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Distinguished Flavors, Private Chef & Catering

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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)

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”👨🏽‍🍳
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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!! 👨🏽‍🍳

07/30/2024

“Simple Vodka Sauce” 🍸🌱👨🏽‍🍳

Ingredients:
1 tablespoon extra-virgin olive oil
1 small yellow onion, finely diced (about 1 cup)
4 ounces pancetta, diced
3 garlic cloves, minced
½ cup vodka
1 (28-ounce) can whole tomatoes
1 teaspoon kosher salt
¾ cup heavy cream
1½ cups freshly grated Parmesan cheese, plus more for serving
1 pound cooked pasta, for serving
½ teaspoon red pepper flakes (optional)
Thinly sliced fresh basil, for serving (optional)

Instructions:
1. Heat the olive oil in a large saucepan over medium heat. Once the oil is glistening, add the onion and pancetta and cook, stirring, until the onion has softened and the pancetta is crispy, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute more.
2. Add the vodka, tomatoes and their juices, crushing the tomatoes a bit with your hands as you add them to the pot. Bring the sauce to a simmer and cook, stirring occasionally for 30 minutes, or until the tomatoes are cooked down.
3. Stir in the salt, heavy cream, and the Parmesan. Cook, stirring occasionally, for another 5 minutes, or until thickened.
4. Serve over the pasta and sprinkle with red pepper flakes, Parmesan, and basil!

07/29/2024

“Honey glazed Veggie stir fry”👨🏽‍🍳

Ingredients:
1 tbsp Grape-seed Oil
3 Medium-sized Carrots, julienned
3 Medium-sized Zucchini, julienned
1 Small Onion, thinly sliced
3 tbsp Honey
1 tsp vegan Soy Sauce
Salt and Pepper to taste

Instructions:

Heat oil in a large skillet; add carrots, zucchini and onion and stir-fry until vegetables are crisp-tender. Stir in remaining ingredients and cook 1 Minutes longer.

07/29/2024

“Crab & Shrimp Cheesy balls”🌱🦐🦀👨🏽‍🍳

Ingredients:
- Crab meat
- Shrimp
- Cream cheese
- Cheddar cheese
- White pepper
- Garlic powder
- Cayenne powder
- Smoked paprika
- Himalayan salt
- Habanero
- All purpose flour
- Eggs
- Panko crumbs
- Frying oil

Instructions:

1. Remove crab meat from shell and set aside.
2. Peel & devein shrimp.
3. Cook whole shrimp in butter for ~ 4 minutes or until shrimp is about 85% done.
4. Chop shrimp & set aside.
5. Combine cream cheese, cheddar cheese, & crab meat into a food processor. Process until combined.
6. Transfer crab mix into a mixing bowl & season with white pepper, garlic powder, cayenne powder, smoked paprika, & salt to taste (habanero is optional)
7. Combine chopped shrimp to crab mix.
8. Roll into two inch balls & set aside.
9. Whisk eggs in bowl until smooth and set aside.
10. Coat crab ball in flour. Remove excess flour.
11. Dip crab ball into egg wash.
12. Coat crab ball in panko crumbs. Remove excess crumbs.
13. Fry 2-3 minutes or until golden brown.

07/26/2024

“Lamb Kabob” 👨🏽‍🍳

Ingredients:
Lamb (Cut into chunks)
– 1 jalapeno
– 2 cilantro bunches
– lemons
– kiwi
– onions (for onion juice)
– vinegar
– oil
– ginger garlic paste
– salt
– pepper
– char masala (see recipe above)
– coriander
– cumin
– turmeric

Instructions:
1. Make the onion juice. pulverize onions in food processor, press onion juice through sieve)
2. Food process the following: cilantro, jalapeno, kiwi, lemon juice, spices, ginger garlic paste, avocado oil, vinegar, onion juice.
3. Let marinade for 1, preferable 2 nights.
4. Grill over charcoal, wood, or a combination.
5. Served with fresh onions, tomatoes, and Afghan bread.

07/24/2024

“Vegan Haitian Spaghetti” 🍝 👨🏽‍🍳

Ingredients:
8 ounces spaghetti
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 bell pepper, finely chopped
2 cloves garlic, minced
1-2 tablespoons tomato paste
1/2 cup crushed tomatoes or tomato sauce
1 cup vegetable broth or water
1 teaspoon thyme, dried
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (adjust to taste)
Salt and pepper, to taste
1 vegan sausage (optional), sliced into rounds
1/2 cup sliced mushrooms (optional)
1/2 cup cooked black beans (optional for added protein)
Green onions or parsley, for garnishing

