Distinguished Flavors, Private Chef & Catering

03/07/2025

“Alfredo Sauce”👨🏽‍🍳
Ingredients:

¼ cup butter
1 cup heavy cream or Half&Half
1 ½ cups freshly grated Parmesan cheese
1 cup
1 clove garlic, minced
¼ cup chopped fresh parsley
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
Instructions:

*Melt butter in a medium saucepan over low heat. Stir in cream and simmer for 5 minutes.
*Add cheese and garlic; whisk continuously until heated through. Stir in parsley and all spices.
*Serve immediately and enjoy!

03/06/2025

Something built for this chilly 🌬️🍃 time of year! You need a meal 🍽️ that will stick to your ribs so to speak. Delicious, and filling! 👨🏽‍🍳

03/05/2025

🔪 Understanding the variations of knifes, and their purpose for the best outcome in use on products! 👨🏽‍🍳

03/04/2025

“Home-made Montreal steak Seasoning”👨🏽‍🍳

Ingredients:

1 cup black pepper coarse ground
1/2 cup kosher salt coarse grind
1/3 cup dried garlic chips (See Note 1)
1/3 cup onion powder
3 tbsp paprika
3 tbsp dill seeds or caraway seeds
1 tbsp dried orange peel

In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel. Store in a dry location in an airtight container.
This recipe makes 2 1/2 cups (See Note 3). Store in a sealed jar.
🌱🔥🌱

*You can use fresh garlic if using the rub immediately. If you want, you can substitute 3 tablespoons of granulated garlic for the garlic chips.
I typically use Penzy’s orange peel that comes in small chip form.
If using a fresh orange: Using a citrus zester, remove half of an orange’s peel, being careful not to get any of the white pith part. You want just the zest and its essential oil. If not planning to use right away, spread the orange zest on a piece of parchment paper to dry out. This helps prevent the Montreal steak seasoning from clumping.
This recipe makes 2 1/2 cups = 40 tbsp = 120 tsp = 480 1/4 tsp servings. Use as you prefer.

03/02/2025

“Fried French Toast” 🍞👨🏽‍🍳
Ingredients
:
1 cup flour
1⁄2 teaspoon salt
1 cup milk
2 eggs, well beaten
10 slices bread
Olive oil (for frying)
1 tbsp Cinnamon
1/2 tbsp Nutmeg
1 tsp of Vanilla Bean Extract
Instructions:

*Mix your dry ingredients in one bowl, and in a separate bowl beat together the cream, eggs, and vanilla. Make sure the eggs are beaten well.
*Stir the dry ingredients into the wet – whisk until there are no lumps – and set everything aside while you heat your oil in a cast-iron skillet or frying pan. You want the oil to be about 1/2 way up the sides of the pan.

*When the oil is ready (around 365º F), coat your slices in the batter, allowing the excess to drip off. If your bread is heavy, or if you like a creamier middle, feel free to soak your bread for a couple of minutes.
*Carefully add slices to preheated oil, and cook until golden brown, then flip and cook the other side (3-5 minutes per). Cook in batches, ensuring not to crowd the pan.
*Remove and drain on a wire rack. Move the rack to your preheated oven to keep warm while you cook the rest.
*Serve immediately with desired toppings like powdered sugar, syrup or fruit compote.

03/02/2025

You have to be cautious when ingesting Color dyes 🌈 food, here are some side effects of the dyes in food.

03/02/2025

You seen a fully processed Deer!!👨🏽‍🍳🔪🦌

03/02/2025

“Grilled Chicken Marinate”🍗💨👨🏽‍🍳
Ingredients:

⅔ cup olive oil
⅔ cup less sodium soy sauce
1 lemon, juiced
1 tablespoon brown sugar
2 tablespoons spicy brown mustard
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
½ teaspoon liquid smoke flavoring
1 teaspoon chili garlic sauce, optional
2 to 3 pounds assorted chicken pieces

Instructions:

*Place all the marinade ingredients in a small mixing bowl and whisk until well combined.
Place the chicken into a gallon sized plastic storage bag and add the marinade (split the chicken between two bags, if needed). Seal the bag and turn it around a few times to distribute the marinade.
Refrigerate for at least 1 hour or up to 8 hours.

