Jeremy Restaurant & Bar Closing May 3, 2014 - FOX 10 News | fox10phoenix.com

Jeremy Restaurant & Bar Closing May 3, 2014

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    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...
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(WJBK) - After more than a decade in Keego Harbor, Jeremy Restaurant & Bar is closing. Chef and owner Jeremy Grandon plans to open a new casual dining restaurant in the same location location soon, but he is keeping the details hush for now. Fans of Jeremy have until May 3, 2014 to get their last taste.


Parm and Cheddar Tots

4   Idaho Potatoes, Washed and Scrubbed
¼c. Parmesan Cheese, Grated
¼c. Cheddar Cheese Grated
2T  Cornstarch
Salt and Pepper

Method
Dice Potatoes. Fry them at 350 degrees in a deep fryer until cooked through, about 4-5 minutes. Drain and cool potatoes. Place them into a food processor and pulse 3-4 times to create a coarse mash. Place the mash into a bowl and add the remaining ingredients and salt and pepper to taste. Form into tots. Fry tots at 350 degrees until golden brown and hot. Drain and toss hot tots with more parmesan, chives and salt and pepper.


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