Recipe: Curt Got Crabs seafood boil

Recipe: Curt Got Crabs seafood boil

Ahead of the food truck's visit to an NFL Draft event at Corner Ballpark, Curt Got Crabs stopped by to share a seafood boil recipe.

Ferndale street food chef Luisa makes piadina
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Ferndale street food chef Luisa makes piadina

A thin unleavened flat bread from the Italian region of Romagna called piadina has been around since the middle ages - but that doesn't mean it can have a modern twist on it. Check out Luisa Michelotti's spin on the classic meal. Learn more about her food at luisastreetfood.com

Elevating your grilled cheese
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Elevating your grilled cheese

Shanthi Appelo, a registered dietitian with Blue Cross Blue Shield of Michigan, demonstrates three healthier twists on the classic grilled cheese. For more, visit ahealthiermichigan.org.

Making chicken shawarma tacos with Detroit Taco Company
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Making chicken shawarma tacos with Detroit Taco Company

Chef James Sumpter and Jeffrey Omtvedt from Detroit Taco Company demonstrated how to make their chicken shawarma tacos. Detroit Taco Company has four locations in Greektown, Detroit, Shelby Township and Troy. For more, visit detroittaco.com.

Andiamo chef Jim Oppat cooks up eggs benedict with hollandaise sauce
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Andiamo chef Jim Oppat cooks up eggs benedict with hollandaise sauce

Sauce Hollandaise Ingredients: 2 oz Cider Vinegar ½ t Peppercorns 1 sprig Fresh Thyme 1 each Bay Leaf 2 each Parsley Stems 3 oz Water 6 each Egg Yolks 15 oz Clarified Butter 2 t Lemon Juice Salt Cayenne Pepper Method: 1. Combine vinegar with standard sachet and reduce until almost sec, remove from the heat. 2. Add cold water to reduction and strain. 3. Combine reduction with egg yolks. 4. Simmer over water bath, whipping constantly until light, ribbony and triple in volume. 5. Gradually emulsify in warm clarified butter using ratio of 3 fluid ounces butter to 1 egg yolk. 6. Season to taste with lemon juice, salt and pepper. 7. Hold warm for service, over the water bath with no flame. Eggs Benedict Ingredients for 4 servings: Poaching liquid 1 gallon water with 2 cups of Cider Vinegar and 2 Tbls. Salt 8 each Whole Eggs, yolks not broken 8 each Sliced of Canadian Style Bacon 4 each English Muffins (buttered and lightly toasted) 1 pound Spinach, lightly sauteed with olive oil or butter (Optional) 1 recipe Sauce Hollandaise from above As needed Chives, Parsley, Tarragon 1 each Roma tomato, flesh only, small dice Method: 1. Start a tall deep pot to boil with the water, salt and vinegar. 2. In a pre-heated pan, add small amount of oil or butter and sauté the spinach to just get the water out, keeping it green, yet tender. Reserve. 3. Split the English Muffins, lightly butter and toast in oven. 4. Top the toasted muffins with a slice of Canadian Bacon. 5. Then divide the spinach evenly over the Canadian Bacon, making a nest like arrangement to hold the poached egg in place. 6. Poach the eggs for 2-3 minutes, depending on how you like your eggs cooked. 7. Water should be at a gentle simmer, if it is simmering to high, the bubbles will disturb the eggs and not allow them to poach properly, usually breaking the yolks. 8. With a slotted spoon, remove the eggs from the water and allow to drain on a tray with paper towel quickly. 9. Place the eggs on top of the spinach and immediately top with the Sauce Hollandaise. 10. Garnish as desired withs sprigs of fresh herbs or chopped herbs and perfectly diced tomato. 11. Serve at once. 12. Leftover Sauce Hollandaise cannot be re-heated and should be discarded after its single use.

