Distinguished Flavors, Private Chef & Catering

06/25/2026

06/22/2026

“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!

06/22/2026

“Taco Zucchini Boats”🛶 🌱👨🏽‍🍳~
These are the perfect use for the abundance of summer zucchini. They’re jam packed with flavor, they’re perfectly filling, and have less carbs than the traditional flour or corn tortilla tacos. Talk about great way to get your veggie quota in for the day!
~
4 - 5 medium zucchini, stem trimmed, sliced into halves through the length
2 Tbsp olive oil, divided
3/4 cup chopped yellow onion
1 lb. 92% lean ground turkey
2 tsp minced garlic
Salt and freshly ground black pepper
1 Tbsp chili powder (preferably 1 1/2 tsp regular 1 1/2 tsp ancho chili powder)
1 tsp ground cumin
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
3/4 cups drained and rinsed canned black beans
3 Tbsp minced cilantro, divided
1 Tbsp fresh lime juice
1 1/4 cups shredded Mexican cheese
2 medium roma tomatoes, diced
Sour cream, Mexican hot sauce or red onion for serving (optional)
Preheat oven to 400 degrees.

Using a spoon, scoop centers from zucchini while leaving a little over 1/4-inch rim to create boats.

Place zucchini in two baking dishes (I used one large and one medium), brush lightly with 1 Tbsp of the olive oil and season lightly with salt.

Roast in preheated oven until nearly tender, about 18 - 22 minutes.

Meanwhile, heat olive oil in a 12-inch non-stick skillet over medium-high heat, add onion and saute 2 minutes.

Add ground turkey and garlic season with salt and pepper and cook, tossing and breaking up occasionally until just cooked through.

Add in chili powder and cumin and cook and toss 20 seconds.
Stir in chicken broth, tomato sauce and black beans and bring to a simmer then reduce heat to medium-low and let simmer until sauce has reduced, about 5 minutes.

Spoon in 2 Tbsp cilantro and the lime juice.

Spoon turkey taco filling into roasted zucchini, sprinkle top with cheese then return to oven and and bake until cheese is melted and zucchini are tender, about 5 minutes longer.

Sprinkle with tomatoes and remaining 1 Tbsp cilantro then serve immediately.

06/11/2026

“Outback Steakhouse Steak Dry Rub”👨🏽‍🍳🥩

Ingredients

2 teaspoons coarse kosher salt, *See Notes
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper
Instructions:
• Combine all ingredients blend together with wire whisk until evenly combined.
• Place mixed ingredients in an air tight jar, or spice shaker jar store in a dry area. Ready to use anytime on a juicy steak!

06/06/2026

“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.
3. In a separate bowl, whisk together the eggs, buttermilk and remaining 1 tablespoon of cornstarch.
4. In a deep fryer or Dutch oven add about 3 inches of the oil and preheat to 350 degrees F.
5. 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. 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, with country gravy, or your favorite steak sauce! 😃🙌🏽

05/27/2026

“Espresso Cashew Butter” 👨🏽‍🍳☕🍫🥜 Homemade Espresso Cashew Butter made with just five ingredients and ready in 15 minutes Vegan, gluten-free and Whole30 compliant! 😎

YIELD:16oz jar 1x
Ingredients:

4 cups raw cashews (see notes)
2–3 TBSP espresso beans
2 tsp coconut oil
2 tsp cacao or unsweetened cocoa powder
1/2 tsp Vanilla extract
Instructions:

1. Preheat oven to 325ºF and place cashews on a large baking sheet. Spread evenly in one layer; toast for 8-10 minutes. Let nuts cool on pan for 10 minutes.
2. Place slightly cooled cashews in bowl of food processor with espresso beans and cover with lid. Process until everything breaks down and cashews start to almost get smooth. You can add oil here to help speed things up. Scrape down the sides of the bowl when necessary. The time it takes will depend on the power of your food processor, or blender and bowl capacity.
3. Once the cashew butter is almost creamy add cocoa powder and vanilla; continue processing until desired consistency is reached – the longer you process, the smoother and drippier the butter will be. The bowl will likely be warm so allow the cashew butter to cool slightly before putting in jar.
Transfer Espresso Cashew Butter to 16oz jar with lid. Or divide into smaller containers. Store at room temperature, or fridge for longer period of time.
4. Enjoy on toast, over oatmeal, in cookies, or just by the spoonful. 😀

05/25/2026

“Memphis style Bbq Dry Rub” 🌱👨🏽‍🍳
Ingredients:
¾ cup firmly packed dark brown sugar
¾ cup white sugar
½ cup American paprika
¼ cup garlic powder
2 tablespoons ground black pepper
2 tablespoons ground ginger powder
2 tablespoons onion powder
1 tablespoon rosemary
Instructions:
1. Mix. Grind the rosemary leaves into a powder. Mix the ingredients thoroughly in a bowl. If the sugar is lumpy, crumble the lumps by hand or on the side of the bowl with a fork. If you store the rub in a tight jar 🫙 with a lid. You can store it in the refrigerator.

05/18/2026

“Summer Tomato Cucumber Salad” 🥒🍅👨🏽‍🍳
Ingredients:
1 long English cucumber, rinsed (approximately 2 cups or 320 grams)
12 ounces cherry/grape tomatoes, halved (any color or variety) (approximately 2 cups or 340 grams)
½ of a small red onion, thinly sliced (approximately 1⁄2 cup or 150 grams)
2 tablespoons fresh basil, torn or sliced (approximately 20 large basil leaves or 12 grams)
3 tablespoons olive oil, 38 grams
2 tablespoons balsamic vinegar or lemon juice, 36 grams*
½ teaspoon sugar, optional (1 gram)
1 ½ teaspoon Italian seasoning, optional (1.5 grams)
½ teaspoon Salt, 4 grams
½ teaspoon black pepper or red pepper flakes, 1 gram
⅔ cup crumbled vegan feta, optional*

Instructions:
1. Cut the cucumber into half inch thick slices then cut each slice into quarters.
2. Add cucumbers to a medium bowl along with halved tomatoes, red onion, and fresh basil.
In a small bowl, add olive oil, balsamic vinegar or lemon juice, sugar, Italian seasoning, salt, and black pepper or red pepper flakes. Whisk thoroughly to combine.
3. Pour the dressing over the cucumber tomato mixture and use a spoon to toss and coat the vegetables.
4. Add the crumbled vegan feta cheese, if using, and give the salad one last toss. Taste and add any additional salt, black pepper, or red pepper flakes if preferred.
5. Enjoy serve cold. 😃
6. Store in an airtight food-safe container in the fridge for up to 4 days.

05/16/2026

“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!