Chef Dustin Morrell, will come here to give his peace and mind on local #Michigan restaurants, Metropolitian City resturants, daily activities and delicious recipes. Here you will find uncensored raw critiques with real emotions and real reviews of the most popular to the most horrifying experiences in our food service industry today.
|Posted by Dustin Morrell on January 17, 2016 at 1:30 PM||comments (0)|
It has been alittle while since my last blog and the update, However.... I have amazing news! Too Busy to Cook, with Dustin Morrell is submitted for editing and will be available this 2016 year! We are very excited announce this. Also Dustie's Catering has been asked to be apart of the 2016 Grammy Awards, and we will continue to serve the Los Angeles Dodgers, affiliate The Great Lakes Loons. I was invited to be apart of some amazing things this year and I am very excited to share the news and ambition with you all! We are delighted to present you with new exciting recipes, we have launched our brands websites Dustie's Catering, USA and Morrell-Long Brands, LLC . I will be traveling and learning some more new and exciting recipes. I will be blogging one a week and update you with some pretty amazing things so make sure you keep updated and follow us on social media and our news feeds. Please check back Thank you and as always make sure you cookup some wonders! - xoxoxo Chef Dustie
|Posted by Dustin Morrell on September 22, 2015 at 4:00 PM||comments (0)|
So many of you insisted and here it is, Now is the season all retailers pile high fall decor and christmas storage that has been taking up all of the space in the North Pole. First and far most it makes me gag to see Christmas Decor so early in the season, Like can we get through Halloween and Thanksgiving first? Well if you are anything like my spouse’s prep; Christmas begins in November, as soon as you wake up from your Thanksgiving Food Coma, we are out hanging lights and making our blog more festive than ever. Okay so now Starbucks® has introduced its PSL yes not PMS but PUMPKIN, SPICE, LATE. I tried it, who else was going to take a sip of the warm sugary spiced latte. (No, I will admit I spend to much money at Starbucks® so they gave me a free taste pass). Okay I will quite my rambling and get on with this easy yet, delicious crock pot Recipe for you and your friends, kids, spouse or mom and dad time can accomplish.
Dustin's No Hassle Apple Butter :
Make sure you have these :
1. A Crock Pot
2. 10 Apples, Peeled (I use macintosh)
3. 1/4 cup Brown Sugar
4. 1/4 Cup Sugar
5. 1 Tablespoon Pumpkin Spice or mix your own with 1/2 teaspoon each, cinnamon, nutmeg, and clove.
6. 1 Juice of a Lemon
7. 1/4 cup Water
Peel and Core Apples and everything else throw into the crock pot cook on medium heat for 1 hour, reduce heat to low cook another two hours, then you know what? Can the Shit and no need to christmas shop just give your loveley swanky named Apple Butter I shall call mine the (Dustbuster) Have fun doing it and ENJOY!
Chef Dustie Out!
Written and Prepared by Dustin Morrell®
|Posted by Dustin Morrell on September 21, 2015 at 5:50 PM||comments (0)|
With the melon baller just scoop out ball sections of the apple. They actually were coming up with awesome ideas of things to do with it.This was about 4 large apples scooped. Use a hard, crisp apple when making these. I think granny smiths are the best. When finished scooping apples with melon baller, place them on a baking sheet with wax paper, use cake pop stick to handle them by sticking the stick into each balled apple. Melt Caramel pices as directed on the package of caramels. Let caramel cool for 3-5 minutes before you dip them. place back on a greased sheet of wax paper
Here are a few tips for getting the caramel to stick:
Let the caramel cool BEFORE you dip the apples. It has to thicken a little and not be so hot.
Apples should be room temperature.
If there is still skin on the apple, make sure the waxy skin is gone. OR boil the apples whole for about 30 seconds to get the wax off, then scoop them out.
We had MUCH better luck after doing the first 2 tips.
Also, don’t store them in the fridge, they tend to “sweat” and the caramel can come off. These were so fun to make and so cute when they were done, that we are making more for their teachers but this time with chocolate and nuts as well!
