YaDa Chef Private and Personal Chefs

This flavorful pasta salad is hearty and delicious. If you don't have chopped fresh dill, a few teaspoons of dried dill weed would work as well. It's easy to prepare and makes a good main dish or side dish for summer meals. This is a flavorful pasta salad, perfect for an everyday lunch with soup, or serve it as a side dish at your next cookout. Make this salad with cavatappi pasta, macaroni, rotini, or similar pasta shapes. What You'll Need  8 ounces/225g cavatappi, macaroni, or rotini pasta 1 can (6 to 7 ounces/170-198g) tuna, flaked and drained 3 tablespoons/45ml finely chopped red onion 2 cloves garlic, mashed and finely minced 1/4 cup/60ml finely chopped red bell pepper 3 tablespoons/60 chopped fresh dill 4 teaspoons lemon juice 3/4 to 1 cup/185-250ml mayonnaise 3 tablespoons/45ml sour cream 1/2 to 1 cup/125-250ml sliced grape tomatoes Salt and freshly ground black pepper, to taste How to Make It  Cook the pasta in boilin

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

  It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too. Mint you are saying to yourself, really? Pazzo cuoco unico! This is not dessert. This is pasta. Basil goes with pasta. Everyone knows that even those not brought up in a household with Italian heritage. The mint brings an unexpected freshness and "pop" to the dish. As usual I would not finish this with cheese as it is a fish dish. A drizzle of good olive oil and if anything dried breadcrumbs. As always this is quick, easy Good and Good for You! serves 4-6 1 pound/450g Penne Pasta (4) 5 ounce/145g tuna fillets 1/4 cup

Read ingredients on the peas. Many of these fiery snacks are made with wheat flour rather than corn starch. serves 4 4 fresh tuna fillets (sushi grade) 2 teaspoons/10ml sesame oil 1/8 teaspoon/.5ml ground clove 1/8 teaspoon/.5ml allspice 5 ounces/145g wasabi peas  ¼ cup/60ml coconut aminos 1 teaspoon/5ml minced ginger ¼ teaspoon/2ml oyster sauce 3 drops fish sauce Place wasabi peas in a plastic bag and crush with a rolling pin. Pour peas on a platter. Brush tuna with 1 teaspoon/5ml sesame oil. Sprinkle tuna with cloves and allspice rubbing to spread evenly. Press tuna in the crushed peas on one side only. Heat large skillet over medium high heat. Drizzle in remaining oil. Place tuna in pan and cook for 1-2 minutes per side. Combine aminos, ginger, oyster and fish sauce to serve on the side for dipping. Serve with sauteed mustard greens.

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