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@TheDailySpeshyl on Instagram

thedailyspeshyl

✨Chef Speshyl Smith
✨In-home Private Dining | Private Events
✨Licensed & Insured
✨Booking Private Dinners now! Visit Thedailyspeshyl.com ⬇️

Visiting Rio De Janeiro has been my dream since I

Visiting Rio De Janeiro has been my dream since I was 10 years old & I saw the debut of Snoop Doggs “Beautiful” video. When by best friend decided to celebrate her 30th birthday there, I was stoked!!!! We brought in her birthday in the most magical way, with treks to see Christ the Redeemer (did you know it’s one of the 7 wonders of the world?!) & Escadaria Selarón (the famous colorful stairs). I can definitely say this was the trip of a lifetime 🥹💕

The food at one Brazilian steakhouse was so delicious, I could cry. The steaks, lamb, pork, & chicken came around to us in an endless fashion & everything was so perfectly cooked! I actually tried a duck heart for the first time because I like to be adventurous, and it wasn’t bad at all! It tasted like chicken to me with a slightly different texture.

#thedailyspeshyl #riodejaneiro #30thbirthday #girlstrip #foodcation #brazilliansteakhouse #escadariaselaron #christtheredeemer

Baby, talk about feeling seen!! @tatianabychefkwam

Baby, talk about feeling seen!! @tatianabychefkwame @chefkwameonwuachi is everything reviews say it is, and then some! I felt like I was represented in every dish: An Afro-Caribbean-Latina born and raised in the Bronx, NY! This is some of the most delicious food I’ve had in a long time & I can’t wait to go back. Something I’m striving for as a chef is being able to tell my story through food & sharing that with everyone I come across and am able to work with, so this meal definitely left me inspired.

Here’s what we ate:
• Hamachi Escovitch
• Curried Goat Patties
• Truffle Chopped Cheese
• Braised Oxtails
• Brown Stew Red Snapper
• Drink: Nutcracker (& another that I forgot the name of)

I can’t even choose favorites because I thoroughly enjoyed everything! Service was amazing, the music was dope, & the vibes were immaculate. I can’t wait to go back!

#thedailyspeshyl #nyceats #nycrestaurants #tatianarestaurant #oxtail #redsnapper #hamachi #curriedgoat #choppedcheese

This weekend, I had the honor of attending @sophis

This weekend, I had the honor of attending @sophisticated_shay & Rob’s baby shower for their twins, Skyler & Tyler 🥰 I made the cake & the grazing table & my mom made the centerpieces! Shay threw such a beautiful shower & I loved every moment of celebrating the boys— my Godsons, with some of my closest friends. I can’t wait to meet them!

Oh, and the cake was red velvet with cream cheese frosting as the filling & Swiss meringue butter cream on the outside 😋

#thedailyspeshyl #babyshowercake #twinboys #charcuterietable #grazingtable #grazingtables

It’s my birthday 🥳 🎈& yes… I did make my

It’s my birthday 🥳 🎈& yes… I did make my own cake 😌

Hey @bobbyflay, next time we meet, we’ll be comp

Hey @bobbyflay, next time we meet, we’ll be competing 😌

#thedailyspeshyl #beatbobbyflay #competitionwhyyesiwouldlovesome #coolexperience #foodnetworkfaves

Ribeye steak bites. Twice Baked Sweet Potatoes. As

Ribeye steak bites. Twice Baked Sweet Potatoes. Asparagus. Green Juice. Honey-Lime Chicken Thighs. Leek Cous Cous. Roasted Brussels with Balsamic Glaze. Exhaustion 🙃

#thedailyspeshyl #HBambassador #apronsquad #personalcheflife #personalchefservices #nycpersonalchef #nycprivatechef #dayinmylife

We’re back! After a week off, I was excited to g

We’re back! After a week off, I was excited to get back into the kitchen 🤗

#thedailyspeshyl #personalchef #personalchefservices #personalcheflife #dayinmylife #privatechef #privatecheflife

#ad I made this Creamy Smoky Chipotle Shrimp with

#ad I made this Creamy Smoky Chipotle Shrimp with @betterthanbouillon ‘s Smoky Chipotle Base from their Culinary Collection. This dish came together in about 15 mins, including prep time, so it’s perfect for those weekday nights when you need dinner on the table, fast! I like to serve this dish over white rice, but you can use any side you like. Click the link in my bio to shop this kitchen staple!

