Distinguished Flavors, Private Chef & Catering

Name: Distinguished Flavors, Private Chef & Catering
Address: Houston, TX, 77081, US
Telephone: +16165897239
Price range: $$$

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Distinguished Flavors, Private Chef & Catering

**Description:**
Distinguished Flavors is a catering company focused on delivering exceptional culinary experiences through meal planning and private dining services. The team, led by Head Chef Flavors, prides itself on high-quality creations and innovative dishes that delight the palate. Their recent social media highlights showcase an array of flavors, including a refreshing dish featuring Aegean olives, home-dried mint, fresh basil, and crusty bread for dipping. They also shared a delightful recipe for Jamaican Cornmeal Porridge, emphasizing their commitment to providing delicious and thoughtfully crafted meals.

**

Recent social media posts

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!

05/07/2026

“Louisiana Hot Sausage”
Ingredients:

1 lb. Ground Pork
3 Tbsp. Smoked Paprika (Badia brand)
1/2 tsp. Chili Powder
1/2 – 1 Tbsp. Cayenne Pepper
1 tsp. Crushed Red Peppers
1 Tbsp. Garlic Powder
3/4 Tbsp. Onion Powder
1 Tbsp. Cajun Seasoning
2 – 3 Green Onions, chopped
Instructions:

Mix all ingredients together very well. Refrigerate for at least an hour before cooking to meld the flavors together. Can be pan fried or grilled or any way you like them.

05/05/2026

“Barbacoa & consommé” 👨🏽‍🍳🍃🍖

Ingredients:

3 lbs beef tongue trim any excess fat
3 lbs beef cheek trim any excess fat
4 chile guajillo stems and seeds removed
6-8 chile de arbol stems removed
4 chile pasilla stems and seeds removed
1 tsp thyme
1 tsp cumin seeds
1 tsp peppercorns
1 tsp oregano
1 tsp marjoram
4-5 whole cloves
4-5 bay leaves
1 1/2 inch section Mexican cinnamon stick
8-10 cloves of Garlic
1 medium Onion roughly chopped
3 Roma Tomatoes roughly chopped
Salt to taste
Fresh cracked pepper to taste
Garnish:
Onion diced
Cilantro Chopped
Spicy red salsa see link above
Lime wedges
Warm corn tortillas
Instructions:

To the bottom of the steamer pot, add the dried chiles, tomatoes, onion, garlic, all dried spices and herbs.
Fill with enough water to level shown in steamer pot. Insert steamer. Place the trimmed beef tongue and cheek on top. Season with salt and pepper to taste. Cover with foil paper, then the lid. Turn heat to high.
Cover with foil paper, then the lid. Turn heat to high. Once it comes up to a rapid boil and begins to steam rapidly, reduce heat to right below medium.
Place a large pot of water on back burner and heat on low. The barbacoa will steam for about 4 hours or until meat is very tender. Add 1 cup of hot water to steamer pot about every hour.
Once the meat is tender, remove it from the pot onto cutting board. Let cool slightly. Remove skin from the beef tongue and discard skin. Roughly chop meat and transfer to a large baking dish. Set aside.
When it comes up to a simmer, taste for salt. Ladle some of the sauce over beef. Cover with foil paper and keep warm in a low temperature oven.
Continue cooking the thickened sauce with consomme for 20 minutes.
To serve, add some barbacoa to shallow bowls. Ladle in some hot consomme/sauce over barbacoa. Garnish with onion, cilantro, spicy salsa and lime. Enjoy with warm corn tortillas.

