Birmingham Restaurant Week: Fleming's Prime Steakhouse & Wine Bar

BIRMINGHAM, Mich (WJBK) - Birmingham's favorite dining event is back this year for two weeks. Affordable, gourmet meals will be offered at the seventh annual Birmingham Restaurant Week From Jan. 30 through Feb. 10.

Chef Christopher Gadulka from Fleming's Prime Steakhouse & Wine Bar stopped by the Fox 2 cooking school Monday morning to share a few tricks of the trade.

Click on the video player to watch the full segment, and check out the recipes below. You can also find the full list of participating restaurants, as well as links to see what they're serving for restaurant week.

Chocolate Almond Truffles
Serves 25
Ingredients
10 oz. (wt). Heavy cream
1 1/4 lbs. Chocolate, semi-sweet
1 tsp. Almond extract
2 tsp. Cocoa powder
1 oz. (wt.) White chocolate shavings

Method:
1. In a sauce pot set on medium high, add cream and bring to a slow boil.
2. Place grated chocolate and almond extract in a mixing bowl. Pour hot cream over chocolate and blend with a wire whip until smooth. Place into a pan and cool down.
3. Using a # 50 scoop, portion out the truffles onto a butcher paper lined sheet pan. Place back into the cooler to firm up.
4. Once firm, roll into a ball then lightly toss half in the cocoa powder and half in white chocolate shredded with a 3/16" grater blade. Set on a sheet pan lined with butcher paper.
5. Place in the cooler for service.

BBQ Salmon with Braised Mushrooms

Braised Mushrooms - Ingredients
6 oz. Portobello Mushrooms ¼" slices
6oz. Shiitake Mushrooms ¼" slices
¼ lb. Button Mushrooms ¼" slices
3 oz. Butter, lightly salted
2 tsp. Minced Garlic
1 tsp. Garlic Pepper Spice
1 oz. Red Pepper 1/4" x 3" julienne
2 Tbsp. Balsamic Vinegar
1 Tbsp. Soy Sauce
3 Tbsp. Black Pepper, fine grind
2 oz. Jicama 1/8" x 3" julienne
1 oz. Green Onions 1/2" x 1/4" wide bias

Preparation Instructions for Braised Mushrooms

Begin by removing the stems from portobello's, and then remove the ribs with a spoon. Slice the mushroom into 1/4" wide slices, place in a mixing bowl. Cut the stems off the Shiitakes and cut into 1/4" wide slices. Add to the mixing bowl. Cut the button mushrooms into 1/4" thick slices, add to the mixing bowl and toss all mushrooms well.

In a large sauté pan, melt the butter on medium high heat. Then add the 3 mushrooms, minced garlic, garlic pepper spice then sauté until brown- about 8-10 minutes.

Cut the red pepper into 1/4" wide x 3" long julienne and add to sauté for 1 minute. Drain the mushrooms and peppers in a colander and cool at room temperature for 10 minutes.

Combine the Balsamic vinegar, soy sauce, olive oil and black pepper in a large mixing bowl then toss in the mushrooms and blend. Cut the jicama into 1/8" wide x 3" long julienne and add to the mushrooms with the green onions cut 1/4" wide x 1/2" long.

BBQ Glaze - Ingredients

2 oz. Butter, lightly salted
2 oz. Brown Sugar
1/4 cup Apple Cider Vinegar
2 tsp Tomato Paste
1 1/2 oz. Corn Syrup
1 Tbsp. Soy Sauce
2 tsp Chipotle Pepper Puree
2 tsp. Honey

Directions for BBQ Glaze

Melt butter in a sauce pot set on medium high heat. Add the sugar and cook for 1 minute. Add the vinegar and bring to a boil, then simmer for 2-3 minutes. Add the remaining ingredients and blend well for 5 minutes. Place in a container.

BBQ Salmon with Braised Mushrooms

2-4 oz. Salmon
Pinch Kosher salt
Pinch Black pepper
1 Tbsp Olive Oil
1 oz. Pan Coating
3Tbsp. BBQ Glaze, room temperature (see recipe)
3 oz. Braised Mushrooms

Directions for BBQ Salmon with Braised Mushrooms

Cut the salmon on a bias then season both sides with salt & pepper. Place the pomace oil on top of the broiler and sear the top of the salmon for 1 ½ - 2 minutes.

Place the salmon on a metal pan sprayed with pan coating and spread 1 Tbsp. of cold BBQ glaze over the entire top of each piece of salmon then bake in a 400° double convection oven set on high fan for 4-5 minutes.

Place the mushrooms on the salmon plate and cook both for 1 - 2 minutes in the 400° double convection oven set on high fan. Place the salmon under the broiler to glaze 30 seconds.

Place the mushrooms in the center of a large warm oval plate. Overlap the 2 pieces of salmon on top of the mushrooms. Drizzle 1 Tbsp. of BBQ glaze on the plate around the salmon.

The following restaurants will showcase their finest menus during the event:

220 Restaurant - 220 Merrill Street, 248-645-2150, www.220restaurant.com