YaDa Chef Private and Personal Chefs

3 1/4 - 3 3/4 pound/1.5-2kg chicken, cut into quarters 3 1/2 pounds/1.2kg of potatoes juice from 2-3 medium lemons 2 teaspoons of salt 1 heaping tablespoon of oregano 1/2 teaspoon of pepper 8 cloves of garlic, finely chopped 1/2 cup/120ml of olive oil 1 1/2 cups/360ml of water Preheat oven to 355°F (180°C). Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

Our Chef Joseph was interviewed and is mentioned in the below article. In case you missed it the first time, here it is again. Many anglophone expats have chosen to steer clear of grey, bustling Paris in favor of blue skies and Mediterranean views on the Cote d’Azur, France’s southern coast. Here’s how life on the French Riviera has changed them. By Katie Warren F. Scott Fitzgerald described the Riviera as a “playground” with a “fairy blue” sea, where the whole world goes to "to forget or rejoice, to hide its face or have its fling”. Famous for its resort cities such as Nice, Cannes, and Saint Tropez, which instantly bring to mind images of palm trees, beaches filled with topless sunbathers, and Leonardo DiCaprio on a yacht, it’s no wonder that foreigners are drawn to the leisurely lifestyle of the south of France. The Riviera has been frequented over the years, not only by Fitzgerald, but by writers and artists such as Pablo Picasso, Henri Matisse, and Aldous Hux

3 tablespoons/45g butter, or olive oil 3 tablespoons30g rice flour 3/4 cup/180ml chicken broth, or vegetable broth 1/2 cup/120ml milk, dairy or non-dairy/181/4 teaspoon dried thyme 1/4 teaspoon/1ml dried parsley salt and pepper, to taste Optional Ingredients to Make Custom Cream "of" Soup: 1/4 cup/40g cooked shredded chicken, or chopped 1/4 cup/25g diced celery 1/4 cup/25g chopped white mushrooms Directions Melt the butter in a saucepan over medium heat. If using, add the chicken, celery, or mushrooms and sauté until the vegetables are soft, or the chicken is warm. Add the rice flour and whisk until the flour just starts to brown. Add the broth and milk while whisking and bring to a boil. Boil until thickened. Use immediately in any recipe calling for canned condensed soup or store in the refrigerator for up to a week. http://flippindelicious.com/2015/03/gluten-free-cream-of-chicken-soup.html private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdal

There's nothing better than eating fresh out the water seafood! Our neighbor this past weekend offered us an extra Peacock Bass (or also known as a Butterfly Peacock). Below is a bit of information on this Florida nonnative species. If you are in south Florida, you REALLY need to try this delicious fish. It is very dense and exceptionally mild. The usual way to cook them are to saute with butter, garlic and lemon.  Here's a tip, descale your fish under running water. The helps reduce the flying scales. Another tip is to use a vegetable peeler if you do not have the proper tool. Note, we descaled our Peacock Bass but it was not needed as you filet them and then skin them. Their skin is exceptionally tough and discarded.  Butterfly Peacock:  Cichla ocellaris Appearance: Body shape similar to that of a largemouth bass; color highly variable, but generally golden with three black vertical bars that tend to fade and are possibly absent in older fish; black spot with

While growing up in Massachusetts, my family spent summers at our cottage. These cocktails for the adults were a regional variation on Long Island iced tea, and they always showed up at clambakes on the beach. —Ann Liebergen, Brookfield, Wisconsin Ingredients 2 tablespoons sugar 1 ounce vodka 1 ounce light rum 1 ounce gin 1 ounce Triple Sec 1 ounce lime juice 1 ounce tequila 1 to 1-1/2 cups ice cubes 2 ounces cranberry juice Lemon slice, optional Directions In a mixing glass or tumbler, combine the sugar, vodka, rum, gin, Triple Sec, lime juice and tequila; stir until sugar is dissolved. Place ice in a highball glass; pour in the sugar mixture. Top with cranberry juice. Garnish with lemon if desired.  private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

Serves 4 2 tbsp/30ml olive oil ½ yellow onion, diced 3 chiles, chopped (seeds can be removed for less hot filling) 1 tbsp/30ml paprika 1 tsp/5ml cumin 1 tbsp/15ml honey 1 C(8oz)/225g cooked chicken, shredded ½ C/118ml sliced green olives 2 hard boiled eggs, chopped 1 tbsp/15ml water salt and pepper to taste 2 rounds pie dough premade or follow recipe below Heat olive oil over medium heat. Add in onions, chilies, paprika, cumin and honey. Sauté for 10 minutes until onions become translucent. Add in chicken, olives, eggs, water and salt and pepper to taste. Remove from heat and allow to sit for 30 minutes before adding to empanada dough circles. Fill empanada dough with ¼ cup/59ml mixture for large empanadas. Makes filling for 16-20 small or 10 large empanadas. 3 cups/375g unbleached flour 1/4 teaspoon salt 1 1/2 sticks butter/170g, cut into pieces and very cold 1 whole egg 5 tablespoons ice cold water 1 egg yolk Preheat oven to 400F/

We often put our own spin on recipes.  That is what makes them our own. It is often said that recipes are like road maps.  You should use them the first few times then feel free to improvise and take a detour.  At least that is what we always tell our students. How ever, classics are classics for a reason.  You will find different versions of the Salade Nicoise even in Nice. Different families will have their on version and depending on availability of ingredients some may use one vegetable rather than another.  According to Jacques Médecin in his book Cuisine Niçoise there are certain rules that MUST be followed, one is you either use tinned oil packed tuna or anchovies, not both. I must admit that I have found chefs in Nice that do use both and the locals do not seem to mind. The second rule of thumb is no cooked vegetables are to be added. There go the green beans and potatoes so often include.  Boiled eggs are fine. In all honesty I use both in my Salade Saumonée de Nicoise,