05/02/2026

“How too: Baked Crab legs”👨🏽‍🍳🦀
Ingredients:

4–6 snow crab clusters OR 4-8 king crab legs
ghee or melted butter for dipping
Instructions:

Snow Crab Legs (Fresh/Thawed – preferred method)

Preheat oven to 375.
Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
Place in the oven, middle rack, for 10-15 minutes.
Remove and carefully touch to ensure they are hot to the touch. If they aren’t, simply place back in the oven for 5 minute increments until they are warmed through.
Serve immediately with ghee or melted butter.
*Snow Crab Legs (Frozen)

Preheat oven to 375.
Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
Place in the oven, middle rack, for 15-20 minutes.
Remove and carefully touch to ensure they are hot to the touch. If they aren’t, simply place back in the oven for 5 minute increments until they are warmed through.
Serve immediately with ghee or melted butter.
*King Crab Legs (Fresh/Thawed – preferred method)

Preheat oven to 375.
Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
Place in the oven, middle rack, for 15-20 minutes.
Remove and carefully touch to ensure they are hot to the touch. If they aren’t, simply place back in the oven for 5 minute increments until they are warmed through.
Serve immediately with ghee or melted butter.
*King Crab Legs (Frozen)

Preheat oven to 375.
Place crab legs on a parchment lined baking sheet. Try not to overlap them as this may increase baking time.
Place in the oven, middle rack, for 18-22 minutes.
Remove and carefully touch to ensure they are hot to the touch. If they aren’t, simply place back in the oven for 5 minute increments until they are warmed through.
Serve immediately with ghee or melted butter.

*Notes:

Fresh vs. Frozen: Yes, you can definitely still cook crab legs from frozen, BUT the result is the crab shell ends up being a little softer due to all the extra moisture. I would recommend thawing your crab legs for best results.
*{know you can add seasoning to the legs before baking if you prefer.

04/28/2026

“Vietnamese Shaking Beef with Tomato Rice”👨🏽‍🍳

Ingredients for Shaking Beef:

1 lb steak of choice
1 tbsp hoisin or oyster sauce
1 tbsp soy sauce
1 tsp pink salt
1 tsp sugar
1 tbsp sesame oil
Black pepper
4 garlic cloves minced
2 tbsp minced shallots
Grape seed oil for frying
Instructions:

Combine all the ingredients (except grape seed oil). Cut the steak into bite sizes. Mix the beef with the ingredients and marinate for at least 1 hour.

Heat a wok or skillet to med-high heat. Add in the grape seed oil and add in the beef. Stirring constantly for 5-8 min depending on how cooked you want your beef. The goal is to get it nicely seared on the outside and tender on the inside.
Ingredients for Tomato Rice:

2 cups of cooked overnight rice
2 tbsp tomato paste
2-4 garlic cloves minced
1/2 tsp pink salt
1/4 tsp sugar
Instructions:

Heat a pan on medium. Add in a little cooking oil. Stir in the garlic for 15s until fragrant. Add in the rice and stir to combine with the garlic oil.

Mix in the tomato paste, salt, and sugar. Stir until the rice is evenly coated.

04/26/2026

A Quick and Easy “veggie chilli “🌶🥣👨🏽‍🍳......
1 packet of mushrooms,
1 tin of red kidney beans (drained)
1 brown onion
1 tin of chopped tomato
1 chilli con carne packet

1. Finely chop mushrooms & onion.
2. Fry off in a pan for 5 minutes before adding kidney beans & tinned tomatoes.
3. Add some water & packet mix and stir thoroughly.
4. Simmer until sauce is thick.
🌱🥣

04/25/2026

🧄 🔪

04/23/2026

“Vegan French toast”👨🏽‍🍳

Ingredients:

6 slices day-old ciabatta bread, sliced about ¾-inch thick*
1 cup Almond Breeze Almond Milk
1 tablespoon maple syrup, plus more for serving
2 tablespoons millet flour (or spelt or whole wheat)
1 tablespoon nutritional yeast**
1 teaspoon cinnamon
¼ teaspoon freshly ground nutmeg
tiny pinch of salt
coconut oil, for the pan
Toppings:
Powdered sugar
Vegan butter
Maple syrup
Fresh fruit

04/22/2026

“Three different simple Crab butters”👨🏽‍🍳🦀

・・・

Garlic Butter:

1 stick of salted butter
4 garlic cloves, minced
Melt butter in saucepan on medium-low heat, add garlic and sauté until garlic is cooked, stirring constantly to ensure garlic doesn’t burn.
Spicy Garlic Butter:

1 stick of salted butter
3 garlic cloves, minced
1 tsp red pepper flakes
Melt butter in saucepan on medium-low heat, add garlic and red pepper flakes and sauté until garlic is cooked, stirring constantly to ensure garlic doesn’t burn.
Lemon Parsley Butter:

1 stick of salted butter
1 Tbs fresh squeezed lemon juice, plus one lemon slice for bowl
1 Tbs fresh Italian parsley, chopped
Melt butter in saucepan on medium-low heat, once butter is melted remove from heat and add lemon and parsley.

04/21/2026

_____
“Buffalo Chicken Stuffed Spaghetti Squash”👨🏽‍🍳 Serves 4
✨Ingredients✨
•1 ¼ lbs chicken breast, cooked and shredded
•1 medium spaghetti squash, halved (about 3 lbs.)
•2 ribs celery, thinly sliced
•2 green onions, white and green parts thinly sliced
•½ cup diced red bell pepper
•½ cup compliant buffalo sauce
•Optional: ¼ cup compliant ranch dressing
✨Directions✨
1) Preheat the oven to 350°F.
Line a baking sheet with parchment paper and set aside.
2) Slice both ends from squash and discard.
3) Stand squash up on one of it’s cut ends and use a large knife to cut the squash in half lengthwise. Scoop seeds and stringy insides out using a large spoon.
4) Place squash cut-side down on the baking sheet.
5) Bake for 30-40 minutes or until squash is tender. When squash is tender, allow to cool slightly before using a fork to gently scrape the squash into a large bowl. Reserve the squash shells.
6) While squash is roasting, cook the chicken.
7) Place a medium skillet over medium-high heat. Add 1 tsp. avocado or coconut oil and swirl pan to coat with the oil. Add chicken and ½ cup water. Once the water begins to simmer, reduce heat and cover. Cook chicken for 15-18 minutes or until cooked through. Move chicken to a cutting board to cool slightly before shredding with two forks.
8) Place squash shreds, chicken, celery, onions, peppers and Buffalo sauce in a large bowl. Toss well to coat. Spoon squash mixture into the squash shells. Return the stuffed shells back to the baking sheet and place in a 350°F oven for 10-15 minutes or until heated through. 😀 —————————————————

04/20/2026

Caramelized Onion 🧅 Dip, if you haven’t had it, it’s a must try! Please try it fresh made, you’ll thank me later! 👨🏽‍🍳

04/13/2026

“Bourbon Garlic Cream Sauce” 🧄🥃👨🏽‍🍳
Ingredients:

to taste salt to taste black pepper
2 tablespoons olive oil
4 cloves garlic (minced)
½ cup bourbon Use high-quality bourbon for the best flavor.
1 cup heavy cream
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard to taste fresh parsley (for garnish)
Instructions:

1. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn the garlic.
2. Carefully pour in the bourbon, scraping any brown bits off the bottom of the skillet. Let it simmer for about 2-3 minutes until slightly reduced.
3. Reduce the heat to low and stir in the heavy cream, Worcestershire sauce, and Dijon mustard. Whisk until combined and let it cook for another 3-4 minutes, allowing the sauce to thicken slightly.
4. Once the sauce has thickened, taste and adjust the seasoning if necessary.
To serve, drizzle the bourbon garlic cream sauce over the top.
5. Garnish with freshly chopped parsley.

