chefboylee
Kevin
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LA 🇨🇦🇺🇸🇰🇷 Ex Michelin cook Chefboylee.business@gmail.com
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The Best Beef Stroganoff @Amazon Fresh #ad
Check link in my bio to find an Amazon Fresh store near you
Sirloin steak - 350g
Onion - 1/2 minced
Garlic - 3 grated
Mushroom - 350g
Dijon - 30g
Smoked paprika - 1/2 tbsp
Beef stock - 1 cup
Worcestershire - 2 tbsp
Heavy cream or sour cream - 120g
Butter, salt & pepper - as needed
#beefstroganoff #recipe #food #steak
Check link in my bio to find an Amazon Fresh store near you
Sirloin steak - 350g
Onion - 1/2 minced
Garlic - 3 grated
Mushroom - 350g
Dijon - 30g
Smoked paprika - 1/2 tbsp
Beef stock - 1 cup
Worcestershire - 2 tbsp
Heavy cream or sour cream - 120g
Butter, salt & pepper - as needed
#beefstroganoff #recipe #food #steak
Korean Fried Chicken & Croffles + Korean Coleslaw
Ingredients
Chicken Brine:
1000 ml Cold Water
4 tsp Soy Sauce
4 tsp Oyster Sauce
8 cloves Garlic
2 Scallions
4 Dry Chilies
4 tsp Salt
2 tsp Pepper
Chicken Dredge:
450 g AP Flour
115 g Potato Starch
110 g Corn Starch
3 tbsp Salt
1 tbsp Sugar
Soy-Garlic Chicken Sauce:
1 Onion
2 Scallion
3 Dry Chilies
2 heads Garlic
3 cups Water
1/2 cup Soy Sauce
2 tbsp Chinese Black Vinegar
2 tbsp Black Peppercorns
1/2 cup Sugar
Oligo syrup - 4 tbsp
Korean Cole Slaw:
1 cup Purple Cabbage
3 cups Cabbage
1/2 cup Shallot
1 cup Carrot
1/2 cup Sesame Leaf
1 tsp Celery Seeds
Dressing:
1/2 cup Mayo
1 tbsp White Vinegar
1/2 tbsp Apple Cider Vinegar
1 tbsp Sesame Oil
2 tsp Sugar
Salt & Pepper to taste
Croffle:
Croissant Dough
1 cup Brown Sugar
1/2 cup Milk
Add your chicken to the brine and refrigerate a minimum of 4 hours to overnight. Next make your chicken sauce. Get a pot hot with light oil and sear the onion, scallion, dry chili, and garlic under deeply browned. Add your cold water and bring to simmer. Add Chinese vinegar, sugar, soy sauce, and peppercorns and reduce about 70%, strain and set aside. Remove chicken from brine and coat with dredge, making sure to get all sides. Deep fry in peanut oil at 325F for 8-9 mins, then rest on rack 10 mins. Fry at 325F another 2 mins and set aside. Add 1 cup of your chicken sauce with 4 tbsp of oligo syrup and reduce until syrupy. Add your fried chicken and toss to coat.
Mix all your coleslaw dressing in a separate bowl until emulsified. In a separate bowl, add all coleslaw vegetables. Add enough dressing to coat the vegetables along with salt and pepper.
Cut your croissant dough into 10 cm x 30 cm triangles. Roll into croissant shapes and set on baking sheet. Add a pan of hot water into bottom of oven, along with the croissants above it. Proof in oven for one hour until doubled in size. Once proofed, brush with milk, and roll in brown sugar. Press in waffle maker for roughly 2 mins, flipping and cooking an addition 1-2 mins.
