Stahls' Power Play for Heroes charity hockey game
Some hockey legends, hitting the ice for a great cause. Stahls' Power Play for Heroes hockey game is happening on Friday, November 20th, at the Civic Arena in St. Clair Shores. For more visit, medicalservicedogs.org.
Some hockey legends, hitting the ice for a great cause. Stahls' Power Play for Heroes hockey game is happening on Friday, November 20th, at the Civic Arena in St. Clair Shores. For more visit, medicalservicedogs.org.
Holiday Market chefs share a savory pork tenderloin and apple dinner recipe
Chef Jonathan Littles and Chef Robert Kroll from Holiday Market stepped into the FOX 2 kitchen to demonstrate a flavorful pork tenderloin and apple dinner.
Chef Jonathan Littles and Chef Robert Kroll from Holiday Market stepped into the FOX 2 kitchen to demonstrate a flavorful pork tenderloin and apple dinner.
Shrimp pasta with Chef Bobby
Chef Bobby of Encore Catering and Banquet Center showcases how to make a shrimp pasta dish. Encore Catering and Banquet Center is located at 21801 East Nine Mile in St. Clair Shores. For more visit, encorebanquets.com.
Chef Bobby of Encore Catering and Banquet Center showcases how to make a shrimp pasta dish. Encore Catering and Banquet Center is located at 21801 East Nine Mile in St. Clair Shores. For more visit, encorebanquets.com.
Chef Bobby makes turducken in honor of new "Madden" film on Amazon Prime Nov. 18
Madden Turducken Ingredients • 1 whole deboned turkey (except for wings & drumstick ) • 1 whole deboned duckling • 1 whole deboned chicken • The Stuffing & Dressing: • Savory sausage or andouille sausage stuffing • Cornbread or seasoned breadcrumb stuffing • Optional add-ins: chopped celery, onions, garlic, herbs, shrimp, or mushrooms • Seasoning & Basting: • Cajun seasoning, kosher salt, black pepper, and paprika • Compound butter or duck fat for rubbing and basting • Butcher's twine and skewers Prep 1. Debone poultry • Debone chicken, duck, and turkey. Keep skin intact. • Leave wing and drumstick bones inside the turkey to help the final roast keep its traditional shape. • Season the inside and outside of each flattened bird with salt, pepper, and preferred Cajun or poultry rub. 2. Layer and Stuff • Inner Layer: Lay the flattened, deboned chicken skin-side down, spread a layer of stuffing over it, and roll or shape it. • Middle Layer: Place the seasoned chicken inside the flattened, deboned duck, adding another layer of andouille or cornbread stuffing in gaps. • Outer Layer: Place the duck-and-chicken assembly inside the flattened turkey. Fill empty spaces with the remaining dressing. 3. Truss &Tie • Bring the sides of the turkey skin up around the inner birds to encase the entire roast. • Sew the edges shut using butcher's twine and truss the legs and wings so it cooks evenly. • Rub turkey skin with compound butter, oil, or a spice rub. 4. Roast • Preheat your oven to 325°F to 350°F. • Roast for roughly 25 to 30 min. per pound (4 to 6 hours total, depending on size). Tent with foil partway through if the skin browns too fast. • Baste with melted butter or pan drippings. • Use a digital meat thermometer to check the innermost stuffing and thickest part of the meat reaches 165°F (74°C). 5. Rest and Carve • Remove the turducken from the oven. Let et it rest for 30 to 60 min. • Remove butcher's twine and skewers. • Slice crosswise in thick rounds.