02/28/2025

“Chest Pies”🥧 👨🏽‍🍳
Ingredients:

3 eggs, beaten
1⁄3 cup buttermilk
1 1⁄2 cups sugar
1 teaspoon vanilla
1 teaspoon flour, mixed with sugar
1 pie shell, uncooked
1⁄3 cup butter, melted
Instructions:
1. Mix all ingredients.
2. Bake in 450 degree oven until crust begins to brown (about 10 minutes).
3. Reduce heat to 350; bake about 40 minutes until the pie does not shake in the middle. It will look very dark, and will fall some after you take it out of the oven.
4. Let cool room temperature, and enjoy!😊

02/27/2025

❤️ Can’t wait to see you 🔜!!

02/26/2025

Fire 🔥 roasted garlic herb buttered Prawns 🦐 on a skewer, with a zesty dry rub sprinkle with dipping butter sauce! 👨🏽‍🍳🔥🍋🌶🥂

02/25/2025

“Red beans & Rice” (1 of a few variations)👨🏽‍🍳🫘🧄

Ingredients:

3 slices thick bacon
1 medium yellow onion, diced
1 medium green bell pepper, diced
3 ribs celery, diced
3 teaspoons minced garlic (or 3 cloves garlic)
8 ounces cubed ham
12-16 ounces andouille sausage, sliced into medallions (or beef smoked sausage)
2 tablespoons all purpose creole seasoning
4 cups chicken stock or broth
4 cups water
3 bay leaves
16 ounces small dried red beans
4 cups instant long grain white rice

Instructions:

*Cook chopped bacon in dutch oven. Remove when done and drain on a paper towel. Add diced bell pepper, onion and celery to hot bacon drippings and sauté over medium heat. *When vegetables are tender, add minced garlic. Cook until vegetables are almost translucent.
Add cubed ham, sliced sausage and creole seasoning to the vegetables. Sautee for another 3-5 mins.
*Stir in chicken broth, using the broth and steam to loosen the browned bits from the bottom of the pot. Stir in red beans, water, chopped bacon and bay leaves and bring to a low boil. Reduce heat immediately and simmer for 2 hrs. Stir occasionally to make sure beans aren’t sticking. Add more boiling water if needed.
*After 2 hours, remove about 1 cup of beans from pot. Mash and stir back into pot to make a thick and creamy sauce. Let simmer for another 30 minutes to an hour, stirring occasionally as beans continue to thicken.
*Serve over white rice with chopped chives or parsely for garnish.

02/21/2025

“Noodle Soup & Hot Garlic Oil” 🍜🌶️👨🏽‍🍳
Ingredients:
2 tbsp olive oil
1 large onion finely chopped
1 tsp ground coriander
1 tsp ground turmeric
1/2 tsp ground black pepper
1/4 tsp ground cinnamon
1 tsp paprika powder
Salt to taste
6 cups vegetable broth
1 can kidney beans drained and rinsed
1 can chickpeas drained and rinsed
1 can diced tomatoes
2 tbsp tomato paste
2 cups fresh spinach chopped
Handful fresh cilantro chopped
Handful fresh dill chopped
8 oz dried linguine or other thin noodles, egg-free
*For the Vegan Yogurt Sauce:
2 cups unsweetened plant-based yogurt
Salt to taste
*For Hot Garlic oil:
Dried mint crushed
Red pepper flakes optional
For the Hot Garlic Oil:
3 tbsp olive oil
3 cloves garlic thinly sliced
Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, cooking until translucent.
Mix in coriander, turmeric, black pepper, cinnamon, paprika powder, and salt. Cook for a minute.
2. Stir in the tomato paste and cook for another 2 minutes.
3. Pour in vegetable broth. Add kidney beans, chickpeas, and diced tomatoes. Bring to a boil.
Add noodles to the boiling soup. Reduce heat and simmer until noodles are cooked, about 10-12 minutes.
4. Combine plain yogurt, and salt in a bowl.
Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.
5. In a small pan, heat 3 tbsp olive oil over medium heat. Add sliced garlic, cooking until golden and fragrant. Remove from heat.
6. Combine yogurt, and salt in a bowl.
Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.
7. Serve soup in bowls, top with yogurt sauce. Drizzle with hot garlic oil, and sprinkle with dried mint and red pepper flakes if desired!
8. Enjoy! 😉

02/21/2025

Our head Chef “Chef Flavors” 🫡👨🏽‍🍳!! We love you here at and stay proud of your commitment, and dedication to this! You do allot, seeking no recognition, tireless work in different community’s ❤️ giving of yourself, Reasources, giving out town pocket no sponsors. It’s so much more that can be said even in supporting other’s businesses with no recognition, or asking there of, sharing your light ⭐️ to push others to Win even if it’s ahead of you without thinking twice about it. 🙏 Thank you Chef.

