Two Chefs and A Plant

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Two Chefs and A Plant

Two Chefs and A Plant Powered by Delish Supper Club
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03/11/2023

Thank you to all that have placed an order, we have sold out of all dinners for today!

27/10/2023

Potato Trio: Baked potatoes topped with lobster, real crab, steak, cheese, scallions, and garlic sauce.

11/09/2023

Join us for an unforgettable culinary experience!

Chefs Q and P will be hosting a five course infused dinner that will tantalize your taste buds and elevate your senses. 🍽️🌿

✨Sponsored by Mitten Extracts, Kiva, True North, and Cloud Cannabis, this event promises an evening of indulgence and excitement! 🎉

Don't miss out on the chance to win amazing raffle prizes and take home exclusive gift bags filled with goodies. 🎁✨

Music provided by DJ Certified Grind, who will keep the energy high throughout the night. 🎶

🎟️Grab your tickets now to experience the art of infusion as Chef Q and P showcase their culinary mastery, creating dishes that harmoniously blend rich flavors with premium flowers! 😋

October 20th and 21st
Doors open at 7:30 PM
Location: Lawton, MI

https://www.chefqandp.com/dining-with-chef-q-and-p

All guest must be 21 years of age or older, no exceptions. Limited seats available!!

04/08/2023

Creole rice w/ shrimp, scallops, crawfish, and crab cluster! 🔥🔥

16/07/2023

Potato Trio looking good!! 😍🔥

26/06/2023

If you’ve missed the taste of Delish, catch Chef Q and Chef P at local dispensaries with fresh and hot meals tomorrow 1-5pm.

Shrimp & Grits
Blackened Chicken Alfredo
Potato Trio (chicken, steak, shrimp)

01/09/2022

The flavor profile on these Catfish & Grits are amazing, prepared like no other, the Delish way! 🔥🔥😋

17/08/2022

Peach cobbler season is here and I’m ready for it! 🥧🍑😋

22/07/2022

Tip of the Day: When it floats it’s ready!

Frying foods is one cooking technique that continues to defeat many regardless of age, this is an issue for both the young and old. While there are a few key components that determine the outcome of your fried foods they all are relatively simple. Let’s use chicken as an example below.

If you have an issue determining when your fried chicken is ready you should avoid shallow frying or using a pan where the chicken will rest on the bottom with no room to rise in the grease. Often times when chicken is shallow fried when you flip it over you’ll notice areas of the chicken that are darker than the rest and quite often these darker areas come with a burnt taste.

The reason for this is because the chicken is making direct contact with the hot pan and the flour is cooking at a faster rate than the chicken. This can cause one to think that their chicken is done when it is in fact still raw inside.

Another thing that can cause this same confusion is if you’re cooking with the stove turned up too high. If your grease is too hot it will fry the outside of your chicken very fast causing one to hurry to remove from the grease to avoid burning but in all actuality it’s still bloody as a bar fight inside. So the steps to frying up the perfect food is easy peasy, let’s lay it out.

1. Use a deep pot with enough grease to cover the chicken in its entirely, or use a deep fryer.

2. Do not fry food directly out of the refrigerator, doing so will cool down your grease and can cause your food to boil instead of fry creating a soggy, soft end result. Allow your food to sit out at room temperature for about 20 min before frying.

3. Make sure that your grease is the right temperature, if it’s smoking it’s too hot, if it’s quiet it’s too cold. Turn your stove to medium high heat (5-6 on dial), you want your temp to reach 375, you can determine this with a thermometer or quick flour check. Drop a bit of flour in grease if it spreads and sinks it’s not hot enough but if it bubbles and reacts with vigor and the sounds of a crackling fireplace it’s ready to receive the meat.

4. Do not overcrowd your pot. Attempting to fry too much at once will cool your oil temps and cause oil to begin to boil not fry.

5. Shake off all excess flour before placing in the grease. Nothing grinds my gears more than seeing someone ruin their grease by dropping all the loose flour in off their fingers and chicken. All of this flour will sink to the bottom where it will continuously cook and become dark, burnt particles in your grease sticking to your food ruining the flavor all while assuring your batches to follow will be cooked faster and darker than desired.