Madden Turducken Ingredients • 1 whole deboned turkey (except for wings & drumstick ) • 1 whole deboned duckling • 1 whole deboned chicken • The Stuffing & Dressing: • Savory sausage or andouille sausage stuffing • Cornbread or seasoned breadcrumb stuffing • Optional add-ins: chopped celery, onions, garlic, herbs, shrimp, or mushrooms • Seasoning & Basting: • Cajun seasoning, kosher salt, black pepper, and paprika • Compound butter or duck fat for rubbing and basting • Butcher's twine and skewers Prep 1. Debone poultry • Debone chicken, duck, and turkey. Keep skin intact. • Leave wing and drumstick bones inside the turkey to help the final roast keep its traditional shape. • Season the inside and outside of each flattened bird with salt, pepper, and preferred Cajun or poultry rub. 2. Layer and Stuff • Inner Layer: Lay the flattened, deboned chicken skin-side down, spread a layer of stuffing over it, and roll or shape it. • Middle Layer: Place the seasoned chicken inside the flattened, deboned duck, adding another layer of andouille or cornbread stuffing in gaps. • Outer Layer: Place the duck-and-chicken assembly inside the flattened turkey. Fill empty spaces with the remaining dressing. 3. Truss &Tie • Bring the sides of the turkey skin up around the inner birds to encase the entire roast. • Sew the edges shut using butcher's twine and truss the legs and wings so it cooks evenly. • Rub turkey skin with compound butter, oil, or a spice rub. 4. Roast • Preheat your oven to 325°F to 350°F. • Roast for roughly 25 to 30 min. per pound (4 to 6 hours total, depending on size). Tent with foil partway through if the skin browns too fast. • Baste with melted butter or pan drippings. • Use a digital meat thermometer to check the innermost stuffing and thickest part of the meat reaches 165°F (74°C). 5. Rest and Carve • Remove the turducken from the oven. Let et it rest for 30 to 60 min. • Remove butcher's twine and skewers. • Slice crosswise in thick rounds.
Busch's Fresh Food Market chef shares roasted autumn vegetable salad recipe ahead of holiday tasting event
Holiday meal planning is kicking into high gear, and Busch’s Fresh Food Market is offering a helping hand with its annual "Tastes of the Season" weekend. It takes place Saturday, Nov. 14, and Sunday, Nov. 15, from 11 a.m. to 3 p.m. across all 16 southeastern Michigan locations. For roasting 1 lb Brussels sprouts, trimmed and quartered, 1 Delicata squash (1 lb 4 oz), trimmed, halved, seeded; cut into 1/4-inch half-moons 2 Honeycrisp apples, cored; diced just under 1/2 inch, 5 oz pancetta, diced, 2 tbsp extra virgin olive oil, 2 tsp salt, 1 tsp ground black pepper. Apple pie ricotta: 16 oz ricotta, 6 oz apple butter, 1 tsp apple pie spice. For assembly: 8 oz pickled beets, drained 4 tbsp candied walnuts, 2 tbsp apple cider vinaigrette. 1 Heat oven to 350°F. Toss sprouts, squash, apples and pancetta with oil, salt and pepper. Spread in a single layer on baking sheets. Begin checking at 15-18 minutes; continue until squash is tender, sprouts browned, apples lightly colored and pancetta cooked and crisp. 2. Blend Mix ricotta, apple butter and apple pie spice until smooth Refrigerate until assembly. 3. Cool and dress Allow roasted mixture to cool. Serve at room temperature, gently folding in vinaigrette just before serving. 4. Plate Divide ricotta mixture among four plates. Top with roasted mixture, 2 oz beets and 1 tbsp candied walnuts per salad.
Holiday meal planning is kicking into high gear, and Busch’s Fresh Food Market is offering a helping hand with its annual "Tastes of the Season" weekend. It takes place Saturday, Nov. 14, and Sunday, Nov. 15, from 11 a.m. to 3 p.m. across all 16 southeastern Michigan locations. For roasting 1 lb Brussels sprouts, trimmed and quartered, 1 Delicata squash (1 lb 4 oz), trimmed, halved, seeded; cut into 1/4-inch half-moons 2 Honeycrisp apples, cored; diced just under 1/2 inch, 5 oz pancetta, diced, 2 tbsp extra virgin olive oil, 2 tsp salt, 1 tsp ground black pepper. Apple pie ricotta: 16 oz ricotta, 6 oz apple butter, 1 tsp apple pie spice. For assembly: 8 oz pickled beets, drained 4 tbsp candied walnuts, 2 tbsp apple cider vinaigrette. 1 Heat oven to 350°F. Toss sprouts, squash, apples and pancetta with oil, salt and pepper. Spread in a single layer on baking sheets. Begin checking at 15-18 minutes; continue until squash is tender, sprouts browned, apples lightly colored and pancetta cooked and crisp. 2. Blend Mix ricotta, apple butter and apple pie spice until smooth Refrigerate until assembly. 3. Cool and dress Allow roasted mixture to cool. Serve at room temperature, gently folding in vinaigrette just before serving. 4. Plate Divide ricotta mixture among four plates. Top with roasted mixture, 2 oz beets and 1 tbsp candied walnuts per salad.
