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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)

10/03/2024

“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! 😊

10/02/2024

Happy Belated Birthday 🎂🥳 Chef Flavors!! We all love you, and pray 🙏 Much Success, and great flavors to keep rolling! You mean allot to us all, thank you for your dedication!

10/02/2024

“Maple Roasted Pumpkin” 🎃👨🏽‍🍳

Ingredients:
1 lb Pumpkin , peeled, cut into 1 inch cubes
1 red onion , peeled, halved, then cut into 1cm wedges
1/2 cup walnuts , roughly chopped
3 tbsp olive oil
3 tbsp maple syrup or honey (sub brown sugar)
3/4 tsp cooking salt / kosher salt
1 – 1 1/2 tsp dried chili flakes , (adjust to taste)

*GARNISHES (OPTIONAL)
3/4 cup Danish feta (or Greek feta, or goats cheese)
1 large red chilli (cayenne pepper), deseeded, finely minced
1 tbsp parsley finely chopped

Instructions:
1. Preheat oven to 400°F.
2. Toss – Place the pumpkin, onion and walnuts on a large, paper lined tray. Drizzle with olive oil and maple syrup, then toss to coat (or hands toss).
3. Sprinkle with chilli and salt, toss again, then spread out on a tray. Don’t crowd them else they will stew instead of roast!
4. Place in the oven Roast for 30 minutes, or until the pumpkin is lightly browned and cooked through, tossing once at the 20 minute mark.
5. Finishes – Remove from the oven. Gently toss again, then transfer to a serving platter in a single layer.
6. Crumble over feta, sprinkle with parsley and chilli. Or do the sprinkling on the tray then pile into a bowl.
7. Serve immediately, and enjoy! 😊

09/20/2024

“Dan Dan Noodles”👨🏽‍🍳
Serves: 2
Prep: 15 mins
Cook: 10 min

Ingredients:
2 serves of thin wheat noodles
1 bunch bokchoy or greens of your choice

Sauce
2 tbsp Chinese sesame paste (if you can’t find this, substitute for tahini or nut butter)
2 tbsp soy sauce
2 tsp black vinegar
3 tsp brown sugar
2 tbsp chilli oil, adjust to taste, hot
2 cloves garlic, finely minced

TVP mince
1/2 cup textured vegetable protein (TVP)
1/2 tbsp cooking oil
1 tsp minced ginger
1 tsp minced garlic
1 tbsp soy sauce
1 tbsp shaoxing wine

To serve
1/3-1/2 cup asian vegetable stock (I whisked boiling water + a spoon of Asian mushroom stock powder)
Chilli oil
Green onions
Toasted sesame seeds

Method
1. Bring a large pot of water to the boil. Cook your noodles according to packet instructions. One minute before the noodles cook through, put in the bokchoy. Drain and rinse with cold water and set aside.
2. In a small bowl whisk together the sauce ingredients until well combined.
3. To make the mince, add the TVP into a small bowl. Pour enough boiling water to cover the TVP and allow to sit until reconstituted and softened.
4. Heat the oil in a frypan over medium high heat. Add in the garlic and TVP and fry for 1-2 minutes. Add in the soy sauce and shaoxing wine and fry off until dry.
5. To serve, divide the sauce evenly into two bowls. Top with your noodles and blanched greens and divide the hot veggie stock into each bowl (around the sides of the noodles, this helps thin out the sauce a little for the perfect consistency). Garnish with chilli oil, green onions and sesame seeds. Mix very well to coat the noodles in the sauce and enjoy immediately! 🥢

09/13/2024

How Beautiful, and Tasty!👨🏽‍🍳
Aegean olives, home dried mint, fresh basil leaves, lime slices! With Over fresh crusty bread 🥖 to dip!🍃

09/11/2024

“Italian sausage Bacon potato Kale Soup”👨🏽‍🍳🍲

Ingredients:

5 strips of bacon (thick cut works best)
1 pound Italian sausage see note
1 medium onion chopped
5 cloves garlic minced
2 cups chicken broth (beef works too)
4 cups water
4 large red potatoes diced (leave skins on)
1/4 teaspoon Italian seasoning
1 cup heavy/whipping cream
1 small bunch of kale torn into bite-size pieces (remove stems)
Salt and pepper to taste
Instructions:

Using kitchen shears (or a knife), cut the bacon into small pieces and add it to a pot. Cook for 5 minutes over medium-high heat to give the bacon a bit of a head start before adding in the sausage.
Add the sausage meat to the pot.
Allow the sausage and bacon to get nicely browned and crispy (this can take 15+ minutes). Stir occasionally. There may be quite a lot of fat in the pot (especially if you’re using thick cut bacon), so you may want to spoon some out and discard it, but be sure to leave a few tablespoons in there as it adds flavor.
Stir in the onions and garlic. Cook for 2-3 minutes.
Add the chicken broth, water, potatoes, and Italian seasoning to the pot.
Increase the heat to high and bring the soup to a boil, then reduce to medium-low heat to simmer.
Cook for 10-15 minutes or until the potatoes are tender.
Add in the cream and kale, and cook for a further 5 minutes or until the kale is soft and wilted. Season with salt & pepper as needed.