Recipe below:

Ingredients:
• 1 lb jumbo shrimp (U 16/20)
• Kosher Salt
• neutral cooking oil (avocado, grapeseed, vegetable, or canola)
• 2 teaspoons @betterthanbouillon Smoky Chipotle Base, divided
• 1/3 cup onions, diced
• 2 cloves garlic, minced
• 3/4 cup heavy cream
• 1/4 cup sour cream
• scallions, for garnish

Instructions:

1. Season shrimp with 1 teaspoon of the Smoky Chipotle Base. Heat up a skillet over a medium-high flame and add in enough neutral oil to almost cover the bottom. Once the oil is hot and shimmering, and in the shrimp and cook for two minutes per side.
2. Remove the shrimp, and saute the onions and garlic in the same pan until the onions are translucent, about 5 minutes.
3. Add in the heavy cream, sour cream, and remaining teaspoon of the Smoky Chipotle Base and stir to combine. Bring to a simmer for a 2-3 minutes, add the shrimp back in, garnish with the scallion & serve.

#betterthanbouillon

And it only took 3 days 🥴 But I’m so incredib

And it only took 3 days 🥴 But I’m so incredibly proud with how it turned out!!! This has to be my best work yet! Apparently, I thrive on stress.

#winniethepoohcake #cakedecorating #personalchef #thedailyspeshyl

Such an incredible weekend!!! My friend @simply_sh

Such an incredible weekend!!! My friend @simply_shiaa threw my love, her twin sister, @sophisticated_shay a gender reveal!! All of our friends came together to make this a memorable event for Shay & Rob, & I have to say… WE DID THAT!!! 🔥

Shay, I love you so much!!! I can’t wait to meet my God-babies 🥹❤️

Event Coordinator/Organizer/Empanadas: @simply_shiaa
Balloon Arches/Decor: @_sha_mommy_
Centerpieces/Tables/Decor: @valerie_maezee
Decor/Games: @alldamndej
Photography/Videography: @aliensonvacation @taliaelisephotography
Contributors: @infamous_nisa @channysworld @big_n_tastyy
Food/Cake/Grazing Table: ME! @thedailyspeshyl

(I no longer offer this type of catering as a service, but when it comes to family who love and support me & vice versa… I’ll do anything❤️)

#thedailyspeshyl #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #privatecheflife

Raise your hand If you’ve forgotten to pick up t

Raise your hand If you’ve forgotten to pick up that box of stock on your grocery store run for the 100th time 🙋🏽‍♀️. I’ve been using @betterthanbouillon in place of stock now for about a year, and it has never let me down. @betterthanbouillon is so convenient for me, especially as a personal chef. I always want to add that little extra something to my clients meals, and these bases add a boost of flavor that is hard to pinpoint, but easy to notice and love. For quick stocks, I just dissolve a teaspoon of any flavor base into 8oz of water, and it’s ready to cook with. You can use it in soups, gravies, marinades… the possibilities are endless. Today I used the Roasted Garlic Base to make this Creamy Fettuccini with Chicken (recipe below).

What’s your favorite base flavor? If you haven't tried any yet, what are you waiting for?! Click the link in my bio to try out this kitchen staple!

#ad #betterthanbouillon #kitchentips #secretingredient #stocksmadeeasy

* 1 lb chicken breast
* 1 1/2 tsp kosher salt
* 1/2 tsp thyme
* 1/2 tsp black pepper
* 1/4 tsp cumin
* 1/4 tsp cayenne pepper
* 1 tbsp neutral cooking oil
* 16 oz fettuccini, fresh
* 3 tsp Better Than Bouillon Roasted Garlic Base
* 1 cup heavy cream
* 1 cup parmesan cheese, shredded
* 2 tbsp unsalted butter
* salt and pepper to taste
* evoo to finish

1. Preheat oven to 350°F.
2. Season chicken breast with spices and oil, place on a sheet tray, into the oven, and cook until the internal temp reaches 160°F to 165°F (about 30-45 mins).
3. Boil fettuccini noodles until al dente. Save a cup of pasta water to the side and drain the pasta. Add the pasta back into the pot along with the Better Than Bouillon Roasted Garlic Base, heavy cream, and parmesan and set over low heat until sauce comes together. You can add in as much reserved pasta water you like to make it saucier. Finish with butter at the very end. Season with salt and pepper to taste and drizzle extra virgin olive oil once plated. Serve alongside chicken breast.

I love cooking for dinner parties because it gives

I love cooking for dinner parties because it gives me a chance to express myself & my creativity. I love fulfilling clients wishes & executing memorable moments on their special days that will last forever🥰 Food is the biggest connector, in my eyes, & sharing a meal is one of the greatest forms of love.

