YaDa Chef's Personal Chefs @ Your Service

Dijon Chicken Salad Recipe | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 20 Jun 2012 14:23:00 +0000

Here is the recipe we have created for the cooking demonstration to be held at the new Winn-Dixie store in Davie Florida this Sunday from 2-4pm.

http://yadachef.com/cooking-demonstrations/yada-chefs-recipes-for-winn/dijon-chicken-salad.html

Dijon Chicken Salad with Zucchini and Grapes

Serves 4

1lb Grilled Chicken (1 3/4-2 cups diced)
2 cups Zucchini 1/4 “dice
3/4 cup Watercress chopped (substitute parsley)
3-4 Scallions chopped
1 cup Green grapes sliced in half
1TB Dijon mustard
1/4 tsp Sea salt
1/8 tsp Black Pepper

Mix all of the ingredients in a bowl making sure to coat everything evenly.

You can use Winn-Dixie roast chicken if you do not want to grill your own, just remove it from the bone.

*add ½ cup walnuts if desired

We made this video a while back, one of our first, please be kind. :)

private chefs to some & personal chefs to others

serving south Florida including Monroe, Dade, Broward & Palm Beach counties

a ft lauderdale based private & personal chef as well as private catering company

YaDa Chef

TEL: 954-367-YADA (9232) & 561-285-7466 / info@yadachef.com

Winn-Dixie Cooking Demo | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 19 Jun 2012 19:50:00 +0000

YaDa Chef will be providing a cooking demonstration again at the new Winn-Dixie store in Davie, Florida. Come on out between 2pm and 4pm for a nibble and taste a delicious healthy dish. We have created this recipe especially for Winn-Dixie and will be giving out 5 x 7 recipe cards.

For address information, visit out website's cooking demonstrations page at: http://yadachef.com/cooking-demonstrations/index.html for the address as well as upcoming cooking demonstration.

The recipe we created will be posted on our website within the next couple of days incase you are unable to attend.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Week of June 25 - Meals For Delivery | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 19 Jun 2012 19:45:00 +0000

Next week's discounted meals for delivery menu:

1. Chicken Milanese with Potato and Vegetable - boneless breast of chicken dipped in seasoned breadcrumbs and egg, sauteed to a golden brown

2. Twisted Steak Au Poivre with Potato and Vegetable - boneless steak crusted with cracked peppercorns. We throw in a twist topping with a sauce made with mushrooms, green onions, shallots with red wine and cream

3. Pasta with Bleu Cheese and Pecans -pasta tossed with a creamy mixture of bleu cheese, garlic, onions and pecan pieces

4. YaDa Chef’s Sweet Georgia Chicken with Rice and Carrots - boneless chicken breast paired with sauteed fresh peaches, rosemary win a brandy sauce

5. Gaucho Pork with Sweet Potato and Green Beans - bite sized pieces of pork marinated in garlic, oil and black peppercorns, topped with sweet bell peppers and a lemon white wine sauce

6. Baked Salmon with Mustard Dill Sauce with Couscous and Roasted Vegetables -fillets of salmon simple seasoned and baked served with a tangy dijon dill sauce

7. Chicken Tortellini with Tomatoes in a Hummus Sauce - house made chicken tortellini tossed with a sauce of chick peas, lemons and sesame tahini

8. Tilapia Francese with Mashed Potato and Vegetable - lightly dusted and seasoned fish fillets pan sauteed to a golden brown finished with white wine and lemon

http://yadachef.com/services/meals-delivery-discounted-menus/062512.html

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Winn-Dixie Cooking Demonstrations | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 13 Jun 2012 21:15:00 +0000

Winn-Dixie’s Summer Celebration at Store #311 in Davie, Florida was a huge hit with local residents. Customers in attendance enjoyed an indoor grilling demonstration and marinating tips by local YaDa Chef - Chef Joseph Yacino, wine tasting and cheese sampling from our new cheese shop, as well as delicious samples from our chef-inspired prepared foods section.

Join us on the 24th for the next cooking demonstration scheduled from 2-4pm.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Simple Coffee Cake Recipe | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 12 Jun 2012 20:31:00 +0000

Retooling and reworking recipes often takes a toll on anyone. There are only so many times anyone is able to prepare, cook, then eat a variation of any food without becoming sick and tired of it.

With that, we have been working on a simple coffee cake. It is still in the work-through stages but is pretty good though a little plain to look at. Making it look pretty is important and our pictures of our testing last night do not do the cake justice.

For the recipe, we opted to used decaffeinated instant coffee. Mostly because it is what was on hand and since we would be eating the stuff late at night, consuming a lot off regular coffee probably would not be the wisest thing to do.