09/08/2024

“Roasted Corn & Asparagus Pesto Penne Pasta”👨🏽‍🍳💚

Ingredients:

16 oz Green Asparagus
2 Corn on the cobb, husk and silk removed
2-3 tbsp Olive oil
3 Garlic Cloves
Salt
16 oz. penne or pasta of choice
3 4 cup pesto
A few tbsp of pasta water
Juice of 1 lemon
Lemon zest (optional)

Instructions:

Preheat oven to 425 F.
Rinse asparagus, cut off the woody ends (you can also just snap them off with your fingers!), and prepare corn.
Mince garlic very finely (or press it), and mix it with olive oil.
Rub garlic oil all over the asparagus and corn, season with salt, and place asparagus on a lined baking sheet. Wrap corn in tin foil, and roast it for 15 minutes.
After 15 minutes add asparagus to the oven, and roast everything for another 15 minutes.
Note: Reduce asparagus roasting time to 10 min if the stalks are fairly thin.
In the meantime prepare pasta according to package directions, and reserve some pasta water before draining.
When asparagus and corn are done, slice asparagus into bite-sized pieces, and slice off the corn kernels with a share knife.
Mix hot pasta with pesto, asparagus and corn, lemon juice and some of the zest.
If needed, add pasta water, and season to taste with salt and black pepper.

09/06/2024

“Easy Oxtail Philly Cheesesteak”🥖👨🏽‍🍳

Ingredients:

5 lbs of Oxtails
1c Celery
1 cup Carrots
1 cup Yellow Onions
1/4 Fresh Garlic
2 cup Red Wine
2 cups Water

Instructions:

1. In a large saute pan, combine all vegetables with 2 tablespoons of butter. Cook till slightly charred.
2. Add oxtails and top with cooked vegetables, red wine, water, cloves and 3tsp salt.
3. Cover tightly with foil and bake in a 400 degree oven for 4 1/2 hours.
4. Remove from oven and pull meat from bones.
To assemble the sandwich, use 1/4 cup of each of the following:

• Red bell peppers
• Green bell peppers
• Yellow onions
• Mushrooms
Sauté them in a skillet with juice from the oxtails, until soft, and almost transparent.
Add those ingredients to 1/2 cup of pulled oxtail onto your favorite hoagie roll! 😃

* In a medium sauté pan, add 1tbs butter, and open the split in the bread 🥖 and place inner part on pan allowing to cook until toasted!
Split hoagie roll and add oxtail filling.
Top with sliced provolone and melt. Enjoy!

09/03/2024

“Ethiopian Beef Tips” 🌿👨🏽‍🍳
Ingredients:

*For Awaze sauce:
3 tablespoon berbere
1 teaspoon black pepper
½ teaspoon cumin
½ teaspoon ground ginger
½ teaspoon salt
1 tablespoon olive oil
¼ cup water
*For the Beef tibs:
1.5 lbs beef bite sized pieces
⅓ cup niter kibbeh Ethiopian clarified butter
½ onion
2 cloves garlic
1 jalapeno pepper sliced
1 teaspoon berbere
3 tablespoon olive oil
1 tablespoon lemon juice
½ teaspoon black pepper
½ teaspoon salt
Instructions:

1. In a small bowl, add all the spices for the Awaze sauce.
2. Add ¼ cup of water and 1 tablespoon of olive oil and mix till it forms a paste.
Also adding 1 tablespoon olive oil, ¼ cup water.
*You can also blend it together using a food processor.
Set aside
• Beef Tips:
1. Wash the cut beef pieces and place them in a colander to drain.
2. Chop the onions and jalapeno peppers, and mince the garlic.
3. In a large skillet, add the olive oil, and when heated, add the chopped beef.
4. 3 tablespoon olive oil
Add salt, black pepper, and berbere to the beef.
5. Brown beef for a few minutes on high heat till it is browned.
Then remove the beef and set them aside.
6. Melt niter kibbeh in a skillet, then add the chopped onions and minced garlic.
7. Saute for a few minutes, then add the sliced jalapeno peppers.
8. Add the Awaze sauce and stir.
Simmer for 5 minutes on low heat and add the browned beef.
Add the lemon juice and simmer for a few minutes on medium heat.
9. Stir in adding lemon juice.
10. Before eating Top with some cilantro, enjoy!

