Chef Phillip Dell, Executive Chef of Sin City Chefs, prepares a “Lifestyle Revolution” dinner in a private home for VegasOnlySalon.com

Chef Dell is all about eating not just well but eating right. “I want to quit talking about food and diet,” he says. “I prefer converted cookery. Transformational cooking and eating.” He knows what he’s talking about, having lost over 90 lbs in his quest to eat right and still enjoy eating a variety of mouth-watering dishes. His crunchy noodle salad satisfies numerous areas of the palate: it’s crunchy without being obtrusive and the snow peas, red and orange pepper, green onion, sesame seeds, and marinade over cold spaghetti perfectly complemented the glazed pork tenderloin. Our hostess provided sliced cucumber with pickled ginger and dessert: a yummy lemon cream pie.

Chef Dell’s Soy, Ginger and Lime Marinade

2 big handfuls fresh cilantro, finely chopped
1 jalapeño, sliced
3 tablespoons fresh ginger, grated
6 garlic cloves, minced
6 limes, juiced
one 12-oz bottle low-sodium Tamari sauce
3 tablespoons honey
Salt and pepper to taste

Mix all ingredients into a bow and use as marinade for; beef, chicken, pork and beef ribs, pork tenderloin and fish.

Chef Dell’s Peanut Sauce

¼ cup grapeseed oil, adjust as needed
¼ cup rice vinegar
1/3 cup Tamari sauce, low sodium
3 tablespoons dark sesame oil
1 tablespoon honey
2 gloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons white sesame seeds, toasted
½ cup smooth, natural peanut butter
1 teaspoon freshly ground black pepper

Mix all ingredients together until smooth. Great on pasta salads!

Chef Dell is a regular guest on AM radio KKVV 1060, Mondays at 4:30 p.m. Tune in for his show, “A Lifestyle Revolution” and join the “transformational eating revolution”. Read more about Chef Dell and get other great foodie news and reviews at:
Celebrity Chef Connection