YaDa Chef Private and Personal Chefs

Ingredients: 1⁄2 cup butter 48 large marshmallows 1 tablespoon water 2 cups butterscotch chips 1⁄2 cup chopped nuts Directions: In a heavy saucepan, combine butter, water, and marshmallows. Cook and stir over low heat until smooth. Add chips, stir till melted. Remove from heat and stir in nuts. Pour in 8" square pan. Cool. Cut in 1" squares. Wrap individually in waxed paper twisting ends. ** We omit the nuts. ** personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach www.yadachef.com

Vegan, Gluten Free BBQ Sauce 1/2 cup/125ml ketchup 3 Tablespoons/45ml/41g Earth Balance 2 Tablespoons/30g fresh squeezed lemon juice 1 Tablespoon/15g chili powder 1 teaspoon/5ml salt 1 teaspoon/5ml s dry mustard 11 teaspoon/5ml paprika 1/2 teaspoon/2ml freshly ground black pepper 2 Tablespoons/30ml gluten free, vegan Worcestershire sauce 4 Tablespoons/60ml distilled vinegar 4 Tablespoons/60m water 3 Tablespoons/45ml brown sugar Combine all of the ingredients in a small sauce pan and heat over medium-low heat,stirring occasionally, for 20-25 minutes. Filling Vegan Gluten Free BBQ 2 cups/460g ground cauliflower florets from 1 small head of cauliflower 3/4 cup/72g almond meal/flour 3 Tablespoons/45ml golden flax seeds, ground 1/2 cup/140ml plus 1 Tbsp. water 1/3 cup vegan, g-free BBQ sauce from above, or your favorite sauce pinch of salt Preheat the oven to 450°F/230C/Gas 6 and line a baking sheets with parchment paper. Lightly rub olive oil on the parchment paper to prevent sticking

Posted in  Massachusetts   May 12, 2018   by  Sophia When you start craving quality ice cream, it’s unlikely you’d consider hitting up the corner gas station. However, this small town gas station in Douglas actually has some of the best ice cream in the state. Here’s why you should head straight to The Ice Cream Lady the next time your sweet tooth starts to act up. The Ice Cream Lady in Douglas is a classic New England ice cream shop. Except it’s located in a gas station convenience store. Google Maps This is small town ice cream at its best. The Ice Cream Lady has been serving up cones and cups to locals for years, but you’d never realize this shop was even there were it not for one very large clue out front… You’ll know you’ve found the right place once you spot this lovely lady by the side of the road. Facebook/The Ice Cream Lady Whether you find this towering ice cream sculpture creepy or cool, she’s a local landmark. She’s also a sign that delicious things are i

Our love of tuna, salmon, and shrimp has led to the country’s most delicious, most sustainable seafood being sent overseas. A worker harvests goeduck during low tide at Taylor Shellfish Farms in Shelton, Washington, on June 19. (Photo: Mary Grace McKernan) The Saltbox Seafood Joint had been on Jack Thigpen’s radar for a while. Two chalkboard menus listing the day’s catch flank the order window of the itty-bitty Durham, North Carolina, restaurant. Bluefish, mullet, mackerel, wild catfish, croaker, black drum—the offerings aren’t typical seafood-shack standards. But for Thigpen, an extension director for the North Carolina Sea Grant Program, where he works to connect fishermen with more lucrative local buyers, the chance to finally try spiny dogfish was one he wasn’t going to pass up. The spiny dogfish is actually a slim gray shark. Those caught off the shores of North Carolina are typically sent to Boston or New York for processing and then shipped to the U.K. to satisfy

COOK TIME: 5 minutes   PREP TIME: 15 minutes   SERVINGS: 6 The combination of orange and oregano makes this skirt steak very summery and bright, and the mango adds a sweet juiciness. Technique tip:  Marinating the steaks for several hours or overnight will give them a more robust flavor. Swap option:  If you don't have mangos, use papaya. Ingredients 1 lime, juiced and finely zested 1/4 cup/60ml fresh orange juice (from 1 large orange) 3 tablespoons/45ml olive oil 3 large cloves garlic 2 tablespoons/30ml fresh oregano leaves, packed 2 teaspoons/10ml ground cumin 2 teaspoons/10ml kosher salt 1/2 teaspoon/2ml finely grated orange zest 1/2 teaspoon/2ml freshly ground black pepper 2 skirt steaks (about 1¼ pounds/567g each) 2 ripe mangoes, sliced Lime wedges, for serving Preparation 1. In a blender, combine lime zest and juice, orange juice, olive oil, garlic, oregano, cumin, salt, orange zest and pepper; blend until smooth. 2. Reserve