Here is the recipe we have come up with:

Simple YaDa Coffee Cake

What you will need:

1 1/4 cups all purpose flour
1/2 teaspoon baking powder
pint of salt
3 large (or extra large if you have them on hand) eggs
1/4 cup (1 1/2 sticks) unsalted sweet butter (softened and at room temperature)
3/4 cup table sugar
1 teaspoon quality vanilla extract
1 teaspoon instant coffee granules

This is what you will need to do:

Generously grease one 9 inch round cake pan with either unsalted butter or a quality vegetable shortening (you may opt to also line the bottom of the pan with either waxed or parchment paper - we did not have a problem removing the cake from the pan but some may).

With your flour, salt and baking powder sifted in a bowl.

Cream together your butter and sugar. Adding one egg at a time, add the eggs to your butter and sugar mixture. Slowly add your flour mixture and add to the creamed mixture. Add your coffee granules and stir well. Then add the vanilla extract and stir.

Some of the granules will not dissolve, this is okay and what we wanted with the product. A little sweet and little bitter with each bite.

Add your batter to the cake pan and let sit on the counter for 15-20 minutes to rest.

Bake in a 325 oven for 35-45 minutes until a toothpick inserted comes out clean and the cake bounces back with lightly touched.

Let the cake cool for 10-15 minutes before removing on a rack.

Frosting...

What you will need:

1/2 tablespoon instant coffee granules (reserving a small amount for garnish)
1/2 tablespoon hot water
4 tablespoons unsalted sweet butter, softened and at room temperature
1 cup of confectioners sugar

Note: if you are choosing to slice the cake in half long ways for a layered product, you will want to double the frosting recipe as there will not be enough.

This is what you will need to do:

Dissolve the coffee in the hot water, then simply cream the butter and sugar together.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Supper Club - Make Money For Your Non-Profit & Charity | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 05 Jun 2012 19:25:00 +0000

Traveling Dinner Parties or Supper Club or Dinner Club, whatever you choose to call it, the concept is actually very simple. A dinner party is put in place at people's homes or private venues. Those invited are charged a fee to attend to cover the cost of the chef, servers, food, china/rentals and other incidentals. The balance of the monies taken in go to the chosen charity or non-profit specified by the host.

In many cases, the servers can be volunteers, the china/rentals can either be high-end disposables or the guests bring their own plates and cutlery.

Often, if wine is needed, this could be donated by a winery - with the chef customizing the menu to be paired with the wines of each course. The same can be of spirits.

These dinner parties can be as simple, elegant, extravagant, as needed according to the guests you choose to invite.

There are no costs associated with the host.

There are no costs associated with the host. YaDa Chef will work with you, your concept, and charity/non-profit to come up with the perfect dinner party, brunch, breakfast, cocktail hour, whatever YOU feel would be the best fit.

Everyone wants something for their money. Instead of asking for donations, give your benefactors a wonderful dining experience while helping your favorite cause.

For more information, ideas, etc, contact us.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Dinner Party Special | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Tue, 05 Jun 2012 19:22:00 +0000

It's back! Our dinner party special for two people at a low, low, price!

For a limited time, we are offering a superb discounted dinner for two, which includes your own private chef to prepare and serve a starter salad, main course, and dessert. You choose from a special menu created specifically for this great deal.

Then...

One of our Certified Personal Chefs will travel to your specified location, prepare and serve your special meal, clean up and leave for you to enjoy the rest of your time together.

This special also makes a great gift. Let us know the reason for the gifting and we will create a specific gift certificate for you to give and to be redeemed at a later date for no additional fee.

The price including the foods AND the chef for this limited time special is $250. Just choose your selections and we are set to go!

BUT HURRY, THIS SALE ENDS JUNE 29, 2012!

For more information, availability and restrictions, email us at: info@yadachef.com; Or call us at: 954-367-YADA (9232). A fuel surcharge may apply. Tip is not included in pricing.

Here are the selections you will choose from:

First Course *Choose One

Sweetheart Salad

Mixed Baby Field Greens topped with Green Apple Slices, Heart Shaped Strawberries, Crumbled Gorgonzola and Drizzled with Champagne Vinaigrette

Café Salad

Mesclun greens, Beefsteak Tomatoes, Bartlet Pears, Caramelized Pecans, and Crumbled Gorgonzola with Balsamic Vinaigrette

Bistro Salad

Pyramid of Organic Field Lettuces With Blackberries, Herb Goat Cheese and Blackberry Wine Vinaigrette

Caesar Salad

Crisp Romaine lettuce lightly tossed with YaDa’s Caesar dressing and topped with house made croutons and fresh parmesan cheese

