Dalila’s Leftovers: Chef Kev Ashade

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DALLAS -- I always have the best time shooting the Chew on This segment, but I can't deny it, trying the food is one of the best parts!

I had the chance to talk (and eat) with Dallas' own Chef Kev Ashade and he had a slew of brunch tips to offer to people looking to create some quality dishes.

First, we discussed the lump crab cakes he prepared. Chef Kev emphasized the importance of used fresh, REAL crab meat, rather than imitation.

Lastly, we talked about the classic eggs in a basket, or what many call "Toad in a Hole." One of the major keys was the side. Ashade used Nueske's bacon, which is thick, has a nice crunch, but still has a chewy texture for those who enjoy a little bit of both.

And for anyone scared of an over easy egg (like me) -- don't be. It's really not half bad. Use the brioche to soak up the egg, mix in your bacon, wash it down with a strong mimosa. It's the brunch trifecta!

Thanks Chef Kev!