Cook Like A Celebrity Chef

Celebrity chef Michael Mina recently taught Detroit firefighters how to prepare several of his acclaimed recipes at his restaurant, Saltwater, located inside MGM Grand Detroit. Try his recipes for yourself and let us know what you think!

Yukon Gold Smashed Potatoes


  • 2 lb  Yukon gold potatoes, washed and quartered
  • 4 ea Garlic cloves
  • Kosher salt
  • 1.5 c Heavy cream
  • 1 ea Stick cold butter, cut into 6 pieces
  1. Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. If the water is under seasoned at this point it will be hard to have a well seasoned end product.
  2. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the water from the garlic and potatoes place the potatoes back into the cooking pot and smash with a heavy whip. 
  3. While smashing the potatoes, bring the heavy cream to a boil in a small pot. Once the cream has come to a boil remove from heat.
  4. While the potatoes are still hot, add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated.
  5. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat until ready to serve. Yields six portions.

Roasted Mushrooms


  • 2 c Favorite Mushrooms (Chopped)
  • 2 Tbs Olive oil
  • 2 ea Thyme sprigs
  • 2 ea Garlic (chopped)
  • 1/4 c Red Wine Vinegar 
  • Salt to taste
  1. Place a medium-sized sauté pan over medium heat. Add the mushrooms, garlic, and thyme. Stir the mushrooms with a spoon and let cook until they are soft.
  2. De-glaze the pan with the vinegar and reduce until dry. Remove the thyme and set aside the mushrooms until needed.

Mac & Cheese with Chicken Thighs, Broccoli and Mushrooms


  • 1lb Dried Macaroni
  • 2 Tbs Canola Oil
  • 6  Bone-in Skinless Chicken Thighs
  • 1/2 c Chicken Rub (see additional recipe)
  • 1 ea white onion peeled and sliced
  • 2 ea Garlic cloves smashed
  • 4 ea thyme sprigs
  • 3 Tbs Flour
  • 4 c Chicken Stock
  • 2 c Heavy Cream
  • ¾ c Asiago cheese
  • 3 Tbs Grated Parmesan Cheese
  • 1 Tbs Crumbled Blue Cheese
  • 1 c Cooked Broccoli Florets
  • 1 c  Roasted Mushrooms (see additional recipe) 
  1. Cook macaroni according to the instructions on the package.
  2. Season the chicken with the rub and place on a hot grill and cook until the internal temperature is 165 degrees.
  3. While the chicken is grilling add onion, garlic, and thyme to a heavy bottom pot and cook until onion is transparent, four to five minutes.
  4. Add flour and cook, stirring frequently, for another two minutes, scraping bottom of pot to remove any brown bits. Simmer gently to thicken, about 15 minutes.
  5. Whisk cream into sauce and simmer to thicken, at least five minutes. Strain sauce into a large bowl (discarding onion, garlic, and thyme sprigs) and whisk in cheese immediately. Stir in the macaroni, broccoli, and mushrooms. Adjust seasoning with salt. 
  6. Place a portion of the mac & cheese in the middle of a plate and place the cooked chicken thighs on top of the mac & cheese. Or serve on platters family style. Yields six portions.

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