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The Demi Chef

@thedemichef

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Egyptian-American Chef & Somm🍷
Former VP of Brand @erewhon
Co-founder @cgaunited
Recipes, hosting, wine & vintage flair✨
🧿 Savor my journey👇

POSTS STORIES REELS

Easy 5 ingredient homemade Gravlax

* 1 piece of salmon
* Equal parts good kosher salt + sugar (enough to cover the size of your fish generously)
* Mustard seeds
* Fresh dill
Mix the salt and sugar 50/50, then add mustard seeds and plenty of dill.

Coat the salmon really well in the cure, wrap tightly in plastic, then place a weight on top. A real brick works beautifully. Emotional baggage 🧳 will not.

Let it cure in the fridge for 24–48 hours.

Unwrap, rinse under cold water to remove the excess cure, then pat dry.

Slice very thinly, on a diagonal, against the grain for those buttery little strips.

Serve it for brunch, bagel it, lemon it, dill it — do you.

TIP: in this economy, I snag the salmon pieces on sale to make this. Mom’s fave #brunch #recipes #easy by @thedemichef

HAPPY #HALLOWEEN!🎃 “Intestine” Piped Sfiha Shepherd’s Pie. Save this idea for your Halloween table. Such an easy way to turn a cozy dish into a centerpiece.

#dinnerparty #cottagepie

Base Sfiha Filling (deep 9x13 lasagna pan)
* 4 tablespoons ghee (or oil)
* 2 large yellow onion, chopped
* 2 pound ground beef
*1 pound of ground lamb
* 6 Roma tomatoes, diced
* 6 teaspoons kosher salt
* 3 teaspoon each: ground cinnamon & allspice
* 3/4 teaspoon cayenne pepper
* 1/4 cup +2 tablespoons sumac
* 1 lemon juiced
* Handful chopped parsley
* 3/4 cup tahini paste
* 1/4cup pomegranate molasses
* 1/4 cup flour
* 2 cup beef stock
+ 1/2 bag frozen peas to add just before oven bake.
+Top with preferred mashed potatoes and bake at 400 until browned (about 30 minutes) . Broil for final 5 minutes for color. by @thedemichef

Overnight HIBISCUS MINT COLD BREW 🌺Just dried flowers, leftover herbs, filtered water, and a touch of sugar. That’s it. Very practical. Very demure.

Why it’s worth the ritual:
Packed with antioxidants for skin glow ✨
Anti-inflammatory + heart healthy ❤️
Cooling + hydrating 💧
No microplastics from tea bags 🚫🫖

👉 comment with how you’d add your twist! Electrolytes would be good in here too… 😜

#thedemichef #hibiscustea
#coldbrewtea
#skinglow
#wellnesstips
#cleanliving
#mediteranneanrecipes
#egyptian
#wellness by @thedemichef

My 🍯STICKY BAKLAVA CHICKEN WINGS were perfectly crispy…

And…here’s the ratio to crisp oven baked wings that I swear by for you to save ✅:
✨ 1 teaspoon kosher salt
✨ 2 teaspoons baking powder
✨ 2 teaspoons cornstarch
…for every pound of wings. Let them chill to dry (overnight is best), spray or lightly toss with avocado oil, then roast at 425°F for 20 minutes, flip, another 20, and a final 10 minutes glazed if you’ve got sauce. Crispy every. single. time.

👀 to see how I made them watch the linked reel, and comment if you’d try these!

#chickenwings #feedfeed #egyptianfood #cookbookrecipes #baklava #middleeasternfood #feedfeed #theDemiChef by @thedemichef

Call me Willy Wonka, because baklava has a new home 🍯🔥 These StICKy BAKLAVA CHICKEN WINGS + WATERMELON BALADI SALAD are one-of-a-kind and going into my cookbook vault.

👉 Watch how I made them & comment if you’d put these on repeat and want the recipes!!!!

#baklavachickenwings #baladisalad #egyptianfood #cookbookrecipes #chickenwings #middleeasternfood #feedfeed #theDemiChef #feedfeed by @thedemichef

Egyptian “Summer” Goulash- my lighter twist on the classic meat filled phyllo sheet pie. Perfect served warm, or at room temperature for a party or picnic spread. And if you haven’t had goulash before, think of it like spanakopita’s meaty cousin 🤷‍♀️. And if you have, you’ll crave THIS recipe over the original, I promise.

