Steve and Rocky's is going to celebrate their 15 year anniversary, and as a special opportunity for patrons will be rolling back some of the menu items prices from 1998.
The owners stopped by the Fox 2 kitchen to show us some of their menu items. Here's the recipe for one of their signature dishes:
Lake Perch Sauté with Wilted Spinach & Brown Butter Vinaigrette, Hazelnuts, Steamed Basmati Rice
· 8 oz. Skinless, boneless Perch filets
· Salt & Pepper
· 1 cup all-purpose flour
· 1 TBSP paprika
· 1 TBSP clarified butter
· 1 TBSP soft butter
· 1 TSP balsamic vinegar
· 1 cup spinach leaves
Combine the flour & paprika
Pre-heat a suitable sauté pan on medium heat. Evenly season Perch filets with salt & pepper. Lightly dust in flour-paprika mixture. Add clarified butter to sauté pan. Place Perch filets carefully in sauté pan & gently brown (approx. 1.5 minutes.) Turn filets over & continue cooking until done (1.5 more minutes.) Remove from pan. Add soft butter & continue to cook. Using a whisk, whisk the butter until golden brown. Immediately add spinach & vinegar & toss to wilt. Remove from fire.
· 1 cup basmati rice
· 1 ½-1 ¾ cup water (NOT FOR RINSING)
· 2 TBSP soft butter
· Salt & Pepper
Rinse rice. Place rice in oversized container & pour cool water over rice. Gently rub rice with hand. Drain & repeat process until water is clear & starch is removed. Let rice steep for 15 minutes. Meanwhile, bring measured water, combined with butter, salt & pepper to a boil. Do not let rice water reduce. After 15 minutes, thoroughly drain steeped rice. Add rice to water, butter, salt, pepper & return to a boil. Stir once. Lower flame to lowest setting & tightly cover. Let Cook 15 minutes. After 15 minutes, turn flame off & let rice set covered an additional 10-15 minutes. Transfer to serving dish & gently fluff.
Steve and Rocky's is located at 43150 Grand River Avenue, in Novi.
To learn more about the restaurant, CLICK HERE