Detroit 75 Kitchen

Yum yum sauce pairs great with almost everything, and it’s super easy to make at home. 

Ingredients:
- Mayo
- Plain Yogurt
- Pineapple Juice
- Rice Vinegar or White Vinegar
- Butter
- Garlic Cloves
- Paprika
- Salt & Pepper

Start by adding 1 cup of mayo, 1/4 cup of yogurt, and a couple of garlic cloves to a bowl before sprinkling with salt & pepper. 

Melt some butter in a separate dish, add 1 tsp of paprika, and mix until well combined. 

Add a little rice vinegar and 2 tbsps of pineapple juice to your sauce base and finish with the butter-paprika mixture. Pour into a blender or food processor and blend until the sauce is nice and creamy. 

Use immediately, or refrigerate in an airtight container for up to 1 week. 

If you’re looking for an “everything” sauce, this is it. It’s perfect on proteins, vegetables, or even as a dipper for fries or onion rings. 

Seriously, give it a try. You’ll be glad you did. 

- Chef Mike

 

Here’s how to make this super easy and flavorful burrata gabagool sandwich. 

Ingredients:

- Ciabatta Bread
- Burrata
- Basturma
- Tomatoes
- Arugula
- Pesto
- Olive Oil
- Balsamic Glaze
- Salt & Pepper

Cut a loaf of fresh ciabatta in half lengthwise and pan-fry or toast the interior until it’s nice and crispy. 

Spread a layer of pesto on the bottom half and top with a generous amount of basturma and arugula. Drizzle a little good olive oil on the arugula. 

Make a shallow slice in the balls of burrata before spreading them over the arugula. Drizzle with a little more olive oil and some balsamic glaze.

Add slices of fresh tomato, a final drizzle of balsamic glaze, and a sprinkle of salt and pepper. 

If you’re craving a sandwich, this is what you need to be making. Believe me, you’re going to be hooked. 

- Chef Mike

 

Here’s how to make classic homemade lemonade with a twist. 

Ingredients:
- Lemons
- Sugar
- Water
- Vanilla Extract

Step 1: Create the Simple Syrup
Add 2 cups of water and 2 cups of sugar to a pot and whisk until the sugar is dissolved. 

Place the pot on the stove over medium heat before adding the zest of 2 lemons. Whisk to combine and bring to a simmer. 

Once simmering, remove from the heat and squeeze in the juice of both zested lemons. Add a touch of pure vanilla extract, whisk to combine, and set aside. 

Step 2: Create the Lemonade
Add 1 cup of water and 1/2 cup of the simple syrup to a blender. Cut 1-2 lemons into thick wedges and add them to the blender as well. 

Blend for 10-15 seconds, rest for 10-15 more seconds, and then blend again for 5 seconds. Pour the lemonade through a strainer and serve over ice.

There is nothing more refreshing on a hot summer day than a glass of homemade lemonade.

Trust me, you’re going to want to save this recipe for later. 

- Chef Mike

 

Here’s how you make these absolutely amazing fondant potatoes. 

Ingredients:
- Potatoes
- Salted Butter
- Whole Garlic Cloves
- Fresh Thyme
- Chicken Stock
- Neutral Oil (for frying)

Step 1: Prep the Potatoes
Peel the potatoes before cutting them into 1 1/2” thick pieces. 

Use a pastry cutter to cut them into perfectly round cylinders. 

Step 2: Brown the Potatoes
Add a little neutral oil to an oven-safe pan over medium heat. Add the potatoes and cook undisturbed until golden brown, then flip. Repeat on the other side. 

Once both sides are browned, add pads of salted butter, sprigs of fresh thyme, and garlic cloves to the pan. Use a spoon to baste the potatoes for a minute or so. 

Step 3: Bake the Potatoes
Once nicely basted, remove the pan from the heat and add enough chicken stock to submerge the potatoes halfway. 

Place in a 400º oven and bake for 15-20 minutes to finish cooking and become perfectly fork-tender. 

If you’re looking to impress someone with your cooking, this is the recipe you’ve got to try. 

Trust me, people are going to be begging you for the recipe. 

- Chef Mike

 

Here’s how to make easy & delicious chicken shawarma.

Ingredients:
- Chicken Breast
- Oil
- White Vinegar
- Coriander
- Seven Spice
- Cardamom
- Garlic Powder
- Salt & Pepper

Step 1: Season the Chicken
Add the chicken breasts to a bowl. Top with salt, pepper, coriander, seven spice, garlic powder, oil, and white vinegar. 

Mix well until the chicken is evenly coated with the seasoning. 

Step 2: Cook the Chicken
Preheat the air fryer to 350º. Place the chicken on a wire rack over a sheet pan and air-fry for about 18 minutes, or until cooked through. 

Slice the chicken into thin strips, against the grain. Serve with fresh rice, pickled veggies, and garlic sauce before digging in. 

This recipe is, for sure, going to be a favorite in your house. Save it, try it, and let me know what you think. 

- Chef Mike

 

Nobody is leaving my restaurant hungry. Nobody. 

I absolutely hate it when I go out to eat, spend my hard-earned money, and then end up leaving the restaurant still hungry. To me, that’s just unacceptable. 

Around here, we make meals for the working people of this city, which means serving portions that we can be proud of. When I hear that guests have enough leftovers for another meal, that’s music to my ears. 

In this economy, no one has the money or patience to waste on a meal that isn’t going to fill them up. People work hard, and they deserve to know that they can go to a restaurant and get a proper meal. 

So, if you’re looking for a fresh, homemade meal that’s actually going to fill you up, stop by and see us. We got you. 

- Chef Mike