09/03/2024

“Chipotle style Mushroom Tacos” 🌮 🍄‍🟫👨🏽‍🍳

Ingredients:
lb. Baby Bella mushrooms, thick slice
2 Tablespoons reduced-sodium tamari
1 teaspoon minced garlic
½ teaspoon tomato paste
1 to 2 teaspoons lime juice
Pico de gallo (recipe below)
Freshly chopped cilantro
Chopped avocados

*Taco Herb/Spice Ingredients:
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon chipotle powder
¼ + 1/8 teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
Pinch to ¼ teaspoon sea salt. Or to taste.

*Easy Pico de Gallo Ingredients:
1 jalapeno pepper, seeded, fine dice
1 cup grape tomatoes, diced (or tomato of choice)
½ white onions, fine dice
½ cup cilantro, packed, chopped
3 Tablespoons lime juice
1 teaspoon minced garlic
Pinch to ½ teaspoon sea salt

Instructions:
1. Place the Herb/Spice Ingredients into a small bowl, mix well, set aside.
2. In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the sliced mushrooms and tamari, sauté over medium-high heat for 7 to 10 minutes to allow the mushrooms to release their moisture into the pan.
3. Add the tomato paste and garlic, stir constantly for 30 seconds.
Then add the lime juice and the Herb/Spice Mix to the skillet, stir to incorporate and sauté for about 3 to 5 minutes.
4. Remove from the stove, cover for several minutes to allow the mushrooms to absorb the flavors.
5. Serve with tortillas, topped with Pico de gallo, chopped, avocadoes and freshly chopped cilantro.

🌿 Pico de Gallo:
Place all the ingredients for the Easy Pico de gallo in a bowl, stir to combine.

09/03/2024

“Jamaican Cornmeal Porridge”🥣👨🏽‍🍳

Ingredients:
4 cups water separated
113.5 oz can coconut milk
1 cup fine yellow cornmeal
1 ½ tsp vanilla extract
½ tsp ground cinnamon
1/2 tsp ground nutmeg
¼ tsp ground all-spice
1/2 cup sweetened condensed milk or to taste
Instructions:
Add 2 1/2 cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
Meanwhile, add 1 cup cornmeal and 1 1/2 cup water to a large mixing cup and whisk until smooth.
Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
Cook over low heat for 15-20 minutes, stirring occasionally.
When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
Serve and enjoy!

09/01/2024

We have Head Chef Flavors👨🏽‍🍳, he’s the beating heart 🫀behind our great flavor creations! With us as his High Proficient Operating team we help bring the Highest Quality to you! 👌😃

09/01/2024

It’s here 📍!!

09/01/2024

“Short rib Bolognese” 🍝👨🏽‍🍳

Ingredients:
1 ounce dried porcini mushrooms
1/4 pound pancetta (or bacon), diced
1 pound boneless short ribs cut in 1-2 inch cubes
1 cup onion, diced
1 cup carrot, diced
1 cup celery, diced
4 cloves garlic, chopped
red pepper flakes to taste
4 tablespoons tomato paste
1 cup dry white wine (or beef broth)
1 cup beef broth
1 (28 ounce) can tomatoes, crushed
1 tablespoon balsamic vinegar
1 tablespoon italian seasoning
1/2 cup parmesan, grated
1/4 cup heavy cream or milk
1 tablespoon fish sauce
salt and pepper to taste
8 ounces pasta (gluten free for gluten free)
grated parmesan to taste
fresh parsley and/or basil to taste

Instructions:
1. Cover the porcini mushrooms in 1 cup boiled water and let soak until tender, about 20 minutes, before chopping the mushrooms and reserving the mushroom water.
2. Meanwhile, cook the pancetta in a large sauce pan and set aside reserving the grease.
3. Cook the beef in the same pan over medium-high heat until browned on all sides before setting aside.
4. Add the onions, carrots and celery to the pan and cook until tender, about 10 minutes.
5. Add the garlic, red pepper flakes, mushrooms and tomato paste and saute until fragrant, about a minute.
6. Add the wine, deglaze the pan, add the reserved mushroom water, pancetta, beef, broth, tomatoes, balsamic vinegar and italian seasoning, bring to a boil, reduce the heat to low and simmer, covered, until the beef is falling apart tender, about 2-3 hours. (You can also transfer the pot to the oven preheated to 275F/140C and cook until falling apart tender, about 3-4 hours.)
7. Mix in the parmesan and cream and season with fish sauce, salt and pepper to taste.
8. Meanwhile, cook the pasta as directed, toss with the sauce and enjoy topped with parmesan and parsley!