YaDa’s Signature Mediterranean Salad

Cool and crunchy lettuce with sundried tomatoes, garbanzo beans, drizzled with cabernet/Chianti vinaigrette

Main Courses *Choose One

Chicken:

Chicken Marsala

Boneless Breast of Chicken Lightly Sautéed with Sliced Mushrooms and served with Red Wine/Port Sauce

Smothered Chicken

Boneless Breast of Chicken Sautéed and Smothered with Baby Portobellos, and Onions in a White Wine Sauce

Chicken Rollatini

Boneless breast of Chicken Filled with Herbed Cheese. Served with a Classic White Sauce

Chicken Wellington

Boneless Breast of Chicken Topped with Mushroom Duxelle and Pate, Wrapped in Puff Pastry and Baked to Perfection

Seafood:

Potato - Crusted Salmon

Wild Salmon Topped with a Lacy Potato Crust Served with Dijon Shallot Sauce

Orange Basil Salmon

Cold Water Salmon Poached in White Wine Court Bouillon Served with a Perfectly Spiced Relish of Valencia Orange Segments and Chiffonade of Basil

Baked Halibut

Served with a Creamy Avocado and Lime Sauce

Basa

Served with Warm Tomato and Scallion Vinaigrette

Italian Tilapia

Slowed Cooked with Roma Tomatoes, Zucchini, Red and Green Peppers

Beef:

Beef Wellington

Bacon Wrapped Petit Filet Mignon Topped with Mushroom Duxelle and Pate, Wrapped in Puff Pastry and Baked to Perfection

**all entrees served with chefs choice of starch and vegetable

Dessert *Choose One

Decadent Double Chocolate Brownie with a chocolate ganache, vanilla whipped cream and berries

Fresh Fruit Tartlet, bittersweet chocolate painted inside of the tartlet fill with a creamy cheese and cream filling topped with assorted berries

Orange Gobbet Dainty Cake, a touch of ginger inside of this polite cake served with vanilla ice cream

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

4th of July Parties - Family Fun! | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Mon, 04 Jun 2012 18:15:00 +0000

It's that time of year when you begin to plan your Fourth of July celebration, and you want to include the kids in the fun too, of course! Check below for easy, budget-friendly ways to make the Fourth of July full of family fun!

Have the kids make small US flags and place them into red, white, and blue sand pails that have sand filler at the bottom! Turn this decoration into a game. Divide the kids into two teams and have them run, grab a flag, and quickly walk back to the team line, where the next person must do the same. The team that has all of the flags in hand most quickly wins! Let the kids take the flags home as a goody!

The kids can make a sidewalk chalk mural. Have red, white, and blue sidewalk chalk on hand to give to the kids and let them create their own patriotic mural. They can create an American flag, fireworks, the Washington Monument, etc. This is a great activity for a dry Fourth of July Day!

Boil a dozen eggs and color some red and blue (be sure to keep some white)! Have an Egg Spoon Relay Race. Divide the kids into two teams, and provide each team with a spoon and eggs. The kids must balance a colored egg on their spoon and walk quickly from one end of the yard to the other and return. If the egg drops, the team member must begin again. The first team with all members completing the relay race wins!

For older kids, water balloons will be loads of fun. A fun twist on traditional water balloon games is to create a small hole in each balloon, and then fill it with water. Let the kids toss the leaking balloon, which will become a bit of a time bomb as you don't want to be the last one holding it when it finally runs out of water! Quick, easy, and fun!

Play classic relay races and picnic games, such as ring toss, sack race, and three-legged race.

Have the girls add red, white, and blue star beads to their shoelaces for added fun.

The kids can make their own creative rockets with cardboard tubes, tin foil, craft paper, tissue paper, glue, markers, ribbon, and child-friendly scissors.

DON'T FORGET ABOUT FOOD!

Let YaDa Chef provide the food so you do not have to. What better way to enjoy the day when someone else is taking care of all the work.

Or do what many of our clients do, they order the primary foods for the day's festivities and have the rest of the family bring their favorite items, potluck style.

For more information and quotes, contact YaDa Chef.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Next Week's Discounted Meals For Delivery | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Mon, 04 Jun 2012 18:12:00 +0000

Pre-Cooked Discounted Meals for Delivery

Our discounted Meals-in-Advance menu for next week, the week of June 11, 2012, is being offered at a discounted rate of $11.45 (includes sales tax) per meal.

Orders must be received by Friday, June 8, 2012, 12noon for delivery the following Monday and/or Thursday according to your and our schedule. With this great deal, we do require a eight meal order per delivery.

For more information, ordering, and payment, please contact us. Or, if you know your choices, simply email us your order to info@yadachef.com with your selections, delivery address and we will create and invoice and request payment.