PRO-TIP: Don’t be like me and make a rookie mistake. Watch to find out my trick on how to thaw FROZEN phyllo in a jiffy ✌️

1 pound ground veal
1 pound ground chicken
1 brown onion
1 tablespoon allspice
1/2 teaspoon aleppo pepper
1.5 teaspoon ground nutmeg
1/2 cup chopped parsley
1 packet of thawed phyllo (#4)

1 stick of melted butter
+ 1/4cup olive oil

1 egg
1 cup milk
+any leftover unused butter/oil

1. preheat oven to 375f
2. In a pan, sautée onion, chicken, veal and spices.
3. Toast pine nuts. Fold into mixture with currants and fresh parsley.
4. Butter a 9x13 baking sheet or preferred baking dish
5. Adding 3 sheets at a time, layer the pan with phyllo, buttering in between every 2-3 sheets until you are halfway through the packet.
6. Add your filling evenly on top of the first half of phyllo sheets.
7. Continue layering the rest of the phyllo and butter.
8. Cut into even squares with a SHARP knife.
9. Pour whisked milk, egg and butter mixture carefully. Allow pan to set for a minute or two.
10. Top each square with sprinkle of Aleppo pepper as decoration.
11. Bake for 30 minutes until golden brown.
12. Slice along lines again. Rest pan for 5-10 minutes to cool down. It’s better when served not too hot! Gets even tastier as it cools!
13. Serve!

#thedemichef #northafrican #egyptianrecipes #onepanrecipe
#sheetpanrecipe #Mediterranean by @thedemichef

By request!🚨 here’s your non- judgmental “Cheat Sheet” Birria Nachos... unless you want to be an overachiever and make it all from scratch... But lest we forget, it’s Labor Day weekend…so let’s just…not👍

🌶️ Cheat Sheet Birria Nachos 🍋‍🟩
For a 2/3 or 1/2 sheet recipe (1-12 people) that really depends now doesn’t it…

🫘 Hot Stuff:
16 oz Refried black or pinto beans
32 oz protein (Birria, Chicken, etc)
Homemade Queso Sauce (below)
~1.5 lb fresh tortilla chips

🥑 Cold Stuff On Top:
8oz FRESH Guacamole
6oz Molcajete Tomatillo salsa (or your choice)
1 cup of crumbled Queso Fresco
1/4 cup of Mexican Crema
4 Thinly sliced radishes
1/2 cup chopped fresh cilantro
Pickled onion to liking
Pickled jalapeño to liking
4 Thinly sliced radishes
1/2 cup chopped fresh cilantro
Pickled onion to liking
Pickled jalapeño to liking

💪 You can do it!
Turn oven on to 400 degrees.
Line a 1/2 sheet with parchment.

🧀 Make queso:
In a saucepan on medium heat, combine 1/2 cup milk & 2 cups of shredded Mexican blend cheese. Whisk until smooth and creamy. *Add black pepper to taste*

Place ~1 pound of fresh tortilla chips onto lined baking sheet. Scatter 1/2 the meat, beans, cheese and queso. Like a lasagna, do it again with your second layer, on top of the remaining 1/2 lb of chips.

Pop it into the oven for 10-12 minutes until slightly crisp and brown around some edges.

💀 BE A CHEATER 💀
Go to your local or preferred authentic market like my favorite @vallarta.supermarkets - grab their pre-packed beans, salsa and guacamole. Get Birria or cooked meats from their hot bar!

It’s aaaaall in the layering, and customizing your fresh toppings and preferred flavors.

#thedemichef #foodislove #homecooking #labordayweekend #nachos #recipe #bbq by @thedemichef

No soggy enchiladas here 💁🏻‍♀️
This week’s family dinner recipe has a bit of heat, a little sweet and a cheat…

Feeds 12-14, with leftovers, in under 90 minutes.

🌮🍋‍🟩 “Cheat Sheet” Birria Nachos 🌶️🥑
➕
Succotash Shrimp Enchiladas (12-14): 🍤 1 lb peeled Shrimp, chopped 🌽 1 Sweet White Corn, shucked 🥒 1 Mexican Squash, diced 🌶️ ½ Pasilla Pepper, diced 🧅 ½ Brown Onion, diced 🧀 1+ cup Mexican White Cheese Blend 🌿 ¼ cup Parsley, chopped 🌿 ¼ cup Cilantro, chopped 🌮 Fresh Corn Tortillas 🧂 Salt & Pepper to taste

Amarillo Pepper Sauce: 🟡4 Yellow Bell Peppers 🟡2 Habanero (cored, seeds/top removed) 🟡1 White Onion (halved, peeled) 🟡1.5 cups Vegetable Stock 🟡1.5 tbsp Ground Cumin 🟡3 Cinnamon Sticks 🟡1 tbsp Ancho Chili Powder 🟡2 tbsp AP Flour 🟡¼ cup vegetable oil 🟡Salt to taste

Garnish: 🍋‍🟩 Lime 🥛 Crema 🧀 Cotija, crumbled 🌿 Cilantro 🫜 Radish

Watch me prep 👆, and use the same oven temp to cook and serve with perfect timing.