02/19/2025

Preparing some Baby-back pork Ribs🍋 with a marinade I mixed, and dry rub🌿 to slow roast until tender, and juicy! You will be able to slide the bones 🦴 out with your fingers! 👨🏽‍🍳

02/19/2025

“Taco Soup” 🥣 👨🏽‍🍳
Ingredients

2 tsp olive oil
1 1/4 lbs lean ground beef
1 medium yellow onion chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp)
1 jalapeno, seeded and finely chopped (optional)*
2 (14.5 oz) cans diced tomatoes with green chiles
1 (14 oz) can low-sodium beef broth
1 (8 oz) can tomato sauce
1 Tbsp chili powder**
1 tsp ground cumin
3/4 tsp ground paprika
1/4 tsp dried oregano
1 1/2 Tbsp dry ranch dressing mix, or 1/3 cup chopped cilantro and 1 Tbsp fresh lime juice
Salt and freshly ground black pepper
1 1/2 cups frozen corn
1 (14.5 oz) can black beans, drained and rinsed
1 (14.5 oz) can can pinto beans, drained and rinsed
*Toppings:
Shredded Mexican blend cheese, chopped green or red onions, diced avocados and corn tortilla strips/chips
Instructions:
1. Heat a large pot over medium-high heat drizzle lightly with oil.
2. Add the ground beef in the pan, along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and saute 1 minute longer.
3. Drain the excess fat from beef mixture, then stir in tomatoes with chiles, beef broth, tomato sauce, chili powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.
4. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired. Stir in cilantro and lime if using.
5. Serve warm finished with desired toppings! 😃

02/15/2025

“Cantonese Lobster”🦞👨🏽‍🍳
INGREDIENTS
2 live lobsters (1 1/4 to 1 1/2 pounds or 560-680g each)
1/4 teaspoon ginger (minced)
2 cloves garlic (minced)
2 scallions (chopped)
2 1/4 cups low-sodium chicken stock
1 teaspoon sesame oil
3/4 teaspoon salt (or to taste)
1/2 teaspoon sugar
1/4 teaspoon white pepper
4 tablespoons cornstarch (divided)
2 eggs
1 1/2 tablespoons clear rice wine (can substitute Shaoxing wine, though it’s recommend clear rice wine, since it has a milder and smoother taste that’s more suitable for making Lobster Cantonese)
4 ounces ground pork
2 tablespoons neutral oil
Instructions:
1. Prepare the live lobsters by cutting them into bite-sized pieces. Prepare the ginger, garlic, and scallions.
2. Next, prepare the sauce. Add the 2 cups of the chicken stock, sesame oil, salt, sugar, and white pepper to a bowl and mix thoroughly.
3. Separately, mix 3 tablespoons of the cornstarch with ¼ cup of chicken stock. In a different bowl, make a reserve slurry by mixing the remaining tablespoon cornstarch with 1 tablespoon water for extra thickening if you need it. Woks and stoves vary, so it’s good to have this on hand.
4. Lightly beat 2 eggs in a bowl. You want to break up the yolks but still see a separation between the yolk and white. This gives the dish a nice color contrast in the sauce.
5. Measure clear rice wine into a small bowl so it is handy. This dish comes together fast, and you don’t want your lobster overcooking while you fumble with the rice wine bottle.
6. Boil 2 cups of water in a large wok, and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a fine mesh strainer, give it a quick rinse, and set aside. This will give you a clear, clean sauce.
7. Wash your wok and place over medium heat. Add the oil, and stir in the minced ginger. Once it starts to sizzle, add the minced garlic, cooked ground pork, and lobster pieces. Stir-fry for 10-20 seconds. Add the clear rice wine around the perimeter of the wok and stir-fry for another 10 seconds.
8. Stir up your chicken stock mixture and pour it into the wok….