Prism Steakhouse serves Quail & Crispy Potatoes & Leeks
Serves: 1–2 people Prep Time: 20 min. Cook Time: Approximately 2 hrs. Ingredients Quail: - 2 whole quail, breasts and legs separated - 1 TBS olive oil - 1 TBS unsalted butter - 1 garlic clove, crushed - 2 sprigs fresh thyme - ½ c chicken stock - Salt and pepper, to taste Creamy Polenta: - ½ c polenta - 1½ c chicken stock - ½ c whole milk - 1½ TBS butter - ¼ c grated Parmesan cheese - Salt & pepper, to taste Riesling-Plumped Raisins: - ¼ c golden raisins - ½ c Leelanau Peninsula Riesling - 1½ tsp honey - ½ tsp fresh lemon juice Crispy Leeks & Potatoes: - 1 small Yukon Gold potato, thinly sliced or julienned - ½ leek, white and light green portions thinly sliced - Neutral oil for frying - Sea salt to taste Instructions 1. Slow-Cook the Quail Legs Preheat oven to 300°F. Season quail legs with salt and pepper. Heat olive oil in an oven-safe pan and lightly brown the legs. Add garlic, thyme and chicken stock. Cover and cook in the oven for 1½–2 hours until tender. 2. Prepare Riesling Raisins Combine raisins, Riesling and honey in a small saucepan. Simmer gently for 10–15 minutes until raisins are plump and the liquid has slightly reduced. Stir in lemon juice. Set aside. 3. Make Creamy Polenta Bring chicken stock and milk to a simmer. Slowly whisk in polenta. Reduce heat and cook for 25–35 minutes, stirring frequently until creamy. Finish with butter, Parmesan, salt and pepper. 4. Crisp Leeks & Potatoes Rinse the sliced potatoes to remove excess starch. Dry potatoes and leeks thoroughly. Heat oil to 350°F. Fry potatoes until golden and crispy, approximately 3–5 minutes. Fry leeks separately for 1–2 minutes until lightly golden. Drain and season with sea salt. 5. Sear Quail Breasts Season breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear skin-side down for 2–3 minutes. Flip, add butter and thyme, and baste for another 1–2 minutes, or until the internal temperature reaches 165°F. Rest briefly.
Serves: 1–2 people Prep Time: 20 min. Cook Time: Approximately 2 hrs. Ingredients Quail: - 2 whole quail, breasts and legs separated - 1 TBS olive oil - 1 TBS unsalted butter - 1 garlic clove, crushed - 2 sprigs fresh thyme - ½ c chicken stock - Salt and pepper, to taste Creamy Polenta: - ½ c polenta - 1½ c chicken stock - ½ c whole milk - 1½ TBS butter - ¼ c grated Parmesan cheese - Salt & pepper, to taste Riesling-Plumped Raisins: - ¼ c golden raisins - ½ c Leelanau Peninsula Riesling - 1½ tsp honey - ½ tsp fresh lemon juice Crispy Leeks & Potatoes: - 1 small Yukon Gold potato, thinly sliced or julienned - ½ leek, white and light green portions thinly sliced - Neutral oil for frying - Sea salt to taste Instructions 1. Slow-Cook the Quail Legs Preheat oven to 300°F. Season quail legs with salt and pepper. Heat olive oil in an oven-safe pan and lightly brown the legs. Add garlic, thyme and chicken stock. Cover and cook in the oven for 1½–2 hours until tender. 2. Prepare Riesling Raisins Combine raisins, Riesling and honey in a small saucepan. Simmer gently for 10–15 minutes until raisins are plump and the liquid has slightly reduced. Stir in lemon juice. Set aside. 3. Make Creamy Polenta Bring chicken stock and milk to a simmer. Slowly whisk in polenta. Reduce heat and cook for 25–35 minutes, stirring frequently until creamy. Finish with butter, Parmesan, salt and pepper. 4. Crisp Leeks & Potatoes Rinse the sliced potatoes to remove excess starch. Dry potatoes and leeks thoroughly. Heat oil to 350°F. Fry potatoes until golden and crispy, approximately 3–5 minutes. Fry leeks separately for 1–2 minutes until lightly golden. Drain and season with sea salt. 5. Sear Quail Breasts Season breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear skin-side down for 2–3 minutes. Flip, add butter and thyme, and baste for another 1–2 minutes, or until the internal temperature reaches 165°F. Rest briefly.
