Chef Jim Oppat of Andiamo cooks up savory chicken wings sauce
Dry-brined chicken wings & mango bourbon barbecue sauce make for a perfect summer time dish.
Chef Que from In the Kitchen with Que stops by to make buffalo cauliflower tacos
Ingredients: 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon sea salt ¾ cup water 1 cauliflower, about 2 pounds, broken into large florets Buffalo Sauce Spring mix Avocado salsa Tortillas
Making cannoli cream with Little Italy Pizza
Little Italy Pizza recently opened up a new location on East 13 Mile in Roseville. Owner Sean Katchuba demonstrates how to make the cream filling for a cannoli. For other locations and more visit, littleitalypizzami.com.
Cibo Detroit launches new Heritage Menu
Downtown restaurant celebrates Detroit's rich diversity with neighborhood inspired dishes. Pastor Pulpo Pineapple Pico Ingredients: Pineapple 1 each Red Onion (Minced) 1 Each Jalapeno (Minced) 2 each Cilantro (Finely Chop) 1 each 51/49 2 Cup Lemon Juice 2 TB Salt Procedure: Cut the pineapple into planks and grill on both sides till nicely charred. Mince the pineapple and mix with the remaining ingredients. Season to taste with salt. Al Pastor Marinade Ingredients : Pineapple 1 Each Guajillo 24 each Garlic Clove 24 Each Lime Juice 1 Cup Chipotle 2 Procedure: Break steams off guajillo and deseed as much as possible. Rehydrate guajillo in hot water for about 20 to 30 minutes. Break down pineapple. Combine all ingredients in blender. Blend till smooth. Label, date and store in cooler.
Making guacamole with Testa Barra
Gabriella Baldwin, the owner and executive chef of Testa Barra, demonstrates how to prepare her guacamole. She also shares details about Testa Barra's new happy hour, pasta bar and more. Testa Barra is located at 48824 Romeo Plank Rd. in Macomb. For more visit, testabarra.com.
Chef Dunny of Vegan Baddies makes no-cook, raw avocado tacos
Raw Avocado Taco Fresh, vibrant, and packed with flavor. No cooking required. Ingredients (Serves 2) • 2 ripe avocados, halved and pitted (use as taco “shells”) • 1 medium tomato, diced • 1 small jalapeño, finely minced (remove seeds for less heat) • ½ red onion, finely diced • Juice of 2 lime wedges • ¼ cup walnuts, soaked for 2 hours, then drained • ½ tsp cumin • ½ tsp coriander • ¼ tsp chili powder • ¼ tsp garlic powder • ¼ tsp onion powder • Pinch of pink salt • Cracked black pepper, to taste • Vegan sour cream, for garnish (your preferred brand) Directions 1. Prepare the walnut taco “meat”: In a food processor, pulse the soaked walnuts with cumin, coriander, chili powder, garlic powder, onion powder, pink salt, and black pepper until it reaches a crumbly, taco meat-like texture. Don’t over-blend — you want a bit of texture. 2. Make the fresh pico topping: In a small bowl, mix the diced tomato, red onion, and jalapeño. Squeeze in lime juice, add a pinch of salt, and stir to combine. 3. Assemble your avocado tacos: • Scoop out just a little of the avocado flesh if needed to create a small well. • Spoon a generous layer of walnut taco meat into each avocado half. • Top with your pico mixture. • Finish with a small dollop of vegan sour cream and an extra squeeze of lime if desired.
Nothing Bundt Cakes owner and operator honored as entrepreneur of the year.
Andrea Jones' Butter Cream Frosting Recipe Ingredients: ● 1/2 cup (1 stick) unsalted butter, softened ● 8 oz cream cheese, softened ● 2 to 3 cups powdered sugar, sifted (adjust for desired sweetness and consistency) ● 1-2 teaspoons of vanilla extract Instructions: 1. Soften Ingredients: Make sure the butter and cream cheese are both at room temperature. This helps them blend smoothly. 2. Beat Butter and Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together on medium speed until the mixture is smooth, creamy, and lump-free (about 2–3 minutes). 3. Add Powdered Sugar Gradually: Reduce the mixer speed to low and slowly add powdered sugar, 1 cup at a time, mixing until fully incorporated. Once all the sugar is added, increase the speed to medium-high and beat until the frosting is light and fluffy (about 1–2 more minutes). 4. Adjust Consistency (Optional): ○ For thicker frosting, add more powdered sugar (1/4 cup at a time). ○ For softer or more spreadable frosting, add a teaspoon of milk or cream if needed. 5. Use or Store: ○ Use immediately to frost cakes, cupcakes, or cookies. ○ If not using right away, store in the refrigerator for up to 5 days. Bring to room temperature and re-whip before using.
Parc Detroit debuts new menus
Parc Detroit is rolling out new menus for lunch, dinner and brunch. Chef Jordan Hoffman demonstrates how to prepare their Scampi Nero. Parc Detroit is located at 800 Woodward Avenue in Detroit. For more visit, parcdetroit.com.
Chef Bugattii makes special sauce for shrimp & grits brunch menu
Cajun Southern Style Sauce Ingredients: Heavy cream Fish seasoning or blackened seasoning Mix and stir in heated pot. Pour over grits or dish of choice.
Kroger helps kick off Jay Tower's annual cereal drive
Donations can be dropped off at Kroger stores in Southgate and Royal Oak.
Recipe: Elwin grilled zucchini soup
Enjoy the warmer season with a perfect summertime recipe from Elwin & Company in Berkley.
Baking with the Brownie Dr.
Chanille Carswell, the owner of Brownie Dr., demonstrates how to make chocolate chip brownies. The Brownie Dr. is located on Coolidge Highway in Berkley. For more visit, browniedr.com.
Lillie Bell's opens new location in Redford Township
Steak Bites 2 pounds of steak Tablespoons seasoning salt Teaspoon granulated garlic Pinch of black pepper 1 tablespoon smoked paprika 2 tablespoons butter 1/2 cup of water. Mix all steak, seasoning together. Cover and refrigerate overnight. Add steak to a pan with butter and water. Cook on low until desired doneness is achieved. *Add sautéed onions and mushrooms for additional flavor.
Recipe: Saroki's garlic knots
You can now make Saroki's garlic knots at home.
Saroki's Crispy Chicken & Pizza shows us how to make garlic knots
Since 2012, Saroki's Chicken & Pizza has been serving quick meals at mega-stations across metro Detroit. On May 15, they will celebrate the grand re-opening of the Warren location. Peter Alanouf, Saroki's Vice President of Operations, showed us how to make garlic knots.
'A Night in Italy' recipe: Abbruzzese sauce
Chef Mauro Querio and Chef Alex Lozovoj are coming together for “A Night in Italy” to benefit the Anton Art Center.
Anton Art Center: A Night in Italy
A night to support the art, artists and programs at the Anton Art Center. Chef Mauro Querio cooks up some Norcina. A Night in Italy will feature multi-course authentic Italian cuisine as well ass art and music. Tickets are $55 a person and are available by calling 586-228-3030. You can also learn more about the Anton Art Center at theartcenter.org
Villa Penna Mother's Day Brunch
Villa Penna is offering a Mother's Day brunch at their main location this weekend. Reservations must be made by May 8th by calling 586-566-9900 and get more information at pennasbanquet.com.
Alchemi in Royal Oak Offering Special Mother's Day Brunch
Alchemi in Royal Oak is cooking up something special for Mother's this weekend.
Recipe: Prince Valley Mexican rice
Planning to make a meal at home for Cinco de Mayo? Check out this recipe from Prince Valley Market.