Chef Boyd Brown III

HBCU tailgates are unmatched for incredible food and unforgettable vibes! 🏈🔥 From deep-fried turkey legs/wings and BBQ ribs to seafood spaghetti, the SWAC experience is a true Southern feast. Shoutout to the Alcorn St. Vs. Jackson St. game, where my dad was inducted into the Hall of Fame alongside Steve McNair back in 2005. ✊🏾 Alcorn may have lost, but the memories—and the food—always win. 🎉 Don’t sleep on SWAC games, y’all! Follow for more game-day foodie adventures!

My Brown Family Southern Baked Macaroni & Cheese is baked to perfection! 🤌🏾🔥 It’s the ultimate comfort food for the holidays that takes your taste buds straight to the South! This classic dish is always the star. The full recipe is on my site as a single recipe! 🤤

The legendary Spaghetti All’assassina otherwise known as Assassins Spaghetti is cooked in a way you’ve never had pasta before and that’s because the sauce is inside the pasta 🍝🤤

For more recipes just like this, go grab my new ebooks “The Undrafted Chef” & “The Undrafted Chef Vol 2” Website link 🔗 is on my profile page or just go to www.ChefBoydBrownlll.com

Ingredients:
12-14 oz Dry Spaghetti
28 oz Tomato Puree
5 oz Tomato Paste
2 ½ Cups Water
½ Cup Extra Virgin Olive
6 Cloves Fresh Garlic (4 thinly sliced & 2 minced)
2-3 Whole Fresh Red Chili Peppers minced or 1 Tbsp of Red Chili Flakes (or spice level preferred)
2-3 Pinches of Kosher Salt (or to taste)

Instructions:
This recipe requires cooking the pasta from start to finish in the skillet. Use a pan at least 14 inches in size, ideally seasoned cast iron or carbon steel.

Make the Tomato Broth:Reserve 3/4 cup of tomato purée for later. In a large pot over medium-low heat, combine water, 22 oz tomato purée, tomato paste, and salt. Simmer, then remove from heat.

Heat olive oil in a skillet over medium. Add garlic and pepper, sauté until golden but not burnt.

Fry the Pasta:
Add the reserved 3/4 cup tomato purée to the pan with oil, garlic, and chilies. Stir and reduce for 1 minute. Add dry spaghetti in a single layer. Raise heat to medium and fry until golden, about 1 minute. Carefully flip pasta to fry the other side.

Start adding tomato broth with a ladle, a few ladles at a time.Slowly Cook the Pasta:Add 3 ladles of tomato broth to the pasta. Cook like risotto, waiting for the broth to reduce and hearing the ‘sizzle’ before adding more broth. Repeat until pasta is cooked through, moving it around the pan. Once softened, stir to prevent sticking.

Serve immediately, garnished with parmesan and fresh basil.

Throwing it back to my childhood with this crispy chicken burrito, a Seattle favorite I grew up on! Perfectly seasoned chicken, green chilies, and cream cheese wrapped in a golden, crunchy tortilla. It’s the comfort food that never gets old! 🤤🏆

Crisp Chicken Burrito Recipe

Flour Tortillas
2 lbs. Ground Chicken Breast
8 oz Cream Cheese
1/2 Onion, diced
7 oz Green Chilies, chopped
1 tsp Smoked Paprika
1 tsp Salt 1tsp Pepper

Flour Paste:
1/4 cup of Flour
1/4 cup of Water
Oil for Frying

Instructions:
In a large bowl, combine finely shredded chicken, diced onion, salt, pepper, and chopped green chilies.

Add the cream cheese and mix thoroughly until the ingredients form a smooth, uniform filling.

Lay a flour tortilla flat on a clean surface. Spread a portion of the chicken mixture evenly across the bottom half of the tortilla, leaving enough space at the edges for folding.

Prepare a flour paste by mixing 1/4 cup of flour with 1/4 cup of water. Use this paste to seal the edges of the tortilla tightly.

Heat oil to 365°F. Carefully fry the burritos in the hot oil until they are golden and crispy on all sides. The cooking time should be in between 7-10 minutes.

Refreshing and simple, this grape sorbet is made with just a few ingredients like organic green grapes, fresh lemon juice, honey, and mint. It’s the perfect healthy treat on any day! 🍇

The easiest Dry Oven Roux for the next time you make Gumbo! It’s also good for soups or stews as well! 🤌🏾🙌🏾

Method: Distribute 2 cups of flour evenly over the dry bottom of a glass baking dish or large iron skillet.

Place dish in a 400 degree preheated oven for an hour to an hour-and-a-half.

Stir well every 20 minutes so that the flour will brown evenly.

This is fall in a jar! 🍁 This homemade apple butter is everything! rich, smooth, and full of flavors. It’s so easy to make, and the longer you cook it, the thicker and darker it gets, turning into the perfect spread for toast, biscuits, or even straight off the spoon! 🤤 Who else is ready for fall vibes?

