Distinguished Flavors, Private Chef & Catering

10/30/2025

“Beef and Guinness Skillet Pie”👨🏽‍🍳
:
:
3 pounds boneless beef chuck, cut into 1-inch pieces
1/4 cup a/p flour
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne
2 tablespoons canola oil
1 large onion chopped
2 garlic cloves chopped
3 tablespoons water +1/4 cup Guinness
3 tablespoons tomato paste
1 cup beef broth
1 cup Guinness beer
3 tablespoon Worcestershire sauce
4 fresh thyme sprigs
1 pie crust (either homemade or store bought)
Egg wash= 1 beaten egg + teaspoon water or cream
Preheat oven to 350°F.
Stir together flour, salt, cayenne and pepper in a shallow dish. Toss in beef. Heat oil in an ovenproof pot over moderately high heat until just smoking, then brown meat in 2 batches, about 5 minutes per batch, transferring to a bowl.
Add onion, garlic, water and 1/4 cup Guinness to pot and cook, scraping up any bits from bottom of pot, about 5 minutes. Add tomato paste and cook, stirring, 1 minute. Stir in beef with any juices accumulated in bowl, broth, beer, Worcestershire and thyme and bring to a simmer, then cover and transfer to oven until beef is tender and sauce is thickened, about 1 1/2 hours. Discard thyme and cool stew completely, uncovered, at least 30 minutes. Once cooled, add to cast iron skillet or deep dish pie plate.
Roll out dough into a circle about 1/8 inch thick. Lay it over the pie filling and crimp the edges on the inside of the skillet. Cut a cross in the top of the pie and brush with egg wash. Place back in fridge for 30 minutes to thoroughly chill dough.
Bake in 375F oven for 30-35 minutes or until golden brown. 😀

10/19/2025

“Bolognese Sauce”👨🏽‍🍳🍅
Ingredients:
4 ounces pancetta, diced
1 ounce dried porcini
4 cloves fresh garlic
1 medium onion, peeled and diced
2 carrots, peeled and diced
2 celery stalks, diced
1 lb ground pork
1 lb ground beef
6 ounces tomato paste
2 cups wine, red or white
4 cups chicken or beef broth
2 cups whole milk
28 ounce can crushed tomatoes
Parmesan cheese rind
2 bay leaves
extra virgin olive oil
salt and pepper
tablespoon fresh rosemary, chopped
2-3 oil-packed anchovies (optional)
Instructions:
In a small sauce pan combine 4 cups stock with rinsed porcini bring to a simmer.
You can roughly chop onion, celery, carrot and garlic and add to food processor. Pulse until all ingredients are finely minced but not turned to mush.
Preheat a large Dutch oven with a few tablespoons of olive oil, sauté pancetta for a minute or two before adding the minced veggies, rosemary, big pinch of salt and black pepper.
Once porcini are soft, carefully scoop them out (reserving the stock for later) and add them to the same food processor Pulse until very finely minced add to the Dutch oven with the veggies. Slowly sauté while getting the meat started.
Preheat a separate large skillet or dutch oven on med-high with a few tablespoons olive oil (at least a 10-12 inch skillet, or larger). Add meat, 1 teaspoon kosher salt and black pepper. Break meat up with a wooden spoon and stir every few minutes. This process should take at least 20 min, but up to 30 to get the proper caramelization. Take your time, channel your inner Italian, blast some Pavarotti, pour a glass of wine and enjoy the process.
Once your veggies are really soft and beginning to brown (should take about 20 min), add anchovies, and tomato paste and cook for another minute.
Once the meat browns, add cup of wine to the skillet and scrape pan, getting all the brown bits off the bottom.
Add the meat to the Dutch oven with the veggie/tomato paste mixture, and add another cup of wine.
Give it a big stir, and allow the wine to reduce for about 5 min, add all remaining ingredients. Bring to a simmer and cook very gently for 3-4 hours - you want it barely bubbling. Stir occasionally.

10/15/2025

So sweet! ❤️😂

10/12/2025

“Homemade Cool Ranch taco Shells”👨🏽‍🍳🌮

Ingredients:
*Cool Ranch Seasoning Mix
¼ cup Powdered Buttermilk*
1 tablespoon Ground Parmesan Cheese or Nutritional Yeast**
1.5 tablespoons of Ranch Seasoning Mix (see below)
1 teaspoon Onion Powder5 teaspoon Garlic Powder
Salt to taste, if needed
Dash or two of Cayenne Pepper
Homemade Ranch Dressing Mix
1 teaspoon of Onion Powder5 teaspoon of Garlic Powder
2 teaspoons of Dried Dill
1 teaspoon of Dried Basil5 teaspoon of Dried Parsley5 teaspoon Salt (add more to taste if desired)

*Taco Ingredients:
1 pound of cooked and seasoned Ground Beef, Chicken or Turkey
8-12 Crispy Corn Taco Shells
Shredded Lettuce
Sour Cream
Shredded Cheddar Cheese
Diced Tomatoes
Salsa
Cooking Oil Spray
Instructions:
Preheat your oven according to the instructions on the packaging of your taco shells.
Mix the Ranch Seasoning Mix ingredients, reserving 1.5 tablespoons of the mix for the Cool Ranch Recipe. (the remainder can be stored in an air-tight container)
In small bowl, blend all of the Cool Ranch Seasoning ingredients. If desired, you can blend or puree the ingredients in a blender or food processor to make everything very fine. (Set aside or store the seasoning in an air-tight container or shaker.)
Lightly spray the exterior of each taco shell with your cooking spray or olive oil mist, and the sprinkle the Cool Ranch Seasoning on each side. To keep a mess off your counters, do this over a large bowl (to catch the excess seasoning).
Line the prepared shells on a heavy-duty cookie sheet, standing them “upside down”, with the bottom of each shell facing up.
Carefully place the pan into your preheated oven and cook for 3-6 minutes — watch them carefully and do not let the seasoning burn.
Remove from the oven and fill the shells in the following order:
Cooked/Seasoned Meat, Sour Cream, Shredded Lettuce, Diced Tomatoes, Shredded Cheddar Cheese.
Serve immediately.