02/13/2025

“Vanilla Pudding”🍨👨🏽‍🍳
Ingredients:

4 large egg yolks
1/2 cup granulated sugar
1/2 cup brown sugar, packed (you can replace this with granulated sugar)
1/2 teaspoon kosher salt
3 tablespoons cornstarch
1 cup whole milk, cold
2 cups whole milk, warm
1 vanilla bean, or 1 tablespoon vanilla extract
2 tablespoons butter
Instructions:
*Add 4 large egg yolks to a 3-quart saucepan that is not on the stove.
*Add 1/2 cup granulated sugar, 1/2 cup packed brown sugar (or use all granulated sugar for a stronger vanilla-only flavor), 1/2 teaspoon kosher salt, and 3 tablespoons cornstarch.
*Add 1 cup milk and use a hand mixer to beat on high speed for at least 1 minute, until the mixture is completely smooth.
In a glass measuring cup (or bowl with a spout), add 2 more cups whole milk. If you are using a vanilla bean, slice the bean in half and use the back of your knife to scrape the seeds into the milk. Stick the now-empty pod into the milk. *Microwave for 2-3 minutes, until the milk starts to bubble and foam at the edges. Once it bubbles (keep an eye on it!), take it out of the microwave right away. Discard the pod.
Remove from the stove. Use your hand mixer one more time to beat the hot mixture very well. This whips a bunch of air into our pudding, making it light and fluffy.
*Stir in 2 tablespoons butter, and 1 tablespoon vanilla extract if you did not use a vanilla bean.
If a smooth texture is very important to you, strain your pudding through a fine sieve into a new bowl.
*Cover your hot pudding immediately with plastic wrap. Press it right onto the pudding itself, trying to get any air bubbles out. This will prevent a film from forming on top of the pudding.
⭐️Refrigerate the pudding for at least 2-4 hours. After cooling 😃 Enjoy! You can also add the remaining ingredients for an Amazing Banana Pudding or any form there of!

02/10/2025

“Baked Artichoke, and Spinach Dip Bread Bowl “👨🏽‍🍳
Ingredients:
10 oz spinach frozen but thawed, drained and chopped
1 can (14 oz) artichoke hearts drained and chopped
½ cup sour cream
¼ cup mayonnaise
2 clove garlic minced
3 scallions chopped
2 tbls fresh chopped dill
1 (4oz) can chopped green chilis 
4 oz cream cheese at room temperature 
2 cup mozzarella shredded/divided 
1/2 cup Parmesan cheese grated
Juice of one lemon 
1 large whole round bread (Italian or Sourdough)
Instructions:
Preheat oven to 400F.
Line a sheetpan with parchment.
Combine all the dip ingredients (including only one cup of shredded mozz) in a bowl and mix.
Slice off the top of the bread and hollow out the inside of the bread. Dice up the doughy bread in 2” pieces and place on sheetpan. 

Spoon the dip inside the bread, sprinkle with remaining 1 cup mozzarella, replace the top, put on sheetpan and bake for about 15 minutes. Remove top and broil for a few minutes or until the cheese is golden brown.

02/10/2025

02/10/2025

“Salsa Roja”👨🏽‍🍳
Ingredients:
1 dried ancho chile, stemmed, seeded, and torn into ½-inch pieces (¼ cup)
1 pound plum tomatoes, cored and halved, divided
1 - 3 teaspoons minced canned chipotle chile in adobo sauce, divided
¼ small onion, root end attached
1 jalapeño chile
1 large garlic clove, unpeeled
¼ cup fresh cilantro leaves and stems, chopped coarse
¾ teaspoon table salt

*
BEFORE YOU BEGIN
Chiles vary in heat level, so adjust the amount of chipotle to your taste. This salsa is great with chips, tacos, fried or scrambled eggs, quesadillas, or grilled meat.
Instruction:
Process ancho pieces in blender until finely chopped, about 20 seconds. Add one-quarter of tomatoes and 1 teaspoon chipotle. Process on low speed, scraping down sides of blender jar if necessary, until tomatoes are finely chopped and ancho pieces are moistened, about 45 seconds. Let mixture sit for 15 minutes.
Meanwhile, line rimmed baking sheet with aluminum foil. Adjust oven rack 4 inches from broiler element and heat broiler. Place remaining tomatoes skin side down on prepared sheet. Add onion and jalapeño and broil until onion and jalapeño are blackened and tomatoes are beginning to turn spotty brown, 4 to 6 minutes. Flip onion and jalapeño, add garlic, and broil until all vegetables are blackened, 3 to 4 minutes.
Transfer jalapeño and garlic to cutting board; let cool. When cool enough to handle, peel garlic. Without peeling, stem and seed jalapeño. Add tomatoes, onion, jalapeño, garlic, cilantro, and salt to blender and process until smooth, about 2 minutes. Season with salt and up to 2 teaspoons additional chipotle to taste; process until smooth. Transfer to serving bowl or squeeze bottle. If desired, stir in water, 1 teaspoon at a time, to loosen to drizzling consistency. (Leftover salsa may be refrigerated for 1 week.)