✨ Want the full recipe? Comment “episode 3” below and I’ll DM it to you (like a food love letter)💌

#thedemichef #shrimp #enchiladas #mexicanfood #foodie #homechef #dinnerideas #reelrecipes #protips #latinfood #dinnerparty #laborday #onepanrecipe #nachos #birria by @thedemichef

Let’s visit #SPAIN - here’s my 30 minute Seafood Paella and Spanish Chop Salad. Feeds 10-12, with insane flavor and perfect for a summertime crowd.

DRESSING:
1/4 cup white balsamic vinegar
1 tbl honey
1 tbl mustard (Dijon or similar)
1 cup Spanish olive oil
1 teaspoon dried oregano
Salt & pepper to taste

SALAD MIX:
1 12oz jar drained banana pepper, chopped
1 cup green olives, pitted & chopped
6oz chopped marcona almonds
8oz sliced baby heirloom tomatoes
1 shallot
1 box (16oz) mesculun
Manchego - use a peeler to make shards

#SeafoodPAELLA 🥘 (17in pan ~12 serving)
AJO - blended.
🌿 1 Parsley bunch
🫒 1 cup olive oil
🧄 8-10 cloves of garlic

SOFRITO - cook ahead if you want.
2 leek
2 fennel bulbs
2oz tomato paste
1 teaspoon cayenne
2 tablespoon Spanish paprika
2 tablespoon salt
1/2 cup of white wine to deglaze

STOCK & RICE :
12 cups seafood stock -warmed with 5 cinammon sticks
4 cups paella bomba rice (1:3 liquid ratio. About 5oz per person)
1 jar pimento
SEAFOOD:
🦑 1.5 pound squid (marinate in buttermilk)
🦐 1 pound shrimp (or 20 -25 shrimps)
💪 1 pound mussels ( or .5lb + 12 scallops)

1. Make the AJO - blend 10 garlic cloves with a handful of parsley and drizzle about a cup of olive oil.
2. Toss shrimp in Ajo - set aside
3. Marinate squid in buttermilk or milk with some lemon or lime juice to soften
4. Chop whites of leeks and fennel bulb
5. Cook sofrito with spices - salt to taste.
6. Add tomato paste and caramelize fir a few minutes.
7. Push to edge of pan, add ajo and add squid. Cook for 1-2 minutes.
8. Add rice and toast the kernels in the pan until evenly coated in sofrito
9. Fold in strained pimento
10. Add stock. Add saffron threads. Salt to taste.
11. Shake pan to flatten rice. Don’t touch it again!!!! You can not stir anymore.
12. Cook for 15 minutes on high - liquid will be boiling/bubbling
13. Cook for 10 minutes medium/low slow rolling bubble (add rest of toppings like shrimp and mussels)
14. If there is still bubbling liquid, crank it back up to high for 2-3 min to get the “socarrat”, a crispy rice bottom
15. Turn off the heat, leave rested, off heat, covered in foil for 5 minutes - serve!! by @thedemichef

🦀 Feeling Crabby?

I had to face one of my fears - I figured out how to cook tasty Live Dungeness Crab, so you don’t have to. Did I expect a morning text that my nephew was craving live crab and they were on their way over for me to make a spontaneous seafood 🐟 BoNaNzA?

No. Was I scared? Yes. Because I’m not usually one to cook something that’s still aaaaalive... But you know something, it wasn’t so bad... And after getting through a divorce and layoff at the same time last year, I’m pretty sure I can handle just about anything … including snapping crustaceans 🦀:

1. Place 16 cups of flavorful vegetable stock in a BIG, big pot. Or make your own like I did with filtered water. Here are the aromatics I used like carrots, onions, garlic, coriander seeds, mustard seeds, paprika, bay leaves, lime leaves, lemons, and fresh dill stalks. Salt to taste. Let it simmer for a few hours to deepen the flavor. I still recommend adding more flavor to store bought stock, like using Old Bay seasoning and lemons to penetrate more flavor into the crab meat.
2. Bring the stock up to a boil when you’re ready…
3. Using tongs, put the crab gently into the broth, ensuring it’s fully submerged. Put the lid on.
4. Simmer on medium high for about 7/8 minutes per pound of crab. Ours were 2lbs each and it took 16 minutes to have perfectly cooked crab meat. You’ll know they’re done when they’ve turned bright red.
5. Uncover, and pull out the crab with tongs, and place into a quick ice bath just for a minute or two to stop the cooking.
6. Rest for 5 minutes so it’s cool enough to handle.
7. Serve, crack, enjoy!!

PS: I’m sorry Sebastian...🧜‍♀️🦀💀🪦

#TheDemiChef #HomeCooking #Seafood #crab #summervibes#DinnerWithDemi #FoodIsLove #MyJamelaLife #divorcesucks #healingwithfood by @thedemichef

Demi’s Dinner Series — a new weekly rhythm.