Making stuffing with Soul Cafe
Soul Cafe, located inside the Friendship Circle Farber Center, shares a recipe for Challah Stuffing for the holidays. For more on Soul Cafe or the Friendship Circle visit, friendshipcircle.org.
Soul Cafe, located inside the Friendship Circle Farber Center, shares a recipe for Challah Stuffing for the holidays. For more on Soul Cafe or the Friendship Circle visit, friendshipcircle.org.
Big Rock Italian Chophouse launches new happy hour
Big Rock Italian Chophouse is launching a new happy hour. Big Rock Italian Chophouse is located at 245 S. Eton Street in Birmingham. For more visit, bigrockitalianchophouse.com.
Big Rock Italian Chophouse is launching a new happy hour. Big Rock Italian Chophouse is located at 245 S. Eton Street in Birmingham. For more visit, bigrockitalianchophouse.com.
The Godfrey presents 'The High Coven'
The Godfrey Hotel is hosting a rooftop Halloween Party, 'The High Coven', on Saturday, October 31st. For more visit, eventbrite.com/e/the-high-coven-tickets-1999814580243.
The Godfrey Hotel is hosting a rooftop Halloween Party, 'The High Coven', on Saturday, October 31st. For more visit, eventbrite.com/e/the-high-coven-tickets-1999814580243.
Detroit Restaurant Week
Detroit Restaurant Week runs from November 2nd through the 8th. For participating restaurants and more visit, restaurantweekdetroit.com.
Detroit Restaurant Week runs from November 2nd through the 8th. For participating restaurants and more visit, restaurantweekdetroit.com.
French inspired comfort food with Elwin & Co.
Elwin Greenwald of Elwin & Co. shares how to make a tartiflette soup. Elwin & Co is located at 2971 Coolidge Highway in Berkley. For more visit, elwinandco.com.
Elwin Greenwald of Elwin & Co. shares how to make a tartiflette soup. Elwin & Co is located at 2971 Coolidge Highway in Berkley. For more visit, elwinandco.com.
Meijer chef whips up spooky crisp rice monsters for Halloween
Halloween celebrations do not have to break the bank or require hours in the kitchen. Meijer Chef Brian Williams stopped by the Fox 2 kitchen to share simple, festive, and budget-friendly treats perfect for classroom parties, neighborhood get-togethers, and family nights at home.
Halloween celebrations do not have to break the bank or require hours in the kitchen. Meijer Chef Brian Williams stopped by the Fox 2 kitchen to share simple, festive, and budget-friendly treats perfect for classroom parties, neighborhood get-togethers, and family nights at home.
