NCAA leaves the door open for pro players to return to college
Brandon Hudson welcomes Rico Beard from 97.1 The Ticket to discuss the NCAA's new eligibility rules, the path for athletes who have turned pro to return to college, and how the changes could impact the collegiate athletic environment.
Brandon Hudson welcomes Rico Beard from 97.1 The Ticket to discuss the NCAA's new eligibility rules, the path for athletes who have turned pro to return to college, and how the changes could impact the collegiate athletic environment.
Chef Oppat makes pan roasted sea scallops with Michigan sweet corn & mirco greens
Grilled or Pan Roasted Sea Scallops with Michigan Sweet Corn Basil Broth and Micro Greens Method: 1. Marinate the shrimp up to 2 hours under refrigeration. 2. Either in a hot skillet or on the grill carefully cook the shrimp until they are firm and opaque. 3. Ladle about 4 oz. of Michigan Sweet Corn Basil Broth into a rimmed bowl or plate and neatly arrange the shrimp around the plate. 4. Garnish with a small amount of micro greens. Marinade for Shrimp or Fish Ingredients: (enough for 3-4 lbs of fresh seafood) 6 fluid oz Olive oil 2 fluid oz Lemon, grapefruit, lime or orange juice 2 cloves of garlic, minced 1 tsp. Salt 1 tsp. fresh ground pepper 1 Tb Parsley, Basil or Cilantro, chopped (based on flavor pairing of other items) Method: Mix all ingredients together and pour over fish or shellfish. Refrigerate for 30 minutes or up to 2 hours. Michigan Sweet Corn Basil Broth Ingredients to make approximately 1.5 qt of broth: 1 lb Michigan sweet corn 1 qt chicken or light vegetable stock 2 Tbls fresh squeezed lemon juice 1 lb assorted mushrooms ½ cup fresh parsley, chopped ¼ cup fresh basil, chiffonade 2 ounces extra virgin olive oil Salt and pepper to taste Optional White truffle oil (1/2 teaspoon) Optional Crème (2 ounces) Method: 1. Shuck the fresh corn removing all the silks and cut the kernels from the cob carefully ensuring you are not cutting into the cob. 2. Using the back of the knife, scrape down the sides of the cob to remove all of the milk from the cob. 3. Scrape all of the corn and residual juices into a small pot. Add stock. 4. Place over the fire and bring to the high simmer. 5. Reduce heat and cook until the corn is tender. 6. Using a blender or food processor, puree the hot mixture until it's creamy and lightly thicken, but the texture of the corn is still present. 7. Add lemon juice, mushrooms, herbs and olive oil. 8. Simmer over low heat until the mushrooms are just cooked. 9. Season to taste with salt and pepper.
Grilled or Pan Roasted Sea Scallops with Michigan Sweet Corn Basil Broth and Micro Greens Method: 1. Marinate the shrimp up to 2 hours under refrigeration. 2. Either in a hot skillet or on the grill carefully cook the shrimp until they are firm and opaque. 3. Ladle about 4 oz. of Michigan Sweet Corn Basil Broth into a rimmed bowl or plate and neatly arrange the shrimp around the plate. 4. Garnish with a small amount of micro greens. Marinade for Shrimp or Fish Ingredients: (enough for 3-4 lbs of fresh seafood) 6 fluid oz Olive oil 2 fluid oz Lemon, grapefruit, lime or orange juice 2 cloves of garlic, minced 1 tsp. Salt 1 tsp. fresh ground pepper 1 Tb Parsley, Basil or Cilantro, chopped (based on flavor pairing of other items) Method: Mix all ingredients together and pour over fish or shellfish. Refrigerate for 30 minutes or up to 2 hours. Michigan Sweet Corn Basil Broth Ingredients to make approximately 1.5 qt of broth: 1 lb Michigan sweet corn 1 qt chicken or light vegetable stock 2 Tbls fresh squeezed lemon juice 1 lb assorted mushrooms ½ cup fresh parsley, chopped ¼ cup fresh basil, chiffonade 2 ounces extra virgin olive oil Salt and pepper to taste Optional White truffle oil (1/2 teaspoon) Optional Crème (2 ounces) Method: 1. Shuck the fresh corn removing all the silks and cut the kernels from the cob carefully ensuring you are not cutting into the cob. 2. Using the back of the knife, scrape down the sides of the cob to remove all of the milk from the cob. 3. Scrape all of the corn and residual juices into a small pot. Add stock. 4. Place over the fire and bring to the high simmer. 5. Reduce heat and cook until the corn is tender. 6. Using a blender or food processor, puree the hot mixture until it's creamy and lightly thicken, but the texture of the corn is still present. 7. Add lemon juice, mushrooms, herbs and olive oil. 8. Simmer over low heat until the mushrooms are just cooked. 9. Season to taste with salt and pepper.
