Chef Bugattii heats things up with rasta pasta
Ingredients: Seasoned pasta Heavy whipping cream Jamaican jerk seasoning (1 Tbsp) Jamaican jerk sauce (optional) Vegetables (preferably Bell peppers, broccoli, mushrooms, etc.) Seasoned Protein (Chicken, Shrimp, Salmon, Steak, etc.)
Chicken bacon ranch burritos with Condado Tacos
Jonathan Horeski from Condado Tacos in Midtown Detroit demonstrates how to make their dragonfruit habanero margarita and the chicken bacon ranch burrito. For locations and more visit, condadotacos.com.
Parlay Detroit launches new lunch rush promo
Philly Cheesesteak Recipe 2 lbs beef (ribeye recommended) 2 oz of onion 3 provolone cheese slices 2 tbsp oil 1 tbsp salt 1 tsp ground pepper 6 Hoagie rolls Slice ribeye into thin strips Add sliced beef to skillet and season with salt and pepper. Sautee until the beef is fully cooked. Top with cheese slices and let mixture sit for a minute to melt. Stuff toasted or untoasted hoagie buns with the mixture. Serve immediately and enjoy!
New menu offerings coming to The Statler in downtown Detroit
Braised Short Ribs of Beef Ingredients: for 6 servings 5 pounds Beef short ribs, boneless As needed Olive Oil 1 each Onion, large dice 3 ribs Celery 2 each Carrots 5 sprigs Fresh thyme 3 sprigs Fresh parsley 1 each Bay leaf To taste Black pepper, fresh milled 1 cup Tomato paste 2 cups Red wine 2 quarts Veal of beef broth Method: 1. SEASON AND SEAR THE SHORT RIBS IN SKILLET USING OLIVE OIL TO CARAMELIZE EVENLY ON ALL SIDES. REMOVE TO AN OVEN PROOF BAKING DISH. 2. CARAMELIZE THE VEGETABLES, THYME, PLACK PEPPER, AND BAY LEAF. 3. ADD THE TOMATO PASTE AND COOK BRIEFLY, DEGLAZE WITH THE RED WINE. 4. ADD ABOUT 2 QUARTS OF VEAL STOCK OR BROTH, BRING TO THE SIMMER. 5. ADD THE BRAISING LIQUID TO THE SHORT RIBS, COVER. 6. PLACE IN OVEN AT 300F FOR APPROX 3 HOURS. 7. MEAT WILL BE FORK TENDER WHEN PROPERLY COOKED. ALLOW TO COOL IN LIQUID. REMOVE HARDENED FAT FROM THE SURFACE WHEN CHILLED. 8. ONCE COOLED, PORTION INTO 5-6 OUNCE SERVINGS AND STORE IN LIQUID UNTIL READY TO HEAT FOR SERVICE. 9. WHEN SERVING, PLACE COVERED IN 350 F OVEN FOR ABOUT 30-40 MINUTES AND LADEL COOKING BROTH OVER THE ENTIRE DISH. 10. ACCOMPANY WITH MASHED POTATOES, POLENTA, OR OTHER CREAMY STARCH. ROASTED ROOT VEGETABLES ARE ALSO A PERFECT ACCOMPANIMENT.
Andiamo chef cooks up 5 Pepper Chicken and Linguine Pasta
Five Pepper Chicken & Linguine Pasta Ingredients: for 4-6 servings 4 each Boneless chicken breasts, 4 oz average As needed Brine from Banana Peppers ½ cup Flour 1 each Egg, whisked with 2 tbls. Milk 1 cup Seasoned breadcrumbs 2 fl. Oz. Oil for frying chicken breasts 2 Tbls. Olive oil 2 each Garlic cloves, sliced 1 each Leek, small, diced and rinsed 1 each Bell pepper, red, yellow, green and/or orange, sliced into strips ½ cup Banana pepper rings, sliced ¼ cup Brine from banana peppers 5-6 each Sage leaves, chopped or 1 pinch of dry 1.5 cup Chicken stock 1 cup Heavy crème ½ cup Mascarpone ¼ cup Parmesan cheese, grated To taste Salt and pepper 1 pound Fresh linguine pasta, cooked fresh to order Method: 1. Trim the chicken breasts of excess fat and sinew, flatten as even as possible, 2. Marinate for up to 10 minutes in the brine from the peppers. 3. Shake off the excess and then dust the chicken breasts with flour, then dip evenly into the egg wash then into the breadcrumbs, ensuring they are evenly coated, 4. Heat the oil in a skillet and shallow fry the chicken breasts until golden on both sides, move to 350F oven to ensure they are cooked to 165 F and keep warm. 5. In salted boiling water, be prepared to boil the fresh pasta as you add the garlic to the pan on the next step. 6. Using a large skillet with deep sides, heat the olive oil and sweat the garlic until just golden then add the leeks, cook for 30 seconds. 7. Add the sliced peppers and cook until just tender. 8. Deglaze the pan with the pepper brine and add the fresh sage, allow to reduce, 9. Add the chicken stock, bring to the boil then add the crème and mascarpone, 10. Allow to form a homogenous sauce that you will be slightly thickened by reduction. 11. Add the parmesan cheese and remove from the heat. 12. Mix well and season to taste with salt and pepper. 13. Remove the linguine and add it to the skillet. 14. Add starchy pasta water as needed to thin the sauce and ensure there is enough sauce to coat all of the pasta evenly. 15. Divide the pasta evenly along with the pepper garnishes or place on large platter. 16. Slice the reserved chicken breasts and also divide evenly over the individual bowls or garnish the large platter attractively. 17. Extra chopped parsley, chives or sage along with grated parmesan always is a perfect final garnish to this pasta dish. 18. Mangia.
