Wines of Croatia

For all you fellow Croats and wine lovers out there, Croatian wines have been making a splash over the past few years, winning fifty-three awards at the Decanter World Wine Awards 2010. Check out their official website:

http://www.WinesofCroatia.com/

A list of the winners:

http://www.croatia.org/crown/articles/9989/1/Fifty-three-Croatian-wines-awarded-at-the-Decanter-World-Wine-Awards-2010.html

"The Pit: Whole Hog. Pit Cooked."

Ed Mitchell? Check.

Top flight barbecue? A given.

If your ever in Raleigh, North Carolina I highly suggest you make your way over to Ed Mitchell's "The Pit," on West Davie Street. The famous barbecue spot bypassed all of my expectations, introducing my taste buds to the true definition of southern barbecue.

Pork Kabobs with Grilled Vegetables

There isn't anything better then grilling with a group of friends. These pork kabobs with grilled vegetables are quick, easy, and delicious. Combine with your favorite flavor of Rice-A-Roni and you've got yourself a perfect summertime meal.

INGREDIENTS:

• Pork Tips (amount varies on preference)
• 2 Red Onion
• 2 Bell Peppers (any color will do)
• Olive Oil
• Salt, to taste
• Pepper, to taste
• Wooden Skewers
• Box of Rice-A-Roni

DIRECTIONS:

1. Start grill. You want the grill to be hot enough the blister the vegetables, but not burn.
2. Season the pork tips with a simple dash of salt and pepper. You can marinate the pork in your favorite marinade if you prefer.
3. Put the vegetables and pork tips on separate skewers and set aside until grill is hot.
4. Start the Rice-A-Roni. Follow the directions on the box.
5. Once grill is hot, put the pork tips on. Wait a couple minutes to put the vegetables on, they won't take as long to cook.
6. Grill pork tips and vegetables to your liking.
7. Take off the grill and plate with Rice-A-Roni.
8. Enjoy!

Tyler Florence Mill Valley

I recently returned home from California; where I helped my brother move from Los Angeles to San Francisco. As soon as we arrived in San Fran we began exploring the area for restaurants, parks, bars, sight seeing spots, etc.

As we drove over the Golden Gate Bridge, beyond Sausalito, we arrived in a little town called Mill Valley. The friendly people, beautiful views, and phenomenal food made this town one of my favorite stops on our trip.

In downtown Mill Valley, Tyler Florence opened a

kitchenware store called "Tyler Florence Mill Valley." The store was filled with cookware, electronics, Tyler's homemade sauces and rubs, and a huge bookstore filled with cookbooks.

For anyone is who is in the area I highly suggest checking out "Tyler Florence Mill Valley" cooking store.

A Burrito Minus the Wrap

Two of my best friends, Joey Prepolec and Lloyd Praedel, and I began our day at my grandma's Croatian Picnic at her "Croatian-Catholic" Church called St. Lucy. The church holds them once a year where Croatians gather to enjoy traditional Croatian food, music, and drinks.

After spending the whole day at St. Lucy's we headed back to my place to lay by the pool and enjoy the rest of the day. As time flew by dinner time came by and we all grew an appetite. I decided to head to the grocery store to see what I could find.

I had the idea to make a stuffed chicken breast but when I got home with the ingredients to make the recipe I decided to head into another direction. Instead of stuffing the smoked mozzarella and red peppers inside the chicken, I added a few more ingredients are created a cheese sauce to throw over the top.


INGREDIENTS:

• 4 Chicken Breasts
• 1 head of Garlic, cloves separated
• 1 small bunch fresh Rosemary Sprigs
• Olive Oil, (I used Basil Olive Oil)
• 2 ounces of Smoked Mozzarella Cheese, cut into small cubes
• 2 large dollops of Ricotta Cheese
• 1 Red Bell Pepper
• 4 Jalapenos
• Salt, to taste
• Pepper, to taste

DIRECTIONS:

1. Heat oven to 375 degrees and start grill.
2. Combine garlic cloves and 2 rosemary sprigs in a sauce pan, cover with oil.
3. Bake until garlic cloves are tender and golden (about 30 miuntes).
4. Meanwhile, dice up red bell pepper and jalapenos and cut mozzarella cheese into cubes.
5. Put pepper and jalapeno into a pan and drizzle with olive, salt, and pepper. Set on grill.
6. Season chicken breasts with olive oil, and salt and pepper (both sides). Set on grill.
7. Once you flip the chicken for the first time put the mozarella and dollops of ricotta into pepper and jalapeno mizture (stir together until well combined).
8. After garlic, rosemary, and oil are infused pour liquid into "queso" (strain out garlic). Mix together.
9. Once chicken is cooked on both sides and queso is melted take off grill and let cool down.
   