1. Steak House Shepards’ Pie- forget all the veggies this is loaded with steak house flavours of ground meat, mushrooms cooked in a rich brown gravy topped with bleu cheese mashed potatoes

2. Italian Chicken and Pastina- bite size pieces of boneless chicken with onion, garlic and tomatoes tossed with mini pasta and baked until golden brown

3. Spaghetti Bolognese- spaghetti tossed with an italian classic sauce with ground turkey, onion, garlic, celery, carrots and tomatoes with fresh herbs

4. Apricot Glazed Chicken with Dried Plums and Sage served with Potato and Vegetable- boneless breast of chicken painted with an apricot glazed and roasted with garlic, dried plums and sage

5. Chipotle Grilled Fish Tacos with Tangy Cabbage Slaw- mild white fish coated with our own chipotle spice mixture and grilled served with a tangy/sweet no mayo slaw

6. YaDa Chef’s Chicken Piccata- this is the real thing, no breading, just chicken sauteed with lemon, white wine, capers with a hint of garlic served over pasta

7. Allergy-free Asian Turkey Burger with Fresh Ginger Cucumber Pickles- no buns required for this refreshing burger. Ground turkey burger packed with fresh herbs, grilled and served with our spicey house made pickled cucumbers and wasabi mayo

8. Allergy-free Baked Chicken Tenders with oven Fries and Pickled Beets- chicken strips coated with gluten free seasoned rice crumbs and bake to crispy perfection

Eight meals per delivery required. Delivery fee(s) may apply. Additional restrictions and limitations may apply.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Brownie Recipe | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Mon, 04 Jun 2012 17:15:00 +0000

A client requested we repost our brownie recipe. It is alway a hit with our clients.

Brownie Garnished with Whipped Cream and Fresh Mint

Our exceptionally chocolatey and decadent brownies are best served warm, with a small amount of chocolate ganache, unsweetened vanilla heavy whipped cream and fresh berries.

Ingredients:
Shortening
3/4 cup unsalted butter
4 tablespoons unsweetened baking chocolate
2 tablespoons unsweetened baking dark chocolate
1 1/3 cup sugar
3 extra large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Directions:
Preheat oven to 350 degrees. Generously grease 13x9x2 baking pan (preferably glass).

In separate bowl, combine flour, baking powder, and salt, mix well and put aside.

Melt butter and chocolate in large saucepan over medium-low heat.

When the butter and chocolate mixture if melted, remove from heat and stir sugar into melted butter and chocolate mixture.

When fully mixed, added one egg at a time to the mixture. Add the vanilla to the mixture.

Slowly stir the flour mixture into the melted butter mixture.

Scrape mixture into your greased baking pan, smooth out with rubber scraper.

Bake 26 to 36 minutes, until toothpick inserted in the center comes out clean.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Green Beans, Can It Be Any Easier? | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 01 Jun 2012 14:55:00 +0000

Simplifying strategies, tips, and techniques—from YaDa Chef.

Trimming Green Beans in a Snap

When you have the time on a lazy afternoon to sit on your porch and pinch (as some say, "snap,") the ends off green beens - it can be relaxing. However, with 15 minutes until dinner, here is a simple technique instead.

Step 1. Line up the stems. The beans’ tough, knobby ends need to go, but the other ends (the skinny, tapered tips) are tender and perfectly fine to eat. Sort the beans so that the stems all face one direction. Scoot a handful against your palm so that they’re even.

Step 2. Using a chef’s knife, cut off the knobby ends with one slice.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Facebook Promotion Giveaway | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 01 Jun 2012 14:38:00 +0000

We have begun an exclusive Facebook promotion! Each week we will randomly choose one person who has liked our page and forward a gift.

In our bag of tricks, we have admission tickets to the Coral Springs Museum of Art Inc., as well as an art class for the museum, a wine caddy which includes glasses, wine stopper... Just lovely - plus much more.

Be sure and share with your friends. Who doesn't enjoy fun free items!

To win, you must "like" the YaDa Chef page, https://www.facebook.com/YaDaChefway, from your personal account.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

YaDa Bag in Coral Springs | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 27 May 2012 11:11:00 +0000

The Famous Traveling YaDa Chef Bag, pictured below, has been spotted in Coral Springs at the Coral Springs Museum of Art!

See the many locations of where the bag has been spotted, http://yadachef.com/famousyadachefbag/index.html.

Do not forget, our natural sea salts can be purchased in the gift shop of the museum with proceeds going back to the museum.