Instructions:
1. Prepare the Spaghetti: Boil a large pot of water with a pinch of salt, and cook the spaghetti following the instructions on the package until it reaches an al dente texture. After draining, set it aside.
2. Sauté the Vegetables: Heat vegetable oil in a sizable skillet over a medium flame. Once the oil is warm, introduce the onion and bell pepper, sautéing until they soften, roughly 5 minutes. Next, add garlic and continue to cook for an additional minute until it releases its aroma.
3. Enhance the Flavor: Mix in the tomato paste, letting it cook for a few minutes. Follow this by adding the crushed tomatoes or tomato sauce, along with the vegetable broth, thyme, smoked paprika, and cayenne pepper. Season with salt and pepper according to your preference. Allow the mixture to simmer for around 10 minutes to let the flavors blend.
4. Incorporate Vegan Sausage and Mushrooms: Should you choose to use them, incorporate the vegan sausage slices and mushrooms into the skillet. Let them cook for about 5-7 minutes until the sausage has slightly browned and the mushrooms have softened. If adding cooked black beans, add them at this stage to warm them up.
5. Mix with Spaghetti: Toss the previously cooked spaghetti into the skillet, ensuring it’s fully coated with the sauce and the entire dish is warmed thoroughly.
6. Garnishing and Serving: Sprinkle chopped green onions or parsley over the dish as a garnish. Serve the vegan Haitian spaghetti warm and enjoy!

07/13/2024

Deliciously marinated, and grilled 🍢🌯🥙 Lamb on a kabob’s, and a fresh salad! Any takers!!? 🙌🏽🤩 I’d love to prepare some for you! 👨🏽‍🍳

07/07/2024

“Medicated * Vietnamese-Cajun Seafood Boil”🪴👨🏽‍🍳

Serves 4

Ingredients:
• 1/4 cup kosher salt
• 1lb small potatoes
• 4lbs shrimp, crawfish, or a mix
•1 stick butter
• 1 lemongrass stalk, halved and smashed
• 2 heads garlic, halved horizontally
• 1/2 cup Zatarain’s Crawfish, Shrimp & Crab Boil
• 4 thai chilies, optional
• 1/3 cup fish sauce
• 3 Tbsp canna-butter
• 2 limes, halved

Directions:

1. Fill a large stock pot half full with water and 1/4 cup salt.
Add the potatoes and bring the water to a boil. Cook until tender, about 10-15 minutes.
2. While the water is at a rolling boil, drop in shrimp or crawfish and cook for 3 minutes. Strain potatoes and seafood.
3. Return drained stock pot to the stove over medium heat.
Heat butter and add lemongrass and garlic to saute for 4 to 5 minutes, stirring frequently.
4. Turn the heat down to medium-low, add 1/4 cup water, Zatarain’s, optional chilies, fish sauce, canna-butter, and squeeze the juice of one lime into the stock pot. Add the seafood and potatoes and toss to coat. Let the seafood heat through for about 3 minutes.
5. Serve in a large bowl with fresh lime wedges.

06/30/2024

“Creamy Crab shell dip” 👨🏽‍🍳🦀

Ingredients:

4 pcs cleaned crab shells
2 ounces crab meat
2 pcs shallots
150 gram butter
1 pcs lemon
1 dl white wine
1 pcs red chili (optional)
1 pcs spring onion
1/2 tsp. garlic powder
1 tsp. Old bay seasoning
finely grated parmesan
salt and pepper

Instructions:

1. Clear the crab shell of meat, and any remains. After clearing set aside for further use.
2. Finely chop the shallots and put a blob of butter in the pan. Cut the rest of the butter into small cubes and place on a plate in the fridge.
3. To make this sauce, you need butter in cubes that are cold. When the onion has fried in the butter for a few minutes, add the white wine, and crab meat. Let the wine reduce (boil away) until there is almost nothing left.
4. Then turn off the heat on the pan and pull it aside. Whisk in the cubes with butter for several rounds, add butter and when it is gone, add a little more butter. Then you get a smooth and nice sauce.
5. Pour the sauce over the crab shells and stir gently. Top well with finely grated parmesan and place in an oven at 200 degrees.
6. After 5 minutes, turn on the grill and fry the cheese to get a golden and nice color.
6. Serve on a plate with a slice of lemon and the hot crispy bread. And Enjoy! 😊

06/26/2024

“Hot Cheetos fried Shrimp” 👨🏽‍🍳🔥🍤

Ingredients:

Half a bag of Hot Flamin’ Cheetos
16 shrimps
Creole seasoning
Garlic powder
Onion powder
Old Bay seasoning
Paprika
Salt
Egg
Whole milk or buttermilk
Hot sauce, optional
Flour

Directions:

Step 1
Put some Cheetos in a food processor or blender, then blend them until they turn into fine crumbs, scrape the sides before you continue to blend, and keep on adding a bit at a time until you’ve used up half a bag of Cheetos. Transfer the crushed Cheetos to a large mixing bowl and set it aside, then grab a separate bowl, and add the flour. Season the flour with creole seasoning, garlic powder, onion powder, old bay seasoning, paprika, and salt to taste, then add some crushed Cheetos, and stir them all together until combined and uniform.