Easy meals for back to school with Zee the Cook
Zee Moussa or 'Zee the Cook' shows how to make an anytime quesadilla with scrambled eggs, vegetables and other toppings. To connect with Zee, follow her on Instagram at ZeeTheCook, or you can email her at Zee@ZeeTheCook.com.
Zee Moussa or 'Zee the Cook' shows how to make an anytime quesadilla with scrambled eggs, vegetables and other toppings. To connect with Zee, follow her on Instagram at ZeeTheCook, or you can email her at Zee@ZeeTheCook.com.
Hatch Chile Fest at Busch's
Chef Russ Palmer from Busch's prepares a hatch chili, jicama and mango slaw. Hatch Chile Fest runs through August 23rd. For more visit, buschs.com.
Chef Russ Palmer from Busch's prepares a hatch chili, jicama and mango slaw. Hatch Chile Fest runs through August 23rd. For more visit, buschs.com.
Capuchin Soup Kitchen hosts 33rd Annual Benefit on the Bay
Tickets can be purchased at benefitonthebaymi.org
Tickets can be purchased at benefitonthebaymi.org
Smart back-to-school snack hacks your kids will actually eat
As the back-to-school hustle kicks into high gear, keeping your kids energized and focused without a sugar crash can feel like a daily battle. Registered Dietitian Ashley Popovic from Blue Cross Blue Shield of Michigan stopped by to share stress-free snack ideas.
As the back-to-school hustle kicks into high gear, keeping your kids energized and focused without a sugar crash can feel like a daily battle. Registered Dietitian Ashley Popovic from Blue Cross Blue Shield of Michigan stopped by to share stress-free snack ideas.
Brome Modern Eatery makes Hella-Peno burgers
HELLA-PENO BURGER Ingredients • 1 lb bacon, cut into 1-inch pieces • 3 large onions, sliced (about 3 quarts) • 4 jalapenos, chopped • 1 1/2 cups brown sugar • 3 tbsp Worcestershire sauce • 3 tbsp white wine vinegar • 1 1/2 cups maple syrup • 2 sprigs fresh thyme Procedure 1. In a heavy pot, cook the bacon over medium heat until crispy but not burnt. 2. Add the sliced onions to the pot with the bacon fat. 3. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized (30 to 45 minutes). 4. Add the chopped jalapenos and cook another 10 minutes until softened. 5. Stir in the brown sugar, Worcestershire, vinegar, maple syrup, and thyme. 6. Bring to a simmer, then reduce heat to low and simmer uncovered for 30 to 45 minutes, stirring occasionally, until thick and jam-like. 7. Remove from heat, discard thyme stems, and cool completely before storing. Jalapeno Aioli Makes about 1 1/4 cups. Ingredients • 1 jalapeno, stemmed and roughly chopped • 2 garlic cloves • 1 tbsp fresh lime juice • 1 cup mayonnaise • 1/2 tsp sal
HELLA-PENO BURGER Ingredients • 1 lb bacon, cut into 1-inch pieces • 3 large onions, sliced (about 3 quarts) • 4 jalapenos, chopped • 1 1/2 cups brown sugar • 3 tbsp Worcestershire sauce • 3 tbsp white wine vinegar • 1 1/2 cups maple syrup • 2 sprigs fresh thyme Procedure 1. In a heavy pot, cook the bacon over medium heat until crispy but not burnt. 2. Add the sliced onions to the pot with the bacon fat. 3. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized (30 to 45 minutes). 4. Add the chopped jalapenos and cook another 10 minutes until softened. 5. Stir in the brown sugar, Worcestershire, vinegar, maple syrup, and thyme. 6. Bring to a simmer, then reduce heat to low and simmer uncovered for 30 to 45 minutes, stirring occasionally, until thick and jam-like. 7. Remove from heat, discard thyme stems, and cool completely before storing. Jalapeno Aioli Makes about 1 1/4 cups. Ingredients • 1 jalapeno, stemmed and roughly chopped • 2 garlic cloves • 1 tbsp fresh lime juice • 1 cup mayonnaise • 1/2 tsp sal
Vive Restaurant showcases its signature dry-aged steak and eggs
The owner and head chef from Vive Restaurant shared their culinary philosophy and showcased some of their signature dishes, giving viewers a preview of what to expect when dining in.
