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

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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

Pork Shoulder for Cuban Sandwiches

There has and always will be a debate as to how a traditional Cuban sandwich is prepared. One ingredient everyone can agree on is the Cuban bread, which sings to you when the outside is crispy enough (just flick it with your finger).

Lightly brushed with butter or olive oil, the bread has been the only ingredient not debated since the sandwich was first created. The fun starts within the crusty rolls, where tender pork, mustard, dill-pickles, glazed ham and Swiss cheese come together to create an amazing blend of ingredients.


INGREDIENTS:

• 1 pound boneless pork shoulder
• Salt and freshly ground black pepper
• 1 tablspoon ground cumin
• 1 tablespoon dried oregano
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, peeled and smashed
• 1/4 teaspoon red chilli powder
• 1 medium onion, sliced
• 1 cup organge juice
• 1 lime, juiced
• 1 cup chicken broth
• 2 bay leaves
• 1 long Cuban bread roll
• 3 tablespoons Dijon mustard
• 8 slices Swiss cheese
• 1 cup dill-pickles
• 8 slices deli ham

INSTRUCTIONS:

You can do this in a Dutch oven, but for convenience and time use a pressure cooker as follows:

1. Begin by braising the pork shoulder.
2. Tie the pork shoulder in 4 places with kitchen twine so it will hold its shape while being cooked.
3. Season the pork with salt, pepper, cumin, and oregano.
4. Set the base of the pressure cooker over low-medium heat and add a 2 count of olive oil.
5. Add garlic and chili powder as the oil heats up will become fragrant and infuse the oil.
6. Add the pork.
7. Add the onions around the pork and brown slightly before adding orange juice, lime juice, stock, and bay leaves. Secure the lid to the pressure cooker and cook for 20 to 25 minutes.
8. When done allow to cool in juices before removing twine and slicing.

INSTRUCTIONS: CUBAN SANDWICHES

1. To prepare Cuban sanwiches, split bread in half then layer the bread with mustard, ham, pickles, cheese, pork, then cheese again.
2. Season with salt and pepper.
3. To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil.
4. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights.
5. Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super crispy.

Detroit's Eastern Market

Every Saturday morning, Detroit plays host to one of the most authentic urban quests in the United States. As many as 40,000 people walk through the gates of Eastern Market to enjoy one of the most unique Saturday mornings one will have. The market and the surrounding area is comprised of a local food district with more than 250 independent retailers and merchants wholesaling food, plants, and seasonal groceries.

At the heart of Eastern Market is a six-block public market that has been feeding Detroit since 1891. Every Saturday it is transformed into a lively marketplace with hundreds of stalls and stands where everyone comes to enjoy the strong friendliness and top notch food products. People have a vast selection of fruits, vegetables, flowers, homemade jams and syrups, and locally produced meats.

There isn’t any other place that has the history, culture, and traditions like Eastern Market. The atmosphere of the farmer’s, bands, and shoppers separate Eastern Market from any other market around.

Eastern Market Contact Information
Office Hours: Mon-Sat 8a.m. - 4p.m.
Public Market Hours: Sat 5a.m. - 5p.m.

2934 Russell Street
Detroit, MI 48207

Phone: 313.833.9300
FAX: 313.833.9309

http://www.detroiteasternmarket.com/

Starwberry Crumble

Since strawberries are in season I thought it would be a good idea to post this recipe. This strawberry crumble has everything you want in a dessert: sweetness, a great crunch, and a smooth strawberry filling that melts in your mouth with each bite.


INGREDIENTS:

• 4 1/2 tablespoons unsalted butter, cut small pieces
• 1 carton fresh strawberries
• 3/4 cup slivered almonds
• 1/2 cup light brown brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 3/4 cup breadcrumbs

INSTRUCTIONS:

1. Preheat oven to 400 degress F.
2. Grease baking dish with 1/2 tablespoon butter, set aside.
3. Put almonds, sugar, cinnamon, and nutmeg in food procesor or blender and chop thoroughly.
4. Pour into medium size bowl and stir in bread crumbs.
5. Put strawberries and 1/2 cup of dry mixture in buttered baking dish and mix lightly.
6. Add remaining butter to remaining dry mixture and blend gently. Spread evenly over strawberries.
7. Put in oven and bake for about 20 minutes.
8. Remove crumble from overn and if desired place under preheated broiler to brown crust (about 3 minutes).
9. Allow to rest 5 to 10minutes before serving.

Buffalo Chicken Breast over White Rice

The chicken breast is one of the most versatile ingredients you will find. It can be prepared in a stir-fry, in a chicken sandwhich, fried in oil, roasted in the oven, anyway you can come up with.

For this chicken recipe I marinated the chicken breast in a buffalo sauce marinde, then roasted in the oven and served over white rice.


INGREDIENTS:

• 4 chicken breasts
• White rice (amount varies)
• 1 1/2 cup Frank's Red Hot Sauce
• 1 cup butter
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, diced
• 2 jalapeños, diced (no seeds)
• 1 tablespoon fresh cilantro

INSTRUCTIONS:

1. In a small saute pan melt butter with hot sauce. Mix together to form buffalo sauce.
2. Put buffalo sauce in refrigerator and let cool.
3. Combine 1 cup of COLD buffalo sauce, onions, garlic, jalapeños, and cilantro in large bowl. Let marinate for at least 30 minutes.
4. Save remaining buffalo sauce to drizzle over rice.
   

After chicken is finshed marinating, complete the following:

1. Preheat oven to 350 degrees F.
2. Prepare white rice as shown on packaging.
3. Heat the oil in a nonstick, oven-proof skillet over medium heat and sear the chicken on both sides until browned, about 3 to 4 minutes per side.
4. Put the chicken in the oven until it is cooked through, about 8 to 10 minutes.
5. Remove chicken from the oven and let cool.
6. Place white rice on plate and add chicken breast on top. Drizzle remaining buffalo sauce over the top.

Minestrone Soup

Minestrone is one of the cornerstones of Italian cusines, and is jsut about as common as pasta on Italian tables. A good minestrone soup will be a great appetizer to any Italian dish and can also be used as a delicious entre by itself.


INGREDIENTS:

• 2 pounds Italian sausage
• 1 tablespoon margarine/ butter
• 3 tablespoons flour
• 8 cups beef broth
• 28 ounces canned tomatoes
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/4 teaspoon garlic, minced
• 1 onion, diced
• 3 zucchini, diced
• 3 small yellow squash, diced
• 3 carrots, diced
• 1/2 cup tubbetini pasta

INSTRUCTIONS:

1. Brown the sausage in a soup pot.
2. Drain teh fat.
3. Melt the margarine/ butter in with the sausage.
4. Springkle with the flour; stir to mix.
5. Add the broth or bouillon, the tomatoes (slightly chopped), the onion, and the seasonings.
6. Simmer 45 minutes/
7. Toss in the remaining ingredients, and simmer about 30 minutes more.
8. This soup can be slowly simmered all day if you check to be sure there's enough liquid.