Step 2
In another bowl, add the egg and some milk, then give them a good whisk to combine, and start coating and dredging the shrimp. Start by coating the shrimp with flour, then dunk in the egg wash, coat it with flour again, and crump gently. Let it for a few minutes while you’re letting the oil heat up to 350 degrees, then once ready, deep fry the shrimp in batches for about 1 to 2 minutes, and serve as is or if you want, you can try an extra step. Lightly coat the cooked shrimp with hot sauce, then dredge them in crushed Cheetos, and bake them at 300 degrees for exactly 2 minutes. Serve and enjoy with your favorite dip on the side!

06/26/2024

Preparing two types of thin sliced Chicken 🍗 leg quarters! All ready for the Grill!🔥👨🏽‍🍳

06/06/2024

“Old world fried Steak Fingers”👨🏽‍🍳

Ingredients:

3, 5 ounce cubed round steak
2 cups all-purpose flour
3 tablespoons cornstarch divided
1 tablespoon baking powder
1 ½ tablespoons Red River Ranch Seasoning see substitution below
2 large eggs
1 ½ cups buttermilk
Oil for frying
Instructions:

1. Cut the steak into about 1-inch strips and set aside.
2. In a medium bowl, combine the flour, 2 tablespoons cornstarch, baking powder and Original seasoning.
In a separate bowl, whisk together the eggs, buttermilk and remaining 1 tablespoon of cornstarch.
3. In a deep fryer or Dutch oven add about 3 inches of the oil and preheat to 350 degrees F.
4. Dredge the meat strips in the flour mixture and then dip in the buttermilk mixture to generously coat. Repeat back in the flour mixture, wet mixture and finish in the dry mixture.
5. Set on a wire rack for at least 3 minutes to let the batter and flour dry which will help it stick to the meat.
6. Fry the strips about 3 to 4 minutes or until golden brown. Place them on a wire rack. Serve warm.l, with country gravy, or your favorite steak sauce!

06/05/2024

“Spicy Beer battered fried soft shell blue Crab” 👨🏽‍🍳🍺🦀

Spicy Beer Batter:
2 cups self-rising flour
1 tablespoon garlic powder
1 tablespoon black pepper
1 tablespoon salt
1 teaspoon cayenne pepper
2 eggs
1 12-ounce beer
4-6 fresh live crabs
Oil for frying
Dipping Sauce:
2 cups mayonnaise
1 cup ketchup
1 cup Crystal hot sauce
½ cup yellow mustard
1 teaspoon paprika
1 teaspoon salt

Instructions:
1. Make the spicy beer batter mixing the dry ingredients together. Separately, whip the eggs and add the beer to the eggs. Mix the wet into the dry.
2. Make the dipping sauce by mixing all ingredients together. Refrigerate while you tackle the rest.
3. Heat oil in deep pot or fryer to at 325-350 degrees
4. Prepare crab by removing outer shell, mouth, eyes and apron. Remove the lungs, the “dead man”, and the guts from the center of the crab, keeping claws and legs intact.* The crab is now ready to fry.
5. Dip crabs into batter and deep fry for 3- 5 minutes, until crab floats and turns golden brown.
6. Serve with dipping sauce, and Enjoy in a sandwich if you like! 😃

06/03/2024

I have some treats for you, are you ready to eat!? 🔥I’m in love with the Black Garlic 🧄 ! Look at the beautiful crust on this “Honey Black Garlic glazed Salmon”, over Louisiana dirty Rice! 👨🏽‍🍳

06/01/2024

“Vegan Margherita Toast” 👨🏽‍🍳🍅

Ingredients:

* 4 slices of bread
* 2 big tomatoes
* 2 handful of vegan cheese
* Basil leaves
* Plant butter, salt and pepper.
_
Instructions:

Cut out the bread into 4 slices. Spread out butter on the toasts on one side.
Wash and chop the tomatoes. Add on the bread along with cheese and basil leaves. Drizzle with salt and pepper on top. “Close” both toasts with the buttered side outside. Cook on a pan 2-3 mins on each side at medium heat. Flip when golden, crispy and when the cheese has melted.

05/26/2024

“Cajun Bacon Butter”👨🏽‍🍳
Ingredients:

4 slices bacon, small dice
1/2 cup unsalted butter, room temperature
3 each green onions, charred, minced
1 tbsp Cajun seasoning
1 tbsp lemon juice
1 1/2 tsp garlic, fine grated on microplane
1 1/2 tsp Cattleman’s Grill Pit Fire Hot Sauce
Zest of 1 lemon

Instructions:
1. Mix the Cajun Bacon Butter, combine the room temperature butter with the crispy diced bacon, charred green onion, along with the Cattleman’s Grill Cajun Fusion, lemon juice and zest, garlic and Cattleman’s Grill Pit Fire Hot Sauce. Mix well with a fork.
2. Shuck the oysters, discarding the flat half of the shells.
Dollop 1-2 tsp room temperature Cajun Bacon Butter on top of each oyster.
3. One by one, transfer the oysters to the grill using tongs. Place them directly over the hot coals.
4. Cook the oysters until the liquid and butter surrounding the oyster meat is simmering about 3-5 minutes. Remove from the grill.
5. Eat the oysters right away with some crusty French bread.

04/26/2024

Peach 🍑 cobbler cups!! 🤩

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