6. There’s not much to explain here, it’s simple and true. It doesn’t matter what’s being fried if it contains water, this is a superior indicator that it has reached its desired temp and can be removed…….WHEN IT FLOATS, IT’S READY!!

20/07/2022

Tip of the Day: It’s 2022 put that mac in the oven sis!

Before you do add some chicken bouillon to your water to give the pasta some real flavor. Once done drain and pour half stick of melted butter over your pasta, now season it like you'd season your meat. I mean hook it up like you’re preparing a steak, don’t go light. My go to seasonings are Badia Complete, garlic powder, onion powder, Accent, and paprika.

Next add a nice amount of sour cream, throw in your cheeses (as in variation, not just boring mild cheddar), cover the top with cheese and pour an egg custard (half cup each of milk and heavy cream plus one egg) on top. Sprinkle some paprika on top so it doesn’t come out all basic and you get those nice brown spots during bake.

Pop it in the oven on 375 for 45-50 minutes and enjoy. Now don’t ever make that loose, saucey stovetop mac again! 😅

11/07/2022

Tip of the Day: Understand your stance!

There are two groups of people, one that cleanses their meat and wouldn’t eat from your home if they discovered you not doing so and one that goes directly from package to pot with no water in sight.

My grandma cleaned every piece of meat that she prepared, hands down, no questions asked. This was a cooking ritual in my home and I was definitely taught how to “properly” cleanse my meat before cooking it. Back in the day our elders had to clean their meat to remove the fat, blood, and bone shards that were left behind after slaughter, they also covered their meat in salt or placed it in salt water because the animal was so fresh that there were living parasites throughout and salt was used to kill them. For this reason many of these practices were passed down through generations.

Well, according to the USDA the teachings of our elders are no longer necessary and in fact they do not recommend washing your meat at all. It doesn’t matter if you’re rinsing your meat under water, soaking it in vinegar, or rubbing it down with lemons, science says that this is inefficient and incorrect. None of the above mentioned kill pathogens or bacteria and it actually aids in the spreading of them. When you rinse your meat under water you now have the bacteria in your sink, when you soak your meat it’s like a pathogen bath and your meat and the bowl of water now contain the undesirables, same for the lemon that you use for rubbing, this is called cross contamination. The hard truth is that your meat will contain pathogens/ bacteria until it comes in contact with heat during the cooking process, this is the only viable step to kill them.

Now with all that being said, I still clean my meat. I know, I know, science is always right but honestly it’s a long lived habit that I am not ready to part with. Something about it just doesn’t sit right with my soul and I don’t think my ancestors would approve so it’s a must, even if it only serves to ease my mind.

If you’re like me and will continue to clean your meat just understand your stance and the science behind it. Take the proper measures to ensure that you are not doing the very thing that you set out to prevent, spreading bacteria. Once you have “cleaned” your meat it is imperative that you clean and sanitize your area making sure to thoroughly address your inner sink and counters. If you do not have a commercial sanitizer to wipe surfaces you can make your own using five tablespoons of bleach to one gallon of water, CDC approved.

Now let me know, which group do you belong to?

01/07/2022

Tip of the Day: Bring your pasta to life!

It is important to incorporate flavor into your pasta during the boiling stage to avoid having a boring dish. Most people add salt to their water but you can still find yourself with bland pasta. It is not until you add real flavor to your pasta that you realize how much of a difference it makes in the overall outcome of your dish. It doesn’t matter if you’re preparing macaroni, Alfredo, or spaghetti, adding chicken bouillon to your water while your pasta boils will add remarkable flavor and make your dish pop. Don’t add so much that it turns your pasta yellow or super salty but add enough that you taste it. Your water shouldn’t taste like a broth but more like the juice of ramen noodles but with slightly less in flavor. Before you ask, no it will not have all of your pastas tasting the same or like ramen, it will merely bring your pasta to life and add something that you didn’t know was missing. Check it out and let me know what you think!

27/06/2022

Tip of the Day: Stop all that crying!