#chickenandwaffles #koreanfriedchicken #croffle #coleslaw #koreanfood #southernfood #foodtiktok
Ingredients
Chicken Brine:
1000 ml Cold Water
4 tsp Soy Sauce
4 tsp Oyster Sauce
8 cloves Garlic
2 Scallions
4 Dry Chilies
4 tsp Salt
2 tsp Pepper
Chicken Dredge:
450 g AP Flour
115 g Potato Starch
110 g Corn Starch
3 tbsp Salt
1 tbsp Sugar
Soy-Garlic Chicken Sauce:
1 Onion
2 Scallion
3 Dry Chilies
2 heads Garlic
3 cups Water
1/2 cup Soy Sauce
2 tbsp Chinese Black Vinegar
2 tbsp Black Peppercorns
1/2 cup Sugar
Oligo syrup - 4 tbsp
Korean Cole Slaw:
1 cup Purple Cabbage
3 cups Cabbage
1/2 cup Shallot
1 cup Carrot
1/2 cup Sesame Leaf
1 tsp Celery Seeds
Dressing:
1/2 cup Mayo
1 tbsp White Vinegar
1/2 tbsp Apple Cider Vinegar
1 tbsp Sesame Oil
2 tsp Sugar
Salt & Pepper to taste
Croffle:
Croissant Dough
1 cup Brown Sugar
1/2 cup Milk
Add your chicken to the brine and refrigerate a minimum of 4 hours to overnight. Next make your chicken sauce. Get a pot hot with light oil and sear the onion, scallion, dry chili, and garlic under deeply browned. Add your cold water and bring to simmer. Add Chinese vinegar, sugar, soy sauce, and peppercorns and reduce about 70%, strain and set aside. Remove chicken from brine and coat with dredge, making sure to get all sides. Deep fry in peanut oil at 325F for 8-9 mins, then rest on rack 10 mins. Fry at 325F another 2 mins and set aside. Add 1 cup of your chicken sauce with 4 tbsp of oligo syrup and reduce until syrupy. Add your fried chicken and toss to coat.
Mix all your coleslaw dressing in a separate bowl until emulsified. In a separate bowl, add all coleslaw vegetables. Add enough dressing to coat the vegetables along with salt and pepper.
Cut your croissant dough into 10 cm x 30 cm triangles. Roll into croissant shapes and set on baking sheet. Add a pan of hot water into bottom of oven, along with the croissants above it. Proof in oven for one hour until doubled in size. Once proofed, brush with milk, and roll in brown sugar. Press in waffle maker for roughly 2 mins, flipping and cooking an addition 1-2 mins.
#chickenandwaffles #koreanfriedchicken #croffle #coleslaw #koreanfood #southernfood #foodtiktok
Winner winner, Chicken Parm dinner @amazonfresh #ad
Chicken breast - 2 lbs
Basil - 3 oz
Eggs - 4
San marzano tomatoes - 28 oz
Bread - 1 loaf
Crushed red pepper - 1 tbsp
Garlic - 3
Dry parsley - 1 tbsp
Dry oregano - 1 tbsp
Ap flour - 2 cups
Mozzarella
Parm
Salt & pepper
Start by making the sauce. Olive oil, garlic, basil, crushed red pepper cooked over medium hear about 10 mins to infuse. Add san marzano tomatoes. Blend or use hand mixer, and sinmer additional 10 mins and season with salt and pepper. Bake bread at 350 until brown. Transfee to food processor and blitz till fine, pass theough strainer. Add oregano and parsley. Butterfly chicken breast, pound thin, season with salt. Dredge with flour, then egg, then into breadcrumb mix. Pour olive oil in pan at 350F, fry chicken both sides until golden. Set aside. In same pan, fry basil until translucent and remove. Add sauce to chicken, then mozzarella, and broil until melted. Grate parm, garnish with fried basil, more olive oil. Serve on top of more sauce. Enjoy
#chickenparm #chicken #recipe #italianfood #food
Chicken breast - 2 lbs
Basil - 3 oz
Eggs - 4
San marzano tomatoes - 28 oz
Bread - 1 loaf
Crushed red pepper - 1 tbsp
Garlic - 3
Dry parsley - 1 tbsp
Dry oregano - 1 tbsp
Ap flour - 2 cups
Mozzarella
Parm
Salt & pepper
Start by making the sauce. Olive oil, garlic, basil, crushed red pepper cooked over medium hear about 10 mins to infuse. Add san marzano tomatoes. Blend or use hand mixer, and sinmer additional 10 mins and season with salt and pepper. Bake bread at 350 until brown. Transfee to food processor and blitz till fine, pass theough strainer. Add oregano and parsley. Butterfly chicken breast, pound thin, season with salt. Dredge with flour, then egg, then into breadcrumb mix. Pour olive oil in pan at 350F, fry chicken both sides until golden. Set aside. In same pan, fry basil until translucent and remove. Add sauce to chicken, then mozzarella, and broil until melted. Grate parm, garnish with fried basil, more olive oil. Serve on top of more sauce. Enjoy
#chickenparm #chicken #recipe #italianfood #food
French Dip Sandwich
One of the greatest sandwiches of all time. A good quality beef stock is required to really bring this sandwich to it's full potential.
