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Distinguished Flavors, Private Chef & Catering

Name: Distinguished Flavors, Private Chef & Catering
Address: Houston, TX, 77081, US
Telephone: +16165897239
Price range: $$
Rating: 5

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Distinguished Flavors, Private Chef & Catering

A Company Driven off providing the best in Cooking from Meal Planning to Private Dates. Also provide
(5)

12/08/2024

“Dutch oven Beef Stew” 🥣👨🏽‍🍳

Ingredients:
1 Tablespoon olive oil
1 1/2 to 2 lbs chuck beef, trimmed of fat and cut into 1 1/2-inch size pieces
1 Tablespoon flour you can use all-purpose, white whole wheat, whole wheat pastry flour, or gluten-free flour blend
1 large yellow onion, cut into 1-inch chunks
4 carrots, stem removed and cut into 1-inch chunks
4 celery stalks, cut into chunks
6 garlic cloves, minced
1 Tablespoon Worstceshire sauce
1 1/2 teaspoons fresh thyme, finely minced
1 1/2 teaspoons fresh rosemary, finely minced
3 Tablespoons fresh parsley, finely chopped
4 cups beef broth
salt & pepper
3-4 medium-sized red or yellow potatoes, cut into quarters

Instructions:

1. Preheat oven to 375F.
2. Season the beef, then coat in flour: Season the beef pieces with a healthy pinch of salt. Then, toss them in the tablespoon of flour until each piece is evenly coated.
3. Brown the beef: Heat a Dutch oven on medium heat with olive oil, and brown the meat on all sides for 2-3 minutes per side. Then transfer the beef onto a plate when finished.
4. Sauté the vegetables: In the same pot you cooked the beef, add the onions, celery, and carrots. Cook until soft (about 4-5 minutes) with a pinch of salt. Then, add the minced garlic for 1 minute.
5. If the bottom of the pan is dry, add a splash of beef broth to deglaze the bottom using your spoon to scrape up any bits from the bottom.
6. Add remaining ingredients. In the same pot as the sautéed vegetables, add the browned beef, cubed potatoes, thyme and rosemary, Worcestershire sauce, and beef broth.
7. Season with a generous pinch of salt and black pepper and stir ingredients together.
8. Cover, and roast. Cover the pot with a fitted lid, and roast for 1 and 30 minutes at 375F.
9. Peek at the stew at the 1-hour mark and add any extra broth if needed. When it’s finished, add the chopped parsley, taste, and season with additional salt & black pepper until the flavor is just right. Then Enjoy!!😊

12/07/2024

“Homemade Apple-butter”👨🏽‍🍳
INGREDIENTS:
4lbs apples (roughly 10 small-medium apples)
1/2 cup apple juice, apple cider, or water
1 Tbsp lemon juice
1 cup light brown sugar, packed*
2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
INSTRUCTIONS:
1. Core and chop apples into chunks. Peeling, optional. Place apples into a large stock pot.
2. Add apple cider, lemon juice, brown sugar, cinnamon, cloves, and salt. Stir together.
3. Cover, and cook (light simmer) over medium-low heat, stirring occasionally, until apples have become very soft. Approximately 1-2 hours, depending on the variety of apple.
4. Use an immersion blender to puree apples in pot or spoon into a blender and puree in batches. Return pureed apples to the stovetop to cook for an additional 30-60 minutes or until thick, and a deep brown color.
5. Check doneness by placing a spoonful onto a plate and allow to cool. If there is no water separation, the apple butter is ready.
6. Spoon mixture into jars. Refrigerate 3 weeks up to 1 month.