† Original Recipe written by mylitter.com, revised version written by Chef Dustie®
|Posted by Dustin Morrell on September 21, 2015 at 12:00 AM||comments (0)|
Hello All! I hope you have had an amazing weekend, and are looking forward to all of the Sunday festivities, Whichever it may be.. Football or if you are gawking to watch the Emmy's on FOX® tonight. This recipe is sure to please the pallet for any party you may have. These recipes originate from one of my favorite European Cookbooks from Venice, Italy with a small touch of flare from us.
#Emmy Bellini Cocktail
2 oz. peach nectar puree
6 oz. Chilled Prosecco
Chill Champagne, add 2 ounces of peach nectar to champagne flutes, pour Prosecco over nectar and add mint spring and serve.
#Emmy Parmigiano Flatbread
2 Packets of Active Dry Yeast
1-1/2 cups warm water
2 Tablespoons EVOO, plus 3 Tablespoons set aside for sheen finish
4 Cups AP Flour
1 teaspoon of Himalayan Sea Salt
3 Cups freshly grated Parmigiano/Reggiano cheese
Combine yeast packets in warm water, whisk until bubbly, (3-5 minutes), in an electric mixer fixed with a dough hook add flour, salt, and olive oil, on low mix together with yeast mixture, remove from bowl and lightly flour board or counter, proceed to knead until dough is uniform and slightly sticky. Separate in four equal balls, cover with plastic wrap and let rise for 45-60 minutes or until dough has doubled in size. Preheat oven to 425 F, grease cookie sheet with EVOO, work with one dough ball at a time, cover the other balls with a moist towelette. with electric mixer or manual pasta sheeter, cut ball in 1/2 and flatten with hands, set pasta sheeter to midsize and run through sheeter, cut flatten dough at angle in half. Add to greased cookie sheet massage small amount of EVOO on dough (will be sticky) add quarter of Parmigiano Cheese, repeat process until finished, Bake until golden brown 14-15 minutes. Enjoy!
#Emmy Style Pizza Margerhita
1 Package Garlic Naan Bread
3 Tablespoon EVOO
16 oz. Herb Mozzarella Cheese
7 oz. Sun-dried Tomatoes
2 Cups Fresh Basil
4 cups of Fresh Tomato Basil Sauce.
Preheat Oven to 375F, take flatbread out gently brush with EVOO, add fresh sauce, mozzarella cheese basil and sun dried tomatoes. Bake for 15-20 minutes until bubbly and golden brown. Enjoy!
|Posted by Dustin Morrell on July 12, 2015 at 11:00 AM||comments (0)|
Date: July 11, 2015
Time: 5:15 p.m
Dining: Chef Dustin Morrell
The Chop House
At The Chop House, you can expect great service, exemplary tastes and great wine. Scott and I came into The Chop House before our evening concert, I ordered a cocktail and Scott ordered a Hurricane Cocktail, (instead of it being red its was a peculiar yellow color), the taste was not at all my favorite, it was made with a sweet, sour mix which I am not sure if they forgot the grenadine or if they just tried to put their mark on the cocktail.
Appetizers where shortly ordered, we ordered the Ahi-Tuna with a pepper and coriander crust, however the Ahi, came to our table presented well but was hot which was a HUGE surprise, being the chef I am, I immediately had them remove it from our table and we ordered the Lobster and Crab Cake - Now the Lobster paired with the Blue Crab in this cake complimented all of the flavors all around, the cake was creamy and had just the right amount of ginger, and coriander. The Lobster was succulent and seared to lock in all the wonderful flavors.
Soup was served, Corey, our server recommended the Lobster Bisque, Scott ordered it, I however ordered the French Onion Soup, The Bisque I cannot comment or review as I did not try it, some how it must have been delicious because Scott inhaled it! The French Onion however was very rich, the provolone, and the beef stock with caramelized onions where cooked well, however it was not as good as some of the other soups I've had, such as the soup and meal we had at The Copper Rock, in New Buffalo, Michigan.
