YaDa Chef Private and Personal Chefs

Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large peices Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

Tapenade is French for capers. Tapenade is a dish from the Provençal region of France of finely chopped olives and capers. Frequently you will find anchovies, and poached flaked tuna. It is generally as a spread on bread, but is delicious on pasta or baked like this.  serves 4 4 boneless skinless chicken breasts Tapenade 1 1/2 cups/343ml/270g Kalamata or Gaeta olives, pitted 3 tablespoons/45ml capers, drained 2 garlic cloves, finely minced 1/4 cup/59ml/10g minced fresh parsley leaves 1/8 teaspoon/.5ml red pepper flakes 1/2 teaspoon/2ml salt 1/8 teaspoon/.5ml freshly ground black pepper 1/4 cup/60ml extra virgin olive oil In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.  Preheat oven to 375F/1

With Spring just a couple of weeks away we thought we would get a jump on the celebrations.  This is quick and easy hors d’oeuvres, a great starter or even a light lunch.  We used a classic pate brisee  recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times. 1 tablespoon/15ml olive oil 2 fresh garlic cloves, minced 1  medium shallot, minced 2 small tomatoes, peeled, seeded and diced 1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces 2 tablespoons/30ml capers 1 ½ tablespoons/22ml dry sherry Preheat a medium sized skillet  on medium heat until hot to the touch Add the olive oil, and heat for a 20-30 seconds Add the garlic, shallot, tomatoes, asparagus, and capers Cook for 3-4 minutes.  Add the sherry and cook for one minute Remove from heat and season with salt and pepper to taste Place mixture into precooked basil tartlet* and serve

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 serving platter and add r