Firebird Tavern-Troy shares Easter brunch menu, savory oatmeal recipe
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Firebird Tavern-Troy shares Easter brunch menu, savory oatmeal recipe

Firebird Tavern Troy – Savory Oatmeal with Cheddar, Green Onion and Bacon Serves 4 Prep time 5 min. Cook time 10 min. Ingredients: 1 Tbsp. butter or olive oil 2 cups old-fashioned rolled oats 1 carton (32 oz.) Chicken Broth Topping & Stir-In Options: Shredded sharp cheddar cheese Baby spinach Hardboiled eggs or over-easy fried egg French-fried onions Cooked, crumbled bacon Sliced green onion Directions: Heat butter in a large saucepan over medium heat. Add oats and toast until fragrant, about 1 minute, stirring frequently. Add broth and bring to a simmer. Reduce heat to medium-low and simmer about 5 minutes, stirring occasionally, until oats are tender. Remove from heat and add stir-ins, if desired. To serve, divide oatmeal among 4 bowls and add toppings, as desired.

'United we brunch' at Norwood
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'United we brunch' at Norwood

What better way to enjoy the weekend morning than brunch. The Norwood knows how to put on the best brunch in Detroit.

Village Market hosts evening of fine wine and dining with award winning chef
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Village Market hosts evening of fine wine and dining with award winning chef

Lobster & Sea Scallop Mock Ravioli Swimming in a Turmeric Froth, Pasta Caviar Pearls Makes 4 servings 1 Lobster about 1-1/4 pounds 1/2 cup whole shallots, peeled, cut into fine dice 2 cups white wine 1 teaspoon turmeric ground 1 tablespoon Dijon Mustard Sea Salt 2 tablespoons Acini del Pepe Pasta Pearls 2 teaspoons Smoke paprika 1 Meyer Lemon Oil 4 large Maine diver sea scallops, (U8 or 8 scallops per pound), connective ‘foot’ removed if necessary. Cut in ½ at the equator to make two pieces. 1 tablespoon chives 1/2 cup Magenta Spinach micro herbs To prepare the lobster: Bring a large pot of water to a boil over high heat. Add the lobster cooking for 8 minutes. Remove the lobster to a bowl to cool to room temperature. Remove the meat from the tail and shell. Cut into large pieces. Reserve under refrigeration. Meanwhile, in medium size acid resistant saucepan, combine the shallots, the wine, and the turmeric over high heat. Cook until the wine is reduced by half, about 10 minutes. With a slotted spoon transfer 2 tablespoons of the cooked shallots to the reserved lobster. Transfer the remaining shallots and reduced wine to a blender. To make the Turmeric Froth: In a high-speed blender with the shallot-wine reduction add the mustard. Puree until smooth adding a little wine as necessary. While running slowly pour in 1/2 cup Meyer Lemon oil. Adjust the seasoning with Sea Salt. Reserve. To prepare the pasta pearls: In a medium saucepan, bring water to a boil. Add the Acini del Pepe cooking as directed until al dente. Transfer to a strainer to drain. In a small sauté́ pan over medium heat, add 1 tablespoon of lemon oil and the paprika cooking for 2 minutes. Add the pasta cooking to firm and infuse with the paprika color. Season with sea salt and reserve, To make the mock "ravioli": Rub a little lemon oil on the surface of eight - 4" X 4" pieces of parchment paper. Position the scallop half in the center of one piece of oiled parchment. Place the second parchment oiled side down over the scallop. Using a smooth meat "batt", pound the scallop outward from the center to make a cohesive thin circular scallop. Repeat to form 7 additional thin scallops. In a small bowl, combine the lobster and shallot reduction. Season well with Sea Salt and a few chives. Divide and spoon the lobster to the center of 4 pounded scallops. Take the remaining pounded scallops and invert over the lobster, while releasing from the parchment to form a "ravioli". Gently press the top scallop to follow the lobster filling and adhere to the edges of the lower scallop. Repeat to form the remaining ravioli. (Trim the edges if you prefer a particular round or square ravioli shape over this free form style.) Drizzle with Meyer Lemon oil. Reserve under refrigeration, transferring to a sheet pan to cook. To Serve: In a preheated 400F oven, position the ravioli on the sheet pan in the center of the oven. Cook until the scallop is firm, and the center is warm, about 10 to 12