02/08/2025

“Lemon & herb Roasted Cornish Hen”🍋👨🏽‍🍳
Ingredients:
whole Cornish hens (about 1 1/2 lb each)
2 sprigs rosemary
4 sprigs thyme
1 large onion (cut in quarters)
6 cloves garlic
1 lemon (cut in slices)
2 tablespoon olive oil
Dry Rub
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
1 tablespoon Italian seasoning
2 teaspoon smoked paprika
1 teaspoon garlic powder
¼ teaspoon red pepper flakes
Instructions:
1. Preheat the oven at 375*F
2. Combine all the dry rub ingredients together in a small bowl.
3. Pat the hens dry with paper towels then rub down with oil, before generously season with the dry rub both inside and out.
4. In a roasting pan add the rosemary, thyme, garlic, onion, and half the lemon slices. Place the hens in the roasting pan over the herbs, and onions.
5. Transfer the roasting pan to the preheated oven and bake for 50 to 60 minutes or until the thickest part of the breast registers at 165°F.
6. Remove the hens from the oven and let them rest for 20 minutes. Garnish with additional thyme, lemon slices and rosemary and enjoy!

02/05/2025

“Warm Roast beef sandwich & Onion Jam” 👨🏽‍🍳🥪🧅
Ingredients:
For the garlic rolls
8 tablespoons unsalted butter
1/4 cup olive oil
5 cloves garlic grated
1/4 teaspoon crushed red pepper flakes optional
1/4 cup flat-leaf Italian parsley minced
salt to taste
4 large hard rolls
3 tablespoons Pecorino Romano grated
For the onion jam
1/4 cup olive oil
3 large sweet onions diced, about 2 pounds
1/2 teaspon kosher salt
3/4 cup sugar
1 cup balsamic vinegar
1/2 teaspoon dried thyme
For the sandwiches
4 large garlic rolls from above
1 pound roast beef sliced thin or shredded
1/2 pound mozzarella cheese sliced
1 cup onion jam from above
Instructions:
*For the garlic rolls
Preheat oven to 350f and set the first rack in the middle and the other rack to the top 1/3 of the oven.
Saute the garlic in the butter and oil for 2-3 minutes over medium-low heat or until fragrant. Turn off the heat and add in the crushed red pepper flakes and parsley along with a pinch of salt (to taste).
Cut the rolls open and distribute the garlic butter all over the inside of each roll. Sprinkle with the Pecorino then place the rolls on a baking sheet and cover with foil.
Bake for 12 minutes on the lower rack then remove the foil and move the bread to the higher rack. Broil for 1-3 minutes or until the bread is golden around the sides and sizzling but not burnt. Watch the whole time and be prepared to remove it quickly.
*For the onion jam
Saute the onions in olive oil over medium heat until golden (about 15 minutes).
Add the salt, sugar, balsamic vinegar, and thyme. Cook for another 10 minutes or until the jam has thickened.
Taste test and adjust salt, pepper, and sugar levels to taste. Pour the jam into a bowl and set aside.
*For the sandwiches
Place the roast beef then top with mozzarella on the bottom half of each roll, dividing evenly. Place just the bottom sides onto a baking sheet and broil until the cheese melts (about 2-3 minutes). Watch carefully!
Spread the onion jam on top of the sandwiches then place the top rolls onto the sandwich. Enjoy!

02/04/2025

“Korean bbq Sauce”👨🏽‍🍳
Ingredients:
3/4 cup brown sugar packed
1/2 cup Tamari or soy sauce
1 tbsp rice wine vinegar
1 tbsp Gochujang paste
2 tsp sesame oil
1 tsp fresh minced ginger
1 tbsp minced garlic about 6 cloves
2 tbsp honey
1/8 tsp fresh ground black pepper
2 tsp cornstarch
1 tbsp water
Instructions:
1. Stir brown sugar, Tamari, rice wine vinegar, Gochujang paste, sesame oil, ginger, garlic, honey and black pepper together in a saucepan.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour the cornstarch slurry into the boiling Tamari mixture. Continue to stir the sauce.
4. Reduce the heat to low and cook until the sauce thickens, about 3 – 4 minutes.
5. Use immediately or store covered in the refrigerator for up to 2 weeks.
6. Enjoy! 😊

