Remoulade Sauce Recipe

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.

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Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed already. Remove any tough tissue. Cut it into roug

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave

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

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

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

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

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1

Black Garlic Lamb Chops with Red Wine Reduction

Marinade adapted for this recipe from RecipeZaar. You can choose either lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue. Serves 4 12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick 1 teaspoon/5ml sea salt 4-5 cloves black garlic 2 cups/500ml full body red wine (we used a cabernet) Marinade: 1/4 cup/60ml red wine vinegar 2 tablespoons/30ml chopped fresh rosemary 1tablespoon/15ml chopped fresh thyme 1 teaspoon/5ml minced fresh garlic 2 tablespoons/30ml olive oil fresh ground black pepper to taste Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops. Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold all of the chops,

Gluten Free No Bake Key Lime Pie Recipe

Key lime pie is a staple in southern Florida and especially in the Keys. When I first visited Key West I OD’d on everything key lime from fudge to cakes, shakes and more . Serves 4-6 2 cups/241g pecans (substitute any non-salted nut you prefer) 2-3 tablespoons/29-43g melted unsalted butter or nondairy equivalents 1-2 tablespoons brown sugar (more or less depending on your sweet tooth) 2- 8 ounce/225g package of softened cream cheese 1- 14 ounce/435ml/400g can sweetened condensed milk 1/2 cup/125ml key lime juice (substitute regular lime juice) 1 teaspoon/5ml vanilla zest of one lime juice of 1 lime or 1/2 tablespoon/7ml key lime juice 1 cup/250ml whipping cream, whipped Place the nuts in the food processor and run until the nuts are finely ground. With the blade running add the sugar then the melted butter or margarine. If making individual pies, divide the nut mixture evenly. Press into ramekins or custard cups. If using a 9 inch/23 x 4cm pie pla

5 Things You Probably Didn't Know About the History of Dessert

Dessert as we know it today has likely only existed since the seventeenth century, according to food historian Deborah Krohn and Yotam Ottolenghi . On a balmy summer evening at the Metropolitan Museum of Art, chef and writer Yotam Ottolenghi walked onto a stage dressed like a nobleman of the ancien régime, one who might have been angling to speak with Louis the XIV at Versailles . Instead, Ottolenghi was dressed to speak with food historian Deborah Krohn about Versailles, and the elaborate cakes , pastries, and sugar sculptures that enlivened the palace with the spirit of excess and indulgence that ultimately consumed it. The event, Feast of Versailles , offered a glimpse into the Met's Visitors of Versailles exhibit, as well as tastes of 17th-century-inspired desserts fashioned by some of the world's best pastry chefs, including Dominique Ansel, Dinara Kasko, Ghaya F. Oliveira, and Janice Wong. "Versailles brings out all those images we have about

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