Chino Angles | Houston Private Chef

I must be a new pair of jeans the way I’m better denim

Grilled Red Snapper with Saffron Beurre Blanc & Salmon Roe Grilled red snapper paired with a saffron beurre blanc and finished with salmon roe for a rich and balanced seafood dish. I made this dish to accompany the Plum and Heirloom Tomato Caprese. It definitely complemented each other.

Got high and made a Plum & Heirloom Tomato Caprese with Halloumi and Prosciutto. Doesn’t it look so good!? A layered caprese with seared plums, heirloom tomatoes, grilled halloumi, and prosciutto finished with balsamic vinaigrette.

Going to stand outside, so if anyone asks, I’m outstanding.

Pan-Seared Scallops with Mashed Potatoes, Broccolini & Saffron Beurre Blanc Scallops are one of those ingredients that don’t need much to shine. When they’re seared properly, they bring a natural sweetness and richness that’s hard to beat. For this dish, I paired them with creamy mashed potatoes, broccolini for a little bitterness and char, and a saffron beurre blanc that ties everything together. It’s also my first time making a saffron beurre blanc. It’s a simple plate, but one that feels balanced, comforting, and a little elevated at the same time. Ingredients Scallops * Large jumbo scallops * Salt and pepper * Neutral oil Mashed potatoes * Potatoes, peeled and cubed * Butter * Cream or milk * Salt and pepper Broccolini * Broccolini * Olive oil * Salt and pepper * Garlic Saffron beurre blanc * White wine * Shallot * Saffron Threads * Cold butter * Salt

Story written in braille, you gotta feel me to understand.

Half Roasted Chicken with Mojo Rojo & Charred Paprika Carrots. A composed yet rustic plate built on contrast, crisp skin and tender meat, sweet charred carrots, and a bold, textured mojo rojo brightened with herbs and citrus. Ingredients Chicken     •    ½ whole chicken (split or spatchcocked)     •    1½–2 tbsp chicken rub     •    1 tbsp garlic powder     •    1 tbsp onion powder     •    1 tsp freshly ground pepper     •    1 tbsp smoked paprika     •    1 tbsp cayenne pepper     •    1 tbsp crushed red pepper flakes     •    3 garlic cloves     •    salt to taste     •    olive oil Mojo Rojo     •    2 Dulce Mediterráneo peppers     •    1–2 red chili peppers     •    1 slice sourdough bread, toasted (Bruschetta toast for alterative)     •    1 tsp ground cumin     •    4 tbsp red wine or sherry vinegar     •    3 tbsp olive oil     •    Salt, to taste Charred Paprika Carrots     •    1 bunch carrots, halved lengthwise     •    1 tbsp olive oil     •    1 tsp sweet paprika     •    ½ tsp onion powder     •    Salt, to taste Finish     •    Fresh parsley, finely chopped     •    Thinly sliced red chili     •    Pinch of sumac     •    Pinch of chili flakes     •    Fresh lemon juice All produce and ingredients purchased from @central_market Recipe link in bio (website and substack).

Pan-Seared Trout with Parsley Crème Fraîche Purée & Lemon Pan Sauce Ingredients Trout • 2 trout fillets, skin-on • Salt & freshly cracked black pepper • Neutral oil Parsley Crème Fraîche Purée • 1 large bunch flat-leaf parsley, stems trimmed • 2–3 tablespoons crème fraîche • 1 small chili pepper (seeded for mild heat, or to taste) • 1 small garlic clove (optional) • Lemon juice • Olive oil • Salt Tomatoes • Vine cherry tomatoes • Olive oil • Light pinch of salt Lemon Pan Sauce • 1 small garlic clove, lightly crushed • 1 small rosemary sprig • Dry white wine or water (a small splash) • Lemon zest • Lemon juice • Butter

Cajun Red Beans and Rice • Smoked Turkey • Andouille Sausage I’ve been missing my last visit to New Orleans, Louisiana so I decided to make a classic Louisiana dish to take me there. Definitely a 10/10 dish. Ingredients • 1 lb dried red kidney beans • 1 lb smoked turkey wings • 18 oz Cajun andouille sausage, sliced • 1½ cups white rice, cooked • 1 medium yellow onion, chopped • 1 green bell pepper, chopped • 3 ribs celery, chopped • 6 cloves garlic, minced • 4 cups chicken broth • 4 cups water • 1 tsp garlic & herb seasoning • 1 tsp chicken bouillon powder • 1½ tsp Cajun seasoning • 2 bay leaves • Salt and black pepper, to taste

My top dishes of 2025 Truly enjoyed cooking all these dishes and sharing it with my friends and community. Some of these dishes I cooked as private chef for clients, some of them I used as opportunities to learn and grow my skills. #homecook #privatechef #houstonprivatechef #Foodie

I dey, wetin dey sup? Life is amazing, it is what it should be 🤙🏽🤙🏽

Food was always in the frame. The pivot wasn’t a leap. It was a reveal. “The Pivot” is now live on The Pass.