Lobster Bisque Notes From Free Press Food Event
Susan Selasky reviews a food and wine event in Detroit noting Grey Ghost chef John Vermiglio’s lobster and corn bisque as the finale. She describes saffron use, stock prep steps, and her own lobster bisque method with stock made from roasted shells.
MENTIONED IN THIS ARTICLE
Free Press
Metro Detroit
Martha Stewart
Graham Ellet
Wright & Co
Parc
Eatoria
Grey Ghost
John Vermiglio
Vermiglio
Cameron
Detroit Free Press
Susan Selasky
IPE Lobster Bisque Makes About Eight Cups
A detailed lobster bisque recipe by Susan Selasky. Lobster tails are steamed then stock is built from shells, with white wine, saffron, tomato pastes, and creams. Finish by reheating lobster meat and serving with croutons.
MENTIONED IN THIS ARTICLE
Susan Selasky
Grilled flat iron steak with balsamic glaze and herb butter
Marinate flat iron steak in a garlic herb mix for 4 to 8 hours. Prepare a balsamic glaze from vinegar and beef broth, whisk in butter and flour, then reduce to coat the steak. Grill medium high, rest, then serve with glaze and optional herb butter.
Shrimp Burgers on Griddle with Jalapeno Tartar
Shrimp burgers formed on a hot griddle seal in a crusty exterior. The patties mix shrimp with garlic herbs breadcrumbs and egg white for binding. Process shrimp in a blender or knife chop and press into 1 inch patties cook until golden. Top with spiced jalapeno tartar and serve on brioche or romaine for weekday or holiday meals.
MENTIONED IN THIS ARTICLE
Lake Cabin
Holborn
Tips and Tricks for Softening or Using Brown Sugar
Practical advice on preventing hard brown sugar and quick fixes for softening clumps. Tips include airtight storage, a brown sugar bear, marshmallows, microwaving small amounts, and using bread or apple wedges in a bag. Also features a salted-butter cookie recipe with brown sugar and chocolate chunks.
MENTIONED IN THIS ARTICLE
Domino’s
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Spain
India
Stephanie Acho-Tartoni
Renee
Northville, Mich
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