10/11/2025

“Bacon bourbon onion Jam”🥓🧅👨🏽‍🍳
Ingredients
1.5 lbs. (24 oz.) smoked bacon, chopped
1 Tablespoon butter
1 large sweet yellow onion, chopped
Salt
1/2 cup bourbon
1/2 cup honey
1 1/2 Tablespoons balsamic vinegar
Pinch cayenne pepper (optional)
Instructions:

Add the chopped bacon to a Dutch oven or other heavy bottomed pot. Set over medium high heat and cook the bacon until brown and crisp, stirring occasionally. It will look watery for awhile, but will eventually begin to foam and crisp up. This will take 10-15 minutes. Remove the bacon to a paper towel lined plate and set aside.
Drain all but one tablespoon of the bacon grease from the pan, then add the butter and onions. Cook, stirring occasionally, 10-15 minutes or until the onions are softened and just starting to caramelize.
Add the bourbon to the pot scraping any browned bits from the bottom of the pan. Add the honey, then turn the heat up to high and bring the mixture to a boil. Boil about two minutes, stirring often. Add the vinegar and boil another minute.
Add the bacon back to the pot, reduce heat to medium low, and continue to cook 6-8 minutes, or until mixture is thickened and dark.

10/08/2025

10/08/2025

😂 Even the baby knows when to call it quits! 👨🏽‍🍳 Call us we got you covered!

10/03/2025

Making my Chicken sandwich Demos, working dressing, and different buns, sauces, and presentation, along with flavor combinations! 👨🏽‍🍳

10/01/2025

“Pizza baked Spaghetti” 🍝 🍃👨🏽‍🍳

Ingredients:
• One 16-ounce box of Spaghetti
• 1 pound Ground Beef or Chuck
• 1 pound ground Italian sausage for meat balls.
• 1 pack of Pepperonis
• 1 medium Onion peeled and chopped
• One 24-ounce jar Spaghetti Sauce, of choice, or 24 ounces Homemade Spaghetti Sauce
• 1/2 teaspoon Seasoned Salt
• 2 Eggs beaten
• 1/3 cup grated Parmesan Cheese
• 5 tablespoons Butter melted
• 2 cups 16 ounces shredded Mozzarella Cheese

Instructions:

1. Preheat oven to 350°F.
2. Prepare pasta according to package directions.
Drain. Set aside.
3. Place beef or chuck and prepared onion in a large skillet. Place over medium heat and cook until meat is no longer pink, breaking up meat with a wooden spoon.
4. Remove from heat and drain grease from skillet.
5. Add spaghetti sauce and seasoned salt. Stir to mix.
Set aside.
6. In a large bowl, add eggs, Parmesan cheese and butter. Whisk to mix well.
7. Add prepared spaghetti to egg mixture. Toss to coat.
8. Place 1/2 of the spaghetti mixture in a greased 3-quart baking dish.
9. Top with 1/2 of the meat sauce.
10. Top that with 1/2 of the mozzarella cheese.
11. Repeat layers - spaghetti, meat sauce, mozzarella cheese.
🌟 (optional) Place cut in half already browned , and cooked Italian sausage meat balls on top of the cheese. Also place pepperonis over the cheese evenly, or to what you enjoy.
12. Cover and place in preheated oven. Bake for 40 minutes.
13. Uncover, place back in oven and bake 20 - 25 minutes longer or until cheese is melted and bubbling.
14. Serve hot! 😃

09/30/2025

“Puerto Rican Goat Stew” 🍲👨🏽‍🍳

Ingredients

5.5 pd Diced kid Goat on the bone
6 tbsp extra-virgin olive oil
4 choricero peppers,
2 cloves garlic
1 tbsp sweet smoked paprika
2.25 Cups Oloroso sherry (or Sherry of choice)
3.5 Cups chicken stock
2 bay leaves
4 Idaho Potatoes

Instructions:

1. Season the goat meat all over.
2. Heat the olive oil, in a large lidded casserole pot over med-high heat.
3. Once oil is hot place the seasoned meat into the pot separating into two batches. Stirring to insure even browning of the meat all over in batches, scooping out as you go. Tip in the peppers and fry until browned.
4. Remove the peppers from the pot after browned a bit, turn heat off.
5. Using a pestle, and mortar to pound the peppers and garlic cloves to a paste, adding 1 tbsp of hot water if a little dry. Add the paprika then mix in some of the sherry to loosen.
6. Pour the mixture with the remaining sherry into the casserole pot. Turning heat back onto med-high, and simmer for 5 minutes to evaporate the alcohol.
6. Add stock, bay leaves, rough cut skinned potatoes, and goat meat. Allowing to come to a boil, then turn down the heat to a gentle simmer, and put on the lid.
7. Allow to simmer very gently for 1½ - 2 hours or until the goat is very tender.
8. Plate, and enjoy! 😊

09/28/2025

Here are some of the Food cuts 🥕👨🏽‍🍳🔪you can practice, and their names!

09/27/2025

Chefs 👨🏽‍🍳 kiss 💋!