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Showing posts with the label south florida

Dinner Party for Two Special!

For a limited time, we are offering a superb discounted dinner for two, which includes your own chef to prepare and serve a starter salad, main course, and dessert.  You choose from a special menu created specifically for this great deal. Then... One of our Personal Chefs will travel to you, prepare and serve your special meal, clean up and leave for you to enjoy the rest of your time together. This special makes a great gift!  When payment is received we will create a specific voucher for you to give and to be redeemed at a later date for no additional fee. The price including the foods AND the chef for this limited time special is $299.99.  Just choose your selections from our crafted menu and we are set to go! BUT HURRY, THIS SALE WILL END SOON! For more information, pricing, availability and restrictions, email us at: info@yadachef.com ; Or call us at: 954-367-YADA (9232).  

The Healthiest Dessert Around

With the beach season quickly approaching, could this HEALTHY dessert be ice cream?  Frozen yogurt? NO, NO, NO! You guessed it, it is a blended banana! That's right. Eat a heaping bowl of frozen, blended banana. It tastes like the freshest, creamiest ice cream you have ever had in your life. This is a great idea for those overripe bananas which many will not eat.  Or, there are times your local grocery store will have a sale on over ripe bananas at a fraction of the cost of the just ripe ones. So, the how-to. Slice up a bunch of bananas. Place them in the freezer. When they are frozen and you have a need for a sweet frozen treat.  Pull them out. Let them sit a few minutes. Blend/Food Process/Puree.  Need a little protein too?  Add a little bit of peanut butter when blending or mix in when the banana mixture is in the bowl. Add some fresh (or frozen) fruit.  Be creative and make this healthy dessert your own! NOW EAT! personal chefs and event

Underground Dinner Parties/Chef Dinners

Traveling Dinner Parties  or  Supper Club  or  Dinner Club or Sup'clubs or Popups  also known as  Underground Dinner Parties , whatever you choose to call it, the concept of a chef dinner is actually very simple. A dinner party is put in place at people's homes, private venues, or places of business. Those invited are charged a fee to attend to cover the cost of the chef, servers, food, china/rentals and other incidentals.  In our case, the balance of the monies taken in go to the chosen charity or non-profit specified by the host or venue. In many cases, the servers can be volunteers, the china/rentals can either be high-end disposables or the guests bring their own plates and cutlery. Doing this helps with your bottom line and allows more funds for your charity or non-profit. Often, if wine is needed, this could be donated by a winery - with the chef customizing the menu to be paired with the wines of each course.  The same can be of spirits. These dinner part

Robin’s Nest Cookies Recipe

This is a fun project to do today with the kiddos as we are sure they are getting excited about Peter Cotton Tail hopping down the bunny trail… And after a couple of these cookies so will they! 1 cup/8 ounces/225g butter, softened 1/2 cup/110g firmly packed brown sugar 2 eggs, separated 1 1/2 teaspoons/7ml vanilla extract 2 1/4 cups/281g all-purpose flour 1 1/2 cups/174g walnuts, finely chopped 2 tablespoons/30g butter, softened 3 tablespoons/45ml light corn syrup 2 drops blue food coloring 1 drop green food coloring 1 teaspoon/5ml almond extract 2 cups/260g confectioners' sugar Preheat oven to 350F/175C/Gas4 In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the egg yolks then stir in the vanilla. Stir in the flour and mix well. Beat egg whites until foamy. Spread walnuts on a plate or waxed paper. Roll 1 teaspoon of dough into a ball; roll in egg whites then in walnuts. Place 2 inches/5cm apart on a cookie sheet. Make a depres

Roasted Summer Vegetable Pasta Recipe

Made with penne or rigatoni, this recipe becomes a great picnic pasta salad to serve at room temperature. For extra-hearty appetites, add halved bocconcini (small balls of fresh mozzarella), crumbled Feta, or goat cheese. INGREDIENTS 3/4 pound/340g spaghetti  1 medium eggplant, cut into 3/4-inch/1.9cm pieces 1 medium onion, cut into 1-inch/2.5cm pieces 1 yellow bell pepper, cut into 1-inch/2.5cm pieces 8 cloves garlic 1/2 cup/120ml olive oil kosher salt and black pepper 1 pound/450g cherry tomatoes, halved or quartered if large 1/4 cup/60ml fresh oregano leaves grated Parmesan, for serving DIRECTIONS Heat oven to 450° F. Cook the pasta according to the package directions. Reserve ½ cup of the cooking water; drain the pasta and return it to the pot. Meanwhile, on 2 rimmed baking sheets, toss the eggplant, onion, bell pepper, and garlic with the oil, 1 teaspoon salt, and ½ teaspoon black pepper. Roast, rotating the sheets halfway through, until the veget