Coral Springs Museum of Art

2855 Coral Springs DR

Coral Springs FL 33065

http://csmart.org/

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Birthday Dinner Party | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 27 May 2012 11:04:00 +0000

Yesterday, we provided services for a dinner party in Fort Lauderdale. They gave us parameters on their menu so part of the work was done for us. Though we would have switched the vegetables between courses two and three for aesthetic reasons. Also requested were simply presentation with limited garnish.

Here is the menu we served:

Spiced shrimp wrapped in hickory smoked bacon with a spicy raspberry balsamic reduction vinaigrette over greens, garnished with golden raspberries

Three cheese chicken rollatini wrapped in panko bread crumbs with Italian herbs, served with roasted baby sunburst squash and fresh egg white noodles with a light cream sauce garnished with edible flowers

Grass fed Hereford beef filet mignon wellington stuffed with a baby bella duxelle sauce (dry white wine, shallots, garlic, white pepper, pate and butter), served with roasted baby carrots and sweet potato garnished with fresh blackberries

YaDa’s version of Junior’s cheesecake with fresh strawberries

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Rosemary, Rosemary, Let Me Count The Ways | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 25 May 2012 18:07:00 +0000

Rosemary and the varieties

Besides the usual benefits of using rosemary in the kitchen, it is a great ornamental in your yard and garden. The rosemary plant can be formed into a low and stately hedge is in a temperate climate zone.

Rosemary is common in cleaning and cosmetic products such as soaps, shampoos, and as a hair rinse for brunettes to add shine. Many used to lay sprigs of the herb (or lavender) on their freshly washed linen to perfume them and repel moths.

It has also been documented to be an antidepressant as well as having antibacterial properties. A few leaves steeped in boiling water is a nice inhalant or a tea to relieve head colds, to soothe sore throats, cure bad breath, and reduce gas.

Historically, it was used as incense to purify the air in sick rooms, and was recorded that during the plague of 1665 people wore bundles of the herb around their necks to ward off germs and to ease the smell of death.

“There’s Rosemary, that’s for remembrance.” So said the disturbed Ophelia to Hamlet in Shakespeare’s tragedy, listing the herb among other plants well known in medieval folklore.

Rosemary is still considered to promote memory because its smell is a stimulant, making the mind alert and clearing the senses.

Listed below are some Rosemary varieties and their particular attributes, all of them have similar taste, aroma, and culinary use:

‘Arp’ Rosemary, originally found in Arp, Texas, is regarded as the hardiest Rosemary cultivar. Edible blue flowers and a faint lemony scent.

‘Common’ Rosemary is an upright type that grows 2 to 4 feet tall; bears delicate light blue flowers.

Common Rosemary

‘Gorizia’ Rosemary grows to about 30 inches and has stout, large, flat leaves. This one is mildew resistant. information.

Gorizia Rosemary

‘Lockwood de Forest’ a cascading Rosemary known for dark green foliage and lavender flowers. Blooms repeatedly.

‘Prostrate’ Rosemary works wonderfully for hanging baskets or a creeping ground cover in warm climates, it only grows 4 to 8 inches tall.

‘Salem’ Rosemary often grown as a hedge in warmer climates. Mild pine flavor. Does well in containers.

Salem Rosemary

‘Spice Island’ Rosemary has a pungent flavor, is great for cooking and pruning into topiaries. It is an upright type that grows 24 to 30 inches with blue flowers.

‘Tuscan Blue’ Rosemary is a tall variety with broad leaves, great for potpourri, and for seasoning white meats, vegetables, and soups.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

noreply@blogger.com (Bryan Daniel) — Fri, 25 May 2012 13:57:00 +0000

Last month, YaDa Chef participated in the Great Art Affair held at the Coral Springs Museum of Art in Coral Springs Florida.

As always being a little different, we prepared two types of crepes. One sweet and one savory.

In addition to the foods, we sold quite a bit of our natural sea salt with proceeds going back to the museum.

In fact, YaDa Chef's Maya Natural Sea Salt is for sale at the Coral Springs Museum of Art - as always, with each purchase a portion of the price will go directly to the museum.

We must ALL support the arts!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Yacht Parties & Provisions | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 16 May 2012 18:57:00 +0000

When in need of yacht provisions, chef services for your boat, or any other related watercraft need as it pertains to foods and food services, remember, YaDa Chef is your answer.

While docked in one of Fort Lauderdale's marinas, we provided meals for the crew of a rather hefty boat.

Perhaps your yacht is a little smaller, we still provide quality foods by one of our superb chefs. Surprise that special someone with a romantic dinner for two or three or four or more!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Small Bowl Mixing Tip & Meringue Recipe | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 16 May 2012 18:48:00 +0000

Sometimes the simplest fixes are the most difficult to come by...

When using a hand-held mixer and attempting to mix small quantities, you may find the substance in the bowl you are wanting to mix is too shallow in the bowl.

