Distinguished Flavors, Private Chef & Catering

07/10/2025

Country smothered Smoked Turkey Necks” 🌱👨🏽‍🍳

Ingredients:
6 lbs. turkey necks washed and dried
5 tablespoons Savory Cajun Seasoning
1 cup all-purpose flour
5 tablespoons avocado oil
5 tablespoons unsalted butter
1 medium onion chopped medium
1 bell pepper chopped medium
3 stalks celery chopped medium
6 garlic cloves chopped fine
2 teaspoons kosher salt
1 teaspoon dry thyme
5 sage leaves chopped or 1 teaspoon dried sage
1 teaspoon cayenne (Optional)
3 bay leaves
¼ cup worcestershire sauce
3 ½ cups unsalted chicken stock
8 green onions chopped, garnish
½ cup Italian parsley chopped, garnish

Instructions:

1. Preheat the oven to 300°F/ 148°C. Liberally season turkey necks on both sides with 4 tablespoons of Savory Cajun seasoning. In a medium bowl, combine the remaining Cajun seasoning in flour. Light dredge turkey necks in flour.
2. Heat a heavy bottom pot over medium heat, add 3 tablespoons of oil and butter; once butter is melted, in batches, cook turkey necks for 2-3 minutes per side until brown. Add remaining oil and butter; once melted, add ½ cup of seasoned flour and stir constantly until it turns peanut butter brown.
3. Stir in onions, bell pepper, celery, and kosher salt; cook for 2-3 minutes. Add garlic, thyme, sage, cayenne pepper, and bay leaves, and cook for 1 minute.
4. Add worcestershire sauce and chicken stock, stir until smooth, and bring to a boil. Add the turkey necks back, cover, and bake for 3-3 ½ hours until turkey necks are fork tender. Stir at the halfway point and lightly scrape the bottom of the pot; add more stock if you want a looser gravy.
5. Serve turkey necks with gravy over rice or mashed potatoes and garnish with green onions and parsley.

07/06/2025

“ Curry Lentil Soup” 🥣 👨🏽‍🍳

Ingredients:

2 tablespoons olive oil or avocado oil
1 small sweet onion, diced
4 carrots, peeled and chopped
1.5 cups uncooked green lentils, rinsed
2 cups veggie broth
2 cups full-fat coconut milk
1/2–1/4 teaspoon curry powder (based off your preference)
1 bay leaf
1/2 teaspoon turmeric
1/2 teaspoon cumin
3–4 cups baby kale
Sea salt and black pepper to taste
Cilantro for garnish

Instructions:
1. Heat the oil in a large pot and add the onions, carrots, cook for 5-7 minutes or until fragrant
2. Add the lentils and broth and milk
3, Then add in the bay leaf, turmeric, curry powder, cumin and salt and pepper and simmer for about 25-30 minutes
4. Remove from heat and fold in the kale and serve with rice, bread or anything you’d enjoy!

07/02/2025

👨🏽‍🍳

06/29/2025

05/26/2025

“Hot Cheeto Burrito” 👨🏽‍🍳🌯

SHORT RIB MARINADE:
• 1 cup soy sauce
• 1/2 onion, chopped
• 1/2 cup garlic
• 1 cup scallions
• 1/2 cup mirin
• 1 cup pulp-free orange juice
• 1/4 cup sugar
• 1/2 cup sesame oil
• 1/2 cup apples or pear
3 tbsp roasted sesame seeds
• Shredded cheddar cheese
O Large flour tortillas
• 5 lbs short rib
• For a vegetarian burrito, replace short ribs with two avocados
• 4 cups sour cream
• 1 lime
• 2 cups sambal chili sauce
• 1 cup roasted sesame seeds, plus more for garnish

Instructions:
Step 1
Purée the ingredients for the marinade.
Step 2
Place the marinade and short ribs in a large bowl. Cover and marinade for at least two hours.
Step 3
After the short ribs are marinated, grill and chop the short ribs for
15-20 minutes, or until the internal temperature of the ribs is
130°F.
Step 4
Mix the sour cream, lime, sambal chili sauce, sesame seeds, pinch of salt and chopped cilantro together. Set aside.
Step 5
Pour the CHEETOS® Crunchy
FLAMIN’ HOT® Cheese Flavored Snacks into a blender to pulverize into dust. Set aside.
Step 6
Add the short rib or avocado to a lightly toasted 12” flour tortilla.
Step 7
Layer with shredded cheese, and then add a handful of hot Cheetos, also crush hot Cheeto to dust to dip burrito in!
Step 8
Smother with 2/3 cup of chili sour cream sauce and your favorite hot sauce.
Step 9
Roll it up and enjoy!