NOTES
SUGAR: Keep in mind, the sweetness of your apples will determine how much sugar you will need to add. Apple juice will also add sweetness. Adjust the added sugar according to your apples and preferences.
TO FREEZE: Spoon apple butter into freezer containers for several months up to one year.
FOR CANNING: Ladle into sterilized jars, wipe the rims clean, screw on fresh lids and submerge in boiling water for 10 minutes. Remove jars from water and cool to room temperature. Processed jars of apple butter will keep at room temperature for several months.😃

12/05/2024

“Haitian Meatballs”👨🏽‍🍳
Ingredients:
2 lbs. Ground Meat; We used 93% Lean and 7% Fat
⅓ Cup Diced Onion
2 Large Eggs; Beaten
¼ cup Haitian Epis
3 Garlic Cloves; Minced (or 1 ½ tsp. dried minced garlic)
1 tablespoon Fresh Chopped Parsley; Or 2 Tbsp. Dried Parsley
2 Slices Bread
⅓ Cup Water To Mix With The Bread
1 tsp. Kosher Salt
½ Tsp. Black Pepper
Olive Oil Spray
½ Cup All-Purpose Flour
1 ½ Cup Oil For Frying
^
*Tomato Paste Sauce
2 tbsp. Olive Oil
⅓ cup Onions; Diced
1 Tbsp. Tomato Paste
3 Tbsp. Haitian Epis
Juice From 1 Lemon
1 cup Water; More if needed
2 Chopped Garlic Cloves; Or 1 Tsp. Dried Minced Garlic
1 Tbsp. Chopped Fresh Parsley; Or 2 tsp. parsley flakes
Salt and pepper to taste
Instructions:
1. Combine the meat and the ingredients (minus the oil for frying) together in a large bowl.
2. Using your desired cookie scoop size, scoop the meat mixture and place it on the palm of your hands to roll the meat in a circular motion to shape into a ball.
3. Then coat the meat with all-purpose flour on all sides. Set aside and repeat the steps until all the meatballs are coated.
4. Heat the oil to 350 degrees but no more than 400 degrees. 5. Carefully add 5 to 7 meatballs at a time. Cook for 6 minutes per side or until golden brown and cook through.
6. Place the meatballs in a paper toweled plate and repeat the process until all the meatballs are cooked.
>> Tomato Paste Sauce:
1. Over medium – low heat, add the diced onions. Cook for about 30 to 45 seconds then add the Haitian Epis.
2. Stir well then add 1 tablespoon table paste.
3. Next, add in the lemon juice to deglaze then add the minced dried or fresh garlic and the water.
4. Stir well to combined, and reduce the heat to low.
5. Add in the meatballs followed by fresh or dried parsley and additional (optional step) peppers (dried red pepper flakes, Scotch Bonnet peppers or Habanero Peppers).
6. Stir well to combine and allow to simmer for an additional 5 to 8 minutes.

11/24/2024

“Vegan Cream Cheese Stuffed Pumpkin French Toast” 👨🏽‍🍳 🌱🍞

Ingredients:

1 tbsp flaxseed meal
2.5 tbsp water
1 loaf of bread and sliced into 5 thick slices.
1- 1 1/2 tbsp vegan cream cheese
1/2 tsp Cinnamon
1/2 tsp Vanilla bean extract

*Cream Cheese filling ingredients:
3/4 cup unsweetened almond milk
2 tbsp organic pumpkin purée
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp vanilla bean extract
2-3 tsp maple syrup depending on how sweet you want it.
Instructions:

1. Whisk in the flaxseed meal, (or regular egg if not vegan, no water) and water, also cinnamon, vanilla bean extract together well in a large shallow bowl. *Let sit for 5 minutes before use to come to an egg like consistency.

2. In a bowl place the Vegan cream cheese, almond milk, pumpkin purée, cinnamon, pumpkin pie spice, vanilla, maple syrup. Mixing them together well to a smooth consistency. This is your filling!

3. Soak each piece of the folded bread on both sides and add to a pan with coconut oil.

4. Cook over medium heat for 3-4 mins on each side.

5. Once done ✅ lay a slice of the bread down spoon filling half of the bread with the vegan cream cheese mixture. Doing this to all the slices.

