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Distinguished Flavors, Private Chef & Catering, Houston, TX (2026)

09/29/2026

“Pizza baked Spaghetti” 🍝 🍃👨🏽‍🍳

Ingredients:
• One 16-ounce box of Spaghetti
• 1 pound Ground Beef or Chuck
• 1 pound ground Italian sausage for meat balls.
• 1 pack of Pepperonis
• 1 medium Onion peeled and chopped
• One 24-ounce jar Spaghetti Sauce, of choice, or 24 ounces Homemade Spaghetti Sauce
• 1/2 teaspoon Seasoned Salt
• 2 Eggs beaten
• 1/3 cup grated Parmesan Cheese
• 5 tablespoons Butter melted
• 2 cups 16 ounces shredded Mozzarella Cheese

Instructions:

1. Preheat oven to 350°F.
2. Prepare pasta according to package directions.
Drain. Set aside.
3. Place beef or chuck and prepared onion in a large skillet. Place over medium heat and cook until meat is no longer pink, breaking up meat with a wooden spoon.
4. Remove from heat and drain grease from skillet.
5. Add spaghetti sauce and seasoned salt. Stir to mix.
Set aside.
6. In a large bowl, add eggs, Parmesan cheese and butter. Whisk to mix well.
7. Add prepared spaghetti to egg mixture. Toss to coat.
8. Place 1/2 of the spaghetti mixture in a greased 3-quart baking dish.
9. Top with 1/2 of the meat sauce.
10. Top that with 1/2 of the mozzarella cheese.
11. Repeat layers - spaghetti, meat sauce, mozzarella cheese.
🌟 (optional) Place cut in half already browned , and cooked Italian sausage meat balls on top of the cheese. Also place pepperonis over the cheese evenly, or to what you enjoy.
12. Cover and place in preheated oven. Bake for 40 minutes.
13. Uncover, place back in oven and bake 20 - 25 minutes longer or until cheese is melted and bubbling.
14. Serve hot! 😃

09/05/2026

“Onion Boil”🧅👨🏽‍🍳
(1 of a few variations according to taste, this is a very mild, light seasoning version)
Ingredients:

1 large (15 ounce) sweet onion, peeled and ends trimmed off
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 teaspoon cajun seasoning
¼ teaspoon salt (plus more to taste when serving each layer)
optional additional seasonings: ¼ teaspoon garlic powder, ¼ teaspoon old bay seasoning
optional garnish: finely diced parsley leaves
Instructions:
1. Preheat oven to 375 degrees F.
2. Season the onion, use a small melon baller to scoop out the top center portion of the onion (about ⅓ of the way down) to make a well in the center. 3.Place the onion on a sheet of aluminum foil and add the butter into the well. Mix the seasonings with the olive oil and pour over the butter into the well, allowing the oil and seasoning mixture to drip down the sides of the onion. Season with salt and any additional seasonings desired.
4. Wrap the onion in aluminum foil. Seal the entire onion tightly in the aluminum foil and place it in a small baking dish or cast iron skillet to catch any oil that seeps out of the foil.
5. Roast on the center rack of the oven for 1 hour. 6.Remove from the oven and open the foil to check on the onion. The entire onion should be fork tender and the center should jiggle. It also should be slightly caramelized. If it needs more time to cook, simply reseal the foil and pop it back in the oven for another 10 minutes and recheck after that.
*(Optional) Caramelize it futher by broiling. Turn the oven to broil. Open the foil and drizzle more melted butter (or olive oil) and an extra pinch of salt. Broil for 5-10 minutes, watching closely to avoid burning. This will give the onion a golden brown caramelized exterior on top.
7. Serve, by peeling away the outer layer and then enjoy each layer beneath that with an extra sprinkle of lemon pepper if desired. Be sure to pour all the juices from the foil overtop the onion when serving to maximize flavor.

09/05/2026

“Vegan lasagna”🌱👨🏽‍🍳

Ingredients:
1 tablespoon olive oil
2 small zucchini, quartered and sliced
1 bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
2 1/2 cups veggie crumbles
2 teaspoons Italian seasoning
1 jar (24 oz) marinara sauce
1 1/2 cups water
9 lasagna noodles, broken into 2 inch pieces
8 oz vegan ricotta (optional)
1 cup shedded vegan mozzarella

Instructions:
1. Place a 12-inch skillet with a tight-fitting lid over medium-high heat. When the skillet is hot, add the oil, zucchini, bell pepper, onions, and garlic. Cook for 5-7 minutes or until onion is translucent.
2. Stir in the veggie crumbles and Italian seasoning. Cook another 1-2 minutes to warm up the frozen crumbles.
3. Stir in the marinara and water. Bring to a boil. Add the broken lasagna noodles and cover. Cook for 25-30 minutes, stirring every 5 minutes, until noodles are softened.
4. Turn off the heat and add spoonfuls of the vegan ricotta (if using) evenly throughout the pan. Add the vegan mozzarella in an even layer over top and broil for 1-2 minutes to melt. Garnish with fresh chopped parsley or basil to serve! 😃

09/04/2026

“Kalua Pork” 👨🏽‍🍳
Ingredients:
2 (about 16x11-inch) frozen banana leaves, thawed
5 cloves garlic, peeled
4 allspice berries
3 whole cloves
1 small piece cinnamon stick (1/4- to 1/2-inch)
1/4 teaspoon whole black peppercorns
1/4 cup achiote paste or dried ground achiote
1/4 cup freshly squeezed lime juice (from 5 medium limes)
1/4 cup freshly squeezed orange juice (from 1 medium orange)
2 tablespoons olive oil
1 1/2 tablespoons kosher salt
1 tablespoon dried oregano, preferably Mexican
1 (about 4 1/2-pound) bone-in pork shoulder or pork butt roast
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 cup water
*CURTIDO:
3/4 cup freshly squeezed lime juice (from 8 medium limes)
1 tablespoon distilled white vinegar
1 tablespoon dried oregano, preferably Mexican
2 1/2 teaspoons kosher salt
1 teaspoon granulated sugar
1 medium red onion, halved and sliced 1/4-inch thick (about 2 cups)
3 habanero peppers, halved and thinly sliced (remove seeds before slicing for less spicy heat)

09/01/2026

“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 w**e (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 w**e, 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!