Transfer the liquid into a smaller bowl and remove one of the beaters from the mixer.

The single beater is a perfect fit for the smaller bowl.

*** If worst comes to worst, use the one of those old fashioned thingys that your grand or great grandmother used to use, a manual mixer. ***

Here is a simple recipe using your new found use for one head handheld beater.

MERINGUE KISSES (BUSPIROH) RECIPE

4 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
Pinch of salt
1 cup superfine sugar

Preheat oven to 225 degrees.

EQUIPMENT:

1 very clean beating bowl (stainless steel or copper)
1 head handheld beater
1 pastry bag with toothed tube opening
2 large pastry sheets, buttered and floured

Pour the egg whites into the bowl. Start beating slowly for a minute until they start foaming, then beat the cream of tartar and salt. Gradually increase speed to fast and beat until egg whites form soft peaks. Continue beating while sprinkling in the sugar. Keep beating for a minute or more until the egg which are stiff and shining. Beat in the vanilla. Form the meringue kisses with the pastry bag.

Bake meringue kisses at once for approximately 2 hours. The meringue kisses should not color more than a light ivory. Meringue kisses are done when you can gently push them loose from the baking sheet. Enjoy! Yum, yum!

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Film and TV Location Catering | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 13 May 2012 11:26:00 +0000

YaDa Chef is a full service personal chef and catering company. Providing healthy foods for not only private personal chef and catering clients - also film and TV as well as photo shoot location shooting.

This past week we provided breakfasts and lunches through the week for a group out of New York and their photo shoot.

YaDa Chef's Film and TV Location Catering - The Healthy Way

Using Healthy and Good For You Options and Foods

What-ever the event and where-ever the location, we can provide quality catering to suit your needs. We cater on outside and inside locations and pride ourselves on the repeat customers we gain. Matching the healthy and good for you foods with your budget is priority one.

Whether you are producing a film or a TV shoot, planning a music festival or organising a commercial or a corporate event, YaDa Chef will supply all of your location catering needs.

YaDa Chef

www.yadachef.com | 954-367-YADA (9232) | info@yadachef.com

Living Free Cookbook | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sat, 12 May 2012 14:44:00 +0000

LIVING FREE EASY, TASTY, GLUTEN FREE RECIPES AND MORE

Living Free Easy, Tasty, Gluten Free Recipes and More

YaDaChef
See all YaDaChef Cookbooks

Cost: $5.99

You need to be logged in before you can buy a cookbook.

Click here to log in

COOKBOOK DESCRIPTION

Why This Book, Why Now… Why Me?

What you see here is just a "taster, teaser, tickler" of what is yet to come. The completed book is 80 pages with chapters on "Kitchen Essential", "Herbs, Spices and Seasonings", "Oils", "Culinary Terms" "Measurements and Substitutions". Complete Chapters separated by protein as well as sauces.

Start here and see how easy it is to eat healthy and allergy free.

This book is for so many of our clients who have asked us to share our recipes with them, and also for the many others who suffer from life threatening allergies, have strict dietary restrictions, or simply have general concerns of the negative impact dairy and gluten have on health. You do not have to be on any special diet to enjoy these recipes. All of the recipes have been tested time and again by people not on any restrictive diets as well as those who are. We made sure the tastes and textures were not compromised. Our recipes are quick and easy to follow. They are for the beginner as well as the experienced cook.

I began working with nutritionists, Doctors of Chinese Medicine and Naturopathic Practitioners, many of whom had their patients on Gluten/Dairy/Soy Free and even Vegetarian diets. Our newer clients have even more food sensitivities along with being on a strict rotation of certain food groups. There is an increasing awareness today that gluten and dairy may cause health-related problems. One side effect of going gluten free is the potential for developing an allergy or sensitivity to soy, which rules out many of the pre-made gluten free foods available.

This book will appeal to the general public, but will be generously welcomed by those with dietary restrictions and those wanting to begin living this lifestyle.

The founder, Elaine Monarch of the Celiac Disease Foundation of the USA has reviewed and has endorsed the book with a back cover review. The hard copy of this book will be available on their website (http://www.celiac.org) with a portion of the proceeds benefiting the organization.

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Gluten Free Living | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 06 May 2012 11:15:00 +0000

This entry is being rebroadcasted from an entry by our executive chef on Jamie Oliver's site:http://www.jamieoliver.com/foodwise/article-view.php?id=3309&helpful=y.

Have you ever wondered why some people do not eat gluten? Here are just some of the reasons...