Royal Park Hotel Spookeasy Pop-Up Bar open now through Halloween
Park 600 Chianti Braised Beef Short Ribs Ingredients 4 Lbs Chuck Short Ribs 2 Cups Chianti Wine 2-3 Cups Beef Stock 2 Cups Roughly Chopped Onion 1 Cup Roughly Chopped Carrots 1 Cup Roughly Chopped Celery 8 Sprigs Thyme 8 Sprigs Rosemary 4 Cloves Garlic ¼ Cup Tomato Paste 2 Bay Leaves 3 TBSP Worcestershire 2 TBSP Balsamic Vinegar Instructions · Season your short rib with salt and pepper, and sear on high heat for 2-3 minutes on all sides · In a roasting pan, add your fresh rosemary and thyme to the bottom of the pan · Place the seared short ribs into the roasting pan · Add in two cups of chianti wine, then pour your beef stock 3/4 way up the short ribs (approximately 2-3 cups worth) · Add carrots, celery, onions, garlic, bay leaves to the pan · Mix together your balsamic vinegar, Worcestershire, and tomato paste and add to the pan · Cover with roasting pan with plastic wrap to seal in the moisture and place aluminum foil over the plastic wrap. · Place in your oven at 325 degrees and cook for four hours Park 600 Blood Orange Paloma Ingredients 2 oz Patron Silver Tequila ¾ oz Grapefruit Juice ½ oz Lime Juice ½ oz Real Agave Purée Tajin 3 oz Blood Orange SANPELLEGRINO Instructions · Rim a highball glass with Tajin · Combine all ingredients in a cocktail shaker with ice · Fill your highball glass with ice, shake and strain ingredients into glass · Top with blood orange SANPELLEGRINO
Park 600 Chianti Braised Beef Short Ribs Ingredients 4 Lbs Chuck Short Ribs 2 Cups Chianti Wine 2-3 Cups Beef Stock 2 Cups Roughly Chopped Onion 1 Cup Roughly Chopped Carrots 1 Cup Roughly Chopped Celery 8 Sprigs Thyme 8 Sprigs Rosemary 4 Cloves Garlic ¼ Cup Tomato Paste 2 Bay Leaves 3 TBSP Worcestershire 2 TBSP Balsamic Vinegar Instructions · Season your short rib with salt and pepper, and sear on high heat for 2-3 minutes on all sides · In a roasting pan, add your fresh rosemary and thyme to the bottom of the pan · Place the seared short ribs into the roasting pan · Add in two cups of chianti wine, then pour your beef stock 3/4 way up the short ribs (approximately 2-3 cups worth) · Add carrots, celery, onions, garlic, bay leaves to the pan · Mix together your balsamic vinegar, Worcestershire, and tomato paste and add to the pan · Cover with roasting pan with plastic wrap to seal in the moisture and place aluminum foil over the plastic wrap. · Place in your oven at 325 degrees and cook for four hours Park 600 Blood Orange Paloma Ingredients 2 oz Patron Silver Tequila ¾ oz Grapefruit Juice ½ oz Lime Juice ½ oz Real Agave Purée Tajin 3 oz Blood Orange SANPELLEGRINO Instructions · Rim a highball glass with Tajin · Combine all ingredients in a cocktail shaker with ice · Fill your highball glass with ice, shake and strain ingredients into glass · Top with blood orange SANPELLEGRINO
Schoolcraft offering cooking class inspired by the film 'Ratatouille'
Schoolcraft College is offering the class "Food & Film: Explore Ratatouille French Cuisine. Students will learn how to cook French cuisine inspired by the film. The class is Wednesday, November 4th, from 6-8PM. To sign up visit, my.schoolcraft.edu/ppl/course-schedules/course/CES-2780.
Schoolcraft College is offering the class "Food & Film: Explore Ratatouille French Cuisine. Students will learn how to cook French cuisine inspired by the film. The class is Wednesday, November 4th, from 6-8PM. To sign up visit, my.schoolcraft.edu/ppl/course-schedules/course/CES-2780.
Making shepherd's pie with Mutzie's Kitchen
Fall is the season for comfort food. John Loftus of Mutzie's Kitchen demonstrates how to make a lamb shepherd's pie. To order from or learn more about Mutzie's Kitchen visit, mutzieskitchen.com.
Fall is the season for comfort food. John Loftus of Mutzie's Kitchen demonstrates how to make a lamb shepherd's pie. To order from or learn more about Mutzie's Kitchen visit, mutzieskitchen.com.
Making corn chowder with Cooking With Que
Que Rice of Cooking With Que demonstrates how to make a corn chowder. The Kitchen By Cooking With Que is located at 6529 Woodward Avenue, Suite A in Detroit. For more visit, cookingwithque.com or thekitchenbycwq.com.
Que Rice of Cooking With Que demonstrates how to make a corn chowder. The Kitchen By Cooking With Que is located at 6529 Woodward Avenue, Suite A in Detroit. For more visit, cookingwithque.com or thekitchenbycwq.com.
