YaDa Chef Personal Chefs and Event Catering

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

If you’re looking for more time with family and less time in the kitchen this Thanksgiving, we are here for you! Book your chef for the Thanksgiving holiday.  A few sample menus… Pull out the vintage china! We added a few fresh twists to time-tested staples, from green bean casserole to cranberry sauce, for a meal rooted in nostalgia. Main Course: Herb and Citrus Butter Roasted Turkey Sides: Apple-Walnut Stuffing Maple Meringue Sweet Potato Casserole Green Bean Casserole with Fried Shallots Rosemary-Port Cranberry Sauce Desserts: Chocolate Brown Sugar Butter Cake with Spiced Pumpkin Frosting Salted Caramel Peanut Butter Fudge Pie This spread celebrates the season's bounty with crowd favorites taken up a notch. Main Course: Pear-Thyme Brined Turkey Sides: Buttermilk-Boursin Mashed Potatoes Roasted Acorn Squash with Maple Bacon Drizzle French Green Beans with Garlicky Almond Bread Crumbs Shaved Brussels Sprout-and-Chestnut Salad

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

1 small zucchini sliced thin* 1 teaspoon/5ml garlic powder or 2 cloves minced 1 teaspoon/5ml olive oil 1 teaspoon/5ml dried Italian seasoning 1 teaspoon/5ml red pepper flakes 1 teaspoon/5ml smokey paprika 1 teaspoon/5ml fennel seeds ½ teaspoon/2ml salt ½ teaspoon/2ml black pepper 1 12 inch/30.5cm pizza shell** 14 ounce/400g jar of your favourite marinara sauce 8 ounces/225g smoked or regular mozzarella shredded Preheat oven to 400F/200C/Gas 6 In a large bowl combine zucchini, garlic, oil, Italian seasoning, red pepper flakes, fennel seed, salt and pepper.  Toss or stir well making sure zucchini is well coated with all of the ingredients. Spread half of the sauce evenly on the pizza(add more if you like it saucy).  Evenly arrange the zucchini slices on the sauce.  Top the zucchini with the mozzarella.  Place in a preheated oven for 10-15 minutes until the cheese is melted and slightly browned. *use the slice side of a box grater, a mandoline, or y

Are You With A Company Seeking A Fun Cooking Team Building that Energizes, Engages and Fires-up Your Team? Create a gourmet meal while boosting your corporate team's potential with meaningful culinary cooking  team-building workshops  from YaDa Chef Chef. We come to you and help companies, sales teams, HR teams, and company executives build better relationships through cooking programs you won't find anywhere else. How Our Programs Work Our cooking team-building sessions transform your group to an unstoppable team ready to take on the world! Fun is a key component to your team's transformation process, which is why  YaDa Chef  offers culinary team-building exercises   that allow participants to be fully engaged for 100% participation. In one day, you'll learn more about the people you work with and gain a whole new level of professional intimacy then in the years you've already spent with them. Best of all, we come to you so there's no need to tra

Newlyweds & Couples Private In-Home Classes You got hitched… and now it’s time to get in the kitchen! Our private, in-home cooking workshops are for the couple who has everything–except skills at the stove. Better than a personal chef and more intimate than a cooking class, our intensive lessons take the guess work out of good cooking. We begin with the basics and continue by tailoring the class to your specific needs. *Larger groups and corporate events are also accommodated Topics of Interest Knife Skills Sautee Roasting Braising Searing Grilling Pasta Cookery Vegetable Cookery Basic Baking Healthful Cooking Low-fat Baking Vegetarian Meals Special Occasion Menus Fast Weeknight Dinners Brunch Foods Mixology Wine Pairing Palm Beach Personal Chef Fort Lauderdale Personal Chef Miami Personal Chef Freelance Chef www.yadachef.com

A variation on Jacques Pepin’s Normally traditional Irish Soda Bread is made with a mixture of white and whole wheat flour along with baking soda and buttermilk.  When I was experimenting with Gluten free/dairy free recipes I ran across this and thought it made a reasonable facsimile that was easier to recreate as a GFDF recipe than the traditional one. Makes 1 Round Loaf 3 cups/375g AP Gluten Free flour mix 1 1/2 teaspoons guar gum or xantham, agar agar,  (you can try using 1 well beaten Large egg)* 1 1/2 teaspoons/7 ml salt 1 tablespoon/15ml/11.24g baking powder 1 tablespoon/15ml/12.86g baking soda 1 1/2 cups/375 ml Almond or Coconut milk 1 ½ tablespoons/22ml white vinegar 1/2 teaspoon/2 ml canola oil or any neutral oil of your choice Preheat the oven to 425 F/190 C/Gas Mark 5 Reserve 1 teaspoon of the flour, and combine the remaining flour with the salt and baking powder and baking soda in a large bowl. Mix the milk and vinegar in a measuring cup (it

Ingredients For the crackling crust: 6 ounces ground almonds 1 egg white 2 ounces caster sugar (superfine) For the topping: 8 ounces plain chocolate, grated 1 pint plus 4 ounces (2 1/2 cups) double cream (or heavy cream) To decorate: Toasted almonds Yellow rose petals Directions Work the ground almonds, egg white, and sugar into a paste and knead into a ball. On a sugared surface, roll out to a round large enough to line an 8-inch nonstick flan tin, 1/4-inch thick and leave to dry for 30 minutes. Preheat the oven to 350 degrees F. Place the rested pastry in the tin and decorate the edges with the finger and thumb technique. Line with foil (but no baking beans) and bake blind for 20 to 25 minutes. Watch carefully to avoid scorching. Leave to cool. Melt the chocolate in a bowl set over hot water, then mix in the cream, stirring all the time to prevent splitting. Remove from the heat and, as the chocolate starts to set, beat the mixture to a l

What is Cassis?  It is a town located just east of Marseille in Provence-Alpes-Côte d'Azur.  As a tourist destination it is known for falaises (cliffs) and its many sheltered inlets.  Wine lovers know it for its full bodied, herby white wines produced from Clairette, and Marsanne as well as Doucillon Blanc primarily.  It is also famous for its rose wines, but on this it is overshadowed by its neighbor to the east, Bandol. Say cassis to others and immediately Creme de Cassis comes to mind.  To most it is a sickly sweet, thick deep purple syrup that it only made to mix with champagne for the famous “Kir Royale”.  Even the Kir Royale does not have a wonderful reputation.  It is thought to be the drink of old ladies at Sunday brunches.  What a tragedy this is.  Most of us know only of the imitators, the impostors of the most versatile of liqueurs.  If you are lucky enough to take a trip to France and happen to wander into the Dijon region (yes that Dijon) you will encounter the re