By Chef Joseph Yacino

The first and foremost reason for a gluten free lifestyle would be for people with celiac disease, a genetic disorder that affects 1 in 133 people. Symptoms of celiac disease can range from the classic features, such as diarrhea, weight loss, and malnutrition, abdominal bloating, mild weakness even bone pain. However those suffering with joint pain, loss of balance or other neurological and auto-immune disorders such as lupus may also benefit from a similar diet.

Those with Celiac Disease are unable to process the gluten molecules. The gluten actually attacks the lining and the “fingers” or villi in the small intestines causing tearing and ulcers which can affect the body’s ability to process other foods especially dairy and dairy products due to the fact that the enzyme created to break down the lactose is produced in the villi.

One theory is proteins (casomorphines) that are partially or undigested can “leak” into the blood stream and attach themselves to neuro-receptors and amplify reactions. Specifically in children with autism these casomorphines can reduce the desire for social interaction, block pain receptors and add to the general confusion in the brain. If dairy/casein is eliminated casomorphine levels will drop and behavioral improvements are likely.

New evidence shows Non-Celiac Gluten intolerance is much higher. Up to 1 in 7 are gluten sensitive and suffer from the same symptoms. These people are known as non-celiac gluten sensitive or (ncgs).

The most effective way to identify ncgs is through the Elimination.

The Elimination Diet is extremely restrictive for the first few weeks and should be closely supervised by a doctor or registered dietician. You will not be able to eat breads, pastas, alcohol, sugar, dried fruits, dairy, soy products, and coffee, tea, and seafood, spicy or processed foods. This leaves lamb, rice, along with certain vegetables and fruits.

A less restrictive and much easier way is to get a journal. Write down EVERYTHING you eat and any adverse effects felt. Eliminate any foods that are causing any difficulties. Do this for a minimum of 30 days to insure the results are accurate. There are websites that can help you on your journey such as foodintol.com.

It is important to remember getting better takes time. It took years of eating the wrong foods to make you feel bad. You may feel a difference after 3-5 days such as increased energy and an easing of the bad symptoms. You can cheat, but remember the consequences.

Genetic inheritance, infections and liver function can influence this type of sensitivity.
According to the recent medical literature, people with the following conditions may benefit considerably from a gluten-free diet.

Autism
Ataxia (loss of balance)
Late-onset Friedreich ataxia
Down’s syndrome
Cognitive problems (brain fog)
Osteoporosis
Type 2 and Type 1 Diabetes
Anemia
Crohn’s Disease

Studies are underway to examine the effectiveness of the gluten free casein free diet, which has not gained widespread acceptance in the medical community. One recent study found behavioral improvements in children with autism on a GFCF diet, while another study found no significant effects from the diet.

YaDa Chef

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No-Waste Salad Dressing Tip | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Thu, 03 May 2012 10:11:00 +0000

Reposting a great tip we shared in August of 2010.

For those of you with small children or have had small children and have purchased "sippy" cups. Not only are you able to prepare vinaigrettes in them but you can use them as a tool for dressing your salads too.

The dressing is released slowly from the small spout, making it nearly impossible to waste vinaigrette or over dress a salad.

Add all the dressing ingredients to the cup and secure the lid.
While holding one finger securely over the spout, shake the cup vigorously to incorporate.
Remove your finger from the spout and sprinkle the dressing over the salad.

YaDa Chef

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Frosting of Whipped Cream | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Sun, 29 Apr 2012 18:34:00 +0000

Using alternative frostings for client's desserts and cakes, we are working through and testing a dark chocolate and vanilla whipped cream frosting. Very basic actually.

Adding powdered dark chocolate, Madagascar vanilla and super fine powdered sugar to organic heavy whipping cream and mixing until super stiff peaks are created.

Logistically, we can foresee issues with using whipping cream as it has to be refrigerated. However, it tastes SO GOOD!

YaDa Chef

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Cleaning Pots and Pans Tip | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Fri, 27 Apr 2012 14:26:00 +0000

An effective and basic solution for removing burnt-on food from pots and pans.

Fill your pan with about 2 inches of water.
Add 1/4 cup baking soda and 1/4 cup ditilled white vinegar.
Bring to a boil and cook for 15 minutes.
Turn off heat and let sit until cooled.
Drain the water and clean your pot as usual.

If any burnt patches remain, repeat.

Here are a few additional tips specific to the type of pot or pan you are needing to clean.

Baking Soda and Enamel Pots

Stains on white enamel pots can be cleaned by boiling baking soda and water for 10 minutes. Also try scrubbing the pots with a baking soda and water paste.

Baking Soda and Copper

Sprinkle baking soda on your copper-bottomed pots and pans. Pour vinegar over the pan and use half a lemon as your "scrub brush". Rinse thoroughly and your pots will be shiny as new again.

