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Feast your eyes, wet your pants.
Sunday morning's market fresh breakfast. THIS is real eating. Detroit's Eastern Market for this great plate: Beer bread from Avalon Breads, Blackberry Ginger Jam from Slow Jams, Eggs from Holtz Farm, Raw Milk and Maple Bacon from Oliver Farms. For those in other parts of the world - while you may not have direct access to the amazing foods being created in Michigan, it's still worth your while to seek out your local farmers markets and artisanal producers and vendors to bring the very best to your table. Here are some web resources that can help: Local Harvest market locator USDA Farm Market Search And cool apps for Android and iphone such as: Locavore Farmers Market Finder With spring coming early, it's going to be a fantastic season! Get out there and buy real food from real people and we'll show you great ways to prepare it here at The Rogue Estate. Got a favorite Farm / food website or app? Share it with us in the comments. -///
[Rogue Estate Chef's Nights are a weekly dinner club for Rogue Estate residents and guests to get together to prepare and enjoy new menus, share, learn, teach and be inspired. Each week is hosted and led by a different person, giving everyone an opportunity to sharpen their knives and their skills.] This week Ian and Jack led us down to New Orleans to celebrate Mardi Gras via Jack's kitchen. Everyone cooked their asses off using some great ingredients and the meal was absolutely tremendous from spicy start to sweet finish. Ian and Jack's Mardi Gras Menu: Apps: Fridge pickled okra: pickled raw to keep that awesome okra snap with a bit of heat from red peppers. - Ian Blue Points Oysters on the half shell with a smoked chili flake mignonette. - Jack Main: Creole Mustard Slaw: Cabbage, Bell Peppers, Onions, Celery and Herbs in a Mustard, Mayo & spices dressing - Bob Snow Crab Claws: steam-poached and served with mustard, caper, mayo, hot sauce and oknomiyaki Remoulade. - Jack & Ian Shrimp & Duck Etouffee: Butter Roux, Trinity (Celery, Bell Pepper, Onion), Shrimp & Duck Confit in Shrimp Stock. - Ian Red beans & Rice: Red Beans, Tasso Ham & Chaurice over Popcorn Rice - Ian Dessert: Creamy Pralines, Roasted Pecans candied in cream, butter, brown sugar and palm sugar. - Bob Beignets, deep fried then dusted with powdered sugar, cinnamon and sugar and the killer: 5 spice powder & sugar. - Jason & Megan Cocktails & Pairings: Sazerac, A New Orleans staple of Rye Whiskey, Bitters, Pernod (in place of Herbsaint) and Lemon Zest. - Bob Brandy Milk Punch, a sweeter drink of Milk, Brandy, Simple Syrup and Nutmeg. - Bob A selection of Abita beers, including Pale Ale, Lager & Stout. - Jack
Recipes from this Chef's Night to be posted soon. Want more Food Porn photos from this and other Rogue Estate Chef's Nights? Hit us up on Facebook!
1,200 pounds of pork spare ribs later and the results are in: The BBQ team "The Pork Kings" comprised of Rogue Estate and Hungry Dudes crews pulled in the "Rookie Team of the Year" trophy from a field of five first year teams and came in a close second to Grand Champions. (The major upset we were smoking for.) Six hours of cherry smoke, slow and low in the maw of R.E.'s BEAST mobile smoker and R.E.'s "Smolder Sauce" made for some amazing ribs and all eight teams served a crowd of over 800 people and raised lots of money for charity behind Dino's Lounge in Ferndale.