French Baguette
Chuck Roast - 4-5 lbs
Beef stock - 2 quarts
Lipton's Onion Soup Mix - 2 packs
Onion - 3 sliced
Garlic - 5 cloves
Rosemary - 2 sprigs
Thyme - 3 sprigs
Provolone cheese
Portabella mushrooms - 3
Chives - for garnish
Salt & Pepper
Mayo - 1/2 cup
Horseradish - 4 tbsp
Lemon juice - 1 tbsp
Salt and pepper - to taste
Method:
Season the chuck with salt and pepper on all sides. Add oil to a pan, get smoking hot, then sear meat on all sides until brown. Add meat to pot, cover with stock, sliced onions, garlic, rosemary, thyme, and let simmer on low 4 hours.
Make the horseradish mayo. Combine mayo, grated horseradish, lemon juice, and season with salt and pepper, set aside.
In a nonstick pan, add some oil, then saute onions over medium heat until caramelized, then add mushrooms and continue to further caramelize, season with salt and pepper, set aside.
After 4 hours, remove meat, shred, and set aside. Strain the leftover juice and set aside for dipping.
Grab a french baguette, slice in half, cover with provolone cheese, and bake at 350 until melted, about 10 mins. Hit it with broiler if you want further browning. Slather on horseradish, the shredded meat, caramelized onions and mushrooms, chives, and enjoy.
#frenchdip #beefdip #frenchdipsandwich #sandwich #recipe #asmrfood #chef
One of the greatest sandwiches of all time. A good quality beef stock is required to really bring this sandwich to it's full potential.
French Baguette
Chuck Roast - 4-5 lbs
Beef stock - 2 quarts
Lipton's Onion Soup Mix - 2 packs
Onion - 3 sliced
Garlic - 5 cloves
Rosemary - 2 sprigs
Thyme - 3 sprigs
Provolone cheese
Portabella mushrooms - 3
Chives - for garnish
Salt & Pepper
Mayo - 1/2 cup
Horseradish - 4 tbsp
Lemon juice - 1 tbsp
Salt and pepper - to taste
Method:
Season the chuck with salt and pepper on all sides. Add oil to a pan, get smoking hot, then sear meat on all sides until brown. Add meat to pot, cover with stock, sliced onions, garlic, rosemary, thyme, and let simmer on low 4 hours.
Make the horseradish mayo. Combine mayo, grated horseradish, lemon juice, and season with salt and pepper, set aside.
In a nonstick pan, add some oil, then saute onions over medium heat until caramelized, then add mushrooms and continue to further caramelize, season with salt and pepper, set aside.
After 4 hours, remove meat, shred, and set aside. Strain the leftover juice and set aside for dipping.