One thing I’ve always hated about food prep was cutting onions and in the beginning I avoided doing so by passing the task on to Chef P and removing myself from the kitchen when he was cutting them. He didn’t mind and when he was practicing his knife skills I never understood why of all the veggies to work with he always grabbed onions until one day I noticed he wasn’t crying at all. Chef P was racing through several onions without a single tear and I was amazed. It was then that my husband informed me of a prep step that I wasn’t familiar with.

Twenty minutes prior to prepping he had placed the onions in the freezer, he stated that because of this the onions would not release any of the gases or natural chemicals that causes our eyes to burn. This was news to me and I had to try it for myself so I grabbed one of the cold onions and began chopping away and sure enough it worked, I didn’t experience any burn or running eyes, not one tear. Years later this is the only way that I’ll cut an onion, next time you find yourself in the kitchen and onions are on your to do list give it a try!

23/06/2022

Tip of the Day: Just go Raw!

Chile, this may be hard for some but stop serving up them twice cooked shrimp. I see so many people buy cooked shrimp only to go home to cook them to death once again, now you got tough shrimp with the texture of rubber bands and you’re all proud. If the shrimp are pinkish orange already then this is a clear indicator that they have been cooked before being packaged and should not be sautéed, fried, or anything other than served cold on a salad or with some cocktail sauce ( if that’s your thing🤢). Now look I ain’t judging because I too have been guilty of this ( many years ago), when my husband and I were teeny boppers I used to season some melted butter, add them, and let them boil to high hell, pair them with some club crackers and bon appetit….I’ve been Chef Q! 🤣😅

Now that I’m fancy and know better, I would never. There is no real benefit to buying the shrimp cooked if you’re just going to recook them anyway. Raw shrimp will provide a much better flavor because the seasoning and/or coating is able to stick to the surface better and pe*****te the shrimp versus when they are already cooked and have a harder surface. Those cooked shrimp have been in the freezer section for forty months anyway, just stop at the counter and grab some fresh ones or hell even frozen raw is better…..just go raw!!

21/06/2022

Tip of the Day: Make it fluffy!

My grandmother made the best pancakes hands down. Every Saturday morning I would rise early to experience two of my favorite things, a stack of fluffy pancakes and conversation with my favorite person. When I came out the bathroom from doing my morning care my grandma would instruct me to take a seat at the table in the dining room that also doubled as her bedroom. On the table sat a plate of the fluffiest pancakes with the crispiest edges, I was in heaven. Each pancake had a square of butter in the middle and I watched and salivated as my grandma poured warm syrup across the top. I would catch the syrup with my finger as it dropped off the sides, good ole corn syrup gave seven year old me a sugar high for sure and I loved every moment. As I sat there and devoured my food my grandma would drink her coffee and listen to me smack and lick my fingers as I told her all of my mother’s business.

As I got older I began to make pancakes on my own and I could never understand why no matter what I did they weren’t like grandma’s so one day I decided to ask her for her recipe. It was then that she informed me that it didn’t matter whether you were making box pancakes or your own recipe from scratch, two things were needed, baking powder and vegetable shortening. She explained that she always added a couple tablespoons of baking powder to her mix to produce the fluffiest stacks and that she never cooked her pancakes in butter because it burned quickly and did not create my favorite part of the pancake, the edges. In order to get the old school crispy edges you gotta use shortening, simple tricks for an outstanding result. These two things will have you putting your local pancake house to shame, give it a try!

20/06/2022

Tip of the Day: Don’t sleep on Cornstarch!

Cornstarch is one of those things that you rarely find in a person’s cabinet or pantry. It is often overlooked at the grocery store but it actually has quite a few uses in the kitchen that can assist in preparing the perfect meal.

Cornstarch is the perfect thickening agent when making a sauce. If you ever find yourself with a sauce that is too thin simply grab about a tablespoon of cornstarch and mix it with just enough cold water to make it dissolve and turn into a milk like consistency. Add this to your sauce and stir until your desired thickness is reached. You will notice that it thickens as soon as you mix it in but once sauce begins to simmer or slightly boil it will thicken more. Repeat more than once if needed, it will not alter the taste.