08/22/2024

Beautifully marinated🌱, slow cooked grilled until tenderly done!! With this smokie, zesty “Babyback Ribs”!! The party 🎈🎉 enjoyed these slabs of Ribs! 🍖👨🏽‍🍳

08/22/2024

“Garlic Fries + Vegan Chipotle Aioli”👨🏽‍🍳
-
Recipe:
Garlic Fries:
2 large russet potatoes
2 tbsp olive oil
1/4 cup nutritional yeast (can sub Parmesan cheese)
1 tsp garlic
1 tsp paprika
1/2 tsp salt
1/2 tsp onion powder
1/2 tsp parsley
Sprinkle of pepper
Cut the potatoes into fries, coat with the oil, then add the spices. Make sure the fries are well coated.
Baked at 425F for 40 mins, flipped halfway through.
Vegan Chipotle aioli:
1/2 cup primal kitchen foods vegan mayo (can sub regular mayo if you want)
1 chipotle pepper (from a can)
1 tsp Chipotle sauce (from the can)
2 tbsp unsweetened almond milk
1/2 lime juice
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
Sprinkle of salt and pepper
Blend together! 😀

08/20/2024

“Garlic Noodles”🍜 👨🏽‍🍳

Ingredients:

½ lb noodles, cooked according to package instructions, then drained
6-8 cloves of garlic, finely minced
1 tablespoon oil, canola, peanut, avocado or grapeseed oil
2 tablespoon butter
*Sauce:
2 tablespoon oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon fish sauce
Instructions:
1. Combine all the SAUCE ingredients in a bowl, and set aside.
2. Boil, and drain the noodles according to package instructions.
3. In a wok or skillet, heat the oil and melt the butter over medium-low heat. Add minced garlic and sauté until the garlic becomes very fragrant.
4. Before the garlic changes color, add the noodles and toss to combine.
5. Stir in the SAUCE mixture and turn the heat up to medium-high. Continue to toss until the noodles are evenly coated.
6. Once most of the sauce has been absorbed, turn off the heat.
Top Noodles with chopped scallions and serve!

08/18/2024

“Strawberry Cheesecake dip” 🍓🫕👨🏽‍🍳

Ingredients:

1 cup chopped strawberries
1/4 cup heavy whipping cream, cold
4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
2 tablespoons powdered sugar, sifted
1/2 teaspoon vanilla extract

Instructions:
1. In a blender, puree 1/2 cup strawberries. Strain to remove seeds.
2. In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over).
3. Transfer to another bowl and keep cold in the refrigerator.
In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, sugar, strawberry puree, and vanilla until smooth and creamy, about 2-3 minutes.
4. Scrape down the bowl then fold in the whipped cream until no white streaks remain then fold in remaining 1/2 cup strawberries.
Refrigerate for at least 1 hour before serving.

08/17/2024

Chef Flavors 👨🏽‍🍳 was out in Grand Rapids Michigan, and ran across the Pit-Master himself ! One of the Chefs he loves, and follows his recipes, and spice blends 🌱!

08/17/2024

Here’s some great but easy Sauce 💦 Recipes I hope you’ll enjoy! 👨🏽‍🍳

08/17/2024

“You won’t like me when I’m angry either. Now sit down and act like you got some Good Sense”!!

08/17/2024

Seasoned 🌱 marinating, and almost ready to be cooked! Some “Beef 🥩 Short Ribs” !!👨🏽‍🍳

08/17/2024

“Raw Turkey leg Brine”🍗🌱👨🏽‍🍳

Ingredients:
4 quarts water
1 cup Kosher salt
1 cup Dark brown sugar
2 medium onions (peeled and quartered)
1 bulb garlic (cut in half)
10 black peppercorns
4 sprigs fresh thyme
3 sprigs fresh rosemary
4 bay leaves

Instructions:
1. Make the brine. Bring 1 quart of water to a boil on the stove. Stir in salt, brown sugar, and all the herbs and spices. Turn off the heat, and let sit for 30 minutes. Pour the mixture into a large container and add 3 quarts of cold water. Put in the fridge until cold.
2. The brine should be cold when the turkey legs go in, so if you need to speed up the process, fill the sink ¾ of the way full with cold water and ice and let the container sit in it for a while, stirring occasionally.
3. Brine the turkey legs. Add the turkey legs to the cold brine so that they are completely submerged. Cover tightly and return to the fridge for at least 4 hours or overnight.

08/01/2024

It’s layered flavors I enjoy giving my Clients, this is some 🔥 wings with a candied light heat, sweet glaze! 👨🏽‍🍳

07/30/2024

Nothing like a delicious 🥪 Open-face sandwich!! 👨🏽‍🍳

Address

Houston, TX
77081

Telephone

+16165897239

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😂 Let’s make it delicious then, especially for Grandma she deserves it! We make whatever you enjoy, we also make scrambled eggs, bacon 🥓, and whatever else you like! 👨🏽‍🍳