Grab a french baguette, slice in half, cover with provolone cheese, and bake at 350 until melted, about 10 mins. Hit it with broiler if you want further browning. Slather on horseradish, the shredded meat, caramelized onions and mushrooms, chives, and enjoy.
#frenchdip #beefdip #frenchdipsandwich #sandwich #recipe #asmrfood #chef
Filipino Spaghetti
The Philippines adaptation to Italian spaghetti with bolognese. This dish dates back to the 1940's-1960's. What makes the dish unique is the banana ketchup, which was first produced back in WWII due to a shortage of tomatoes. This dish is sweet, salty, sour, and full of umami. Masarap!
Banana ketchup - 19 oz (UFC Brand)
Passata - 24 oz
Soy Sauce - 2 tbsp (Datu Puti brand)
Ground Pork - 1.3 lbs
Martin Red Hot Dogs - 1 lb pack sliced on a bias
Red Bell Pepper - 1
Onion - 1
Garlic - 8 cloves
Cheese - as much as you desire (Eden brand preferred, hard to find in America. Magnolia works, also Edam cheese is a good substitute)
Bucatini - handful
Olive Oil
Salt & Pepper
Start by making a sofrito. Blend red pepper, onion, and garlic into a puree consistency, set aside.
Next saute the hot dogs in olive oil until browned, about 5 mins on medium heat. Remove and set aside. In the same pan, add your sofrito, adding more oil if needed. Cook until all the moisture is evaporated and a soft paste is left, about 8-10 mins. Next add your ground pork and cook till browned, about another 10 mins. Add your passata, soy sauce, banana ketchup, hot dogs, and simmer around 10-15 mins. Boil pasta in salted water around 7 minutes. Add to the sauce and finish cooking pasta, adding pasta water to help emulsify. Bone apple tea!
#filipinospaghetti #filipinofood #spaghetti #asianfood #bananaketchup #foodtiktok
The Philippines adaptation to Italian spaghetti with bolognese. This dish dates back to the 1940's-1960's. What makes the dish unique is the banana ketchup, which was first produced back in WWII due to a shortage of tomatoes. This dish is sweet, salty, sour, and full of umami. Masarap!
Banana ketchup - 19 oz (UFC Brand)
Passata - 24 oz
Soy Sauce - 2 tbsp (Datu Puti brand)
Ground Pork - 1.3 lbs
Martin Red Hot Dogs - 1 lb pack sliced on a bias
Red Bell Pepper - 1
Onion - 1
Garlic - 8 cloves
Cheese - as much as you desire (Eden brand preferred, hard to find in America. Magnolia works, also Edam cheese is a good substitute)
Bucatini - handful
Olive Oil
Salt & Pepper
Start by making a sofrito. Blend red pepper, onion, and garlic into a puree consistency, set aside.
Next saute the hot dogs in olive oil until browned, about 5 mins on medium heat. Remove and set aside. In the same pan, add your sofrito, adding more oil if needed. Cook until all the moisture is evaporated and a soft paste is left, about 8-10 mins. Next add your ground pork and cook till browned, about another 10 mins. Add your passata, soy sauce, banana ketchup, hot dogs, and simmer around 10-15 mins. Boil pasta in salted water around 7 minutes. Add to the sauce and finish cooking pasta, adding pasta water to help emulsify. Bone apple tea!
#filipinospaghetti #filipinofood #spaghetti #asianfood #bananaketchup #foodtiktok
Steak Au Poivre + Creamy Polenta
Ingredients
Steak:
8 oz Zabuton Steak
1 whole Garlic
3 sprigs Rosemary
5 sprigs Thyme
4 tbsp Butter
1/4 cup Yondu Umami Sauce
1 tsp minced Chives
Au Poivre Sauce
1/3 cup Cognac
1/2 cup Beef Jus
1/2 cup Heavy Cream
2 tbsp Crushed Peppercorn
2 tbsp Green Peppercorn
2 minced Shallots
2 tbsp Butter
Creamy Polenta
2 cups Coarse Polenta
4 cups Chicken Stock
1/2 cup Dried Porcini Mushrooms
2 cups Heavy Cream
3 sprigs Rosemary
3 sprigs Thyme
Instructions:
Pre-heat oven to 220F.