04/11/2026

“Ethiopian Mushrooms Tibs Stir-fry Ingudai tibs”👨🏽‍🍳

Ingredients:
1 tablespoon oil
1 cup (160 g) thinly sliced red onion
4 cups (385 g) chopped mushrooms
1/2 teaspoon dried rosemary

For the sauce:
2 teaspoons berbere spice blend , see notes to make your own
1 teaspoon paprika
2 cloves minced garlic
1 teaspoon ground coriander
1/2 teaspoon ground cardamom
a good pinch each of cinnamon, clove and nutmeg
1/4 teaspoon onion powder
2 tablespoons red wine or use 1 tablespoon balsamic vinegar
1/4 cup (60 ml) water
1/2 teaspoon salt

Instructions:
Add oil to a medium skillet over medium heat. Once hot, add in the onion and cook until translucent.
Then add the mushrooms and rosemary, a good pinch of salt and cook until the mushrooms start to turn golden on some edges.
Keep stirring occasionally and if the pan seems to be drying out too much, add some splashes of water.
Then mix in the berbere , paprika, garlic, coriander, cardamom, salt and the rest of the spices to the wine, and water. Add to the skillet
Mix well and cover and cook until the mushrooms are cooked to preference.
Taste and adjust flavor. If you like them saucier add in more water and simmer for a few mins. Serve with some flatbread or toast or Ethiopian injera with a side of Ethiopian lentils.

04/09/2026

*This is not the finished ✅ product.
🔹Preparing smothered chicken, and country style mashed potatoes. The rest of the meal wasn’t videoed, but fluffy buttermilk biscuits, and sweet corn🌽 on the cob. 🥔🧅🫑🧄🔪

04/09/2026

😃 Hey 👋 Chef Flavors, we love you here at ! Thank you 🙏 for all the leadership, community work, training, and the list goes on! We pray many blessings to you! We look forward to what’s unfolding for us all with you! As you would say “God first” keep going Chef! Also thank you to all of the Clients, and guests ❤️ you mean the most to us all!

04/07/2026

“MUSHROOM BACON”👨🏽‍🍳🍄🥓

Ingredients:
5 cups sliced mushrooms
2 Tbsp Olive oil (or avocado oil)
1 Tbsp Maple syrup
1 Tbsp Apple cider vinegar
1 Tbsp vegan Worcestershire sauce
1 tsp tamari
1 tsp mellow white miso
4 dashes of liquid smoke (less is more here)
1 tsp smoked paprika
1 pinch of salt
1 pinch garlic powder
Cracked pepper to taste
Instructions:
Whisk sauce ingredients together. Pour over mushrooms and toss to coat. Spread mushrooms on parchment lined baking sheet and bake at 375 for 18 minutes.

04/05/2026

“Ground lamb three bean Chili” 🫘👨🏽‍🍳
Ingredients:
2 lbs ground lamb
1 large white or yellow onion, diced, about 2 cups
2 green bell peppers, roughly diced
1-2 medium jalapeno peppers, sliced or chopped
4 cloves garlic, minced, or about 1 1/2 tbsp
2 cans dark red kidney beans, drained and rinsed
2 cans chili beans in seasoned sauce, undrained
2 cans fire roasted or stewed tomatoes, undrained
1 can black beans, drained and rinsed
1 1/2 cups low sodium beef broth or chicken broth
1 tbsp chili powder or chili seasoning
2 tsp ground cumin
1 tsp smoked paprika
1 tsp All-Purpose MSG Seasoning, or salt and pepper to taste

Instructions:
1. In a large stockpot or dutch oven, brown the ground lamb over medium-high heat. Drain excess fat if needed, then stir in half of the chili spices.
2. Once the lamb is browned and cooked through, add in the rest of the ingredients. Bring to a low simmer, stir to combine, then reduce heat and simmer. Cover and cook for 45-60 minutes or until the chili broth is thickened and veggies are softened and cooked through.
3. Serve with your desired toppings and enjoy!

