Chef Alex Silverfox

12/08/2025

Hey — tired of the same holiday recipes everyone posts every year? This December I’m doing something different.

12 Days of Christmas Recipes from Chef Alex Silverfox

From Dec 13–24 I’ll release one honest, no‑fluff recipe each day: starters, mains, sides, desserts and drinks that are actually worth cooking.

Sign up and get the daily recipe + the short, unfiltered story behind it in your inbox.

👉 Discover the calendar and subscribe: https://chefalexsilverfox.com/12-days-of-christmas-recipes-holiday-ideas/

12/01/2025

Nobody talks about the part where the guests are gone, the dishes are stacked, and the fridge looks like a Tupperware crime scene.

That’s the part I care about.

I put together a free little ebook – The Day-After Thanksgiving Survival Manual – with 8 recipes that actually respect your leftovers: stuffing waffles, turkey fat breakfast toast, day-after ramen, midnight fried rice, and more.

If your fridge is full and your patience is not, start here:
https://chefalexsilverfox.com/day-after-thanksgiving-leftovers-recipes

12/01/2025

The real test isn’t your Thanksgiving table.
It’s what your fridge looks like the day after.

I wrote a long piece on what good cooks actually do with Thanksgiving leftovers – not the usual “Top 10 ways to reheat turkey” nonsense.

If your fridge is full and your patience is not, start here:
https://chefalexsilverfox.com/what-to-do-with-thanksgiving-leftovers/
And if you want to go from ideas to real recipes, there’s a free PDF at the end:
The Day-After Thanksgiving Survival Manual – 8 recipes, zero fluff.

Wondering what to do with Thanksgiving leftovers that isn’t another sad microwave plate? Chef Alex Silverfox shares 7 honest ideas for good cooks

11/26/2025

Some foods are Instagram celebrities.
Parmesan is the old-school character actor that steals the scene without trying.

In the 12th century, monks in Northern Italy started making a hard cheese that could survive months, even years, without a fridge. Salt, great milk, and patience. That’s it. No magic. Just obsession.

Today, real Parmigiano Reggiano can only come from a few regions: Parma, Reggio Emilia, Modena, and parts of Mantua and Bologna. Same land, same breeds of cows, same methods, century after century. That’s why it tastes like it has a passport and stories.

Aging is where the drama happens:

12 months: younger, more milky
24 months: the classic, crumbly, full flavor
36+ months: intense umami, little crystals of tyrosine – that crunch you feel when you bite it. That’s time, not salt.
Most “grated cheese” in a bag? Often a blend, additives included. Real Parmigiano Reggiano comes in a chunk, with the rind stamped in dotted letters. If you don’t see that, think twice.

Use it with respect: grate it fresh, do not drown every dish in it, and never throw away the rind. Drop that rind in soups, broths, or tomato sauce, and suddenly your kitchen tastes like someone there actually cares.

Parmesan isn’t just “cheese for pasta.”
It’s work, land, and centuries of craft, concentrated into a 40-kilo wheel.

07/20/2025

🦊💋 Chef Silverfox’s Chicken Cutlets of Seduction with Basil, Blistered Tomatoes & Creamy Burrata

Your private Chef Silverfox’s irresistible recipe guaranteed to bring romance back, one bite, one kiss, one magical moment at a time.

Set the Scene for Love Ladies or gentlemen, before you cook:
Light the candles red or gold glow. Put on smooth Italian tunes Dean Martin or and a fav ..Bocelli Dress your best, set your table with care,A love note or two, fresh greenery there.

Pour a glass of wine, relax, and prepare,For magic in the kitchen and love in the air.

Ingredients for the Love Layers:For the Chicken Cutlets:

2–4 boneless, skinless chicken breasts, pounded thin (about ½ inch)
¾ cup all-purpose flour (every love story needs a little dusting)
3 eggs, whisked like you mean it
1½ cups Italian-style breadcrumbs
¾ cup grated Parmesan cheese (the cheesy kind of love)
1 tsp garlic powder
1 tsp dried oregano or basil
Salt & pepper, to taste
Olive oil for frying (the golden magic potion)

For the Topping:

2 cups cherry tomatoes, halved (red like your heart)
2 tbsp extra virgin olive oil
1 tbsp balsamic glaze (sweetness overload)
2 cloves garlic, minced
A handful of fresh basil leaves, torn with love
2 balls burrata cheese (let them get all melty and soft)
Optional: pinch of red pepper flakes for a little heat (because passion!)

The Love Affair: Cooking Steps
1. Prep Your Love Layers: Season chicken with salt and pepper a sprinkle of devotion. et up stations like a romantic assembly line:

Flour the first coat of love Egg bath dip like it’s hot lava
Bread crumbs mixed with Parmesan, garlic, and herbs crunchy, crispy love! Dredge each cutlet gently flour, egg, breadcrumbs. Feel the passion in every dip!

2. Golden Sizzle: Heat olive oil in a skillet over medium heat like warming your heart. Gently lay in the cutlets and fry 3–4 minutes per side until golden, crispy, and utterly irresistible. Keep warm in a low oven or covered just like keeping love close.