To book your special event with me, visit my website: thedailyspeshyl.com

#thedailyspeshyl #privatedining #birthdaydinnerparty #birthdaydinner #dinnerparty #nycpersonalchef #nycprivatechef #personalcheflife #personalchefservices #personalchef #privatechef #privatecheflife #privatechefservice

Part 2 of the private dinner party! I finished up

Part 2 of the private dinner party! I finished up some final prep and headed to the event location. Built a grazing board upon arrival and started firing off the courses. I packed up all of the leftovers for the client to enjoy later, cleaned the kitchen & headed home 🤗

To book a private dinner with me, visit my website thedailyspeshyl.com and fill out the inquiry form.

Recipe for the French onion soup is on my website & the recipe for the lamb chops are in a previous post.

#thedailyspeshyl #privatedinnerparties #personalchef #privatechef #privatecheflife #personalchefservices #lambchops #potatogratin #brusselsprouts #chocolatesouffle #frenchonionsoup #nycpersonalchef

Let’s prep for a dinner party! I worked at my re

Let’s prep for a dinner party! I worked at my regular clients house in the afternoon, came home, and started prepping for another clients birthday dinner that was being held the next day. I like to get a lot of prep out of the way the day before, so when I show up to a clients event, the courses will be ready to be fired off and served immediately. Come back tomorrow for part two ✌🏽

P.s.: me and the Japanese mandolin have not been friends since I sliced my right index finger open on shift when I was working at Gramercy Tavern last year😭 I still have phantom pains whenever I use it.

P.p.s: Recipe for the French Onion Soup is on my website! Thedailyspeshyl.com. Link in bio!
Recipe for the lamb chops is in a previous post.

#thedailyspeshyl #dayinthelife #dayinmylife #nycpersonalchef #nycprivatechef #privatedinner #privatedinnerparties #personalchef #personalcheflife #personalchefservices

Happy November 1st! Reposting this early, because

Happy November 1st! Reposting this early, because last year y’all almost killed me for waiting to post it the day before Thanksgiving (after you grated your cheese already 🤭).

A few points I would like to mention:
• if you freeze your cheese for a few mins before grating (15-20 mins) they won’t smear and get caught up in the food processor
• the parts don’t take long to clean. I get it done in under 3 mins every time
• pre-shredded cheese is covered with cellulose and other anti caking agents which prevents it from melting or clumping in the bag. This leads to a product of lesser quality when you cook with it. Block cheese is always better when it comes to melting.

#thedailyspeshyl #HBambassador #apronsquad #thanksgivingtips #thanksgivingprep #cookinghacks #cheesegrater

Thanksgiving is right around the corner, and I’m

Thanksgiving is right around the corner, and I’m using @betterthanbouillon as my secret ingredient in my Collard Greens this holiday season.

I remember watching my mom make Collard Greens every single year for Thanksgiving and Christmas, and it was always my favorite side dish. Now hear me out… we can do so much better than using regular old chicken stock. @betterthanbouillon Reduced Sodium Roasted Chicken Base packs a punch of flavor, so I love adding it to my pot for cooking down greens. The reduced sodium version is also dairy free, so all my dairy allergen/intolerance friends can enjoy this recipe as well! Click the link in my bio to try the Reduced Sodium Roasted Chicken Base, and keep reading to find the recipe for my Collard Greens below.

…

INGREDIENTS
• 4 cups water
• 1 smoked turkey leg
• 3 bunches collard greens
• 2 tsp Better Than Bouillon Reduced Sodium Roasted Chicken Base
• 1/2 tsp seasoning salt
• 1/2 tsp pepper
• 1 tsp smoked paprika
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 2 tsp apple cider vinegar

INSTRUCTIONS
1. In a large pot add in the smoked turkey leg & water. Bring to a boil, reduce to a simmer, cover & cook for an hour.

2. Rinse and scrub the collard greens under running water until they’re clean and free of any grit. Break each leaf into bite sized pieces.

3. Uncover the pot with the turkey leg and add in the Better Than Bouillon Reduced Sodium Roasted Chicken Base, seasoning salt, pepper, smoked paprika, red pepper flakes, apple cider vinegar, and sugar. Bring to a boil, reduce heat to low & cover. Let cook for another hour.

4. Uncover, (you will notice that the amount of greens has reduced dramatically), & remove the turkey drumstick. Shred it (removing the meat from the bone), and add the meat back into the pot of greens. Serve.

#ad #betterthanbouillon #thanksgivingrecipes #collardgreens #sidedishes #roastedchickenbase

Chicken & Dumplings 🤤 Soup season is here! Thes

Chicken & Dumplings 🤤 Soup season is here! These past few days, the weather has called for this exact dish. I used Allison Roman’s recipe from the NYT & it was so damn good! This was actually my first time making chicken & dumplings & I have to say, I’ll be making it more often. I’m not gonna lie, it did take quite a while since the stock was made from scratch, but it was well worth it. Leeks are my absolute favorite allium, so I was pretty excited to see that the recipe called for them.