Mojito's with Mr. Fenton

It was my sister's graduation party on Saturday where friends and family gathered to celebrate. One of my jobs for the party was to make a mixed drink, among others, and I choose to make mojitos.

Mojitos are a great summer time drink and goes great with just about everything. One of my best friends father, Randal Fenton, and I enjoyed the mojitos throughout party as we caught up on everything going on in our lives. I've known Mr. Fenton since I was 5 and consider him a second father so it is always great to catch up with him.

My parents hired a reggae band and the music and this summertime drink created a perfect match for a perfect night.

INGREDIENTS:

• Bundle of Mint Leaves
• 4 Lemons, juiced
• 4 Limes, juiced
• 1 cup of Sugar
• 1 fifth of Bacardi White Rum (or your favorite rum)
• 1 ounce of Club Soda
• Lots of ice

INSTRUCTIONS:

1. Combine mint leaves, sugar, juiced lemons and limes, and stir until thoroughly mixed.
2. Add rum club soda and continue to mix until well blended.
3. Add ice and give the mixture another stir.

Bacon Wrapped Hotdogs with Peppers, Onions, and BBQ Sauce

This is the ultimate recipe to grill on a summer day. A true American meal given an injection of flavor. A hot dog, on a grilled bun, drenched in homemade barbecue sauce, and topped with grilled onions and peppers.

Hot dogs are very versatile where any collection of ingredients can produce a wonderful meal. On the hot dog episode of "Throwdown with Bobby Flay," his competition was Nick Suarez from Brooklyn, New York. He made an award-winning hot dog (2009 Great Hot Dog Cookoff) topped with macaroni and cheese.

This isn't an award-winning hot dog but I promise it will have your tastebuds asking for more.


INGREDIENTS: Hot Dogs

Amounts will vary based on how many hot dogs you decide to make. But I will base my numbers off 2 hot dogs.

• 2 Hot Dogs
• 2 Hot Dog Buns
• Olive Oil (to spread on both sides of buns)

INGREDIENTS: Peppers and Onions

I like to add a little spice to my peppers and onions. If you are sensitive to spicy food then leave out the chili powder. You can also substitute any of the peppers with ones you prefer.

• 1 large Yellow Onion, diced
• 3 Cloves of Garlic, smashed
• 1 Red Bell Pepper, diced
• 1 Yellow Bell Pepper, diced
• 1 Orange Bell Pepper, diced
• Salt-to taste
• Pepper- to taste
• Chili Pepper- to taste

INGREDIENTS: Barbecue Sauce

• 1, 8-ounce can Tomato Sauce
• 1, 6-ounce can Tomato Paste
• 1/4 cup Onion, minced
• 1 tablespoons Brown Sugar
• 2 tablespoons Vinegar
• 2 tablespoons Olive Oil
• 3 Cloves of Garlic, crushed (use your knife blade to crush into a paste)
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dry Mustard
• 1 teaspoon Cayenne
• Ground Pepper- to taste

INSTRUCTIONS:

1. Put hot dogs on heated grill and allow to cook.
2. Depending on how you like you hot dogs prepared check every few mintues.
3. Once hot dogs are close to being cooked, put olive oil on both sides of buns and grill until crispy.

INSTRUCTIONS: Barbecue Sauce

1. Cook minced onion and garlic in olive oil until onions turn opaque.
2. Add remaining ingredients, mix thoroughly and allow to simmer for 20 minutes.
3. Makes about 1 1/2 cups of barbecue sauce.

INSTRUCTIONS: Pepper and Onions

1. Dice peppers and onions and put in heated pan.
2. Add remaining ingredients and allow to cook until peppers and onions soften.
3. Remove peppers and onions from pan and put on top of cooked hot dogs and then drizzle barbecue sauce over the top.

Motor City Munchies Now on Facebook

You can now follow Motor City Munchies on Facebook where all the features of the website will be found in a condensed version on Facebook. Become a friend and you can share your thoughts and ideas will the Facebook world.

