Two Chefs and A Plant

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)

07/11/2022

Keep it simple this year and let Delish handle all of your holiday needs. Avoid long lines, hours of prep, and holiday clean up by placing your order with us for Thanksgiving dinner. We will be offering pickup on Thanksgiving day 1-7pm. Limited slots available, place your orders ASAP at link below!

Delishsupperclub.com/s/order

01/09/2022

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

22/08/2022

Now accepting bookings for catering, let Delish bring the best of Creole and soul to your next event!

For more information or to submit a catering request click on link below.

Delishsupperclub.com/catering

17/08/2022

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

13/08/2022

A little crazy to think about…😅

08/08/2022

Who knew so many people would be so touchy about shrimp. Here at Delish Supper Club we believe you can eat whatever you like, even though raw is the way to go! 🤷🏿‍♂️🍤🦐

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!!

07/08/2022

The one on the left is from the grocery store. The one on the right is from a local farmer which was also half the price!🤔🤯🌽 who thinks fresh is better? 🙋🏿

06/08/2022

One has to go! Which one are you taking away?

This is easy, the boiled has no space in my life. 👊🏿👊🏿🐓🥵 😂

05/08/2022

Where is he from with this type of sentiment? Things that make you go hmmmm! 🤷🏿‍♂️🐓🧂

27/07/2022

We will be open Wed - Sunday for pickup this week. To view our menu or place an order click on the link below.

Delishsupperclub.com/s/order

26/07/2022

Seafood Chili Recipe

1.5 lbs of raw peeled and deveined shrimp
1 lb of crawfish tail meat
16 oz heavy cream
1 lb Mexican shredded cheese
1 sliced Jalapeño pepper
2 diced plum tomatoes
1 diced red bell pepper
1 diced green bell pepper
1 diced yellow bell pepper
1 diced small onion
1- 15 oz can of sweet corn
3- 15 oz cans of white kidney beans (Cannellini)
Fresh Cilantro

Seasonings

Badia Complete Seasoning
Garlic powder
Onion powder
Chili powder
Accent
Bay leaves

25/07/2022

Tip of the Day: All steaks are not created equal!

So you want to be fancy and prepare a steak for date night but this isn’t exactly your area of expertise, don’t sweat I got you.

The first thing to understand when selecting your steak is that all steaks are not the same in quality. The grade of meat that you purchase will absolutely determine how your steak should be prepared as well your final outcome. There are three primary grades of beef which are Prime, Choice, and Select. The amount of fat within the meat is what determines its grade. This is called marbling and it refers to the white squiggles seen throughout the meat. Marbling is responsible for the tenderness and juiciness of the steak.

Prime: Top tier beef that contains the most marbling. Many upscale restaurants use this grade.

Choice: Though this is second tier it is often many chefs first choice. It contains slightly less marbling than Prime so it presents less fatty and some prefer this. Many high end restaurants use this grade and it is commonly found at big chain grocery stores such as Walmart, Meijer, Sam's club, etc.

Select: This is the bottom tier and presents as a solid piece of pink meat, very little to no marbling throughout the cut. This meat is tough and dry as cardboard and should only be cooked in the oven, and if so do it for hours and hours. This grade of beef is commonly on sale or sold at an unbelievably low price at your local meat markets typically such as……Lol. I won’t name them but if you’re local to me just know that it’s the sister stores.😅

Now that we’ve got that out of the way, let’s assume that you purchased a Choice grade steak, here are the next steps.

1. Rinse and pat your steak dry.

2. Season both sides with your choice seasonings. My fabulous four are always Badia Complete seasoning, garlic powder, onion powder, and Accent.

3. Cover the bottom of your pan with oil on medium heat. Once the pan begins to smoke add your steak. It is imperative that your pan is smoking and hot enough in order to accomplish proper searing. Depending on your preferred temp it will only take your steak 3-4 minutes on each side, only flip once! Once you have flipped and have about a minute remaining on cooking time add some fresh thyme or rosemary and a few squares of butter to the pan around your steak. Once melted tilt your pan forward and spoon the melted butter on top of your steak. Do this until the one minute expires.

5. Remove steak from pan and allow it to rest for the same amount of time that you cooked it, 6-8 minutes and you’re all done. Resting is important because during this time the meat will continue to cook and lock in all your juices and flavor. If you cut a steak without rest you will notice all of the juices rush right out of the steak.

*Pro tip: If you don’t have a thermometer or are unsure if your steak has reached your desired temperature there is way to check using the palm of your hand. Check out the video below for this fail proof technique.

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! 😅

15/07/2022

Sooo…. as we sit here discussing upcoming menus there’s a great debate going on between Chef P and I, help us out. Do y’all still eat chitterlings or is it a dish of the past? 🤔

*Pic seen is not my work

14/07/2022

We will be open for pickup this week Thurs- Sunday and dine in reservations are available Fri- Sunday.

To place an order click on link below.
Delishsupperclub.com/s/order

To book a reservation click on the link below.
Delishsupperclub.com/reservations

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?

09/07/2022

New menu items added, available for pickup or dine in.

To place an order for today’s pickup click on the link below.
Delishsupperclub.com/s/order

To book a reservation click on the link below.
Delishsupperclub.com/reservations

05/07/2022

We will be bringing back all of the member faves this week! Oxtails, Fisherman's Pot, Fisherman's Jr, Royal Feast and Potato Trio will be added to menu and available for pickup this Wednesday - Sunday 4-9 pm.