Another great use is for frying. By adding cornstarch to your flour you will find that you get a much crispier coating that absorbs less oil and is perfect to hold any sauce. If you are one that likes super crispy chicken that produces an ASMR level crunch a 50/50 ratio suites you. Mix half flour and half cornstarch to accomplish this otherwise adding 25% cornstarch to your flour will achieve a nice crunch as well.

Ever find yourself baking and don’t have enough eggs? Or maybe you’re baking for a vegan, either way cornstarch is a great substitute for eggs when baking. Mix 1 tablespoon of cornstarch with 3 tablespoons of warm water for each egg substituted.

One of my favorite uses for cornstarch is in eggs. When you add cornstarch to your eggs they make the fluffiest, light omelet. Even if you are scrambling your eggs don’t skip this ingredient. Just add a small pinch or about 1/4 teaspoon per egg and whisk it in until it disappears.
*Pro tip: air also makes your eggs fluffy so don’t go light when whisking. They should no longer have the slimy consistency of eggs but look more like orange juice and air bubbles should be present. This will produce restaurant quality eggs.

So the next time you’re at the grocery store grab some cornstarch, it just may save your dish one day!

15/06/2022

Honey hot tenders and blue cheese fries, something light on a hot day! 😎

14/06/2022

Tip of the Day: Sear before bake!

Before you bake your meat add some color, flavor, and texture to it by searing. Searing is a simple but essential technique when preparing meat to be cooked in the oven. When you sear before baking you not only lock in the natural juices of the meat but it also creates a flavorful crust on both sides which gives it texture and color other than that of boiled meat. This crust is great at holding up sauces also.

Now to accomplish this we’re going to go against the grain and do the opposite of what most do. Season your meat BEFORE searing it. We want to lock the flavors in by having the seasoning become apart of the crust, if you sear it first then season it you have just created a harder surface for your seasoning to roll right off of. Your seasoning should be within your meat not on top of it, always season any meat before cooking it. Add enough cooking oil to cover the bottom of your pan and turn pan on medium high. Once pan begins to smoke(this is key) add your meat and let brown, flip on the other side and repeat. Once browned on both sides it is ready to be prepared as usual in oven.

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Videos

Honey Hot Tenders w/ Bacon & Blue Cheese Wedges, something slight 🔥🔥

Lemon pound cake waffles w/ fried lobster & shrimp, a brunch favorite! 🍋🍋

Braised oxtails available today, only 4 orders left!

Fried lamb chops available tomorrow!

Fisherman’s Pot: Two crab clusters, colossal shrimp, sausage, broccoli, corn, and potatoes smothered in our signature Doowop sauce. Available today beginning at 2 pm!

Surf & Turf Alfredo

Fried gator w/ raspberry mozzarella waffles! 🍓🫐🍓#brunchvibes

Don’t forget to grab you some Cognac Peach Cobbler with your meal today! 😋🍑

The flavor profile on these Catfish & Grits are amazing, prepared like no other, the Delish way! 🔥🔥😋

Peach cobbler season is here and I’m ready for it! 🥧🍑😋

Honey hot tenders and blue cheese fries, something light on a hot day! 😎

Tip of the Day: Sear before bake! Before you bake your meat add some color, flavor, and texture to it by searing. Searing is a simple but essential technique when preparing meat to be cooked in the oven. When you sear before baking you not only lock in the natural juices of the meat but it also creates a flavorful crust on both sides which gives it texture and color other than that of boiled meat. This crust is great at holding up sauces also. Now to accomplish this we’re going to go against the grain and do the opposite of what most do. Season your meat BEFORE searing it. We want to lock the flavors in by having the seasoning become apart of the crust, if you sear it first then season it you have just created a harder surface for your seasoning to roll right off of. Your seasoning should be within your meat not on top of it, always season any meat before cooking it. Add enough cooking oil to cover the bottom of your pan and turn pan on medium high. Once pan begins to smoke(this is key) add your meat and let brown, flip on the other side and repeat. Once browned on both sides it is ready to be prepared as usual in oven.

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03/11/2023

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