6. Fold all the slices, like a one slice sandwich placing them on a plate nicely stacked!

7. Top with maple syrup, and pumpkin pie spice dig in enjoy! 😊

11/21/2024

Previewing some of the Thanksgiving 🦃👨🏽‍🍳🍖 delights, im preparing for Clients this year! 😃

11/20/2024

“Honey mustard maple glazed Brussels sprouts with shallots, crispy bacon”👨🏽‍🍳🔥
serves 4:
• 92 calories,
Recipe:
• 3 cups Brussels sprouts, halved
• 4 slices enter cut bacon, chopped
• 2 shallots, sliced
• 1/2 tsp kosher salt
• pepper
• 2 tablespoons honey mustard
• 1 1/2 tablespoons real maple syrup
Sauté the bacon in a pan over medium heat until crispy. Remove the bacon from the pan and set aside on a dish for later. In the same pan, with the bacon drippings, add olive oil spray and the Brussels sprouts and shallots. Sauté for 5 minutes and season with salt and pepper. Place the sprouts cut side down. Add 1/2 cup of water and place the lid on the pan. This will allow the Brussels sprouts to steam and get tender. After 5 minutes, remove the lid (the water should be gone) and check the tenderness of the sprouts. If they are still hard and need more time, repeat this process as needed. Once they are tender, cook them with the lid off, cut side down, for another 5 minutes so they begin to caramelize.
Combine the maple syrup and honey mustard to form a glaze. Plate the cooked sprouts, top with the glaze and crispy bacon.😃

11/15/2024

Easy steps to Bringing your Turkey 🦃🧄🌶, but know you can add more spices.

11/14/2024

One has to go, which one!!?🤔👨🏽‍🍳😃

11/14/2024

Hey “Chef 👨🏽‍🍳 Flavors” we love ❤️ you here! Thank you 🙏 for the dedication, hard work, and consistent growth! You’re a shining example of greatness, in your constant growth, giving back, and staying abreast to the leading changes in our industry! Also your level of commitment to professional, also thank you 🙏 for Serving 🫡 our country, also making History in it. Much Respect!

11/13/2024

A warm greeting is like a hug, and kiss 💋 from the one you’ve missed most!👨🏽‍🍳
Let’s bring you in from the cold 🌬️🍃with a hot delicious meal of your specifications!

11/10/2024

“Cajun Tortellini Soup”👨🏽‍🍳🥣
Ingredients:
2 Ibs Italian Sausage A mix of hot and sweet is what | use
1/4 cup minced garlic
1/4 cup mined white onion
1/4 cup sun-dried tomatoes I like to use the ones in oil
1 cup heavy cream
3 cups chicken broth low sodium best
1 lb tortellini pasta cheese or spinach is best
6 oz kale
8 oz cheese of choice goat, cream cheese, mozzarella is best
Spices
2 tsps cajun seasoning
2 tsps paprika
2 tsps salt
2 tsps chicken bouillon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp Italian seasoning
Instructions:
Cook and crumble the sausage and diced onions over medium-high heat until the onions are softened and the sausage is cooked through, 8-10 minutes. Don’t Drain grease. Add the garlic and, onions cook for 1 minute.
Add all seasonings stirring to combine.
Add the chicken broth then slowly stir in the heavy cream. Bring to a boil, reduce to a simmer.
Add the kale and tortellini and simmer for 3-5 minutes. (If your tortellini needs longer cooking time, add the tortellini first, then the kale during the last 5 minutes.)
Taste the soup and add salt if desired. Start with ¼ tsp and add more after that if needed.
Transfer to serving bowls and serve!