Season your steaks with kosher salt. Get a carbon steel/cast-iron pan ripping hot, add any high smoke-point oil, and once smoking sear steaks on all sides until brown then remove from pan. Drop heat to medium, and add butter, garlic, thyme, and rosemary. Once foaming, return steaks, and baste all sides until browned further, about 30 seconds a side. Remove steaks again, add your Yondu umami sauce, then pour over steaks. Place into oven and cook to desired doneness, ours were cooked to 132F.
Add your chicken stock, polenta, and dried porcini mushrooms to a pot and get boiling. Make sure to whisk continuously. Once simmering, lower heat and continue whisking every five minutes. In a separate pot make infused cream. Add heavy cream, rosemary, and thyme. Polenta should be finished after 45-60 mins. Add the infused cream to polenta at the end and adjust seasoning to your liking.
To make the sauce, melt your butter in a pan and sweat the shallots until soft, about 3-5 minutes. Add your cognac off the heat, being careful as flareups can occur. Reduce the cognac until almost gone, about 90%, then add your beef jus and heavy cream. Add your green and black peppercorns and simmer until you get a gravy-like consistency. Adjust seasoning.
#steakaupoivre #steak #polenta #foodtiktok #wagyu #frenchfood #michelin
Ingredients
Steak:
8 oz Zabuton Steak
1 whole Garlic
3 sprigs Rosemary
5 sprigs Thyme
4 tbsp Butter
1/4 cup Yondu Umami Sauce
1 tsp minced Chives
Au Poivre Sauce
1/3 cup Cognac
1/2 cup Beef Jus
1/2 cup Heavy Cream
2 tbsp Crushed Peppercorn
2 tbsp Green Peppercorn
2 minced Shallots
2 tbsp Butter
Creamy Polenta
2 cups Coarse Polenta
4 cups Chicken Stock
1/2 cup Dried Porcini Mushrooms
2 cups Heavy Cream
3 sprigs Rosemary
3 sprigs Thyme
Instructions:
Pre-heat oven to 220F.
Season your steaks with kosher salt. Get a carbon steel/cast-iron pan ripping hot, add any high smoke-point oil, and once smoking sear steaks on all sides until brown then remove from pan. Drop heat to medium, and add butter, garlic, thyme, and rosemary. Once foaming, return steaks, and baste all sides until browned further, about 30 seconds a side. Remove steaks again, add your Yondu umami sauce, then pour over steaks. Place into oven and cook to desired doneness, ours were cooked to 132F.
Add your chicken stock, polenta, and dried porcini mushrooms to a pot and get boiling. Make sure to whisk continuously. Once simmering, lower heat and continue whisking every five minutes. In a separate pot make infused cream. Add heavy cream, rosemary, and thyme. Polenta should be finished after 45-60 mins. Add the infused cream to polenta at the end and adjust seasoning to your liking.
To make the sauce, melt your butter in a pan and sweat the shallots until soft, about 3-5 minutes. Add your cognac off the heat, being careful as flareups can occur. Reduce the cognac until almost gone, about 90%, then add your beef jus and heavy cream. Add your green and black peppercorns and simmer until you get a gravy-like consistency. Adjust seasoning.
