YaDa Chef Private and Personal Chefs

Here is a different type of pizza.  A gluten free styled pizza if you will... Interesting, different, and a crowd pleaser.  Who wouldn't like the equivalent of a potato chip pizza?  Try it and amaze the kid in everyone. Potato Crust Pizza Recipe Makes (1) 16 inch 41 centimeter thin crust pizza 2-2 ½ lb/900-1215g potatoes, slice thin on the mandolin into rounds* corn or potato starch for dusting the rounds 1 tsp/5ml YaDa Chef’s Maya Natural Sea Salt 1 tsp/5ml fresh ground black pepper ¼ cup/59ml Parmesan cheese (optional) 1 tbsp/15ml olive oil to drizzle over potatoes 2 cloves garlic, sliced thin Toppings of your choice… Pre-heat oven to 450F/232C/GasMark 8 After slicing the potatoes place in a large bowl cover with cold water, swish around, drain repeating 2 more times.  This is removing excess starch.  Dry potatoes well using either paper towels or a clean kitchen cloth. Dust lightly with corn or potato starch.  Lightly oil a 16 inch/41 centimeter

Roast Pheasant Most game is delicious on its own.  Nothing is added by smothering or drowning it in sauces or strong flavours.  Classics are classic for a reason.  Bacon, juniper berries, onion, leeks, cabbage and even sauerkraut seem to work best with most game. Roast Pheasant with Cabbage and Turkey Bacon Pheasant is still hunted with good results.  If you are not likely to head into the woods, process and “hang” one yourself, and most are not, find yourself a reputable butcher that keeps a variety of game in stock.  Free range birds are an excellent choice and much less work.  Be prepared game birds in the USA unlike in most countries is a bit expensive and therefore a treat, but we all deserve treats.  Pheasants have a surprising amount of meat.  A 4-5 pound/1.8-2.2kg bird will easily serve 4-6 people. Serves 4-6 1 onion cut into quarters 1 stalk celery cut into quarters 2 carrots sliced in half vertically and horizontally 1 4-5 pound/1.8-2.2kg pheasant 1 ta

The thought of Thanksgiving brings visions of a Norman Rockwell painting, with a table laden with all of the traditional foods. Over the past decade or so there have been those that did their best to change those traditions by not having turkey as the star.  I however am not one of those people.  In my world unless you are a vegan or vegetarian it is de rigueur to consume turkey. This does not however mean I am against “playing with the recipes”.  As a chef, this is what I love to do. Below is a fun way  to stick with the basics while making it a bit healthier, giving it a flair of elegance and keeping it gluten free. Supplies 12 - 15lb/5.54-6.8 kg  Fresh Turkey 3 carrots, cut in half lengthwise and widthwise making an elongated half circle  2 stalks celery, cut into 4 pieces each 1 large onion cut into 6 wedges turkey neck and giblets skewers kitchen twine large piece of foil to cover bird, oiled and dusted with flour, or cornstarch if going gluten free Rub Ze