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Detroit Beer Company

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  • Recipe CollectionMore>>

  • TAQO Detroit's Fajitas and Guacamole

    TAQO Detroit's Fajitas and Guacamole

    Wednesday, July 23 2014 12:08 PM EDT2014-07-23 16:08:32 GMT

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

    Get the recipes for Fajitas and Guacamole courtesy of TAQO Detroit.

  • Sunday Brunch with Joe Muer Seafood

    Sunday Brunch with Joe Muer Seafood

    Wednesday, July 23 2014 10:58 AM EDT2014-07-23 14:58:13 GMT
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
    Joe Muer Seafood stops by the Fox 2 kitchen to prepare something off their new Brunch Menu. Shrimp Grits with Andouille Sausage and Poached Eggs Ingredients: Two Shrimp, uncooked and deveined Andouille sausage, sliced Cajun seasoning Two eggs, poached Swiss chard or any other leafy green vegetable Etoufee Sauce (see recipe) Creamy Grits (see recipe) 1. Take two shrimp and rub them in Cajun seasoning and oil. Drop...
  • Radish recipes

    Radish recipes

    Tuesday, July 22 2014 9:35 AM EDT2014-07-22 13:35:02 GMT
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
    Get the recipes for roasted radishes and radish and ginger salad courtesy of Custom Food Services and Consulting.
(WJBK) -
Brig and Steak
From Chef Reggie at The Detroit Beer Co.
 
 
5oz tenderloin tail cut
1 piece of bacon
1 green bell pepper
1 red bell pepper
 1 small yellow onion
Montreal steak seasoning
 
Procedure: Tuck tail tip into fat end of steak, making a medallion. Wrap tip with bacon. Clean and cut peppers and onions into 1 inch, crudely cut pieces. Skewer vegetables and steak on a saturated bamboo skewer, ensuring the steak is the centerpiece. Season with Montreal steak seasoning and grill to your liking.
 
Demi Glaze
 
 1 quart beef stock
 1 yellow onion julienne
1/2 pound bacon cooked and diced
 1/2 cup sugar
1/2 cup white vinegar
1 cup cold water
3/4 cup corn starch
 
Directions: Mix corn starch and water into a slurry. Keep slurry separate for now. Mix all other ingredients and bring to a boil. Once boiling, reduce heat to a simmer and let simmer for 10 minutes. Strain the mixture and return it to heat, bringing the liquid back to a boil. Thicken the mixture with the corn starch slurry until it sticks to a metal spoon.
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