YaDa Chef Private and Personal Chefs

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 11, here is the menu: 1. Fusilli with Yellow Squash and Turkey Bacon - spiral pasta tossed with a boat load of yellow squash and crispy turkey bacon in a light garlic “cream” sauce 2. Pollo con Salsa Chiara dell’Limone-Erba (roast chicken with lemon/herb sauce) - boneless breasts stuffed and rolled with herbed crumbs baked in a lemon/wine sauce served with green beans 3. Spicy Cumin Seared Tuna with Grapefuit/Cucumber Salsa served with rice and vegetable - g

Serves 4 1½ lb boneless bottom-round rump roast or thin sliced sirloin strips 1 tsp kosher salt ¼ tsp black pepper 2 tablespoons German style mustard 2 large stalks celery, cut into thin slices 3-4 inches long 2 medium carrots, cut into thin slices 3-4 inches long 12 small dill pickles, cut into slices 3-4 inches long ½ cup flour 1 large onion, sliced (about 2 cups) 2 bay leaves 1 cup white wine 4 cups chicken stock If using a roast cut thin slices across the grain about ½ inch thick. Place each one between sheets of plastic wrap and pound it with the toothed face of a meat mallet, tenderizing and spreading it into a narrow oval, about 6 x 3 inches. When all are pounded, season the scallops with salt and pepper.  Spread a thin layer of mustard on each scallop. Starting at the short end place three celery sticks, three carrot sticks, and a pickle in a bundle. Roll up the meat, and secure it with toothpicks. When all the rolls are formed, season with

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of May 4, here is the menu: 1.  Pollo   al   Carciofi  (Chicken with Artichokes)  -  bone in chicken sauteed and simmered with artichokes in a white wine/tomato sauce served with polenta 2. Beef Braciole with Mustard and Vegetables  - German inspired Northern Italian thin slices of beef stuffed with carrots, celery and dill pickles with mustard in a white wine sauce served with mashed potato 3. Baked Whitefish with Sun dried Tomato and Black Olive Tapenade  - Ch

A classic Cuban dish, and one of the most popular. In spanish, the translation is means "old clothes", because the chuck roast is shredded until it resembles old rags of clothes. It is traditionally served with white rice . Serves 6 3 pound/1.35kg chuck roast 1 small onion (sliced) 2 tablespoons/30ml olive oil 1 cup/240ml red dry wine 1 large onion, finely diced 2 garlic cloves (minced) 1 green bell pepper (chopped) 4 large ripe tomatoes (chopped) 2 tablespoons/30ml tomato paste 1 1/2 tablespoons/22ml ground cumin 1 bay leaf salt and pepper to taste Directions: Salt and pepper the chuck roast and lightly brown the meat in cooking oil in a large pot. Add 2 cups of water or enough to surround but not cover the meat. Add the small onion and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer for approximately 1 1/2 hours. Note the meat should be tender after this time, if not continue to simmer until it is. Remove from heat and let it cool. Shre

Due to the current status of events for everyone, we have initiated our meals delivery program. All meals are under 400 calories, portion controlled AND we have menus which change each week with no repeats for an entire year! Deliveries are Mondays and/or Thursdays. There is an eight meal minimum (any combination of the below choices) with each order for each week. For more information,  info@yadachef.com  or 954-367-YADA (9232). Orders must be received by 12noon Friday for delivery the next week. For the week of April 27, here is the menu: Spanish Empanadas served with a Salad - browned ground meat with onions, olives, and raisins sealed and baked to a golden brown in a flaky pastry dough. Seafood Stuffed White Fish served with Rice and Vegetable - mild white fish stuffed and rolled up with seafood stuffing topped with a chardonnay "cream" sauce. Garden Vegetable Enchiladas - delectable veggie version... tortilla shells rolld with zucchini, squash and corn surrou

NEWS   APRIL 12, 2020 '...severe, perhaps disastrous, repercussions' Smithfield Foods, one of the nation's largest meat producers, has an ominous warning about America's food supply. The company announced on Sunday that it was closing its Sioux Falls, South Dakota, plant after nearly 300 employees there tested positive for coronavirus, the Associated Press reported. The plant is one of the largest pork processing centers in America, and is responsible for producing 18 million servings of food per day. In a statement, Smithfield President and CEO Kenneth Sullivan said the COVID-19 outbreak is having disastrous impacts on the U.S. food supply chain. "The closure of this facility, combined with a growing list of other protein plants that have shuttered across our industry, is pushing our country perilously close to the edge in terms of our meat supply," Sullivan warned. "It is impossible to keep our grocery stores stocked if our plan

Serve this hot or let it cool and serve it at room temperature. A great year round dish to take the chill out of you in winter or as a cool summer time meal. Serves 4 3 tablespoon/45ml 1pound/450g italian turkey sausage, cut into bite size pieces or crumbled 3 cloves garlic, minced 3-4 leaves fresh sage, minced 2 large tomatoes, seeded and diced substitute 15 ounce/425g can 28 ounce/790g can canellini beans (white beans) ½ teaspoon/2ml sea salt ½ teaspoon/2ml black pepper Heat the oil in a skillet or saucepan over medium-high heat. Cook sausage 3-4 minutes. Add the garlic and sage and sauté just until the garlic begins to brown, about 1 minute. Add the tomatoes, reduce heat to medium and simmer for about 10 minutes. Stir in the cooked beans, salt and pepper. Simmer another 10 to 15 minutes over low heat. Serve hot or at room temperature. private chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach info@yadachef.com | 954-36