The owner and head chef from Vive Restaurant shared their culinary philosophy and showcased some of their signature dishes, giving viewers a preview of what to expect when dining in.
Buddy's rolling out new Hot Honey Pizza
On Monday, August 10th, Buddy's is offering a limited edition Hot Honey Pizza, featuring three varieties of pepperoni, cheese, Buddy's signature sauce and a drizzle of hot honey. For locations and more visit, buddyspizza.com.
On Monday, August 10th, Buddy's is offering a limited edition Hot Honey Pizza, featuring three varieties of pepperoni, cheese, Buddy's signature sauce and a drizzle of hot honey. For locations and more visit, buddyspizza.com.
Save on summer grilling without sacrificing flavor
Chef Brian Williams from Meijer stopped by to share smart ways to stretch your grocery budget on choice cuts of meat without losing quality or flavor. See how to whip up his yogurt marinated chicken thighs and a refreshing spicy watermelon salad for your next summer cookout.
Chef Brian Williams from Meijer stopped by to share smart ways to stretch your grocery budget on choice cuts of meat without losing quality or flavor. See how to whip up his yogurt marinated chicken thighs and a refreshing spicy watermelon salad for your next summer cookout.
Making chocolate chip cookies with Chef Lidia
Ryan's daughter, Lidia, made a special appearance on Good Day Detroit to show us how to make her famous chocolate chip cookies on National Chocolate Chip Cookie Day.
Ryan's daughter, Lidia, made a special appearance on Good Day Detroit to show us how to make her famous chocolate chip cookies on National Chocolate Chip Cookie Day.
Celebrating National Cheesecake day with Peteet's Famous Cheescakes
Peteet's Famous Cheesecakes is located at 13835 W. Nine Mile Road in Oak Park. For more visit, peteetscheesecakes.com.
Peteet's Famous Cheesecakes is located at 13835 W. Nine Mile Road in Oak Park. For more visit, peteetscheesecakes.com.
Libby's Sweet Soul Kitchen cooks up grilled pineapple bowls
Grilled pineapple bowl Serves: 4 Prep: 25 minues Cook: 20 minutes Seasoned rice: 2 cups jasmine rice 4 cups chicken broth 2 tbsp butter 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 2 tbsp parsley Protein choices: chicken, shrimp, or steak seasoned with olive, garlic powder, onion powder, smoke paprika, Cajun or Montreal seasoning as appropriate. Cooked until done. Pineapple Teriyaki Salsa: 2 cups diced pineapples 1/2 cup red bell pepper 1/4 cup red onion 1/4 cup jalepeno (option) 1/4 cup cilantro Juice of 1 lime 1/3 cup teriyaki sauce 1 tbsp honey 1 tsp grated ginger 1 tsp sesame seeds Instructions: Halve and hollow pineapple. Brush with butter and brown sugar. Grill for 3 to 5 minutes. Cook seasoned rice. Grill protein of choice. Mix salsa ingredients. Fill grilled pineapple with rice, top with protein, spoon over salsa. Garnish with green onions, cilantro, sesame seeds, and lime.
