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TX Private Chef Derrick Fox

@chefderrickfox

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@masterchefonfox is back this Wednesday! So here are a few of my favorite things to make. Sorry if it makes you hungry!
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#masterchef #food #privatechef #dallas #losangeles #lets eat #letscook #yum #art #fyp taken in Dallas, Texas by @chefderrickfox

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2 years ago

“Only the most skilled chefs in the world would attempt a Lobster en Croute in 45 mins” - GR … yeah I’m going to leave this one up for a minute! #masterchef by @chefderrickfox

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4 years ago

French Onion Toast with Gruyère Cheese and Foie Gras #reels #foodreels #masterchef by @chefderrickfox

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4 years ago

Love sharing my creativity! Book now, DMs are open!
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#privatechef #chef #dallas #masterchef #holidays taken in Dallas, Texas by @chefderrickfox

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2 days ago

Mushroom Ricotta Toast   Ingredients Sour dough Mayo for toasting 1 gallon whole milk pasteurized (not ultrapasturized) Juice of 2 lemons  Zest of one lemon  1/3 cup distilled white vinegar  Truffle oil  1 cup slice Bella mushrooms  1 cup chestnut mushrooms  2 cloves of minced garlic  1 minced small shallot Splash of dry vermouth  Few shakes of Worcestershire sauce  2 tbsp of butter  Chopped parsley for garnish  Balsamic glaze to drizzle  Salt and pepper to season to taste  To make Ricotta  In a large heavy bottom pot, add the gallon of ricotta over medium high heat. Bring the milk to 185 gently stirring constantly to keep milk from sticking to the pan. with a digital thermometer keep checking the temp so you don’t let it boil and pull from the heat as soon as it hits 185  Once off the heat, slowly pour in the lemon juice and gently stir. You will see the curds start to separate. Don’t over mix it will get really crumbly. Once separated let sit for 10 minutes.   For creamy ricotta, scoop with a slotted spoon into a bowl  For firm ricotta, scoop with a slotted spoon into a fine mesh strainer and let drain for 10-15 minutes  When ricotta is strained is strained into the bowl, mix in salt, pepper, squeeze of lemon juice, 1 tbsp of truffle oil, and lemon zest. Set aside in the fridge while you cook mushrooms and toast the bread   Mushroom mix   Slice Baby bella mushrooms, and cut chestnut mushroom from the roots. In a pan over medium high heat sauté mushrooms with 2 tbsp of oil. Sauté for 2 minutes then add garlic and shallots. Deglaze with vermouth, the and Worcestershire sauce, a drizzle of truffle oil, and butter. Sauté until butter fully melts and mushrooms absorb the sauce.   Cut your sour dough to preferred thickness. Spread a thin layer of mayo on each side of the bread and toast in a pan until golden brown on each side.  To plate  Spread ricotta over the toast, top with desired amount of mushrooms, sprinkle with parsley and drizzle with balsamic glaze by @chefderrickfox

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6 days ago

My grandmother Rosalie passed away a few days ago. She has joined my grandfather in heaven, who left us back in April. I feel more peace with my grandmothers passing maybe for that reason. Like they are reunited and I feel happy for them.

I have so many wonderful memories with my nana. I would take the bus home from school to her house and she’d always have a snickers on the counter, she would cut us off just a piece, would take like a whole week to finish that snickers but there was a lesson in there and I always looked forward to it. Her and my grandfather would throw Christmas parties every year and I remember them being so big, maybe that’s where my love for dinner parties came from. When I got a little older I used to ride my bike and go visit her when she was volunteering at The Blue house. She taught me many things, manners, etiquette, how to treat a lady, how to enjoy life, my grandfather worked hard and so did my grandmother but she also taught me how to relax and enjoy what you work for. She loved vacation, we all do but my grandmother did it so well. I think that’s what she hated most about getting old was the traveling came to an end. She took us on cruises when we were kids and took us to Cancun and Cozumel and really showed me life is about enjoying time with your loved ones, regardless of what you have, where you are, even if it’s a phone call or a FaceTime. My grandparents both loved to video chat

I got to do a lot of things with my grandmother, Colorado Rockies games, cruises, countless beaches, hanging by the pool, she couldn’t swim but she loved to always be by the water. She always shared so much with me, One of my favorite things I got to share with her was MasterChef, she was so proud and couldn’t understand how I cook like I do, and when I made it to the finale, MasterChef flew my whole family out and I remember her being so excited after sitting in hair and Make-up. She looked so beautiful and she was just smiling ear to ear and came up to me and said “ I feel like a celebrity!”

Well she was always a celebrity to me!

I miss you nana and I love you!
R.I.P by @chefderrickfox

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8 days ago

Life became a blessing! This last month has been so fun, goofy, delicious, busy, full of creativity, cooking, roadtrips, and beautiful chaos!

Sometimes it rains, you pull out the umbrella, you think you’re good, then the wind blows… the umbrella breaks, you have two choices, get upset or laugh at it…

We all make mistakes, sometimes we don’t realize those mistakes will change our lives for the better if you learn from them. That’s something I’ve always lived by in the kitchen, then I applied it to life, prayed to God and trusted faith.

I went 40 years not believing, questioning the idea, and like others out there, I ended up with nowhere else to turn. Now I look back at all the times he was there and I ignored him, or denied him, I don’t regret it, sometimes the best journeys are the hard ones, but just like the umbrella, I can look at it and laugh with him, you were right there!

So much on the horizon, and I don’t feel alone!

🙌

Cooking up some exciting stuff, in and out of the kitchen! Stay tuned

#masterchef #privatechef #chef #god #fyp by @chefderrickfox

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16 days ago

Book your Thanksgiving or holiday parties asap!
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#thabksgiving #masterchef #party #privatechef #travelingchef by @chefderrickfox

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24 days ago

October is almost full, message me to book your next private dinner or event!
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#privatechef #dallas #fortworth #masterchef by @chefderrickfox

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a month ago

Perfect Rack of Lamb  Rack of lamb cut to double cuts room temp. Salt and pepper generously.   Sear a couple minutes on all sides until nicely browned. Add 3-4 tbsp of unsalted butter, smashed garlic, shallots and thyme. Based the lamb with the melted butter. Place in the oven at 400 for 4 minutes (until internal temp is 125) remove from the oven and let rest for 10 minutes.   Carrot puree 6-8 carrots, peeled, rough chop and then steam until the carrots internal temp reach 210. Place carrots in a blender while hot with 1/4 cup of unsalted butter and 1/4 cup of heavy cream, blend until smooth and season with salt to taste  Pistachio gremolata 1/2 cup chopped pistachios  1/2 bunch of parsley chopped  2-3 tbsp bread crumbs 1 tbsp Dijon mustard  1 tbsp honey Add to a bowl and drizzle in olive oil and mix until it all pulls together but not too wet.   Plate like the video and enjoy by @chefderrickfox

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a month ago

✈️🚂🚗 ready! Let’s go!
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#masterchef #privatechef #party #events #fyp by @chefderrickfox

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2 months ago

Book your next private dinner with me, I travel any where in the world, September is filling up, and holidays are just around the corner. Don’t wait to lock in your date!
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#masterchef #fyp #dallas #privatechef #letseat taken in Dallas, Texas by @chefderrickfox

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2 months ago