YaDa Chef Personal Chefs and Event Catering

By  ELIOT KLEINBERG Palm Beach Post staff writer Monday is Memorial Day. We honor heroes, whether they died in glorious battle or in a sad accident. They are heroes, not because they died but because they knew they could die, and went anyway. But there’s a special sadness in people dying in near anonymity. The stories of the 14 had been small for two reasons. First, the government had directed America’s press to play down bad stories. It was hard enough to keep morale high in South Florida, where people could stand on the beach and watch black smoke from dozens of freighters sunk by U-Boats And, well, this crash wasn’t that big a deal. By the dozens, brave boys —and, yes, girls — were dying every day. But of course, it was a big deal. It is a big deal. The 14, whose deaths a reporter would stumble across seven decades later, were fathers and brothers and sons. Their faces beamed with hope and pride, in their neatly pressed dress uniforms, black and white studio portraits tinted with

Ingredients: 1⁄2 cup/115g butter 48 large marshmallows 1 tablespoon/15ml water 2 cups/360g butterscotch chips 1⁄2 cup/58g chopped nuts, optional   In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts, if using. Pour in 8 inch/20cm square pan. Cool. Cut in 1 inch/2.5cm squares. Wrap individually in waxed paper twisting ends. ** We omit the nuts. ** personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

This has all of the flavours with a lot less fuss. A client needed a quick and “elegant” casserole for a potluck dinner and loved the classic version of this. They were the “star” of the evening. Serves 6-8 4 cups/1 liter poached chicken, cut into 1/4 inch/6mm pieces 3 cups/675 turkey ham, cut into 1/4 inch/6mm pieces 1 1/4 cup/280g dairy free shredded Swiss or Provolone cheese 1 cup/225ml chopped onion 1/4 cup + 2 teaspoon/70ml butter substitute or olive oil 3 tablespoons/45ml potato or corn starch 2 cups/500ml rice, soy or almond milk 11/4 teaspoon/6ml dry dill 1/8 teaspoon/.5ml dry mustard 1/8 teaspoon/.5ml ground nutmeg 1/8 teaspoon/.5ml ground mace 1 cup/225ml crisped rice crumbs 1 teaspoon/5ml dried Italian Spices 1 teaspoon/5ml paprika 1 teaspoon/5ml chile powder Preheat oven to 350F/176C/GasMark4 In a large bowl, combine chicken, ham and 1 cup/225g of shredded cheese. In a saucepan, sauté onion in 1/4 cup/60ml of butter substitu

Did you know red peppers can lower your risk of developing from cervical cancer? Red peppers have high amounts of a nutrient called lycopene. Lycopene helps protect against developing prostate cancer, cervical cancer, and bladder cancer. So eat up, better  yet, grow your own! personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

You can modify this by totally leaving out the "milk" and make it into the most smooth and creamy ice "cream" you will ever experience. Store in an airtight container in the freezer. 2 cups/500ml alternative milk substitute (unsweetened), water or dairy milk 2 bananas, large, frozen, cut into pieces 1 1/2 cups/337g cherries, frozen 2 tablespoons/30mls honey, optional 1 tablespoon/15ml kirsch water, if making nice cream Place all ingredients in blender (food processor if making nice cream) and blend until smooth. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

This cod is loaded with flavour and not salt using a homemade blackened spice mix. The creole sauce add even more flavour and if you close your eyes you could be in a little restaurant somewhere in New Orleans. Cast iron pans work best for blackening. Serves 4 4 cod fillets 1 teaspoon/5ml canola oil 1 heaping tablespoon/30ml paprika 1 teaspoon/5ml salt 1 teaspoon/5ml garlic powder 1 teaspoon/5ml onion powder ½ teaspoon ground cayenne pepper (add less if you want it less spicy) 2 teaspoons/10ml black pepper ½ teaspoon/2ml dried thyme ½ teaspoon/2ml dried oregano Mix the salt, garlic powder, onion powder, cayenne, black pepper, thyme and oregano in a small bowl. Heat a large skillet over medium heat. Brush cod with half of the oil. Sprinkle with blackened seasoning to coat. Heat a heavy bottomed pan on medium high heat add remaining oil. Place fish skin side down, in hot skillet. Cook for about 2-3 minutes, until fillets move easily. Cook for ano

Serves 4-6 1 ½ pounds/675g pressed tofu sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté tofu in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over tofu, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.c

Tip for cutting thin pork strips:  place in the freezer for about 10 minutes before slicing. Serves 4-6 1 ½ pounds/675g boneless pork, sliced ½ inch/1.27cm strips 1 tablespoon/15ml vegetable oil 20 ounce/565g pineapple chunks in juice ¾ cup/185ml water ¼ cup/60ml vinegar 1 tablespoon/15ml gluten free soy sauce or Braggs Liquid Aminos ¼ cup/59ml/50g brown sugar ½ teaspoon/2ml salt 2 tablespoons/30ml potato starch 2 tablespoons/30ml water ½ cup/118ml sliced onion 1 green pepper, cut into thin strips 2 cups/450ml/322g cooked brown rice Sauté pork in oil over medium heat until browned, 2-4 minutes per side.  Drain pineapple, reserving juice. Combine juice, water, vinegar, Braggs, brown sugar and salt.  Pour over pork, cover and simmer for 5 minutes. Mix starch and water together. Add to pork mixture, whisking until combined and thick.  Add pineapple chunks, onion and pepper. Cover and simmer 10 more minutes. Serve over rice. personal