05/26/2025

Blessings, and Much love ❤️ , and Respect 🫡 to the families, close ones of those who gave everything. 🫡 Rest in peace to those great ones who gave everything for us all. ❤️😔🕊️🫡

05/20/2025

“Sun dried tomato pesto paste” 😀🍅🥦🔪

Ingredients:
½ cup boiled cashews
¼ cup olive oil (pesto) + 1 tbsp (veggies) separated
8 ounces sun-dried tomatoes
¼ cup pine nuts
2 tbsp nutritional yeast
2 cloves garlic
1 tsp onion powder
½ tsp salt (plus more to taste)
2 cups broccolini florets
1 can chickpeas rinsed and drained
1 package of Gluten Free Pasta
Instructions:

Begin by boiling the cashews. You will do this by heating a small pot on the stove to medium high. Pour in 1 cup of water and cashews. Bring the entire pot to a boil. Once it’s reached a boil, cover with a lid and reduce temperature to low. Set timer to 20 minutes. While waiting for cashews to boil, cook your Rotini pasta as instructed. Then, heat a large skillet to medium high, pour in 1 tbsp of olive oil, broccolini florets and chickpeas. Season with salt and pepper. Saute until chickpeas are golden, about 10 minutes. Once cooked, set your pasta, broccolini, and chickpeas aside. Once cashews are boiled (they will be tender and break easily), drain the water from them and pour them into a food processer. Then, add your olive oil, sun-dried tomatoes, pine nuts, nutritional yeast, garlic, onion powder, and salt. Blend on high until the cashews, pine nuts, and sun-dried tomatoes are broken down and the contents are blended together. It should take less than a minute. In a large mixing bowl, mix the pesto, the pasta, and the sliced tomatoes and spinach together. Serve warm or cool.😀

05/18/2025

“Parmesan Butter”🧈 👨🏽‍🍳
Ingredients:
1 cup unsalted butter, softened
1 Tbsp dried parsley
1 Tbsp minced garlic
½ tsp Italian seasoning
⅛ tsp black pepper
½ cup grated Parmesan cheese
Instructions:

1. In a medium sized bowl, combine all ingredients.
2. With a spoon, or rubber spatula mix, and combine ingredients until smooth and completely mixed through.
3. It’s ready to enjoy! 😊
4. Place in a container with a lid, store in refrigerator.

05/16/2025

“Huli Huli Chicken” 🍍👨🏽‍🍳
Ingredients:
3 lb chicken thighs (or breast)
1 tbsp vegetable oil
*MARINADE:
3/4 cup pineapple juice, canned or bottled (NOT FRESH!) , unsweetened (Note 2)
1 1/2 tbsp ginger , freshly grated (Note 3)
1 1/2 tbsp garlic , freshly grated (Note 3)
1/2 cup tomato ketchup (or Aussie tomato sauce)
1/2 cup soy sauce
1/4 cup sherry or Chinese cooking wine (Note 4)
1/4 cup brown sugar
1 tbsp Sriracha
2 tbsp rice vinegar (or cider vinegar)
1 tbsp sesame oil , toasted
*GARNISHES, OPTIONAL:
Sliced green onion
Pineapple slices , (optional) grilled for 3 minutes on each side for lines,
Instructions:
1. Mix marinade, set aside 3/4 cup for basting.
2. Pour the rest over the chicken in a glass or ceramic container (not metal or plastic), coat chicken then marinade 24 - 48 hours.
⭐️COOKING:
1. Brush grill with oil then preheat to medium high, or (if cooking 🍳 stovetop) heat oil in a skillet over medium high heat.
2. Drain excess marinade from chicken, place on BBQ/skillet.
3. Cook the first side for 2 - 3 minutes until golden (adjust heat if browning too fast stove top), then flip and cook for 2 minutes.
3. Baste (dab) generously with reserved marinade, then flip and cook for 1 minute.
Repeat this every minute or so for a total cook time of 10 minutes, or until internal temp in the thickest part registers 75°C/167°F (for thigh) or 65°C / 150°F (for breast).
4. Transfer chicken to a plate, loosely cover with foil and rest for 3 minutes before serving, garnished with green onion if desired.
5. Enjoy 😊 with your favorite sides!