Grilled pineapple bowl Serves: 4 Prep: 25 minues Cook: 20 minutes Seasoned rice: 2 cups jasmine rice 4 cups chicken broth 2 tbsp butter 1 tsp garlic powder 1 tsp onion powder 1 tsp smoked paprika 1/2 tsp salt 1/2 tsp black pepper 2 tbsp parsley Protein choices: chicken, shrimp, or steak seasoned with olive, garlic powder, onion powder, smoke paprika, Cajun or Montreal seasoning as appropriate. Cooked until done. Pineapple Teriyaki Salsa: 2 cups diced pineapples 1/2 cup red bell pepper 1/4 cup red onion 1/4 cup jalepeno (option) 1/4 cup cilantro Juice of 1 lime 1/3 cup teriyaki sauce 1 tbsp honey 1 tsp grated ginger 1 tsp sesame seeds Instructions: Halve and hollow pineapple. Brush with butter and brown sugar. Grill for 3 to 5 minutes. Cook seasoned rice. Grill protein of choice. Mix salsa ingredients. Fill grilled pineapple with rice, top with protein, spoon over salsa. Garnish with green onions, cilantro, sesame seeds, and lime.
Andiamo's Chef Jim Oppat makes fried green tomatoes caprese salad
Ingredients: 2-3 each Green tomatoes, firm and free of blemishes 1 batch Mediterranean Style Marinade 1 batch Tomato-Bell Pepper Relish 1 cup All-purpose flour 2 each Eggs, beaten ½ cup Milk 1 quart Seasoned breadcrumbs, coarse preferred 1 cup Oil for frying As needed Salt and pepper Method: 1. Core and slice the tomatoes into ½” thick slices. 2. Marinate the tomato slices for 2 hours. 3. In a small bowl, whisk the eggs then add the milk to form a wash for breading. 4. Build a three step breading station: a. Season the tomatoes out of the marinade b. Coat the seasoned and marinated tomatoes evenly with the flour . Shake off excess before placing in the egg wash. c. Coat the tomato with egg. Place in the breadcrumbs. d. Press firmly into the breadcrumbs to ensure they are evenly coated. 5. Heat the oil in a large skillet until a light haze forms. Fry tomatoes over medium heat until golden brown and crisp on both sides. 6. Remove to a platter with paper towel. Sprinkle lightly with salt and pepper. Mediterranean Style Marinade Ingredients: 1 Cup Olive oil 1/4 cup Fresh squeezed lemon juice 3 cloves Garlic, Minced 2 Tb Dijon Mustard 2 Tb. Dry Oregano 1 Tb Fresh Thyme 2 Tb Fresh Chopped parsley 1 tsp. Fresh ground black pepper 1 Tb Fresh chopped rosemary Method: 1. Mix all ingredients together and pour over lamb, beef, poultry, shrimp or fish. Let stand in the refrigerator for up to 2 hours. 2. Certain cuts of beef and bone-in lamb chops can go as long as overnight up to 12 hours. Tomato-Bell Pepper Relish Ingredients: 1 cup Mixed color bell peppers, small dice 1 cup Tomato concasse' ½ cup Olives, pitted, chopped (optional) 1/4 cup Minced Green onions 1 clove Garlic, minced 1 Tbls. Chopped fresh rosemary or Basil 3/4 cup Olive oil 1/4 cup Balsamic Vinegar As needed Salt and pepper to taste Method: Mix all ingredients together. Store in the refrigerator. Serve at room temperature.