Dinner was presented to us by two servers, which laid the meals out at the exactly same time as the other, Scott ordered a 12 oz. Filet, and paired it with a Maine Lobster tail (which was not on the menu, however accommodated by the Chef). I ordered the Dover Sole, which came to me pan fried, deboned at the table side, this was a neat experience, the sole was not my favorite, it was finished with an Almond, white wine, and Lemon glaze, I would have infused the sauce with a herb blend or paste even to give it that extra "pop". Scott's steak was prepared well, it was not over the top for me, as again I prepare a variety of meals and I believe that the meat could have been more flavorful.
Over all our experience at The Chop House was very delightful, I would recommend it for a special occasion, anniversary, birthday or if you can afford a semi-expensive meal a perfect Date night affair. The Chop House is located at 190 Monroe Ave NW, Grand Rapids, MI 49503 and scores 4.3 stars out of 5 on Yelp.
|Posted by Dustin Morrell on June 14, 2015 at 11:45 AM||comments (0)|
I hope your summer is off to a busy yet enjoyable one! Here at Morrell-Long Brands HQ we have been developing new and unique business expansions that are so worth the taste! We project in 2016 we will have an expanded catering and events sector in the West. We are introducing service locations such as Arizona, New Mexico, Neveda and California, my vision is to have the market up and running by mid-spring 2016! It is both big for several reasons, Reason No.1 is because we get to introduce whole foods, natural, organic self-grown or raised ingredients to our menus. We will expand our suppliers so we can source more fruits, vegetable and meats. Another great aspect of our summer is introducuing and developing a new, yet delicious menu to our brand.
I am amazed at how blessed my clients have made our biusiness and we greatly appreciate it! With our vast growing foodie world we are proud to say we have arrived to a base of euphoria that is well worth sharing! In honor of all of my great clients, Past and present I will be launching our July Customer appreciation coupon up to $500 off a new hired catering event. I will strive to keep all of you informed on our blessings, success, trials and errors and may you help us create a better lifestyle to thousands across America!
Chef Dustie, Founder
Morrell-Long Brands, LLC
|Posted by Dustin Morrell on June 5, 2015 at 1:05 PM||comments (0)|
In my most recent visit to Ruth's Chris Steakhouse located at (Amway Grand Plaza Hotel-187 Monroe Ave, Grand Rapids, Michigan 49503) I was not wowed in the matter that Ruth Fertel promises. The service from the moment we walked through the double executive doors was tremendous, everyone including the hostesses smiled, greeted us and made us feel like we where home. We where swiftly seated for two. The presentation of the restaurant was quiet and clean. I am a bit of a wine snob so I tend to like to bring my own bottle into the restaurant which they allow for a $25.00 corking fee. Immediately the server attendant filled up our water goblets, and introduced herself and our waiter (Benjamine). I am an owner of my own food service business so I expect top service when it comes to my needs.
After waiting (5 minutes or so) Benjamine came and introduced himself and said he'd be right with us, another 5 minutes came and at this time we still did not have our wine stand with ie bucket nor our white wine glasses- this did not offend me as I drink red wine, however my husband drinks white that requires a 10 minute chill for the full bodied favors. We went on to order our appetizers after our wine was uncorked and presented to us obviously. We ordered ahi-tuna and blue crab stuffed mushroom caps. The ahi-tuna was generic and I feel the presentation was mediocre. The mushroom caps where down right an ugly presentation and a few minutes undercooked.
After 10-15 minutes we proceeded to order our soup and entrees, Scott ordered a superb lobster bisque, I ordered a French onion soup that to me was no different than the bistro French onion soup from Panera Bread, it was hotter than anything else and I had to wait to start eating it which also delayed our meal. Scott ordered a filet Medium Well and Shrimp I ordered the surf and turf style filet Med-rare Oscar style which came with scallops, asparagus, crab cake and bernaise sauce. Our steaks where presented to us and my steak was medium-well and Scott's steak turned out to be medium rare, because my steak was the petite size filet we did not switch, however Scott had his sent back to be cooked longer and 5 minutes later was presented his steak again, at this time the 500 degree plate had cooked my steak to a well done and I was not very happy, the bernaise sauce over powered the crab cake and made the scallops taste like ammonia. The only think I must say from this experience is that the executive chef was either in a rush or did not oversee the expo line. Again I am a restaurateur and I have cooked better steaks than this. Over all I will rate this experience with 3 stars and this is mainly because the only thing from my experience would be the service was superb and the manager had waived the corking fees which amounted to $50 but in the end we still over paid for a mediocre meal at a luxury. service establishment. I much prefer going to Morton's of Chicago than eating at this steakhouse again.
