Chef Lance

Catfish Poboy - nothing says Nawlins like a Poboy. Today you will learn how to put together this simple, and fast, sandwich. It is so versatile you can use any favorite seafood. https://cheflancecooks.com/ https://tinyurl.com/ChefLanceCatering http://tinyurl.com/LargeChefTongs

Catfish Poboy - nothing says Nawlins like a Poboy sandwich. Today you will learn how to put together this simple, and fast, sandwich. It is so versatile you can use any favorite seafood. http://tinyurl.com/ChefLanceCommunity http://tinyurl.com/LargeChefTongs #cooking, #homechefs, #LouisianaCuisine #louisianacooking #poboy

Jelly making - a fun, and satisfying, hobby. Or, buy fruit in bulk and, economically, make all of your family's jelly supply . . . plus have plenty for gift-giving. https://tinyurl.com/ChefLanceCatering http://tinyurl.com/LargeChefTongs

Sauteed chicken breast, with a delicious fresh lemon & butter sauce, topped with capers, chicken piccata is an super simple, very easy, weeknight supper that’s easy to love, and super fast from pan to table. https://tinyurl.com/ChefLanceCatering http://tinyurl.com/LargeChefTongs

A perfect, delicious, dip for your Christmas, or football, parties. Or just snacking at home. It is so fast you will have it ready in no time. Creamy Black Bean Dip Yield: 4 servings Ingredients: • 1 garlic clove • 1/4 teaspoon ground cumin • 1 (15-ounce) can black beans, rinsed and drained • 1/4 cup sour cream, plus more for garnish • 1/4 cup tightly packed cilantro leaves • 2 tablespoons lime juice • 1 teaspoon kosher salt • Corn tortilla chips, for serving Directions: 1. Combine the garlic, cumin, beans, sour cream, cilantro, lime juice, and salt in a small food processor. Add 1/4 cup warm water and puree until smooth. Taste for seasoning. 2. Transfer the dip to a bowl and garnish with a dollop of sour cream. Serve alongside corn tortilla chips.

A juicy center-cut, bone-in loin chop served with a balsamic vinegar glaze. Absolutely delicious! Balsamic Glazed Pork Chops Ingredients 2 thick cut, bone-in pork chops, center cut loin chops preferred salt and freshly ground black pepper to taste 1 tablespoon butter 1 tablespoon olive oil 1 cup chicken broth ¼ cup good quality balsamic vinegar 1 tablespoon honey Directions 1. Pat pork chops dry with paper towels, and season with salt and pepper (or, preferably, brine 24 hours in advance). 2. Melt butter in a large, nonstick skillet over medium heat. Add olive oil and stir to combine. 3. When butter and oil shimmer, carefully add chops and cook over medium heat until browned on one side, 5 to 6 minutes. Turn and cook pork chops until the internal temperature reaches 135F-138F, 3 to 4 minutes. Do not overcook the chops or they will turn dry and hard. 4. Remove pork chops from heat and cover to keep warm. 5. Combine chicken broth, balsamic vinegar, and honey in a small saucepan. Bring glaze to a boil over medium-high heat and boil until mixture is reduced to 1/2 cup, 5 to 6 minutes. 6. Drizzle pan-fried chops with balsamic glaze and serve warm. Recipe Tip You can vary the flavor of the glaze by adding 1 minced garlic clove or a sprig of rosemary. Remove the rosemary before serving. https://tinyurl.com/ChefLanceCatering

Introducing Chef Lance and the new channel.