02/04/2025

Founded In 1910, Jones BBQ Diner In Marianna, Arakansas Is Still Standing As The Oldest Operating Restaurant In The Entire United States. 👏👏👏

02/03/2025

“Hot Honey Rub” (Wingstop copycat) 👨🏽‍🍳
Ingredients:

Dark brown sugar
Honey granules
Chipotle chili powder (sub with cayenne pepper or ancho chili powder for a milder seasoning blend)
Crushed red pepper
Paprika
Black pepper
Onion powder
Garlic powder
Cumin powder
Powdered cloves
Instructions:
1. Combine all spices together in a bowl.
2. After placing all spices in the bowl, blend all the spices together until smooth, and evenly blended t.
3. Its ready to use to sprinkle on wings, ribs, or whatever you enjoy it on! 😃

01/30/2025

“Steak house Sandwich” 👨🏽‍🍳🥖
Ingredients:

QUICK GARLIC AIOLI:
3/4 cup mayonnaise , preferably whole egg
1 large garlic clove , minced
CARAMELISED ONION:
3 large onions , peeled and finely sliced (brown, white or yellow)
40 g / 3 tbsp butter
2 tbsp brown sugar
1 tbsp balsamic vinegar
1/4 tsp salt & pepper
STEAK SANDWICH
1.2 - 1.4 lb grilling beef steak Salt, and pepper
1 tbsp olive oil
2 tomatoes , thickly sliced
2 oz arugula or other lettuce of choice
Mustard
Turkish bread 2 feet long (or 4 rolls / buns of choice)
Instructions:

*Garlic Aioli: Mix mayonnaise and garlic together. Set aside for 30 minutes+ for the flavour to develop (do not keep for more than 3 days tops).

*Caramelized Onion: Melt butter in a skillet over medium low heat. Add onions and stir to coat in butter. Place lid on (or place a baking tray over skillet) and leave for 20 minutes, stirring once or twice. Remove lid then cook for a further 20 minutes, stirring every now and then, until onion is golden (increase heat slightly if the colour is not changing). Add sugar, vinegar, salt and pepper. Cook for a further 10 minutes until jammy. Remove from heat and keep warm.

*BEEF - Take beef out of fridge 20 minutes before cooking. Season generously with salt and pepper.
Heat oil in a skillet over high heat (or heat BBQ). Cook steak to your liking - if using a secondary cut like Bavette, skirt or flat iron, it’s best medium rare.
Transfer beef to a plate, cover loosely with foil and rest for 5 - 10 minutes. Then slice thinlyagainst the grain.

⭐️ASSEMBLE SANDWICH:

1. Cut turkish bread into 15cm/6” lengths and split into half. Toast lightly.
2. Spread the bottom piece generously with garlic aioli. Top with rocket, then tomato slices, beef, caramelised onion. 3. Spread the top piece of bread with mustard then place on top.

01/30/2025

When Chef Flavors was a student 👨‍🎓 at got one of my degrees here in Culinary Science! He met, and formed family with so many distinguisheo greats in their fields! Chef said it was an honor to attend before it closed.

01/30/2025

Have some Lemon, Basil, cucumber Spring water! 🍋🌿🥒💦👨🏽‍🍳

01/29/2025

“Asparagus Stuffed Chicken
Breast “👨🏽‍🍳
Ingredients:
4 Skinless boneless chicken breasts about 1 1/2 lb.
1 Tsp Italian seasoning mix
1 Tsp Garlic Powder
1 Tsp Smoked Paprika
Sea salt and pepper
12 Asparagus stalks end trimmed
1 oz Sun-dried Tomatoes chopped
4 slices Mozzarella Cheese
1 Tosp Olive Oil
Instructions:
1. Preheat your oven to 400 F.
2. Place the chicken on a clean chopping board and sprinkle with Italian seasoning, garlic powder, paprika, salt, and pepper.
3. Start cutting each one lengthwise to create the pockets. Be careful not to cut all the way through.
4. Add 3 sprigs of asparagus and a couple of pieces of sun-dried tomatoes to a mozzarella slice, then roll it to hold them inside. Stuff the chicken breasts with it.
5. Close the pocket with a toothpick. Heat oil in a large and cast iron skillet over medium-high heat.
6. Add in the chicken and sear it until nicely golden brown, about 3-5 minutes per side.
7. Bake the chicken for 15-20 minutes, or until the cooked through and no longer pink in the inside.
8. Enjoy!