Ingredients:

6-7 Large Apples (peeled & chopped)
1 cup Light Brown Sugar
1 Tbsp Ground Cinnamon
½ tsp Ground Nutmeg
¼ tsp Sea Salt
¼ tsp Ground All Spice
3 Tbsp Apple Cider Vinegar
1 tsp Vanilla

Method: Place all the ingredients except for the vanilla in a large, heavy-bottomed pot. Stir everything together, cover the pot, and cook over medium heat until the apples become tender, which usually takes about 25 minutes.

Carefully blend the cooked apples inside of the pot until smooth using an immersion blender. If you don’t have an immersion blender, you can use a regular hand mixer or a potato masher.

Continue to cook the apple butter uncovered on low heat for about 45 minutes to 1 hour continuously stirring. As it cooks, it will thicken and reduce.

The longer you cook it, the thicker, darker it will become. Reduce by about half and reach a deep mahogany color with a thick, almost caramel-like texture.

Once done, turn off the heat, mix in the vanilla, and transfer the apple butter into clean, dry jars or containers.

Does everyone remember how good an Orange Julius was🥤🤤 I used to catch the bus to the mall as a kid just to get one of these 😂

Ingredients:

2 cups Real Orange Juice (freshly squeezed or store bought)
1/2 cup Simple Syrup
2 tsp Dry Milk Powder
2 tsp Egg White Protein Powder
1 tsp Vanilla Extract
2 cups Ice

Instructions:
In a blender, add all of the ingredients listed. Place the lid on the blender securely. Blend everything until the mixture is smooth and frothy. This should take about 20-30 seconds depending on the power of your blender.

Once the Orange Julius is well blended and has a frothy texture, stop the blender. Pour the Orange Julius into a glass or glasses. Serve immediately and enjoy!

Tip 1: You can adjust the sweetness by adding more or less simple syrup according to your taste preference.

Tip 2: Make sure to use fresh orange juice for the best flavor.

Anthony Bourdain’s favorite handheld was this fried Mortadella Sandwich and It’s absolutely amazing! 🤤

The simplest ingredients often create the best tasting foods because their natural flavors shine through, allowing each element to complement the other perfectly! This will be in my sandwich rotation forever!

Ingredients:
9 Slices of Mortadella
2 Tbsp Extra Virgin Olive Oil
3 Slices Provolone
2 Slices of Croissant Toast (you can use a water roll or any bread of you choice)
1 Tbsp Mayonnaise
1 Tbsp Dijon Mustard

Method:
In a large frying pan over medium to medium-high heat, add a drizzle of olive oil.Take 3 slices of mortadella, fold them loosely, and stack 3 slices each into 3 separate piles.

Fry until the bottoms are crispy. Once fried, flip and place a slice of provolone cheese on top of each pile.

Stack the mortadella slices. Using the same pan, lightly toast the bun with a touch of olive oil until golden brown (you can do this before hand as well)

Spread mayonnaise on the bottom half of the toasted bun and Dijon mustard on the top half.

Finally, place the layered mortadella and melted cheese onto the bottom bun and top it with the other half and serve.

This creamy green kale rigatoni is one of the best dishes I’ve ever made. Who knew turning kale into a pasta sauce could be so good 🤤

The fresh garlic definitely added that flavor I was looking for. If you don’t like kale, you’re going to love this. It will definitely be in my weekly home recipe rotation forever!

Get more recipes just like this in my new ebook "The Undrafted Chef Vol 1 & 2" The link to my website is on my profile page or just go to 👉🏾 www.ChefBoydBrownIII.com

It’s one of the best tasting dishes I’ve ever made. All it takes is a little patience with the onions and you will have e yourself a winning dish! 🔥

Caramelized Onion Pasta

Ingredients:

4 Large Onions

1/2 cup Extra Virgin Olive Oil

4 Tbsp Butter

3 Egg Yolks

1 cup Water

3/4 cup Grated Parmesan Cheese

Salt & Pepper to Taste

Cooked Spaghetti

Fresh parsley (optional)

Instructions:

Caramelize the Onions: Slice the onions and cook them in butter over medium heat until they are caramelized, about 40 minutes. (use a shortcut method if you can’t wait)

Prepare the Sauce: In a blender, combine the caramelized onions, olive oil, egg yolks, grated Parmesan cheese, water, salt, and pepper. Blend until smooth. Add more water to thin it out a little if needed. I would also recommend adding the water in parts throughout the blending process, so you don’t get a runny sauce.

Combine and Heat: Toss the cooked pasta with the sauce in a large pan. Warm over low heat for about 1 minute, then turn off the heat.

Serve: Garnish with fresh parsley if desired.