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).
Cornbread Restaurant & Bar hosting 'Cars & Cornbread'
Cornbread Restaurant & Bar is hosting 'Cars & Cornbread' on Sunday, October 11th. from 9:30AM to noon. Car enthusiasts can cruise to the restaurant at 29852 Northwestern Highway in Southfield, to show off their vehicle, eat some soul food and enjoy the entertainment. For more visit, cornbreadsoulfood.com.
Cornbread Restaurant & Bar is hosting 'Cars & Cornbread' on Sunday, October 11th. from 9:30AM to noon. Car enthusiasts can cruise to the restaurant at 29852 Northwestern Highway in Southfield, to show off their vehicle, eat some soul food and enjoy the entertainment. For more visit, cornbreadsoulfood.com.
Le Petit Dejeuner launches new 'Pick N Roll' Grab-and-Go breakfast menu
Le Petit Dejeuner owner Tina Motley and Sous Chef Devel Bowlson whipped up fresh Strawberry Cream Crepes on set while announcing new evening soul food hours. We also got a teaser for their "Thick One" 5K run collaboration with Detroit rapper KashDoll next spring. Visit LPDBreakfastPerSe.square.site for menu updates and location details.
Le Petit Dejeuner owner Tina Motley and Sous Chef Devel Bowlson whipped up fresh Strawberry Cream Crepes on set while announcing new evening soul food hours. We also got a teaser for their "Thick One" 5K run collaboration with Detroit rapper KashDoll next spring. Visit LPDBreakfastPerSe.square.site for menu updates and location details.
Chef shares budget-saving hacks & zero-waste fall chili
Chef Nik R. Cole from Make Food Not Waste joined Good Day Detroit with smart kitchen tips and a hearty recipe to stretch your grocery dollars.
Chef Nik R. Cole from Make Food Not Waste joined Good Day Detroit with smart kitchen tips and a hearty recipe to stretch your grocery dollars.
Detroit Harvest Fest coming to Ralph C. Wilson Park
Detroit Harvest Fest runs from October 3-4th at the Ralph C. Wilson Park. For more visit, detroitriverfront.org.
Detroit Harvest Fest runs from October 3-4th at the Ralph C. Wilson Park. For more visit, detroitriverfront.org.
Celebrate Filipino American Heritage Month at Sunda New Asian
Sunda New Asian has a special menu for Filipino American Heritage Month. The restaurant is located at 33 W Columbia Street in Detroit. For more visit, sundanewasian.com/detroit.
Sunda New Asian has a special menu for Filipino American Heritage Month. The restaurant is located at 33 W Columbia Street in Detroit. For more visit, sundanewasian.com/detroit.