Celebrate National Pasta Month with Mr. Rigatoni
It's National Pasta Month! The kitchen team behind Mr. Rigatoni in Redford stopped by the Good Day Detroit to cook up a Cajun alfredo. Located at 25907 5 Mile Road in Redford, Mr. Rigatoni serves up individual pasta bowls, family combos, and catering pans for takeout and delivery. Visit MrRigatoni.com for more information.
It's National Pasta Month! The kitchen team behind Mr. Rigatoni in Redford stopped by the Good Day Detroit to cook up a Cajun alfredo. Located at 25907 5 Mile Road in Redford, Mr. Rigatoni serves up individual pasta bowls, family combos, and catering pans for takeout and delivery. Visit MrRigatoni.com for more information.
Cooking with Oscar's Sports & Grill
Oscar's Sports & Grill is located at 6877 S. State Road in Saline. For more visit, oscarssportsgrill.com.
Oscar's Sports & Grill is located at 6877 S. State Road in Saline. For more visit, oscarssportsgrill.com.
Republica in Berkley serves up comfort food classics with 'Loaf House' event
Comfort food takes center stage this weekend as Republica hosts its special "Loaf House" event on Sunday, Oct. 18. For hours, menu details, and reservations, call (248) 268-3175 or visit republicaberkley.com.
Comfort food takes center stage this weekend as Republica hosts its special "Loaf House" event on Sunday, Oct. 18. For hours, menu details, and reservations, call (248) 268-3175 or visit republicaberkley.com.
Masonic Temple celebrates 100 years with Centennial Gala
Three Cheese Tortellini (1) Small White Onion (1) Stick Celery (1) Small Carrot (3-4) Cloves Garlic (2) Tblsp Olive Oil 1/2 Cup White Wine (1) 28oz. Can Ground Tomato 1/2 Cup of Water (6-7) Basil Leaves (1) tsp. Salt 1/4 tsp. Black Pepper Pinch of Thyme (1) Cup Heavy Whipping Cream (1.25) lbs. Tortellini Noodles It is prepared by: Starting with (1) small chopped white onion, (1) stick chopped celery, and (1) chopped carrot, cook with 3- 4 minced garlic cloves slowly until very soft with your preferred olive oil. Add 1/2 cup white wine (preferred Chablis) and cook down for a few minutes. Grind this down in a food processor or a good blender, then add back to the pan with (1) 28 oz. can of ground tomatoes, thyme, dry oregano (both to flavor), handful of fresh basil, 1 tsp. salt and 1/4 tsp. black pepper, and 1/2 cup of water. Simmer for about an hour and a half. Using this base (marinara), heat back up and add 1 cup heavy whipping cream and some Parmesan cheese (again, to taste/vision). Stir until combined with a nice light red rose color. Take (1.25 lbs.) tortellini from the 'hot water' pot, strain, add, and toss. Plate and garnish (sprinkled parmesan & fried basil leaf).
Three Cheese Tortellini (1) Small White Onion (1) Stick Celery (1) Small Carrot (3-4) Cloves Garlic (2) Tblsp Olive Oil 1/2 Cup White Wine (1) 28oz. Can Ground Tomato 1/2 Cup of Water (6-7) Basil Leaves (1) tsp. Salt 1/4 tsp. Black Pepper Pinch of Thyme (1) Cup Heavy Whipping Cream (1.25) lbs. Tortellini Noodles It is prepared by: Starting with (1) small chopped white onion, (1) stick chopped celery, and (1) chopped carrot, cook with 3- 4 minced garlic cloves slowly until very soft with your preferred olive oil. Add 1/2 cup white wine (preferred Chablis) and cook down for a few minutes. Grind this down in a food processor or a good blender, then add back to the pan with (1) 28 oz. can of ground tomatoes, thyme, dry oregano (both to flavor), handful of fresh basil, 1 tsp. salt and 1/4 tsp. black pepper, and 1/2 cup of water. Simmer for about an hour and a half. Using this base (marinara), heat back up and add 1 cup heavy whipping cream and some Parmesan cheese (again, to taste/vision). Stir until combined with a nice light red rose color. Take (1.25 lbs.) tortellini from the 'hot water' pot, strain, add, and toss. Plate and garnish (sprinkled parmesan & fried basil leaf).