YaDa Chef Private and Personal Chefs

Baking time will depend on the ripeness of your apples.  We say 50-60 minutes, but start checking after 30. We used a housemade olive oil and egg custard (mayonnaise) ice cream.  It is unbelievably rich and delicious. Vanilla, or caramel would work well too. Pears work great too 4 baking apples cored  4 star anise 4 tablespoons/60ml  honey 2 teaspoons/10ml cinnamon ½ teaspoon/2ml nutmeg (fresh works best) ½ teaspoon/2ml ground mace 4 tablespoons/60ml apple juice (unsweetened) Preheat oven to 350F/176C/Gas 4 Combine honey, cinnamon, nutmeg, mace, and apple juice in a small saucepan.  Simmer until honey has melted and everything is combined. Pour liquid into a 9 inch/23cm pie tin or baking pan. Place the apples in the baking dish.  Roll the apples in the liquid to coat.  Stud the apples with the star anise points.  Cover the baking dish with aluminum foil and place in the oven.  Bake until apples are tender (50 – 60 minutes).  Remove from oven

Serves 4 12 fresh jalapeno peppers 4 ounces/115g herbed goat cheese ¼ cup/60ml honey 1 cup/225ml cornmeal 1 teaspoon olive oil Preheat oven to 400F/204C/Gas Mark 6 Place peppers in a large pot of boiling salted water for 3-4 minutes. Remove peppers from water and let cool.  Cut tops off of jalapenos and remove ribs and seeds. Mash or gently whip the goat cheese to soften. Spoon cheese into the peppers. place the tops back on. Brush the peppers with honey then roll in cornmeal. Spritz with olive oil and place on a baking sheet. Bake in the preheated oven for 5-10 minutes or peppers are golden brown. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

In honor of today being National Cheesecake day... How about this super easy no bake cheese recipe. Things You'll Need: 4 ounces/113g cream cheese, softened 1 Tablespoon/15ml of milk 1 Tablespoon/15ml of sugar 4 ounces/113g cool whip non dairy whipped topping Instructions: 1. Take the softened cream cheese, milk, and sugar and mix together in a large bowl until smooth. 2. Stir in Cool Whip to the cream cheese mixture. 3. Place mixture into a ready made graham cracker crust. Chill in the fridge until set. Tips & Warnings If the amount is not enough to fill an average ready made graham cracker crust, you can double the recipe's ingredients. If the mixture does not taste sweet enough, you can add 1 teaspoon of vanilla extract for extra flavor. You can soften the cream cheese quickly by placing it in a small bowl and microwaving it for 1 minute. Once you place the mixture into the crust, wet a spatula and spread the top of the mixture smooth. The w

2 cups sodium free chicken bone broth 2 cups whole milk (or heavy cream) 3/4 teaspoon salt  1/2 teaspoon pepper 3/4 cup uncooked old-fashioned grits 1 cup shredded cheddar cheese 1/3 cup unsalted butter, cubed *optional* In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm. personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

Try this “margarita” potato salad at your next cookout. Serves 4 4 medium sized potatoes, cut into bite sized pieces 1 large celery rib, diced ½ cup/118ml red pepper, diced ¼ cup/59ml red onion, diced 2 tbsp/30ml tequila juice of 2 limes zest of one lime 2 tablespoons/30ml white vinegar ½ cup/125ml olive oil ½ teaspoon2ml sea salt ¼ teaspoon/1ml black pepper salt for boiling potatoes Place potatoes in a large saucepan.  Fill with water and swish around drain, rinse repeat to remove the excess starch.  Fill the pan at least 2 finger lengths with water above the rinsed potatoes. Place the potatoes over high heat.  Pour enough salt to make the water taste of the ocean. Bring the potatoes to a boil. Remove from heat and let sit covered for 8-10 minutes or a knife easily pierces the potato.  While potatoes are sitting. Combine all of the remaining ingredients in a bowl except the zest. Whisk to combine. When potatoes are tender drain well. P

Sous vide or literally cooking under is a technique that leaves the protein soft, and succulent.  You do need to sear it afterwards or as a client said, “everything is just bland looking”.   Serves 4 4 boneless, skinless chicken breasts 1/2 cup/120g soft goat cheese (chevre) 1 medium red pepper, roasted and  cut into julienne strips 2 handfuls  loosely packed arugula salt & pepper for seasoning 1 teaspoon/5ml olive oil 1 tablespoon butter Set your sous vide cooker to 155ºF/68ºC.  Pat dry your chicken breast and place between 1 long piece of cling film  folded over. Pound with a mallet until it is approximately 1cm thick, a little over 1/4 inch.  Season liberally on both sides with salt & pepper. Spread 2 tablespoons/30g of goat cheese on each piece.  Top each piece with 1/4 of the roasted red peppers. Top that with 1/4 of the arugula. Working from the narrower end if there is one, roll up like a burrito. Set aside on a plate and repeat the proc

You can use any white fish you want; cod, halibut, tilapia, or basa.  Sous vide is a wonderful way to slowly cook just about anything.   1 pound/450g cod 1 lime, zested and juiced 2 teaspoons/10ml ground cumin 1 teaspoon/5ml salt 1/2 teaspoon white pepper Garlic infused olive oil In a large pot add water up to indicated line on your sous vide stick.  Set the temperature to 56C/133F. Cut the cod into equal portions.  Season the fish with salt, pepper and cumin.  Lay the pieces of fish on sheets of cling film about two times the size of the fish. Slightly tuck the outside edges in and roll up the fish using the plastic wrap to help until you get a tight sausage shaped roll. Secure the ends by tying in a knot.  Place the fish in a plastic sealable bag. Immerse the bag in preheated water leaving about 1-2 inches/2.5-5cm above the water. You have now vacuum sealed the fish. Seal the bag. And set the timer for 45 minutes. Remove the fish when timer goes off.