Brian Polcyn's Motor City Macdown Mac and Cheese - FOX 10 News | fox10phoenix.com

Brian Polcyn's Motor City Macdown Mac and Cheese

Posted: Updated:
  • FOX 10 Arizona Morning's Food & RecipesMore>>

  • Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    Recipes: Beef bourguignon; pecan pie & cream cheese ice cream

    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
    BEEF BOURGUIGNON RECIPE2lbs of grass fed braising beef cut into chunks (Beef Chuck)2 onions cut into quarters4 carrots, sliced roughly1 leek sliced into ½ pieces4oz bacon lardons5 red Lasoda potatoes (blanched in boiling water until fork tender- cool and cut into quarters)2oz of butter3 tablespoons oil1 tablespoon garlic1 tablespoon of tomato pastebouquet garni1 bottle of red wine10 cups of beef stock10oz of blue oyster mushrooms (Roasted with Olive Oil, Salt and Pepper to taste)Method:Heat b...
  • Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by 'The Hundred-Foot Journey'

    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
    Dishes Inspired by The Hundred-Foot Journey with Chef Jon-Paul Hutchins
  • 4th of July desserts using 4 ingredients

    4th of July desserts using 4 ingredients

    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.
    What better way to celebrate the 4th of July with cakes? Pastry chef Country Velador from Cowboy Ciao and Super Chunk Sweets Treats shows us how to create desserts made from the same four ingredients.

(WJBK) -- Get this recipe courtesy of chef Brian Polcyn from the Forest Grill. Polcyn won last year's Motown Macdown.

The event will take place this year on Wednesday, Dec. 5 at One Eyed Betty's in Ferndale. Tickets are on sale at www.justinvision.org.

This recipe serves 6 people.

Ingredients:
1 pound cooked orecchiette pasta
¼ C fine diced onion
1 bay leaf
2 T butter
2 T flour
1 ½ C milk    
½ C heavy cream
1 T Dijon
Salt and pepper to taste
4 oz. Grated gruyere
1 oz. Grated parmesan
1 C fine brioche bread crumbs
½ C cooked fine diced bacon

Method:
1. Heat milk and cream in a sauce pan set aside. Melt butter in a thick bottomed sauce pan and sauté the onions, dust with flour to make roux.  Stir in milk and cream, add bay, Dijon, bring to a boil and simmer for 30 minutes.

2. Whip in cheese into cream mixture, remove bay leaf, season with salt and pepper. Pour over cooked pasta making sure there is enough sauce to coat all the noodles, transfer to a baking dish and top with brioche crumbs and bacon, bake 350 until bubbly and browned on top.

Powered by WorldNow

KSAZ-TV & KUTP
511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | New Terms of Service What's new | Ad Choices