YaDa Chef Private and Personal Chefs

Looks like sardines are on the menu for tonight's dinner. Sardines Procida Recipe & Their Benefits Serves 4 1 pound/450g fresh Sardines 1/2 cup//118ml/64g Cornstarch (you can substitute flour) 1/2 tablespoon/7ml olive oil 1 clove garlic, minced 1 medium onion, cut in thin slices 1/2 red pepper, diced 1 teaspoon sea salt 1 teaspoon/5ml tomato paste 1/2 cup/4 ounces/125ml dry white wine 2 tablespoons/30ml white vinegar 2 tablespoons/30ml capers Remove the heads, guts and back bones. Rinse and pat dry. Dredge in cornstarch. Heat olive oil in a large skillet over medium-high heat. When the oil is hot, saute the sardines in two (2) batches for 1-2 minutes per side. They will be brown and crispy. Remove to a plate, and keep warm. In the same skillet over medium heat, add the onions and cook until they begin to get soft (about 1 minute). Add the garlic and bell peppers, salt and tomato paste, and cook for 30 seconds. Add the wine and vinegar, and al

Remoulade is a French invention and was most likely used as a condiment for meats. Today we see it more as a fish sauce, rather like the English tartar sauce. I like mine with minced cornishon, which you can add to the below recipe. 1 cup/225ml mayonnaise   2 hard-boiled eggs, chopped 1 clove finely chopped garlic 1 teaspoon/5ml dry mustard 1 tablespoon/25ml chopped Italian parsley ½ teaspoon/2ml minced chives 1 tablespoon capers, chopped 1 teaspoon/5ml anchovy paste (substitute 3-4 minced) Juice of ½ lemon 1 teaspoon/5ml chopped dill Mix ingredients and allow to stand for 2 hours before serving to marry flavors. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

You can pretty much cure anything at all. The common cold is somewhat elusive, but pretty much all fleshy fish can be cured. Gravadlax, or gravlax, is what I’d call a soft and loose cure. The salmon remains moist and almost raw in the middle and the curing process can take anything from 24-72 hours. The salt and sugar mixture is usually just flavoured with dill, although beetroot is becoming a popular addition. Adding toasted caraway seeds gives it a hint of Nordicness (which is also becoming more popular) but crushed toasted coriander seeds give a more pleasant citrusy result. You can add grated ginger, chopped lemongrass, chilli or lime leaves, and various spices from star anise to vanilla to good effect. The chemical reaction that happens when you cure a protein in salt or sugar (or more commonly, both) is that the moisture is literally sucked out of the protein by the salt and sugar crystals. They love nothing more than moisture (that’s why a meringue will go soggy if

...if you do not happen to live on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they [French experts] consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavoring of tomatoes, onions or leeks, garlic, herbs, and olive oil are always available." --Julia Child Yes, I know this is December. I know it is holiday season filled with traditions. There is a wonderful celebration, it is Bouillabaisse Day on 14 December.  It is with a tip of my hat that I present my version of this most terrific “French Fisherman’s Stew”. Bouillabaisse is a fish stew that originated in Marseilles, France around 600 B.C.. Yes, B.C.  Marseilles was a Greek colony at this time and being such as known as "kakavia." Bouillabaisse also appears in Roman mythology as a soup that Venus feeds to Vulcan

White Fish Gravlax Serves 4 Here is a great starter, light lunch or a fantastic item for your holiday buffet.  If you have problems with gluten substitute the wheat bread for a flax or millet bread or leave it out entirely and eat on some mixed greens.   Gravlax 5 ounces/145 grams white fish, bass, snapper-I used tilapia (sushi grade) 2 tablespoons/30 ml coarse salt 2 tablespoons/30 ml caster sugar 1 tablespoon/15 ml of ground black pepper 1/2 teaspoon/2 ml ground allspice 1/2 teaspoon/2 ml ground cloves 8-10 pieces of fresh dill fronds Mustard Butter 2 Tablespoons/30 ml 28g of unsalted butter, softened 2 Tablespoons/30 ml of dijon mustard. Salad 1 handful of watercress dressed with simple vinaigrette Creme Fraiche or Sour Cream Mix salt, sugar, black pepper, allspice, and ground cloves.  Liberally sprinkle on both  sides of the fish.  Lay half of the dill in a glass container.  Place the fish on top  and cover with rest of the dill.  Leave o