Vanishing Chef catering and private chef services Country

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Phone: +1 843-424-4565

Contact: Call +1 843-424-4565

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Welcome to our new Facebook Page. We at Vanishing Chef offer a variety of services and will design, execute and help make your event the best ever. We will be posting photos from events, recipes and photos and instructional videos. Check back often and let's "Get in the kitchen and get cookin!"
February 16, 2021, 4:28 PM
Seafood Club sandwich
January 30, 2021, 4:28 PM
Southwestern Burger with shoestring fries
January 28, 2021, 4:28 PM
Our version of Carrabas, Chicken Bryan
January 24, 2021, 4:28 PM
Ultimate Crab Cakes INGREDIENTS Extra virgin olive oil... 1 onion, finely minced 4 garlic cloves, finely minced 1 lb jumbo lump crabmeat 1 cups bread crumbs 2 tbsp mayonnaise, plus more if needed 1 large egg white Juice from lime (about 1 tbsp) cup freshly chopped cilantro leaves, plus whole leaves, for garnish Kosher salt, to taste Freshly ground black pepper, to taste Garlic aioli with celery root, for serving (see recipe below) Lemon wedges, for garnish Garlic Aioli with Celery Root 2 cloves garlic cup sour cream 1 cup mayonnaise 1 tbsp celery seed 1 tsp dill Juice from 1 lemon (about 2 tbsp) cup extra virgin olive oil Kosher salt, to taste Freshly ground black pepper, to taste 2 cups shredded celery root 2 tbsp freshly chopped chives DIRECTIONS Heat about 2 tsp olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion begins to caramelize. Transfer onion and garlic to a mixing bowl. Fold in crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and chopped cilantro. Gently mix just until well blended being careful not to break up the crab meat. Season with salt and pepper to your liking. Shape into 6 fat crab cakes. Place them on a plate, cover, and refrigerate to chill until ready to cook. Heat about 3 tsp olive oil in a large sauté pan over medium heat. Working in batches, add the crab cakes to the hot oil and cook for about 4 minutes on each side until crisp, flipping only once. DO NOT press the crab cakes down while cooking. Serve with fresh lemon wedges and garlic aioli on the side. Garlic Aioli with Celery Root Mince garlic and using the side of your knife, mash and make into a paste. Place garlic paste into a medium mixing bowl and add sour cream, mayonnaise, celery seed, lemon juice, dill, and oil. Season with salt and pepper. Fold in celery root and chives.
January 6, 2021, 4:28 PM
Blueberry, Basil and Goat Cheese Pies INGREDIENTS: Crust:... 1 pie crust, standard recipe Filling: pint heavy cream cup brown sugar 1 tbsp AP flour 1 tsp fresh basil, chopped 3 oz goat cheese 1 jumbo egg, beaten 1 pints blueberries, washed and stemmed Topping: 1 cup sliced almonds 1 cup sugar 4 tbsp Butter DIRECTIONS: Preheat oven to 350 degrees FRoll out pie crust to an 11 inch round; place in a 9-inch pie baking dish. Trim and flute the edges. Place a piece of wax paper in the pie plate and cover with dried beans. Blind bake the crust for 9-12 minutes. Remove from the oven and allow to cool. Remove the beans and wax paper.In a small mixing bowl combine cream, brown sugar and the egg; whisk well to dissolve the sugar and incorporate the egg.In the cooled pie crust add the blueberries and sprinkle with the flour; sprinkle the chopped basil over the berries and crumble the goat cheese evenly over the berries as well. Pour the cream and egg mixture over the berries just to the top of the pie plate.Sprinkle the almonds over the filling and sprinkle 1 cup sugar over the top of the pie; dot the top with the butter.Cover the edge of the pie with aluminum foil and bake at 350 degrees F for 30 minutes.Remove the pie from the oven and allow to cool on a wire rack. Serve with homemade blueberry whipped cream
December 24, 2020, 4:28 PM

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