YaDa Chef provides personal chef and event catering services throughout south Florida from the Palm Beaches to the Keys. Although we are based in south Florida we go where ever our clients take us throughout the United States as well as the world. Contact us by email: firstname.lastname@example.org, or by phone: +1 954-367-YADA (9232).
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Personal Chef Services
Personal Chef Services...
How Does It Work?
To begin the process we investigate how you are currently eating and how you would like to eat in the future. We discover your food preferences and aversions, allergies and/or special diets through a detailed food questionnaire.
Roughly a week before each cook day, YaDa Chef creates a customized menu. Upon your approval, we prepare lists and organize recipes.
On the cook day, we shop for the freshest ingredients, come to your home/location and cook all day. Before leaving, we clean the kitchen so that you find it as you left it with the exception that you have a fridge full of food and lovely aromas!
And it begins again
We then plan the next service based upon your comments as we work to refine and hone in on menus that make you the happiest. We do not repeat any menu items for at least six months, unless you specifically request them.
Bi-weekly, Tri-weekly, Monthly Meal Plans
Dinner Parties & Buffets
personal chefs and event catering
Miami + Miami Beach + Fort Lauderdale + Palm Beach
Corn, also known as maize or our good old ( Bhutta/Makkai/Challi ) in Hindi, ‘ Mokka Jonnalu ‘ in Telugu, ‘ Makkacholam ‘ in Tamil, ‘ Cholam ‘ in Malayalam, ‘ Musukina Jol a’ in Kannada, ‘ Makkai ‘ in Gujarati, ‘ Makai ‘ in Marathi and Punjabi and ‘ Butta ‘ in Bengali. Corn is a large grain plant which is said to have originated in Mexico and Central America. Though viewed as a vegetable, it is actually a food grain. The leafy stalk of the plant produces ears, which contain the grains known as kernels. For every kernel on the cob, there is a strand of silk. The white and yellow kernels are most popular, but today, corn is available in red, brown, blue and purple also. The white and yellow hybrids are known as butter and sugar corn which contain both kinds of kernels. This cereal is known for its pleasant taste and its versatility. Baby corn is available in cans or jars in the supermarkets and is used in Asian cooking. This grain is generally available in summer and can be
COOK TIME: 5 minutes PREP TIME: 15 minutes SERVINGS: 6 The combination of orange and oregano makes this skirt steak very summery and bright, and the mango adds a sweet juiciness. Technique tip: Marinating the steaks for several hours or overnight will give them a more robust flavor. Swap option: If you don't have mangos, use papaya. Ingredients 1 lime, juiced and finely zested 1/4 cup fresh orange juice (from 1 large orange) 3 tablespoons olive oil 3 large cloves garlic 2 tablespoons fresh oregano leaves, packed 2 teaspoons ground cumin 2 teaspoons kosher salt 1/2 teaspoon finely grated orange zest 1/2 teaspoon freshly ground black pepper 2 skirt steaks (about 1¼ pounds each) 2 ripe mangoes, sliced Lime wedges, for serving Preparation 1. In a blender, combine lime zest and juice, orange juice, olive oil, garlic, oregano, cumin, salt, orange zest and pepper; blend until smooth. 2. Reserve 2 tablespoons of the marinade for the
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
Ingredients: Shortcake 3 tablespoons coconut oil, melted and slightly cooled, plus more for the pan ½ cup almond milk ½ teaspoon apple cider vinegar ¾ cup gluten-free all-purpose flour ¼ cup granulated sugar ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon pure vanilla extract Strawberry-Chia Jam 2 cups fresh strawberries, hulled 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1 tablespoon chia seeds Cashew Whipped Cream 1 cup raw cashews, soaked for 4 hours and drained ¼ cup granulated sugar ¼ teaspoon sea salt ½ cup coconut oil, melted Assembly ½ cup almond milk 2 tablespoons pure maple syrup Pinch of sea salt 1 cup cashew whipped cream Chopped fresh strawberries Directions: 1. Make the shortcake: Preheat the oven to 325°F. Lightly grease 4 cups of a muffin pan with coconut oil or cooking spray. 2. In a small bowl, combine the almond milk and apple cider vinegar and set aside for a few minutes. 3. In a large bowl, add the flour, sugar, baking powder and ba