04/04/2026

“Prime Rib dry Spice” 🍃🍖👨🏽‍🍳

Ingredients:
4 tablespoons coarse Kosher salt
1 teaspoon dry rosemary, minced finely
2 teaspoons cracked black pepper
1 tablespoon of granulated garlic
1 tablespoon of onion powder
1 teaspoon of oregano
½ teaspoon of dried parsley
½ teaspoon of dried thyme
1 teaspoon of brown sugar (optional)
½ teaspoon of smoked paprika

Instructions:

1. Blend all of the ingredients together in a mixing bowl.
Taste and adjust the salt level as needed for personal preferences.
2. To use on the Prime Rib, first bring the meat to room temperature. Pat the surface dry with paper towels to reduce excess moisture, then sprinkle 1 teaspoon of the mixture over the surface. Use one hand to rub the spices in, adding more as desired with the other hand until the entire roast is covered evenly.

03/29/2026

“Shrimp & Bok choy & Shiitake mushrooms Stirfry”👨🏽‍🍳

Ingredients:

1 bag of baby bok choy
8 to 10 premium grade shiitake mushrooms
2 dozens medium-large shrimp with shell
2 garlic cloves or 1/2 tsp minced garlic
1 Tbsp cornstarch + 1/3 cup water
1 Tbsp oyster sauce
1 Tbsp sugar
1/2 Tbsp black soy sauce
1/2 tsp Pink salt
1/8 tsp black pepper
1/2 Tbsp vegetable oil

Instructions:
1. Mix the 1 tablespoon cornstarch and 1/3 cup water together. Then mix the stir fry sauce with black pepper, 1/4 tsp minced garlic, 1 Tbsp oyster sauce, 1/2 Tbsp black soy sauce, 1/2 tsp salt, and 1 Tbsp sugar.
2. Peel, devein, and butterfly the shrimp. Marinate it with half of minced garlic, black pepper to taste, a pinch of salt, and one tablespoon of the cornstarch + water mixture.
Soak the shiitake mushrooms in warm/hot water until it softens up. Then squeeze and rinse the mushrooms about two times. You can leave the mushrooms whole, in halves, or thirds. Set aside.
3. Cut the bok choy, in half and rinse it there may be dirt, and bugs hidden between the outer leaves.
4. Heat up 2 Tbsp of vegetable oil on high heat and saute the shrimp until it is 3 quarter way cook. Transfer shrimp into a bowl and set aside.
5. Still on high heat, immediately toss in the shiitake mushrooms into the hot pan followed by the bok choy and stir fry sauce. Stir ingredients up quickly for about 2 to 3 minutes or until the bok choy seems almost cooked.
6. Pour in the cornstarch and water mixture. Stir well.
7. Add the saute shrimp back into the pan. Stir well. Turn off stove and remove pan from heat.
*Enjoy with a side of steamed Rice! 🍚

03/29/2026

“Shawarma Spiced Chicken wings”👨🏽‍🍳

Ingredients:

Wings:
2-2 ½ Ibs chicken wings, dried with a paper towel
1 tosp baking powder
2 tsp paprika
1 ½ tsp cumin
1 tsp ground black pepper
1 tsp coriander
1 tsp turmeric
1 tsp kosher salt
1 tsp garlic powder
⅔ tsp cinnamon
¼ tsp allspice
⅛ tsp cloves
Dipping Sauce:
½ cup tahini
3 tbsp raw garlic sauce
4 tosp lemon juice
7-9 top water (depending on consistency)
¼ tsp salt
Instructions:

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Alternately, preheat your air fryer to 375 degrees. Mix together spices in a bowl.
Make sure your wings are nice and dry. Transfer to a bowl and pour spice mixture on top. Toss until wings are evenly seasoned.
Transfer wings to your baking sheet or air fryer. Bake in the oven for 35-40 minutes, flipping halfway through.
Alternately, air fry at 375 degrees for 15-20 minutes, flipping halfway. Option to cook the last 5 minutes at 400 degrees for extra crispiness.
While your wings are cooking, whisk together all ingredients for your dipping sauce. If your sauce is too thick for dipping, add a little bit of water and whisk until you reach your desired consistency. Serve with wings.

