YaDa Chef Private and Personal Chefs

You can use any previously cooked fish. This was originally made from leftovers in the fridge. Serves 4 1 pound/450ml cod fillet 2 tablespoon/30ml olive oil 1 large egg, lightly beaten ½ bunch thinly sliced scallions 2 tablespoon/30ml mayonnaise 1 tablespoon fresh lemon juice 2 tablespoon Dijon mustard 6 tablespoon/90ml rice crumbs 3 tablespoons/45ml chopped fresh parsley 3 dashes hot sauce 1 teaspoon/5ml sea salt ½ teaspoon/2ml black pepper Preheat oven to 400F/204C/GasMark 6 Rub fish with half of the oil.  Place fish on a sheet pan dish. Bake fish 10-12 minutes. Remove fish, keeping the oven on.  Break into pieces in a large mixing bowl.  Combine the fish with the egg, scallions, mayonnaise, lemon juice, mustard, rice crumbs, parsley, hot sauce, salt, and pepper.  Using a ¼ cup/60ml scoop. Form into patties.  Place on the baking sheet and bake for 10 minutes or cakes are firm.   Serve with roast sweet potatoes and vegetable

National Raspberries N’ Cream Day is observed annually on August 7th.  With Raspberry season in full swing, what better way to celebrate with this simple and delicious treat. "When our garden produces an abundance of raspberries, we know it's time to make this fruity frozen dessert," reports Diana Leskauskas of Chatham, New Jersey. "It's super in the summertime...and a treat throughout the year made with frozen raspberries." —Diana Leskauskas, Chatham, New Jersey INGREDIENTS 2 cups fresh or frozen raspberries, partially thawed 1 cup sugar 2 cups heavy whipping cream 1 cup half-and-half cream 2 teaspoons vanilla extract DIRECTIONS Place raspberries in a blender; cover and pulse until chopped. Transfer to a large bowl; stir in sugar until dissolved. Stir in remaining ingredients until blended. Pour mixture into cylinder of ice cream freezer; freeze according to the manufacturer’s directions. Transfer ice cream to freezer containers, allowing heads

This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes. What You'll Need  8 ounces/225g cavatappi, macaroni, or rotini pasta 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained 3 tablespoons/45ml finely chopped red onion 2 cloves garlic, mashed and finely minced 1/4 cup/60ml finely chopped red bell pepper 3 tablespoons/60 chopped fresh dill 4 teaspoons lemon juice 3/4 to 1 cup/185-250ml mayonnaise 3 tablespoons/45ml sour cream 1/2 to 1 cup/125-250ml sliced grape tomatoes Salt and freshly ground black pepper, to taste How to Make It  Cook the pasta in boilin

On August 6, float a scoop of vanilla ice cream in an ice cold mug of frothy root beer. It’s National Root Beer Float Day! Also known as the “Black Cow,” the root beer float got its start in Colorado in a mining camp.  Frank J. Wisner of Cripple Creek, Colorado, gets the credit for inventing the “Black Cow”  way back in August of 1893. One night Wisner, owner of the Cripple Creek Cow Mountain Gold Mining Company, was staring out the window and thinking about the line of soda waters he was producing for the citizens of Cripple Creek when he came upon an idea.  The full moon that night shined on the snow-capped Cow Mountain and reminded him of a scoop of vanilla ice cream.  He hurried back to his bar and scooped a spoonful of ice cream into the children’s favorite flavor of soda,  Myers Avenue Red Root Beer.  After trying, he liked it and served it the very next day.  It was an immediate hit. Wisner named the new creation, “Black Cow Mountain” but the local children shorten

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

  You can reduce cooking time using a pressure cooker. Add all the ingredients except for the cream. Place the lid and bring to full pressure. Lower the heat to stabilize and cook for 5 minutes. Remove from heat and release the pressure. Take off the cover and simmer for 10-15 minutes uncovered then follow the remaining steps. Serves 4 1 pound/450 grams sliced potato 1 pound leeks, rinsed and sliced including the tender part of the green 2 quarts/2 liters water or chicken stock 1 tablespoon/15ml salt 1/4 teaspoon/1ml ground white pepper (optional) 1/4 cup/60ml heavy cream Add the potato, leeks, water or stock and salt to a large pot.  Bring to a boil on hight then turn down heat to medium and simmer partially covered for 30-40 minutes or the vegetables are very tender.  Place the mixture in two (2) batches in the blender or your can sieve through a food mill (smallest disk).  Once pureed pour in the cream. You may season with white pepper if you wish.  Serve hot or ch

A classic comforting warm and boldly spiced turmeric milk with a hint of sweetness. INGREDIENTS 2 cups/250ml of homemade almond milk 1 tablespoon local honey 1 tablespoon coconut oil, optional 1 teaspoon ground turmeric 1 cinnamon stick or 1 teaspoon ground cinnamon small pinch of black pepper and grated ginger (fresh is best) INSTRUCTIONS Simply pour all ingredients into a small saucepan and bring to a light boil, reduce heat and drink warm. You may also consume this chilled, but warm is best. Strain if you have large pieces of ginger, cinnamon, peppercorns, etc. Enjoy! NOTES * You may use whatever milk you prefer: I recommend coconut or almond milk. Subtle Variations  Add 2-3 whole cardamom pods while boiling Add 2-3 whole black peppercorns Add 2 tablespoons coconut oil Add more honey or maple syrup to sweeten Add vanilla extract to taste

Watermelon and Feta Summer Salad Recipe 1 pound/450g watermelon, rind removed and cut into bite sized pieces 1/4 pound/115g feta cheese crumbled 16 sage leaves, chopped 1 teaspoon/5ml fresh ground pepper In a large bowl place watermelon, feta cheese, chopped sage and pepper. Toss gently to combine. Serve immediately. Your ingredients and the benefits: Most people do not put watermelon and salad in the same sentence . In the food world it is not unheard of. Indeed it is really nothing new. Many of the watermelon salads I have had included mint, and occasionally basil. In Chinese cooking I was taught to have three taste ingredients; sweet, salty and sour. This was my thought process for using sage. Sage is sharply flavored and slightly bitter herb in the family of Lamiaceae, of the genus: Salvia. Sage is in the same family as basil, mint and rosemary. It is found all over the Mediterranean. Sage herb parts have many notable plant-derived chemical compounds

A delicious and healthy lunchtime wrap.  INGREDIENTS 4 burrito-size (9- to 10-inch) flour tortillas 15 grape tomatoes, quartered lengthwise (from 1  pint) *yellow grape tomatoes are the best* 2 Tbs. fresh lime juice; more as needed 1/4 cup chopped fresh flat leaf parsley Kosher salt 2 Tbs. extra-virgin olive oil 1/4 cup raw pepitas (optional) 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo) 3/4 tsp. ground cumin 1 19-oz. can black beans, drained and rinsed 1/2 cup grated sharp cheddar cheese 1-1/2 oz. baby spinach (about 1-1/2 cups) 1/4 to 1/2 cup sour cream (optional) PREPARATION In a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the parsley, and a generous pinch of salt. Set aside. If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted sp

In our quest for variety here is one of our recent pizzas. 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