#thedailyspeshyl #chickenanddumplings #soupseason #nytcooking

We’re coming into my favorite season, Fall, and

We’re coming into my favorite season, Fall, and that calls for some comfort food! There’s honestly nothing more comforting than a nice hearty bowl of Mushroom Risotto that comes together in about 30 minutes, and @betterthanbouillon takes it to another level. I used the Mushroom Base to make the mushroom stock that cooks the risotto. It was super easy too; all you need is hot water and a tablespoon of @betterthanbouillon’s mushroom base to have a stock come together in seconds. This base intensifies the mushroom flavor, and every grain of arborio rice soaks up that umami richness. It’s out of this world, honestly & truly! You can get your hands on this base by clicking the link in my bio, and you can find the recipe for this 30 Minute Mushroom Risotto below.

Ingredients:
5 cups water
1 tablespoon Better Than Bouillon Mushroom Base
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
8 oz mushrooms, sliced (any variety)
Small shallot, small dice
1 cup Arborio rice
1/3 cup white wine
1 thyme sprig
1/2 - 1 cup Parmesan cheese, freshly grated

1. Bring water to a boil. Add in a tablespoon of Better Than Bouillon Mushroom Base to make the mushroom broth.
2. In a large sauce pan over medium/high heat, add in 1 tablespoon of butter and olive oil. Once the oil is shimmering, add the mushrooms and sauté them for 5-7 minutes until they are nicely browned.
3. Remove the mushrooms & add the shallots into the same pot. Sauté until translucent and add in the Arborio rice. Toast the rice for 1-2 minutes until the edges of the grains are translucent.
4. Pour in the wine, scraping the bottom of the pot, and cook until absorbed.
5. Add in mushroom stock a ladle full at a time and vigorously stir the rice until the liquid is absorbed. Continue adding only a ladle or two of stock after each addition is absorbed.
6. Once the rice is cooked through (Al dente), remove the saucepan from the heat & stir in the Parmesan and remaining 2 tablespoons of butter. Add in the mushrooms and stir until they spread through the risotto. Serve immediately.

#ad #betterthanbouillon #risotto #mushroomrisotto #30minutemeals #mushroombase

Another day in my life a an NYC personal chef! Yes

Another day in my life a an NYC personal chef! Yesterday was a good day for many reasons… (watch until the end to see why 👀). Here’s what was on the menu:

• Zucchini Taco Boats with Black Beans, avocado crema & Asparagus (not pictured)

• BBQ Chicken wings with Cornbread, Green Beans, & Twice Baked Sweet Potatoes

Cracking up at how long it took for my mom to notice what I was showing her (I had to edit it down) 😂 Thank you to each and every one of you for following me on this journey! I’ve been food blogging and sharing my passion for food since October 2018. That’s 4 whole years to date!! I can’t believe how far I’ve come & how different my life looks now compared to 4 years ago. I’ve always said that personal cheffing was my dream since the beginning of high school (2007 😳), and it’s still crazy to me that it’s my reality now. I’m extremely early on in this career, so I’m super excited to see my progress & how much I can grow over the next few years. I hope you’ll continue to take this ride with me🤗

#thedailyspeshyl #personalchef #privatechef #personalcheflife #privatecheflife #dayinthelife #dayinmylife

Short ribs, two ways! I had a ton of short ribs to

Short ribs, two ways! I had a ton of short ribs to cook off (3.5 lbs to be exact), and I knew there would be a good amount leftover. So I decided to make short rib fried rice the next day. For the original cook on the short ribs, I rubbed them with sesame oil and brown sugar. Then I seared them off, and once they had some good color I added Asian pear, dark soy sauce, mirin, honey and garlic to the pan. I brought that to a boil and added in enough water to cover the ribs & brought it to a boil again. Lowered the heat and covered it for about half an hour, then added in some carrots, daikon radish, scallions, & water chestnuts, and cooked until they were super tender (about another hour and a half). As you can see, I cut through them thangs with a SPOON! 🤤 served them with some corn, roasted broccoli and white rice.

The next day I shredded up what was left of the short ribs to use for fried rice. I just used what I had in the refrigerator for the veg (garlic, ginger, broccoli, carrots, daikon radish, scallions). I cooked all the veg and then added the short rib to heat it up, then added the day old rice & some stir fry sauce I made (dark soy sauce, regular soy sauce, oyster sauce, rice wine vinegar, sesame oil, a little sugar, kosher salt & white pepper). Tossed that all together until the sauce coated all of the rice & every ingredient was evenly spread throughout. So good 🤗

#thedailyspeshyl #shortribs #shortrib #friedrice #flankenribs #whatsfordinner

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