Desmond Scott

Just cooking! Loving my time in the kitchen right now going to be making things I never really made before taking inspiration from different countries and cultures and trying new recipes😌

Skincare and Yappin😅

Peaches & Cream Whipped Butter Ingredients 1 stick (½ cup) unsalted butter 1 ripe peach, finely minced 2 tablespoons brown sugar 2 tablespoons heavy cream ½ teaspoon vanilla extract ¼ teaspoon fine sea salt Melt the butter over low heat and let it gently brown until nutty and amber, then add the minced peach and cook for about 2 minutes until softened. Stir in the brown sugar and whisk until fully dissolved, then pour the mixture into a heatproof bowl. Set that bowl into a larger bowl filled with ice water and whisk until the butter is partially chilled and starting to thicken. Add the heavy cream, vanilla, and fine sea salt. Then whisk until fully chilled and set. Serve with your favorite breakfast items like french toast, pancakes, waffles, or warm biscuits🤤🤤

Full video on YouTube! Honey Miso Short Ribs 4 - 6 bone-in short ribs 2 tsp fine sea salt 2 tsp black pepper 2 tbsp neutral oil 2 inch knob, sliced ginger 2 shallots, sliced 4 garlic cloves, smashed 3 green onions, chopped 3 tbsp white or yellow miso ¼ cup mirin ¼ cup soy sauce 1 tbsp dark soy sauce 3 tbsp honey 2 star anise 4 cups beef broth Slurry: 1½ tbsp cornstarch + 2 tbsp cold water Season short ribs with salt and pepper and sear in hot oil until deeply browned on all sides. Remove ribs, add ginger, shallots, garlic, and green onion and sauté until soft. Stir in miso, then add mirin, soy sauce, dark soy, honey, and star anise. Return ribs to the pot, add beef broth, cover, and braise at 325°F for 3 to 4 hours or until fork-tender. Remove ribs, strain liquid, return liquid to pot and reduce slightly. Whisk in slurry and boil until thick, add ribs back, toss to coat, finish with green onion greens, and serve over whipped potatoes.

Yes yes full video with recipe and my preferred stake method now live on YouTube!

Any day any time I can eat chicken cutlets🙌🏽

Street Corn Fried Wings for the BIG GAME???? 2½-3 Ibs chicken wings, split 1½ teaspoons fine sea salt 1 teaspoon smoked paprika 1 teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon Cayenne ½ teaspoon black pepper Zest of 1 lime Oil for frying (peanut, canola, or vegetable) Toppings: 2 tablespoons salted butter, melted Juice of 1 lime ½ cup finely crumbled cotija cheese ¼ cup Mexican crema ¼ cup fresh cilantro, finely chopped extra chili powder for finishing (Optional 2 tablespoons mayo mixed with a squeeze of lime juice and a pinch of chili powder to coat wings after cooking) Pat wings dry and season with fine sea salt, smoked paprika, chili powder, cayenne, garlic powder, onion powder, black pepper, and lime zest, then let sit uncovered in the fridge at least 1 hour if you have time. Take wings out to come to room temp before frying. Heat oil to 350°F and fry wings in batches for 10 minutes until deeply golden, crispy, and cooked through. While hot, gently toss wings with melted butter and fresh lime juice. If using, lightly brush or drizzle the lime mayo mixture over the wings before garnishing with cotija, crema, cilantro, chili powder. For extra pizazzzzz gotta fire roast some corn kernels😎

GARLIC ROSEMARY COMPOUND BUTTER Steak Nights will never be the same at home! Recipe: 4-6 Garlic Cloves 3 Sprigs Rosemary 1 Small Shallot Salt & Pepper to taste Olive Oil 1 Cup Softened Butter In a small pot, Heat olive oil over medium heat. Add garlic and rosemary until rosemary is crispy and garlic cloves are golden brown. Add rosemary leaves, garlic, butter, shallot, salt and pepper to a mixer and blend until smooth and incorporated. (Whisk also works but put ya back into it😂)

Are you guys ready for the Olympic Winter Games Milano Cortina 2026? #VisaCreator I know @Visa and I are!

Full Video on YOUTUBE!! link in bio.

Movie night trail mix with my boys🙌🏽😅

Spiced Sweet Potato Soup Ingredients 1 medium sweet potato ½ yellow onion 1 small garlic clove 1 tablespoon olive oil ½ teaspoon ground turmeric ¼ teaspoon red chili flakes (more or less to taste) ¾ teaspoon fine sea salt, plus more to taste 1½ cups vegetable broth (or chicken broth if you love flava!😂) ¼ cup coconut cream, plus extra for garnish Cilantro Topping ¼ cup minced cilantro 1½ tablespoons olive oil 1 tablespoon fresh lime juice Pinch of fine sea salt Heat olive oil in a pot over medium heat. Add onion and garlic and sauté. Add sweet potato, turmeric, chili flakes, and salt. Stir and cook for 2 minutes carmelizing the vegetables. Pour in broth and coconut cream, bring to a simmer, and cook until the sweet potatoes are soft. Blend until smooth and silky. Mix cilantro, olive oil, lime juice, and salt in a small bowl and set aside. Slice fresh red chili for garnish and serve.

Putting out Spiced Sweet Potato Soup Recipe this week

Back in the kitchen this week😏

Gelato? lol 😂