Simple YaDa Coffee Cake Recipe

Retooling and reworking recipes often takes a toll on anyone.  There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it. With that, we have been working on a simple coffee cake.  It is still in the work-through stages but is pretty good though a little plain to look at.   Making it look pretty is important and our pictures of our testing last night do not do the cake justice.   For the recipe, we opted to used decaffeinated instant coffee.  Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do. Here is the recipe we have come up with: What you will need: 1 1/4 cups/156g all purpose flour   1/2 teaspoon/2ml baking powder   pintch of salt   3   large (or extra large if you have them on hand) eggs   1/4 cup (1 1/2 sticks)/58g unsalted sweet butter (softened and at room

Cherries Jubilee

Today is Cherry Dessert Day. In celebration we are going classic with Cherries Jubilee. Cherries jubilee is a dessert dish made with cherries and liqueur (typi cally Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream. The recipe is generally credited to Auguste Escoffier, who prepared the dish for one of   Queen Victoria's Jubilee celebrations, widely thought to be the Diamond Jubilee in 1897 Wash and pit four handfuls (about one pound/450g pitted) the cherries. Put the cherries and 1/2 cup/96g sugar in a large skillet. Peel 2 strips of zest from the lemon in wide strips with a peeler and add to the cherries. Squeeze the juice of half the lemon over the top. Stir to combine evenly. Cover and cook the cherries over medium-low heat until the sugar dissolves, about 4 minutes. Uncover and cook over medium-high until cherries get juicy, about 5 minutes more. To f lambé  the rum: If cooking over a gas flame, pull the pan off

Ketchup Recipe, Healthy and Homemade

A natural and simple homemade ketchup recipe that kids love. Ketchup is one of the most kid-friendly foods out there, and some kids will eat anything with ketchup on it.  Whip up a batch of ketchup in your kitchen and avoid harmful ingredients.   Serves: 8+ Ingredients 18oz/510g organic tomato paste  ½ cup/125ml apple cider vinegar 1 teaspoon/4ml garlic powder  1 tablespoon/15ml onion powder 2 tablespoons/30ml raw honey  2 tablespoons/30ml molasses 1 teaspoon/5ml Sea Salt 1 teaspoon/5ml dried mustard powder A pinch of each of the following (to taste): Cinnamon, cloves, all-spice, cayenne 1 cup/250ml of water Optional: 1 teaspoon/5ml powdered chia seeds (powder in food processor or blender) for thickness Instructions Put the ingredients in a blender or food processor and blend well. Put in fridge to let flavors meld overnight or at least two hours personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.y

Get Your Vitamin C with Kiwis

Need a Vitamin C boost? Here's a fruity tip: Eating one Kiwi fruit gives you approx. 112 percent of the daily recommended amount of Vitamin C! Here are the benefits of this super fruit: Phytonutrients: Kiwis have phytonutrients, which repair DNA, act as the body’s protection against some cancers, and function as antioxidants. Vitamin C: One serving of kiwi gives the body a boost of Vitamin C, which helps heal wounds, increase iron absorption, and boost the immune system. Fiber: Kiwi is a good source of fiber which has a role in the prevention of constipation and some cancers. Folic Acid: Kiwi provides 10% of the RDA (Recommended Daily Allowance) for folic acid, which is important for expectant mothers and works to produce red blood cells. Vitamin E: Kiwi provides 10% RDA for Vitamin E and decreases the risk of heart disease. Who's having some of this superfruit today?

’Tis The Season To Barbecue

Hamburgers, hotdogs, and sausages are the most common. They are served with the ubiquitous “macaroni or potato salad”, and sometimes baked beans. There are so many options for the grill from chicken on the bone to steaks. Living next to the water we in South Florida do a lot of seafood also.  How do vary your menu? When choosing a fish for the grill you want to pick a firm fleshed fish like tuna, mahi mahi, whole snapper (fillets tend to fall apart) or swordfish. Vegetables are transformed to a new level on the grill. Even your dessert can be grilled. The fruit’s natural sugars caramelise to enhance the flavours. Below you will find an entire meal from entree to dessert.  We have chosen tuna (blackfin) as it is one that prefers our warm coastal waters, but can be replaced with cobia or mahi or one of the other above mentioned fish. The crowning glory are the glazed bananas. Substitute turkey or vegan versions of the bacon if that is your liking. Citrus Marinat

Pâté the Perfect Picnic Plate - Article & Recipe

The following article and recipe was written and created by our own Chef Joseph based on a traditional French Pâté. When it comes to warm weather eating, many of us turn to room temperature dishes, chilled dishes or salads.  In most cultures where warm weather dominates you will find just the opposite in both temperature and spiciness or a combination of both.  Personally I believe the perfect warm weather meal is the latter.  A nice cool starter followed by a something hot and spicy finished with something cool.  Why the spicy or hot?  Easy...it makes you sweat. Sweat cools you off.  It is a no brainer.  Sometimes, though, a lighter meal seems right and a pâté is not only elegant, but perfect to be served by itself or with a salad or simple pickled vegetables, cheese and some fruit.  Wrap it all up in a pastry crust ( Pâté en Croûte ) and you elevate it to a whole other level. What is pâté? Many think it is a pureed glob of liver.  Actually it is nothing more than a fancy