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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)

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.

10/17/2024

“Old school Beef Stew”👨🏽‍🍳🧄🌬️🥣🧅

Ingredients:

2 pounds beef stew meat (cubed chuck roast)
4 tablespoons cornstarch divided
1 teaspoon salt
2 tablespoons olive oil
1/4 teaspoon black pepper
2 cloves minced garlic
2 tablespoons tomato paste
4 cups beef broth
1/4 cup Worcestershire sauce
1 1/2 pounds red potatoes cut into bite-sized chunks
10 ounces pearl onions
4 carrots peeled and sliced
4 celery ribs sliced
1 teaspoon sugar
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon paprika
1/4 teaspoon allspice
1/4 cup cold water
Instructions:

Dust beef stew meat with 2 tablespoons cornstarch and season with salt and black pepper. In a large pot over medium-high heat, heat olive oil. Add beef stew meat, and sear until all sides are browned, about 5 minutes
Add in minced garlic and tomato paste and cook 1 to 2 minutes, until fragrant.
Pour in the beef broth and worcestershire sauce to deglaze the pan. Add red potatoes, pearl onions, carrots, and celery. Season with salt, sugar, parsley, paprika, oregano, basil, black pepper, and allspice.
Bring to a boil over high heat, reduce heat to low and simmer, covered, for 90 minutes, stirring occasionally.
In a small bowl, mix together remaining 2 tablespoons cornstarch with 1/4 cup cold water. Stir until completely dissolved. Pour the mixture into the stew. Stir over low heat until stew thickens.
Season with more salt and pepper to taste. Serve hot.

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!🍃

Address

Houston, TX
77081

Telephone

+16165897239

Website

facebook.com

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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! 👨🏽‍🍳