YaDa Chef Private and Personal Chefs

I love curries! The longer you marinate what your currying the more intense the flavours will be. If you are in a rush you still get plenty if you toss your ingredients in the paste and do a quick saute, or even oven roasting with veggies. Serves 4 1 pound/450g boneless sirloin, cut into ½ inch/1.27cm strips 1 teaspoon/5ml canola oil 1 teaspoon/5ml sesame oil ¼ cup/60g cashews (optional) 1 scallion, sliced on a diagonal Marinade: 1 tablespoon/15ml sesame seeds 1 garlic clove, minced 1 tablespoon/15ml ginger root, minced 1 Thai bird chile, chopped 1 tablespoon/15ml coconut liquid aminos 1 teaspoon/5ml red curry paste, see recipe on page (oops you will have to get the book) Place sesame seed in a dry skillet over medium heat for 30-45 seconds being careful not to burn them.   Add the toasted seeds, garlic, ginger root, chile aminos and curry paste to a blender, and blend to a paste.  Place beef in a glass dish pouring the in the marinade.  To

These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon." 2 cups/250g all-purpose flour 1 1/4 cups/240g white sugar 2 teaspoons/10ml baking soda 2 teaspoons/10ml ground cinnamon 1/4 teaspoon/1ml salt 2 cups/2 pounds/1kg  shredded carrots 1/2 cup/76g raisins 1/2 cup/58g chopped walnuts 1/2 cup/38g unsweetened flaked coconut 1 apple - peeled, cored and shredded 3 eggs 1 cup/250ml vegetable oil 2 teaspoons/10ml vanilla extract Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.  In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.  In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cu

Arugula makes you sexy! Centuries ago Romans discovered an unlikely quality of this leafy green. Finding that those who ate it on a regular basis were more sexu ally energized, it became revered as a powerful aphrodisiac. It has since been used as a sensual enhancer throughout many regions of the world, and often combined with other aphrodisiac herbs like lavender and chicory to create a somewhat of a love potion. Arugula’s aphrodisiac qualities may stem from its stimulating effects on the body, providing power and energy that vitalizes the system. No matter what your reasoning for eating it, Arugula is a fantastic food to add to the diet. Like spinach it is a versatile green too. Don’t limit yourself to salads, try adding arugula to pastas, grains, sandwiches, wraps and soups, or blend it into a delicious spicy pesto! What are you making with your arugula? private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 9

Today is national chocolate milkshake day.  Why not add some spirits! Bourbon, chocolate syrup and vanilla ice cream?  Don’t mind if we do. 2 ounces/60ml bourbon 2 ounces/60ml chocolate syrup 1/2 cup/125ml whole fat milk 1 cup/138g vanilla ice cream Tools: blender Glass: milkshake or 16 oz. pint Combine all ingredients in a blender and blend until smooth. If too thick add more milk Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

1/4 cup/60ml olive oil 2 garlic cloves, pressed 1  French bread baguette, cut into 1/4 inch/6.35mm thick slices 3 tablespoons/45ml fresh lemon juice 2 tablespoons/30ml olive oil 1/4 teaspoon/1ml salt 1/8 teaspoon/.5ml pepper 1 large tomato, finely chopped 3/4 cup/37g finely chopped green onions Large handful chopped fresh parsley 15 chopped fresh mint leaves 1/3 cup/60g crumbled feta cheese Preparation Preheat oven to 350F/176C/Gas 4 Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato, onion, parsley and mint; gently toss to coat. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls/30ml each). Sprinkle with cheese. ** Alternate Recipe ** Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as dire

Pickled Beets Serves up to 8 3 cups/1.124 pounds/510g/6 medium beets, roasted and peeled* 1 tablespoon/15ml fresh grated horseradish 8 whole cloves  2 cups/500ml white vinegar 1 tablespoon/15 sugar 2 teaspoons/10ml YaDa Chef Maya Natural Sea Salt In a large glass bowl or baking dish layer the beets with horseradish and cloves.  Boil vinegar with sugar and salt stirring to dissolve.  Pour over the beets, cover for 24 hours.  * make it simple and use canned beets 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

YaDa Chef feels the kitchen is a sanctuary. It is also a great place to create a feeling of self sufficiency and accomplishment. Preparing for and cooking delicious, homemade food is a very therapeutic activity. Senior citizens can especially benefit from planning dishes, shopping for ingredients, and preparing their own meals. Even if the they are unable to accomplish these tasks alone, cooking with a caregiver is very enjoyable and will provide companionship as well.  Shopping can be fun, and it is a great way to socialize and get some exercise Classes can be focused on reintroducing menu planning and repurposing left overs, saving money.  Specific recipes will be taught that “please the senior.palate”. Courses will be partly aimed at teaching healthy cooking and eating skills. Classes also soothe stress, build self-esteem and curb negative thinking by focusing the mind on following a recipe. Psychologists say cooking and baking are pursuits that fit a type of therap

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun!  YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity.  Each class is a new experience.  Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen.  Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Serves 4 1 - 1 1/2 pounds/450-775g. boneless, skinless chicken thighs or breasts 2 medium yellow onions sliced into thin strips 1 large red bell pepper sliced into thin strips 2 large green bell peppers sliced into thin strips Marinade ½ cup/125ml olive oil 1 ½ teaspoons/7ml liquid smoke or braggs liquid aminos 2 tablespoons/30ml apple cider vinegar 1 teaspoon/5ml honey ¼ cup/60ml water 1 tablespoon/15ml fresh lime juice (about 1 lime) ¼ teaspoon/1ml Worcestershire sauce 3 cloves garlic, minced ½ teaspoon/2ml oregano leaves 3 tablespoon Poultry Seasoning (optional) Combine the ingredients for the marinade and divide to marinate chicken and vegetables separately. Pat chicken dry and cut into 1/4 inch/6mm strips. Add chicken to the bowl of the marinade. Slice the vegetables and place them in the bowl with remaining marinade. Refrigerate both dishes for 30 minutes to 2 hours.  Preheat cast iron pan over medium high heat. Add about a teaspoon/5ml or so of canola oil

Serves 6-8 2 pounds/900g boneless skinless Chicken 3 cups/750ml stock (use the water used in cooking the chicken) 2teaspoons/10ml salt 1 teaspoon/5ml pepper 1/3/80ml cup olive oil 2-3 scallions/spring onions chopped scallions (5-6) 1/3 cup/42g flour 4 ounces/115g crumbled Feta Handful/¼ cup/60mlchopped dill Handful/¼ cup/60ml chopped parsley 2 tablespoons/30ml chopped mint 1 teaspoon/5ml nutmeg 3 eggs beaten 14 sheets filo dough ¼ cup/60ml butter/melted or olive oil Place the chicken in the water and season with 1tsp salt and ½ tsp pepper.  Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water.  Save the “stock”.  Shred the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree. Heat 1 tablespoon/15ml olive oil in a large skillet.  Sautee scallions until soft(1 minute).  Add remaining 4TB olive oil to skillet.  Add flour and whisk to combin

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