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Ramon Chambers

@cheframonchambers1982

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2086

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Graduate of Auguste Escoffier

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Do it for the flavor, the price, and for yourself. Go eat good at Zoagies 🙌🏽👏🏽👍🏽🔥 taken in New Castle, Delaware by @cheframonchambers1982

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4 months ago

She's becoming quite a young lady 🙌🏽
Proud Mom and Dad here #Howardvt c/o'26 by @cheframonchambers1982

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5 months ago

We're so proud of her. Her Mom slayed her natural hair and did her makeup and her Aunt Cheryl snapped the pics👏🏽👍🏽🔥
Prom 2026 by @cheframonchambers1982

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5 months ago

Good evening everyone,
Please help me wish my beautiful wife a happy birthday.
Her cake is made with fresh fruit and my sous chef (5yr old daughter) 😁 Treasure helped me make it. by @cheframonchambers1982

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a year ago

I'm thankful for all that I've been blessed with. Most importantly I'm thankful for family and friends who love and support each other. God is good 🙌🏾
1.)Turkey pot pie with mashed potato crust.
2.)Baked salmon stuffed with Philly cream cheese, fresh spinach, lump crab meat and topped with snow crab meat.
3.) Sweet Italian sausage and beef lasagna.
4.) Blueberry peach cobbler with vanilla ice cream.
5.) Poached Asparagus.

Happy Thanksgiving!!! by @cheframonchambers1982

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2 years ago

I'd like to thank everyone who tuned in for my graduation. I'd also like to thank all who cheered me on throughout this journey and encouraged me to make it to the finish line. God is good 🙌🏾 by @cheframonchambers1982

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2 years ago

In celebration of the Latin heritage month,
The kitchen presents stewed Spanish chicken, fried fish, arróz con frijoles, and Mexican street corn. This was inspired by mí Tí Tí Luz and she also makes the best tres leches cake you've ever had 💯. My bro Davon Brownie D made the rice and beans and Mexican street corn 💪🏾. by @cheframonchambers1982

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2 years ago

Rack of lamb with mashed sweet potatoes and roasted seasonal vegetables in a balsamic reduction.
1.) Rack of lamb (frenched=cleaned and trimmed)
2.) At least 1lb or 2 nice size sweet potatoes (boiled and peeled)
3.) Brussel sprouts (whatever size you want, washed and split)
4.) Carrots (skinned and oblique cut)
5.) Salt and pepper
6.) Plant based butter (as needed)
7.) Health friendly brown sugar (as needed)
8.) Olive oil (as needed)

Steps to do,
1.) set the pan on medium high heat and add olive oil.
2.) season lamb with salt and pepper and place in the pan loin side down and sear on both sides.
3.) remove the lamb from the pan (optional) or place on a baking pan.
4.) add the vegetables to the same pan and add a little water to deglaze the pan and let simmer until almost tender.
5.) remove vegetables from the pan and add to the baking pan with the lamb and roast at 350°F until desired doneness.
6.) mash the sweet potatoes with brown sugar and other spices (whatever you'd like 😄)
7.) place the mashed sweet potatoes in the center of the plate.
8.) after letting the lamb rest for a few minutes, slice the rack by 2's and place around the sweet potatoes.
9.) place the vegetables onto the plate or into a side dish.
10.) garnish with a drizzle of balsamic reduction and serve hot with your favorite beverage.
This serves 1-2 people.

Happy Cooking to all of you!!!
Remember to "Rock The Recipe". by @cheframonchambers1982

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2 years ago

Not too complicated today,
BBQ brisket, baked fish with butter pimento garlic sauce, candy yams and seasoned veggies. by @cheframonchambers1982

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2 years ago

Hello everyone, here's a little something elegant but simple for you to try.
Crumbled salmon and seared sea scallops with a creamy (plant based) garlic butter lemon sauce.
1.) any cut of salmon
2.) 1/2 lb of scallops per person
3.) 1 lb of asparagus spears
4.) 1/2 bundle of pasta (angel or spaghetti)
5.) salt to taste
6.) pepper to taste
7.) 2 cups of heavy cream
8.) 2 tbsp of parsley
9.) 3 cloves of garlic (minced)
10.) 1/2 cup quinoa
11.) 2 tbsp of plant based butter
12.) 1/4 cup of lemon juice or lemon glaze

Steps
1.) blanch the asparagus and sear in a pan with plant based butter, season with salt, pepper, and garlic.
2.) cook salmon until desired doneness
3.) pat dry scallops, set stainless steel or cast iron pan to medium high heat.
4.) add plant based butter to the pan with the scallops and let it brown.
5.) remove the scallops from the pan and add the lemon juice, heavy cream and parsley.
6.) whisk ingredients together and bring to a simmer.
7.) add pasta and scallops to the sauce and toss together until pasta is covered.
8.) remove from the pan and serve hot with crumbled salmon and seared asparagus.
9.) the same steps with the quinoa as for the pasta or you could drizzle the sauce over the quinoa and place seafood wherever you desire.
Happy Cooking Everyone!!! by @cheframonchambers1982

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2 years ago

Pineapple surprise, I was surprised to have these ingredients laying around lol.
1.) freshwater prawn
2.) pork chops (cubed)
3.) suchi rice
4.) green bell pepper (cubed)
5.) white onion (diced)
6.) green onion (diamond cut)
7.) catch-up
8.) ginger powder
9.) kosher sea salt
10.) chilli flakes
11.) sesame oil
12.) olive oil
13.) Bragg's aminos (soy substitute)
14. Baby octopus
15.) sesame seeds
16.) 1 pineapple (hollowed and chunked)
#ibecooking #cheffingitup by @cheframonchambers1982

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2 years ago

Teriyaki glazed baked salmon, bourbon BBQ ribs, rice pilaf, and steamed veggies.
#Healthcareworker
#Cheffingitup
#Imyourchef
#Blessedchef
#Ilovewhatido by @cheframonchambers1982

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2 years ago