|Posted by Dustin Morrell on March 26, 2015 at 3:45 PM||comments (0)|
Looking for impeccable five star quality Service and Staff or maybe a nice glass of wine or signature cocktail in the Downtown Grand Rapids area then Judson's Steakhouse at The B.O.B (Big Old Building) located at 20 Monroe Ave, NW Grand Rapids, Michigan 49503 is the right place to dine, drink and relax at, the atmosphere is both peaceful and quaint. I ordered a glass of Black Stallion Wineries (Napa) then I began my meal with a Classic French Onion, which by all means was superb, my recommendation for the soup's gruyere garnish is that it is broiled longer to keep a consistent color, and melt. We also tasted The Crab Cakes , for $13 you get a very nice crab selection, the pickled pepper and onion slaw was personally my favorite, the charred chili ramoulude needed some more work though, it needed a touch more spice and a hint more lemon juice. I would recommend using some fennel, lemon grass in the ramoulude. For my meal I ordered the signature stuffed filet, which is bacon wrapped, stuffed Boursin cheese, with a demi glace. I would highly recommend for the executive chef to alter the filet, drop the bacon, use a Boursin and dill stuffing, and the demi glace would finish off the steak to perfection.
The ambience, of the restaurant was very quite, although it was dark (could use more light) - the hostess sat us first by the kitchen, which was a very disappointing so I asked to relocate to a much quieter seat in the dining room. What I could see of the kitchen it was clean, and everyone was working together. The service we received was phenomenal, the gentleman that helped us was very attentive, informative and a wonderful professional.
If your looking for a good meal and a great atmosphere I would highly recommend the restaurant.
|Posted by Dustin Morrell on June 26, 2014 at 11:50 AM||comments (0)|
Hello my fellow loves!
It has been several weeks since my last blog post, although I have been extremely busy with wedding season, I must admit that I am very excited to announce some BIG summer plans, most recently I have applied for Food Network's "Cutthroat Kitchen" and also "The Next Food Network Star" and already I heard from the casting of Cutthroat kitchen! Its very exciting news, and to start my journey from the bottom and seeing what I have progressed in is so motivating! I will be doing some young entrepreneur seminars shortly! Next, we have been working hard to edit our show so we can soon release it!
So I know some of you read my posts, and some of you rather follow me on twitter but I have become very enthused about the next steps with my #foodie career! There is this site called #Foodiechats that has been so fun, the founder Steve, has made such a great community of lovely #foodie friends each monday I am invited to chat with thousands across the country about specific brand items and wonderful food! I am so happy with all that is going on, Soon I will be meeting my fans when my book is wrapped up and ready for laugh!
Well I wont keep rambling but wanted to at least say hi to all of you and i truly am amazed by all of my love from my fans!
Kisses and Hugs - Chef Dustie!
|Posted by Dustin Morrell on June 9, 2014 at 1:15 PM||comments (0)|
Well, it is the official season for Weddings, Open Houses, Showers, and Summer gatherings! We are so very excited to be announcing some collabrative insight with some wonderful Michigan Businesses, Most recently we just finished an open house that was one successful one, despite the rain in the morning, the sun popped out and the smells of delicious buttermilk waffles, Omelets and Lox was in the air, a chocolatey fountain that each guest eas able to enjoy and a fun spirited mimosa for the spirits to ring.
It is my passion and mission to serve each of our guests as a valued celebrity and treat them with a luxurious experience with my company and staff! That is why we continue to be rated highly amongst all of our customers! If you are choosing a caterer, then please consider choosing me as the one for your next event, or special occasion, below are some of our reasons why!
WE CATER TO ALL OF OUR GUESTS SPECIFICATIONS AND NEEDS
We present the foods we preapare with the most beautiful display possible
We are committed to serving organic, healthy and delicious foods all will enjoy
We make having an event fun and spirited with all of our food and drinks!