your dough’s recipe directions. 5. Allow cookies to cool for 2 hours. 6. To assemble, start with a full heart cookie and with icing loaded in a small piping bag, ice a thin bead a ¼ of an inch around the entire edge. 7. Place a heart “frame” on top and gently press to adhere the 2 pieces. 8. Fill the cavity of the cookie with sprinkles and your secret note. 9. Pipe a thin bead of icing on the heart “frame” and top with a full heart cookie. Gently press to adhere. 10. All the cookie to set for about an hour or overnight. 11. Decorate the top of the cookie as desired.
Chef Kelli's Super Bowl Nachos
www.twounique.com
www.twounique.com