If you're in the Detroit area, Join us for the 5th annual BBQ Rib Burn Out behind Dino's Lounge in Ferndale! Rogue Estate and The Hungry Dudes have teamed up to put the delicious smack down on the competition for this charity event. This year's charities are: The Ferndale Youth Assistance & Michigan Aids Coalition Full details can be found on Dino's site here and Facebook, here. Rockin' Blues BBQ Rib Burn Out! HEATED PARTY TENT in the parking lot behind Dino's Lounge! WRIF will be there with "Rock Girl" Sarah! Ferndale Eduation Foundation will be raffling of a new Ford Focus! Tickets $10. Noon - 7pm, then move the party inside Dino's! Tickets go on sale next week! Get yours before the party to be sure you get in! 4,000 heated sf with tables & chairs & lots of Bud & Bud Light (16oz $4), Buffalo Trace Bourbon & Cokes ($4) and RIBS! You get to sample ribs from each team & cast your vote for The People's Choice Awards - 8 teams competing* (that's 16 ribs!) 5th Annual BBQ Rib Burn Out - Noon-4pm Celebrity Judges & People's Choice voting until 5! Winners announced at 5pm Entertainment: Tent Noon-3pm - The Chris Brantley Band (Mitch Ryder's guitarist) 3:30-7pm ADJ (acoustic covers from Johnny Cash and Cee Lo Green) Dino's - The Reefermen with James Whalin takes the Dino's stage @ 9pm
When I was a child, any kind of winter squash was my enemy. My mother was fond of acorn squash, roasted in the oven until soft, and pureed with brown sugar and margarine (ugh). To me the uniform texture, midway between watery and gummy, held no appeal. And I associated the sweetness of squash with the gagging texture, which may be partly why I've always been a fan of savory foods over sweet ones. My mind was set until a Thanksgiving at my grandmother's house, where she served a squash dish that included onions and a breadcrumb topping. It made a difference - both the savoriness and the sweetness from only the natural sugars in the fruit. Moreover, there was a textural contrast that I loved. Now, I like almost all winter squash. But when I prepare it, I like to marry differences in texture, PLUS invite the right balance between sweet and savory. Today I dreamed up a dish I call "Squash Three-way", a naughty name you would never find on an insipid jar of over-processed baby food. Essentially it's a two layer dish with a favorite simple topping - roasted pepitas, which are the hulled seeds of certain varieties of pumpkins or squash. The first layer is a basic savory latke, replacing the potato with shredded winter squash. The second is a sweetened mash of winter squash, upon which rests the slightly crunchy pepitas. Squash Three-way Recipe for 3 servings (scale up as necessary, swingers!) For the mash: 1 small to medium French variety winter squash (Sucrine Du Berry, Rouge D'Etampes, or Baby Golden Hubbard) 1/2 cup chicken stock (optional) 4-5 Tbsp butter Pumpkin pie spice (nutmeg, cinnamon, clove, allspice blend) 2-3 Tbsp brown sugar For the latkes: 1 medium (7-inch) Delicata squash 1 large shallot 1 extra large chicken egg, beaten 1 tsp baking powder 3-4 Tbsp All Purpose flour Salt & Pepper to taste Ground dried sage to taste Ground dried oregano to taste 2 Tbsp corn or canola oil for frying For the topping: Handfuls of roasted, salted pepitas (available in Mexican or health food stores, and many Trader Joe's) Prepare mash: Preheat oven to 350°. Halve French squash lengthwise and scoop out seeds. Roast cut side down in a pan with 1/2 cup stock or water for an hour or until soft (while roasting, prepare latkes as below). Let cool. Scoop pulp into bowl, discard skins. Add butter and spice. Mash with a fork to a smooth consistency. Keep warm. Prepare latkes: Halve Delicata squash lengthwise and scoop out seeds. Peel skin from flesh. Grate raw flesh with a box grater (better yet, one of these: http://www.germandeli.com/bohachgr.html). Thinly slice shallot and mix with grated squash. Add baking powder, flour, salt, pepper, herbs, and mix well. Add beaten egg and stir thoroughly. Heat oil over medium heat until hot. Drop mixture in 1/3-1/2 cupfuls into hot oil, pressing down slightly. Fry 2-3 minutes on each side until golden brown. Drain and blot, keep warm. Assemble by topping latke with mash, and sprinkle pepitas on top. Enjoy, but be careful any photos don't find their way onto the Internet!