08/28/2026

“Vegan Chocolate Chip Cookie in a Mug” ☕🍫 197 cal 🍪 🤤 .
- 2 tsp oil (10 g)
- 2 tsp nut milk (10 g)
- 1/2 tbsp maple syrup (10 g)
- 1/4 tsp vanilla extract
- 2 tbsp flour (15 g)
- 1/4 tsp baking powder - 1/2 tbsp chocolate chips (7 g)
1. Preheat oven to 350F and grease a small ramekin (mine are 1/2 cup I think, in my amazon store: amazon.com/shop/plentysweet200).
2. Mix together oil, milk, syrup, vanilla well.
3. Whisk together flour, baking powder, pinch salt.
4. Combine the two into cookie dough. Add chocolate chips.
5. Bake 20 min, top with ice cream if you like !

08/26/2026

“Sweet Potato Soufflé Or Sweet Potato Casserole”
————————————————

INGREDIENTS:
Crust:(melt Butter and combine ingredients. Pour over sweet potato mixture)
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans(Glazed Pecans)
1/2 Teaspoon Vanilla Extract
1/3 Cup Coconut Milk
1/4 Cup of butter(Half Stick)

Sweet Potato Mixture:(Preheat Oven To 400 Degrees)
5 cups cooked and mashed sweet potatoes
1/2 cup sugar(You can reduce sugar)
Pinch of Salt
1/2 Cup Coconut Milk
1/4 Cup Sweetened Coconut Flakes
1 Teaspoon vanilla
1 Teaspoon Mixed Essence
2 Eggs(Beaten)
1/4 Cup of Butter(Half Stick)
(combine all ingredients and mix for 3-5 minutes. Add topping and Bake for 30 minutes at 400 Degrees) !!

08/26/2026

Smoothies 😃🌱

08/22/2026

“Spaghetti Carbonara” 🍝👨🏽‍🍳

Ingredients:

6 oz guanciale (pancetta or block bacon), with skin removed
2 large eggs
2 egg yolks
3.5 oz parmigiano reggiano , finely shredded (or pecorino romano, sub parmesan.
1/4 tsp black pepper
14 oz spaghetti
1 tbsp cooking/kosher salt (for cooking pasta)
1/2 cup pasta cooking water
1 garlic clove , finely minced
*GARNISH:
Parsley , finely chopped
Parmigiana reggiano

Instructions:
1. Guanciale – Cut into 0.5cm / 1/5” thick slices then into batons.
2. Carbonara sauce – Place eggs and yolks in a large bowl. Whisk to combine. Then stir in the parmesan and pepper.
3. Bring 4 quarts of water to the boil with the salt. Add pasta and cook per the packet directions.
4. After pasta is done Reserve pasta water – Just before draining, scoop out 1 cup of pasta cooking water, then drain the pasta.
5. While the pasta is cooking, place guanciale in a pan over medium high heat. Cook for 4 to 5 minutes until golden. If using garlic, add it in the last minute.
6. Remove done guanciale, then place pasta into the pan and toss to coat in guanciale fat.
7. Transfer the pasta and any residual fat in the pan into the bowl with the egg. Add 1/2 cup (125 ml) pasta cooking water. 8. Stir vigorously using the handle of a wooden spoon for 1 minute and watch as the sauce transforms from watery to creamy and clings to the pasta strands!
9. Plate, and Serve immediately, garnished with a little extra parmigiana reggiano if desired, and a pinch of black pepper and finely chopped parsley! 😃

08/21/2026

🤯 August has been a busy month for food recalls and there are a few worth knowing about.

😨 The most urgent is 1.6 million eggs from Midwest Poultry Services, originally flagged in late July and now elevated to a Class I recall, the FDA’s highest risk level, due to Salmonella contamination. Class I means there is a reasonable probability that consuming the product will cause serious adverse health consequences.

🙅🏽‍♂️ Outshine popsicles from Dreyer’s Grand Ice Cream are being recalled after possible glass fragments were found, announced August 16. Jalapeños distributed by Coast Citrus Distributors are also being pulled for Salmonella, with downstream products affected at Whole Foods, NatureBest, and Taylor Fresh Foods. Over 12,000 lbs of bacon from Maple Leaf Foods were recalled August 8 for skipping mandatory import reinspection, and 3,215 Ibs of pastrami and corned beef from City Foods Inc. across the Midamar, Bea’s Best, and Kirsch brands were recalled for Listeria.

🚮 If you have any of these products at home, check the FDA’S recall database at FDA.gov for lot numbers and best-by dates before consuming.

Distinguished Flavors, Private Chef & Catering

09/29/2026

09/05/2026

09/05/2026

09/04/2026

09/01/2026

08/28/2026

08/26/2026

08/26/2026

08/22/2026

08/21/2026

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