YaDa Chef Private 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. private chefs and event catering Palm Beach + Boca Raton + Fort Lauderdale + Miami Beach info@yadachef.com | 954-367-YADA (9232) 561-285-7466 www.yadachef.com south florida catering and personal chefs

  1/2 cup onions, grated 1/2 cup ketchup 1/2 cup sugar 1/2 cup red wine vinegar 1 teaspoon paprika 1/2 teaspoon Worcestershire sauce 1 cup salad oil Salt and pepper to taste Grate onion. Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a blender. Pulse until blended. With the blender running, slowly add the oil, salt and pepper. personal chefs and event catering Hollywood / Fort Lauderdale info@yadachef.com | 954-367-YADA (9232) www.yadachef.com

  An interesting consequence of the pandemic for the food retail industry is the extent to which national and regional chains have had to assume responsibility for public health. At this point, you likely feel safe when you walk into a  Costco ,  Walmart , or Whole Foods and see the directional arrow decals on the floor, the plexiglass barriers at the registers, and the Purell dispensers at the store entrance (and exit). More importantly, you carry this feeling with you, perhaps all the way home. (Related:  8 Grocery Items That May Soon Be in Short Supply .) Across the board, major supermarkets and retailers have made significant adjustments in the way they do business in order to prioritize—possibly to a greater extent than ever before in the food industry—consumer health. But, not all chains leapt into this new role as successfully as others, and as COVID-fatigue continues to set in, not all have remained vigilant in maintaining in-store precautions. Moreover, as our understanding of

A German cookie company had been making and selling sawdust-enhanced treats for around 20 years, and the owner claimed they only used "microbiologically sound" sawdust. By   Jelisa Castrodale  December 22, 2020   A recent court ruling in Germany is great news if you'd prefer that your cookies weren't made with sawdust—and less great if you  only  eat cookies that have been made with sawdust. The Verwaltungsgericht (VG) Karlsruhe, an administrative court in the southwestern city of Karlsruhe, Germany, flat-out told the owner of a mail-order cookie business that he needs to adjust his recipe and stop selling any baked goods containing sawdust.  Read more:   25 Festive Christmas Cookie Recipes to Make This Holiday According to  Juris.de, the unnamed plaintiff had been producing and selling the sawdust-enhanced cookies for "around 20 years." He alleges that he wrote a letter to the city of Karlsruhe about his ingredient list in 2004, but they never got back to h

Staring in January, Philly restaurant workers will have access to free weekly tests at a shuttered local bar. Cities everywhere should adopt the same playbook. By   Regan Stephens  December 22, 2020   Nicole Marquis got an email from her son’s preschool this fall. One of the students had tested positive for  COVID-19 , so they were offering free tests for the students and teachers through a wellness company called Ivee. Marquis, a Philadelphia-based restaurateur and founder of   Save Philly Restaurants , wondered how she could use the same resource for the city’s restaurant workers. Marquis started the coalition in the spring, right after the pandemic  forced restaurants to shutter . Months later, as colder weather halted outdoor dining and new cases of the virus began soaring, the restaurateur saw there was still no help on the way for restaurants. “We realized the city still doesn't have a plan,” she said. “The only weapon that they're using against the virus is shutting down

  We are in the beginning of the party season and to that end I thought it would be appropriate and helpful to resurrect a popular dish from the days of the British Raj. There is some disagreement of where the dish originated. The most popular of theories is Kedgeree originated with an Indian rice-and-bean or rice-and-lentil dish Khichri from 1340 or earlier. It is believed that the dish was brought to the England by returning British colonials who had enjoyed it in India and introduced it as a breakfast dish. Anglo-Indian cuisine was all the rage in Victorian times. The other thought is that the Malcom Clan invented it 1790, took the recipe to India adapted it with local ingredients where it was embraced by the Indians and indeed the English colonels. In any case it is the perfect dish that can be made in 30 minutes is GREAT for an impromptu late night/early morning get together after the theater or opera. It is a wonderful brunch item or even a hearty supper. Originally when the

  Have some fun with your food this Halloween! This cozy chili is made in a slow-cooker, so all you have to do is roast the tomatillos and add everything to the pot. Don't forget the tortilla ghosts! Ingredients: 2 pounds tomatillos, husked 3 tablespoons canola oil, plus more for tortillas 3 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces Salt and pepper 1 white onion, chopped 6 cloves garlic, smashed 2 pounds Cubanelle peppers, seeded and chopped 2 poblano peppers, seeded and chopped 1 tablespoon cumin 1 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 1 tablespoon lime zest 8 white corn or flour tortillas 1 cup sour cream 4 scallions, sliced Preparation: 1. Place oven rack on highest position and preheat broiler. Place tomatillos on a baking sheet and rub with 1 tsp. oil. Broil tomatillos, turning occasionally with tongs, until skin blisters, about 10 minutes. Allow to cool slightly. Chop and place in a large (6- to 7-quart) slow cooker.