The Lions return to Ford Field tonight for a big game against the Pittsburgh Steelers on Sunday Night Football.
Though many of the fans were still sleeping, Fox2's Ryan ERmanni joined Chef Bobby Nahra, of the Lakeland Banquets & Event Centre, at Eastern Market early Sunday morning to kickoff the tailgate celebration.
Watch the videos above and follow the recipes here before tonight's kickoff.
Chef Bobby's BBQ Baked Michigan Apples
· 6 apples, Michigan, such as Fuji or golden delicious (about 2 1/2 pounds)
· 1/2 cup raisins or currants
· Big handful of walnuts (about 1/2 cup or (reserve a small scoop for extra topping), chopped
· 2 tablespoons maple syrup, preferably grade A
· 2 teaspoons ground cinnamon
· 1 teaspoon vanilla extract or powder
· 1/2 teaspoon fresh ginger root, grated
· Pinch of sea salt
· 2 teaspoons coconut oil
· 1 teaspoon brown sugar
· 1/2 cup water
· 1 tablespoon Butter optional
For the coconut cream
· 3/4 cup plain coconut milk yogurt
· 1/2 to 3/4 teaspoon grated fresh ginger root
· 1 to 2 teaspoons maple syrup, preferably grade A
· 1. Crank your BBQ on 375°F
· 2. With an apple corer, take out a large portion of the apple core from each apple by carving a hole from the top of the apple to nearly the bottom, taking care to not puncture the apple all the way through.
· 3. In a small bowl, toss the raisins, walnuts, maple, cinnamon, vanilla, ginger, and sea salt together.
· 4. Place the cored apples in a baking pan and fill each apple with the stuffing mixture.. Top each apple with about 1/4 teaspoon coconut oil of Butter.
· 5. Add a few splashes of water on top of the stuffed apples and place them in the BBQ on indirect heat. Keep adding a splash of water to each apple every 10 minutes as it bakes-this keeps them moist, I like to use a spray bottle. Cook the apples until they're soft and the skin is golden brown, about 45 minutes.
· Make the coconut cream
· 6. While the apples are baking, in a medium bowl, stir together the yogurt, ginger, and maple syrup.
· Serve the baked apples
· 7. Remove the baked apples from the oven and let cool for 10 minutes. Top the apples with a sprinkling of extra nuts and serve each apple warm with a drizzle of the ginger-coconut cream. I love this dish with Coconut ice cream or a simple French vanilla.
Chef Bobby's Creamy Grits with Andoullie and Spicy Shrimp
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 pounds large preferably head-on, 21 to 25 count shrimp, peeled and deveined (shells reserved)
- 1 tablespoon paprika
- 1 1/2 teaspoons salt
- 1/4 teaspoon cayenne
- 6 ounces andouille or other smoked sausage, cut into small dice (about 1 cup)
- 1 cup onion, cut into small dice
- 1 tablespoon minced garlic
- 2 tablespoons minced shallots
- 1 tablespoon minced scallions (white and green parts)
- 2 cups chopped vine-ripened tomatoes
- 1 cup shrimp stock, homemade chicken stock, canned chicken broth, or vegetable stock
- 1/3 cup sour cream
- 2 tablespoons minced scallion greens
- Chopped parsley for garnish
- Creamy Stone Ground Grits
- Optional Garnish with Butternut squash puree'
1. In a large sauté pan over medium-high heat, warm the olive oil. Add 1 tablespoon of the butter to the pan.
2. While the butter melts, season the shrimp with the paprika, salt, and cayenne. Add the shrimp to the skillet and sear for 1 1/2 minutes per side, then transfer to a plate.
3. Add the remaining 1 tablespoon of the butter to the pan and let it melt. Add the andouille and cook, stirring often, until much of the fat has rendered and the andouille is crisp, about 3 minutes. Add the onion to the pan and sauté, stirring often, for 2 minutes. Add the garlic, shallots, and scallions and cook for 1 minute. Add the tomatoes, cook for 1 minute, then raise the heat to high and add the shrimp stock. Simmer, stirring occasionally, until most of the liquid has evaporated, about 5 minutes. Add the sour cream to the pan and stir to combine. Return the shrimp to the pan, gently folding them into the liquid, and heat just until the shrimp are cooked through, about 3 minutes.
4. Spoon the shrimp and sauce over the Creamy Stone Ground Grits and sprinkle with the green portion of the scallions and the parsley. Serve the shrimp and grits hot.
Game day Feast Chef Bobby's Horse Radish Encrusted Tenderloin
- One 3 1/2 pound beef tenderloin, trimmed
- Or 4 lbs Pork Tenderloin Trimmed
- 2 tablespoons olive oil
- 1/4 cup Dijon mustard or Course ground Mustard
- 1/2 pound fresh horseradish, peeled and grated (about 1 1/2 cups)
- 1 1/2 teaspoons finely ground black pepper
- 2 tablespoons chopped garlic
- 1 tablespoon coarse salt
- Worcestershire sauce
Port Wine Reduction
- 2 sprigs of fresh rosemary
- 1 bay leaf
- ½ cup diced onion
- ½ cup diced carrots
- 1 teaspoon unsalted butter
· Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Continue to boil until thickened and reduced to about 1/2 cup, about 30 minutes. Strain through a fine mesh sieve into a non reactive bowl and finish with a teaspoon of unsalted butter.
Carefully whisk butter into port reduction.
1. Preheat the oven to 400 degrees F.
2. Rub the tenderloin with the oil, salt and pepper . Heat a saute' pan large enough to hold the tenderloin over high heat until the pan is very hot, about 2 minutes. Sear the meat until evenly browned on all sides, about 2 minutes per side. Remove from the heat.
3. Line a shallow baking pan fitted with a wire rack with aluminum foil. Place the tenderloin on the rack. Rub the top and sides of the meat with the mustard.
4. Combine the horseradish, black pepper, garlic, and salt in a small mixing bowl. Using your hands, press the horseradish mixture over the mustard on the top and sides of the tenderloin. You may have to roll the tenderloin several times to make it all stick. Set it on the prepared rack.
5. Roast the tenderloin for about 30 minutes for rare (120 to 125 degrees F "Beef Only "on an instant meat thermometer) and about 35 minutes for medium-rare (130 to 140 degrees F " BEEF ONLY" on an instant meat thermometer). PORK SHOULD BE 145 Degrees
6. Remove from the oven and rest for 15 minutes before slicing.
7. Drizzle the beef with the Worcestershire sauce and Port Wine reduction.
8. Serve with roasted sweet potato and shredded brussel sprouts.