Diamond Jim Brady's Bistro
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Press

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Valentine’s Day a time to celebrate love
Article by Mary Brady | HOMETOWN LIFE  ​

Novi Chef Marks 4th Year, Rescertification
Hometown Life | October 18, 2015

Diamond Jim Brady's Bistro Bar of Novi celebrating 60 years: Daily Tribune News | Dec. 31, 2014 ​

Bacon, Lettuce & Tomato Sandwich Perfection in Metro Detroit By: Cara Boyer | July 7, 2014

At home with Diamond Jim Brady's Chef Sharon Juergens From The Detroit News | March 2014

Freep 5: Great grilled cheese sandwiches
Detroit Free Press | November 5, 2013

Last Minute Super Bowl Recipe
Channel 7 Video | February 3, 2013

Diamond Jim Brady's Bistro still a gem in new location
Detroit News: | October 20,, 2011

Diamond Jim Brady's Bistro Bar, Novi
Detroit Free Press | Sept. 8, 2011

Diamond Jim Bistro to Open in new Novi location
Detroit Free Press | April 14, 2011

They just celebrated their 60th anniversary in the Detroit area

Diamond Jim Brady's Bistro is marking 60 years, and something that's been on the menu for more than 20 years is stuffed Boursin chicken.

Ingredients:  
4 – 6 ounce boneless chicken breasts
5 oz. package Boursin cheese with garlic and herbs, softened
5 oz. cream cheese, softened
¼ cup shredded parmesan cheese
4 T. butter
1/3 cup shredded carrots
½ cup chopped, toasted walnuts
1/3 cup chopped parsley
2 T. flour
3 cups bread crumbs: homemade, store bought or panko

Directions:

1. place chicken on a cutting board, cover with plastic wrap and pound to ¼ inch with a meat mallet.
2. in a mixing bowl beat together flour, Boursin, cream cheese, carrots, walnuts and ½ of the chopped parsley.
3. divide mixture between flattened breasts and roll into a log tucking in ends.
4. combine remaining parsley, parmesan cheese and bread crumbs.
5. brush chicken with butter and roll in bread crumb mixture.
6. bake at 350 degrees for 40-45 minutes.

Recipe serves 4.

(WJBK) -This recipe for Steak Diane comes courtesy of owner and certified Executive Chef Mary Brady and partner Chef Sharon Juergens.

The Steak Diane recipe out of NYC was first prepared in the 1920s, and was popular with the “café society"  It was made common in restaurants in the 40s and 50s.

Jim Brady was a fan of the finer things in life and the glam of the 1920s, so Steak Diane made its way onto the Diamond Jim Brady's Bistro menu. 

STEAK DIANE 
Dinner for Two

1# Filet Mignon, sliced into four 4 oz Medallions
2 Whole Shallots, Sliced Thin
1 C. Sliced Button Mushrooms
2 oz. Brandy
5 oz. Demi-Glace
2-3 oz. Heavy Whipping Cream
Salt & Fresh Cracked Black Pepper

Generously season medallions of beef, while heating olive oil in a in a large sauté pan. Sear medallions on one side until well browned, add shallots and mushroom to pan, turn medallions. Cook vegetables until soft, deglaze pan with brandy, allow to flame. And reduce by half, add glace, bring to boil. Remove meat if medium rare, reduce glace to half, add cream and season and simmer to thicken. Pour sauce over meat then serve immediately. We recommend serving with Mashed Potatoes & Roasted Asparagus

KITCHEN HOURS:
​Monday: Closed
Tuesday: 11:30-9:00
Wednesday: 11:30-9:00
Thursday:11:30-9:00
Friday: 11:30-10:00
Saturday:11:30-10:00
Sunday: Closed
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TEL. 248.380.8460
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© Copyright 2023 Diamond Jim Brady’s Bistro Bar / Novi, MI
  • Home
  • Menus
    • Specials
    • Dinner
    • Lunch
    • Gluten Free
    • Dessert
    • Kids
  • Libations
    • Wine
    • Beer
    • Cocktails
  • Bistro Blog
  • Bistro Links
    • Bios
    • Virtual Tour
    • Gallery
    • Press
    • Employment
    • Join our Email List
  • CONTACT
    • Contact
    • Location & Hours