3. Tomato Tango: Toss cherry tomatoes with olive oil, balsamic glaze, garlic, basil, salt, and pepper. Let them marinate like whispered secrets. For extra magic, toss them in a hot pan for a quick blister.

4. The Grand Finale: Arrange the cutlets on your favorite platter rustic, elegant, or playful. Spoon the sweet, tangy tomatoes over each one. Tear open the burrata let its creamy heart melt into your masterpiece. Garnish with basil and a drizzle of olive oil.
Add red pepper flakes if you dare... for a spark!

Perfect Pairings 🍷 My Absolute Favorite Part of the Meal!
No romantic meal is complete without wine:

Pinot Grigio – Light and crisp perfect for delicate flavors
Sauvignon Blanc – Zesty and fresh basil and tomatoes best Chardonnay – Smooth and buttery loves creamy burrata
Rosé – Fun, flirty, fruity cheers to love!
Chianti – Classic Italian red pairs beautifully with tomato and herbs
Prosecco – My all-time favorite! Bubbly and celebratory because love should always sparkle ✨
Cheers to you and yours!

A Quick Note From Chef Silverfox: I am 100% the chef in my home and my queen, Sharon, is worth every morsel I cook for her, morning to night. Food is the romance that feeds the heart of love.

A Love Poem for Your Kitchen By Chef Silverfox

Cook with heart, laugh with delight,
Share every kiss, hold each other tight.
Food is the romance that feeds the soul
With every bite, you become whole.

If you’ve just asked her to marry you,
Make this dish with extra love it’s true!
Set the table with flowers, soft light, and cheer,
Celebrate your “Yes!” with those you hold dear.

Toast with Prosecco, share dreams anew,
And whisper softly, “I’m forever yours too.”

From My Heart to Yours
I’ve conquered the world with my Sharon
From the strongest love to enduring two years of cancer,
A journey we never expected…
To her ringing the freedom bell of relief.

We fought together
We rose, we prayed, we stayed united.
Together, undefeated.
We have won every battle, every step.
And here we stand, still together as one.

God has blessed us with one more day
And I continue to thank all of you for standing with us,
By our side.
A continuous friendship across the world.
I truly feel blessed. Thank you God for the 2nd chance
And to each and everyone of you Thank You!

Thank you for being part of my Chef Silverfox story and channel.
Together, we’re cooking up love —
One delicious memory at a time. ❤️🦊

Mangia, amore Chef Silverfox

07/20/2025

💫 Big News from Silverfox Travel! 💫 We’re giving away a 7-night romantic vacation for two — with accommodations in the most magical city in the world… Paris, France! 🇫🇷❤️

Imagine strolling hand-in-hand along the Seine, sipping espresso at a Parisian café, and soaking in the views of the Eiffel Tower. This could be your next adventure — on us.

👉 Enter now for your chance to win:
https://foxtraveldeals.com/enter-to-win-a-dream-vacation/

Don't wait — this is your chance to fall in love with Paris!

07/16/2025

Hey friends! 🌟Ready for a vacation to Italy 🇮🇹? Head over to FoxTravelDeals.com and register for a chance to win a 7-night getaway!No purchase necessary—just enter and you could be packing your bags before you know it! ✈️🌴☀️

07/15/2025

Chef Silverfox (Chef Alex Manfredini) bringing passion, warmth, and a bold Italian soul to every bite:

🇮🇹 Chef Silverfox’s Tomato Basil Garlic Bread

(Pane all’Aglio con Pomodoro e Basilico)
A rustic Italian classic kissed with fresh garden flavors and the soul of Napoli.

Ingredients:
• 1 large Italian baguette or rustic country loaf — the crustier, the better
• 3 juicy, sun-ripened tomatoes, finely diced (Roma or heirloom preferred — mamma mia!)
• 4 cloves of garlic, minced like you mean it
• ¼ cup freshly chopped basil — straight from Nonna’s garden if you can
• ¼ cup Parmigiano-Reggiano, grated (optional, but come on… who’s really skipping this?)
• ¼ cup extra virgin olive oil — golden and bold
• 1 tablespoon balsamic vinegar — aged and drizzled like poetry

Chef’s Passionate Instructions:
1. Preheat your oven to 400°F (200°C). Slice the bread in half lengthwise, like you’re opening up your heart.
2. Brush the inside of the bread generously with olive oil. Let it soak in like a Roman soaking up the sun.
3. In a bowl, combine the diced tomatoes, garlic, basil, a dash of salt, and that balsamic drizzle. Stir gently — treat it like a lover’s letter.
4. Spoon the tomato mixture over the bread evenly. If you’re using Parmesan (and I hope you are), sprinkle it on top like it’s snowing in Sicily.
5. Bake for about 8–10 minutes, or until the edges are golden and the aroma brings your neighbors knocking.
6. Slice, serve warm, and pour yourself a little vino. Mangia bene, vivi felice — eat well, live happy!

With love and garlic,
Chef Silverfox 🦊

Every dish is a memory, make it delicious.