Pastes that put the Pizzaz in your Plate

Chicken with a Citrus Italian Grilling Technique - Palm Beach Personal Chef

It is grilling season again. One of the biggest problems is over-cooked under seasoned meat, fish and vegetables. That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup. We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely. So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too!

Floribbean Pineapple white fish, chicken, and pork

1 tablespoon/15ml coconut oil

4 teaspoons/20ml cumin

1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)

Apple Curry sword fish, tuna, chicken, pork, lamb

1 tablespoon/15ml canola oil

1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste)

1/2 cup apple juice concentrate

Palm Beach and Fort Lauderdale Personal Chef Jerk Recipe

Jerk Style fish, chicken, pork, lamb, mutton, beef
1 tablespoon/15ml canola oil

2 tablespoons/30ml dry Italian Seasoning

1 teaspoon/5ml ground coriander

1 teaspoon/5ml ground allspice

2 teaspoons/10ml cayenne sauce (or your favourite to taste)

1/2 cup frozen margarita mix thawed (sub frozen limeaid concentrate)

Italian Citrus Rosemary fish, chicken, pork, lamb, mutton, beef, shell fish

1 tablespoon/15ml olive oil

1 large rosemary branch stripped of leave and leaves minced (about 2 tablespoons/30ml)

1/2 teaspoon garlic powder (optional)

1/2 cup/125ml frozen lemon or orange juice concentrate

Moroccan whitefish, chicken, pork

2 tablespoons/30ml canola oil

1 teaspoon/5ml paprika

1 teaspoon/5ml garlic powder

1 teaspoon/5ml ground ginger

1 teaspoon/5ml ground cumin

2 tablespoon/30ml prune jam

1/2 cup/125ml limeade concentrate

Indo-Chinese fish, chicken, pork, lamb, beef, shell fish

1 tablespoon/15ml canola oil

1 tablespoon/15ml sesame oil

2 teaspoons/10ml garlic powder

2 teaspoons/10ml ginger powder

1 teaspoon/5ml red pepper flakes

2 tablespoons/30ml creamy peanut butter

1/4 cup/60ml braggs liquid aminos

1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple)

In a small sauce pan on medium heat add oil and any dry or fresh spices/herbs. Let heat up until just fragrant (30-45 seconds once the oil is heated), add remaining ingredients. Raise heat and let boil for 10 minutes or until mixture reduces by half or is a paste consistency. Remember the mixture will thicken as it cools.

personal chefs and event catering

Miami + Miami Beach + Fort Lauderdale + Palm Beach

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info@yadachef.com | 954-367-YADA (9232)

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Meaning of Memorial Day: Why do we celebrate?

BY JULIA GLUM Memorial Day may be the unofficial start of summer, but it's so much more than an excuse for a three-day weekend. It's a U.S. holiday with a lot of history and lasting significance. Held annually on the last Monday of May, Memorial Day dates back to the Civil War. Who exactly created it and where are unclear, but legend has it that the tradition began in 1864. That's when three women from Boalsburg, Pennsylvania, put flowers on the graves of loved ones who had died in the war, including a young man killed in the Battle of Gettysburg. By 1865, according to the Library of Congress, people in states such as South Carolina and Mississippi were participating in unofficial ceremonies that preceded Memorial Day. But Waterloo, New York, claims to be the birthplace of the holiday, given that it held what Nelson Rockefeller would later call the "first, formal, complete, well-planned, village-wide observance of a day entirely dedicated to honoring the wa

Kiwi the Super Fruit

Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this super fruit today? personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-Y

Fish Not As Carbon Friendly As Previously Thought

Darin Graham - Reporter, The Climate Question Eating fish could be worse for the climate than previously thought, according to a recent scientific study . Previous research indicated that seafood has a smaller carbon footprint than other animal proteins, because fishing doesn't require farmland or the care of livestock. But a new study claims that catching fish using heavy nets that drag across the seabed - known as bottom trawling - emits about the same amount of carbon dioxide (CO2) globally as the aviation industry. Seabed sediments that act as huge carbon sinks are churned up during this kind of trawling - and this results in CO2 being released. "The ocean is full of little creatures that we call the plankton, microscopic algae and microscopic shrimp and so forth," says Dr Sala, explorer-in-residence at National Geographic and leader of the study published in Nature. Speaking to the BBC World Service's, The Climate Question , he says "most of these creatu