03/28/2026

“Orange chicken (Mock Cheesecake Factory)”👨🏽‍🍳

INGREDIENTS

*For The Chicken:
2 pounds Boneless, Skinless Chicken Breasts (cut into 1 ½-inch pieces)
1 ½ cups All-Purpose Flour
2 Eggs (beaten)
¼ teaspoon Salt
½ teaspoon freshly ground Black Pepper
Vegetable Oil (for frying)
*For The Orange Sauce:
2 tablespoons Orange Juice (freshly squeezed)
¼ cup Lemon Juice (freshly squeezed)
1 tablespoon Orange Zest (grated)
½ teaspoon Ginger (minced)
1 ½ cups Water
2 ½ tablespoons Soy Sauce
1 cup Brown Sugar
½ teaspoon Garlic Powder
3 tablespoons tablespoons Cornstarch (mixed with 2 tablespoons water)
¼ teaspoon Red Pepper Flakes

Instructions:

•Take two medium bowls and add beaten egg into it. In another bowl, add flour, salt, and pepper, and mix.
•Now, dip the chicken pieces in the eggs and then dredge the pieces in the flour.
•Place the pieces in a deep-fryer in which the oil has been preheated to 360℉. Fry the pieces until they are golden. •Then, take them out and drain the excess oil over paper towels.
•Now, take a large saucepan and pour the water, soy sauce, orange, and lemon juice into it. After that, add orange zest, garlic powder, ginger, and brown sugar. Stir until the sugar dissolves and bring this mixture to a boil.
•After that, add the cornstarch and water mixture slowly into the sauce and keep stirring until the sauce thickens. Then, remove the pan from heat.
*Add the chicken to a serving bowl and pour the sauce over it. Toss the chicken so that it gets evenly coated. Top it with some red pepper flakes and serve with some hot rice and steamed veggies! 😃

Address

Houston, TX
77081

**Travel Directions to the Location in Houston**

**Driving Directions:**
1. Start on your current road and head towards the nearest major highway.
2. Merge onto I-10 East or I-45 South, depending on your starting point.
3. Continue on the highway for several miles, following signs for downtown Houston.
4. Take the exit for your desired street (e.g., Main St, Washington Ave) and follow it until you reach the intersection with the location's street.
5. Look for available parking options nearby; there may be street parking or designated lots.

**Public Transport Directions:**
1. Locate the nearest bus or metro station to your starting point.
2. If using METRO, check the schedule for routes that head towards downtown Houston or specific neighborhoods near your destination.
3. Board a bus or train that takes you to a stop close to your destination (e.g., Main St Station).
4. Once you arrive at your stop, walk a few blocks to reach the location.

Make sure to check local transit schedules and traffic updates before you travel!

Telephone

+16165897239

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What people say

Distinguished Flavors, Private Chef & Catering in Houston is a culinary gem that truly excels in delivering exceptional dining experiences. Their commitment to quality shines through in every dish they create, from meticulous meal planning to unforgettable private dining events.

One of the standout offerings is their delightful Jamaican Cornmeal Porridge, which showcases a perfect blend of flavors and textures. Made with coconut milk, fine yellow cornmeal, and a harmonious mix of spices like cinnamon and nutmeg, this dish is both comforting and indulgent. The careful preparation ensures that each bite is creamy and rich, making it a favorite among those who appreciate authentic Caribbean cuisine.

The creativity doesn't stop there; the team at Distinguished Flavors also highlights fresh ingredients in their presentations. For instance, their beautiful arrangement featuring Aegean olives paired with home-dried mint and fresh basil leaves demonstrates their dedication to using high-quality components. Served alongside crusty bread for dipping, this dish not only looks stunning but also tantalizes the taste buds.

At the heart of Distinguished Flavors is Head Chef Flavors, whose passion for cooking drives the entire operation. With a highly proficient team supporting him, they consistently deliver dishes that reflect both skill and artistry. Whether you're planning an intimate dinner or a larger gathering, you can trust that Distinguished Flavors will provide an extraordinary culinary experience tailored to your needs.

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