Ingredients: 2-3 each Green tomatoes, firm and free of blemishes 1 batch Mediterranean Style Marinade 1 batch Tomato-Bell Pepper Relish 1 cup All-purpose flour 2 each Eggs, beaten ½ cup Milk 1 quart Seasoned breadcrumbs, coarse preferred 1 cup Oil for frying As needed Salt and pepper Method: 1. Core and slice the tomatoes into ½” thick slices. 2. Marinate the tomato slices for 2 hours. 3. In a small bowl, whisk the eggs then add the milk to form a wash for breading. 4. Build a three step breading station: a. Season the tomatoes out of the marinade b. Coat the seasoned and marinated tomatoes evenly with the flour . Shake off excess before placing in the egg wash. c. Coat the tomato with egg. Place in the breadcrumbs. d. Press firmly into the breadcrumbs to ensure they are evenly coated. 5. Heat the oil in a large skillet until a light haze forms. Fry tomatoes over medium heat until golden brown and crisp on both sides. 6. Remove to a platter with paper towel. Sprinkle lightly with salt and pepper. Mediterranean Style Marinade Ingredients: 1 Cup Olive oil 1/4 cup Fresh squeezed lemon juice 3 cloves Garlic, Minced 2 Tb Dijon Mustard 2 Tb. Dry Oregano 1 Tb Fresh Thyme 2 Tb Fresh Chopped parsley 1 tsp. Fresh ground black pepper 1 Tb Fresh chopped rosemary Method: 1. Mix all ingredients together and pour over lamb, beef, poultry, shrimp or fish. Let stand in the refrigerator for up to 2 hours. 2. Certain cuts of beef and bone-in lamb chops can go as long as overnight up to 12 hours. Tomato-Bell Pepper Relish Ingredients: 1 cup Mixed color bell peppers, small dice 1 cup Tomato concasse' ½ cup Olives, pitted, chopped (optional) 1/4 cup Minced Green onions 1 clove Garlic, minced 1 Tbls. Chopped fresh rosemary or Basil 3/4 cup Olive oil 1/4 cup Balsamic Vinegar As needed Salt and pepper to taste Method: Mix all ingredients together. Store in the refrigerator. Serve at room temperature.
Making Scotch eggs with O'Connor's Public House
O'Connor's Public House is located at 324 S. Main Street in Rochester. For more visit, oconnorsrochester.com.
O'Connor's Public House is located at 324 S. Main Street in Rochester. For more visit, oconnorsrochester.com.
Golden Fleece previews Monroe Street Summer Series with sizzling Saganaki
The Monroe Street Summer Series is bringing free weekend entertainment, live music, and outdoor dining to Detroit’s Greektown district all season long. Golden Fleece co-owner Yanni Dionisopoulos previewed the festivities and showed us how to make authentic, sizzling Tyri Saganaki.
The Monroe Street Summer Series is bringing free weekend entertainment, live music, and outdoor dining to Detroit’s Greektown district all season long. Golden Fleece co-owner Yanni Dionisopoulos previewed the festivities and showed us how to make authentic, sizzling Tyri Saganaki.
The art of chocolate with Asterism Artisan Chocolate
Charles Scott of Asterism Artisan Chocolate talks about his passion for his business and shows the Good Day Detroit team how to make a chocolate bar. Asterism Artisan Chocolate is located at 203 E. University Drive in Rochester. For more visit, asterismchocolate.com.
Charles Scott of Asterism Artisan Chocolate talks about his passion for his business and shows the Good Day Detroit team how to make a chocolate bar. Asterism Artisan Chocolate is located at 203 E. University Drive in Rochester. For more visit, asterismchocolate.com.
Preparing cucumber crisp with Healthy Rootin
Suma Sekhar Desai with Healthy Rootin shows us how to cook cucumber crisp.
Suma Sekhar Desai with Healthy Rootin shows us how to cook cucumber crisp.
Sylvan Lake's Lost Sailor Fish & Gourmet Shares the Secrets to a perfect summer seafood boil
Owner David Kraus stopped by to showcase his unique seafood market and casual eatery hybrid in Sylvan Lake. Watch a live demonstration of their signature seafood boil, featuring lobster tail, shrimp, mussels, and traditional sides.
Owner David Kraus stopped by to showcase his unique seafood market and casual eatery hybrid in Sylvan Lake. Watch a live demonstration of their signature seafood boil, featuring lobster tail, shrimp, mussels, and traditional sides.
Recipe: Mr. Aldo's Meatballs from Andiamo's
Previewing Festa Italiana with a meatball recipe by Andiamo's
Previewing Festa Italiana with a meatball recipe by Andiamo's