Baklava Recipe

A staple in most Greek and Middle Eastern restaurants and bakeries. There is no mention of it until after 1299, which is the beginning of the Ottoman Empire. Filo/a dough originated in what is now Turkey, but it is the Greeks that refined it into the paper thin dough we know today. In Greece, baklava is supposed to be made with 33 dough layers, referring to the years of Christ's life. Any recipe we have ever found used no more than 24 (which is what is found in the pre-made 1 pound/450g packages. This recipe is a combination of two of our favourites. The one from Greece adds in cinnamon which the one from Turkey did not have. You choose. 1/2 pound/225g about 12 sheets thawed filo dough, covered with a damp towel 1 1/2 cups/174g chopped walnuts, pistachios or almonds 2 1/2 tablespoons/30g granulated sugar (you don’t need much the syrup is sweet) 1 teaspoon ground cinnamon (optional) 1 stick/1/4 pound/8 tablespoons/113g melted butter For the syrup: 2/3 cup/1

Dijon Chicken Salad with Zucchini and Grapes Recipe & How-To Video

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly. *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Thanksgiving Gravy aka Eat Your Veggies Gravy

A healthier and even tastier version of a classic gravy and be made for Beef, Chicken, Pork, and even Turkey. There is no need to add any extra fat. Instead of slathering your chicken or turkey with butter lightly brush with a little oil and prepare as usual. Same goes with the beef or pork. Cut up a couple of carrots, celery stalks and slice an onion. Rest your poultry or meat on top and roast. When the meat is done remove from the roasting pan and transfer to a cutting board. Loosely cover with some aluminum foil. While the meat is resting push the vegetables through a food mill/mouley or strainer. Separate the excess fat from the cooking liquids. Add the liquids and vegetables to a blender and whiz away. private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

Half Brined Polish Pickles

We love pickles and are often experimenting with different tastes and flavours. Recently we made some a new batch using no vinegar. This method is brining them. The longer they sit the more tangy they get. We also had some left over liquid from a previous batch with had vinegar. We combined 2 different methods to create a 1/2 brined 1/2 pickled cucumber. DELICIOUS! We added fresh horseradish root because we found in Poland it is a common practice. We had no grape leaves, so we substituted fresh bay leaves. Both will keep the cucumbers crisp and crunchy. The brine will get cloudy. Makes 10-16 half pickles 1 pound/500g small pickling pickles (5-6)* 1 cloves crushed garlic 1 thumb sized piece of fresh peeled horseradish root 1 teaspoon/5g yellow mustard seed Small handful fresh dill or 1 tablespoon/15ml dried dill weed 4 cups/1 liter water 1/4 cup/60ml white vinegar 1/4 cup/59ml/55g coarse sea salt OR 2 1/2 Tablespoons/37ml/41g table salt handful fresh dill or 3 tablespoons/45ml

Taco Days!

National Soft Taco Day October 3 / National Taco Day October 4 The word taco started in the 18th century silver mines in Mexico. Back then, a taco was just some paper wrapped around gunpowder. Taco Bell has tried to enter the Mexican market twice, failing both times, even after branding their food “American” food. Food Finds about Tacos A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro, tomatoes, minced meat, onions and lettuce. According to the Real Academia Española, publisher of Diccionario de la Lengua Española, the word taco describes a typical Mexican dish of a maize tortilla folded around food (“Tortilla de maíz enrollada con algún

Eat Your Vegetables - They Are Good For You

There's no question that eating three to five servings of fruits and vegetables daily will improve your health. But more and more experts are saying healthy eat ing is not only about how many servings you eat. It's about the variety you pick, too. Eat a diet of solely white foods, and you'll miss key nutrients your body needs—even if your palette includes cauliflower, onions, and mushrooms. Adding a multivitamin doesn't cut it either. "People will say, 'I'm taking a multivitamin, so I don't really need to eat these,' " says Karin Hosenfeld, RD, LD, a dietitian in private practice in Dallas, but she says scientists don't know whether whole foods may offer undiscovered benefits that vitamins don't. "We do know for sure that if you don't eat your fruits and vegetables, you're not getting your fiber, and that's [helping keep] your blood sugar down." Every one of your meals doesn't have to be multicolored

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