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
What comes to mind when you think of Tibetan cuisine? It probably depends on which part of the world you live in. If you’re in North America, it may be the famous Tibetan butter tea, or bhocha, as it is known to Tibetans, which inspired the once-viral bulletproof coffee trend. But if you live in the Himalayan region of India, Bhutan, or Nepal, home to some of the largest Tibetan exile settlements of the past seven decades, you will likely know of momo, Tibetan dumplings that have become widely adopted in these Himalayan countries. Tingmomo is another Tibetan treat you should know. A steamed bun with a soft, fluffy texture, its name, some say, is a contraction of tingba, the Tibetan word for “cloud,” and momo, the Tibetan word for “dumpling.” The buns, called tingmo for short, are typically paired with phing sha, a savory stir-fry of glass noodles with mokru (wood ear mushrooms) and chunks of meat; or with shapta, thinly sliced meat stir-fried with velvety gravy that you sop up with p
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
Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a
Ingredients CAKE 170g semisweet or bittersweet chocolate chips 113g unsalted butter 149g granulated sugar 1/4 teaspoon salt 1 to 2 teaspoons espresso powder, optional 1 teaspoon vanilla extract, optional 3 large eggs 43g unsweetened cocoa powder, Dutch-process preferred GLAZE 170g semisweet or bittersweet chocolate chips 113g heavy cream Instructions Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. See "tips," below. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; u
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada Ingredients 1 medium zucchini 1 medium cucumber 1 medium carrot 3 medium oranges 3 cups fresh baby spinach 4 green onions, finely chopped 1/2 cup chopped walnuts 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup golden raisins, optional Vinaigrette 1/4 cup olive oil 4 teaspoons white wine vinegar 1 tablespoon finely chopped green onion 2 teaspoons honey 1/4 teaspoon salt 1/4 teaspoon pepper Directions 1. Using a vegetable peeler, shave zucchini, cucumber and carrot lengthwise into very thin strips. 2. Finely grate enough zest from oranges to measure 2 tablespoons. Cut 1 orange crosswise in half; squeeze juice from orange to measure 1/2 cup. Reserve zest and juice for vinaigrette. Cut a thin slice from the top and bottom of remaining oranges; stand oranges upright on a cutting board. With a knife, cut off peel and outer
These can be sweet or savoury, you decide. Keep these vegan by substituting ground flax for the egg. Savoury these are great with dips and sweet they are a gem with ice cream or sorbet. Makes 10 to 12 1 inch/2.5cm crackers 1 egg, beaten (substiitute 1 tablespoon/15ml ground flax with 3 tablespoons/15ml warm water) 1 3/4 cups/1.68g almond flour 1/4 teaspoon/1ml salt 1/2 teaspoon/2ml stevia (sub pepper, or ground herbs for savoury version) Preheat oven to 350F/175C/Gas 4 Mix the egg, salt and sweetener until well combined. Stir in the almond flour. Roll out on a surface that has been lightly dusted to 1/8 inch/3mm thick. Cut into i inch/2.5cm squares. Place on a parchment lined baking sheet for 12-15 minutes or until golden brown and crispy. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach email@example.com | 954-367-YADA (9232) www.yadachef.com
INGREDIENTS 2 cups graham cracker crumbs (can use Oreo cookie crumbs) 1/2 cup butter, melted 8 ounces cream cheese, at room temperature 1/2 teaspoon vanilla 1/4 cup granulated sugar 2 Tablespoons + 3 1/2 cups cold milk, divided 16 ounces Cool Whip topping, divided 1 (23-ounce) container of frozen sliced strawberries, thawed and drained well 1 (20-ounce) can crushed pineapple, drained well 2 (3.4 ounce) boxes of banana cream pudding instant pudding Chocolate syrup Maraschino cherries (optional, but encouraged!) Nuts (optional) PREPARATION Grease a 9×13-inch baking dish; set aside. In a medium bowl, combine the graham cracker or Oreo crumbs and melted butter. Stir the mixture until it’s evenly moist. Then, dump the crumbs into your baking dish and press them into an even layer. Then, place the baking dish into your refrigerator until you've prepared your next layer. In another medium bowl, combine the cream cheese, sugar, 2 T of milk, and vanilla with a hand mixer on a medium speed
Creamy Coconut Custard Layered over a Shortbread Cookie Crumb Crust, Topped with Coconut Whipped Cream and Crunchy Bits of Toasted Coconut. Don't be afraid to indulge in this Coconut Cream Pie Recipe- it's Gluten and Dairy Free! INGREDIENTS For the Coconut Custard: 1½ cups/375ml coconut milk 6 egg yolks ½ cup/97g granulated sugar ¼ cup/38g cornstarch ½ teaspoon/2ml kosher salt 1 cup/76g sweetened shredded coconut ½ teaspoon/2ml coconut extract For the Garnish: ⅓ cup/35ml sweetened shredded coconut For the Coconut Whipped Cream 1 12-ounce/340g can coconut milk, refrigerated 2½ teaspoons/12ml honey For the Crust: ⅔ cup/158ml finely gluten-free shortbread cookie crumbs (ground in a food processor or mini-chopper) INSTRUCTIONS To Make the Coconut Custard: Pour the coconut milk into a small pot and place over medium heat until small bubbles form around the edges. In a medium mixing bowl, whisk the egg yolks with the sugar, cornstarch, and salt.
by Rochelle Ramos When we fire up our barbecues seeking that aromatic smoky and charred flavor, most people don’t consider one of the most sustainable and healthy fish for a grilling candidate; the sardine! A summer favorite, sardines are found all over Europe but have been expanding their delicious reach around the US in recent years. One of the most loved ways to consume these little fish is to serve them hot off the grill with rustic bread. The thick slices of crusty bread are used not only as a utensil to transfer those little fish into hungry mouths, but also acts as vessels to capture all the rich juices as they seep into it. Traditionally grilled sardines are made simple with only a sprinkle of salt and a hot flame for seasoning, but this recipe is made even more enjoyable with garlic, cilantro, a squeeze or two of lemon juice, and a bite of spicy red piri piri peppers! Grilled Piri Piri Sardines on Crusty Bread Course Snack Cuisine Portugese
Cake doughnuts can be a healthy way to have an American breakfast favourite that is bak ed not fried. This is a spiced cake version without wheat or nuts using an All-Purpose GF commercially produced flour by King Arthur. Drizzle a bit of glaze if you like or spread with your favourite frosting. We say - “go naked”. 2 cups/244g King Arthur GF Flour 3/4 cup/144g granulated sugar 2 teaspoons/10ml baking powder 1 teaspoon xanthan gum (you can leave this out but the consistency will be drier) 1/2 teaspoon/2ml ground nutmeg 1/4 teaspoon/1ml cinnamon 1/4 teaspoon/1ml allspice 1 teaspoon/5ml salt 3/4 cup/185ml almond milk (sub dairy, soy or your preferred) 2 eggs beaten 2 teaspoons/10ml pure vanilla extract 3 tablespoons/45ml oil Pre-heat oven to 325F/162C/Gas 3 Lightly grease your doughnut pan. Whisk the flour, sugar, baking powder, xanthan gum, nutmeg, cinnamon, allspice and salt together in a mixing bowl. In a separate bowl whisk the milk, egg, vanilla and