11/06/2024

“Apricot Ginger Mustard-Glazed Ham”👨🏽‍🍳
Prep: 15 min. Bake: 2 hours
Ingredients:
1 fully cooked bone-in ham (7 to 9 pounds)
1/2 cup apricot halves, drained
1/2 cup stone-ground mustard
1/3 cup packed brown sugar
2 tablespoons grated fresh gingerroot
1 tablespoon whole peppercorns
1/2 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
Directions:

1. Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern.
2. Cover and bake 1-3/4 to 2-1/4 hours or until a thermometer reads 130°. Meanwhile, place remaining ingredients in a food processor; process until blended.
3. Remove ham from oven.
4. Increase oven setting to 425°. Spread apricot mixture over ham.
5. Bake ham, uncovered, 15-20 minutes longer or until a thermometer reads 140°. If desired, increase oven setting to broil; broil 2-4 minutes or until golden brown.😃

10/29/2024

“Cassava fries” (Yuca)👨🏽‍🍳🍟
Ingredients:

3 pounds yuca root
2 Tablespoons avocado oil
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Sauce
1 1/2 cups fresh cilantro
1/2 cup light mayo
2 Tablespoons lime juice
1 teaspoon minced garlic
1/2 teaspoon salt
Instructions:
Bring a pot of water to a boil.
Preheat the oven to 425 Fahrenheit and line a baking sheet with parchment paper.
Cut the ends off the yuca root, then use a vegetable peeler to peel off the skin. It should come off fairly easily, but you may need to make two passes over each area to ensure the skin is fully removed.
If the yuca is on the long side, cut it in half, then cut it into fry or wedge shapes.
Boil for 10 minutes. You want the yuca to be fork-tender but not too soft.
Drain and pat dry.
Add to a bowl and toss with the oil, salt, paprika, and garlic powder.
Arrange on the baking sheet and bake for 30 minutes (or until golden brown and crispy).
Meanwhile, add all sauce ingredients to a small blender and blend until smooth. Taste and adjust flavors as desired.
When the fries are done, serve with the “cilantro lime sauce” and enjoy!

10/27/2024

“No fail Lemon Chicken Marinade”🍋👨🏽‍🍳

Instructions:

Zest of 1 lemon, peeled or finely grated 1/4 cup fresh lemon juice, 1 to 2 lemons
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspoon to 1/2 teaspoon red pepper flakes, depending on how spicy you like things 1/2 teaspoon fresh ground pepper
3 cloves garlic, crushed with the side of a large knife or minced
1/4 cup chopped fresh dill, parsley, cilantro, basil or a combination, optional.

Directions:
Whisk lemon juice, olive oil, mustard, salt, red pepper flakes and black pepper together until the salt has dissolved. Stir in the garlic, lemon zest and herbs (if using).
Refrigerate and use within 1 to 2 hours.
To marinate chicken, add the marinade and chicken to a resealable food-safe bag or container and marinate in the refrigerator. Since this is so flavorful, even 20 minutes will work wonders. I don’t recommend marinating more than a day in advance since the lemon in the marinade can cause the chicken to toughen.

10/27/2024

Home-made chili 🥣, and honey cornbread perfect for chilly 🍃 weather outside!👨🏽‍🍳

10/22/2024

Chef 👨🏽‍🍳 volunteers with numerous Non-Profits, and Organizations that help those in the community , and those with less. ❤️‍🩹 It’s something that in the grain of our business, and leadership to be a blessing to others not just business. Please email, or Dm us about Community opportunities, or ways we can Help 🤝 we’re located in Houston Tx.

10/22/2024

Not all the ingredients are shown, but the start of some delicious 🤤 “Beef Birria noodle Bowls” 🍜! Chefs Flavor makes so very delicious Beef Birria! 👨🏽‍🍳

10/18/2024

“Ambrosia Salad”👨🏽‍🍳
Ingredients:

120 ounce can pineapple tidbits, drained
2 11 ounce cans mandarin oranges, drained
2 cups sliced strawberries
1 10.5 ounce bag mini marshmallows
18 ounce container whipped Cream topping
2 tbsp Coconut flakes (optional)
Instructions:

Gentle fold all ingredients together until all the fruit and marshmallows are covered with whipped cream topping.
Allow to sit in the refrigerator for an hour before serving.

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77081

Telephone

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