05/14/2025

Making “Vegan Potato Gnocchi”, with a Garlic, Parsley Sauce” with Sweet Broccoli 🥦 👨🏽‍🍳!!

05/07/2025

It’s that season 🦞🍋🍃👨🏽‍🍳 we are cooking them up for our clients, 😃 with all the trimmings!

05/07/2025

Need a new topping for your favorite dessert? “🍓Homemade Strawberry Sauce🍓” 👨🏽‍🍳

Ingredients:
1 lb. frozen strawberries
1/4 cup granulated sugar
1 tablespoon water
1 tablespoon cornstarch
Instructions:
Add all ingredients to a heavy-based saucepan over low heat. Heat, stirring to dissolve the sugar.
As soon as the strawberries have thawed, add everything to a blender and purée (see notes). Return the puree to the saucepan, bring it to a simmer and let cook, stirring every so often until very thick and a little darker. Strain the mixture.

05/01/2025

Something delicious😋on the way, hibachi style! 🔪👨🏽‍🍳

04/28/2025

Preparing👨🏽‍🍳with love, Passion, and Precision the outcome will be delicious!

04/27/2025

A Quick and Easy “veggie chilli “🌶🥣😀......
1 packet of mushrooms,
1 tin of red kidney beans (drained)
1 brown onion
1 tin of chopped tomato
1 chilli con carne packet

1. Finely chop mushrooms & onion.
2. Fry off in a pan for 5 minutes before adding kidney beans & tinned tomatoes.
3. Add some water & packet mix and stir thoroughly.
4. Simmer until sauce is thick.

04/27/2025

What Food would best describe your Love ❤️ Language!!?😃

04/27/2025

Our head Chef “Chef Flavors” sends his ❤️, and heavy Respect 🫡! He said Thank you all deeply, and that he’s excited to bring some new surprises your way service wise! 🥳 We all can’t wait for you all to enjoy them! 🙌😃

04/25/2025

Oven roasted pork ribs, with a sweet heat🥵glaze. Along side the kitchen (everything inside) dirty rice! 👨🏽‍🍳

04/22/2025

A very very small victory, but a tiny step in the right direction in de-posioning ☠️ American Food.

04/12/2025

“Roasted beef short Ribs & Brown Gravy”👨🏽‍🍳
Ingredients:
3 tablespoons olive oil, divided
1 large onion, halved and sliced
2 medium carrots, diced
2 ribs celery, diced
1 large garlic clove, minced
2 cups dry red wine, such as cabernet or pinot noir
1 1/2 cups beef broth
4 to 5 pounds bone-in beef short ribs
Dash kosher salt
Freshly ground black pepper, to taste
2 to 3 sprigs fresh thyme, or 1 teaspoon dried thyme leaf
* Gravy:
5 tablespoons butter, or skimmed fat from the broth
1/3 cup all-purpose flour
1/2 to 1 teaspoon gravy browning sauce (optional)
Instructions:
1. Preheat oven to 300 F.
2. In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
3. Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
4. Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
5. Sprinkle short ribs with salt and pepper.
6. Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
7. Add short ribs and sear, turning, until browned on all sides. Remove short ribs and set aside.
8. Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
9. Arrange short ribs in broth and wine mixture and top with the cooked vegetables, add thyme sprigs.
10. Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
11. Remove meat and vegetables to a platter with a slotted spoon; keep warm.
12. Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
13. In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
14. Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
15. Add broth mixture and cook, stirring, until thickened. *If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy.
16. Taste and adjust seasonings.
17. You’re ready to plate 🍽️ and Enjoy!

04/12/2025

Understanding how to set the table 🍽️ for dinner, or any occasion! 👨🏽‍🍳