Lunch Cruise on the Detroit River

This Friday the Detroit Princess Riverboat, a five story dinner boat, will be cruising the Detroit River serving lunch from 11:30 to 2:00 PM. The lunch menu features an exquisite buffet of roasted turkey, vegetarian lasagna, mashed potatoes and gravy, sweet potato casserole, cornbread stuffing, hot vegetables, salad bar, homemade desserts, and a cash bar.

When: Friday, June 18
11:30 AM - 2:00 PM

Where: Detroit Princess Riverboat
Detroit, MI

Price: $39.95 (adults)
$35.95 (seniors)
$25.00 (children)

Phone: (877) 338-2628

"A Taste of Detroit"

People often refer to the old adage "if it's not broken don't fix it." This motto has become the unofficial motto of the American Coney Island in Detroit, Michigan. Dating back to the landmark's inception in 1917, American Coney Island has stayed true to their roots.

"Our product and service hasn't changed since my grandfather, Gust, opened American 93 years ago," said owner Grace Keros. "From when my father, Charles "Chuck" Keros, took over and eventually passed the business to me, we haven't needed to change anything."

From day one, American has been praised for producing the best "Coney Island" in the country, a hot dog covered with chili, topped with yellow onions and drizzled with yellow mustard. The Food Network named American "The Best Coney Island in America," after a panel of judges determined American's award winning Coney was "par none." American's fame has stretched across the country appearing on television shows such as "The Today Show," HBO series "Hung," the Travel Channels "Man vs. Food," seven motion pictures, and picked #22 on "101 Best Places to Eat in America" according to the Travel Channel.

"It's nice to see all the hard work pay off," Grace said, "but I don't need the Food Network to tell me I have the best Coney in America, because I already knew that."

Not only is it the best, but American is home to the original Coney Island. The debate between New Yorkers and American, has been heated over the past several decades over where the Coney was born. Not until recently has this debate died down. With all the fame and media attention American has been awarded, New Yorkers have begun to see who the original Coney Island truly is.

"New Yorkers are coming to terms with the fact that we are the home of the Coney," Grace stated. "They have hung their hat on the fact that they created the hot dog, but not the Coney Island."

While the American Coney Island and New York City bout was fierce, American's true rival is their next-door neighbor, Lafayette Coney Island. The storied rivalry began 70 years ago when founder of American, Gust Keros, brought his brother, William, over from Greece to learn the business. When the storefront next-door became available, William took advantage of the opportunity and opened Lafayette. Both restaurants have remained side-by-side for the past 70 years competing against one another as the countries best Coney Island.

The rivalry has forced every Detroiter to pledge an allegiance to one of the two restaurants. Both have their fans and accolades, but a consensus was needed to deem who was the best. This opportunity presented itself when the Travel Channels new hit show "Food Wars" selected the Coney Island landmarks to square off in a judged competition. The showdown took place this past March but will not be aired until season two of the show.

"This was one of the best experiences in all the years I've been here," Grace said. "Going up against Lafayette was tons of fun and I can't wait for the episode to air in the upcoming season."

The Travel Channel isn't the only show to feature American. On June 4th, Iron Chef Michael Symon, owner of Michael Symon's Roast in Detroit, recently hosted an episode of the Food Network program "Food Feud" in downtown Detroit. The long-time rivals went head-to-head to determine who the best was. After the judges sampled each Coney, they crowned American as the Food Feud champion.

American Coney Island's success has kept Michiganders dreaming of their next Coney. For those who live too far to satisfy their craving, can now have American's best shipped to their homes. Three years ago, American created "Ship-A-Kit" which contains twelve Dearborn Brand hot dogs, buns, onions, and American's famous chili. Local schools, churches, and non-profit organizations also use the kits to help with the budget cuts and reduced state funding as more and more programs are struggling to stay afloat. American ships year round and makes the process so easy, Lafayette fanatics will be calling for a taste.

"We ship Coney's across the nation to relocated Michiganders who can't make it American," Grace explained. "The kit is delivered to the front door of any family member or friend who wants a taste of Detroit."

American Coney Island reflects a city that once stood next to Chicago and New York as the countries best. National recognition, award winning food, and family tradition have allowed American to be Detroit's oldest family owned and operated business in Detroit. With the help of Grace Keros, American will continue to satisy every customer one Coney at a time.

American Coney Island

114 West Lafayette, Detroit, MI, 48226

(586) 219-0995

Open 24 Hours

Owner: Grace Keros