This week’s menu: Persian Lime Cod w/ Zhoug Sauce, Greek Lemony Potatoes & Moroccan Carrot Ribbon Salad.

Cooking for my family again has now become the most meaningful part of my week. After a season of transition, being back in the kitchen and hosting them warms my healing heart.
 An easy, fast summer ☀️ family style dinner - great for hosting! It comes together in about an hour, with hardly any measuring, and the oven and food processor does most of the work for you.

Pro-Tip: FLAVORED OLIVE OILS!!!

🍋 Greek Lemony Potatoes
1. Preheat oven to 400°F
2. Wedge golden potatoes (~1.5/person), ~1.5” thick
3. In oven-safe dish: • Juice of 3–4 lemons • Olive oil drizzle • Dried oregano • 5–10 garlic cloves • Veggie stock (½ way up potatoes) • Salt + pepper Cover with foil, bake on middle rack for 1 hr.

🔥 Zhoug Sauce  4. In food processor: • ½ yellow bell pepper • Handful each parsley + cilantro • 5 garlic cloves • 1 jalapeño • 1 tsp cardamom + 1 tsp chili flakes • Juice of 2 limes Drizzle in olive oil till thick but loose. Salt + pepper to taste.

🥕 Moroccan Carrot Ribbon Salad 5. Ribbon 2 carrots/person 6. Toss with: • ¼ cup toasted sesame seeds • 2 handfuls barberries or currants • 3 handfuls microgreens

🥗 Honey Cumin Vinaigrette 7. Whisk together: • Juice of 2 limes + 2 tbsp champagne vinegar • ¼ cup honey + 1 tbsp ground cumin • Salt + pepper + ½ cup Lemon olive oil
Makes about 1/2 cup of dressing

🐟 Persian Lime Cod 8. On parchment-lined sheet: • Pat dry, drizzle olive oil + Persian lime juice • Salt + pepper + Persian lime leaves on top 9. Remove foil from potatoes to crisp 10. Bake fish top rack for 15 mins 11. Toss salad, plate zhoug 12. Serve fish + potatoes hot — pour your drink, enjoy!

#DemisDinnerSeries #TheDemiChef #HomeCooking #MiddleEasternFlavors #ComfortFood #PantryDinner #ZhougSauce #CodRecipe #FamilyDinnerNight #jamelalife #DinnerWithDemi #FoodIsLove #HealingThroughFood #greekstyle #mediterranean by @thedemichef

When I asked, “Where do you want to go to celebrate your birthday?”
 My dear friend said, “Honestly, I’m craving @thedemichef more than any restaurant.”
So I made this:
 Slow-braised oxtail ragù in old vine Zinfandel, layered with herbs, a whisper of clove, and syrupy blackstrap molasses (the secret’s out🫢).Twirled through thick-cut pappardelle and topped with Parm aged longer than some relationships, a dollop of whipped ricotta, and a warm crack of black pepper.
It’s the first recipe I’m sharing here. And the first time I cooked for someone again while I was healing. 
Pro Tip: Makes 6 cups of sauce — enough for ~12 mains. Use what you need, freeze the rest. My go-to ratio: 8oz pasta per 1 cup of sauce.

SAVE RECIPE: • ~3 lbs oxtail • 1 yellow onion, finely diced • 1 carrot, finely diced • 8–10 garlic cloves, smashed • 1 can @centofinefoods crushed tomatoes • 2 tbsp blackstrap molasses • ½ tsp ground clove • Fresh thyme + oregano (bouquet style) • 1 bottle Old Vine Zinfandel (@predatorwines ) • 2 cups beef broth (@stock_options) • ¼ tsp chili flakes • kosher salt to taste - I used 6 tsp • fresh ground black pepper to taste - I used 4 tsp

STEPS: - Season oxtail with s&p, brown in a little olive oil. Remove. In the same pot, cook onion + carrot till soft. Add garlic. -Deglaze with wine. Reduce ~10 mins. Add tomato sauce, molasses, spices, broth, herbs, and browned oxtail. Season with s&p to taste.  -Cover + bake at 350°F: 2.5 hrs covered, 2 hrs partially uncovered (until falling off bone). -Remove oxtail, shred meat, skim fat. -Return shredded meat to sauce. (Overnight chill? Even better — fat rises to top and hardens making it easier to remove, flavor deepens.) -Boil pasta & Finish in the sauce with a little pasta water to help bind.  -Top with aged Parm, whipped ricotta (horseradish optional), and cracked black pepper.

#OxtailRagu #TheDemiChef #FlavorThatStays #CraveDemiNotDinnerOut #DinnerWithDemi #Pastaforever #JamelaLife #MolassesMagic #comfortfoodelevated by @thedemichef