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And here he is in detroit. well, guess what? that s a heroic thing. the headaches are less. you re appreciated here. no. no. this would be considered a foolhardy venture in the chef world. guess what? we like good food too. we re not space aliens. people often say thank you . we just moved back from chicago. we lived in chicago the last six years. we lived in l.a. six years. thank you, this is exactly what we wanted. what you ve done is counterintuitive. i mean, there is a sort of conventional career path for chefs. right. instead. .you decide. .to go to detroit. hell yeah. not just detroit, come back home. people think i m crazy for going back to detroit. then another tribute to classic detroit: potato-filled pierogi and kielbasa simmered in white wine, thyme and fennel seeds. finished with beurre fondue, and burnt butter pine nuts. followed by locally sourced lamb, ....
Like fried african plantain. raisin? that s very spanish. and he combines these with capers and herbs for the filling. thyme. on fire! yeah, of course. you can smell that alcohol mixed with the plantains. i mean, it makes the plantains explode. explode, yeah. as a tribute to tradition, luis smokes the filling for 12 to 16 hours. thank god he s got one ready. ....
Transform two favorite store-bought ingredients cheese ravioli and crispy fried onions into a rich and luscious skillet dinner with a crispy, savory top. ....
- known as the recado king, roberto s star of the menu tonight is his black recado. are we doing the spices here? - well, yes. we re gonna grind the spices here. - all right. - but actually, we re gonna burn the spices here. - ooh! - [laughs] we have onion, oregano, cumin, garlic, annatto seeds, the pepper. - uh-huh. roberto is making his recado negro from scratch. - so if you want to start. - yeah. what do i do? with me as his wingman. we put it in here? - yeah. - oh, my god! [laughter] - good. - i already i already messed up. ok. - put some cumin. just a little bit. - a little bit? - like a spoon. yeah, that s good. - what is this one called again? - annatto seeds. you can put more, more, more, more, more, more. - the spices are lightly toasted, but when it comes to the chili. it s burning! [laughs] we crank up the heat. - the more you burn the chili. - the less hot. - the less hot. now, you can start smelling. - yeah. oh, it s smoking. - [laughs] - wave it towards you. - [laughs] - ....
To just layer up all these herbs. - this is a great idea, an herb brush. [sniffs] oh, that smells so good. a brush made of parsley, rosemary, and thyme is also a neat way to apply the garlic purée. oh, that s gorgeous. - we re gonna do some mangoes, also grilled. - and salt! this is my idea of food heaven. truly, i d have this as my last meal on earth. - i m gonna bring some of the - bring the salt! - flor. - bring the salt. - [laughs] - fish on a beach. now, i feel like i m in mexico. i put my onions first. now, for the star ingredient. - this is the flor de sal, so - this is the flor de - yeah. - this is what we harvested. - you re just gonna put a little, tiny bit. so what s the secret in all of this? it s to season to perfection all the ingredients ....