YaDa Chef Private and Personal Chefs

We had tomatoes that we wanted to get rid of. First we were going to just make the traditional basil pesto, and add raw tomatoes to the dressed pasta. We were not in the mood to do a lot of chopping, and decided to just throw them in the food processor while making the pest. This was excellent with the grilled chicken and broccoli that we also tossed with penne pasta. You can eat this plain or add whatever vegetables and protein that strikes your fancy.  Let us know how you liked this.   Tomato/Basil Pesto Recipe 2 handfuls/2 cups/450ml fresh basil leaves 2 Roma/plum tomatoes cut into quarters (we did bother cutting ours) 2 cloves garlic ½ teaspoon/2ml salt ¼ teaspoon/1ml black pepper pinch crushed red pepper flakes 2 teaspoons/10ml lemon juice ½ cup/118ml Parmigiano Reggiano cheese 3-4 tablespoons/45-60ml/24-31g pine nuts (omit for anyone with nut allergies) ½ - ¾ cup/125-180ml olive oil Combine all ingredients except oil in food processor...

Ingredients: 1 pound/450 grams ground turkey or beef 3 tablespoons tomato paste 1 16-ounce/473-ml can diced tomatoes 1 teaspoon chili powder 1 teaspoon worcestershire sauce 1 tablespoon prepared mustard 1/2 teaspoon sugar *optional 1/4 teaspoon garlic salt (or regular salt with 3 smashed and diced fresh garlic) Directions: Cook the meat in a medium skillet.  Halfway through cooking add the tomato paste. Drain the fat from the cooked meat is you choose. Add remaining ingredients and stir well. Bring mixture to a boil then reduce to a simmer for a minimum of 10 minutes - the longer it simmers the better the result. Serve over your favorite crust bun or bread - preferably toasted. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com info@yadachef.com | 954-367-YADA (9232)

INGREDIENTS: 1/2 cup/120ml  Green Valley Organics yogurt 2 tablespoons dairy free mayonnaise 4 tablespoons ketchup 2 tablespoons sweet or dill pickles, finely diced 2 teaspoons dehydrated onions 1 teaspoon white vinegar 2 teaspoons Worcestershire sauce 2-3 dashes Tabasco sauce OR 1 Chipotle Chile pepper in adobo sauce (optional) DIRECTIONS: Add all ingredients to a small bowl and mix well. Refrigerate for at least an hour to allow the flavors to meld. Serve. Keeps refrigerated for 3 – 4 days (probably longer, but for us it’s long gone by then). personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com fort lauderdale catering 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...