Ticket to Italy courtesy of Busch's
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Ticket to Italy courtesy of Busch's

The local food market in metro Detroit Busch's has plenty to offer customers this fall season, including a taste of all things Italian.

Hamlin Pub debuts new game day menu & Michigan Mary cocktail
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Hamlin Pub debuts new game day menu & Michigan Mary cocktail

Ingredients: Valentine Vodka (Detroit, MI) McClure?s Bloody Mary Mix Juice of ? fresh lime Cajun spice (for rim) Celery salt (optional for rim blend) Ice cubes Garnishes: Salami slice, folded or rolled Cube of pepper jack cheese Lime wedge Green olives Pepperoncini Cucumber spear or ribbon Celery stalk Instructions: 1. Rim the glass: Mix Cajun spice with a pinch of celery salt on a small plate. Rub a lime wedge around the rim of a chilled pint glass, then dip into the spice mix to coat. 2. Build the drink: Fill the glass with ice. Add Valentine Vodka, lime juice, and McClure?s Bloody Mary Mix. Stir gently to combine?don?t shake, just enough to wake it up. 3. Garnish like a pro: Skewer salami, pepper jack, green olives, and pepperoncini on a cocktail pick. Add the cucumber spear and celery stalk into the glass. Finish with a lime wedge on the rim. 4. Serve immediately with a wink and maybe a beer back if you?re feeling extra Detroit.

Capuchin Soup Kitchen celebrates generations of service with annual SOCK dinner
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Capuchin Soup Kitchen celebrates generations of service with annual SOCK dinner

Coconut & Chile Braised Winter Squash Ingredients 2 to 3 lbs of winter squash (1 large butternut or 2 medium delicata) 3 Tbsp olive oil, divided Kosher salt and freshly ground black pepper, to taste 1 medium yellow onion, finely chopped 3 garlic cloves, minced 1 Tbsp ground coriander 1 Tbsp minced fresh rosemary 1 13.5 ounce can unsweetened coconut milk (full fat) 3 Tbsp chile sauce, such as harissa, or to taste (see author note) Couscous or rice for serving Directions Step 1: To prep the squash: Peel the squash if using butternut; no need to peel delicata. Halve lengthwise and remove seeds and stringy flesh. Cut into 3/4-inch chunks. Step 2: On a sheet pan, toss the squash with about 1 tablespoon olive oil, or just enough to coat. Season generously with kosher salt and pepper. Step 3: Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the squash until nicely charred on the first side, about 3 to 4 minutes, then flip and broil about 1 to 2 minutes longer. (The total time will depend on the intensity of your broiler, so keep a close eye on the squash!) Step 4: In a deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Sauté onion until tender, about 5 minutes (a little browning around the edges is fine) then add the garlic, coriander, and rosemary and sauté a minute longer. Add the charred squash, stirring to coat it evenly in the oil. Step 5: Add the coconut milk, harissa, and another pinch or two of salt, and bring to a simmer. Half cover the pan with the lid, and braise for about 20 minutes, or until the squash is fork tender, adjusting the heat as necessary to maintain a gentle simmer. Add a little water (using the empty can to get every last bit of coconut milk!), as needed, if the sauce starts to get a little dry. Step 6: Adjust salt to taste, and add more chile sauce if desired. Serve warm with couscous or rice as a complete meal, or as a side to virtually any protein.

Andiamo Chef Jim Oppat makes Italian Meatloaf “Polpettone” with Creamy Polenta
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Andiamo Chef Jim Oppat makes Italian Meatloaf “Polpettone” with Creamy Polenta

Ingredients: 3 pounds bround beef 2 pounds ground pork ½ stick butter 1 each small onion, fine dice 3 cloves garlic, peeled, minced 2 Tbls. pinenuts ½ cup roasted red peppers, minced 1 bunch parsley, washed, chopped fine 3 sprigs thyme, leaves only, chopped fine 2 Tbls. basil, fresh, leaves only, chopped 1 cup whole milk ½ pound breadcrumbs, fresh ¼ cup burgundy wine 2 each whole eggs, whisked 1 ounces salt 1 tsp. pepper, black Table grind Method: 1. Keep the ground meats ice cold. 2. Heat the butter and sauté the onion with the garlic until completely tender over medium heat, add the pinenuts and cook until golden. Remove from the fire and add the fresh herbs. 3. Make a panada out of the eggs, milk and fresh breadcrumbs, reserve. 4. Once the onions and herb mixture is cooled, you can begin to build the meatloaf. 5. Mix the meats in the large mixer with a paddle, 60 seconds on speed 1, then 30 seconds on speed 2. If mixing at home, the goal is to get the protein in the meat to bind and emulsify in the fats. 6. Add the ground onion mixture, panada, wine, and spices. 7. Mix on speed 1 until well blended and incorporated. 8. Taste test a small portion to check for salt level. 9. Place in a greased loaf pan, covered with parchment paper and foil. 10. Cook in 325 F oven for about 55-65 minutes, or until an internal temperature of 155 F and immediately allow to rest before serving. 11. You can top with your favorite Tomato sauce and shredded cheeses and finish baking uncovered top melt the cheese before serving. 12. Slice and serve with risotto and braised greens. Creamy Herbed Polenta Ingredients: 4 cups milk 1 cup polenta, coarse grind 1/4 stick whole butter 2 Oz mascarpone or crème cheese 1/4 Cup parmesan cheese, grated As Needed Salt, Pepper to taste As needed fresh herbs, any blend of: parsley, chives, basil, rosemary, thyme Method: 1. Mix the polenta with the cold milk using a whisk in sauce pan. 2. Bring the mixture to a simmer and cook about 20 minutes, until the polenta is smooth and creamy and the grain is no longer detectable. 3. Blend in the butter, cheese and seasoning. 4. Check for correct amount of salt. 5. Finish at the end with the fresh herbs and remove from the heat.