Chef Bugatti makes vampire blood lamb

Lamb chop bloody sauce Ingredients: 1 cup of teriyaki sauce 1/4 cup of red wine sauce. Substitute cranberry juice for non-alcoholic option. Prepare lamb chops as desired. Pour sauce over lamb medallions.

Tailgating eats with Bubba's 33

Bubba's 33 has two locations in Michigan, one on Hall Road in Sterling Heights and the other on Eureka Road in Taylor. For more visit, bubbas33.com.

Chef Ryan of Salt & Ko lays out Halloween-themed spread in the Fox 2 ktichen

Crispy Fried Lasagna Rolls Ingredients For the rolls: • 8–10 lasagna sheets • 1½ cups Alfredo or spinach Alfredo sauce • 8–10 mozzarella sticks (or similar-sized pieces of fresh mozzarella) • Salt, to taste • Olive oil, for drizzling For the coating: • 2 cups finely crushed crackers or panko bread crumbs • ½ cup grated Parmesan cheese • ½ teaspoon red chili flakes (optional) • 2 eggs, beaten • Flour, for dusting For frying & serving: • Neutral oil for deep frying (such as canola or vegetable) • Warm marinara or vodka sauce for dipping Instructions 1. Prepare the noodles, Boil lasagna sheets in salted water until just al dente. Drain and lay flat on a tray. Drizzle lightly with olive oil to prevent sticking. Cut each sheet in half lengthwise to create two narrower strips. 2. Fill and roll, Spread about 2 tablespoons of Alfredo sauce along each strip. Place one mozzarella stick at one end and roll tightly into a cylinder. Repeat with remaining noodles. 3. Coat for frying Prepare three shallow bowls: One with flour, one with beaten eggs, and one with the cracker or panko mixture combined with Parmesan and chili flakes. Dredge each roll in flour, dip in egg, then coat evenly with crumbs. Place on a parchment-lined tray and chill or freeze for 20–30 minutes to firm up. 4. Fry. Heat oil to 350°F in a deep pot or fryer. Fry the rolls in small batches until golden brown and crisp, about 2–3 minutes per side. Drain on paper towels. 5. Serve. Serve hot with marinara or spicy vodka sauce for dipping. Garnish with Parmesan and fresh herbs if desired. Chef’s Tip For advance prep, assemble and freeze the rolls (uncooked). Fry directly from frozen when ready to serve — no thawing needed.

Smokehaus Ferndale ready to welcome hungry diners

Wing Marinade 1c Garlic Confit 2 Bunches Cilantro 1.5c Lime Juice Zest of 4 Limes 2 Jalapenos, Cleaned 1c Garlic Oil 1/4c Salt 2 Tblsp Black Pepper Wings are marinated overnight and then smoked for 3 hours with pecan wood. Then tossed in some of the marinade and garnished with cilantro and shaved jalapeños.

Union Woodshop cooks up Woodshop Chainsaw Massacre Sandwich

Woodshop Chainsaw Massacre Sandwich Serves 4 1 ½ lbs chopped, smoked beef brisket or chuck 1 cup beef stock or broth ½ cup chopped white onion 1 cup Tennessee-style BBQ sauce ¼ cup yellow mustard 2 tbsp hot sauce of choice Salt and pepper to taste 4 potato rolls 1 cup spicy dill pickles 4 oz crispy onion straws For the beef: Place chopped beef, onion, stock, BBQ sauce, mustard, and hot sauce in a covered pan and cook over low heat, stirring frequently. When beef is fork tender and sauce is reduced, adjust seasoning to taste with salt and pepper. To assemble: Toast buns, if desired, and place pickles and warmed beef mixture on bottom bun. Top with crispy onions.

Shift Kitchen & Cocktails

Shift Kitchen and Cocktails in Birmingham is in the Fox 2's kitchen this morning highlighting some of the restaurants's popular cocktails . And here to tell everyone about it is Lance Sigler who is the Beverage Director.