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Citrus Marinated Tuna with Grilled Tomatoes and Onions Recipe

YaDa Chef Citrus Marinated Tuna Serves 4 4 5 ounce/145 g tuna fillets 2 cloves garlic, minced 1 lime zested and juiced (reserve 1/2 of the lime zest) 1 orange, zested and juiced (reserve 1/2 of the orange zest) 1/4 cup/60 ml olive oil 1/2 teaspoon/2 ml sea salt 1/2 teaspoon/2 ml ground black pepper 3 branches rosemary, leaves removed from stems and minced 4 plum/roma tomatoes, cut in half 2 red onions, cut in quarters Heat a grill to medium high heat. Combine the garlic, 1/2 the zest and juice of the lime and orange, olive oil, salt, pepper, and rosemary. Place the tuna, tomatoes and onions in a large container. Pour the marinade over the fish and vegetables. Let marinate while the grill is heating. Place the tomatoes and onion on the grill at least 5 minutes before the fish. Turning over once. Place the fish on the grill. Cook for 2 - 3 minutes on one side then turn over and cook another 2 - 3 minutes for medium rare. Remove the food from the grill, sprinkle with th

Pasta with Sausage & Kale Recipe

This hearty dish will warm you from the inside out. Sneak in good-for-you kale into this s avory pasta dish. Ingredients: 1 pound penne pasta (or any pasta you prefer) 1 pound spicy italian sausage, removed from casing 1/2 cup heavy cream 1 large bunch kale, trimmed and coarsely chopped 1/2 cup grated parmesan Directions: In large pot of boiling, salted water, cook pasta until al dente; drain. In large skillet, cook sausage over medium-low until browned, about 7 minutes. Add 1/2 cup water and cream; simmer until reduced by half, about 7 minutes. Add kale; toss until wilted. Remove from heat; toss with pasta. Sprinkle with parmesan. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232) fort lauderdale catering and personal chefs

Onion Soup Recipe

Ahhhh, Guinness! there was a time while traveling through the Emerald Island I would not even consider going into a pub unless a placard with the Guinness emble m/sign was prominently displayed. By that I do not mean some garish electrical thing but a wooden placard. After much experimentation a la JC, here is a take on the oh so French classic of Onion Soup. You will note it is not smothered in cheese as cheese is not the main ingredient. Serves 4-6 1 ½ pounds/675g yellow or Spanish onions 2 tablespoons/30ml butter 2 tablespoons/30ml canola oil 1 ½ teaspoon /6ml sea salt, divided ¼ teaspoon/1ml white sugar 3 tablespoons/45ml flour 2 quarts/2liters hot chicken stock ½ cup/125ml Guinness Stout ¼ teaspoon/1ml black pepper ¼ teaspoon/1ml dry thyme 5 dashes hot sauce 1 baguette cut into ¼ inch/6.35ml rounds olive oil to drizzle 1-2 cloves peeled garlic 4 ounces/115 bleu cheese Pre-heat oven to 350F/176C/Gas Mark 4 In a large heavy bottom sauce/stock pan over medium low heat,

Frozen Halloween Ghosts Recipe

Frozen Ghosts are a GREAT Halloween treat for the kids or the kid in you! Light and tasty, makes for a fun treat or a  great party menu item! If you are looking for a great theme treat for any upcoming Halloween party this season, then FROZEN GHOSTS are a BOO-TIFUL addition to the festivities! Ingredients: 3 Bananas 1 pkg white chocolate chips 1 pkg dark chocolate chips 1 (8 oz) container non dairy whipped topping (1 tub) 6 wooden skewers Directions Melt in separate bowls, the white and dark chocolate chips. Mix in the whipped topping in the separate bowls of the dark and white chocolate. Cut the bananas in half and peel them. Gently place skewers in bottom half of banana and dip in either chocolate mixture. (Be careful! If you move too quickly, the banana will break!) Place on wax paper and put in freezer for at least an hour. Take out of freezer and set aside. Fill 2 big freezer bags – one each with different melted chocolate, carefully cutting a SMALL bottom corn

Yorkshire Pudding Recipes from the Past

The history of the Yorkshire pudding is shrouded in mystery, the national dish of Roast Beef and Yorkshire Puddings is recognized across the world but its origins are virtually unknown. The origin of the Yorkshire pudding is, as yet, unknown. There are no cave drawings, hieroglyphics and so far, no-one has unearthed a Roman Yorkshire pudding dish buried beneath the streets of York. The puddings may have been brought to these shores by any of the invading armies across the centuries but unfortunately any evidence of this has yet to be discovered. The first ever recorded recipe appears in a book, The Whole Duty of a Woman in 1737 and listed as A Dripping Pudding - the dripping coming from spit-roast meat. 'Make a good batter as for pancakes ; put in a hot toss-pan over the fire with a bit of butter to fry the bottom a little then put the pan and butter under a shoulder of mutton , instead of a dripping pan, keeping frequently shaking it by the handle and it will be light

Plum Cake (placek ze śliwkami) Recipe

2 1/3 cup/291g all-purpose flour  2 1/2 teaspoon/12ml baking powder 3/4 teaspoon/3ml salt 1 cup/192g sugar (reserve 1/4 cup/48g) 1/2 cup/110g/118ml shortening 3/4 cup/185ml milk 2 eggs (large) 2 tablespoons/30ml fine dry bread crumbs 40 fresh plums (prune, Damson, or greengage), pitted and cut in half; or use 2 cans (30 ounces/850g) whole purple plumbs drained and pitted 3 tablespoons/45g/45ml butter, cut in pieces  1/4 teaspoon/1ml ground cloves Combine flour, baking powder, salt, and 3/4 cup sugar in a large mixing bowl. Add shortening, milk, and eggs. Beat at medium speed for four minutes. Grease bottom and sides of 13x9x2 inch/33 x 23 x 5 cm pan. Coat with bread crumbs.  Turn batter into prepared pan. Place plums on top, pushing on edge of each half down 1/4 inch/,6cm into batter. Dot with butter. Combine remaining 1/4 cup/48g sugar and cloves; mix well. Sprinkle over plums.  Bake at 350F/180C/Gas 4 for about 40 minutes. To serve, cut into pieces. App

Can you afford a Personal Chef?

Take into consideration how much you currently spend on restaurant meals, prepared foods from the grocery store, and the groceri es you bought intending to cook that end up in the trash. Now factor in the amount of time you spend planning meals, rushing around after a tough day at work trying to throw one together, and scrubbing those pots and pans that formed a nice crust while you were eating and at soccer practice. We shop - a lot, so we know how to get the most for your grocery dollars. Some of our clients even feel in the long run they are saving money by having a personal chef because they aren't throwing away ingredients they never got around to preparing, plus they don't have to resort to unhealthy, expensive carry-out meals when there isn't a meal planned. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232) fort lauderdale catering and personal chefs