Lobster Newburg Recipe

2 cups/1lb/450g lobster meat

4 tablespoons/57g butter

¼ cup/60ml brandy

1 cup/250ml heavy cream

3 egg yolks

salt/pepper to taste

toast points or crostini

Cut lobster meat into large pieces and sauté in butter for 5 minutes. Add brandy, pull off burner and blaze it. In a separate pan, blend the cream and egg yolks. Place the pan in the top part of a double boiler stir constantly until the mixture thickens and coats the back of a spoon. Combine with the lobster and season with salt and pepper. Serve with toast points or Crostini.

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Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach

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Jacques Pepin's Flatbread Recipe

I saw Chef Pepin make this on one of his shows, and thought, that is almost like the bread I used to make when I lived on the Beach in St. Augustine Florida and I had no yeast. I called it a cheat pizza dough, and I added tons of granulated garlic. Serves 6 1 1⁄2 cups/188g regular all purpose flour 1 cup/250ml water 1⁄4 teaspoon/2ml baking powder 1⁄4 teaspoon/2ml salt 2 tablespoons/30ml olive oil 2 tablespoons/30ml water Dump everything (except the 2 tablespoons water) into a bowl and "stir it into a gooey stuff" as Jacques says. The dough will indeed be very wet, gooey, sticky. Stir in any optional ingredients. Heat a non-stick 10" / 25.4 cm skillet over medium to medium-high heat. Pour about a tablespoon of olive oil into the pan and then pour in the dough. Spread into one flat layer with a spoon or spatula. (A little oil on the spoon or spatula helps keep the dough from sticking to it.) Add remaining water around the outside of the dough where it meets the pan; the o...

Pitted vs Unpitted Olives — Which Are Better?

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Mediterranean Roast Fish with Tomatoes and Potatoes Recipe

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New England Iced Tea Recipe

While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin Ingredients 2 tablespoons sugar 1 ounce vodka 1 ounce light rum 1 ounce gin 1 ounce Triple Sec 1 ounce lime juice 1 ounce tequila 1 to 1-1/2 cups ice cubes 2 ounces cranberry juice Lemon slice, optional Directions In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, Triple Sec, lime juice and tequila; stir until sugar is dissolved. Place ice in a highball glass; pour in the sugar mixture. Top with cranberry juice. Garnish with lemon if desired. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Far East Hoisin Noodles Recipe

Serves 4 8 ounces/225g dried corn fettuccine or spaghetti 2 cups/450ml/225g snow peas 2 ½ tablespoon/37ml hoisin sauce - see recipe below 3 tablespoon/45ml rice wine (sub dry sherry) ½ cup/125ml vegetable broth or water 1 teaspoon/5ml canola oil 2 teaspoon/10ml ginger root, minced 1 head bok choy, roughly chopped 4 ounces water chestnut or sliced carrots 1 bunch scallions, diced 1 teaspoon/5ml sesame oil Peanuts for garnish Cook noodles according to package directions and drain. Add snow peas to the pasta and blanch for 60 seconds. Remove snow peas and set on paper towels. Mix hoisin, wine and broth or water in a small bowl. In a wok over medium-high heat add oil. Stir fry ginger for 30 seconds. Add bok choy and cook for 2-3 minutes. Pour in hoisin mixture. Add noodles, snow peas, water chestnuts, ⅔ of the scallions and sesame oil. Toss to coat. Remove to platter and garnish with remaining scallions. Hoisin Recipe 5 tablespoons soy ...

How to Understand Fruit and Vegetable Lables

Be A Sticker Do not be confused on the codes you see when buying produce. These codes are often the bane of any supermarket checkout employee's existence. The four-, sometimes five-, digit code is punched in for each produce that is bought, signifying to the computer how much it either costs per pound or by number of items. While they are a pain to learn, the codes signify certain types of produce. 4 digit code starting with a 3 or 4 = conventionally grown 5 digit code starting with a 9 = organic 5 digit code starting with an 8 = genetically modified personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Provencal Asparagus Tartlet Recipe

With Spring just a couple of weeks away we thought we would get a jump on the celebrations. This is quick and easy hors d’oeuvres, a great starter or even a light lunch. We used a classic pate brisee recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times. 1 tablespoon/15ml olive oil 2 fresh garlic cloves, minced 1 medium shallot, minced 2 small tomatoes, peeled, seeded and diced 1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces 2 tablespoons/30ml capers 1 ½ tablespoons/22ml dry sherry Preheat a medium sized skillet on medium heat until hot to the touch Add the olive oil, and heat for a 20-30 seconds Add the garlic, shallot, tomatoes, asparagus, and capers Cook for 3-4 minutes. Add the sherry and cook for one minute Remove from heat and season with salt and pepper to taste Place mixture into precoo...

Lemon Pound Cake with Lemon Glaze Recipe

Fresh lemon zest brightens up this citrusy pound cake. The glaze makes the cake moist and irresistible. Ingredients 1 cup unsalted butter 1/2 cup Pyure Organic All Purpose Stevia Blend 4 eggs 1 tsp vanilla 1 tbsp finely grated lemon zest 1 3/4 cups all-purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 3 tbsp milk Lemon Glaze: 1/3 cup lemon juice 1/2 cup Pyrure Organic All Purpose Stevia Blend 1/2 tsp Pyure Organic Liquid Stevia Instructions: Preheat oven to 325 °F. Line an 8 x 4- inch loaf pan with parchment paper and set aside. Beat together butter and Pyure Organic All Purpose Stevia Blend until fluffy. Add eggs, one at a time, blending after each addition. Beat in vanilla and lemon zest. Whisk together flour, baking powder, baking soda and salt. Stir flour mixture into butter mixture, alternating with milk. Scrape batter into prepared pan. Bake for 50 to 55 minutes or until tester inserted into center comes out clean. Let stand 5 minutes. Remove cake from pan and le...

Roast Provencal Chicken Recipe

In honour of Bastille Day. Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large pieces Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over the inside and outside of the chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until the skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232...

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