Kahlil's Kitchen

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Catering To Your Whims


BSN introduces Chef Kahlil Wyche, Owner of "Catering To Your Whims," bringing you a series of delectables from his most treasured recipe vault.

Chef Kahlil has become The Executive
Chef™ that athletes, churches and entertainers call upon when they need
someone to "Make Their Culinary Wishes a Reality". Having personally
cooked for some of America's top Athletes, Entertainers and Bishops; to
name a few: Devin Harris (New Jersey Nets), Pervis "Never Nervous"
Ellison (Retired NBA Player), Jay Anthony Brown (Comedian/radio
personality) Mayor Gwendolyn Faison (Mayor/Activist) Phil Hurtt
(Songwriter/Arranger/Producer) Billy "Spaceman" Patterson
(compuser/musician/actor) Bishop David G. Evans (congregation of
22,000; Bethany Baptist Church), John P Kee (Grammy award winning &
Christian Hall of Fame artist), Dr. Noel Jones (congregration of
17,000;Noel Jones Ministries), Pastor Sheryl Brady (The
River/Conference Speaker/Recording Artist) Elder Lonnie Hunter (Next
Level,GMWA Excellence Award Nominee ),Dr. Jamal Bryant (The Empowerment
Temple) Apostle Ron Carpentar (Redemption Out Reach Center)  all have
taken pleasure in Chef Kahlil's explosive flavorful gourmet cuisine.


Chef Kahlil
has been practicing the art of fine food preparation for over two
decades. His training began in the late 80's creating some of his
family's favorite dishes at home. After working in various restaurants
throughout high school, Kahlil decided to
"formalize" his training when he pursued a career in the illustrious
United States Army. During his tenure in the US Army Kahlil worked his way up the ranks to Sous Chef.  Gaining vast experience with various cuisines, Kahlil had the opportunity to work in one of the busiest units at Ft. Bragg that served over 4200 meals per day. 


While on tour at Ft. Riley, KS, Kahlil moonlighted as Sous Chef for Clyde's Steakhouse and Italian eatery. Working at Clyde's created Kahlil's strong passion in Italian cuisine. After dedicating nearly six years of service, Kahlil
decided to learn about the front of the house so he took on a position
as Assistant General Manager at Don Pablo's. After completing his
management training at Don Pablo's, Kahlil
quickly found his way back to the what he affectionately calls the
"heart of the house" in the kitchen! He decided to move from the front
of the house into the position of Kitchen Manager to hone his skills
with Mexican meals!


Having cooked for many years professionally and for friends and family Kahlil was encouraged to establish a company that has a vision of "Making Your Culinary Wishes a Reality." So in 1999, Chef Kahlil
made his start as a personal chef by catering parties for friends,
family and colleagues as a way to make extra money. Word quickly spread
of his innovative, tasty and soulful dishes, and soon "Catering To Your
Whims" was born. Catering To Your Whims... is an extension of Chef Kahlil's creative techniques. 


Chef Kahlil is known
for taking his passion for using creativity, mixing exotic herbs and
seasonings into every meal, and sharing it with others." Chef Kahlil's specialties include Classic American, Seafood Entrees, Creole Cuisine and Nouveau Soul food with Caribbean accents.


The series begins with


Chef Kahlil's Famous Jerk Chicken Wings

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1/2           cup     White Vinegar
  2             Medium  Scotch Bonnet Chiles -- chopped
  1             Medium  red onion -- chopped
  2              Large  Vadalia Onion -- chopped
  1               Tbsp  Thyme -- chopped
  2               Tbsp  olive oil
  2          teaspoons  Goya Adobo Season (red Top)
  2          teaspoons  freshly ground black pepper
  4          teaspoons  ground allspice
  4          teaspoons  ground ginger
  2          teaspoons  Soy Sauce
 1/2         Teaspoon  Mccormick Dry Caribbean Seasoning
  5             Pounds  Chicken Wings


METHOD
1 Combine vinegar,hot peppers, red onion, vadalia onion, thyme, olive
oil, adobo, allspice, ginger, and soy sauce into a blender. Pulse until mostly smooth.
 
2 Wash chicken, then place chicken in a large roasting
pan or baking dish. Sprinkle McCormick dry caribbean seasoning on
chicken and coat well. 
 Next, add the jerk marinade to the
chicken pieces and marinate. Cover the chicken in the pan with plastic
wrap.( Marinate for 30 mins minimum; for best results overnight) Which
ever method you use please be sure to refrigerate the chicken.

3 When you are ready to cook the chicken, preheat
oven to 375 degrees. Place large roasting pan or baking dish of chicken
with marinade in oven and cook
for 20 - 25 mins. After 20 -25
mins open oven and rotate chicken, cook for an additional 20 - 25 mins.
Cook chicken to an internal temperature to 165 or until clear juices -
no pink. Let wings set for 5 mins then serve.

Start to Finish Time: 1:20


--
Successfully yours,

Kahlil Wyche

Executive Chef/President,
Catering To Your Whims

For more information on The Executive Chef Kahlil Wyche please email chefkahlil@gmail.com

Voice 1.866.374.7131 or 856.383.8600


Also visit


www.cateringtoyourwhims.com
www.abundantharvestcatering.com

MySpace - www.myspace.com/chefkahlil

Facebook - <a href=http://www.facebook.com/people/Kahlil_Wyche/1475857104



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