#steakaupoivre #steak #polenta #foodtiktok #wagyu #frenchfood #michelin
duck a la presse 🦆 + potato dauphinoise 🥔
this iconic french dish utilizes a hand-powered press from @matferbourgeatusa, used to compress the carcass of the duck to extract all of it’s blood. in classic french fashion, the sauce is what shines here - we cook the blood to the same doneness as the duck breast, medium rare. this is our attempt at this recipe.
we paired it with a duck fat fried potato dauphinoise, which boasts layers of crunch and a tender interior. we think the best way to enjoy this dish is to top it off with @petrossiannyc caviar, crème fraîche, and chives.
duck
dry-aged ducks - 3
butter
garlic
thyme
duck fat
sauce
butter - 2 tbsp
shallots - 2
cognac - 1.5 oz
tonka beans - 3
duck jus - 300 g
pressed duck blood - 1/2 cup
and a duck press 😅
potato
russet potatoes - 10 to 15
duck fat
@petrossiannyc caviar
crème fraîche
chives
and a 🇯🇵 vegetable sheeter 😅
duck
-remove legs to expose crown, age 3-5 days
-sear crown in duck fat, baste with butter, garlic, thyme
-roast at 270F for 10min, remove/rest for 12min, roast again for 8min, rest for 7min
-remove breasts, set carcass aside to press
-cut bones into pieces, extract blood in presse, set aside for sauce
-season breasts with duck fat + salt, finish cooking to med-rare (~130F)
sauce
-sauté butter w/ shallots until soft
-add cognac, reduce 90%
-add tonka beans and duck jus, reduce until syrupy
-remove tonka beans, cut the heat and add blood
-whisk to emulsify, season and set aside
potato
-sheet/mandoline peeled russet potatoes
-in a parchment lined tin, layer potato sheets in order of potato>fat>salt
-repeat until tin is filled, cover with parchment
-bake at 250F for 3 hrs
-once done, weigh it down and refrigerate overnight
-remove from tin, punch out with a ring mold
-fry in duck fat at 355F for 4 mins, until golden
-season with maldon
-top with crème fraîche, caviar, and chives
🦴🍏🦷 - now you know how to make it!
#duckalapresse #duck #15hourpotato #michelin #caviar #fried #frenchfood
this iconic french dish utilizes a hand-powered press from @matferbourgeatusa, used to compress the carcass of the duck to extract all of it’s blood. in classic french fashion, the sauce is what shines here - we cook the blood to the same doneness as the duck breast, medium rare. this is our attempt at this recipe.
we paired it with a duck fat fried potato dauphinoise, which boasts layers of crunch and a tender interior. we think the best way to enjoy this dish is to top it off with @petrossiannyc caviar, crème fraîche, and chives.
duck
dry-aged ducks - 3
butter
garlic
thyme
duck fat
sauce
butter - 2 tbsp
shallots - 2
cognac - 1.5 oz
tonka beans - 3
duck jus - 300 g
pressed duck blood - 1/2 cup
and a duck press 😅
potato
russet potatoes - 10 to 15
duck fat
@petrossiannyc caviar
crème fraîche
chives
and a 🇯🇵 vegetable sheeter 😅
duck
-remove legs to expose crown, age 3-5 days
-sear crown in duck fat, baste with butter, garlic, thyme
-roast at 270F for 10min, remove/rest for 12min, roast again for 8min, rest for 7min
-remove breasts, set carcass aside to press
-cut bones into pieces, extract blood in presse, set aside for sauce
-season breasts with duck fat + salt, finish cooking to med-rare (~130F)
sauce
-sauté butter w/ shallots until soft
-add cognac, reduce 90%
-add tonka beans and duck jus, reduce until syrupy
-remove tonka beans, cut the heat and add blood
-whisk to emulsify, season and set aside
potato
-sheet/mandoline peeled russet potatoes
-in a parchment lined tin, layer potato sheets in order of potato>fat>salt
-repeat until tin is filled, cover with parchment
-bake at 250F for 3 hrs
-once done, weigh it down and refrigerate overnight
-remove from tin, punch out with a ring mold
-fry in duck fat at 355F for 4 mins, until golden
-season with maldon
-top with crème fraîche, caviar, and chives
🦴🍏🦷 - now you know how to make it!
#duckalapresse #duck #15hourpotato #michelin #caviar #fried #frenchfood