Baking Soda and Frying Pans

Non-stick frying pans can benefit from a mixture of baking soda and water to remove lingering food smells and tastes from your pans.

Stained Pans and Baking Soda

Use baking soda to remove stains in non-stick frying pans, by boiling the pan in a solution of 4 tablespoons baking soda and 1/2 cups of water. Rinse thoroughly.

Roasting Pans and Baking Soda

Clean any roasting pan by sprinkle the surface well with baking soda. Combine 1 cup of hot water and 1/3 cup of vinegar, poured onto the baking soda. The fizzing action will remove the roasted food particles.

YaDa Chef

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The USDA Is Broken | YaDa Chef

noreply@blogger.com (Bryan Daniel) — Wed, 25 Apr 2012 20:52:00 +0000

We came across the following blog and post on Google+, the original post is located at: http://blog.friendseat.com/why-your-childs-homemade-school-lunch-may-be-confiscated and was written by Spence Cooper.

Working with the Broward Nutrition Council we came across similar lack of balance from those in charge. The Broward school district considers, using tools from the federal government, a bowl of rice with minimal vegetables and protein smothered in French dressing is a "good for you" meal for high school students.

WHERE IS THE COMMON SENSE???!!!

Read the following and let us know your thoughts.

Why YOUR Child’s Homemade School Lunch May Be Confiscated

At the beginning of 2012, in yet another illustration of central planning lunacy, a child care provider at West Hoke Elementary School in North Carolina, confiscated a four-year-old’s homemade lunch because the school told her the lunch her mother packed was not nutritious.

The four-year-old girl’s turkey and cheese sandwich, banana, potato chips, and apple juice did not meet U.S. Department of Agriculture guidelines, according to the person who was inspecting all lunch boxes in the classroom that day.

All lunches served in pre-kindergarten programs, including in-home day care centers, must meet USDA guidelines, which means lunches must consist of one serving of meat, one serving of milk, one serving of grain, and two servings of fruit or vegetables, even if the lunches are brought from home.

The girl’s mother said she received a note from the school stating that students who did not bring a “healthy lunch” would be offered the missing portions, which could result in a fee from the cafeteria.

The little girl came home with her original packed lunch, and claimed she ate three chicken nuggets for lunch instead; everything else on her cafeteria tray, however, was tossed in the trash.

Thus, the net result of the this ludicrous and egregious intervention was that a child was fed a nutritiously inferior lunch of chicken nuggets instead of a turkey and cheese sandwich, banana, and apple juice.

“I don’t feel that I should pay for a cafeteria lunch when I provide lunch for her from home,” the mother wrote in a complaint to her state representative.

The mother and grandmother thought the potato chips and lack of vegetable were what disqualified the lunch, but a spokeswoman for the Division of Child Development said that should not have been a problem.

“With a turkey sandwich, that covers your protein, your grain, and if it had cheese on it, that’s the dairy,” said Jani Kozlowski, the fiscal and statutory policy manager for the division.

“It sounds like the lunch itself would’ve met all of the standard.” The lunch has to include a fruit or vegetable, but not both, she said.

Bear in mind, the same USDA guidelines that compelled a mindless child care provider to confiscated a four-year-old’s homemade lunch, also classifies tomato paste on pizzas and French fries as vegetables.

USDA Oblivious to Food Quality

Stanley A. Fishman, author of Tender Grassfed Meat and Tender Grassfed Barbecue, very aptly points out that in the USDA’s zeal to regulate school lunches, no mention is made as to the quality of the food.

“The government standards treat all food as being of equal quality, and demand the same lunch for every child. The truth is that every kind of food varies greatly in quality, from heritage organic foods raised on small sustainable farms (the best), to factory foods raised on huge factory farms that are lacking in many vital nutrients, and are full of pesticides and other chemicals, often containing GMOs and soy protein isolate (the worst).”

Fishman adds that government programs often mandate the cheapest source of foods for selection, which guarantees the worst quality food for government-financed food programs.

Yet the government insists that each lunch must contain the required servings, seemingly oblivious to the issue of quality.

Fishman’s point was resoundingly illustrated in 2009, when an investigative report conducted by the United States Government Accountability Office revealed thousands of public schools had served contaminated food to schoolchildren weeks after recalls of the very same food had already been announced.

School children were served thousands of tons of tough, stringy “spent hen” meat from old egg laying chickens, and contaminated peanut butter.

The spent hen meat is routinely used by pet food producers, but found its way into chicken patties and salads on U.S. school menus.

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Gluten Free Living | YaDa Chef

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No-Waste Salad Dressing Tip | YaDa Chef

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Cleaning Pots and Pans Tip | YaDa Chef

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The USDA Is Broken | YaDa Chef

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