YaDa Chef Private and Personal Chefs

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

Do you have fond memories of those favorite cookies that no will make anymore? You probably not only miss them, you also miss the tradition. How about a Family Cookie Party!!!!! You provide two to three recipes (depending on how complex). — Go to the attic and pull out those old family recipes!  We will plan, shop and do ALL the prep aration for your family (or just kids) baking party. The party usually takes less than an hour (kids baking is sometimes closer to two hours). YaDa Chef provides the ingredients and you provide the equipment (we bring oven thermometers to ensure your cookies are baked properly). There will be enough cookies for the party and some to store in the freezer. *** Disclaimer. Often grandma, grandpa, aunt, uncle, mom, dad, will omit an ingredient in “their” recipe to ensure no one else can make it. Please be sure and have the best copy of the recipe available. *** The cost for Cookie Party is $175 with up to five family members. Avail

24 ounces/ 750ml tomato juice 2 envelopes unflavored powdered gelatin (1 1/2 tablespoons 22ml) 1/2 tablespoon/7ml dark brown sugar 1/2 tablespoon/7ml kosher salt 1/2 tablespoon/7ml pickling spices, ground 1/2 teaspoon/2ml hot sauce 1/2 teaspoon/2ml finely grated lemon zest 1 1/2 tablespoons/7ml fresh lemon juice Vegetable oil, for brushing 1/2 small onion, minced 1/2 small green bell pepper, finely chopped a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour. Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set. Unm

More upcoming cooking coordinated through Stable Paths . If you've not heard of them before, this is what they do:    "What We Do Quite simply, we give parents and children the tools they need to positively re-connect with one another in a tranquil and private yet beautiful setting. By engaging in experiential activities such as horse exercises, swimming with Dolphins, recreational sports and games, and cooking meals together, families create new memories and re-establish existing bonds and attachments. Our goal is to assist families in working diligently to overcome the objections, obstacles, and fear to restoring their previous, loving relationships. In doing so, families develop deeper compassion and the communication skills necessary to facilitate the discovery of a common ground to therapeutically reunify and discover joy again after they have experienced devastating separation. Who We Serve Families alienated or distanced from each other by the challenges p

This summer, I once again have the opportunity to be guest chef in a series of different venues in Cannes, France.  Cave 24 is one of them!  When next you are in the South of France, be sure and check them out. - Chef Joseph Yacino

A healthier and even tastier version of a classic gravy and be made for Beef, Chicken, Pork, and even Turkey.  There is no need to add any extra fat.  Instead of slathering your chicken or turkey with butter lightly brush with a little oil and prepare as usual. Same goes with the beef or pork. Cut up a couple of carrots, celery stalks and slice an onion.   Rest your poultry or meat on top and roast.   When the meat is done remove from the roasting pan and transfer to a cutting board.  Loosely cover with some aluminum foil.   While the meat is resting push the vegetables through a food mill/mouley or strainer.  Separate the excess fat from the cooking liquids.  Add the liquids and vegetables to a blender and whiz away. private chefs and event catering Palm Beach + West Palm Beach + Boca Raton + Miami Beach + Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com south florida catering and personal chefs

No need to salt the eggplant slices. This is done when the eggplants are old to remove liquid and some of the bitterness. The original eggplants where small oval shaped and cream or white coloured,like an egg, hence the name. Later they were bred to be the purple colour and this is why many call them “aubergine” Serves 4 2 large eggs 1 large eggplant, sliced into ½ inch/1.27cm rounds 1 cup/225ml half corn meal and half crisped rice crumbs 1 teaspoon/5ml salt 1/2 teaspoon/2ml ground black pepper 1/2 teaspoon/2ml garlic powder 1 tablespoon/15ml dried Italian Seasoning 1 tablespoon/15ml olive oil Sauce: 1 tablespoons/15ml olive oil 1 clove garlic, minced 2 cups/450ml tomatoes, diced ½ teaspoon/2ml salt ½ teaspoon/2ml black pepper pinch of red pepper flakes 2 tablespoons/30ml fresh oregano or 2 teaspoon dried ½ tablespoon/7ml fresh rosemary, minced or 1 teaspoon/5ml dried ½ cup/118ml/90g vegan parmesan cheese 4 ounce/114g vegan mozzarella chees

  The first time I encountered quinoa I was living with my cousin in Manhattan on the lower east side. She was not the most handy person in the kitchen. When I walked in she yelled from her bedroom that the air-popper may be broken as she tried to “pop” the little seeds like you would pop corn and they got sucked into the air vents. This turned out well and since my day consisted of nothing but "creating at a desk"....I had time to sit down and eat. I added fresh tomato and left out the broccoli. Serves 4 2 ½ cups/625ml water or vegetable broth 2 cups/450ml quinoa 2 cups/450ml broccoli  ¼ cup/59ml red bell pepper ¼ cup/59ml yellow bell pepper ¼ cup/60ml canola oil 2 tablespoons/30ml fresh lime juice ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper Bring water or broth to a boil (if using water add salt). Add quinoa, lower heat, cover and simmer until all of the liquid is absorbed (15-20 minutes). Add broccoli to quinoa the last 5 minutes and allow to steam on top to

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

On July 4, 1776, the thirteen colonies claimed their independence from England, an event which eventually led to the formation of the United States. Each year on July 4th, also known as Independence Day, Americans celebrate this historic event. Conflict between the colonies and England was already a year old when the colonies convened a Continental Congress in Philadelphia in the summer of 1776. In a June 7 session in the Pennsylvania State House (later Independence Hall), Richard Henry Lee of Virginia presented a resolution with the famous words: "Resolved: That these United Colonies are, and of right ought to be, free and independent States, that they are absolved from all allegiance to the British Crown, and that all political connection between them and the State of Great Britain is, and ought to be, totally dissolved." Lee's words were the impetus for the drafting of a formal Declaration of Independence, although the resolution was not followed up on imm