Making lamb chops with Fishbones
Nico Gatzaros, the owner of Fishbones and the restaurants executive chef, RJ Scherer, demonstrate how to prepare lamb chops. Fishbones has three locations in Detroit, Southfield and St. Clair Shores. For more visit, fishbonesusa.com.
United We Brunch returns
United We Brunch is a fun event that brings together the best of the best when it comes to brunch in Detroit. The event is happening on Saturday, March 22nd at the Norwood Theatre in New Center. For more visit, mtbrunch.com.
Daily Jam
Breakfast + Lunch + Brunch MyDailyJam.com
Fish and chips with O'Mara's Restaurant
Kevin O'Mara, the chef and owner of O'Mara's Restaurant demonstrates how to prepare their fish and chips. O'Mara's Restaurant is located at 2555 12 Mile Rd. in Berkley. For more visit, omarasrestaurant.com.
The Filling Station
Stacy Orosz from The Filling Station showcases how to make their pork burger. The Filling Station is located at 9260 Cooley Lake Rd. in White Lake. For more visit, fillingstationburgerbar.com.
Buddy's Pizza celebrates 313 day
Buddy's Pizza is offering BOGO on any pizza for dine-in, carry-out or online order with promo code BOGO25 through the 17th. Learn more about the Buddy's Signature Square-off at Buddyspizza.com.
Celebrating St. Patrick's Day with Mootz Pizzeria & Bar and Side Hustle Lounge
Chef Angelo Rayes from Mootz Pizzeria & Bar showcases some of the special menu items the restaurant and Side Hustle Lounge will be featuring for St. Patrick's Day. Mootz is located at 1230 Library Street in Detroit. Side Hustle Lounge is located next door. For more visit, mootzpizzeria.com or sidehustledetroit.com.
A Taste of Waltonwood
Chef Joel Vasallo of Waltonwood Senior Living showcases some of the menu items featured at its communities. Waltonwood is hosting several Taste of Waltonwood events across the state. For more visit, waltonwood.com.
Burger Battle: Cooking with Backyard Coney Island
Downtown Wixom is hosting Food Fight on Main: Burger Battle. Several communities have participating restaurants that are battling it out to see who has the best burger. Sarah Carter from Backyard Coney Island stopped by The Nine to showcase the restaurant's Big Johnny Burger with special Backyard Sauce. The Burger Battle runs through March 17th.
Hamlin Pub cooks up Caribbean Jerk Mahi Mahi
Ingredients ● 4-6 oz Mahi fillet ● 4 Plantains ● Canola oil ● 8 oz white rice ● 1 bunch cilantro ● Lime juice ● Lime zest ● 1 clove minced garlic ● Caribbean seasoning ● 2-3 green onions, sliced ● Pico de Gallo ● Mango Salsa 1. Prepare rice as directed. 2. When rice is finished cooking, uncover and fluff with a fork. Add the garlic and lime zest and stir to combine. Cool, then add salt, lime juice and cilantro to taste. Stir to combine. 3. Season Mahi with Caribbean seasoning and grill on a hot grill or grill pan for approximately 3 minutes per side. 4.Fry plantains. Season with salt. 5. Place Mahi atop cilantro lime rice. 6. Mix green onion, pico and mango salsa. 7. Place mixture atop fish. 8. Serve with fried plantains.
Bubbie’s Award Winning Chicken Soup with Elwin and Company
Chef Elwin Greenwald of Elwin and Company demonstrates how to make Bubbie's Award Winning Chicken soup. Elwin and Company is located at 2971 Coolidge Hwy. in Berkley. For more visit, elwinandco.com.
Sugah Please shows us how to make bananas foster for Mardi Gras
Mardi Gras is all about bold flavors, festive treats, and sweet indulgences, and Sugah Please in Detroit is bringing the spirit of New Orleans to the Motor City! Owner Wendy Ringo and Chef Eric Lewis show us how to make bananas foster.
Jersey Mike's kicks off Month of Giving to benefit Jay's Juniors
100% of the proceeds on the Day of Giving, March 26th, goes toward an all-expenses paid trip to Disney World for sick children.
Chicken and sausage gumbo with Savoy Restaurant
Chef and owner of Savoy Restaurant, Melba Dearing, showcases how to prepare her chicken and sausage gumbo. Savoy will be hosting a special Mardi Gras celebration on Tuesday, March 4th. Savoy is located at 17131 E. Warren Ave. in Detroit. For more visit, savoydetroit.com.
Jimmy John's adds toasted sandwiches to the menu
Toasted sandwiches debut Tuesday, March 4.