Ingredients: Magic Peppers 2 pounds bell peppers Kosher salt and freshly ground black pepper 2 tablespoons extra virgin olive oil Salad About ½ small loaf crusty bread (such as sourdough), cut into ¾-inch cubes Extra virgin olive oil Kosher salt and freshly ground black pepper 1 to 2 cups diced magic peppers 1 cup halved cherry tomatoes 6 ounces fresh mozzarella, diced (about 1 cup) 1 tablespoon capers ¼ cup pine nuts, toasted Roughly chopped basil or cilantro (or any fresh herb you have on hand) 1 tablespoon vinegar (such as white balsamic, balsamic or red wine) Directions: 1. Make the magic peppers: Preheat the oven to 450°F. Cut each pepper in half through the core, and remove the seeds and stems. Cut each half into three or four pieces, then place the strips in a large bowl; season with salt and pepper to taste. Drizzle with the olive oil and toss to coat. 2. Arrange the peppers slices, cut side up, on a baking sheet. Roast until the peppers are tender and slightly browned on the
For those who think they do not have the patience to make their own white bread, think aga in. A little bored this morning, we have come up with a white bread recipe which takes about an hour from start to finish - including the mixing of the ingredients. Ingredients: 5 1/2 - 6 1/2 cups flour - we used all-purpose 2 tablespoons active dry yeast 2 tablespoons sugar 1/4 cup oil - we used grape seed oil 2 1/4 warm tap water oil for spritzing Method: In a large mixing bowl (of a food mixer), place 2 cups flour, yeast, sugar and oil. Add hot water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sid
Serves 6-8 2 pounds lean stewing beef 3 tablespoons oil 2 tablespoons flour salt to taste black pepper to taste 1 pinch cayenne 2 large onions (coarsely chopped) Optional: 1 large clove garlic (crushed) 2 tablespoons tomato puree (dissolved in 4 tablespoons water) 1 1/4 cups Guinness stout beer 2 cups carrots (cut into chunks) 1 sprig thyme Trim the beef of any fat or gristle, cut into cubes of 2 inches and toss them in a bowl with 1 tablespoon oil. Season the flour with salt, freshly ground pepper and a pinch or two of cayenne. Toss the meat in the mixture. Heat the remaining oil in a wide frying pan over high heat. Brown the meat on all sides. Add the onions, crushed garlic and tomato puree to the pan, cover and cook gently for about 5 minutes. Transfer the contents of the pan to a casserole and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices in the pan. Pour onto the meat with the remaining Guinness; add the carrot
She loves to make soup--especially cream of yesterday. - Milton Berle Today is homemade day. Split Pea Soup Recipe Ingredients 1 cup chopped yellow onions 2 cloves garlic, minced 1/8 cup good olive oil 1/2 teaspoon dried oregano 1 - 1/2 teaspoons Sea Salt 1 teaspoon freshly ground black pepper 2 cups medium-diced carrots (3 to 4 carrots) 1 cup medium-diced red boiling potatoes, unpeeled (3 small) 1 pound dried split green peas 8 cups chicken stock or water Directions In a 4-quart stockpot on medium heat, saute the onions and garlic with the olive oil, oregano, salt, and pepper until the onions are translucent, 10 to 15 minutes. Add the carrots, potatoes, 1/2 pound of split peas, and chicken stock. Bring to a boil, then simmer uncovered for 40 minutes. Skim off the foam while cooking. Add the remaining split peas and continue to simmer for another 40 minutes, or until all the peas are soft. Stir frequently to keep the solids from burning on the bottom. Taste for salt
Serves 4 1 box tabouleh cooked according to directions or (1 cup bulgur 1 1/2 cups broth or water) juice from 1 lemon, 2-3 T ¼ cup/60ml extra virgin olive oil 1 clove garlic, minced 3 scallions, finely chopped 1 handful parsley, minced 10-12 fresh mint leaves, minced 1 large tomato, coarsely chopped 1 cucumber, peeled, and diced 2-3 ounces/60-85g crumbled feta 1 handful kalamata olives, pitted and halved. salt and pepper to taste Make tabouleh and fluff with fork. Whisk the lemon juice and olive oil together. Add the garlic, scallions, parsley, mint, tomato, cucumber feta and olives to the tabouleh. Mix to combine. Drizzle with the lemon vinaigrette, and toss. Serve immediately or let sit in the refrigerator for 30 minutes for flavours to combine. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach email@example.com | 954-367-YADA (9232) www.yadachef.com
With Fig season almost upon us, this is a delicious pie is the perfect answer. What you’ll need: 5 cups fresh figs (preferably Mission figs), s tem cut off and cut into round medallions 1 tablespoon cornstarch 7 tablespoons sugar, granulated - juice of ½ lemon 12 tablespoons unsalted butter 1 teaspoon pumpkin pie or apple pie spice - additional butter to grease pie dish, preferably glass - uncooked pie crust This is what you’ll do: Grease pie dish with butter generously. Place and mold your pie crust into dish. Set aside. Select ripe figs, cut into medallions. Place cut figs into pie dish. In a small bowl, combine cornstarch, sugar, and spice, mix well. Sprinkle evenly over figs. Add lemon, simply squeeze your half lemon over the figs trying to disperse the juice as evenly as possible. Dot the top of the pie with your butter. Bake in a preheated 425 oven for 35-45 minutes until the pie juices are bubbling and the pie crust is dark brown.